Alila Villas Uluwatu Hosts Chef Scott Bao for Cross-Cultural Dining Experience

Perched between the cinematic cliffs of Alila Villas Uluwatu and the urban rhythm of Alila Shanghai, a rare culinary collaboration unfolds this April, bridging geographies, philosophies, and generations of technique through a shared language of taste.

From 15 to 19 April 2026, Alila Villas Uluwatu hosts an exclusive collaboration that brings together Guest Chef Scott Bao, chef de cuisine of Shanghai’s celebrated 500 Weihai Road, and the resort’s own Chef Kadek. The result is a thoughtfully composed gastronomic journey where East meets West, and heritage is reinterpreted through a contemporary lens.

Chef Bao, known for his mastery of Huaiyang and traditional Shanghai (Benbang) cuisine, arrives with a philosophy rooted in reverence yet unbound by convention. His cooking – refined, balanced, and quietly expressive – finds a natural counterpart in Chef Kadek’s modern European approach, shaped by Bali’s coastal abundance and global sensibility. Together, they craft a dialogue that feels both intimate and expansive.

The experience begins with The Artisan’s Morning on 15 April, a breakfast takeover that gently introduces Shanghai’s culinary rituals into the tropical calm of CIRE. Delicate xiaolongbao, handmade vegetable buns, and sakura ebi noodles in scallion oil set a tone of understated elegance, while anchovy wonton soup offers a comforting depth that lingers.

As the collaboration unfolds, evenings take on a more layered narrative through The 5-Course Harmony degustation on 16 and 17 April. Here, each dish becomes a conversation. A marinated deep-fried sea fish balances crispness with umami richness, while black truffle xiaolongbao elevates a beloved classic with quiet sophistication. From the Uluwatu kitchen, dishes like Castaing duck breast with candied lemon and mushroom parfait, or slow-braised wagyu short rib with almond sauce, bring a European depth that complements Bao’s nuanced Chinese expressions.

Desserts, too, reflect this duality – whether in a complex Cabossa chocolate creation layered with earthy and savoury notes, or a nostalgic chilled mango sago cream soup that evokes the gentle sweetness of Shanghai tradition.

The collaboration reaches its peak on 18 April with The Dual Perspective Brunch, a one-day showcase where both chefs present their signatures side by side. From Sturia caviar with algae sponge to Oyster Rockefeller with Banyuwangi oysters, and from handmade dumplings to coal-cooked catch of the day, the menu moves fluidly across cultures without losing its sense of place.

More than a series of meals, this collaboration reflects a broader philosophy shared by both Alila properties: a commitment to mindful dining, seasonality, and cultural storytelling. At its core, A Culinary Dialogue Across Cultures is about connection between chefs, between destinations, and ultimately, between the diner and the story behind every dish.

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For information and reservations, contact +62 8113855729 or email at avucomhost@alilahotels.com.