Padma Resort Legian Brings Indonesia’s Culinary Icons Together for a Weekend of Flavour
This June, Padma Resort Legian is turning the spotlight on Indonesia’s culinary heritage with a two-night showcase led by one of the country’s most respected chefs, Theo Setyo. Known for championing Indonesian ingredients and regional cooking traditions on the international stage, Chef Theo will join forces with the resort’s culinary team for a pair of exclusive dining experiences that celebrate the richness, diversity, and evolution of Nusantara cuisine.
The culinary journey begins on 26 June with The Nusantara Table, a one-night-only four-hands collaboration dinner at DONBIU Restaurant. Joining Chef Theo is Padma Resort Legian’s Chef de Cuisine, Arif Surya Priyanto, who will present elevated interpretations of Indonesian favourites including Sapi Wagyu Maranggi, Royal Mangut Salmon, and Otak-Otak Bandeng. Chef Theo, meanwhile, will showcase some of his signature dishes such as Gulai Kambing, Bebek Bacem, and Ikan Kuah Arsik, bringing his distinctive approach to traditional Indonesian cooking to Bali diners. The evening pays homage to Indonesia’s culinary roots while embracing contemporary techniques, offering guests a chance to rediscover familiar flavours through a refined lens. Traditional desserts, including Klepon, along with a selection of Indonesian-inspired cocktails, complete the experience.
The celebration continues the following evening at SKAI Bar & Grill with Woodfire Mediterranean Meets the Archipelago, an elevated six-hands dining collaboration that brings together Chef Theo Setyo, Chef Samuel Barus, and open-fire specialist Chef Manu Gultom. Set against the beachfront backdrop of SKAI, the experience blends Mediterranean woodfire cooking with the bold, vibrant flavours of the Indonesian archipelago. Designed around sharing-style dining and open-fire techniques, the menu showcases fresh seafood, premium Tajima beef, and inventive dishes inspired by Chef Theo’s signature cooking philosophy, which draws from traditional pawon methods. Among the highlights is his Remis Plecing, a unique combination of fresh bulung seaweed and scallops that reflects the event’s creative fusion of local ingredients and contemporary culinary expression.
Before dinner begins, guests will have the opportunity to mingle with the chefs over signature drinks and canapés, setting the tone for an evening that celebrates collaboration as much as cuisine. With three distinct culinary voices coming together around a shared passion for flavour, the event promises a dynamic dining experience unlike anything SKAI has hosted before.
For food lovers seeking something beyond the ordinary, this two-night culinary showcase offers a rare opportunity to experience some of Indonesia’s most exciting culinary talents in one unforgettable weekend.