Farm to Table: An intentional lunch at KU Culinary Atelier in Syrco BASÈ

At KU Culinary Atelier in Syrco BASÈ, an intimate 12-seat Chef’s Table sets the stage for one of Ubud’s most refined dining experiences. A garden tour, thoughtfully composed courses and a quietly theatrical kitchen create a restaurant journey that celebrates Indonesian ingredients with rare precision.

Set within the lush, verdant grounds of Syrco BASÈ in Ubud, KU culinary atelier elevates exclusive fine dining through its signature menu, Voices of the Island. Here, luxury is expressed through intention, freshness, intimacy and impeccable craft. The experience began with a guided garden stroll, followed by a tomato-based mocktail made from handpicked produce and a starter from the Garden Echoes selection featuring sweet pumpkin, crispy fried cricket and aromatic curry leaf.

This visit took place during the Wonderful Indonesia Gourmet programme, an initiative led by the Ministry of Tourism to spotlight Indonesian gastronomy. On that note, the essence of KU culinary atelier certainly surpassed this goal. Its ingredient-driven narrative, farm-to-table ethos and refined pacing offer a lasting perspective on how Indonesia’s culinary heritage can be elevated in a modern, intimate setting.

After the garden tour, guests were welcomed into a cosy, private lounge where an ocean charcuterie of flavourful fish was served. They were then ushered to the Chef Counter, an exquisite U-shaped altar of culinary precision reserved for twelve guests. From this privileged vantage point, diners watched a quiet choreography unfold in the kitchen, led by Chef Syrco Bakker, the two-Michelin-starred chef recently recognised with the Two Knives distinction at The Best Chef Awards in Milan. The space, defined by modern minimalism, organic warmth and earthy, handcrafted Balinese ceramics, set an atmosphere of refined, conscious luxury.

The menu progressed with expressive rhythm. Shrimps were paired with vibrant marigold, scented pandan and tender chicken. Crispy brioche accompanied quail cooked with taro and ginger. The Rice Field and Garden course brought together refreshing greens, soft snails, spicy sambal hijau, sticky mansur rice and citrusy gremolata. The Ocean selection featured elongated razor clam with starfruit and deer tongue, complemented by zucchini, XO sauce and sepia cuttlefish. Another composition combined creamy oyster, confit flametail, savoury snapper, umami-rich dashi, seaweed algue and zesty kaffir lime. The Lobster and Tradition course harmonised spiny lobster with peanut, sambal kecap, spicy lawar, pork and genep base. The soulful bebek followed, served with artisan fried rice and tender bebek betutu.

Dessert delivered a fitting finale. Pure chocolate was infused with algues, fish scales and soursop. Green klepon melted on the palate, elevated by trigona honey, while mulberry with ginger torch balanced sweetness with a bright, aromatic tang.