Under the direction of Indonesian Executive Chef Wayan Surata, Warung Mie’s menu at Four Season Resort Jimbaran has been updated to focus on traditional Indonesian and Balinese specialties.

The new menu features family-style dishes, created from recipes that have been handed down through generations of Balinese. The shared plate concept allows guests to try a variety of dishes as an introduction to indigenous cuisine. Chef Surata and his team make and grind all sauces, sambals and spices by hand using local and, where possible, organic ingredients.

Their hard work is rewarded in pepes ikan, the fresh catch of the day spiced with galangal and fresh turmeric and wrapped in a banana leaf, and the restaurant’s signature dish, iga babi panggang, barbecue-glazed pork ribs with cucumber and tomato salad and wild ginger dressing. Wok-fried treats include nasi goreng bebek, fried rice with honey duck, soya-glazed satays, crackers, pickles and fried egg, and the local favourite, mie Jakarta, Indonesian noodles with wok-fried chicken, straw mushrooms and crispy wontons, served with chicken broth. The menu retains its most popular mie (noodle) dishes, and offers a variety of vegetarian options, such as sayur kare, a vegetable curry with tofu, bean cake, chayote and potato.

Located in the centre of the Resort, Warung Mie is furnished with tea chairs and marble-topped tables; old prints adorn the walls, and Javanese tiles grace the floor. Wood panelling adds warmth, while ceiling fans create a cool breeze behind the open-air veranda. Large jars of deep-fried crackers, known as krupuk, rest upon a wooden counter – keeping true to the name Warung, meaning “eating house.”