meimei was born from a simple but uncommon conviction: that Southeast Asian food, at its finest, belongs at the centre of a serious dining experience — not as a supporting act to European cuisine, not as 'street food elevated', but as a fully realised culinary tradition with its own depth, technique, and complexity.

We cook over wood and charcoal. We ferment, we cure, we reduce. We draw from Balinese, Batak, Javanese, and Minangkabau traditions — and we do so with the discipline of a kitchen that treats every technique with respect. The result is food that tastes like it comes from somewhere specific, cooked by people who care exactly where it came from.

We are not a fusion restaurant. We do not blend for the sake of novelty. What you find on the plate at Meimei is the product of genuine study, genuine sourcing, and a kitchen culture that measures success by how precisely a dish expresses its origin.