Sambal is a stylish Indonesian bistro on the edge of Toronto's Greektown neighbourhood, bringing the flavours of Bali to Danforth Ave.

The restaurant's history began during the pandemic, when owners Maureen Usman and Jasson Wijaya started cooking to connect with their culture.

Realizing that authentic Indonesian food was an untapped market, the couple turned their hobby into an online catering business, which eventually expanded into a pop-up at Square One.

Though the team was offered a space in the mall's food court, they ultimately chose to decline the invitation, fearing that their concept would become diluted in a quick-service setting.

Not long thereafter, Maureen and Jasson began searching for a more suitable location, eventually stumbling upon a spot near Chester station. The restaurant's walls are forest green with tasteful brown accents. Wooden shelves are mounted above paintings of pastoral scenes. Maureen tells us that these paintings were imported from Bali, along with a number of other souvenirs.She went on to say that every part of the restaurant, from its decor to its menu, was designed to remind the establishment's customers of home.

"We don't do fusion," Maureen explains. "We try to keep things as authentic as possible."The Sambal Margarita ($16) is an Indonesian-inspired take on a spicy margarita.

Described on the menu as "fiery, tangy and refreshing", the cocktail consists of Tromba Blanco tequila, lime juice, Ferrand Dry curacao, and agave syrup, crowned with a spicy sambal rim.The Sirsak Sour ($16) is a pale yellow drink, composed of Ketel One vodka, lemon juice, soursop juice and egg white.

Though its flavour is broadly comparable to a traditional whiskey sour, the fruit juice helps to give the drink its own unique identity.The Srikandi Sunset ($12) is a sweet, creamy mocktail, made with pineapple juice, coconut cream, grenadine, lime and lychee juice. A maraschino cherry rests on the rim of the glass, along with a fresh lychee fruit.Sate Ayam ($18) is a popular Indonesian appetizer, consisting of flame-grilled chicken skewers in a savoury-sweet peanut sauce.The Sambal Flight ($12) pairs puffy prawn crackers with a selection of delicious sauces.

Sambal ijo is an intensely spicy sauce made with green chilis, while sambal kacang is a milder dip made from peanuts. Sambal terasi, a savoury red sauce made from shrimp paste, provides a middle ground for those who want a more balanced flavour.

Tahu Gejrot ($13) consists of crispy tofu cubes tossed in sweet and spicy tamarind vinaigrette. The cubes are then sprinkled with green onions and crushed peanuts, enhancing their crunchy texture.Sambal's Famous Beef Redang ($30) showcases a wide variety of Indonesian specialties.

Though the slow-braised Angus beef is obviously the star of the show, sides of jasmine rice, hard-boiled egg, prawn crackers and sambal ijo help to paint a broader picture of Southeast Asian cuisine.Iga Bakar ($42) is an enormous rack of grilled beef ribs, glazed with soy sauce. A wedge salad is served on the side, balancing out the meat with its refreshingly crisp flavour.The Gula Aren Panna Cotta ($9) is a soft, silky pudding, topped with gula aren caramel and toasted coconuts.The Es Teler Sundae ($11) is a sugary dessert, whose distinctive colour comes from a generous drizzle of pandan syrup. Shredded coconut and jackfruit are piled on top, adding to the sundae's already sweet flavour.
Sambal is located at 463 Danforth Avenue.