Celebrity chef Will Meyrick's flagship restaurant (the first in a culinary empire that includes Mama San), Sarong is sought after enough be be booked weeks in advance. This dress-up fine dining spot serves traditional Asian street dishes with authentic techniques brought from India, Sri Lanka, Vietnam, China, and beyond. Like Mama San, dishes here are sourced from Meyrick's travels across Asia, but they're customized and tweaked to refinement, resulting in modern Asian dishes bursting with flavors and contrasting textures—a culinary odyssey gone 5-star. Meyrick is Bali's poster boy for using local, organic produce sourced across the archipelago (his kitchens are around 90 percent local), from organic chickens, pigs, and produce collected from the house's highland farm to coffee beans and palm sugar purchased from sustainable farmers on the island. Notable dishes include the signature betel nut leaf-wrapped raw tuna with lemongrass and green tomato sambal and the slow-cooked Sri Lankan lamb curry with coconut milk. Desserts are (naturally) tropically inspired, such as mango ice cream and lemongrass panna cotta. Vegetarians are well-catered to as well. The impeccable bar staff whips up seriously good mixologist cocktails (and showmanship) at the refined long bar; Asian wonders like the Lychee Banshee and the Ming Dynasty are pre-dinner de rigueur. Sarong is one of Bali's few restaurants that evoke old-school Asian glam; elegant, semi-open interiors are designed drawing room-style and come bedecked with organza drapes, water features, and chandeliers. Dine inside, sinking into the plush armchairs and sofas scattered across the dining floor, or outside on the more informal garden terraces.