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Nestled in the heart of Batu Bolong, Canggu’s bustling dining hub, Meimei Bali has redefined the culinary landscape with its bold interpretation of Southeast Asian barbeque. Launched on December 18, 2024, by Rai Sutama and Dewa Wahyu Bintara of the esteemed YUKI Family, Meimei promises a dining experience where tradition meets innovation and community thrives over every plate.

Executive Chef Yudha Permana, celebrated for his culinary artistry at YUKI Bali, is at the helm of this gastronomic venture. Chef Yudha crafts a menu that showcases the vibrant flavours of Southeast Asia, reimagined through a modern Indonesian lens. Each dish tells a story: from smoky Pepe’s mackerel and roe, a homage to his grandmother’s cherished recipe, to a contemporary twist on Babi Guling with spit-roasted pork belly and rich Balinese spice jus.

: Fish sauce chicken wings.

: Hokkaido scallop, burnt butter chili.

Meimei is more than just a barbeque restaurant; it’s a sustainable showcase of Bali’s best produce and ethical farming practices. The commitment to biodynamic principles is evident in every dish, whether it’s the tender Malaysian black pepper smoked beef cheeks, the zingy Vietnamese fish sauce chicken wings, or the fragrant Thai-style fish crudo with peanut nam jim.

: Pork belly + neck, palm nectar, chili.

: Tiger prawns, shrimp-head gulai

Complementing the robust flavours of the kitchen is a thoughtfully curated beverage program led by co-founder and Beverage Director Windu Tenaya. From the refreshing Fermented Strawberry Highball to the Watermelon Chili Margarita, each cocktail highlights local fruits and spices, pairing perfectly with the menu’s charred and smoky essence. For wine enthusiasts, Meimei offers an exquisite selection of natural wines from independent Australian and European producers.

: Barbequed pork “snag”, cured yolk.

: Filet “line caught fish”, Jimbaran butter, sambal matah.

The restaurant’s design reflects Bali’s heritage, blending recycled clay plaster walls, teak furnishings, and lush tropical courtyards to create a welcoming ambience. This vision was brought to life with local artisans and eco-conscious brand Altarize, ensuring that every detail resonates with the island’s cultural essence.

: 800gr vintage “grass fed” OP ribs (dry-aged for 20 days), house condiments.

: 800gr vintage “grass fed” OP ribs (dry-aged for 20 days), house condiments.

With a team dedicated to showcasing Balinese talent, Meimei has become a beacon of local pride and culinary excellence. Open daily from 5 PM to 2 AM, this is the destination for anyone seeking a celebration of flavors, sustainability, and community in Bali.