Bumbu Bali — Restaurant in Subang Jaya

Overall, this restaurant chain seems to rely heavily on their SOPs and centralized kitchen processes, but when issues arise, their responses often leave customers feeling unheard and unsupported. Instead of addressing concerns constructively, the feedback approach can make customers feel as though raising a complaint is unwarranted or even inappropriate.

With so many other options offering better food and service, I will not be returning to this chain of Balinese restaurants.

To the Management of this Balinese restaurant chain, please note that I am not seeking a response from you.

Subject: Re: Feedback on My Experience

Dear Shasmira,

Thank you for your response. While I appreciate the time taken to reply, I find that your response leans more toward justifying your procedures rather than truly acknowledging the core issue—how customers feel when concerns arise.

Firstly, your response comes across as defensive rather than receptive. Phrasing such as “Wouldn’t you agree that such practices and SOPs are necessary for running a restaurant responsibly?” shifts the focus away from addressing a customer’s experience and instead attempts to validate internal processes. This approach can make customers feel as though their concerns are being dismissed rather than taken seriously.

Secondly, while I understand the importance of SOPs in maintaining food quality and consistency, it is essential to recognise that an SOP is only as effective as its execution. A restaurant’s service quality is not determined by the existence of procedures alone but by how well they are upheld by staff in real-life operations. No matter how well an SOP is designed, it ultimately depends on how it is implemented by employees—and more importantly, how issues are managed when customer concerns arise. If a customer expresses dissatisfaction and the response they receive focuses solely on justifying internal processes rather than acknowledging the experience, it raises questions about how effectively these SOPs translate into customer satisfaction.

Moreover, addressing a concern about food taste by stating that adjustments may not always be feasible and that the majority’s preference takes priority further diminishes the customer’s experience. Individual experiences matter, and dismissing them as subjective rather than considering how feedback could contribute to overall improvements shows a lack of customer-centric approach.

Ultimately, a well-run restaurant does not just operate based on procedures but ensures that customers feel heard and valued. A response that makes customers feel invalidated or defensive only reinforces their decision to...

Authentic Indonesian food in KL

If you scroll back on my TikTok you’ll see that Bumbu Bali was actually my first video wayyyy before I figured out how to do voiceovers

What I like about eating with a group of friends is that is allows us to try a whole bunch of different things

They serve some western influenced food here like grilled lamb chops (RM37) and seafood aglio olio (RM38), but I’d highly recommend the signature Balinese dishes like:

Tipak Cantuk (RM21) - delicious Warm Vegetable Salad with Grilled Chicken, Deep-Fried Tofu, Rice Cake and Hard-Boiled Egg, served with Tamarind Peanut Dressing.

And the platters like:

Bali Trio (RM55) - A combination of Sayap Panggang, Sate Lilit and Cumi-Cumi Goreng, served with Sambel Matah, Sambel Terasi and Tartar Sauce.

Nasi Campur (RM39) - Combination of Balinese Grilled Lemongrass Prawns, Squid, Fish, choice of Beef or Chicken Rendang and Sate Lilit, served with Lawar Kacang (Beans Salad), Rempeyek (Anchovy Crackers), Sambel Terasi and Sambel Matah.

My favorite bites were the squid — both fried and grilled. The juicy chicken rendang, grilled chicken wings, and this rice mixed with fried shallots, long beans, sambal and more that was just perfect blend of spicy punchy flavors

The desserts (we tried everything): -Pisang Bakar (RM16) - Grilled Caramelized Banana, served with Vanilla Ice Cream and Peanut Candy Toppings. -Bubuh Injin (RM12) - Black Glutinous Porridge with Fresh Coconut Milk and Banana. -Grass Jelly with Rambutan (RM12) -Es Campur (RM17) - Balinese Iced Blended with Sago, Jackfruit, Banana, Honeydew, Watermelon and Sweet...

@bumbubali.puchong , known for its Balinese cuisine, used to be a favorite of mine. However, on my recent visit, I was disappointed. The food didn't taste as good as it used to, and the dining area was uncomfortably hot and stuffy. With insufficient fans to cool us down, we were all sweaty and uncomfortable, which made it hard to enjoy our meal. To add to the disappointment, the service was terrible – we had to ask multiple times for water refills, and it took a long time to get our drinks. Overall, it was not a good experience.

What we had ;

Bali trio Rm60 ❌️ *The 'perfect for sharing' platter turned out to be a letdown. From the grilled chicken wings to the satay lilit and even the calamari, everything fell short in flavor. The calamari, in particular, lacked crispiness, with the batter falling apart upon each bite.

Nasi campur Rm44 ❌️ The grilled fish, squid, and prawns were disappointingly dry and tough, lacking the expected freshness and tenderness. Furthermore, the chicken Rendang was a letdown, tasting more like a bland version of curry chicken .

Aglio lamb Rm36 The Aglio Lamb was alright, nothing special. It had a passable taste, but it didn't wow me.

Avocado shake Rm16 Lemongrass mojito Rm17 Barley lime...