Balinese roast pork and much more.
There’s sandalwood in the air and Bintang on the menu. Block out the occasional “ding” from the 57 tram and you’d swear you were in Ubud. Family owned-and-run since 1989 – though the team took a brief hiatus late last year after a near- catastrophic fire – this is one warm hug of a restaurant.
Its mandatory set menus (with options for vegans, pescatarians and the gluten-challenged) are such excellent value you might want to loosen your belt in advance. Prawn crackers with satay sauce kick things off: simple, generous and an absolute plate scraper. Avocado is made umami thanks to a punchy mushroom marinade.
Steamed fish is pumped-up with a garlic lemongrass sambal, and grilled chicken comes with caramelised tamarind. Save room for the roast pork, its skin cellophane-thin and all fatty, salty crunch, the meat imbued with candlenut and shrimp paste. The pork alone could keep this place in business for many generations to come.
