Indus Restaurant

Some rituals deserve a better view.  of Melbourne’s brings his cult-status tarts, obsessed over, talked about, quietly life-changing. brings their best-selling salt bread: simple, perfect, the kind of thing you keep thinking about after. Indus pastry chef rounds the table with her signature sweet and savoury bites. Singabera Tea & Tisane tie it all together, layered, unhurried, poured with intention. 

HIGH TEA ABOVE THE VALLEY
at INDUS

Fri 29 May
3.30-5.30pm

IDR 390,000++

Limited seats available. Reserve now.
RSVP +62 821 3877 3739

For more info visit Ubud Food Festival website:
www.ubudfoodfestival.com or click the link in our profile

High Tea Above the Valley Some rituals deserve a better view. Perched above Ubud’s sacred valley, Indus slows the afternoon down and fills it well. Gareth Whitton of Melbourne’s Tarts Anon brings his cult-status tarts that have taken the city by storm. Toko Roti Kerabat brings their best-selling salt bread, simple, perfe...

Seventeen thousand islands. Hundreds of languages. And a kitchen that contains them all. Chef Agus, Executive Chef of Ron Gastrobar Indonesia, together with Helianti Hilman, Indonesia’s foremost champion of indigenous ingredients, arrive at the pass not just with a recipe but with a map, drawn in flavour, memory, and the indigenous knowledge of communities who have cooked with intention for centuries.

Through nypah and coconut, the brooding depth of kluwak, palm sugar, and the ancient craft of traditional salt-making, they trace the culinary soul of the Nusantara. Moderated by Edward Spiers, this is an invitation to taste Indonesia as it has always understood itself, wild, wise, and gloriously alive.

📍 Indus Restaurant
🗓️ Saturday 30 May 2026
⏰ 12:30 - 14:30
🎟️ IDR 350,000++

Book your spot through our website at tinyurl.com/UFF26ChefsTable today.

Morning light, sharp herbs, and three of Thailand’s most compelling kitchen minds. At this Chef’s Table session, Prin Polsuk, the Michelin-starred force behind Bangkok’s Samrub Samrub Thai and a man who has spent decades reviving forgotten recipes from century-old Thai cookbooks, takes the pass alongside Joe Napol, pioneer of new Thai cuisine and the chef behind Michelin-starred NAWA and Samlor in Bangkok, and Aaron Pribadi, Head Chef of Fu House in Bali, who leads the kitchen with a bold, fire-driven approach to Thai-inspired cuisine.

Prin prepares his Kanom Jeen Sao Nam, delicate rice noodles in cool coconut cream, a dish of quiet complexity. Joe brings his Khao Yum, a Thai rice salad alive with sharp herbs and fermented depth. Fu House rounds it out with an Isaan Breakfast Sandwich, bold, punchy, and built for morning light. Fermented heat, sharp herbs, controlled chaos. Thailand’s new wave, plated live, no shortcuts.

📍 Indus Restaurant
🗓️ Saturday 30 May 2026
⏰ 09:30 - 11:30
🎟️ IDR 350,000++

Book your spot through our website at tinyurl.com/UFF26ChefsTable today.