| Start: 29 May 2026 | 17:00 - 22:00 | |
| Category: Indonesian Feasts / Special Events / Special Ticketed Events | Venue: Jingga Restaurant at Bumi Kinar. Jl. Raya Goa Gajah, Kemenuh, Sukawati, Kemenuh, Kecamatan Ubud, Kabupaten Gianyar, Bali 80582 (Google Maps) |
| Cost: BOOKING CLOSED | |
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 memory, drawing on Chinese Bangka and Papuan heritage to shape dishes that are both personal and precise. Dick Derian brings bold East Javanese flavours, reworked with a contemporary edge, while Made Masak anchors the table in Balinese tradition. As the kitchen comes alive, the conversation deepens. Oliver Truesdale-Jutras brings a global perspective shaped by leading kitchens and regenerative thinking. Bram Hendrata, CEO of Ismaya Group, offers insight into building one of Indonesia’s most influential restaurant groups, while Edward Spiers moderates with a considered editorial lens. A welcome drink by Semaja opens the experience, alongside bold flavours and sharper questions in one of the festival’s most anticipated events.
Price includes a talk show session, accompanied by canapés by the chef and a welcome drink by Semaja Bar, followed by a dinner service featuring a six-course menu.
The price is subject to around 21% tax, along with a 4% Chope booking fee.
Di Jingga, Bumi Kinar, yang berada di atas lembah dengan pemandangan indah, para chef dan pembicara berkumpul dalam sebuah pertemuan yang mempertemukan tradisi dan pendekatan baru. Glenn Erari dari Semaja menghadirkan masakan yang terinspirasi dari ingatan dan akar budaya Chinese Bangka serta Papua, dengan sajian yang personal dan penuh karakter. Dick Derian membawa cita rasa khas Jawa Timur dengan sentuhan modern, sementara Made Masak menghadirkan masakan tradisional Bali di atas meja. Seiring dapur mulai sibuk, diskusi pun ikut berkembang. Oliver Truesdale-Jutras berbagi perspektif dari pengalamannya di berbagai dapur dunia serta pendekatan yang lebih berkelanjutan. Bram Hendrata, CEO Ismaya Group, membahas perjalanan membangun salah satu grup restoran besar di Indonesia, dengan Edward Spiers sebagai moderator. Rangkaian cocktail racikan mixologist Semaja turut melengkapi setiap hidangan. Nikmati rasa yang berani sekaligus obrolan yang menarik, dalam salah satu acara yang paling dinantikan di festival ini.
Harga termasuk sesi talk show, canapés dari chef, dan welcome drink dari Semaja Bar, dilanjutkan dengan makan malam dengan menu enam hidangan.
Harga ini dikenakan pajak sekitar 21%, serta biaya pemesanan Chope sebesar 4%.
Dick Derian is an Indonesian chef and restaurateur from Surabaya and the Head Chef of Potato Head Beach Club in Bali. After gaining professional experience in high-end kitchens across Bali, …
Dewa Ayu Made, known as Made Masak, is a Balinese nomadic chef who began her career with a deep passion for food forests, aiming to reconnect people with their food …
Oliver Truesdale-Jutras is the Director of Culinary at Potato Head and has spent over two decades working where food, place and ecology meet across North America, Australia, Europe and Southeast …
Glenn Erari is the Executive Chef at SEMAJA, whose culinary journey spans across Indonesia, from Kalimantan to Papua, where he has developed a deep appreciation for the nation’s spices and …
Edward Speirs is Head of Publishing for Phoenix Communications and serves as Managing Editor of NOW! Bali Magazine. He has steered the publication’s mission to share and uplift stories that …
Bram Hendrata is Founder and CEO of ISMAYA Group, Indonesia’s leading lifestyle company, credited with creating a new model for the country’s modern hospitality sector. Established in 2003 as a …
