The Art of Cooking with Fire

The Art of Cooking with Fire

In a quest to perfect bold flavours, the highly regarded Chef James Viles introduces Waatu at The Ungasan Clifftop Resort to thrill the palates of distinguished diners on the island.

Perched dramatically on Uluwatu’s cliffs, where the ocean seamlessly meets the sky, there’s a culinary treasure waiting to be unveiled. Welcome to Waatu at The Ungasan Clifftop Resort, the newest jewel in Bali’s vibrant dining scene.

Waatu, meaning stone, embodies the elemental forces that drive its culinary vision. Led by the acclaimed Australian Chef James Viles, this casual dining haven seeks out profound and unique flavours. It’s not merely a restaurant but a homage to the natural and cultural splendour that surrounds it. Set against the backdrop of Uluwatu’s majestic waves, Waatu exceeds traditional dining, presenting an immersive gastronomic journey.

At the heart of Waatu is fire, honouring the island’s primal spirit. Shunning modern conveniences like gas and electricity, Waatu relies solely on coals, imparting a deep, complex flavour to every dish. From the wood-fired oven to the meticulously chosen timber, each element of Waatu’s cooking process pays homage to nature’s bounty and the art of sustainable harvesting.

Waatu’s menu celebrates the diversity and richness of local ingredients from the Indonesian archipelago. Begin your culinary adventure with a blistered mortadella flatbread, fresh from the wood-fired oven. Explore an array of yakitori, affectionately known as things on sticks, and savour the hearty pork and scallop fried rice. With coals transforming even the most basic greens, each dish strikes the ideal balance between tradition and innovation.

Putu Wirawan, the host and brilliant mixologist behind Waatu, creates a whimsical cocktail menu that perfectly pairs with the food. The menu is a creative masterpiece, with offerings like the signature Baraa, a smoky drink that encapsulates the restaurant’s spirit. For a sophisticated twist on an Indonesian street favourite, indulge in Daluman, a refreshing blend of grass jelly and coconut milk, reimagined as a cocktail.

Executive Chef Andy Photiou’s presence further enhances Waatu’s already exceptional culinary experience. A long-time collaborator with James Viles, Chef Photiou brings a wealth of expertise and a deep familiarity with cooking over coals. His addition ensures that every visit to Waatu is a sensory delight from the moment you step in.

In a culinary scene where the newest technology is everywhere, Waatu is ready to take centre stage in Bali’s dining scene. With its unique blend of indigenous cooking methods and championing locally sourced ingredients, the restaurant promises a lasting memory that will linger after the last bite.


at The Ungasan Clifftop Resort

Jalan Pantai Selatan Gau, Ungasan

Bali 80361, Indonesia

T: (+62) 81138306286



IG: @waatu.bali