Why We Cook With Zero Seed Oils at The Dog House Canggu

At The Dog House Canggu, we made a decision early on: no seed oils. Not in our kitchen, not in our sauces, not hidden in our dressings. Every dish that leaves our pass is cooked with coconut oil, olive oil, or butter. Full stop.

This is not a trend for us. It is a standard.

What Are Seed Oils and Why Do They Matter?

Seed oils, including soybean, canola, sunflower, safflower, corn, grapeseed, and rice bran oil, are among the most consumed cooking fats on the planet. They are cheap to produce and have a neutral flavour, which is exactly why commercial kitchens love them.

The problem is how they are made. Most seed oils go through heavy industrial processing: chemical extraction with hexane, high-heat deodorising, and bleaching. The result is a fat that is high in omega-6 fatty acids and prone to oxidation, especially when reheated, which is exactly what happens in a busy restaurant kitchen.

A growing body of research links excessive omega-6 consumption to chronic inflammation, which is associated with heart disease, metabolic dysfunction, and other long-term health issues. The modern Western diet already delivers omega-6 to omega-3 ratios far beyond what is considered healthy.

When you eat out in Bali, or anywhere, seed oils are almost impossible to avoid. They are in the wok, the fryer, the salad dressing, and the pastry. Most cafes do not disclose what they cook with, and most diners never think to ask.

We think that should change.

What We Use Instead

Our kitchen runs on three fats:

Coconut oil. Stable at high heat, abundant in Bali, and packed with medium-chain triglycerides. We use virgin, cold-pressed coconut oil for most of our cooking.

Extra-virgin olive oil. Rich in polyphenols and monounsaturated fats. We use it for dressings, finishing, and lower-heat cooking.

Butter. From grass-fed sources where possible. Used in select dishes where its flavour is irreplaceable.

These fats have been staples in traditional diets for centuries. They are minimally processed, heat-stable, and nutrient-dense. They also taste better.

What This Means for Your Meal

When you sit down at The Dog House, you do not need to ask what oil we use. The answer is always the same: no seed oils, ever.

Your scrambled eggs are cooked in coconut oil. Your salad dressing is made with olive oil. Your granola bowl is prepared without a single drop of canola. Even our sauces and marinades are built from scratch so we control every ingredient.

This matters because most people who try to avoid seed oils at home lose that control the moment they eat out. We wanted to build a place where that does not happen.

More Than a Menu Choice

Going seed-oil-free is not simple for a cafe. Coconut oil and olive oil cost significantly more than the industrial alternatives. Recipes need to be developed differently. Supply chains need to be managed more carefully.

We do it because we believe a cafe should nourish the people who walk through its door. If we would not cook with it at home, we will not cook with it for you.

This philosophy extends to the rest of our menu. We focus on whole, real ingredients: local produce, house-made components, and transparent sourcing. No artificial preservatives, no refined sugars.

The Bigger Picture in Canggu

Canggu has become one of the most health-conscious food destinations in Southeast Asia. Visitors and residents come here specifically seeking cleaner eating options. But "healthy-looking" menus can be misleading when the kitchen still relies on cheap seed oils behind the scenes.

We want to raise the bar. By being upfront about what we cook with, we hope to encourage more transparency across the local food scene. The more cafes that move away from seed oils, the better it is for everyone.

Come Taste the Difference

If you are in Canggu and care about what goes into your food, come visit us at Jl. Tanah Barak No.17A. Bring your dog, grab a table, and eat something that is genuinely good for you, inside and out.