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Slow food all the way from farm to table at Chedi Club Tanah Gajah Ubud

News Desk

The Jakarta Post

Jakarta  /  Mon, August 12, 2019  /  10:00 am
Slow food all the way from farm to table at Chedi Club Tanah Gajah Ubud

Executive chef Khairudin "Dean" Nor of Chedi Club Tanah Gajah Ubud, Bali, carries fresh lemongrass, turmeric and ginger on a slow food journey. (Chedi Club Tanah Gajah Ubud/File)

Among a host of precious experiences to be enjoyed while on vacation in Ubud, Bali, savoring slow food is one to look forward to.

While Slow Food is a global, grassroots organization that aims to prevent the disappearance of local food cultures and traditions, some food falls into the category of slow food if it is prepared in accordance with local culinary traditions, typically using high quality locally sourced ingredients. 

Ubud’s Chedi Club Tanah Gajah is one of the establishments offering the experience, where lunch and dinner feature produce from the grounds of the resort.

Created by executive chef Khairudin "Dean" Nor, the farm to table menu is cooked from ingredients harvested within 100 meters of the table the chef sets.


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According to a statement made available to The Jakarta Post, the dishes include catfish caught from a pond behind the garden, yams that are grown behind a villa nearby and cinnamon grounded from bark on a tree by the pool.

“What you see here in the garden is what will be plated,” chef Dean said in the statement.

Read also: Grab helps agritech start-ups to benefit from its ecosystem

Truly a slow food experience, this farm to table option will take 2 to 2.5 hours covering a horticultural survey, food prep and dining. It begins with a fortifying drink, followed by a guided tour of the garden where citronella, various basils and Vietnamese coriander are grown.

“Don’t be surprised if chef Dean picks edible weeds and they end up on your plate later,” a guest who has previewed the experience was quoted as saying.

Taking this farm to table menu is likely to expose you to many insights into foraging, from the stories behind each plant to little-known oddities such as the flower of starfruit being edible.

Dinners take place in a purpose-built pagoda covered in Thunbergia creepers and fairy lights, with a table for six overlooking the rice fields.

Expect to find such dishes as mushroom chawanmushi with pomelo, young mango soup wrapped in chives with homemade stock, Vietnamese coriander and kombu, and basil gelato. (mut)

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