Sarong takes street food to a sumptuous new standing, pairing innovative and refined Indonesian, Indian and Thai dishes with sophisticated service and a luxurious setting.
Opening in 2008, the Asian restaurant is now considered to be one of the best tables in Bali. It was the first Indonesian venture for Scottish-born chef, Will Meyrick, now a well-known culinary personality throughout the archipelago, and his right-hand man Palm Amatawet.
Sarong has been at the forefront of Asian dining ever since, taking out top spot in the 2014 S. Pellegrino Best Restaurant in Indonesia awards and holding a place in Asia’s 50 Best Restaurant awards. Will is the Executive Chef and, along with his kitchen team, he proudly serves dishes that fuse the best local ingredients with innovative Asian cooking techniques. They work with eco-friendly farmers to source the freshest organically grown produce, while simultaneously supporting rural communities to maintain and develop sustainable farming practices, encouraging economic development.
In addition, Will works with the Bali Children Foundation to provide training and employment opportunities for disadvantaged local children that may otherwise not have access to such programs. Book in for dinner to sample elevated street-food dishes from all over the continent, including Malaysia, Indonesia, India and Singapore. Open with a selection of seafood, including the sashimi of scallop with pickled fennel, daikon, carrot, wasabi, fish roe and lemon pepper shoyu and the tuna with spiced wakame, julienne kombu, jelly fish, sesame seeds, green shallot and miso eggplant puree.
The signature crispy pork belly will have your palate firing, featuring a Sichuan chilli salt tamarillo and tamarind sauce, but make sure to leave room: there’s a lot more where that came from.
The starter of sate kelopo of chicken is marinated in East Javanese spices and accompanied with shredded coconut, cucumber, chilli and acar, while a whole squid is grilled and served with young coconut, ginger flower, mint, lemongrass, and kaffir lime green nam jihm.
When it comes to the mains, there’s almost too much to choose from. There are variations on the classic chicken curry: try the smoked red chicken curry with pineapple, Siamese watercress, peas, eggplant and Thai basil, or the butter chicken with cashew nuts, ginger, garam masala, kasoori methi and tomato sauce.
If you’re more of a meat maven, turn to the eight-hour, slow-braised shredded beef with kluwek beansprout and salted duck egg, or the traditional rogan josh of lamb shank with garam masala, tomato, nutmeg and cardamom.
The bar team has been trained by an expert mixologist and offers a range of classic and contemporary treats. Sip on a Tonic Marmalade Margarita made with tequila, orange marmalade and tonic citrus, or Shanghai Donkey – a mix of Mandarin vodka and fresh orange and lime juice, charged with homemade ginger beer. If you’d prefer a matched wine, the in-house sommelier pairs global wines to suit the Asian cuisine on offer.
Enjoy all this and more in one of the two dining pavilions, where local staff will cater to your every whim, or sip on a delicious drink in the informal lounge area. Wherever you sit, you’re guaranteed a world-class culinary experience.