Biji achieves new conceptual standards and and will prove a talking-point in Bali and Indonesia. Globally, the restaurant promises to take its place in the international arena by offering everything the modern world desires in terms of a restaurant.

The choice of fare is large, varied and definitely tempting. Accents and influences of food are broad and truly modern in respect to the world becoming one nation.

CHEF DAVID KING

David King arrived at Como Shambhala after a successful stint at Darley Street Thai, Australia’s premier Thai restaurant.

During his tenure there, King established himself as a leading proponent of innovative cutting –edge food. His philosophy of cooking was reflected in the restaurant’s reputation for producing original ancient and royal recipes in the modern contact.

For King, the kitchen reflects the modern day and simplicity is the key. He feels strongly that food should not be constructed by its origins but treated simply, using fresh and authentic ingredients. Today this approach serves him well with Biji at Como Shambhala. He promises guests and patrons: "Biji Restaurant moves towards the millennium with a ‘tour de force’ of New World Food".

King, 31, was born in South Africa, He attended Ryde Catering College in 1986 and worked in various capacities in restaurants all over the world including London, Parish, San Francisco, Sydney and Hong Kong.

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