{"id":100161,"date":"2026-04-10T15:42:42","date_gmt":"2026-04-10T05:42:42","guid":{"rendered":"https:\/\/www.signatureluxurytravel.com.au\/?p=100161"},"modified":"2026-04-14T12:30:12","modified_gmt":"2026-04-14T02:30:12","slug":"sj20","status":"publish","type":"post","link":"https:\/\/www.signatureluxurytravel.com.au\/sj20\/","title":{"rendered":"Inside SJ2.0 \u2013 Bali\u2019s ultra-exclusive new restaurant"},"content":{"rendered":"

[vc_row][vc_column][vc_empty_space height=”15px”][vc_column_text css=”.vc_custom_1776133653666{margin-bottom: 15px !important;}”]A 40-course, multi-sensory journey by chef-restaurateur Joel Lim, SJ2.0 blurs the line between theatre and fine dining, where guests surrender their phones, their expectations, and, for a few hours, reality itself.\u00a0<\/strong><\/em><\/p>\n

by Louisa Lim\u00a0<\/em><\/p>\n

Beneath a vast domed ceiling alive with shifting\u00a0animations,\u00a0dinner unfolds in near darkness.\u00a0<\/span>Singaporean chef-restaurateur Joel Lim strides over to our table with a bottle of premium Japanese whisky in hand, but instead of pouring it into a glass, as one might expect, he tips it into our open palms, instructing us to rub our hands together.<\/span>\u00a0<\/span><\/p>\n

\u201cNow use that same hand to eat the whisky cake,\u201d he says, gesturing towards\u00a0what appears to be a\u00a0scoop of pale cream perched on a wooden spoon.\u00a0This dish is not a cake at all, but a delicate composition of candied egg yolk, Bali\u00a0vanilla\u00a0and yuzu. Unexpected. Sensory. And delicious.<\/span><\/p>\n

This is SJ2.0, one of Bali\u2019s newest, and most ambitious, restaurants, where predictability has no place. Since opening in\u00a0Seminyak\u00a0on March 20, the restaurant only accepts up to eight diners a night and guests familiar with Joel\u2019s work from his previous establishments have been steadily trickling in, with many paying upwards of AUD$1,000 per person for the privilege of being among the first to be here.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”100163″ img_size=”full” add_caption=”yes” css=”.vc_custom_1775799439244{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1776133809492{margin-bottom: 15px !important;}”]In pairs or groups of four, they begin with a spa ritual, before they are whisked by golf cart to a hidden dining space, where they are made to surrender their phones to be sealed in pouches that can only be unlocked via a special key. They then pass through a sequence of automated doors\u00a0<\/span>\u2013\u00a0<\/span>a moment that feels faintly reminiscent of Willy Wonka\u2019s factory, albeit with fine dining in place of chocolates and intimidating masked attendants instead of Oompa Loompas.<\/span>\u00a0<\/span><\/span>This culinary journey is conceived by Joel himself, an accomplished chef-restaurateur who was formerly the\u00a0<\/span>right-hand man<\/span>\u00a0of renowned Japanese chef, Akira Back.\u00a0<\/span><\/span><\/p>\n

Now the force behind Younghee and 32do, two of Bali\u2019s most successful\u00a0<\/span>gyukatsu<\/span>\u00a0and caf\u00e9 ventures, Joel first\u00a0<\/span>came up with<\/span>\u00a0the concept of SJ2.0 in 2022, but not without some pushback from friends and family, who thought he had gone slightly mad for\u00a0<\/span>attempting<\/span>\u00a0something so radical.<\/span>\u00a0But if there is one thing his time with Akira taught him, it is to \u201cnever be a cookie cutter.\u201d<\/span><\/span><\/p>\n

And this restaurant is certainly anything but conventional. <\/span><\/span>Priced at IDR10,000,000 (AUD$843.50)\u00a0<\/span>nett<\/span>\u00a0excluding drinks, the experience\u00a0<\/span>comprises<\/span>\u00a040 courses\u00a0<\/span>\u2013\u00a0<\/span>or\u00a0<\/span>\u2018<\/span>emotions<\/span>\u2019<\/span>, as Joel calls it\u00a0<\/span>\u2013<\/span>\u00a0in a series of carefully\u00a0<\/span><\/span>orchestr<\/span><\/span>ated spaces, each designed to draw you deeper into his psyche.\u00a0<\/span><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”100167″ img_size=”full” add_caption=”yes” css=”.vc_custom_1775799454536{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1776133622305{margin-bottom: 15px !important;}”]<\/p>\n

Step inside SJ2.0<\/h3>\n

The first room\u00a0<\/span>\u2013<\/span>\u00a0a dark, cavernous space of black walls and plush sofas\u00a0<\/span>\u2013<\/span>\u00a0feels like a culinary theatre. Flickering candlelight casts a soft glow across the room, illuminating dishes presented on architectural serving p<\/span>ieces. Freed from digital distractions, the focus turns to the food, which draws inspiration from across\u00a0<\/span>different cultures<\/span>\u00a0with nods to Lim\u2019s Korean roots.<\/span><\/span>\u00a0<\/span><\/p>\n

From the\u00a0<\/span>c<\/span>eleriac\u00a0<\/span>w<\/span>akame\u00a0<\/span>c<\/span>one<\/span>,<\/span>\u00a0layered with smoked stracciatella, ikura heaped atop a delicate cone and finished with 100-year-old balsamic<\/span>,<\/span>\u00a0to the\u00a0<\/span>\u2018<\/span>d<\/span>runken\u00a0<\/span>s<\/span>wimming<\/span>\u2019<\/span>\u00a0<\/span>k<\/span>isu<\/span>, a Japanese whiting lightly dusted with peppers, the dishes are dainty yet deeply expressive, with\u00a0<\/span>flavours<\/span>\u00a0that move effortlessly from umami to spice to tang.<\/span><\/span>\u00a0<\/span>
<\/span>\u00a0<\/span>
<\/span>For those who appreciate a good pour, the alcohol pairing, priced at an\u00a0<\/span>additional<\/span>\u00a0IDR4,000,000 (AUD$302), is a quiet highlight, drawn from a three-<\/span>storey<\/span>\u00a0wine vault stocked\u00a0<\/span>predominantly with<\/span>\u00a0French and Italian vintages.<\/span><\/span>\u00a0<\/span><\/p>\n

The selections feel considered rather than showy: a 2018\u00a0<\/span>Condrieu<\/span>, its floral lift and fruit notes cutting elegantly through the sweetness of king crab; a 2021 Beaune\u00a0<\/span>Theurons<\/span>\u00a0Premier Cru, structured yet restrained, complementing a delicate halibut stuffed with walnut duxelles; and, in a more unexpected turn, Younghee\u2019s signature prawn toast paired with a fiery South Korean soju,\u00a0<\/span>Hwayo<\/span>\u00a053.\u00a0<\/span>A non<\/span>-alcoholic pairing is also available at the same price.<\/span><\/span>\u00a0<\/span>
<\/span>\u00a0<\/span>
<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”100165″ img_size=”full” add_caption=”yes” css=”.vc_custom_1775799466584{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1776133578271{margin-bottom: 15px !important;}”]<\/p>\n

Total sensorial immersion<\/span><\/span><\/h3>\n

In the next room, ‘the dome’, more dishes arrive. Highlights include a beautifully tender Iwate abalone served with potato pur\u00e9e and asparagus, and the ‘all-out’ d<\/span>oraji<\/span>, a playful reinterpretation of a Korean root vegetable as Sauternes ice cream, lifted by a dusting of\u00a0<\/span>Szechuan<\/span> pepper for an unexpected yet compelling contrast. <\/span><\/span>The chicken breast mandu arrives like a still life from another era \u2013 lacquered, glistening, and cradled in a wreath of wildflowers and herbs. It feels less like a dish and more like <\/span>a renaissance <\/span>tableau,<\/span>\u00a0the bird placed reverently at the\u00a0<\/span>centre<\/span>, as though meant to be admired before it is eaten.<\/span><\/span>\u00a0<\/span><\/span>There were many standouts but also, as with any restaurant of this scale, occasional misses. Joel, however, is continuously seeking feedback,\u00a0<\/span>refining<\/span>\u00a0and recalibrating the\u00a0<\/span>flavours<\/span> from his kitchen.<\/span><\/span><\/p>\n

Each dish arrives with a small white placard bearing a poetic description, penned by Joel himself. Some fe<\/span>el quietly profound (\u201cI created this mask because the world often asks us to wear one,\u201d\u00a0<\/span>accompanying<\/span>\u00a0a Korean mask crafted from foie gras) while others are cheeky (\u201cSome richness cannot be faked,\u201d referring to the richness of the abalone dish).<\/span><\/span><\/p>\n

Surprises are woven throughout the experience: some elicit laughter, others quiet reflection. At one point, guests walk barefoot through gushing water; at another, they are handed coats and gloves before being ushered into a -10\u00b0C dessert room. Each transition is designed to provoke a different emotional response, with every detail \u2013 from scent to <\/span>sight to sound<\/span> \u2013 carefully curated.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”100166″ img_size=”full” add_caption=”yes” css=”.vc_custom_1775799481083{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1775798479549{margin-bottom: 15px !important;}”]<\/p>\n

Is SJ2.0 worth a visit?<\/h3>\n

Midway through, guests are asked to record these feelings on a pie<\/span>ce of cardboard, which the restaurant later mails back, along with a surprise gift, to wherever they are in the world, six months on. In the absence of phones, the gesture becomes an intentional act of memory-making.<\/span><\/span>\u00a0<\/span><\/p>\n

\u201cMemories are one of the most powerful things, and we want guests to recall and speak about their experience months later,\u201d says Joel, who believes more in word of mouth than marketing.<\/span>\u00a0<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”100164″ img_size=”full” add_caption=”yes” css=”.vc_custom_1775799494747{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1776133504621{margin-bottom: 15px !important;}”]The scale of the project is unlike anything Bali has seen, but it seems inevitable for a man whose obsessive attention to detail, relentless work ethic and refusal to compromise on quality have been\u00a0evident\u00a0from the start. For his first restaurant, Si Jin, he made monthly trips on the first flight to Singapore, personally hand-carrying back premium cuts of Miyazaki beef not available locally.<\/span><\/p>\n

Bringing SJ2.0 to life, however, was no small feat. One of the biggest challenges, Joel admits, was sourcing the right ingredients. Some, like Roscoff onions, cost as much as US$50 per kilogram.<\/p>\n

Equally demanding was assembling the right team to build the space itself. He collaborated with several partners, including renowned architect Andra Matin, the brains behind Potato Head Bali, but much of the project was\u00a0realised\u00a0with a team of what he calls \u201cyoung, hungry architects\u201d.<\/p>\n

\u201cPeople were initially in disbelief,\u201d he says. \u201cThey thought it was too extreme for Bali \u2013 who would spend this amount of money or energy on something like this?\u201d\u00a0The answer, it seems, is Joel himself. Built from the ground up at an eight-figure cost in US dollars, SJ2.0 was never intended to be a quick commercial win but rather, a love letter to his heritage and culmination of his life\u2019s work.<\/p>\n

\u201cI\u2019m hoping to break even in 10 to 15 years,\u201d he says. \u201cBut the objective isn\u2019t really revenue \u2013 it\u2019s about awareness and creating something unforgettable. It\u2019s every chef\u2019s dream to operate on a scale like this.\u201d[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1597204195011{margin-bottom: 20px !important;}”][vc_column]\n VISIT WEBSITE<\/span>\n <\/a>[\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Keep reading:\u00a0<\/strong><\/p>\n

Buahan, a Banyan Tree Escape: Bali\u2019s no walls, no doors resort<\/a><\/p>\n

Best wellness retreats in Bali for mind, body and soul<\/a><\/p>\n

A five-star guide to the 15 best adults-only resorts in Bali<\/a><\/p>\n

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