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Sangsaka is located in sophisticated Seminyak, south Bali, near its famed beaches. A casual, modern Indonesian cuisine restaurant. Chef Kieran Morland uses a wide range of woods and charcoal to create unique dishes that showcase the distinct regional flavours of the archipelago that forms Indonesia. The menu offers creative interpretations on traditional Indonesian dishes, and changes weekly based on the produce and ingredients available in the market. Diners can select a range of 'Small Plates' as appetizers and 'Large Plates' for mains. Try the 'Tasting Menu' with nine dishes if you like surprises! Dining tables are laid out adjacent to a well-stocked bar to enjoy a superb assortment of drinks and cocktails.

The Chef and the Brigade

“I was born in Melbourne, Australia and have been cooking in many top kitchens around the world for the last 16 years in cities such as New York, London, and Melbourne. In 2013, with the help of business partners Jasper Manifold and Melissa McCabe, we opened Merah Putih restaurant, and in 2017, the more intimate Sangsaka - a boutique Indonesian restaurant that focuses on the combination of traditional spices from around the archipelago with the use of charcoal cooking. I like coming up with new dishes or flavour combinations and then implementing them at the restaurant. And I love to work out how to transform classic Indonesian dishes into something surprising.”

“A small 40-seat creative dining venue in Kerobokan, sourcing the best quality local ingredients. Chef Kieran uses a wide range of traditional spices combined with charcoal cooking from variety of woods such as coffee, clove, rambutan and coconut husks.”
Kim, the discoverer.


Sangsaka Restaurant is a sophisticated, yet intimate dining spot with an open kitchen and softly-lit interiors. The small seating capacity creates a welcoming atmosphere, one that is unpretentious yet cosy and elegant, doubled with a friendly and attentive service.


Sangsaka serves imaginative culinary creations using the best seasonal and locally sourced ingredients from across the archipelago. Chef Keiran revisits traditional recipes and makes use of more unusual Indonesian ingredients such as jukut undis (local lentil), nasi jagung (kind of ground corn), kenari (local almond), andaliman (local szechuan), kemangi (local basil) torch ginger, belimbing, taro, fern tips, curry leaves, kencur, jangu, and cassava. The same creative approach is used to make the range of interesting cocktails found on the menu at Sangsaka’s in-house bar.

Facilities and Highlights

Sangsaka highlight
  • WifiWifi
    Air ConditioningAir Conditioning
    Indoor DiningIndoor Dining
    Locally Sourced ProduceLocally Sourced Produce
    Creative CuisineCreative Cuisine

Useful Information

Opening time:
Monday - Sunday 6.00pm – 12.00am

Closing period:
Open everyday

Annual closing:

Time zone: (GMT+08:00) Singapore
Currency accepted: IDR
Credit cards accepted: Visa, Mastercard
Electricity voltage: 220V
Electricity plug type:
Jalan Pangkung Sari 100X Kerobokan, Bali 80361


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