A trip to Mandapa, a Ritz-Carlton Reserve, feels like stepping into a luxurious jungle, with its view of the lush forest as far as the eyes can see. The sound of nature and the flow of the Ayung River brings a certain calmness that Ubud is known for.
While most holiday-goers visit Ubud for its scenery and serenity, for Mandapa’s Executive Sous Chef Eka Sunarya, this is home. Chef Eka, who grew up in the nearby, quaint village of Buahan in Gianyar, now heads the kitchen of Kubu, Mandapa’s specialty restaurant that offers a refined dining experience, where guests can discover unique local flavors and ingredients with a modern flair.
“Kubu offers an experience based on nature. The first impression, guests will see the beautiful nature surrounding the Ayung River. It’s an intimate setting that is private and personalized,” Chef Eka proudly shares, describing the Kubu experience guests can expect.
One of the elements that make the Kubu experience unique is its promise to sustainability, sourcing ingredients within 100km of the area, highlighting local ingredients from wild fruits, herbs, to proteins. Chef Eka and his team make their own version of an “olive oil” using local herbs, assuring that even the simplest ingredients are locally sourced.
While Bali is known as a holiday destination all over the world, at Kubu, Chef Eka aims to highlight the local produce and the food sources of the island. Kubu, which translates to “hut” in the Balinese vernacular, promises not only a palatable dining experience but a journey through the lands of Bali and its environs.
Chef Eka creates a seasonal menu at Kubu, based on the availability of ingredients. He has worked with local farmers to find an array of wild herbs, exotic fruits, and unique vegetables—ingredients that are underrated and often overlooked.
Starting off strong is the first dish on the 10-course Kubu Experience degustation, the “Singaraja Bonito Crudo,” dressed with home fermented “buni” blood berry vinegar to give the dish a bright and tangy, flavor. Chef Eka shares that the wild berries are considered one of the most unique ingredients on the menu given that it is harvested only once a year, around March, just after Nyepi, or the Balinese Silent Day. These berries are rare to find and have a specific harvest time, making it a truly unique element on the dish.
Another favorite dish is the “Tabanan Braised Beans,” five types of slow-cooked beans that are carefully curated to bring a rich, earthy flavor, and with a surprising cashew and bean cream that brings the dish to harmony.
Chef Eka’s personal favorite is the “Bali Heritage Pig,” celebrating the Balinese black heritage pig, sourced from a boutique piggery in the highlands of Bali near Baturiti. Committed to preserving this nearly extinct variety, these pigs are fed with organic, non-GMO grains, resulting in a more gamey and flavorful meat.
“The meat I love to use is pork. I can use every part of the pig to create different tastes and textures, and the taste of the heritage pork is absolutely amazing.”
The Kubu Experience takes diners on a journey from Bali to Java and back, highlighting local ingredients with beverages made with local produce to match. Presented with a menu and a map of the island, guests can easily identify the origins of the ingredients presented in each dish
“We love to share about ingredients that are hard to find and that are almost lost. We curated dishes that are pleasant for everyone to enjoy in harmony. We do not offer premium import items from other countries but we develop ingredients with our local community and combine with our creativity to create a balance of flavor and taste,” Chef Eka explains.
The Balinese chef, who was in Mandapa during its pre-opening stages, truly considers Kubu a home—a place to welcome epicureans from all over the world, to experience his home, Bali, in a different way.
With his earliest culinary influence that began at home, he has matured in his career preparing food for his family and his community together with his mother. Through this, he has developed a deep appreciation for Balinese and Indonesian cuisine—an appreciation that he intends to share at Kubu.
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