The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

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Arwana is a lively and transitional grill beachfront restaurant with a distinctly modern and inviting nautical ambiance. Arwana transitions during the day from a laidback boathouse to an exclusive, high-energy restaurant at night. An imaginative menu is presented with flair and engages the guest in a journey lasting the entire guest experience. At the forefront of our show kitchen are our Basque grills flaming up the best seafood and dry aged cuts of meat. Truly delivering an unexpected beachfront experience.


International, Steakhouse & Grill, Seafood, Indonesian


Al Fresco, Casual Dining, Dinner


Bar, Lounge, Signature Restaurant

Operating Hours

Daily, 11 AM – 11 PM


The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali
Kawasan Pariwisata Nusa Dua Lot N2, Nusa Dua 80363 Indonesia

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Lobster Thermidor

white wine cream sauce l gruyere & parmesan cheese | mushrooms | shallots | mustard | lemon

Grass-Fed New Zealand Lamb Chops

Thyme crusted, kumera rosti, green asparagus tips, baked cherry tomatoes, natural meat jus

Nasi Bali

chicken betutu | Balinese satay | grilled shrimps | sweet soy braised pork | Balinese grilled fish | steamed jasmine rice

Alexander Chong
Alexander Chong

Helming the culinary team of The Laguna, a Luxury Collection Resort & Spa is Malaysian-born Chef Alexander Chong, Director of Culinary, a humble and passionate chef who has worked in some prestigious hotels throughout Asia and won world-class awards.

At the age of eighteen, he would put on a chef jacket and dream about the place where he is right now. “Back then, I would proudly stand up and say, ‘I want to be a chef’, but it took 10 years for me to finally be trusted to lead a team as an executive chef”. During his 27 years of experience in the culinary industry, the kitchen became his sanctuary and second home. He enjoys every single moment in his chef jacket. “It is all about love, love makes it work” he noted.

With Asian contemporary in his heart, he explored and experienced new tastes, aromas, and techniques in several countries such as China, the Philippines, Vietnam, Singapore, and Malaysia. One of his simplest ways to create new recipes is to start exploring a new culture through its local ingredients. Outside working hours, he looks for good places to eat, drink, and explore the Balinese culture and cuisines.

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