Street Food to Try in Bali That Will Blow Your Taste Buds Away

When you start talking about street food to try in Bali, you’re not just talking about a couple of satay sticks and a sweet snack. Bali’s street food scene is like walking into a massive buffet where every stall is screaming “eat me!”—but with way better smells. I’ve lived here long enough to know that if you only eat in hotel restaurants, you’re missing half the point of visiting Bali. Street food here is part adventure, part cultural lesson, and part “I didn’t know I could eat that much in one night.”

Read also: Hiring a private chauffeur In Amlapura Bali 

Why Street Food in Bali Hits Different

Street food in Bali isn’t just cheap eats; it’s a full-on sensory experience. The smoky aroma of charcoal-grilled skewers, the sizzle of woks at midnight, the chatter of locals ordering by the dozen—it’s the heartbeat of everyday Balinese life.

And unlike some other tourist destinations, Bali’s street food doesn’t try too hard to “Westernize” everything for you. Sure, you’ll find avocado smoothies and banana pancakes in tourist-heavy areas, but wander down a side street in Denpasar or Gianyar, and you’ll see food that looks (and tastes) exactly like what locals have been eating for decades.

A big tip? Most of the best stuff isn’t on the main roads. Follow the smell of grilling meat or the sight of a small crowd sitting on plastic stools. That’s usually where the magic happens.

The Legendary Sate Lilit – Bali’s Signature Skewer

If you’re new to Bali, sate lilit is the first street food you should hunt down. Forget regular satay with peanut sauce—this is minced fish or chicken mixed with grated coconut, lemongrass, and a spice blend that’s been perfected for generations. The meat is wrapped around a lemongrass stick or bamboo skewer and grilled over coconut husks until it’s smoky and just a little crispy at the edges.

I had my first sate lilit at a night market in Gianyar. The vendor’s stall was nothing more than a small grill, a cooler full of marinated meat, and a smile that told me she knew her food was going to ruin me (in a good way). I ordered one skewer, ate it in about 10 seconds, and immediately went back for five more.

The trick? Eat it hot off the grill. The spices punch you first, then you get that coconut sweetness, and finally the smoky lemongrass aroma. You’ll want to wash it down with a cold Es Teh Manis (sweet iced tea), which conveniently most stalls will have.

Nasi Jinggo – The Midnight Lifesaver

If you’ve ever been out late in Bali—whether you’re coming from a beach club or just wandering around—you’ve probably seen little pyramid-shaped banana leaf packages on a street cart. That’s nasi jinggo, Bali’s most beloved grab-and-go meal.

For about 5,000–10,000 IDR (yep, less than a dollar), you get a small portion of rice topped with spicy sambal, shredded chicken, fried noodles, maybe a tempeh chunk or two, and sometimes a boiled egg. It’s not fancy, but it’s ridiculously satisfying, especially when eaten on a curb at midnight.

Locals often grab a few on their way home from work. I’ve done the same after a long day of guiding tourists—three little packets, a cold bottle of water, and I’m set. And because they’re wrapped in banana leaves, you can throw one in your bag without worrying about spills. Just be ready for the sambal; it’s not shy.

Babi Guling – Not Your Everyday Roast Pig

This one’s not exactly a “grab from a cart and walk” kind of food, but it’s still street food because many of the best babi guling (roast suckling pig) spots in Bali are simple roadside warungs with no-frills seating.

Babi guling is a big deal here, especially for ceremonies. The pig is stuffed with a spice paste made from turmeric, coriander, lemongrass, and garlic, then slow-roasted until the skin is so crispy you can hear it crack when they chop it.

The first time I had babi guling from a street stall, the owner handed me a plate with rice, slices of roast pork, crispy skin, blood sausage, lawar (a mix of chopped vegetables and coconut), and—of course—a healthy scoop of sambal matah. I sat under a tarp roof with rain pouring down around me, and honestly, it was one of those “this is why I live here” moments.

Martabak Manis – Dessert You’ll Need Two Hands For

Street food isn’t all about savory dishes. If you’ve got a sweet tooth, martabak manis (sometimes called terang bulan) is a must. Imagine a thick, pancake-like batter cooked on a hot griddle until fluffy on the inside but slightly crisp on the outside. Then it’s loaded—absolutely loaded—with toppings like chocolate sprinkles, crushed peanuts, condensed milk, or even cheese.

Some vendors are getting fancy these days with Nutella, matcha, or Oreo toppings, but I still swear by the classic chocolate-peanut-cheese combo. Sounds weird? Trust me, it works.

I once bought a martabak at a roadside stall near Sanur and couldn’t even finish half of it in one sitting. It’s rich, heavy, and probably not something you should eat right before bed—but you’ll want to anyway.

Pisang Goreng – The Humble Fried Banana

Bali does fried bananas like nowhere else. Pisang goreng is one of those snacks you think will be “just okay” until you take the first bite and realize you’ve underestimated it. The bananas are sliced, dipped in batter (sometimes with coconut milk), and deep-fried until golden brown.

Some stalls dust them with powdered sugar or drizzle them with palm sugar syrup. Others serve them plain, letting the natural sweetness of the banana do the talking.

One rainy afternoon in Ubud, I stopped at a tiny cart run by an older couple. They handed me a paper bag of pisang goreng so hot I could barely hold it. I ate them on the spot, standing under my umbrella, steam rising into the cool air. It’s a comfort food here, and it’s cheap enough you can buy a dozen without thinking twice.

Es Campur – Bali’s Cool Down Champion

The Bali sun can be brutal, and sometimes the only thing you want is something cold, sweet, and refreshing. Enter es campur, a mixed ice dessert that’s like a tropical party in a bowl.

Every vendor does it differently, but common ingredients include shaved ice, grass jelly, coconut strips, fermented cassava, jackfruit, sweetened condensed milk, and syrup. Some add avocado (yep, in dessert—it works).

My go-to es campur guy sets up near the beach in Sanur around 3 PM. Perfect timing for when the heat is at its worst. I’ll sit on a little stool, dig into that icy mix, and watch the world go by.

If you’re feeling adventurous, ask for extra cendol (green rice flour jelly) and more condensed milk. It’s not diet-friendly, but hey, you’re on vacation.

Tipat Cantok – Bali’s Peanutty Veggie Hit

For a vegetarian-friendly street food that’s still packed with flavor, tipat cantok is the move. It’s basically rice cakes (tipat), blanched vegetables, and a rich peanut sauce that’s thicker and more fragrant than your average gado-gado.

The peanut sauce here gets a boost from garlic, chili, and kaffir lime leaves. I stumbled on a small stand selling this near a temple in Gianyar during a local ceremony. Watching the vendor grind the sauce fresh in a stone mortar before pouring it over my plate was half the fun.
Mix everything thoroughly before taking your first bite so the sauce coats every piece.

Onde-Onde – The Chewy Little Bombs

These little green or golden balls might look simple, but onde-onde packs a sweet surprise. They’re made from glutinous rice flour, rolled in sesame seeds, and filled with sweet mung bean paste.

The texture is chewy, the filling is soft and sweet, and they’re best eaten warm. I’ve grabbed these from morning markets in Denpasar where vendors sell them by the dozen, usually alongside other traditional cakes like klepon (coconut-covered rice cakes with palm sugar filling).

You can pop one in your mouth and keep walking, but let’s be real—you’ll probably stop after the first bite just to savor it.

Lawar – The Spicy Salad with a Kick

If you’re serious about trying traditional Balinese flavors, lawar is one of those dishes you can’t skip. It’s technically a salad, but don’t picture lettuce and ranch dressing. Lawar is a mix of finely chopped vegetables, grated coconut, minced meat (often pork or chicken), and a spice blend that includes turmeric, galangal, and kaffir lime leaves.

Some versions include fresh blood mixed in for authenticity—this is totally safe when made fresh, but it’s not for everyone. The vegetarian versions skip the meat and blood but keep all the spice and coconut goodness.

I’ve had some of the best lawar served alongside babi guling at roadside stalls. The crunch of the vegetables with the fragrance of lime leaves makes it a dish that wakes up your taste buds instantly. Best eaten with a mound of warm rice and a bit of sambal matah on the side.

Bakso – Indonesia’s Beloved Meatball Soup

Bali’s street food scene wouldn’t be complete without bakso. This is Indonesia’s ultimate comfort food—a bowl of springy meatballs made from beef or chicken, served in a savory broth with noodles, tofu, and vegetables.

You’ll often hear the bakso cart before you see it—the vendor hits a wooden block with a spoon to announce they’ve arrived. That sound is like a dinner bell for the whole neighborhood.

I usually go for bakso urat (meatballs with tendon) because they’ve got more bite, but there’s also bakso telur (with a boiled egg inside) if you want something extra filling. A splash of sweet soy sauce, a squeeze of lime, and a little chili paste take it from good to “can I have another bowl?”

Jaje Bali – The Colorful World of Balinese Cakes

One thing I love about Bali is how much variety there is in jaje Bali—traditional Balinese cakes and sweets. You’ll find them at morning markets in neat little baskets or trays, each one more colorful than the last.

There’s jaje laklak, small green pancakes topped with grated coconut and palm sugar syrup; jaje uli, sticky rice cakes that are chewy and filling; and my personal favorite, klepon—green rice balls filled with liquid palm sugar that explodes in your mouth when you bite into them.

These aren’t just snacks; they’re often used in offerings, so you’ll see them everywhere during temple ceremonies. But they taste just as good eaten on a park bench with a cup of Bali coffee.

Why Street Food in Bali is a Must for Any Trip

If you only stick to restaurants in tourist areas, you’ll miss the true flavor of Bali. Street food here isn’t just about eating; it’s about connection. You get to chat with the vendor, watch your food being made right in front of you, and sometimes even share a table with strangers who quickly become friends.

It’s also one of the most affordable ways to eat in Bali. You can fill your belly for under 30,000 IDR ($2) and still have room for dessert. And since many vendors have been cooking the same dishes for decades, you’re tasting recipes that have been refined over generations.

So, grab a small wad of cash, leave the fancy clothes in your hotel, and hit the streets hungry. Just remember: in Bali, “one bite” often turns into “one more plate.”

Where to Find the Best Street Food in Bali

You’ll find street food everywhere, but some places are legendary:

• Gianyar Night Market – A true feast for the senses, with stalls selling everything from satay to fresh juices.
• Sanur Night Market (Pasar Sindhu) – Great for martabak, nasi jinggo, and fresh seafood grills.
• Badung Market in Denpasar – The morning market scene here is unbeatable for traditional snacks and breakfast items.
• Seminyak & Canggu Side Streets – Yes, they’re touristy, but tucked between cafés are local vendors worth trying.

If you’re really into food, join a local friend or hire a private driver who knows the less touristy spots. The best stalls often don’t have English menus, but that’s part of the charm.