One of the questions I often get asked is, "What is the main local dish in Bali, and do you recommend it?
The answer: Nasi Campur, and yes, it's great! Widely regarded as one of Bali's most representative local dishes, it looks deceptively simple until it arrives. A mound of rice surrounded by a little bit of everything: grilled meat or tempeh, vegetables, a boiled egg, peanuts, crackers, and usually a fiery sambal or two. “Campur” means mixed, and that’s exactly the point: one plate, many flavours, zero need to order five separate dishes.
In Bali it’s everyday food done properly. The rice is the base, but the sides do the heavy lifting: sate lilit, lawar, a bit of spicy chicken or pork, something fresh and crunchy, and that obligatory hit of chilli. It’s balanced, filling, and usually cheaper than you’d expect for how much you get. Order it once, and you’ll understand why locals eat it all the time.
You’ll find Nasi Campur all over Ubud. Warung Ning is close to the villa on Jalan Bisma. Many locals, including our own staff and I, go there. It's no-fuss and consistently excellent.
A quick note on the heat: Bali’s sambal is not for the shy. One guest once described it as “a polite warning that turns into a full conversation.” If you’re not used to chilli, start small and build up. Or do what one regular does: just go for it, keeping a Bintang close by. The Bintang doesn’t actually cool the burn, but it does improve morale while you wait for the feeling to pass.
I highly recommend Nasi Campur, as it gives you a proper taste of Balinese cooking without committing to one big dish. It’s also an easy way to discover what you like so you can order it again next time in a larger portion.
Just keep a cold Bintang within reach.
Enjoy