It’s dark, smoky and located just along the road, you can be assured that if comfort is your thing then you best be somewhere else. But if you have a keen tongue for Ribs and an alcoholic adventure, please take a seat. But for the rest of you who insist on not missing out, feel free to go to its younger sister called Nuri’s in Batu Belig, Seminyak. It might be much closer than the original Warung in Ubud, but in terms of taste, I’d prefer the former. So, what about this little eatery has got Anthony Bourdain raving about it?
Easily, the Smoky Pork Ribs $R90,000 is where I will start. Cooked to perfection, the meat fell off the bone effortlessly and I had no problems eating it. No overly chewy bits that agitates the pleasurable moment. Simply sublime. When it comes to the sauce, it was full of flavor. You have sweet, salty and need I even mention, the great smoky flavors of a traditional charcoal grill. For an unsuspecting eatery like this, simply outstanding if not for its already over-mentioned existence.
Sorry about the picture lol. It was dark as hell in the venue. Also, while the chicken is basted with the same sauce I strong suggest AGAINST the chicken. It was simply dry and tasteless on the inside.
The lady diligently flips the ribs on their smoky grill :)!
Last but not the least, I find their Lychee Martini $R110,000 worth mentioning. Putting their catchy performance at the new Nuri’s restaurant which involves the continuous chanting of “Shake! Shake! Shake! Shake!” aside, it was simply delicious. The initial bitterness of the alcohol was complemented by a strong lychee after taste in each sip. If not for my breath which was still burping of cognac and whiskey from the partying before, I would have been a happy drinker despite my continuous protest against drinking :)! If you ever happen to take a trip down to Ubud, definitely consider stopping by Naughty Nuri’s.
Oh and I realized I forgot to mention about having KFC earlier that morning!
This was called the KFC Bento and it was yums :)! Little popcorn chicken and rice topped with spicy sauce.
WenY
The Paddy Fields
After an hour’s drive to Ubud, I was famished. I have to admit, that I felt extremely tempted to start without a photo but I held back! Served crispy to the bone, it was a pleasant surprise to find out how delicious the humble duck can be. The duck was almost entirely edible except for the bones along the thigh and the wing. It was not hard to see why this dish is extremely popular. It was simple and the flesh was tasty despite having minimal seasoning. Its side of curried beans were no less a decent bite and it complemented the dish well. Then comes the next best part, the condiments of three spicy sauces. 
Topped with crispy Emping chips, fresh vegetables, sprouts, bean curd and tempeh, it was funny how refreshing something coated with peanut sauce can be. But if you eat each individually, you’d be thrown by the bitterness of the Emping chips or perhaps the blandness of the bean curd. Together, each element simply worked well with one another. 