Jl. Monkey Forest, Ubud, Bali 80571
Tucked down Jalan Monkey Forest under a canopy of tropical dusk, Spice by Blake isn’t just a restaurant; it’s a smoky serenade to Indonesian comfort food, elevated by bold creativity and a dash of calm. Chef Blake Thornley, the culinary maestro behind Mozaic, brings his global finesse and Balinese heart to this modern hideaway, delivering dishes that taste deeply familiar yet entirely new.
Forget your usual babi guling routine. Here, the 300g BBQ Baby Back Pork Ribs take centre stage, and for good reason. Slow‑cooked, spice‑rubbed, and kissed by open flame, these pork ribs melt with tenderness, their edges crisped just right. Turmeric, garlic, lemongrass, coriander, torch ginger; they hum in harmony, never overshadowing each other.
Each plate is meticulously composed, pairing the ribs with coconut and long bean urab, bringing crunch, brightness, and a gentle nod to the island’s plant-based traditions. Add a spoonful of sambal matah for zing, and it’s a taste of balmy Bali comfort—done with precision and love.
Most babi guling joints are loud, frenetic, and fleeting. Spice by Blake opts for something different. The vibe is open, laid‑back, and thoughtfully refined. The décor channels modern Indonesian warmth, an approachable stage where the food takes all the spotlight.
Blake’s experience in top kitchens around the world shines through not in flash, but in the well-honed technique and disciplined simplicity of each dish.
The ribs may draw the crowds, but look deeper, and Ubud’s culinary traditions crackle with new light.
The Black Cod, Starfruit & Tomato Cooked in Banana Leaves with Pepes Spices is a standout, wrapped, steamed, and bursting with gentle heat and the mellow tang of tropical fruit. It’s soft, smoky, and unforgettable. Equally captivating is the Tempe & Eggplant, also cooked in banana leaves with pepes spices; a bold, plant-based dish that speaks to Spice’s commitment to flavour across every dietary choice.
And don’t miss the Wild Mushrooms, a textural triumph that showcases how earthiness and spice can sing together. In every dish, there’s fire – literal and figurative – blending tradition with modern mastery.
At the bar, innovation stirs as vividly as the dishes. Bili Wirawan, crowned Best Restaurant Mixologist 2024, crafts bespoke cocktails that are spice-forward, low-waste, and rooted in local flavour stories. Think snake fruit, jackfruit, and coconut. Each drink is a sip, a spice, a surprise. These cocktails don’t just accompany the food; they complete the experience.
This isn’t just for the Instagram-curious. It’s for anyone craving authentic flavour—smoke, spice, and craftsmanship. It’s for travellers seeking laid‑back authenticity with a side of artistry. For folks who love honest food, meticulously considered and full of heart.
Nibble the ribs, savour the black cod, share the mushrooms, sip the pandan‑spiked Negroni, and soak in conversation under Ubud’s warm glow. You’ll remember Spice by Blake not just as a meal, but as a moment.
Spice by Blake delivers an experience that balances bold flavours with understated elegance. Whether you’re enjoying the signature ribs with urab, the delicate cod wrapped in banana leaf, or the earthy mushrooms paired with fiery spice, each dish is rooted in local tradition but shaped by modern technique. Cocktails here are more than drinks; they’re statements, crafted with care and a hint of alchemy.
With its thoughtful take on street-food classics and its celebration of fire, flavour, and finesse, Spice by Blake flips the script on Ubud’s comfort food. It’s not showy, but it demands attention. A genuine, flavourful experience you’ll still taste in your mind long after you’ve left. There’s no other menu in Ubud (or Bali) quite like it.
BBQ Ubud doesn’t get better than this.
