The Ubud Food Festival Presented by ABC returns to The Ubud Food Festival returns to Bali’s cultural capital from 13-15 April 2018, offering 3 exciting days of cooking, learning, eating and entertainment.
One of the most popular spots at the festival is the Kitchen Stage. Here you can get up close and personal with culinary heroes as they demonstrate their cooking methods and secrets. On top of that, the Kitchen Stage also hosts fiery cooking battles where the chefs go head to head to prove who’s got the hottest kitchen skills. If you’re keen to learn more about cooking techniques, flavours and ingredients, the Kitchen Stage at Indus Restaurant is where you should be. Here are seven Kitchen Stage demos at this year’s Ubud Food Festival that you won’t want to miss.
Andrian Ishak, Chef-Owner of Jakarta’s first molecular gastronomy restaurant, Namaaz Dining. Andrian will break the sound barrier as he shares his signature process of seasoning food with sound. From higher pitches enhancing sweet and sour, to lower pitches boosting bitterness, see and hear for yourself why he’s one of Indonesia’s most innovative.
The Peruvian dish ceviche is now a staple on seafood menus around the world, but what else is there to it than raw fish, citrus, herbs and spices? Well, have you heard of leche de tigre, or tiger’s milk? Essential for sublime ceviche, Daniel Chavez will reveal how to concoct this intriguing elixir.
Using an ancient Korean technique for cooking meat, Chef Jun Lee will prepare lamb steak with Korean spices, while sharing his culinary philosophy which an emphasises on communication and understanding. The Michelin-starred chef will pair the steak with golden tajarin pasta and locally sourced greens. This demo is a must for fans of Korean cuisine.
Described as “innovative and modern” by the Michelin Guide, at Singapore’s Meta, Chef Sun Kim serves European dishes infused with his Korean heritage. In this demo he’ll whip up the popular Korean dish bibimbap. Chef Sun’s features crab meat and salted egg, along with his secret chilli sauce, of course.
At Singapore’s Cheek by Jowl, Rishi Naleendra serves modern Australian cuisine which, according to the Michelin Guide, is “far more complex than it first seems”. In this demo he’ll prepare fish with leek and bonito butter. Though it may sound simple his devotion to deep yet delicate flavours is what makes Rishi’s restaurant Michelin-worthy.
Indonesian-born Chef Rydo Anton is the Head Chef at Gaggan, number one on Asia’s 50 Best Restaurants list from 2015-2017, and number seven in the world last year. In this demo he’ll recreate the progressive Indian restaurant’s winning 5S equation: Salty, Sweet, Sour, Spicy and Surprise, with a selection of their unbeatable bites.
Serving up her signature dish of steamed Venus clams in fig broth, Chef Petrina Loh will guide you through the fundamental steps of building flavour. From selecting the right ingredients to the final garnish, this award-winning chef will demonstrate how to develop the complexity of a dish, for which she’s renowned.
Gain full access to the Kitchen Stage with a 1, 2 or 3 Day FoodLover Pass. NOW! Bali readers will save 20% by entering the promo code MPNB at check out. For the full line up of chefs, speakers, demos, special events, film screenings and for tickets, go to:
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