Armed with traditional herbs and spices such as tabia bun, sea salt and juruhor palm sugar; Yudiawan will regale the guest with not just nourishing seafood but precious tales of Balinese kitchen, traditional recipe and secrets of the spices. Starting at 6.30pm, Tabia’s indoor and outdoor seating areas will be transformed by the wafting fragrant aroma from dishes such as Lawar Gurita, Lawar Don Tabia Bun, Sate Lilit, Serapah Gurita, Cumi Suna Cekuh, Pepes Ikan, Tuna Plalah, and Sambal Matah. Served on a generous ngiu bamboo platter with rice and a bowl of Sup Ikan, taste eight tasty and nutritious dishes made from scratch and end your Balinese Spice Journey with a refreshing Daluman with Santan. 

“Chef Yudiawan believes in the nourishing quality of Balinese cuisine. Rich in spices and vibrant in flavor, it is the embodiment of Westin Hotels & Resorts’ Eat Well approach. Through Dapur Bali Mula, he celebrates his heritage by cooking with fresh local produce and collaborates with Les Village’s fishermen, farmers, sea salt and palm sugar artisans. This holistic approach matches well with Tabia and our focus on serving sustainable and authentic Indonesian cuisine,” says director of culinary Robert Murray of The Westin Resort & Spa Ubud, Bali.