This is your final reminder to get your tickets for our Special Events, Chef’s Table sessions, and Masterclasses locked in. Book right here, right now to avoid missing out, as Friday and Saturday sessions are running low, so secure yours before they’re gone.
Enter the olde-worlde Javanese-style dining room of DI SINI DI SANA by Rachman & Sons and surrender to the pleasures of the humble banana. In Bali, this is not just …
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Scent is memory. Flavour is place. At Oaken Lab — Ubud’s coolest scent den — three people who’ve built something worth talking about sit down to explore what sweetness, fragrance, …
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Kieran Morland of Luma Bali, Fernando Sindu of Salira, and Renatta Moeloek take over Samsara for one electrifying night, highlighting indigenous ingredients and bold culinary firepower. Three distinct voices converge …
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Hussain Shahzad of Mumbai’s award-winning Papa’s takes over Room4Dessert, bringing his Bombay magic to Ubud. With his signature blend of curiosity, high energy, and global experience, Hussain reimagines regional Indian …
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Malaysia’s most beloved celebrity Chef Wan takes his place at the pass to prepare his Nyonya Laksa live. Born from centuries of Peranakan tradition, where Chinese and Malay culinary worlds …
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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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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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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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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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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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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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Morning light, sharp herbs, and three of Thailand’s most compelling kitchen minds. At this Chef’s Table session, Prin Polsuk, the Michelin-starred force behind Bangkok’s Samrub Samrub Thai and a man who …
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The much-loved Long Table Lunch returns to Casa Luna’s jungle-view dining room with a fiery celebration of the flavours of Manado and the Minahasa highlands of North Sulawesi. Chef Jovan …
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Seventeen thousand islands. Hundreds of languages. And a kitchen that contains them all. Chef Agus, Executive Chef of Ron Gastrobar Indonesia, together with Helianti Hilman, Indonesia’s foremost champion of indigenous …
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It starts with ink. Ben Devlin, one of Australia’s leading chefs and a master of Gyotaku, presses fresh fish to paper. The oldest fisherman’s record. A ghost-print of something pulled …
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Get set for one of Ubud Food Festival’s boldest collaborations as Edoardo Pellicano, formerly of Michelin-starred MAOS, London, where he earned critical acclaim, joins forces with Yudha Permana, the visionary …
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Prin Polsuk of Samrub Samrub Thai joins Blake Thornley in the kitchen at Mozaic, bringing with him one of Bangkok’s most talked-about tables. An award-winning, high-profile force in Thailand’s new …
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In the candle-lit dining room of Uma Cucina, Ubud’s favourite Italian table, the evening begins slowly, then Maurizio Bombini of Mauri fame, Bali’s most beloved Italian chef, gets to work, …
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Hola todos! Step into the river-view dining room of Ubud’s iconic Four Seasons Sayan, where MoVida’s Frank Camorra, Melbourne’s king of Spanish cuisine, reunites with Colombian-born Andrés Becerra of Bali’s …
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Penang comes to Nusantara with story and spice as Johnson Wong of Gēn gathers guests around a long, generous table. This is cooking shaped by memory and migration, by trade …
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