マンダパ・リッツ・カールトン・リザーブ

申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

Set against Mandapa’s Lower Pool Deck, The Grand Banquet marks the weekend’s opening with a gathering rooted in culture, memory, and shared history. More than a meal, it is an invitation to journey across centuries of Indonesian heritage, curated by two distinguished chefs.

Chef Syrco, among the Netherlands’ most celebrated culinary voices, brings a perspective shaped by the deep historical ties between Dutch and Indonesian cuisines. Alongside him, Mandapa’s Executive Chef Bayu offers a profound expression of Bali, one that is grounded in tradition, ritual, and the island’s living pantry. Together, they craft a menu that traces Indonesia’s celebrated evolving identity: from the spice routes that once connected the world, to layers of Dutch influence in the region, to sacred Balinese practices that endure unchanged.

Each course becomes a conversation, of exchange, resilience, and cultural continuity. Paired with evocative live performances, the evening unfolds as both feast and narrative. The opening chapter of the weekend, this is a moment that invites guests not only to taste, but to feel, to connect, and above all, to remember.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

Transported by private car transfer, guests embark on a guided foraging journey toward Buahan Village. Led by Executive Sous Chef Eka Sunarya and Head Mixologist Adi, participants explore lush jungle terrain to taste and learn about indigenous herbs, aromatic spices, and medicinal plants.

The morning’s discoveries are celebrated with a curated jungle lunch, featuring locally inspired specialties served in an extraordinary natural setting.

In the afternoon, the focus shifts to restoration at Mandapa Spa. There, a 90-minute Mepijet Massage utilizes ancestral Balinese techniques to ease tension and restore total body balance for the attendees.

As evening falls, the journey reaches a refined conclusion at Kubu, Mandapa’s acclaimed bamboo riverside restaurant. Guests indulge in a dinner where a zero-waste, root-to-leaf philosophy honors the extraordinary biodiversity of Bali. Every dish serves as a poignant reminder that the finest luxury is experienced through a deep and authentic connection to place.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

As dusk settles over Ubud, the Ayung River reflects the fading light, and Kubu’s bamboo pavilions glow with a warmth that feels both timeless and alive. Here, at Mandapa’s most celebrated dining destination, the weekend unfolds through a thoughtful, flavor-driven experience, one that is rooted in heritage, nature, and place.

Perched along the sacred river, Kubu is known for its hyper-local sourcing, zero-waste philosophy, and root-to-leaf approach, with ingredients foraged within 100 kilometers of the resort. This deep connection to the land shapes every dish, honoring Bali’s rich ecological and cultural traditions.

On 10th September, this philosophy comes to life through an exclusive four-hands dinner by Chef Eka Sunarya of Kubu and Chef Jin of Yeoumul at JW Marriott Jeju. Together, they present a refined, fermentation-led menu that celebrates Bali’s biodiversity while weaving in global perspective.

Each course becomes a dialogue between cultures, ingredients, and craftsmanship, where tradition and innovation meet, and where the story of the land is felt in every bite.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

As the Ubud afternoon softens into evening and the valley’s sounds deepen beneath a canopy of stars, Ambar, Mandapa’s sophisticated jungle bar overlooking the Ayung River, transforms into one of the weekend’s most anticipated gathering places, flowing seamlessly from day into night.

For this special occasion, Gold Bar Tokyo, one of Asia’s most celebrated cocktail destinations, brings its distinct philosophy to Bali in a one-night-only takeover. Japanese precision and minimalist craft meet the island’s rich cultural and natural heritage, drawing on sacred botanicals, volcanic minerals, and the vibrant flavors of the tropics. Each cocktail becomes an expression of place and technique, weaving together two cultures in a refined and unexpected dialogue.

More than a celebration of mixology, the experience is a moment of connection between traditions, ingredients, and the artisans behind them. Every glass reflects a shared language of craft, where heritage is both honored and reimagined, inviting guests to pause, connect, and savor the harmony created when cultures and creativity come together.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

Perched above the sacred rice terraces, Sawah Terrace becomes the setting for an immersive celebration of Indonesia’s rich and diverse culinary heritage.

Chef Ketut of Mandapa, Chef Agung of The St. Regis Bali, and Chef Wira of Dapur Nusantara Jakarta, join forces with the Sawah team to present a menu that bridges past and present. Charting the extraordinary diversity of an archipelago of over 17,000 islands, each with its own culinary identity and its own inheritance, this dinner will reveal a tapestry of cultures, ingredients, and stories, each distinct yet deeply connected. Rooted in time-honored recipes passed through generations, each dish is thoughtfully reinterpreted to reflect the evolving voice of Indonesian gastronomy.

Accompanied by live Balinese dance and the ancient art of Wayang Kulit, the evening unfolds as a multi-sensory tribute, honoring not just the flavors, but the enduring cultural soul of Indonesia.

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