Across the Table: How Marriott International’s Luxury Dining Series celebrated Bali at Mandapa, a Ritz-Carlton Reserve

Two culinary visionaries came together to launch the experience with a grand banquet, using food as a medium to express their Indonesian heritage. Mandapa, a Ritz-Carlton Reserve’s executive chef Bayu Retno Timur and chef Syrco Bakker of Syrco BASÈ  took turns introducing indigenous spices, regional ingredients, and ancestral cooking techniques that define their culinary philosophies.

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Standouts included Timur’s arresting Dutch Garden—a refreshing salad of wild berries, gooseberries, passion fruit vinaigrette, heirloom tomato sorbet, and basil oil—and Bakker’s Dutch-Indonesian roots showcased in a flavourful multi-course dish titled Medan, Java, Bali, comprising naniura-style fish, rice, and spiny lobster. Timur’s succulent tenderloin with clove-smoked jus proved equally memorable. To finish, a refined interpretation of Manadonese-inspired klappertaart from pastry chef Valerii Sadko impressed with its delicate deconstructed form.

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There is no better way to understand food than through its terroir. Capitalising on its proximity to local farms and highland forest, we were transported in Mandapa’s Land Rover to forage in Buahan village. Led by Eka Sunarya, executive sous chef of Mandapa's Kubu, the verdant farm boasted an abundance of fruits, herbs, vegetables, and edible flowers, which directly supply Kubu’s daily menu.

Hailing from the very same village, Sunarya intimately knows the farm owners and their land as well as his own palm. “This is our playground,” he beamed, pointing to several of his favourite ingredients. His enthusiasm was infectious, and before long our group was sniffing, plucking, and tasting raw botanicals that would later feature on our dinner plates.

Joining us was chef Lee Daejin from JW Marriott Jeju Resort & Spa, who teamed up with Sunarya for a dynamic Four-Hands collaboration paying homage to the land and traditional fermentation techniques. For lunch, we were treated to a traditional Balinese lunch comprising pepes ikan (spiced fish grilled in banana leaves), sayur pakis (wild fern tip salad), and spicy sambal—hearty, authentic dishes that captured the effortless simplicity and freshness of Balinese cuisine.

As part of the resort’s Disconnect to Reconnect wellness experience, we also partook in a sacred Water Purification ritual at Mandapa’s temple. After all, true harmony is achieved only when tending to both the physical and spiritual body. Guided by a Balinese priest, the restorative ritual utilised holy water as a conduit to clear negative energy. 

In the evening, dinner unfolded at the resort’s iconic riverside restaurant, Kubu. Showcasing exclusively local produce, Chefs Sunarya, Daejin, and Sadko crafted a refined seven-course degustation menu. Thoughtfully curated non-alcoholic pairings of botanical and fruit elixirs accompanied highlights such as Tabanan Duck Egg Custard, Payangan Beans, Baturiti Heritage Pig Dombegogi, and Kintamani Honey paired with a crisp lemongrass sorbet.

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What does a day in the life of a Balinese look like? Our morning began early at Payangan Market. The bustling local market offered a sensory tapestry of vibrant produce—from fresh meats and seasonal tropical fruits to ceremonial flowers and kitchenware. Chefs Eka Sunarya and Ketut Gede Sartika navigated us through the labyrinth of stalls, patiently detailing the nuances of native spices and demonstrating how to select peak-ripe mangoes.

Our hosts then introduced us to a local blacksmith’s workshop to observe the intricate craft of knife-making. The stop took us to Pande Kumara, a family of master blacksmiths in Melinggih who continue to hand-forge blades and axes, finishing each piece with polished wooden handles and fine metal detailing. “In Bali, men are traditionally the ones who cook during major ceremonies,” explained Sartika. “That is why every chef needs an exceptional knife.”

Our next stop was Bali Nguni, a serene cultural sanctuary composed of traditional Balinese pavilions that functions both as a restaurant and a preservation school for Keliki painting. As musicians played soft melodies on the bamboo rindik, we tried our hand at painting, learned the art of crafting delicate flower offerings, and helped prepare a lavish lunch of babi guling (suckling pig), lawar, and sate lilit before enjoying the feast together.

Following a restorative Mepijit massage at Mandapa Spa, our final evening began with an exclusive bar takeover at Ambar Ubud Bar. Andrei Marcu, manager of Gold Bar at The Tokyo EDITION, Toranomon, stepped behind the counter to present signature tipples including the Neo(n) Tokyo Sling and the Samurai Star.

For the grand finale, Sawah Terrace set the stage for Chefs [at The] Table: Where Indonesia’s Culinary Stories Come Alive. The stellar evening saw chefs Ketut Gede Sartika, Wira Hardiansyah, and Agung Ardiawan from The St. Regis Bali Resort join forces to craft a narrative-driven journey across the archipelago.

The menu showcased regional treasures: Yogyakarta’s trancam sayur, North Maluku’s tuna gohu, East Nusa Tenggara’s se'i sapi and rumpu rampe, Balinese lobster bakar madu, Javanese jenang sengkolo, and laklak—traditional Tabanan rice pancakes served for dessert. In true Indonesian style, the main courses were served family-style for sharing. The chefs took turns joining our table to share the history, origins, and philosophy behind each creation, accompanied by live cultural dance performances and the tranquil roar of the Ayung River below.

Before departure, we were treated to a Taru Pramana & Arak Masterclass at Ambar Ubud Bar. Guided by head mixologist Adi San, we sampled a curated selection of artisanal arak while exploring the indigenous botanical inspirations shaping the bar’s menu. Beyond granting rare, insider access to Indonesia's rich culinary landscape, this year’s Luxury Dining Series served as a compelling reminder of the quiet power of food and the timeless luxury of taking time to gather across the table.

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