Island Fever: Canggu is officially Bali's most exciting dining destination

Tatler Asia

2 days ago

Sazón
Photo 1 of 2 Sazón's showstopping paella bejewelled with Iberico pork and mushroom sofrito (Photo: Sazón)
Photo 2 of 2 A seductive blend of handcrafted timber, volcanic stone, and artisanal ceramics fills the main dining hall (Photo: Sazón)
Award-winning chef Andrew Walsh's audacious Spanish fever dream comes to life in Canggu's impossibly hip Batu Bolong strip. Under the stewardship of head chef Javier Vicente, a man who takes paella so seriously that he co-owned London's Paella School, Sazón delivers unflinching authenticity.
The space itself, a collaboration with architect Nick Derickx, is a seductive blend of handcrafted timber, volcanic stone, and artisanal ceramics; by day, it filters Bali's relentless sunshine; and by night, it glows like a gastronomic lighthouse attracting the hungry on the island. Feast on fat-stacked Spanish tortillas, luscious scallops in ajoblanco chilled almond soup, 28-day dry-aged Txuleta beef, and the showstopping paella bejewelled with Iberico pork and mushroom sofrito.
Beat the heat and wash the grub down with a glass of rosemary-kissed sangria with cranberry, peach, and rosella or sakura-infused white wine sangria with lychee and a splash of tonic.
Sazón
Address Jl. Pantai Batu Bolong no.93, Canggu, Kuta Utara, Badung Regency, Bali 80361
In case you missed it: Butcher Boy by chef Andrew Walsh opens in Salcedo Village Origen
Photo 1 of 2 The extensive Mexican spread at Origen (Photo: Origen)
Photo 2 of 2 The transportative interiors of Origen (Photo: Origen)
Husband-and-wife restaurateurs Alvaro Rosales Machado and Casandra Escamilla Frutos have crafted a thematic space where traditional Mexican recipes come alive through Balinese ingredients. Thanks to executive chef Alejandro Urbina Andrade, formerly of award-winning restaurant Maison Couturier in Veracruz, Mexico, authenticity comes in the forms of fresh corn tortillas, guacamole prepared à la minute, and six homemade salsas of varying Scoville units.
Fresh local seafood, especially prawns and barramundi, make great additions to ceviches and tostadas. The hearty brunch special of chilaquiles, boasting layers of refried beans, onions, salsas and creamy avocados, pairs best with grilled beef. Tacos are obvious headliners: a trio of porky pleasures begins with taco lechon, stuffed with juicy shredded pork and its glorious gelatinous bits; tacos pastor, with thin strips of marinated pork enlivened with sweet pineapple and salsa fresca; and taco chicharron, liberated with crunchy pork belly and guacamole.
Boozy cocktails are all based on Origen's extensive agave spirit collection, which is one of the most impressive on the island. And if the night is still young, head up the stunning stone spiral staircase and adjourn to Casa Mezcal, where the party doesn't stop till the wee hours.
Origen
Address: Jl. Pantai Pererenan No.123, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351, Indonesia Longtime
Photo 1 of 2 The alluring feature bar in the main dining hall (Photo: Longtime)
Photo 2 of 2 Curious burrata by executive chef Tyler Preston (Photo: Longtime)
Slick 50s espionage-esque interiors that scream sexy? Check. Chic small plates packed with unapologetic flavour? Check. Longtime is quickly becoming Berawa's hottest date night spot. Helmed by executive chef Tyler Preston, an alumnus of Chin Chin Melbourne and Bang Bang Byron Bay, Longtime attempts to rewrite the rules of modern Asian cuisine.
Take the Curious Burrata for instance, where fresh, locally sourced burrata is dressed with a lip-smacking chilli crunch, paired with crispy roti. Or the crowd-pleasing eggroll, which is reworked into a hunky beef rendang stuffed crispy spring roll that tangoes with homemade sambal hijau. Otherwise, the braised short rib, sporting a caramelised crust of sweet fish sauce, does enough to warrant a bowl of rice.
At the bar, celebrated bartender Jacob Sweetapple presents forward-thinking Asian- inspired tipples with creations like the green mango-laced martini, miso-kissed grapefruit tequila highball, and lemongrass and basil-infused gimlet.
Longtime
Address: Jl. Pantai Berawa No.13, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia Ghost
Photo 1 of 2 A wood-fire spread with chic cocktails at Ghost (Photo: Ghost)
Photo 2 of 2 Owners Tim Stapleforth and Jodi Langford at Ghost (Photo: Ghost)
A playfully rebellious dining experience, Ghost juxtaposes the rustic charm of a wood-fired grill with the nostalgic warmth of vinyl records. The brainchild of cerebral chef-owner Tim Stapleforth and hospitality maven Jodi Langford, the couple (in both life and grind) bring alive flame-kissed plates that deconstruct their culinary core memories with surgical precision.
Stapleforth recalls his growing-up years in Queensland, New Zealand, with the hand-chopped beef tartare with a potato scallop—a nod to Queensland's chip shops. Other highlights include the tender grilled octopus dancing with spicy nduja and sambal; juicy jerk pork chops rubbed with Indonesian spices and paired with smoked pineapple; and the deliriously witty reinterpretation of Bali's favourite babi guling (pork dish), presented as an amuse bouche crumpet that is rich, textural and zingy.
Save space for dessert; the chocolate mousse is a luxed-up version of the Snickers bar. After the meal, get cosy by the vinyl-walled DJ booth, and do yourself a favour by ordering a clarified mezcal negroni to complement the warm groovy tunes.
Ghost Kitchen & Record Bar
Address: Jl. Pantai Berawa No.99, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia