A fragrant raw condiment made of sliced shallots, lemongrass, chilies, and lime juice.
5 top-rated spots found
Widely considered the 'Holy Grail' of Sambal Matah in Bali. The restaurant specializes in a specific texture contrast: ultra-crispy deep-fried pork pieces smothered in a raw, aromatic salsa that uses high-grade coconut oil and a heavy hand of torch ginger (kecombrang).
📍 Jl. Dewi Sri No.11, Legian, Kuta, Kabupaten Badung, Bali 80361 · View on Maps
This is the gold standard for value. For less than $2 USD, you get a complete Balinese meal where the Sambal Matah is made fresh in massive batches throughout the morning. It is sharper and more chili-forward than most, designed to wake up the palate.
📍 Jl. Gandapura No.10, Kesiman, Denpasar Timur, Kota Denpasar, Bali 80237 · View on Maps
Named after the dish itself, this spot offers a refined, 'cleaner' version of the salsa. The ingredients are meticulously sliced to a uniform paper-thinness, ensuring every bite has a perfect balance of lemongrass and lime leaf without being overly oily.
📍 Jl. Goutama No.5, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571 · View on Maps
While tourists flock to Mak Beng, many local connoisseurs prefer Be Sanur for its superior Sambal Matah. It is served with fried sea fish and a clear fish soup; the matah here is famous for its fragrance, achieved by using premium, cold-pressed coconut oil.
📍 Jl. Tantular No.99, Renon, Denpasar Selatan, Kota Denpasar, Bali 80234 · View on Maps
Ibu Oki is legendary for her 'pedas' (spicy) level. The Sambal Matah here is integrated into a complex plate of shredded chicken, sate lilit, and urap. It is the gold standard for how Sambal Matah should function as a component of a larger Nasi Campur.
📍 Jl. Celagi Basur No.3Y, Jimbaran, Kec. Kuta Sel., Kabupaten Badung, Bali 80361 · View on Maps