Chandi is a restaurant that should be familiar to those who have made the rounds in Bali. Founded by homegrown talent chef Agung Nugroho – previous employers include prestigious joints Nobu and The Spice Market – the eatery is all about the elevated adaptation of the Indonesian cuisine.

Before we move forward, let me clarify that this article is not about Chandi. As it says on the title, this piece is dedicated to Mr. Nugroho’s latest venture: Arang Sate Bar. Situated in Ubud, Arang Sate Bar specialises in modernised satay.

During my visit, I got to gnaw on some of its signature dishes, including its vegetarian satay and prawn satay. The skewers here are placed on a hot stone, hence the satay are cooked evenly without causing charring. Health-conscious folks should be aware that blackened areas of meat that are grilled contain carcinogens that could cause cancer, so this is a method that would to endear to them greatly.

However, amidst the deluge of satays, its tempestuous rice paper and roast beet tempeh crunch salad stole their thunder. The rice paper is filled with well-seasoned tempeh, with its sauce rich and milky in texture with a hint of sweetness. The salad also includes chopped beets, vegetables, and caramelised tempeh. Soft and with no unpleasant earthy flavour, the beets mixed well with the tempeh, lending a lovely sweet touch to the overall concoction. A visit to Arang Sate Bar is definitely a must if you’re looking for local dishes with a modern touch.

Jl. Raya Ubud No. 8,
Kabupaten Gianyar, Bali
T: 0361 479 2199
Open daily from 11am-11pm
Rp.150,000/US$11.40 per person