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Owners Blaise Samoy and Zohra Boukhari have committed to using only fresh, local produce—be it the sea’s or the land’s bounties—for Asam Garam. in the trusty hands of head Chef made, the restaurant has gained quite a following over 15 years—plus, it has cosy wooden bale for reclining while dining.
The owners’ and chef’s combined years of experience, which is the meaning behind Asam Garam, mould and meld the menus to the delight of guests from around the world. with greenery all around the gazebo-style restaurant, the balmy breeze enhances one’s appetite to savour any of the indonesian dishes served.- Unwrap the charred banana leaf and discover Ikan Pepes, fresh fish cocooned in a layer of Balinese seasoning grilled to a smoky savouriness