Eat, Pray, Love & Play Bali – Part 2.
After enjoying our villa, we headed to Sarong for our first dinner in Bali.
Award-winning Sarong opened in 2008 in Seminyek, and is now one of the top tables in Bali, with reservations required weeks in advance.
Celebrity chef & author Chef Will Meyrick, after successful stints at Sydney’s well-regarded restaurants Longrain and Jimmy Liks, started Sarong to assemble and reinvent street-food around Asia; plating and serving them in an eclectic fine-dining style, yet retaining the authenticity of the dish.
The restaurant is walled within a lovely verdant Balinese garden potted with pretty lights. The breezy open-air curtained pavilion features majestic chandeliers, plush sofas, ethnic yet chic decor with elegant table settings, thronging with hip-looking professional waitstaff who would not look out of place in New York City.
Tasty crackers to start the dinner rolling
The zesty salad delivered a refreshing start, hinting of good things to come.
Grilled whole squid with young coconut ginger flower mint lemongrass & kaffir lime green nam jihm was very engaging, with tender squid.
The star of sarong: Tuna betel leaf with lemongrass green tomato sambal matah and bumbu pasih – an incredible explosion of flavours in your mouth.
Grilled scallop with sweet crispy duck Thai basil young coconut & peanut nam jihm was fresh and succulent.
Sate kelopo of chicken marinated in East Java spices shredded coconut cucumber chilli acar – nicely done.
Vegetables samosa with potatoes green peas curry leaf cashew nut and served with green chutney was good but filling – best to be shared.
The plain naan bread was good foil for the vegetable curry.
Roti Canai was not bad either, could have been crispier.
The veggies were well sautéed, with the mandatory wok-smokiness of any Asian stir-frys.
The Jasmine rices was fragrant with the crispy shallots, and served piping hot, perfect companion for the spicy food.
Signature crispy pork belly with Sichuan chilli salt tamarillo and tamarind sauce is an addictive spice-monster.
Wood roasted Balinese style barramundi wrapped in banana leaf sambal matah & kangkung plecing is an example of fish very well-executed, the fragrant white flesh complementing well the selection of condiments.
We had 2 desserts, both fabulous. The Lemongrass panacotta with cucumber lime jelly served with citrus lemon basil sorbet was a creative blend of sweet, sour and creamy.
Indonesian gorengan deep fried banana onde onde chocolate mantou and tape was yummy, with an assortment of fried items well done.
My fears of a Caucasian messing with Asian food were unfounded. All the dishes were authentic and Chef Will pulls no punches. Our foreheads were beaded with sweat by the time we were done. Service is faultless – our dessert was late in coming, and when we enquired, they decided to waive the dessert charges – a class act. Prices are surprisingly very affordable for such a premier restaurant. A must-eat of you are in Bali.
Sarong Restaurant Bali
Jl. Petitenget No, 19 x
Kerobokan, Bali 80361
Phone: +62 3614737 809