To mark the 10th anniversary of the Ubud Food Festival, Roso Restaurant steps into the spotlight, embracing this year’s theme, “Heritage,” with heartfelt purpose. At the center of its participation is a culinary showcase led by Chef I Ketut Gede Arya Prima Udayana—Executive Sous Chef of The Meru Sanur and Bali Beach Hotel The Heritage Collection—who will present a cooking demonstration on 31 May at Teater Kuliner, Ubud.
In this session, Chef Prima will reimagine Dendeng Basah Balado, a signature Roso dish that brings together wagyu short ribs, bold chili, and aromatic kaffir lime. Accompanied by Jantung Pisang and Jagung Nangka Muda—two side dishes inspired by the historic Mustika Rasa cookbook—the creation is a tribute to Indonesia’s culinary legacy. Each element is crafted with locally sourced ingredients and an unwavering respect for traditional techniques.
Roso’s involvement reflects more than a festival appearance—it is a celebration of culture, memory, and identity. Guided by a passion to preserve the richness of Indonesian cuisine, Roso seeks to stir a deeper connection to heritage by turning age-old recipes into meaningful, modern experiences.
Set against the backdrop of Ubud’s vibrant food community, this moment becomes an invitation—to taste the past, honor tradition, and imagine the future of Indonesian gastronomy.
