15 Indonesian Foods You Must Try in Bali

Dear foodies, what is the best thing you can find in a new place while traveling? We all know the answer is trying new menus.

Perhaps, it is safe to say that Bali is more than just beaches or sunsets but also a gateway to Indonesian cuisine. Every plate tells a story of centuries-old traditions, vibrant local markets, and flavors passed down through generations.

And this article is an invitation to take a delicious journey through Bali.

Traditional Balinese Dishes You Can’t Miss

Balinese cuisine is layered, aromatic, and rooted in ritual. Many dishes use “base genep” a spice blend made with shallots, turmeric, galangal, garlic, candlenuts, chili, and shrimp paste. It’s the secret behind that unmistakable Balinese flavor.

Nasi Uduk

Imagine fluffy rice cooked in creamy coconut milk, fragrant with lemongrass and pandan leaves. Nasi uduk is a comfort in a bowl.

If you are about to try Nasi uduk, head up to Ramu Kitchen. Nasi Uduk at Ramu Kitchen is served with salted fish and petai beans, adding a punch of umami and aroma.

Lawar Banana Blossom

A true Balinese classic, lawar combines smoked tuna, green beans, papaya leaf, and base genep, all wrapped in betel leaf. It’s bold, earthy, and fragrant, a favorite at ceremonies and daily meals alike.Lawar is best enjoyed fresh. Don’t skip the sambal matah on the side.

At Ramu Kitchen, this traditional Balinese salad gets a modern twist. Finely chopped banana blossoms are mixed with smoked tuna, papaya leaf, green beans, and base genep seasoning, a beautiful balance of texture, bitterness, and spice. Served on betel leaf, it’s a true representation of Balinese artistry in cuisine.

Babi Guling (Balinese Suckling Pig)

No trip to Bali is complete without tasting babi guling, the island’s most famous ceremonial dish. The pig is marinated in turmeric and Balinese spices, stuffed with lemongrass and garlic, then roasted over an open flame until the skin turns golden and crispy. Each bite gives you a burst of smokiness and spice, perfectly paired with rice and sambal matah.

Ayam Betutu (Steamed Spiced Chicken)

A dish that represents patience and precision, ayam betutu is marinated with dozens of herbs, wrapped in banana leaves, and slow-cooked for hours. The result? Fall-off-the-bone tenderness and a flavor that tastes like Bali in every bite.

Sate Lilit (Balinese Satay)

Forget skewered meat chunks, Bali’s version wraps spiced minced fish around lemongrass sticks, then grills it over charcoal. The aroma of coconut and lemongrass hits you before the first bite, and the smoky flavor lingers long after.

Nasi Campur Bali

A little bit of everything on one plate, rice surrounded by small portions of pork, chicken, vegetables, and peanuts. It’s like a mini feast that tells the story of Balinese life in every scoop.

Bebek Bengil (Crispy Duck)

Crispy, flavorful, and irresistibly satisfying. Ubud’s iconic Bebek Bengil, or “Dirty Duck,” combines juicy duck meat with crackling skin served alongside rice and sambal matah.

Tahu (Tofu) and Tempeh

Tahu, Indonesia’s take on tofu is a versatile comfort food. It can be deep-fried for a crispy bite, steamed for a soft and silky texture, or stir-fried with spices and vegetables. Often served with sambal or sweet soy sauce, tahu is a staple protein found in both street food stalls and upscale restaurants across Bali. It is simple, affordable, and incredibly satisfying.

Nutty, earthy, and packed with protein tempeh is a proud Indonesian creation made from fermented soybeans. Unlike tofu, it has a firm texture and a naturally savory flavor that deepens when fried or grilled. In Bali, tempeh is often cooked with sweet soy sauce, chili, and garlic, creating a perfect balance of sweet and spicy. Whether tucked into a rice plate or eaten as a snack, it’s a delicious (and healthy!) local favorite.

Nasi Goreng

Indonesia’s famous fried rice, smoky from the wok and packed with flavor. Often topped with a fried egg, prawn crackers, and a drizzle of sweet soy sauce.For the best nasi goreng, head to night stalls (warung tenda) where the heat of the flame adds that irresistible “wok hei.”

Tipat

A humble but beloved Balinese staple, tipat is compressed rice wrapped in young coconut leaves, forming a fragrant, chewy cake. Often served as a base for satay, lawar, or gado-gado, tipat soaks up sauces beautifully, making every bite flavorful.

Nasi Jinggo

This iconic Balinese street food is typically served in a banana leaf packet filled with a small portion of rice, spicy sambal, shredded chicken, tempeh, and sometimes noodles or egg. Originally popular among night-shift workers, it’s now everyone’s go-to midnight snack. Best enjoyed fresh from the kitchen, especially late at night when the streets get quiet.

Gado-Gado

A colorful mix of vegetables, boiled eggs, tofu, and tempeh drenched in creamy peanut sauce. It’s fresh, satisfying, and perfect for vegetarians.Gado-gado can be spicy sometimes, so it is wise to ask for sambal on the side if you want to control the heat.

Soto Ayam

A bright yellow chicken soup flavored with turmeric and lemongrass. Light yet flavorful, it’s a favorite breakfast for locals.Some people love to add a squeeze of lime and a spoon of sambal to take it to the next level.

Bakso (Meatball Soup)

Soft, chewy, and springy meatballs in savory broth, served with noodles and fried shallots. A nostalgic favorite among locals. Traditionally, the meatballs are made from finely ground beef mixed with tapioca starch to create that signature bouncy texture, though chicken, pork, fish, or a beef-and-chicken blend are also common variations.

What is unique about bakso is that you can add a lot of ‘condiments’ to kick the taste. It might be served with sambal, ketchup, sauce, even lime or vinegar. But the soup is tasty itself even when you add nothing. 

Where to Eat Indonesian Cuisine in Bali?

If you’re looking for a place that truly celebrates Indonesian flavors with elegance, Ramu Kitchen in Ubud should be at the top of your list. This restaurant masterfully blends traditional recipes with refined presentation, turning familiar dishes into an elevated culinary experience.

Each plate reflects the richness of local ingredients and Bali’s vibrant food culture perfect for travelers who want more than just a meal, but a story on every bite.

Of course, Bali is also home to countless family-run warungs and stylish dining spots, but Ramu Kitchen stands out for its ability to honor heritage while bringing Indonesian cuisine into a modern, sophisticated spotlight.

Practical Tips for Indonesian Foods Hunter

How to eat like a local? Here is few things you need to read:

• Many locals eat with their hands, especially dishes like lawar or nasi campur. Wash your hands first and dig in (right hand only!).

• At traditional places, it’s polite to greet the staff with a smile and a soft “permisi” or “matur suksma” (thank you in Balinese).

• Spice Alert: Start mild. Balinese sambal can be intense. Learn to say, “Tidak terlalu pedas, ya,” when you want your food to not be too spicy,

• Cash Matters. Not all warungs accept cards.

• Tipping is not required, but a small tip goes a long way.

• For hygiene tips, look for busy warungs with high turnover and be careful of what you eat to avoid Bali belly.

Final Thoughts

Eating in Bali is more than ticking off a list of dishes, it’s stepping into kitchens, families, and traditions that have been alive for generations.

From the smoky sizzle of nasi goreng at a night stall to the fragrant elegance of lawar at Ramu Kitchen, every bite reveals a new side of the island. So, when you sit down to your next meal in Bali, slow down. Smell the spices, taste the smoke, and feel the warmth of a culture that’s been simmering for generations.