Pison in Ubud | Blown Away by This Viral Indonesian Spot

Before coming to Bali, I’d heard so much about Indonesian food being "mostly fried and heavy" that I mentally prepared to survive on instant noodles. That is, until I turned into this alley-hidden spot called Pison in Ubud. The second I bit into that first piece of crispy fried duck, I finally got why "viral spots don’t lie." Over three days, we ate everything from brunch to afternoon tea, nearly clearing the signature dishes off the menu. When we left Ubud, my suitcase held more than souvenirs—it held a lingering craving for that beef tongue rice. Our first blind order—dirty duck rice—immediately made us say, "We’re coming back tomorrow." Served as half a glistening duck, its skin was golden and crispy, cracking with a "crunch" when torn by hand; even the bones were (crisp) enough to chew. The best part? Tear it into pieces and dip in their secret spicy sauce. The heat hits fast and fierce, like little firecrackers on your tongue, making you sniffle—but you reach for another bite anyway. The spice has a hint of fruity sweetness, mixing with the duck’s aroma, growing more addictive by the bite. Locals said, "This is Ubud’s improved version"—less greasy than traditional recipes, with brighter layers. We ate while dabbing sweat off our foreheads, not wasting a scrap of meat on the bones. In the end, we mixed the leftover sauce into rice, so good we almost licked the plate. 🦑 Squid Ink Rice: A "Pleasant Surprise" Under Its "Dark Cuisine" Look The next day, we took a chance on squid ink rice. When it arrived, it looked like "dark cuisine": inky black rice coated in squid ink, sprinkled with bright green scallions and red bird’s eye chilies. Not exactly appetizing—until I forkfuled it into my mouth. The squid ink’s brininess mixed with the rice’s fragrance, no fishiness at all, just a hint of sea-freshness. The chili heat crept up slowly, tangling with the scallions’ sharpness—layers so rich it’s like a party in your mouth. I’d thought "Western-style dishes wouldn’t suit my Chinese stomach," but we fought over every bite, even sopping up the last drops with bread. My friend laughed, "If this were back home, I’d come three times a week!" 🥩 Beef Tongue Rice: A "Battle to Grab Bites"—Regret Not Trying It Earlier On day three, we switched to beef tongue rice—and were instantly hit by its aroma. Thick-sliced beef tongue lay over rice, edges slightly charred, center tender enough to see through, drizzled with amber sauce, served with a golden-fried egg and crisp cucumber strips. Scooping into the tongue, it was tender as pudding, coated in sauce. First came the meat’s richness, then the sauce’s subtle sweetness, mixing with the rice’s fragrance—no gaminess at all. The three of us instantly turned it into a battle to grab bites, chopsticks clinking, not even leaving the fried egg’s crust (). Then we realized, "We leave tomorrow"—immediately slapping our thighs in regret: Why didn’t we order this first? 🍲 Hidden Gems: Tom Yum with Rice & Black Truffle Fries—Ordered Until Close Tom Yum Goong: Unlike the usual sour-spicy Southeast Asian version, this leans sweet-spicy, with big shrimp and mushrooms floating in broth. Coconut flavor is light, letting tomato freshness shine. Soak rice in it, and every grain soaks up the soup—sweet, spicy, warm, so comforting even my soup-hating friend had two bowls. Black Truffle Fries: Our "daily fix" for two days! Thick fries, crispy outside, fluffy inside, dusted with heaps of black truffle shavings—aroma so strong you’ll inhale sharply. Even the crumbs on your fingers get licked clean. Pair with an ice-cold beer, and it’s the perfect Ubud afternoon. 🥑 Drinks & More: Affordable "Western Food" Happiness Avocado Latte: A hit with my friends, ordered three days straight. Thick as a milkshake, avocado’s creaminess mixed with milk—they say it uses locally ripened avocados, explaining that rich flavor. 🍦 Next-Door Bonus: Tukies Coconut Ice Cream—Two Nights in a Row Don’t leave after Pison! Next-door Tukies’ coconut ice cream is a "post-meal must": freshly scraped coconut meat blended into sorbet, topped with coconut flakes and mango cubes. Pure coconut aroma, sweet but not cloying—refreshing as an Ubud evening breeze. We came two nights straight to take it to go; even the owner remembered "three Chinese girls." #Bali #Ubud #UbudFood #UbudRestaurants #BaliGuide #ViralRestaurantReview #AffordableWesternFood