Exploring Balinese Cuisine with Chef Wijaya

Discovering the Soul of Balinese Cuisine overview

Wijaya made his name at Kudus House, which forms the literal and metaphorical heart of COMO Shambhala Estate in Ubud, Bali. Occupying a 150-year-old traditional teak residence, Kudus House showcases the diverse cuisines of this island archipelago, with Bali at its centre.

Important details from the source

• Taste of COMO is a pop-up event spotlighting cuisine from the culinary world of the COMO Group.
• This month, Chef Dewa Wijaya invites you to taste the flavours from his Balinese homeland, bringing his gastronomic heritage and innovation to COMO Cuisine at COMO Orchard in Singapore from 19th to 23rd June 2024.
• Wijaya made his name at Kudus House, which forms the literal and metaphorical heart of COMO Shambhala Estate in Ubud, Bali.
• Occupying a 150-year-old traditional teak residence, Kudus House showcases the diverse cuisines of this island archipelago, with Bali at its centre.
• Wijaya’s culinary journey is deeply rooted in his upbringing.
• He was profoundly influenced by his mother’s traditional cooking using root vegetables and fresh spices over a wood-burning stove.
• “Balinese cuisine is a part of who I am,” says Wijaya; “It’s not just about the food; it’s about the culture, the rituals, and the community.”.
• His approach is grounded in the farm-to-table reality of Bali’s farming communities: locality and seasonality matter.
• The practice of using food as medicine is part of a strong Balinese ‘healing’ tradition.
• Given the rich seas that surround the island, seafood is also a key element of the cuisine, while lush rainfall ensures thriving spice gardens.

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