A Masterclass in Soulful Dining and Southeast Asian Hospitality with Meimei
Gimana empat orang sekawan ngeracik experience yang beyond the hype.
Di tengah ramainya dunia F&B di Bali—yang makin cepat, makin rame, dan kadang terlalu fokus ke aesthetic—hadir satu tempat yang kerasa beda. Meimei muncul dengan pendekatan yang lebih slow, lebih personal, dan dibangun sama empat orang yang emang punya visi panjang: Rai, Dewa, Windu, dan Chef Yudha. Di sini, kayu bakar ketemu memori, natural wine jadi medium buat ngobrol, dan semua elemen didesain biar nggak cuma enak dimakan, tapi juga berasa spesial.
Lewat interview ini, mereka cerita soal apa aja yang ngebentuk Meimei—dari resep keluarga yang di-remix, cara mereka pilih bahan, sampai filosofi hospitality yang rooted tapi tetap relevan. Mereka juga ngobrol soal travel, kolaborasi, dan kenapa vibe dan cerita kadang sama pentingnya dengan makanan itu sendiri. Meimei bukan cuma tempat makan baru—tapi ruang yang punya rasa.
Buat yang belum tau, siapa aja sih di balik Meimei? Dan masing-masing dari kalian bawa role apa?
Dewa: Saya Dewa, selaku Co-founder dan Managing Director; kemudian ada Rai, Co-founder dan Business Development Director; Windu, Co-founder dan Beverage Director; serta Chef Yudha Permana sebagai Executive Chef.
What was the original spark behind Meimei? Setelah YUKI, cerita apa sih yang kalian rasa belum sempat keluar?
Rai: The original spark for Meimei came from a desire to give our Indonesian team a platform to express themselves—creatively and emotionally—through food. We wanted to present Southeast Asian dining in a way that feels familiar and nostalgic, yet refined and thoughtful. Many dishes draw from flavors our team grew up with, reimagined for today. The name “Meimei,” a Chinese term of endearment for a younger sister, reflects its relationship to YUKI—more playful, expressive, and bold in its Southeast Asian identity.
Denny Novikar
Denny Novikar
Denny Novikar
Denny Novikar
Denny Novikar
Dewa: With Meimei, we wanted to offer more than just food and drinks—we aimed to create a full human experience where hospitality plays a key role. The menu explores Indonesia’s rich flavors, especially from Bali, interpreted through our lens. Charcoal grilling and natural wines are core to how we present that story.
Windu: From the beverage side, Meimei was a chance to refine our craft. After YUKI, we wanted to push boundaries—focusing on depth, balance, and expression. It also allowed us to dive deep into natural wine and build a pairing experience that complements the food and feels genuinely exciting.
Kalian literally beneran main api. Dari awal emang udah kebayang Meimei bakal full on wood & charcoal? Nggak takut repot?
Dewa: Ya, dari awal kita memang sudah kebayang kalau Meimei akan fokus ke teknik memasak yang tradisional dan konvensional. Kebanyakan menu kita dimasak pakai kayu bakar dan arang. Memang lebih ribet, tapi justru itu yang bikin rasa makanannya keluar secara natural, dan itu yang memang ingin kita tonjolkan di Meimei. Ini sudah jadi bagian dari identitas.
“We cook with fire and memory — that’s where the soul comes from.”
Menu di Meimei tuh kerasa banget rooted-nya — dari pepes resep nenek sampe pork belly yang dibakar ala Bali. Gimana cara kalian nge-remix resep keluarga biar relevan buat sekarang, tapi nge-keep soul-nya tetap ada?
Yudha: Resep tradisional Bali itu kaya akan rempah dan rasa yang bold. Tantangannya adalah bagaimana kita mengombinasikannya dengan teknik modern tanpa kehilangan jiwanya. Jadi, kita balance spiciness-nya dan sesuaikan dengan kualitas produk yang ingin kita tonjolkan—biar tetap relevan tapi soulful.
Dewa: Proses research-nya cukup panjang, terutama untuk resep-resep lama yang saya ingat dari pengalaman masa kecil. Saya masih bisa ingat jelas rasa masakan keluarga yang bold, punchy, tapi tetap terasa smooth dan warm. Di Meimei, kita coba menjaga soul itu, tapi dengan pendekatan yang lebih relevan untuk sekarang. Kita gabungkan dengan teknik modern atau western—misalnya dalam pengolahan pepes, kami ingin menyajikan resep lama dengan rasa yang tetap otentik, tapi dengan tampilan dan tekstur yang lebih refined.
Denny Novikar
Denny Novikar
Denny Novikar
Buat sourcing bahan juga keliatan niat banget. What’s the filter — is it about taste, sustainability, atau lebih ke connection dan feeling?
Yudha: Pemilihan bahan di Meimei selaras dengan soul dan rasa yang ingin kami hadirkan. It’s not just about taste — ini juga tentang koneksi, cerita di balik setiap bahan, dan emosi yang muncul saat kami memasak. There’s a lot of intuition involved in the process too.
Dewa: Buat kami, delivering a wholesome experience dimulai dari cara kita memilih bahan baku. Semua ingredients dipilih secara mindful — nggak cuma soal rasa, tapi juga soal hubungan yang kami bangun dengan para supplier, dari petani sampai pemancing di area Sanur dan Serangan. That connection really helps us maintain quality, tapi di saat yang sama juga jadi bagian dari tanggung jawab kami untuk masa depan. It’s about respecting what we use, and the people behind it.
Denny Novikar
Denny Novikar
Denny Novikar
Denny Novikar
Denny Novikar
Dari Charmkrung sampe creative dinner collab, kalian udah sering banget buka ruang buat kolaborasi. Why is that such a big part of Meimei?
Rai: Collaboration is part of Meimei’s DNA. We see it as an opportunity to grow—not just creatively, but also as a team. When we bring in chefs or mixologists like Jai Arus or Ross Magnaye, it’s a chance to exchange ideas, techniques, and culture. It energizes our staff and keeps things dynamic. These experiences are more than just events—they’re lessons and inspirations that stay with the team long after the dinner’s over.
Dewa: Buat Meimei, kolaborasi itu bukan cuma bagian dari brand positioning, tapi juga cara kami berbagi pengalaman lintas budaya bareng para chefs, creators, & bartenders yang kami undang. Setiap collab jadi ruang untuk membuka diri dan tukar ide — kita belajar dari mereka, dan mereka juga bisa merasakan apa itu Meimei, Bali – Indonesia. Selain itu, kita juga aktif engage dengan creative communities sebagai cara untuk showcase the Meimei experience beyond just food. It’s about building something bigger than the restaurant itself.
“Hospitality isn’t something you design — it’s something you feel.”
Windu: Not just for cross-branding, but also for sharing knowledge and connecting with a wider audience. It’s a way for us to grow, learn from others, and keep the experience fresh and dynamic for everyone involved.
Kalau Meimei bisa collab sama siapa aja — bebas, chef, artist, designer — siapa yang kalian pengen banget ajak main bareng?
Yudha: David Chang would be amazing. David Thompson too. And of course, Chef William Wongso. Collaborating with these three would be both powerful and meaningful.
Dewa: Chef David Thompson, the boys from Smoking Goat, Kiln London, dan Bonobo DJ set adalah salah satu list saya untuk bisa collab dengan Meimei.
Windu: Toshiya Kawasaki dari Studio Mule/Mule Music, Jepang — seorang DJ dan wine lover.
Cocktail-nya wild sih — ada fermentasi, ada spice, kadang funky. What kind of mood were kalian aiming for when building the drink list?
Dewa: Tropical ingredients jadi root dari flavor profile-nya cocktail Meimei. Kita juga pakai teknik fermentasi untuk menambah karakter yang surprising dan sparkling, supaya bisa nge-compliment makanan di menu kita.
Windu: I want our beverages to always feel approachable whilst sparking a sense of curiosity with every sip. One of my favourites on the menu is the Nutty Sesame, which takes our customers on a fun flavour journey—with a taste of umami sesame followed by nutty notes from peanut butter. I love seeing our guests enjoy this one and start conversations around the table as they discuss the interesting flavours.
Denny Novikar
Denny Novikar
Denny Novikar
Gimana kalian liat dinamika antara food dan drinks? Lebih suka yang harmonis atau sengaja dibikin kontras biar ada spark?
Dewa: Buat kami, food & drinks adalah bagian dari satu journey yang dialami para tamu. Kadang kita pengen sesuatu yang harmonis dan menyatu, tapi di lain waktu, spark justru datang dari kombinasi yang kontras dan unexpected. Di Meimei, kita sediakan keduanya — mulai dari yang smooth sampai yang funky, tergantung mood dan vibe yang ingin kita evoke dari pengalaman tamu.
Windu: A balanced drink is always the foundation. Sometimes this will create harmony with the food, sometimes it will create contrast. Both are interesting for me.
“We don’t just want people to eat well — we want them to feel special.”
It’s not easy to make a place feel open tapi tetap intimate. Pas desain Meimei, prinsip apa sih yang kalian pegang biar flow-nya dapet — dari lighting, sound, sampe vibe?
Dewa: Di Meimei, kita pengen makan malam feels-nya dapet, tapi tetap ada party vibes yang hidup. Kita mainin elemen-elemen kayak lighting yang moody, material yang warm, dan earthy color yang kasih rasa intimate tapi tetap ada energy dari cocktail bar yang jadi titik pertemuan antar tamu.
The kitchen is a big part of the experience. It’s open and right at the center, jadi ada rasa excitement dan koneksi langsung ke proses masaknya. Semua elemen ini kita design biar flow-nya natural—dari awal masuk sampai akhirnya stay for another round of drinks.
Denny Novikar
Denny Novikar
Cara Meimei ngehost orang tuh beda. Kerasa warm, tapi nggak try hard. Buat kalian, what does hospitality mean beyond just service?
Dewa: For us, hospitality is empathy — about making people (team/guests/partners) feel heard, feel seen, and feel valued. It goes beyond just serving food and drinks. It’s about creating emotional experiences and embodying them daily. Hospitality has been at the core of everything we do.
Dan gimana caranya kalian bawa value Southeast Asian hosting — yang humble tapi thoughtful — ke dalam experience-nya Meimei?
Dewa: Kita banyak terinspirasi dari nilai-nilai luhur Indonesia yang humble, warm, dan friendly. Buat kami, hospitality itu bukan sesuatu yang scripted. Setiap gesture kecil—dari cara kita jelasin menu sampai cara bartender ngobrol di bar—itu semua bagian dari customer journey yang dirancang supaya terasa natural. We don’t just want people to eat well, we want them to feel special.
What’s inspiring you lately — whether it’s design, music, travel, or something totally outside food?
Rai: Travel has been a major source of inspiration lately, especially my time in Japan. The hospitality there—down to the smallest neighborhood spots—is unmatched. The precision, warmth, and quiet excellence really made me rethink how we approach both front-of-house and back-of-house at Meimei. Even the most casual experiences there can leave a lasting impact.
Dewa: I was deeply moved by Wonderfruit Festival in Thailand—it brought together art, nature, people, and music in a way that felt holistic and soulful. Then earlier this year, Raja Ampat left another deep impression. The warmth and sincerity of the people reminded me that real hospitality isn’t something you design; it’s something you feel. That energy continues to guide how we think at Meimei.
Windu: I’ve been lucky to explore different parts of the world over the past few years, and travel continues to shape my perspective. From Bangkok’s vibrant street food scene to polished dining in Paris, Tokyo, and Sydney, to remote vineyards in Sicily—each place opens my eyes and pushes me to ask more questions, taste more thoughtfully, and refine the way we approach beverages at Meimei.
Yudha: Right now, the most inspiring figures for me are Rai, Dewa, and Windu—the co-founders of Meimei. They’re young, local Balinese talents with strong vision and relentless energy. Working with them every day reminds me that true leadership comes from passion and humility. It’s rare, and I feel lucky to witness it up close.
Kalau Meimei bisa dijadiin orang, dia kayak siapa? Gayanya gimana? Lagi baca apa, dengerin siapa, nongkrongnya di mana?
Rai: If Meimei were a person, she’d be effortlessly cool without trying too hard. She’s got disco, funk, and house music in her headphones — always chasing golden hour. You’d find her watching the sunset in Uluwatu, posted up at a cozy wine bar in Tokyo, or tucked into a listening bar in Hong Kong, sipping something natural. She’s curious and culturally fluent.
