Alila Villas Uluwatu will host a five-day culinary collaboration with Alila Shanghai at CIRE from 15 to 19 April 2026, bringing together Chef Scott Bao and Chef Kadek for a cross-cultural dining programme shaped around Chinese and contemporary European influences.
Chef Scott Bao, Chef de Cuisine of 500 Weihai Road in Shanghai, is known for his approach to Huaiyang and Shanghai (Benbang) cuisine, combining traditional techniques with contemporary interpretations. His cooking, guided by the principle of “honoring heritage, not being bound by it,” forms the foundation of the collaboration’s Chinese elements.
A Menu Built on Dialogue Between Two Kitchens
The programme opens on 15 April with a breakfast takeover introducing Shanghai-style morning dishes. The menu includes xiaolongbao filled with minced black pork, handmade steamed vegetable buns, and sakura ebi noodles tossed in scallion oil. A long-tailed anchovy wonton soup completes the selection, presenting a lighter, traditional profile to start the series.
From 16 to 17 April, the collaboration expands into both breakfast and dinner, with a five-course degustation menu titled The 5-Course Harmony. The dinner sequence begins with an amuse-bouche by Chef Kadek, followed by Shanghai-style marinated deep-fried sea fish and pan-seared anchovy wonton pot stickers. Chef Bao’s black truffle xiaolongbao offers a refined take on a classic dish, introducing layered richness through subtle additions.
From the Uluwatu kitchen, Chef Kadek presents dishes such as Castaing duck breast served with candied lemon, mushroom parfait, and roasted duck consommé, alongside an alternative of slow-braised wagyu beef short rib with almond sauce. The menu concludes with a choice between a Cabossa chocolate dessert with cheese sablé, truffle parfait, and porcini elements, or a chilled mango sago cream inspired by Shanghai dessert traditions.
Brunch as a One-Day Showcase
On 18 April, the programme shifts to a brunch format, bringing both chefs’ signatures into a single menu. Dishes include Shanghai-style marinated sea fish, anchovy wonton pot stickers, and classic xiaolongbao, alongside Chef Kadek’s oyster rockefeller using Banyuwangi oysters and Sturia caviar paired with algae sponge and smoked gindara mousse.
Additional selections range from sakura ebi noodles and handmade vegetable buns to seasonal dishes such as leek vinaigrette with walnut and cottage cheese, and grains with mushrooms and pearl barley. Main courses highlight both coastal and meat-focused dishes, including charcoal-cooked catch of the day served with chickpeas and tomato sambal, as well as wagyu sirloin with crispy garlic, charred onion, and wafu sauce.
Closing with a Final Dinner
The collaboration concludes on 19 April with a final breakfast and another presentation of The 5-Course Harmony, bringing together the same cross-cultural approach that defines the programme.
Positioned as a limited-time dining series, the collaboration highlights a shared approach between the two kitchens, where traditional Chinese flavours are interpreted alongside contemporary techniques and locally influenced ingredients from Bali.
Alila Villas Uluwatu
Jl. Belimbing Sari, Banjar Tambiyak, Pecatu, Uluwatu, Kabupaten Badung, Bali 80361
