Cover At Honey & Smoke, fire is not as theatre or garnish, but as one of cooking’s oldest and most exacting tools
At Honey & Smoke, fire is not as theatre or garnish, but as one of cooking’s oldest and most exacting tools
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Positioned on Jalan Monkey Forest, Will Meyrick’s Honey & Smoke—a fire-led bistro and hidden speakeasy—offers an atmospheric journey through ancient spice routes and wood-fired gastronomy in Ubud.
Along Jalan Monkey Forest in the heart of Ubud, Honey & Smoke unfolds in stages. Founded by chef Will Meyrick, the two-storey space pairs elemental fire-led cooking with the romance of old-world travel, drawing architectural inspiration from Wes Anderson’s signature symmetry and carriage-inspired design.
At street level, The Bistro Grill operates as a fire-led dining room from noon until 10.30pm. Here, open flame, embers, and wood smoke act as primary culinary tools rather than mere finishes. The menu traces ancient trade routes where elemental heat meets aromatic spices—za’atar, sumac, saffron, and rose water.
Find botanical-inspired tipples at Honey & Smoke's The Supper Club
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Meals begin with flatbread pulled directly from the coals, torn and shared alongside whipped chickpea hummus, spinach borani, and harissa babaganoush. Levantine and Persian influences interweave with Southern European techniques across shared plates: Burrata with pomelo, fennel jam, and burnt orange; Tempura Zucchini Flowers with rainforest honeycomb and whipped goat’s cheese; and delicate Tuna Sashimi with pickled green tomato and aged soy.
As the evening progresses, the grill asserts itself through Cauliflower Shawarma with pomegranate, a central Costolletta Pork Tomahawk with pecorino, and Aged Roasted Duck paired with chorizo and smoked eggplant.
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Above Tuna Sashimi
Above Aged Roasted Duck with chorizo and smoked eggplant
Tuna Sashimi
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Upstairs, the atmosphere shifts as dusk falls. The Supper Club offers a softer, darker space that transforms into a hidden speakeasy. On Thursday and Saturday evenings from 7pm onwards, jazz-led DJ sets set the rhythm for an intimate night out. The bar draws directly from the kitchen’s pantry, crafting botanically driven cocktails like the Cardamom Reverie (gin, green tea, lemongrass), Spice Route (curry leaf-infused tequila, clarified calamansi), and Honey Brown Butter (brown-butter fat-washed whiskey with forest honey), alongside oak-aged Negronis.
Above Costolletta Pork Tomahawk with pecorino
Costolletta Pork Tomahawk with pecorino
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Four years since its debut, Honey & Smoke remains one of Ubud’s most evocative dining spots—a place where fire, craft, and story meet across two distinct rooms.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
