About Us


Sate is known the world over as Indonesia’s national dish where these skewers of seasoned and grilled meat may be found on practically every corner of the country, part of a tradition dating back to the early 19th century and consisting of almost 40 variations.  As is fitting for such an important cultural heritage, Arang Sate Bar has taken this long established culinary concept from its roots in the streets and market stalls of Indonesia to a refined dining locale in the very center of Ubud.

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.

This is the latest undertaking of Indonesian restaurateur and chef Agung Nugroho (who has worked for noted New York restaurants Nobu, Spice Market, and Buddakan among others) and his wife Kirsten Weymar, who designed and decorated the restaurant’s classic brasserie-like interior.  The duo are already both responsible for their very successful Seminyak restaurant ventures, Chandi and Fat Gajah, and are now ready to illuminate Ubud on the diverse world of grilled sate.  As Chef Agung says, “Arang’s focus and identity revolves around the contrasts between traditional Indonesian sate and my own creations inspired by years of working with marinades, skewers, grills and sambals.  We are offering a gastronomic twist on traditional sate, which normally consists of smaller cuts of meat, by using larger cuts of different types of meat, fish, shellfish and vegetarian options, focusing on the merits of these particular ingredients along with variations on traditional sauces.  The idea behind these new dishes was to be able to single out some of Indonesia’s critical flavors and present them in a way that enhances the experience of that particular dish, whether it be tempe marinated in coconut milk and lemongrass or simply lamb with coarse salt served without any sauces.”

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).  While salad selections include a traditional Sundanese Raw Kredok Salad made from asparagus, jicama, kemangi, red onion, cucumber, and chili galangal peanut vinaigrette and a Roast Beets and Tempe Crunch with field greens, tofu, corn, radish, and lemongrass lime vinaigrette.

Arang’s extensive bar menu,is heavily inspired by traditional Indonesian concoctions that utilize fruits, herbs, roots and spices which contain age-old healing properties.  If seeking respite from a walking tour of central Ubud, Arang’s Sparkling Spritzers are the perfect order to cool off with.  These “mocktails” such as the Rhubarb Sparkle, the Spiced Sour Tamarind Fizz or Gold Alang Cooler consist of a refreshing combination of muddled fruit, roots and herbs and sparkling water.  While if seeking to imbibe, Arang’s selection of house-infused cocktails served by the glass or pitcher provide a number of exotic combinations to choose from including the Thick Blooded Maria (chili, wasabi-infused Jose Cuervo reposado tequila, watermelon, red bell pepper, tomato juice, lime juice, Worcestershire, Tabasco, celery salt, black pepper, kaffir lime, red radish and celery), Tamachillo Cai (Sagatiba pura cacha, tamarillos, strawberries, watermelon, lime and vanilla sugar) and Spiced Citrus Mojito (Bacardi Light rum, lime, kaffir lime, kemangi, mint, red and bird’s eye chili, demerara sugar, soda water).

The combination of Arang’s traditional and artisan sates and sauces, jamu inspired cocktails, and no-frills Dutch-era inspired interior décor form a complete vision that brings together and celebrates Indonesia’s cultural culinary heritage in Ubud, Bali’s perfectly suited cultural capital.