New Chef and Sidecar Experience at Anantara Ubud Bali Resort

Anantara Ubud Bali Resort is deepening its connection to Payangan with two new additions to its guest experience: the launch of the Payangan Sidecar Journey, a new Signature Experience through the surrounding countryside, and the arrival of I Wayan Agus Palguna, known as Chef Paul, as chef de cuisine at Amerta. Together, the developments bring guests closer to the landscapes, communities, and culinary traditions that shape this corner of Bali.

Payangan through a ride

There is no need to hurry through Payangan. On the new sidecar experience, guests take to the backroads on a classic motorbike sidecar, with a local host guiding the way through Bukian, Puhu, and Kebek Villages. The route opens onto rice terraces, family compounds, and pockets of village life, offering a closer look at the countryside surrounding Anantara Ubud Bali Resort.

Guests can choose between a 30- to 45-minute ride or make a longer outing of it with a private picnic in Begawan Village. The latter ends at a rice field and traditional family compound where a three-course meal includes tamarind-marinated Sate Maranggi and Bebek Goreng Sambal Madura with sambal kluwek, as well as dessert and refreshments to complete the meal.

Morning departures are recommended between 8am and 10am, while afternoon rides begin from 3.30pm, with the final departure at 4pm. The experience is available to adults, couples, and families with children aged five and above, with each departure limited to two guests. Rates start at IDR 1,750,000 per person and IDR 2,450,000 per couple. The picnic option is priced at IDR 2,850,000 per person and IDR 4,750,000 per couple, respectively, with advance reservations recommended.

A touch of Balinese

That sense of locality continues back at Anantara Ubud Bali Resort, where Chef Paul now takes charge of Amerta’s kitchen. A Bali Hotel School graduate who began cooking professionally in 2007, he brings almost 20 years of experience from luxury hospitality kitchens in Bali and overseas. Working alongside Executive Chef Gianni Stargiotti, he will oversee daily operations while contributing to the restaurant’s menu and future direction.

The appointment comes as Amerta continues to explore Mediterranean-inspired cooking over wood fire. Meat, seafood, and seasonal produce form the foundation, with the cooking approach designed to let the ingredients retain their character. For Chef Paul, that philosophy begins with good produce and an interest in allowing each ingredient to speak for itself, while his own Balinese background brings another layer to the restaurant’s interpretation of the cuisine.

Away from the kitchen, Chef Paul spends his time discovering local food, with family, and on the football field. At Anantara Ubud Bali Resort, his arrival and the new Payangan journey ultimately point towards the same idea: experiencing the destination through the people, produce, and landscapes that make it distinctly its own.

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For more information and reservations, email ubud@anantara.com or visit here.

*Prices are starting rate and subject to applicable taxes and service charges