NOW! Magazines Takes Center Stage at Ubud Food Festival 2026

The prestigious Ubud Food Festival returns this week with a distinctive focus on Indonesian culinary excellence, and for the first time, the editorial team behind NOW! Magazines will be actively shaping conversations across multiple events. Running from May 28-31, the four-day celebration brings together renowned chefs, producers, and food industry leaders to explore the present and future of Indonesia's diverse food landscape.

The festival represents a significant moment for food media in Bali, as NOW! Magazines moves beyond its printed pages to engage directly with the island's culinary community and international visitors seeking authentic Indonesian gastronomic experiences.

Spotlight on Indonesian Cuisine's Future

On May 29, the conversation begins at Bumi Kinar's Jingga Restaurant, nestled deep in the Ubud valley. The evening event, titled "At the Edge: Indonesian Cuisine in Conversation," features a panel discussion examining where Indonesian food is heading, moderated by NOW! Magazines' Head of Publishing Edward Speirs.

The panel brings together influential voices: Bram Hendrata (CEO of Ismaya Group, which operates numerous acclaimed restaurants across Indonesia), Oliver Truesdale-Jutras (Head of Culinary for the Potato Head Group), and Made Masak, a Balinese chef known for his innovative work with local foraged ingredients.

Following the discussion, attendees will experience a multi-regional Indonesian dinner prepared by three exceptional chefs, showcasing Chinese, Javanese, Balinese, and Papuan culinary traditions. Chef Glenn Erari (Semaja, Jakarta), Chef Dick Derian (Potato Head, Bali), and Made Masak will collaborate on the evening's specialty dishes.

Tickets are priced at IDR 890,000 (approximately USD $56) per person, plus tax and service charges.

Indigenous Ingredients Take Center Stage

The following day, May 30, shifts focus to the roots of Indonesian cooking. At Indus Restaurant, Helianti Hilman—founder of Javara Indonesia, a social enterprise promoting indigenous Indonesian ingredients—will discuss sustainable sourcing and community empowerment with Speirs.

Hilman is a respected voice in Indonesian gastronomy, contributing regularly to NOW! Jakarta Magazine's "Nusantara Gastronomy" column, where she explores the intersection of land, nature, and culinary tradition. Her work has made her a key figure in preserving Indonesia's agricultural heritage while supporting the farming communities that sustain these crops.

The Chef's Table experience will be guided by Chef Agus Hermawan, who operates Ron Gastro Bar Indonesia in Amsterdam. Through his restaurant and cooking, Hermawan has become an ambassador for authentic Indonesian cuisine in Europe, making him a bridge between Southeast Asian and European food cultures. This event costs IDR 350,000 (approximately USD $22) per person, plus charges.

Young Bartenders Reimagine Local Flavors

The festival closes on May 31 with a creative cocktail competition at Pinstripe Bar, where emerging local bartenders will reinterpret Bali's native ingredients in contemporary drinks. Judges include international award-winning Balinese mixologists Aris Sanjaya and others, evaluating how effectively the competitors blend traditional island flavors with modern mixology techniques.

The competition highlights a broader trend in Bali's hospitality scene: young professionals seeking to elevate local ingredients and traditional knowledge through contemporary culinary and beverage practices. This approach resonates with the festival's overarching theme of honoring Indonesian food heritage while pushing it forward.

Tickets and reservations for all events are available through the Ubud Food Festival's official channels.