Warung Mak Beng — Restaurant in Denpasar Selatan

Warung Mak Beng stands out as a haven for seafood enthusiasts, offering a delectable array of ocean-fresh flavors that paint a vivid picture of Indonesian coastal cuisine. The star of the show is undoubtedly the fish, which boasts an unparalleled freshness that speaks to the quality ingredients at play. The masterful blend of tender fish, fiery chili, and savory soy sauce creates a mesmerizing dance of flavors that's emblematic of authentic Indonesian taste.

A noteworthy aspect of the dining experience at Warung Mak Beng is the genuine warmth exuded by the staff and owner. Their attentive service and friendly demeanor add an extra layer of enjoyment to your visit, forging a connection that transcends mere dining. It's a testament to their commitment to delivering not just a meal, but a heartfelt experience.

However, amidst the excellence, one area that could use improvement is the efficiency of service. During my visit, I encountered a minor setback where I waited for around 15 minutes for a staff member to clean my table. While not a major issue, it did momentarily disrupt the otherwise seamless experience.

It's important to be aware that quality and authenticity often come with a price tag, and Warung Mak Beng's offerings are no exception. While some might find the prices relatively higher, the undeniable freshness and robust flavors more than justify the expense.

The culinary journey at Warung Mak Beng takes an exciting turn with their fish soup, a hidden treasure within their menu. Bursting with rich flavors, this soup complements the main dishes impeccably, enhancing the overall gastronomic adventure.

In conclusion, Warung Mak Beng remains a must-visit destination for seafood aficionados, offering a tantalizing exploration of Indonesian coastal cuisine. The standout fish dishes, coupled with sincere service and welcoming ambiance, create a memorable dining encounter. Although there's room for slight service enhancements, the overall experience remains delightful, promising a culinary expedition that lingers in...

This restaurant is said to be included in the Taste Atlas list. Warung Mak Beng ranks third out of 150 countries in the world. The first place on the list is Figlmuller in Vienna, Austria. Meanwhile, the second place is occupied by Katz's Delicatessen, located in New York City, United States.

Warung Mak Beng was founded by Ni Ketut Tjuki and her husband I Putu Gede Wirya (Nyoo Tik Gwan) in 1941. According to the official website of the Denpasar City Government, Warung Mak Beng is located at Jalan Hang Tuah No. 45 Sanur, Denpasar.

The restaurant is known for its sambal. This special sambal was created by Mak Beng's mother-in-law and has been a signature dish since the restaurant was established. The recipe for Mak Beng's fish sambal includes chili peppers, salt, shrimp paste, palm sugar, and cooking oil.

Warung Mak Beng offers signature dishes such as fish head soup and fried fish. The type of fish used depends on availability, such as mackerel, snapper, or tuna. These fish are caught by local fishermen in the Sanur area and other parts of Bali. Fresh mackerel or tuna, which has been cleaned, is cooked for approximately three hours until the meat becomes tender and soft. Lime juice and bay leaves help eliminate the fishy smell.

The deliciousness of the fried fish here lies in its crispy texture on the outside. However, the inside of the fish remains tender and not hard at all. The texture is firm without any fishy odor. Especially when paired with Mak Beng's signature shrimp paste chili sauce, it's addictive. Lastly, the fish soup that accompanies the meal at Mak Beng's Warung. The soup is cooked with traditional Balinese spices, giving it a flavor that is not fishy at all. It is mixed with belimbing wuluh and cucumber.

Even though I'm not a big fan of fish, I ended up loving this fried fish with the delicious shrimp paste chili sauce.

It's absolutely delicious! Definitely...

As a native Floridian who grew up fishing and with a background in F&B, I was less than optimistic before being taken to yet another restaurant for fish. I am used to consistently getting over done fish in Indonesia... When I learned they only have one fish and one set menu (set price = 55 000 IDR), and then saw that it was packed for lunch, my expectations rose. The skipjack tuna steak was perfectly grilled, to my delight. The sambal (chili hot sauce) was oily and overpowering for the tuna. The sambal would have been better accompanying some flavorless meat or on some less than fresh red meat than with the fresh tuna steak I had. However, in Bali, and pretty much everywhere in Indonesia, hot chili peppers and hot sauces are normal on or with almost all meat dishes, so I expected as much before I went there. Fortunately for me and my delicious tuna, it was on the side. The rice was not the most fragrant, but it was decent. The fish head soup was a bit salty, very flavorful, with a rich mix of Indonesian herbs and spices, while also having a sweet taste to it. It was tasty, but not my favorite. The beverage list was good, but why they add lemon to teh poci (vanilla tea) is beyond me. That was not a good combination. The menu only listed hot lemon tea, failing to mention the tea was a vanilla tea with added lemons. They have local traditional snacks for sale, and the one we got was a great accompaniment to our food. They are next to the cashier, so you should get what you want when you arrive instead of asking for something once you are seated. The wait staff was efficient, and they worked to get everyone on the wait list seated as quickly as possible, and there was a non-stop flow of people the entire time I was there. I recommend this place to any Westerner who may be hesitant to...