“The best way to learn about a culture or a place is to learn about their cuisine.”

– Leslie

You can tell a lot from food,

the history, the climate, the economy, the great traditions…

And when you travel, cooking is definitely the best way to get local.


The morning of the cooking class started with an amazing local tour.

Walking along the beach with many local fish boats until we get to the market place (yes! like the wet markets in HK!)


Chef Kris shows us that a man’s got to have his knife!

balicook2 Entering the fish market, did you know a lot of the blue fin Japanese tuna (our TORO) comes from Bali not Japan!

balicook3Is interesting to see that usually the whole family will be at the market the whole day running their own booth from 7am to 9pm.

This is what they do with the fishes that doesn’t sell, they dry them on the roof (sort of like our “Salt Fish”)


Moving along, to the dry market where we see a lot of herbs, but overall it is very similar to HK markets.

FYI This banana booth is really a booth, is not a backdrop 🙂


We also had a tour around the Chef’s garden with herbs, fruits and vegetables that he grows for the academy.

Chef told us his story of how he became the 5 star academy’s Chef. He has been working at the Four Seasons Bali for 20 years now.

He started out  going cooking school in Bali learning international cuisines, imagine 20 years before, they didn’t quite have  internet access where

they can have all the information in the world, and ingredients shipped from elsewhere to be taught at the school.

They could’t quite practice at home with the limited resources of ingredients.

It wasn’t like “okay, I am going to practice making pasta today, so I will grab something at city super.”

He had nothing to practice from and yet, look at his accomplishments now.

So, this is a life story we should all learn from.


After the tours, it was actually only around 9am – so sweet of the cooking academy to prepare a tropical breakfast.


And here the job begins…

Home Style Balinese Cuisine



“Kue Labu – Balinese pumpkin treat”

Serves 6

1 1/2 Cup  Coconut milk

6 1/2 tbsp Sugar

1/2 tsp Salt

1 pcs Pandan leaf

1 pcs Vanilla bean, split

11 tsp Corn starch

1 cup Grated pumpkin, steamed

(If pumpkin is too big of a job, we can use banana, yam or sweet potato)

1/2 Cup Water

1) Pour Everything in: First we mix coconut milk, sugar, salt, panda leaf and vanilla bean in a sauce pot and bring to boil then combine water and corn starch until thoroughly homogenised and stir in dissolved cornstarch slowly into the boiling coconut milk

2) Mix until thicken: When the mixture starts to thicken, add the steamed pumpkin – keep stirring, cook until you get a thick batter

3) Mould it: Pour the mixture in the cake mould and freeze it

Easy Breezy!


This is the yummy dessert I made! Along with a 4 course meal!



It was a proud moment for Chef Leslie.



You have been served, Bon appétit!



The Jimbaran Bay Cooking Academy