Amidst the competitive foodscape of Bali, Meimei is a sophisticated new dining destination in the heart of Canggu.
Nestled along Canggu’s bustling Batu Bolong dining strip, a new star has emerged in Bali’s ever-evolving culinary constellation. Meimei, a Southeast Asian barbeque concept from Rai Sutama and Dewa Wahyu Bintara of the revered YUKI Family, is more than just a restaurant. It’s a vibrant ode to flavour, community, and the rich traditions of Indonesia reimagined through a contemporary lens.
For foodies seeking an authentic yet elevated experience, Meimei promises to be a standout destination—one that marries the earthy allure of charcoal-grilled cuisine with the sophistication of a thoughtfully curated dining journey.
A Local Legacy, Globally Inspired
In an era where international chains are increasingly dominating Bali’s dining scene, Meimei stands apart as a rare, locally owned gem. The entire team hails from Bali, with founders Sutama (who split his upbringing between Australia and Bali) and Bintara bringing a deep connection to the island’s culture and talent. This authenticity resonates throughout the experience, from the menu’s celebration of native ingredients to the design’s nod to vernacular architecture. It’s a space that feels both rooted in tradition and forward-thinking—a balance that’s no small feat.
At the helm of the kitchen is executive chef Yudha Permana, a name already synonymous with excellence thanks to his tenure at YUKI Bali. Permana’s mastery lies in his ability to weave Southeast Asian recipes—passed down through generations—into dishes that feel fresh and innovative. His work has caught the eye of some of Australia’s culinary heavyweights, sparking collaborations with the likes of Adam Liston (Shōbōsho), Ben Williamson (Hôntô), Ross Magnaye (Serai), and Louis Tikaram (Stanley). These partnerships have only sharpened Permana’s vision, resulting in a menu that’s as bold as it is refined.
Fire and Spice: The Heart of the Menu
Meimei is a sensory journey along Southeast Asia’s spice route, where the primal allure of charcoal and wood-fired grills meets the vivid complexity of aromatic herbs and bold seasonings. The menu is a love letter to Indonesia’s bounty—think exotic island fruits, freshly caught seafood, and ethically sourced meats—championing organic farming and biodynamic principles that honour the land from soil to plate.
Standout dishes reinterpret Balinese classics with flair. The Pepes, a family recipe from Permana’s nenek (grandmother), features mackerel and roe wrapped in banana leaves and kissed with smoke over charcoal, served with crisp rice crackers. The Babi Guling-inspired charcoal spit-roasted pork belly, glazed with a fragrant lemongrass and base genep (Balinese spice blend) jus, elevates a traditional suckling pig into a showstopper. For dessert, the Bubur Sumsum—a spiced rice and coconut panna cotta paired with rice ice cream and caramelized palm sugar—offers a nostalgic yet sophisticated finish.
The Southeast Asian influence shines through in dishes like the Malaysian black pepper curry, with tender, smoked beef cheeks slow-cooked for 12 hours in a rich, lemongrass-laced sauce, or the Vietnamese-style Fish Sauce Wings, deep-fried and dripping with caramelised fish sauce (they’re so good that I’ve now made a notation in my will that I’m to be buried with two portions). The Thai Chinese-inspired roasted duck, infused with master stock and topped with ginger, scallion, and chilli crunch, is another triumph of texture and taste, as is the red snapper, a blissfully boneless symphony of silky flesh and the spicy sweetness of sambal matah. Each plate tells a story—of heritage, of place, of the hands that crafted it.
Cocktails & Curated Sips
No luxury dining experience is complete without an equally compelling drinks menu, and here, beverage director and co-founder Windu Tenaya delivers. With over two decades in hospitality, Tenaya’s creations are a refreshing counterpoint to the menu’s smoky intensity. The Fermented Strawberry Highball, blending vanilla-infused vodka with a strawberry roll-up made from dehydrated kombucha, is as playful as it is elegant. The Watermelon Chili Margarita, rimmed with kaffir lime salt, brings a citrusy zing that dances alongside the grill’s bold flavours.
For oenophiles, Meimei offers a selection of natural wines from small, independent producers in Australia and Europe. These minimal-intervention bottles, brimming with authenticity, pair seamlessly with the menu’s earthy tones, adding a layer of refinement to the experience. Whether you’re sipping a cocktail at the 35-seat Dome Bar lounge (which does one of Bali’s best martinis) or lingering over a glass in the dining room, the drinks elevate Meimei into a true destination.
A Space That Breathes Bali
Step inside Meimei, and you’re greeted by a design that feels like an extension of the island itself. Collaborating with Studio AA Practice, the team has crafted a space that blends Bali’s rich heritage with modern aesthetics. Low-slung ceilings, recycled clay plaster walls, dark grey stone floors, and a long communal table front and centre set the tone, while teak furnishings, leather sofas, and walnut armchairs in warm, earthy hues create an inviting ambience.
The open kitchen pulses at the heart of the 80-seat dining room, offering a front-row seat to the culinary artistry unfolding over the grills. Outside, a tropical courtyard brimming with coastal plants provides a serene escape—a perfect spot for a pre-dinner aperitivo or a nightcap under the stars.
Every detail reflects a commitment to sustainability and local craftsmanship. Partnerships with eco-conscious brand Altarize and Balinese artisans bring handcrafted ceramics and furniture into the fold, grounding the space in authenticity.
A New Standard for Canggu
Despite a name that lends itself to something far more casual than the reality (so ladies, feel free to dress up), Meimei isn’t just a restaurant—it’s a celebration of Bali’s past, present, and future. It’s a place where travellers can connect with the island’s soul through food that’s as thoughtful as it is delicious, served by a team passionate about showcasing their home. For Jetsetter readers seeking a dining experience that transcends the ordinary, Meimei is a must-visit—a smoky, spice-laden testament to the power of local ingenuity in a globalised world.
In Canggu’s crowded culinary landscape, this is one table worth reserving.
