SugarSand, the beachfront restaurant at Hotel Indigo Bali Seminyak Beach, has introduced a new culinary concept under recently appointed Chef de Cuisine Made Sutarga, better known as Chef Ega. The refreshed menu marks a new chapter for the restaurant, combining locally sourced seasonal ingredients with international cooking techniques while maintaining several of its signature Japanese-inspired dishes.
Described as a “borderless” menu, the new offering reflects Chef Ega’s approach to cooking, which draws from nearly two decades of experience in Singapore, Australia, and the United States. His culinary philosophy centres on flavour development through traditional preservation methods such as fermentation, pickling, and ageing, incorporating house-made garum, fermented verjuice, and artisanal pickles into a range of dishes.
“We wanted to create dishes that tell a story,” said Chef Ega. “It’s an experimental journey, but one that is approachable, honest, and respectful of nature.”
Rather than replacing SugarSand’s existing identity, the new menu expands it. The restaurant’s popular izakaya-inspired selections remain, joined by a wider range of dishes that blend Indonesian produce with contemporary global influences.
Among the new additions are Raw Fish with house-made garum, Lamb Gnocchi with handmade pasta and pumpkin gremolata, Bone Marrow and Brioche, Sri Lankan Grilled Fish Curry, Squid Ink Fettuccine, and Open Onsen’s Raviolo. For dessert, Negara Chocolate showcases Indonesian chocolate through a combination of aerated and nitro-inspired textures.
The menu also reflects an emphasis on sustainability by making use of preservation techniques that not only enhance flavour but also help maximise the use of local ingredients and reduce waste.
Located along Seminyak Beach, SugarSand has established itself as a casual beachfront dining destination that combines Japanese influences with contemporary international cuisine. Under Chef Ega’s leadership, the restaurant is broadening that identity through a menu that embraces multiple culinary traditions while remaining rooted in Bali’s seasonal produce and neighbourhood character.
The launch marks SugarSand’s latest culinary evolution, offering diners a menu that places equal emphasis on craftsmanship, sustainability, and the diverse flavours that emerge when regional ingredients meet global techniques.
SugarSand
Hotel Indigo Bali Seminyak Beach
Jl. Double Six, Seminyak, Kec. Kuta, Kabupaten Badung, Bali 80361
