Minced meat mixed with spices and coconut milk, wrapped in banana leaf parcels and steamed.
5 top-rated spots found
Operating since 1963, this warung is the ultimate pilgrimage for those seeking the 'Base Gede' (Balinese spice paste) in its most potent, unadulterated form. Their Tum is hand-minced, giving it a rustic, chunky texture that mass-produced versions lack.
📍 Jl. Cok Rai Pudak, Peliatan, Ubud, Gianyar, Bali · View on Maps
While most Tum in Bali is meat-based, Be Pasih specializes in the delicate art of seafood Tum. Located in a lush garden setting away from the tourist trail, it offers a refined take on coastal Balinese flavors.
📍 Jl. Pemuda III No.24, Renon, Denpasar, Bali · View on Maps
Wardani is the gold standard for 'clean' Balinese food. Their Tum is famous for its smooth, almost pate-like consistency and consistent quality that has remained unchanged since 1980.
📍 Jl. Yudistira No.2, Dangin Puri Kauh, Denpasar, Bali · View on Maps
The experience of eating in a sprawling, traditional Balinese family compound is as much a draw as the food. Their Tum Ayam is exceptionally moist, benefiting from the steam of the banana leaf wrap.
📍 Jl. Raya Kedewatan No.18, Kedewatan, Ubud, Bali · View on Maps
Known primarily for their Ayam Betutu, the Tum served here is a masterclass in value. It carries the same rich, yellow-spice (Base Genep) profile as their main dish, making it incredibly savory.
📍 Jl. Gandapura No.10, Kesiman Kertalangu, Denpasar, Bali · View on Maps