Filesatu.co.id, Denpasar – Bali | Now in its 10th year, Ubud Food Festival, with Heritage as its theme, will return from 30 May to 1/6/2025 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.”
SPEAKER QUOTES FROM PRESS CONFERENCE IN SANUR
The Festival held a press conference at ARTOTEL Sanur on Friday, 16 May, with Festival Manager Dwi Ermayanthi, Chef Made Masak, and Festival Artwork Illustrator Gusde Sidhi, among other distinguished guests. Below are some quotes from the speakers:
Festival Manager Dwi Ermayanthi said, “Ubud Food Festival will feature a diverse range of food and a bustling bazaar located along Jalan Raya Sanggingan. But more than just a culinary event, the festival will also shine a spotlight on Bali’s local talents. Beyond the three names already mentioned, we are also involving sommeliers, baristas, chefs, and mixologists. We aim to provide ample space for Bali’s creative talents to step forward, showcase their work, and demonstrate that they can compete on the same level as industry players from outside the island. From award-winning mixologists and seasoned sommeliers to Made Masak, a foraging chef—Ubud Food Festival becomes a platform for them to present what they do. This is the spirit we want to bring: to celebrate local potential.”
“Food is something we enjoy every day—to bring joy, to ease our stress. For my work at Ubud Food Festival, food is not just presented as a dish, but framed within a theme and visually explored,” said Gusde Sidhi, the illustrator behind the official UFF artwork.
“A Balinese woman figure emerges, alongside spices portrayed as male—a visualization that reflects how women’s roles are often overlooked. Yet the essence of our culinary heritage lies not only in the dish, but in the spices. The real legacy lives in these spices—knowledge passed down through generations, especially through the hands of mothers. It is through them that the richness of taste and tradition continues to thrive.”
“In Bali, I take part in the tradition of ‘rambanan’—foraging wild plants from the surrounding environment. Through the theme of heritage, I want to share more widely what I’ve learned and practiced so far,” said Made Masak, a foraging chef from Tabanan, Bali. “The knowledge I carry comes from ancestral heritage—passed down with humility from previous generations. For example, I can recognize certain plants because my ancestors planted, cared for, and handed them down to be passed onto future generations. We actually live in abundance—in flavor, knowledge, and values. And through food, I want to celebrate that inheritance.”
“In the culinary world, which often focuses only on food, I want to highlight another side—cocktails,” said Bili Wirawan, an award-winning mixologist.
“Since 2019, Ubud Food Festival has begun to pay more attention to the world of bartending, a profession often burdened with negative stigma, like being associated with alcohol abuse. But for me personally, that’s not the essence. To me, the bar is a space for expression and creativity. What happens behind the bar is not just mixing drinks—it’s a process of education and art. Like painting or sculpture, cocktails have their own aesthetic value.”
NOTES TO THE EDITOR:
For inquiries or interview requests with Janet DeNeefe, Festival Founder and Director Janet DeNeefe and Dwi Ermayanthi, the Festival Manager, please contact Uniph Kahfi, Media Relations Coordinator, via email at uniph@yayasansaraswati.org or WhatsApp at +62 857 2580 9139.
The Food Market, where attendees can savor delicious dishes from dozens of food stalls, along with cooking demos at the Teater Kuliner stage and the Food Talks at Rumah Kayu, are free to enter. Special Events, Masterclasses, Chefs’ Table sessions, as well as Food Tours require separate tickets. Programs and tickets can be explored and purchased through the links below:
– Special Events: tinyurl.com/UFF25Specials
– Masterclasses: tinyurl.com/UFF25Masterclass
– Chef’s Table: tinyurl.com/UFF25ChefsTable
– Food Tours: tinyurl.com/UFF25Tours
– Cooking Demos: tinyurl.com/UFF25Demos
For more updates, make sure to check our hashtags #UFF25 and follow us on all social media:
– Instagram: instagram.com/ubudfoodfest
– Facebook: facebook.com/ubudfoodfest
– Twitter: twitter.com/ubudfoodfest
– TikTok: tiktok.com/ubudfoodfest
ABOUT THE FESTIVAL
The Ubud Food Festival is the region’s leading culinary festival, celebrating the diversity and taste of Indonesia’s culinary world, tempting thousands of food lovers from all over the world.
The Festival, featuring over three days, includes special events, cooking demos, food tours, talks, workshops, arts performances, films, and more. In 2024, the Festival set a new attendance record, drawing over 15,000 attendees and around 150 industry leaders from across Indonesia and the region for an action-packed program, making it the strongest festival yet. This was further enhanced by a free open-air market, featuring over 70 food artisans offering thousands of mouth-watering Indonesian street food options.
ABOUT ARTOTEL SANUR
We would like to extend a warm thank you to our press conference venue partner, ARTOTEL Sanur Bali, a boutique hotel located in the heart of Sanur and just a 2-minute walk from Sanur Beach.
The hotel features air-conditioned studios equipped with a flat-screen cable TV, free Wi-Fi, a laptop safe, and a coffee machine. Some units also include a seating area to relax, as well as access to a rooftop pool and a spa center. ARTOTEL Sanur Bali also serves as a canvas for thought-provoking artworks by some of the most relevant Bali-based contemporary artists today. Learn more at artotelsanurbali.
Reporter : Benthar
