Arang Sate Bar

Address

Jalan Raya Ubud No.8, Bali

Transportation

EZCASH Rebate %

Prepay for EZTABLE Exclusive Offers, earned 2% EZCASH rebate for top.

Dining Purpose

Business Bites, Romance, Family Gathering, Group Gathering, With Friends

Type

International, American Cuisine, Barbecue, Burger, Indonesian, Steak

Recommended Dishes

- Soy Ginger Pork Belly
- Soto Babi Ubud With Rice Cake
- Sate Bebek (Maduranese duck)

Price Range

Rp100.000 ~ Rp150.000

Opening Hours

[AllDay]
All week 11:00-23:00

Service

Credit Card Payment, outdoor seating, Free parking, Wi-Fi

Introduction

Arang Sate Bar’s location which seats 94 pax could not be more suited for such an endeavor, literally situated at the very epicenter of Ubud, Bali’s cultural Mecca, at the intersection of the Ubud Royal Palace, the famous Ubud market and the Ubud Tourist Center. Discreetly set back from the busy Jalan Raya Ubud thoroughfare, the two-story façade of Arang integrates seamlessly with its environs due to the traditional Balinese tulikup temple brickwork, classy metal and glass framework that partially covers the front terrace of the restaurant, and terrazzo flooring in Javanese-inspired geometric motifs.

Arang Sate Bar’s varied menu is made up of three main sections plus salads and sides & small dishes. All the organic greens, herbs and spices are sourced from Bedugul and the red meats are imported from New Zealand and Australia with the rest sourced in Bali. The Classic Sate selections on the menu feature traditional takes on regional Indonesian sates such as Sate Bebek (Maduranese duck) served with sweet soy peanut sauce, roasted shredded coconut and rice cake; the 16-spiced Sate Pentol (Balinese chicken sate) served with green beans, sprouts, coconut urap salad, peanut sauce and rice cake; and Sate Kakul Tabanan (spiced Balinese escargot sate) served with watercress, peanut sauce and rice cake. Next up are Arang’s signature sate dishes called Supreme Sate and served with 100 grams per skewer. These are more unique takes on the sate concept, such as Lamb Bakso Sate which takes the customary popular street food and combines it with blue cheese and thyme and then is grilled. Other combinations include barramundi with lotus root; Angus rib eye with caramelized onion and fried red chili; baby octopus with caramelized orange and dill tarragon butter; asparagus with garlic butter and pickled chili; and slipper lobster with poached apple and fried red chili. Besides sate, main dishes are also on offer and include Soto Babi Ubud With Rice Cake (crunchy pork belly, galangal broth, celery and red chili); Sop Ikan Barramundi (lemongrass consommé, chili, dill and rice cake); and Slipper Lobster Fiddlehead Fern (two lobster tails, light curry broth, poached apple).