The Kelong Seafood Restaurant
Indra Maya Villa vicinity
Located on the Western Coast of Nirwana Gardens, The Kelong Seafood Restaurant is the only place to go where you can tuck into the richest and freshest seafood while enjoying the balmy sea breeze and a panoramic view of the South China Sea. Savour signature dishes such as Gong-Gong (sea snails), Black Pepper Crab, Salted Egg Honey Lobster and Stir Fried Butter Prawns prepared in a unique blend of Asian and local culinary styles. Built on stilts just above the sea, this establishment transforms into the perfect venue for couples and families alike, bearing an oasis of charm enjoyed with cool sea breeze drifting through the open dining area.
Reserve a table via WhatsApp at +62 811 691 8277 (between 8 am and 10 pm daily).
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MOUTHWATERING TREATS
November 2025
COCKTAILS & MOCKTAILS
October – December 2025
Authentic Oriental Tea
Discover the rich tradition of our Four Special Chinese Tea’s — each cup crafted to awaken your senses and soothe your spirit.
Embark on an epicurean adventure with our tasty Steamed Garlic Prawns.
Imagine a charming restaurant nestled on a private beach; where the gentle sound of waves breaking against the shore provides a soothing backdrop to your dining experience. As you step onto the outdoor patio, you're immediately captivated by the panoramic views of the azure ocean stretching out to the horizon. Your journey into the tastes of India begins with an authentic menu that showcases the rich tapestry of Indian flavours and spices conjured by our new Senior Chef from India, Chef Mohan.
Chef Mohan Bagiyal, our new Chef for Spice Restaurant, was born and raised in Dehradun, Uttarakhand, India. At the age of 22, he embarked on his gastronomic journey in the hotel industry, igniting his passion for the culinary arts. Mohan's upbringing in a family that cherished culinary delights became the cornerstone of his passion and love for the rich heritage of Indian cuisine. His expedition into the culinary world took him across various countries, including Singapore, South Africa, and Dubai, where he honed his skills and acquired diverse culinary influences.
Stay tuned for more updates!
