Opened in June 2026, ORYn brings together an open-fire kitchen, bold flavours, and imaginative sips under three defining pillars: Smoke, Spice, and Spirits. Founded by hospitality entrepreneurs Tom and Bina Philip, the team behind The Blue Door, ORYn offers an upscale-casual setting in central Ubud that accomodates up to 75 guests.
At the helm is Head Chef Danial Fitri Yap, whose culinary background includes Michelin-starred kitchens in Singapore and a stint as Head Chef at CÉ LA VI atop Marina Bay Sands. At ORYn, his experience is channelled into what the restaurant describes as “raw refinement”, a cooking philosophy that pairs the natural character of quality ingredients with considered technique, with fire serving as the central tool.
ORYn’s menu is designed around sharing, moving freely across culinary traditions rather than being tied to one particular cuisine. Fresh seafood meets a cool yet lively heat with dishes like kingfish ceviche served with green chilli coconut vinaigrette, while the steak programme places premium, highly marbled cuts over the flames, culminating in the signature tomahawk. The open-fire approach is more pronounced in offerings of charred cabbage, tiger prawns, black cod and house-made pulled noodles.
The restaurant’s philosophy extends into the bar, where the drinks programme is another expression of Smoke, Spice and Spirits rather than just accompaniment to the food. The cocktail menu draws on gin, rum and agave, for their natural affinity with heat and smoke. Mirasol tinctures, falernum, torch ginger, palo santo, masoyi and coffee wood introduce aromatic and botanical layers to the drinks.
“Fire gives ingredients depth and character, while spice and acidity bring energy and balance. We focus on clarity of flavour — respecting the ingredient while pushing it just enough to make it memorable. The result is food that feels vibrant, expressive, and made to be shared,” said Chef Danial.
For Tom and Bina Philip, the concept is ultimately about more than culinary technique. “At ORYn, we are returning to the origins of flavour,” they explain, describing the restaurant as a meeting point between the raw beauty of the earth and the transformative power of the hearth.
“We’ve created a space where unrefined ingredients meet refined technique — an earthy, immersive experience where every dish feels pulled directly from the elements. Beyond the craft, ORYn is about the alchemy of the moment: the dim glow of the fire, the weight of a glass in hand, and the effortless transition from a dinner to a memory.”
ORYn
Jl. Monkey Forest, Ubud
+62 821-3846-186
hello@orynbali.com
orynbali.com
@orynbali
