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On Ubud’s busy Jalan Monkey Forest, new-in-the-hood ORYn, with its black exterior and neon signage, could be mistaken for a late-night bar. But think again. This is the latest eatery from hospo entrepreneurs Bina and Tom Philip (of neighboring The Blue Door) and the moody space featuring metallic finishes, backlit forest silhouettes, and trippy light fittings favors good food as much as it does excellent cocktails. Before the meal, snag a stool at the central bar for a burnt butter gin and coffee-wood kopi negroni or a malty Peruvian Milk made from toasted rice rum, mezcal, lime, and egg white.
Chef Danial Fitri Yap, recruited from <a href="https://destinasian.com/travel-guide/singapore" target="_blank" rel="noopener">Singapore</a>’s Cé La Vi, has run with the recent fetish for open-fire cooking, homing in on the intersection of smoke, spice, and spirits. His menu’s raw dishes cook even when the coals aren’t firing. Don’t miss mouth-size wasabi beef tartare served on seaweed crackers, and delicate kingfish ceviche marinated in chili and citrus and doused with coconut vinaigrette. Meatier fire-led dishes, like Sanchoku wagyu ribeye served with chimichurri sauce, size up against charred octopus with yellow pepper emulsion, and succulent spring chicken, wood-fired and served with a smoky coconut and chili drizzle.
Some dishes (the dumplings) are promising but not quite there. But where there’s smoke, there’s fire, and it looks like ORYn is just warming up. —Penny Watson
<a href="https://orynbali.com/?DestinAsian" target="_blank" rel="noopener">orynbali.com</a> 
+62 821 3846 186 
<a href="https://maps.app.goo.gl/zn5shJDBuFHnia1w9" target="_blank" rel="noopener">Jl. Monkey Forest, Ubud, Gianyar, Bali, Indonesia</a>

The Smoke and Hustle cocktail and a platter of steak at Oryn, a wood-fire restaurant in Ubud, Bali.

ORYn: Fire-Kissed Global Flavors