BALI, ULTIMOPARADISO.COM – Now in its 10th year, Ubud Food Festival, with Heritage as its theme, will return from 30 May to 1 June 2025 at Taman Kuliner, welcoming foodies with an overflowing program—from talented young chefs elevating Indonesian cuisine, to beloved culinary heroes celebrating the classics in style, and Michelin-star awardees.
With a mission to bring Indonesian food and culture to the world, the Festival once again welcomes food lovers to explore the richness of regional cuisine through cooking demos, food talks, live performances, dining pop-ups, workshops, and immersive food tours to the island’s hidden gem, Ubud—shining a spotlight on Bali and the region’s culinary scene.
From the fabled Banda Sea to Bali’s heartland, a rare taste of Maluku’s spice-laden cuisine will take center stage at a lavish Long Table Lunch at Casa Luna with beloved Banda Neira host Abba and home cook Mama Dila Banda, who will serve up soulful island dishes infused with nutmeg, kenari, and centuries of culinary heritage.
At Bumi Kinar Ubud, a collaboration brings the spirit of Bandung to the heart of Ubud in a one-night-only tribute to culture, place, and creativity. Chef Rama of Jingga Restaurant, Joongla Indonesia, and internationally acclaimed Chef Agus Hermawan of Ron Gastrobar in Amsterdam will come together for an unforgettable Sundanese six-hands dinner.
Meanwhile, at Kubu Restaurant, a celebration of cross-cultural creativity awaits with a one-night-only four-hands dinner that unites Chef-patron Kim Hock Su of the one-Michelin-starred Au Jardin and Chef Eka Sunarya from Kubu. Blending French-inspired finesse with the bold essence of Indonesian cuisine, this collaboration promises a refined dining experience where technique, tradition, and innovation converge on the plate.
Plataran Ubud Hotel & Spa hosts an epic six-hands, family-style lunch led by Chef Ragil of Nusa Gastronomy, alongside Thedy Ferly of Masa Masa, in a heartfelt tribute to Indonesia’s beloved staple foods—from tubers and corn to sorghum and sago. Celebrating the diverse culinary heritage of the archipelago and Peranakan influences, this intimate gathering invites guests to connect through chef-crafted plates, stories, and the shared joy of food.
Susan Jung, Hong Kong’s renowned food critic and bestselling author, brings her passion for home cooking and bold flavors to the Festival through a series of unforgettable events—from a fiery fried chicken dinner party alongside culinary legends Chef Wan and Cheong Liew at Indus Restaurant, a live demo of her beloved Mom’s Chicken Wings recipe at the Teater Kuliner Stage, to a talk on the art of cookbook writing with food writer Kevindra Soemantri.
Bali’s rising culinary stars, Chef Made Dhanu and Chef Kori, unite for a dynamic Four Hands Dinner at Ramu Kitchen at Titik Dua, showcasing a bold fusion of tradition and innovation. With Dhanu’s vibrant, Melbourne-honed approach and Kori’s deep roots in Indonesian flavors, this night promises unapologetically ingredient-driven dishes that highlight the fearless creativity of the island’s next generation of chefs.
And the lineup doesn’t stop there. Three of Indonesia’s most exciting young chefs, Dick Derian of Locaāhands Surabaya, Chef Yudha of MeiMei Bali, and Putu Dodik of Nusantara by Locavore, come together for a fearless six-hands dinner at Nusantara, showcasing bold interpretations of classic Indonesian dishes. This special collaboration dives deep into the archipelago’s fiery, complex flavors with a rebellious spirit and deep respect for tradition.
Nomadic Balinese chef and wild forager Made Masak brings her deep connection to nature and ancestral foodways to the Festival with a food tour and foraging experience like no other. At Buahan, a Banyan Tree Escape, she will join hands with Sheandy Satria, Buahan’s own celebrated chef, to transform foraged greens, river fish, and farm-raised meats into an unforgettable lunch.
Festival goers can get up close and personal with talented, award-winning mixologist Bili Wirawan, the first Indonesian to receive the prestigious Best Restaurant Mixologist title from Les Grandes Tables du Monde. In an unmissable Masterclass at Spice by Blake, Bili will offer a fresh perspective on sustainable mixology and share his expertise in crafting innovative, eco-conscious cocktails using local ingredients and creative techniques.
The Festival’s free Food Market features over seventy stalls with mouthwatering delights. Festival goers can savor the legendary flavors of Pho Thin from Hanoi, a cherished family recipe with rich, smoky broth and tender slices—and quench their thirst with Palapa, a refreshing blend of Balinese Arak, exotic spices, and nutmeg. At the Dessert Hub, foodies can also enjoy bites of the sweet traditional snack De Dari Cendol, sustainable plant-based snacks from Tempeman, and finish off with a caffeine kick at the % Arabica stall.
There is also an opportunity to join the opening of the free exhibition Base Genep at Kulidan Kitchen & Space, showcasing Bali’s iconic spice blend—meaning complete seasoning—and bringing into focus food sovereignty, cultural heritage, local ingredients, taste, and identity. Meanwhile, the Festival’s official artwork will be unveiled in a free solo exhibition by Balinese illustrator Gusde Sidhi, creator of this year’s visual identity, opening to the public on Saturday, 24 May at 17:00 at Indus Restaurant.
“In our tenth year, food lovers can not only explore contemporary creations from the island’s finest chefs but also unique regional cuisines rarely found in restaurants overseas,” said Founder and Director Janet DeNeefe. “From the vibrant flavors of Bangkanese, Sundanese, Minangkabau and East Nusa Tenggara, to dishes from Maluku and Papua, the diversity at this year’s festival showcases the nation’s astonishing yet underappreciated culinary identity, reflecting our theme Heritage. We are thrilled to invite everyone to come and savor the very best it has to offer.”
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