On 22 and 23 October 2026, Andaz Bali brings a taste of Tokyo’s pastry artistry to Sanur with a limited-edition afternoon tea by Chef Julien Perrinet, featuring contemporary desserts inspired by premium fruit preparations from Les Vergers Boiron.
Restaurant
A six-day culinary collaboration celebrating Chinese cuisine brings Jade River and Apollo Wu together for Red Hot China at Pullman Ciawi.
From royal dining to bustling markets and contemporary kitchens, WIG 2026 explores the culinary and cultural heritage of Solo and Yogyakarta.
For two nights only, Hamabe welcomes Takumi Bali’s Chef Daijiro Horikoshi and The Bar by Takumi’s head bartender Dede for a 16-course omakase experience pairing contemporary Japanese cuisine with a quartet of bespoke cocktails.
A new Sunday ritual arrives at ARTOTEL Gelora Senayan Jakarta, where Indonesian and international flavours, family-friendly activities and pool access come together for a leisurely afternoon at Lidah Lokal.
Anantara Ubud Bali Resort introduces a new chef to lead Amerta and brings a new way to connect with its surrounding through sidecar ride.
Pink Brunch at Sundara in Jimbaran pairs seafood, grilled dishes and rosé. Wear pink in October to support the Bali Pink Ribbon Foundation.
In celebration of National Batik Day, Roso Restaurant at The Meru Sanur and Bali Beach Hotel, The Heritage Collection, brings together Chef Degan Septoadji and Chef Prima Udayana for an evening of contemporary Indonesian gastronomy, where local ingredients and culinary traditions take centre stage.
Bringing its Jakarta-born culinary identity to Bali, Carbón has opened at Alaya Suites Ubud with a live-fire menu inspired by Mexico and Peru, complemented by an agave-focused lounge designed to carry the evening beyond dinner.
At Jumeirah Bali, Head Chef Mauricio Higa introduces a new collection of flame-grilled signatures that brings together his Japanese heritage, Argentine upbringing and the ingredients of Bali.