BA­LI­NESE BOUNTY

DestinAsian - - GOOD TO GO - —James Louie

A cook­ing class is prac­ti­cally de rigueur while stay­ing on In­done­sia’s fa­vorite hol­i­day is­land, and Four Sea­sons Re­sort Bali at Sayan has made the ex­pe­ri­ence even more al­lur­ing with the launch of Sokasi ( foursea­sons .com), a river­side cook­ing school de­signed by Elora Hardy of pi­o­neer­ing bam­boo ar­chi­tec­ture firm Ibuku. Daily work­shops here— ca­ter­ing for up to eight peo­ple—are open to the pub­lic, in­volv­ing a chef-guided tour of the mar­kets in nearby Ubud, for­ag­ing at the on-site veg­etable and herb gar­dens, and les­sons in tra­di­tional Ba­li­nese cui­sine or a plant-based menu. Three nights a week, Sokasi be­comes the back­drop for a Chef’s Ta­ble din­ner fea­tur­ing two of Bali’s most em­blem­atic slow-roasted dishes: babi gul­ing (suck­ling pig) and be­bek be­tutu, or whole duck cooked for 12 hours in an un­der­ground clay-pot oven.

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