Malam Bistro sits in central Ubud, a calm room built around live fire. Wood and charcoal shape everything on the menu, adding clean smoke and bright, precise heat. Seafood, meat, and vegetables are treated with the same respect; flavours lean Asian, and the grill gives them a new register—clearer, deeper, more elemental. Plates stay concise, with balance coming from acidity, freshness, and a measured touch of char.

At the bar, classic Indonesian ingredients—cem-cem leaves, ginger flower, curry leaves and deeply rooted spices—meet lychee, coconut, and mango. Techniques stay playful while results stay focused: layered textures, uncluttered compositions, and drinks that echo the kitchen’s logic. The cocktails feel modern yet grounded, carrying the open-fire idea from kitchen to glass.