Cover The main dining room of Pasir, Ubud
The main dining room of Pasir, Ubud
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At Pasir, the sun- drenched flavours of the Mediterranean meet the lush side of Bali.
Since its debut four years ago, Pasir has carved out a unique niche in Ubud’s vibrant culinary landscape. The name, meaning ‘sand’ in Indonesian, hints at its coastal inspiration, yet the execution is anything but rustic. This is a light and airy space where modern simplicity meets soulful flavours, offering a dining space for those seeking a menu that is both creative and instinctively balanced.
The kitchen is led by Made Sayoga, a Klungkung-born talent whose culinary DNA was forged in the disciplined world of French fine dining. Sayoga has spent decades perfecting the art of classical techniques, eventually weaving these together with the vibrant Asian flavours of his heritage. The result is a signature style that is refined yet grounded, elevating local produce through a Mediterranean lens.
Above Executive chef Made Sayoga
Above Prawn Bisque Tagliatelle
Executive chef Made Sayoga
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Pasir's menu is a masterclass in this cross-cultural dialogue. The Grilled Octopus is a standout, locally sourced and slowly braised for three hours until it reaches a buttery tenderness. Finished over a light smoke and seasoned with prized Kusamba sea salt, it is served alongside a homemade black garlic chimichurri and a rich romesco sauce, delivering a bold punch.
Equally compelling is the Prawn Bisque Tagliatelle. A nod to coastal comfort, Sayoga utilises every part of the local shrimp shells to create a deep, umami-rich bisque that clings to the fresh pasta. For the final act, the Coconut Crème Brûlée offers a tropical reimagining of coastal-inspired indulgence. By pairing a velvety coconut custard with candied coconut and a refreshing coconut granita, Sayoga captures the essence of island life in a single, elegant ramekin.
Above Grilled Octopus, one of the guests' favourites
Grilled Octopus, one of the guests' favourites
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In a town often defined by its jungle surroundings, Pasir provides a welcoming breath of sea breeze. It is a much-needed place for long, storied meals and refined flavours in the heart of Ubud.
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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.
