A Gastronomic Twist on Pan Asian Cuisine

Chandi is committed to exclusively using Organically Grown Greens and Spices from Local Farmers.

Chandi takes great Pride and Joy in working with Ingredients that are mostly locally sourced, however, in order to satisfy our standards, we only serve imported Meats. All Soy Products, Tempe and Tofu are Made in Bali. Our Espresso Bar exclusively brews Organic Sumatra Mandailing Beans. Chandi Infuses its own Cocktails with a variety of Organic Fruits, Roots and Beans before serving up some of Bali's Wildest Cocktails.

menu

Events

CHANDI holds its MUSICOLOGY Party
on the First Saturday or Each Month.
11:30pm till 3:30am

CHANDI does rent out as a full Venue for Lunch only.
Private Guest Parties may only be held from 12 Noon and up till 5pm.
Private Lunch Parties and Special Lunch Events can be held in the Following Areas:
Main Dining Room, Garden, Terrace, Private Air Conditioned Room.
Set Menus are available upon request only.
Please see our menus before contacting us with a Set Menu Request.

RESERVATIONS TEL. +62 361 731 060

RESERVATIONS are taken by phone only, and up to 15 days in advance.
Tel. +62. 361. 731.060

CHANDI does not take Email Reservations.
info@chandibali.com welcomes inquiries.

GROUP DINNING

CHANDI can accommodate Groups of a maximum of 20 Guests for Dinner, and a Maximum of 60 Guests for Lunch.
CHANDI cannot accommodate Parties larger than 20 Guests for Dinner at this time. However, "CHANDI DI ATAS" our 2nd floor Rooftop Space is currently in the works, and will be able to cater to Private Events of up to 100 Guests by January 2011.

A LA CARTE or SET MENUS

Lunch or Dinner Parties may elect to be "A LA CARTE" or opt to have a Set Menu Designed for the Event.
>>Please let CHANDI know the general direction you would like to take with a Set Menu and we will design accordingly.
LUNCH SET Menus: Start at Rp. 240,000++ for a 3 Course Meal, Free Flow Evian and San Pellegrino, Fresh Juices, Soft Drinks. All alcoholic Beverages are A La Carte for Lunch
DINNER SET Menus: Start at Rp. 550,000++ for a 3 to 4 Course Meal, Free Flow Evian and San Pellegrino, Fresh Juices, Soft Drinks and 2 Alcoholic Drinks (Wine by the Glass or Cocktails) per person.

A 10% service charge will be added for parties of 15 or more.

Hours & Directions

Vallet Parking is Available Daily from 6pm till Midnight.

CHANDI RESTAURANT
FROM WORD OF MOUTH TO WORDS ON PAPER

A few Chandi restaurant regulars met with Chandi’s chef extraordinaire, Agung, to run this interview. It was his first interview in Bali (Agung had refused all interviews/listing offers until he believed his restaurant to be officially opened), so here we go...

After such a successful run with some of New York City’s most awarded and talked about restaurants, namely Nobu, Spice Market, Perry Street and Budhakan – why Bali??

Initially, I needed to re-experience first hand the foods, scents, and textures of Indonesia, before I could bring it my own twist. So, my wife and I flew from NYC to Jakarta, and made our way through Java, from warung to restaurant, from market to farmer, and then, we finally headed to Bali for a well deserved rest in Canggu, where we had the joy of falling pregnant, with who is now the full thrill of our lives: Nelson!! So we began considering Bali... for all its great attributes!!

Why did you choose Seminyak as a Location?

We fell in love with a space that had a great flow, lots of natural light, and a great kitchen layout!! and luckily it all fell into place rather fast!!

We created a partnership with the owner of the past restaurant, and were given green-light to re-conceptualize it into Chandi. My wife headed to Ubud in search of great carvers to partner on a design of what has become our main visual draw: an 8-meter hand-carved and backlit wall with an intricate eccentric motif, NYC meets Java and Bali. The space is wide and opens onto the street on side and a back garden on the other, and we are currently developing the rooftop. We have already had fun with large Wedding dinners, and Birthday Bashes and all kinds of special events. The clientele in Seminyak is a great mix of Glamour meets Health Nut!! And ultimately that is what Chandi’s Menu caters to. Chandi’s Kitchen now runs from Lunch to Dinner, Noon to Midnight, with the Bar open till 1:30am when busy. We are also developing a Chandi product line named “Javanaise” mostly involving Organic Spices, scents and accessories, that will all be available by Christmas 2008 in our Chandi boutique.

Tell us about about Chandi’s extensive menu and daily Specials?

Chandi’s menu presents a Gastronomic Twist on Indonesian Cuisine using Organic Spices and Greens, mostly sourced through Big Tree Farms of Ubud. The fish and shellfish are‘catch of the day’ of course and all red meats are from Australia and New Zealand. Tempe and Tofu are central to Indonesian Cuisine and offer endless possibilities, and outstanding health benefits, so they play their part, just as a three types of organically farmed rice, and wild nuts, grains and exotic fruits allow me to compose beautiful textures and plating. I have taken Indonesian classics such as, Sop Buntut (Oxtail), Beef Rendang, Sate, Banana leaves, and Tamarind, Pecel and... recomposed, with respect to traditional elements but freely altering the cooking process and plating. The Oxtail, and the Lamb Shank, the Crab, for instance go through a long process to reach their final “fall of the bone” quality. I am in constant development mode mostly with spices, and being Indonesian, I may have a bit of an advantage in sourcing great produce. Suppliers keep surprising me with better and better produce, while my Kitchen staff is growing into a truly amazing team, that I really hope will be able to come train our future New York city Kitchen Team!! Customers keep coming back and the word of mouth has truly been our launching vessel. It has all been a blessing!!