Twenty years is a lifetime in the world of restaurants.
For one to last 20 years - over two very different locations - is a major feat.
Room4Dessert, the culinary love child of word-renowned pastry chef Will Goldfarb, has just marked 20 years of quirkiness, chaos and excellence in its second location in Ubud, Bali.
Born in New York, the second iteration of Room4Dessert is not only a survivor, it is challenging, fun and home of some really interesting drinks, both alcoholic and non-alcoholic.
Having started life as a late-night dessert bar in New York City, Room4Dessert has metamorphised into a dessert-focused eatery, boutique accommodation, regenerative farm, and culinary academy.
It might not be to everyone's taste, but it is a "must visit" on the list of every foodie visiting Bali.
Goldfarb, described as a "pastry provocateur and flavour philosopher", has guided his Bali eatery for 11 years after nine in the Big Apple.
The 15-course main event is lauded as "edible storytelling, botanical mischief, and joyful rebellion".
The signature menu has been named Fight Club and is described by Goldfarb as "Three decades worth of stories told through the plates we create".
Start with five inventive savoury dishes in one space; move to a room overlooking the kitchen for five desserts, and then finish in the garden next to a fire fit for a quintet of petit fours.
From savoury curveballs to sweet sensations, every mouthful is unexpected, with a nod to Goldfarb's career, which includes a stint at El Bulli, being named World’s Best Pastry Chef in 2021 and starring on Netflix series Chef’s Table.
The dishes are served to an eclectic soundtrack that veers from Sinatra to the Beastie Boys.
We opted for no alcohol pairings: mocktails with attitude like curry spritzes, a coco colada minus the rum and an Open Sesame without the bourbon. Invigorating selections.
Here’s a taste of what the menu might feature:
Lak Lak is a riff on the Balinese street snack, topped with whipped coconut yoghurt and trout roe.
Or Raspberry HK, which features local raspberries with black sesame ice cream, sesame nougatine, and black tea milk sauce.
Or the eccentric Fries // Shake: Klungkung-style sweet potato fries from chef Dewi’s garden, served with cashew aioli and kluwak mole.
"No waste. No pretence. No rules. Just flavour - at its most fearless," says Goldfarb
The Room4Dessert collection includes:
● Room4Dessert, the flagship tasting experience.
● Shelter Island, a boutique guesthouse wrapped in coconut trees and quiet magic.
● Powder Room, a local candy store for grown-ups, with natural wine and sweet treats.
● The Forest, a regenerative playground for ingredients, ideas, and education.
● Academy: pastry boot camps for the next generation of sweet thinkers.
“We don’t just serve food - we share stories," says Goldfarb.
"We grow more than ingredients here. We grow ideas. We grow people. And if we’ve done it right, you leave a little more connected to the land, to yourself, and to each other. Sometimes, we even grow dessert.
"This isn’t a retrospective - it’s a continuation. A quiet celebration of showing up, staying curious, and sharing what’s been learned along the way."
The 15-course extravaganza is thrilling, confronting and tiring. It's not something you'd want to do every week - but it is certainly something you'll want to do if you find yourself in Ubud.
A tasting with natural wines is IDR 1,890,000 ($177) per person
A tasting with spirits is IDR 1,540,000 per person
A spiritless tasting is IDR 1,290,000 per person
An unpaired tasting is IDR 1,090,000 per person
*Prices do not include 21% government tax and service charge and it pays to book well in advance.
See www.room4dessert.com. Jl. Raya Sanggingan, Kedewatan, Ubud, Kabupaten Gianyar, Bali 80561.
# The writer was hosted by Room4Dessert
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