SugarSand on Seminyak Beach has unveiled a reimagined borderless menu, as Chef de Cuisine Made Sutarga brings global techniques to Balinese ingredients.
If you’re planning a vacation to Bali (and why wouldn’t you?), you’ll likely want to stay within a few strides of the island’s most popular beaches, which include Seminyak’s Double Six. And once you’ve completed your sun worshipping and surf lessons, you’ll likely have built up an appetite. Fortunately, you’re in luck.
Steps from the surfline, SugarSand at Hotel Indigo Bali Seminyak Beach continues to be a destination for the hungry and the sun-kissed with the arrival of its reimagined, “borderless” menu by newly appointed Chef de Cuisine Made “Ega” Sutarga.
While the culinary shift is bold, it’s not reckless. The beloved izakaya-style staples that built SugarSand’s reputation remain firmly on the table, but they’re now joined by dishes that push further into experimental territory, weaving together seasonal Balinese produce with techniques drawn from kitchens in Singapore, Florida, and Australia, where Ega honed his craft.
What distinguishes Ega’s cooking is not flourish but patience. Chef Sutarga has built his reputation on timeless preservation techniques — house-made garum, fermented verjuice, artisanal pickling — that not only extend shelf lives but deepen flavour, reduce waste, and coax something extraordinary out of humble local ingredients. “We wanted to create dishes that tell a story,” says the Seminyak-native. “It’s an experimental journey, but one that is approachable, honest, and respectful of nature.”
That philosophy runs through the new signature menu, which opens with a raw fish starter sharpened by house-made garum, the umami-rich fermented fish sauce that has quietly become one of the most talked-about pantry staples in modern kitchens worldwide; and (my favourite) locally produced burrata, paired with smoked olives and a sweet-zesty tomato tapenade.
For something a little more substantial, there’s handmade lamb gnocchi dressed with a vibrant pumpkin gremolata, and earthy, gooey bone marrow, topped with smoky koji crema and paired with crunchy brioche “soldiers”, delivering old-world richness with new-world restraint.
Guests seeking bolder spice (it’s Indonesia after all) will find it in the Sri Lankan grilled fish curry, a soothing dish that leans into the region’s love of coconut, chilli and citrus, while the squid ink fettuccine and Open Onsen’s raviolo showcase the chef’s fluency in Italian technique, reimagined through a Balinese lens.
You’ll want to close with a suitably theatrical note: Negara Chocolate, a gastronomic creation built on nitro-chocolate textures that transforms a familiar ingredient into something closer to sculpture than dessert.
Beyond the pioneering flavours, sustainability threads through every course. By preserving, fermenting and pickling ingredients sourced from the surrounding region, the kitchen reduces its reliance on imports while honouring the character of the neighbourhood it calls home.
The result is a dining experience designed to mirror the rhythm of the Bali coastline itself, restorative, unhurried, yet quietly exciting, and something the island’s best restaurants are all seeking to create.
If you’re planning an escape to the Island of the Gods, don’t forget to check out our guide to Bali’s most unforgettable dining experiences.
