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.
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, 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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This article originally appeared in the April/May 2018 print issue of DestinAsian magazine (“Balinese Bounty”).