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Special Event: Into the Wild

Start: 28 Apr 2019 | 19:00 - 23:00
Category: Venue: Restaurant Locavore. Jl. Dewi Sita, Ubud (Google Maps)
Cost: IDR1,050,000 BUY TICKET

After the foragers and farmers have shared their finest, the Locavore team will be joined by four of Southeast Asia’s most provocative chefs. They’ll be presented with the ingredients foraged that morning, and each chef will create one snack and one dish. This is one culinary collaboration serious foodies should not miss.

Supported by Reflections by AQUA.

Price includes 7-course chefs’ menu with lots of bites in-between.

Featuring

Jordy Navarra – Toyo Eatery

After culinary school Jordy Navarra worked in kitchens in London and Hong Kong, but soon realized he had no foundational relationship with the food he worked with. He returned to …


Thitid Tassanakajohn (Chef Ton) – Le Du and Baan, Bangkok

Thitid Tassanakajohn’s mother’s and grandmother’s cooking inspired his culinary passion. Chef Ton pursued his dream at the Culinary Institute of America, and worked at Eleven Madison Park, The Modern, and …


Darren Teoh – Dewakan

At Dewakan, Darren Teoh creates modern Malaysian cuisine. His dishes are a reverential deep dive into the nuances of Malaysian cuisine and cultures, producing moments of reckoning that are as …


Jimmy Lim Tyan Yaw – JL Studio

For Singaporean Jimmy Lim, the astonishing agricultures, produce and people of Taiwan offered new perspectives on his cooking and imagination. After years of working in the fine dining industry, JL …


Eelke Plasmeijer – Locavore

Eelke Plasmeijer of Ubud’s Locavore, which focuses on the finest Indonesian produce and modern cooking techniques, has spent more than half his life in kitchens. He surrounds himself with the …


Felix Schoener – LocaLAB

A chef for over 24 years, including in several Michelin-starred restaurants, Felix Schoener has now dedicated his life to sustainable gastronomy and whole food nutrition. He is cooking his way …


Ray Adriansyah – Locavore

Born in Jakarta to Sumatran parents, Ray Adriansyah grew up with a deep interest in traditional and international cuisines. While studying at business school in New Zealand he decided to …