The Art of Taste: Lessons from Japan and Thailand

Japanese and Thai cuisines share a common foundation: clarity, balance, and an unwavering sense of identity. In this panel discussion, Hiro Imamura, a Japanese chef with over 30 years of culinary experience, and Mint Jarukittikun, Co-founder of Samrub Samrub Thai and food enthusiast, reflect on what it truly means to master a food tradition. From the discipline of technique to the philosophy behind ingredient selection, they unpack how precision and consistency translate into international recognition. A conversation about craft, heritage, and the responsibility of keeping culinary identity alive in a rapidly changing world.

This session is supported by Kimpton Sontaya Bali Ubud.

Apa arti menjadi petani di masa sekarang? Tiga agripreneur dan akademisi Indonesia, Agung Wedha, Ni Luh Kartini, dan Yeni Aspini, membagikan pengalaman mereka menghadapi tantangan dunia pertanian saat ini, mulai dari perubahan cuaca dan kondisi lingkungan hingga harga pasar yang tidak stabil dan perubahan kebutuhan industri pangan. Dipandu oleh Ramadhani Yudha Prasetya, sesi ini membahas tekanan, pengorbanan, dan daya tahan para petani dalam menghadapi perubahan yang terus terjadi.

Sesi ini didukung oleh Kimpton Sontaya Bali Ubud.