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Four Hands Dinner: Unearthing Culinary Crafts

John Hardy

Sharing a mutual commitment to preserving Bali’s cooking techniques and celebrating the island’s vibrant native ingredients, Amandari in Ubud and John Hardy Bali invite guests to experience a Four Hands Dinner: Unearthing Culinary Crafts. This intimate culinary journey will be hosted by Amandari’s Executive Chef Iwan Yunarto and John Hardy Bali’s Head Chef Tomy Saputra.

John Hardy

The dinner will be accompanied with an arak tasting experience by Karusotju, and Balinese dance and gamelan performances from the Kedewatan Village.

Both the dinner menu and the cultural performance will take inspiration from the myth of Goddess Nyi Pohaci Sanghyang Asri, also known widely as Dewi Sri, the Goddess of Fertility of Bali and Java, whose influence is celebrated annually during the Harvest Full Moon on the week of the event.

Day and Time: Friday, 1 December 2023 at 6pm
Location: Amandari
Online reservation: https://www.aman.com/resorts/amandari/experiences/whats-on

John Hardy

About Chef Iwan Yunarto
Chef Iwan Yunarto started his professional career at the Mandarin Oriental Jakarta in 2011. With over 14 years of culinary experience, he has spent time working for Amanjiwo, Six Senses Uluwatu, and Nirjhara. Prior to joining Amandari, Chef Iwan was the Chef De Cuisine and Nutritionist for Kimpton Naranta, Bali. Chef Iwan recently introduced new menu for the Amandari Restaurant that focuses on classic Balinese and Indonesian cuisine and highlight the regions’ diverse culinary culture and native ingredients such as Balinese Heritage Rice and Heritage Pig.

About Chef Tomy Saputra
Chef Tomy Saputra is the head chef at John Hardy Boutique and Gallery Seminyak. He uses cooking to translate John Hardy’s values of artisanship, community and sustainability, creating unique Indonesian dishes. Throughout his career as a professional Chef, Chef Tomy Saputra has been exposed to different techniques and cooking styles including classic Italian, French, Chinese and molecular gastronomy. This has allowed him to look at traditional Indonesian cooking innovatively rather than through a nostalgic lens.

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