Unlock another layer of Bali’s rich culture and forge a deep connection to the land by taking part in a hands-on class at Sokasi, our new riverside cooking school. Set within fragrant herb and vegetable gardens, our outdoor classes offer an opportunity to learn about food that pleases the palate and lifts the spirit.
- Daily Market Tour
- 8:00 am – 9:00 am
- Cooking Class and Lunch
- 11:00 am – 2:00 pm
The name Sokasi is derived from sok nasi (literally ‘rice basket’), which is made from woven bamboo and usually hand-painted. The Balinese use sokasi to serve cooked rice and to carry fruits, flowers, leaves and food to the temple to make offerings.Wayan Sutariawan (Suta) Senior Sous Chef
Experience Bali’s Heritage
- En Plein Air
Our open-air, 100-percent bamboo facility embraces the environment of our Sayan Valley and the diverse produce of the island.
- Plentiful Harvest
Select your ingredients from our herb and vegetable gardens.
- Tale of Two Cuisines
Our Balinese class showcases ceremonial dishes while our plant-based class highlights healthy and light cuisine inspired by Ubud.
- Ubud Suckling Pig
No visit to Bali would be complete without trying the local favourite, babi guling (suckling pig). Watch our master roasters prepare this dish at Sokasi before it’s served at Ayung Terrace as part of our weekly Ubud Night Buffet. (Complimentary demonstration every Wednesday at 3:00 pm.)
- Chef's Table at Sokasi
Savour the aromas of Balinese cuisine and talk to the the chef as you watch your meal being cooked right before your eyes in Sokasi’s open kitchen. This intimate seven-course dinner, normally prepared only for big ceremonies, highlights babi guling suckling pig that's been marinated with base genep thousand-spice paste and bebek betutu slow-roasted whole duck.Details
- Guided tour of the local market with our chef
- Classes conducted in English
- Choose from two tracks: traditional and vegetarian
- Suitable for novice and experienced chefs alike