Rai Sutama and Dewa Wahyu Bintara of the esteemed YUKI Family, launch meimei restaurant – a fresh take on Southeast Asian barbeque. Opened 18 December 2024 on Batu Bolong (Canggu’s main dining street), meimei is set to become one of the area’s rare, locally-owned elevated dining destinations – offering guests more than just a meal, but a true celebration of flavour, community, and tradition.
Managing Director and Co-Foundert Dewa Wahyu Bintara brings over 16 years of expertise in hospitality operations and service management. Born and raised in a small village in West Bali, Dewa’s passion for hospitality is deeply rooted in his connection to people, nature, and culture. His work harmonises ancient traditions with contemporary style, creating immersive experiences that resonate with both locals and visitors. Dewa’s localised and conscientious approach to every detail in hospitality has seen him collaborate with emerging and established venues, both in Bali and internationally including Hylo Group in Vietnam. A true leader, Dewa is committed to developing and growing his Balinese team, ensuring each member personally expands and thrives alongside the business.
As guests enter meimei they see the Dome Bar – a lounge cocktail bar seating 35 for an aperitivo or night cap. The restaurant’s dining room can seat 80 guests, with an open kitchen at its heart. Natural materials such as recycled clay plaster walls, dark grey stone floors, and a wooden roof reflect the rich heritage of Bali. Teak wood furnishings, brown leather sofas, and walnut armchairs, in warm, earthy tones, provide a welcoming and comfortable atmosphere. The design is completed by a lush tropical courtyard filled with coastal plants, offering a relaxed yet vibrant setting.
Inspired by Southeast Asia and crafted through an Indonesian lens, meimei is where seasonal produce meets charcoal grill, where vibrant spices and earthy aromas converge, and where each dish tells a story – a smoky, charred memory of the past, and a vivid expression of the present.
Infused with bold spices and aromatic herbs, Executive Chef Yudha Permana (known for his role at YUKI Bali) embodies the essence of Southeast Asian recipes handed down through generations, while offering a contemporary twist with vibrant, colourful presentations. As native Balinese, the entire team at meimei is dedicated to showcasing the best of Bali’s produce and talent. They champion organic and ethical farming, and biodynamic principles that focus on healthy, sustainable practices from soil to plate. The menu celebrates native Indonesian ingredients, from exotic island fruits to meats and freshly caught seafood, sourced as locally as possible.
Reinterpretation of traditional Balinese dishes include Pepes with mackerel and roe wrapped in banana leaves and grilled over charcoal for a smoky finish, a cherished family recipe from Chef Yudha honouring the essence of his nenek (grandma). Charcoal spit-roasted pork belly, accompanied by a rich base genep (Balinese spice blend) jus and fragrant lemongrass, is a take on the traditional Balinese Babi Guling (suckling pig); and Bubur Sumsum, the nostalgic Indonesian rice pudding, is ticking all the boxes for a perfect dessert – spiced rice and coconut panna cotta paired with rice ice-cream, caramelised palm sugar and a textural rice crunch.
Follow the spice route through Southeast Asia with a rustic Malaysian black pepper curry featuring tender chunks of smoked beef cheeks slow-cooked for 12 hours to perfection. This rich, spiced sauce boasts layers of depth, enhanced by twists of lemongrass, fresh coriander and lime. Fish Sauce Wings are a Vietnamese style deep fried chicken wings with caramel fish sauce. Thai Chinese comes through in the wood roasted duck with master stock, ginger, scallion and chilli crunch. There is also a Thai style line caught fish crudo with peanut nam jim sauce and tempura prawn.
Beverage Director and Co-Founder Windu Tenaya has crafted a drinks menu that brings together the vibrant flavours of tropical fruits, exotic spices, and local herbs to create refreshing, inventive cocktails, such as the Fermented Strawberry Highball with vanilla infused vodka and strawberry roll-up (made from leftover dehydrated kombucha); and the Watermelon chilli Margarita with kaffir lime salt rim for a fresh and citrusy twist. Each cocktail is designed to complement the smoky, charred flavours from the grill, adding a bright, playful element to the dining experience.
In addition to cocktails, meimei offers a curated selection of natural wines from small, independent producers across Australia and Europe. These wines, crafted with minimal intervention, focus on authenticity and express the unique character of each region, pairing beautifully with the rich, earthy tones of the menu.
Beverage Director and Co-Founder Windu Tenaya has crafted a drinks menu that brings together the vibrant flavours of tropical fruits, exotic spices, and local herbs to create refreshing, inventive cocktails, such as the Fermented Strawberry Highball with vanilla infused vodka and strawberry roll-up (made from leftover dehydrated kombucha); and the Watermelon chilli Margarita with kaffir lime salt rim for a fresh and citrusy twist. Each cocktail is designed to complement the smoky, charred flavours from the grill, adding a bright, playful element to the dining experience.
In addition to cocktails, meimei offers a curated selection of natural wines from small, independent producers across Australia and Europe. These wines, crafted with minimal intervention, focus on authenticity and express the unique character of each region, pairing beautifully with the rich, earthy tones of the menu.
Open: 5pm – 2am daily
Address: Jl. Pantai Batu Bolong No. 87
Canggu – Bali 80351
Instagram: @meimei.bali
Website: www.meimeibali.com