Canggu-based restaurants YUKI and Meimei will present two exclusive culinary and cocktail collaborations this June, spotlighting the intersection of Asian flavors, creative exchange, and Bali’s dynamic food scene. The limited-edition events bring together talents from Bangkok and Tokyo, reflecting the group’s commitment to regional identity, global hospitality, and curated guest experiences.
The first event, A Thai-Balinese Fire Feast, will take place on 5 and 6 June 2025 at Meimei, featuring Bangkok’s Charmkrung restaurant, known for its contemporary take on Southern Thai cuisine. Chef Jai Aruss Lerlerstkul, Charmkrung’s founder, will collaborate with Meimei’s Chef Yudha Permana for a charcoal-fired dinner highlighting shared culinary techniques and spice-forward traditions. The menu will pair Thai small plates with Meimei’s signature wood-grilled dishes rooted in Balinese heritage, accompanied by a curated selection of natural wines and regional cocktail pairings.
Later in the month, Tokyo’s Bellwood Bar, ranked #34 on Asia’s 50 Best Bars and #89 in the world, will visit Bali for a two-night bar takeover on 25 and 27 June 2025, hosted at YUKI and Meimei, respectively. Head bartender Atsushi Suzuki will lead both evenings with specially designed menus inspired by each venue’s concept.
The 25 June event at YUKI will feature an 8-course omakase dinner curated by Chef Ayaka Terai, designed to complement Bellwood’s refined cocktails. The omakase highlights Japanese seasonality and precision, served in two seatings starting at 6:00PM and 8:30PM.
The collaboration continues on 27 June at Meimei, where Suzuki will interpret Bellwood’s signature approach through a Southeast Asian lens, pairing bespoke drinks with Meimei’s bold, spice-forward dishes.
These back-to-back collaborations not only bring international names to Bali but also reinforce YUKI and Meimei’s shared vision for regional excellence. By inviting top chefs and mixologists to co-create in Canggu, the group continues to position its restaurants as platforms for culinary dialogue, local storytelling, and boundary-pushing hospitality.
