THERE’S SOMETHING ABOUT COOKING WITH WOOD AND CHARCOAL that appeals to animal instincts. Open flames licking juicy slabs of meat. Whispers of smoke teasing the edges of leafy greens to curl and crackle. Call us biased, but we think steaks are just better when cooked over fire and infused with a delicious smokiness.
We’ve scoured Bali to find you the hottest (literally) restaurants on the island for wood-fired meats. Here’s our list.
This bright, airy space stays true to its name with its extensive selection of prime cuts cooked over open flames.
The kitchen is helmed by chef Richard Bias from the UK, who makes it a point to age all his beef for at least 21 days so the meat develops deep, grassy flavours. It is not just beef that they are serious about — and they even have a meat sommelier to share insider knowledge. On weekends, FIRE turns into a delicious circuit of BBQ and smoked meats, fresh ceviche, and plenty of bubbles to fuel your racing around.
W Hotel Bali, Jl. Petitenget, Tel: +62-(0)3613-000 106
This Seminyak stronghold promises a full-on asado (Argentinian for barbecue) experience with a menu of hearty grilled meats complemented by a colourful melange of small plates.
There’s pork lovingly cooked for eight hours over a wood fire, charcoal-grilled slabs of Australian sirloin and juicy lamb cutlets. The restaurant also does solid vegetable sides laced with smoke, and perfect with their house-made red chilli jam.
Jl. Petitenget 14, Kerobokan, Bali, Tel: +62-(0)8123-9999 825
Helmed by Nicholas Scorpion previously of Singapore’s Oxwell & Co, and Australian celebrity chef Morgan McGlone, Kiln serves Eastern-Mediterranean inspired dishes made for sharing. Meats, seafood and vegetables are all cooked over fire in Kiln’s signature copper oven. Think flame-licked meat kebabs and seafood, vegetables torched by flames and wood-fired sourdough pizzas. Try the baba ganoush with garlic pide from the wood oven, and mains like wood-roasted sea bass and slow-cooked shoulder of lamb.
Jl. Raya Petitenget 40X, Bali, Tel: +62-(0)3614-7330 54
Head chef Will Meyrick is known to champion locally-grown produce. But his love for Bali goes beyond using Balinese ingredients.
In his kitchen, a Balinese grill fired by coconut charcoal is employed for smoke-kissed creations such as a dish of wood-roasted spiced octopus with pickled cucumbers. Sarong also boasts a tandoor — a traditional Indian wood-fired oven — which turns out skewers of succulent lamb and plates of tender duck breast with paneer kulchar and relish.
Jl. Petitenget 19x, Kuta Utara, Bali, Tel: +62-(0)8123-6343 386