Apéritif welcomed three acclaimed chefs for collaborations at the fifth edition of Bali’s Ubud Food Festival

Chefs collaborations at the fifth edition of Bali’s Ubud Food Festival

Bali, XX May 2019 – During this year’s Ubud Food Festival, which took place from April 26 to 28, 2019, Apéritif had the privilege of welcoming three internationally acclaimed chefs into its kitchen. Executive Chef Nic Vanderbeeken and Pastry Chef Alex McKinstry collaborated with Chef Deepanker Khosla from Bangkok’s Haoma, Chef Luca Fantin from Tokyo’s Il Ristorante Luca Fantin, and Executive Pastry Chef Yannis Janssens from Bangkok’s L’Atelier de Joël Robuchon.

Over the course of three days, the grand colonial-inspired restaurant hosted over 100 guests for collaborative gastronomic degustation meals inspired by Apéritif’s culinary philosophy and each guest chef’s distinctive style. Chef Nic Vanderbeeken expressed his enthusiasm, stating, “We are thrilled to have been able to host not only one, but three acclaimed chefs in our kitchen. Ubud Food Festival is a significant culinary event we look forward to each year, as it allows us to exchange ideas and techniques with some of the most respected culinary personalities. Each chef we collaborated with brought something new and exciting to the table – whether it was through interesting ingredients and techniques or a simple meeting of the minds. This year, we were also fortunate to collaborate on a special dessert-centric meal that showcased the lesser-celebrated technical genius of dessert and pastry chefs.”

The collaborative journey commenced on April 26, 2019, with Chef Deepanker of Haoma, as the two chefs delivered an exquisite eight-course dinner. The meal featured some of the chefs’ signature creations, such as Haoma’s unique Neo-Indian interpretations of Chicken Tikka Masala with tikka sorbet, pickled peppers, and compressed naan bread, as well as The Disappearing Duck, which included poultry wing, jasmine rice, fresh herbs, and turmeric curry. These dishes were paired with Chef Nic’s own signatures, including the Martino, composed of raw Wagyu beef, black garlic, cucumber, and egg, and the Papua Crab, prepared with Indonesian gulai, Kaluga caviar, dill, and citrus. Both chefs demonstrated their ability to infuse their sense of place into thought-provoking dishes that tantalize the palate of the global diner.

On April 27, 2019, a unique four-hands degustation dinner unfolded, featuring Chef Luca of Il Ristorante Luca Fantin, which ranks No. 18 in Asia’s 50 Best Restaurants 2019 and No. 28 in Asia’s 50 Best Restaurants 2018. Each chef prepared four signature dishes, resulting in an eight-course degustation. Diners indulged in culinary delights such as Fantin’s Atlantic Codfish with tomato concentrate, onion, and seafood jus, as well as Hokkaido Scallop with cauliflower and black truffle.

The final day of the Ubud Food Festival saw Pastry Chefs Alex and Yannis take charge of the kitchen, crafting a dazzling array of desserts and sweet treats for a five-course dessert tasting menu. Inspired by colours, flavours, and textures, Chef Yannis created a trompe l’oiel cigar-inspired dessert infused with vanilla and tonka beans. The two chefs also joined forces for a Cacao dessert, presenting a cacao bean-shaped chocolate pod concealing flavors of banana, turmeric, cinnamon, and coffee.

In its fifth year, Indonesia’s leading culinary event celebrated the nation’s diverse cuisines and the exciting gastronomic scene, themed “Spice Up the World.” This playful and invigorating theme explored effective ways to globalize Southeast Asia’s most populous nation’s cuisine. Ubud Food Festival 2019 presented an array of ideas, from international best practices and individual success stories to the elevation of Indonesian food by local heroes, all contributing to the globalization of Indonesian cuisine.

About Apéritif:

Nestled within the serene mountain valley of Ubud, Apéritif offers a distinctive and unconventional fine-dining experience in Bali. The restaurant, housed in an elegant standalone building, overlooks the verdant jungle landscape and draws inspiration from the 1920s. Apéritif presents refined seasonal degustation menus that mirror the culinary team’s profound respect for ingredients. The menu embarks on a global culinary expedition with the Indonesian archipelago serving as its gateway, offering an eclectic journey through global gastronomy, enriched by the influences of the Old Spice Islands. It masterfully blends premium produce sourced globally, locally, and from the Apéritif greenhouse, all with the finesse of modern European culinary techniques.

Apéritif’s luxurious tropical setting is also home to Apéritif Bar, where patrons are encouraged to savour pre-dinner cocktails in an atmosphere that exudes the elegance of the Roaring Twenties.

Matt Brazier

Professionally trained Brand and Marketing Manager with a passion for the luxury hospitality industry. Have visited Asia about 60 times in the last 10 years, staying in some of the top hotels in the world. Having worked in operations, sales, product, and marketing allows me to connect dots between many functions of a business. Absolutely love making businesses more differentiated and distinctive in the marketplace. Currently living in Ubud, Bali.