ORYn

Tom and Bina Philip, who run The Blue Door, opened ORYn in central Ubud in June 2026 around the idea of smoke, spice and spirits. Seventy-five seats surround an open-fire kitchen in a dark room of black stone, red neon and greenery behind glass.

Executive chef Danial Fitri Yap cooked in top Singapore kitchens and led the kitchen at CÉ LA VI. For the table, we'd pick kingfish ceviche dressed in green chilli and coconut, tiger prawns from the wood fire with a Mongolian sauce, and black cod with a roasted bone jus. Groups can add the 850 g Stone Axe rib. Happy hour is 5 to 7 PM daily.