08/09/2026
Heirloom PM: A Four-Hands Dialogue of Land and Fermentation
Kubu at Mandapa
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.
Discover more: https://luxurydiningseries.com/bali/
