A long-table feast at Kaum Bali by Chef Petty Elliott and Chef Wayan, tracing Eastern Indonesia island by island: Maluku, Sulawesi, Flores, Sumbawa, Lombok and Bali. Expect the region's heritage spices in every course in this set menu: nutmeg and clove, sambal dabu-dabu, kenari nut, and jungle greens like moringa and wild pakis fern.
Long Table Dinner: Island of Spice and Forest
, — Kaum Bali
Line-up Profiles
Petty Elliott
Petty Elliott is a pioneering voice in modern Indonesian cuisine. She has served as a judge for Asia’s and World's 50 Best Restaurants. A member of the Guild of Food Writers, her work has been featured in BBC Good Food Magazine, Condé Nast Traveller, and other international publications. Her latest cookbook, The Indonesian Vegetarian Table, is a vibrant plant-led celebration of Indonesian cuisine rooted in tradition and crafted for the modern-home cook.
Wayan Kresna Yasa
Wayan Kresna Yasa is an award-winning Balinese chef who has built a formidable career in Bali and the US with his signature modern Indonesian cooking style. In 2022, his book, PAON: Real Balinese Cooking, was published by Hardie Grant Books with Co-Author Maya Kerthyasa. Today Chef Wayan can be found cooking up authentic local cuisine at popular venues HOME by Chef Wayan, and KAUM, where he is Chef-Owner and Executive Chef Patron, respectively. Both restaurants rank amongst Travel&Leisure Asia’s Best Restaurants in Indonesia 2025.
Address
Kaum Bali
Beach Club Lv. 1, Desa Potato Head Bali, Jl. Petitenget No.51B, Seminyak, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
