Food is often the most intimate expression of a destination, carrying the stories of its people, the wisdom of generations and the traditions that shape its identity. In Bali, this connection is particularly evident in a culinary heritage defined by indigenous ingredients, traditional cooking methods and knowledge carefully preserved within village communities. Bringing these elements into focus, Black Garlic at Adiwana Alas Harum presents Rooted in Bali, a special culinary collaboration with Dapur Bali Mula on 20 November 2026.
More than a dining occasion, the one-night experience celebrates the island’s gastronomic heritage through thoughtfully prepared dishes, storytelling and traditional performing arts, inviting guests to discover the cultural significance behind Balinese cuisine.
At the heart of the collaboration is Chef Jero Yudhi of Dapur Bali Mula, a culinary establishment based in Les Village on Bali’s northern coast. His approach to cooking is deeply personal, shaped by childhood memories and the culinary traditions of his community. Inspired by his father, who worked as a village cook, Chef Jero developed an early appreciation for traditional recipes and the knowledge, customs and stories passed down through generations.
Through Dapur Bali Mula, he continues to preserve and share these traditions with a wider audience, guided by a respect for local ingredients, seasonal produce and time-honoured cooking techniques. Each dish serves as an expression of his village’s culinary identity, reflecting the enduring relationship between food, culture and community.
For Chef Jero, cooking extends beyond the act of preparing a meal. It is a way of preserving cultural memory, honouring ancestral knowledge and ensuring that the stories of his community continue to be shared through food.
This philosophy forms the foundation of Rooted in Bali, bringing together two kitchens with a shared appreciation for the island’s culinary traditions. While Dapur Bali Mula draws directly from the heritage of its northern Balinese community, Black Garlic at Adiwana Alas Harum offers a contemporary dining setting in Ubud. Their collaboration creates an opportunity to introduce guests to the depth of Balinese cuisine through the ingredients, techniques and cultural narratives that define it.
Beyond the culinary experience, the evening will feature a Barong Landung performance accompanied by live gamelan music, adding another dimension to the celebration. Rooted in Balinese cultural expression, the performance complements the culinary storytelling, exploring the relationship between food, art and the island’s living traditions.
Through this meeting of gastronomy and performing arts, Rooted in Bali seeks to bring greater appreciation to the people and communities responsible for preserving the island’s culinary heritage. It also reflects the importance of creating spaces where traditional knowledge can be shared with new audiences, allowing cultural practices to remain relevant across generations.
Taking place at Black Garlic, Adiwana Alas Harum in Ubud, the evening offers an opportunity to experience Balinese cuisine through a more meaningful lens, where every ingredient, technique and cultural expression carries a story.
The experience takes place on Friday, 20 November 2026, from 7pm onwards at Black Garlic, Adiwana Alas Harum, Ubud. Prices start from IDR 600,000++ per person. Seating is limited.
For reservations, contact Black Garlic via WhatsApp at +62 8113800610 or visit www.blackgarlicubud.com.
