De Maison Bali Restaurant & Bar — Restaurant in Bali

我的母語為中文，為了把這間很棒的餐廳介紹給更多人，我請CHAT-GPT代為翻譯。

這是我和太太第二次來到峇里島旅行， 這次住在附近的飯店， 偶然發現了這間令人驚艷的餐廳。 沒想到這一餐， 成為我們整趟旅程最難忘的美食體驗。

餐廳氛圍溫馨又有格調，燈光柔和、氣氛佳， 一坐下就讓人覺得放鬆自在。 更巧的是，當天遇到了老闆本人——親切又熱情， 親自為我們介紹店裡的特色料理。

湯品：香氣四溢的開場

我們點了「松露蘑菇湯」與「冬陰海鮮湯」。 松露蘑菇湯濃郁得令人陶醉，帶有細緻的菇香與綿滑口感； 冬陰海鮮湯則湯色清透卻味道深邃， 酸辣平衡、鮮味十足， 讓人一口接一口停不下來。

主菜：烤肉的極致饗宴

我們點了「烤肉拼盤」與「碳烤羊小排」。 烤肉拼盤結合豬、牛、雞三種肉類， 每一種都烤得恰到好處。

豬肉沒有任何腥味，配上特製微酸醬汁更顯香氣； 牛肉外層微酥、內裡軟嫩多汁，熟度掌握完美； 雞肉則酥香中帶嫩滑，單吃或沾醬都各有風味。

而「碳烤羊小排」更是這裡的靈魂料理。 羊排先燉後烤， 肉質軟嫩到幾乎用叉子就能分離。 醬汁濃郁卻不厚重， 帶有淡淡的羊香而無腥味， 連我這平常不愛羊肉的人都完全愛上！

甜點：完美的句點

甜點我們選了「熔岩巧克力」與「灼燒香蕉冰淇淋」。 熔岩巧克力苦甜交織、濃而不膩，配上藍莓醬酸香恰到好處； 而灼燒香蕉冰淇淋更是視覺與味覺的雙重享受—— 上桌時服務員會當場點火，火光閃爍間， 香蕉焦糖化的香氣撲鼻，搭配香草冰淇淋入口，令人心滿意足。

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整體來說，這間餐廳不僅料理出色，更讓人感受到用心與溫度。 即使交通不算方便，我仍願意為這份美味專程驅車三十分鐘再訪。 如果你也正在找一間能讓旅途變得更美好的餐廳， 我真心推薦你一定要來試試。 這裡的每一道料理，都是值得細細回味的藝術品。

My native language is Chinese. To share this wonderful restaurant with more people, I asked ChatGPT to translate my review into English.

This was our second trip to Bali. Since we stayed at a nearby hotel this time, we happened to discover this amazing restaurant by chance. We didn’t expect that this meal would become one of the most unforgettable dining experiences of our entire trip.

The ambiance is warm yet refined—soft lighting, a pleasant atmosphere— and the moment you sit down, you feel completely at ease. Even better, we met the owner that day: genuinely kind and welcoming, who personally introduced the restaurant’s signature dishes.

Soups: A Fragrant Beginning

We ordered the Truffle Mushroom Soup and the Tom Yum Seafood Soup. The truffle mushroom soup was rich and irresistible, with delicate mushroom aromas and a creamy, velvety texture. The tom yum seafood soup looked clear yet tasted wonderfully deep— perfectly balanced between sour and spicy, full of freshness and umami— so good that we couldn’t stop sipping.

Mains: A Grilled Feast at Its Best

For the mains, we chose the Mixed Grill Platter and the Charcoal-Grilled Lamb Ribs. The platter combined pork, beef, and chicken, each grilled to perfection.

The pork was tender with no unpleasant odor, and the special tangy sauce lifted the aroma beautifully. The beef had a lightly crisp exterior with a juicy, tender center—perfectly cooked. The chicken was crisp on the outside and succulent within—excellent on its own or with the sauce.

The Charcoal-Grilled Lamb Ribs are the soul of this place. The lamb is first slow-braised and then grilled, making the meat so tender that you can pull it apart with just a fork. The sauce is rich without being heavy, carrying a gentle lamb note without any gaminess— even someone like me who rarely eats lamb completely fell in love with it!

Desserts: The Perfect Finale

For dessert, we had the Molten Chocolate Lava Cake and the Flambéed Banana with Ice Cream. The lava cake offered a beautiful balance of bittersweet richness without being cloying, perfectly complemented by the bright acidity of blueberry sauce. The flambéed banana was a treat for both the eyes and the palate— the staff pours a touch of liqueur and lights it at the table, and as the flames flicker, the caramelized banana releases an irresistible aroma. Paired with vanilla ice cream, every bite was deeply satisfying.

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Overall, this restaurant delivers not only excellent cooking, but also a genuine sense of care and warmth. Even if it’s not the most convenient to reach, I would gladly drive thirty minutes just to come back for this food. If you’re looking for a place to make your Bali trip even more memorable, I truly recommend giving it a try. Every dish here is a work of art—worth...

De Maison was on our to do list and we do not regret.

First, one should know that the new management is in place for 2 month, so please forget any old reviews.

Vincent brings years of experience from Malaysia and his chef is also bringing the Malaysian touch to the kitchen.

The location has plenty of Parking space, a spacious open dinning room with plenty of space, a relaxing atmosphere and great music background.

The crew is doing a great work, combining presence with intimacy ; Vincent is here to support and make you feel at home while the Chef is here to do what he knows best.

For dinner, we started with some Happy hour cocktails, a “Rujak” - just spicy as needed - and a “Tiki Tribe” - fresh to pleasure. The names are all appealing and trust we will next time try the “Pisang Goreng”…

We followed that with wonderful BBQ Stingray, cooked to perfection and full of Malaysian flavours.

Do not miss that address, you will enjoy!

We will be there again for Brunch (10:00-16:00), not for the western food, which we are sure would be wonderful, but for the Malaysian menu (Laksa, Nasi Lemak, Char kway teow and so much more).

See you...

I’ve known this restaurant for a while just from passing by, but last evening, we finally decided to stop in for dinner. We thought we’d try the rijsttafel for 2, priced at 250,000 Rupiah. But, surprise! The waiter informed us they only have a rijsttafel for 4 to 6 people at 450,000 Rupiah. Apparently, the two versions are exactly the same, but they can’t possibly halve the portions for just 2 people. I mean, really? We were baffled!

The place was practically empty—only one other table was occupied on a Saturday evening—so you’d think they’d be a bit more flexible. But nope, no dice. They just couldn’t sell it to us. So, we ended up ordering à la carte instead. The food and service were both great, no complaints there. But it’s a shame they couldn’t offer a better solution. Maybe next time, they’ll find a way to be a bit more, shall we say,...