Watch as charcoal grilled amberjack comes together with sea urchin, toro-toro, seagrass, buah lamun, coconut extract, clengis, and fragrant daun rempah, finished with a Kintamani coffee berry sambal built from …
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Taking over Taman Kuliner for a special night edition, Fast Forward returns to Ubud Food Festival with farmers, researchers, and community leaders ready to share personal stories and urgent reflections …
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In the intimate, almost otherworldly glow of Api Jiwa, set within the grounds of the award-winning Capella Ubud, Arvie Delvo and Petty Pandean-Elliott come together for a four-hands, ten-course dinner. …
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Founded by Inua Ellams, The Rhythm And Poetry / Prose Party is a no-clutter, no-fuss night of live literature and moving music. The format is super simple: 10 writers share …
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The session is structured as a dynamic conversation between two complementary figures: one shaping the cultural blueprints and governmental policies of the city, and the other dissecting its flavours through …
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Joe Napol descends on Indus’ indigo-washed twilight dining room, bringing Samlor, Bangkok’s Michelin Guide Thailand–listed cult favourite, to Ubud. One of Thailand’s culinary mavericks, he takes the soul of Thai …
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From the shores of Sri Lanka to the open kitchen of Nari, Gini Outdoor Kitchen’s Shanil Dayawansa and Surith Adhihetty join forces with Nari chef Manuel Effendi for one of …
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Food doesn’t travel without changing. Bernard Chew and Indonesian chef Agus Hermawan get into what it really means to cook across borders, bringing Singaporean flavours to Bali and Indonesian cuisine …
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At Jingga, Bumi Kinar, set high above the valley, a dynamic mix of chefs and thinkers meets at the edge of tradition and change. Glenn Erari of Semaja cooks from …
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Friday night at the Music Stage brings music, poetry, and late-night rhythms together. The night opens with an intimate acoustic set by Pande Anggara, followed by R.A.P Party featuring award-winning …
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Hospitality is redefining itself. From India, Hussain Shahzad, and from Indonesia, Fernando Sindu and Jovan Koraag, navigate changing guest expectations through creativity, sustainability, and experience. Together, they explore how storytelling, …
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An immersive journey from garden to table with Chefs Victorien Bayet and Dwi Kurniawan Step into the world of French culinary artistry, beginning at our Permaculture Garden and concluding at …
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Some rituals deserve a better view. Perched above Ubud’s sacred valley, Indus slows the afternoon down and fills it well. Gareth Whitton of Melbourne’s Tarts Anon brings his cult-status tarts, …
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Join an advanced food photography workshop with food and product photographer Ade Ardhana, where your camera meets full creative control. Designed for photographers and content creators ready to move beyond …
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Ingredients carry history. Peruvian chef Abel Ortiz Alvarez of Chullschick Group in Hong Kong and Colombian chef Andrés Becerra of Santanera, Canggu’s favourite Latin American haunt, explore the surprising connections …
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From the forests of Kalimantan to the kitchens of Sumatra and the Lesser Sunda Islands, three sambals tell the story of Indonesia’s extraordinary culinary diversity. Puan Rimba, representing the Women …
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Biodynamic farming treats the land as a living system, not a resource to extract from. Moderated by Tjok Gde Kerthyasa, panelists Etha Widiyanto, Alex Edleson, and I Gusti Ngurah Prabu …
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Simple produce, extraordinary results. Kieran Morland, Chef Owner of Luma Bali, a restaurant known for its nature-driven cooking rooted in local and foraged ingredients, presents delicate fern tip malfatti paired …
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Two chefs, one continent, a thousand years of culinary history. At this Chef’s Table session, Abel Ortiz, founder of the Chullschick Group and the man who has been bringing Peru’s …
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When a forest disappears, it doesn’t just take the trees. It takes the flavors, the remedies, the recipes that never got written down. In this panel, Indonesian culinary conservationist Helianti …
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