I was paying attention, @Googs.
Toronto new restaurants organization
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Soft opening at the moment. Nice place. Good food.
Grand opening this Aug 17 coinciding with the Indonesian Independence day. About their hours after that, I was told it’ll be every day from 11am to 10pm …
Do try all their different sambal if you don’t mind the heat. 
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Dang girl, that was like… 3 years ago.
And yes, an Indonesian restaurant run by people who at least understand the food? Well you better bet Sambal is on my radar. This is a far more important opening than any King West, tasting menu, overpriced sandwich shop, polish your ego Mister steak house any day. Long live the real restaurant.
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Overpriced sandwiches have their place in my heart!
I will be revisiting an overpriced wine bar tonight, with another HungryOnion. LOL.
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While @Phoenikia loves overpriced sandwiches and overpriced wine bars … I do have a heart for tasting menus.
Hahahaha. LOL. 
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Hahaha
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We need more Indonesian food in the GTA. Not sure if anyone here remember The Indonesian Restaurant at Yonge and Bloor. It was a regular hangout with some colleagues. Not sure how authentic it was but we loved having Asian food other than Chinese or Japanese. This would have been early 90s.
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Yes, sure… but the independent artist will always steal my love.
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I know. I love independent, smaller production, off the beaten path too … LOL
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We tried Sambal tonight. Cocktails were fun. Food is vibrantly flavoured, with multiple layers of spice and tang.
We tried three cocktails:
Sirsak Sour (vodka, lemon, soursop juice, egg white) was perhaps the best, with lots of soursop flavour coming through.
Sambal Margarita (tequila, lime, Ferrand Dry Curaçao, agave syrup, sambal) was quite enjoyable, with a decent amount of kick.
Bali Sangria (white wine, elderflower, lychee juice, coconut water, limoncello, VSOP, Curaçao, blueberries, lychee, grape) was pleasant, but less distinctive.
Taking cakumadesu’s advice, we started with the Sambal Flight: sambal terasi (chili and shrimp paste), sambal ijo (green chili and herbs), and sambal kacang (peanut sauce), served with prawn crackers. All were tasty, with the first two having a pleasant amount of heat.
We also had Sate Ayam: grilled moist chicken skewers, covered in fried garlic chips,
served with more peanut sauce and some sweet pickled vegetables.
Our first main was Bakmi Ayam: hand-pulled noodles with braised chicken and yu choy, topped with pangsit goreng (fried wonton wrappers), and served with a bowl of broth and some not-so-fiery sambal. The chewy texture of of the noodles was especially great.
Also no slouch was the Beef Rendang: braised AAA angus beef in dried curry, served with jasmine rice, peanuts, dried anchovies, balado egg, kerupuk, and sambal ijo. The beef had softened gelatinous tendon and rich spicing.
For dessert, we had the lovely Gula Aren Panna Cotta, which was flavoured with coconut cream, pandan, and topped with palm sugar caramel and toasted coconut.
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