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Ubud Food Festival 2019 to promote Indonesia's culinary identity
Themed "Spice Up the World", the 2019 Ubud Food Festival is said to explore "the best ways to make Indonesia's culinary identity known", with planned activities including 36 cooking demonstrations, 23 special events, 15 masterclasses and 23 discussions.
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Fresh: A chef prepares a dish in front of a live audience during the 2017 Ubud Food Festival. (JP/Anggara Mahendra)
T
he annual Ubud Food Festival (UFF) is to return on April 26 to 28 with more than 100 chefs, farmers, entrepreneurs and food writers from Indonesia and 20 other countries onboard.
Themed "Spice Up the World", the festival is said to explore "the best ways to make Indonesia's culinary identity known", with planned activities including 36 cooking demonstrations, 23 special events, 15 masterclasses and 23 discussions.
Among the people who are to enliven the demos on the Kitchen Stage are Asia's 50 Best Restaurants Award chefs Luca Fantin of Tokyo’s il Ristorante Luca Fantin (No. 18), Chef Thitid Tassanakajohn of Bangkok’s Le Du (No. 20), Jordy Navarra of Manila’s Toyo Eatery (No. 43), Darren Teoh of Kuala Lumpur’s Dewakan (No. 46) and Jimmy Lim of Taiwan’s JL Studio (One to Watch Award).
Read also: Tourism Ministry declares five dishes national food
Chefs Ray Adriansyah and Eelke Plasmeijer of Locavore (No. 42 and recipient of the Sustainable Restaurant Award) are to headline two sold-out events, namely Into the Wild and Best of Asia, held at Nusantara by Locavore.
Meanwhile, six chefs from Bali's Bikini, Cuca, Kaum, Mason and Mozaic restaurants are slated to show their expertise at Best of Bali 2.0.
Other names of those who are to appear are rising culinary star Fernando Sindu, Amandari’s executive chef, Reynaldo DeLuna II, AMAN’s regional chef, Shane Lewis, Jakarta’s 2018 Chef of the Year, Ragil Imam Wibowo, Sisca Soewitomo, Charles Toto, the "Jungle Chef" from Papua, and Bara Pattiradjawane.
“At the fifth UFF food lovers can explore a feast of regional Indonesian cuisines that you’d rarely find in restaurants overseas,” said founder and director Janet DeNeefe in a statement. “From Acehnese, Balinese, Batak and Betawi to Moluccan, Sumbanese and Papuan – the diversity at UFF19 is a testament to this nation’s astonishing yet under-appreciated culinary identity." (sop/kes)
