COMO Culinary Odyssey: Gianyar Edition

For this edition of the COMO Culinary Odyssey, we invite you to embark on a gastronomic journey through Gianyar’s diverse flavours. Our menu pays homage to the region’s rich traditions, highlighting dishes like jukut ares bebek, a fragrant duck and banana stem soup; the nutty and smoky urab paku, featuring fiddlehead ferns and coconut; and the iconic sate lilit tuna, a delicate minced tuna satay wrapped around lemongrass. Each dish tells a story of the land, people and deep culinary wisdom that has shaped Gianyar’s food culture for centuries.

We prioritise sustainability in our restaurants and kitchens. 99 per cent of ingredients used at COMO Uma Canggu are locally sourced, which has the dual benefit of reducing transport costs and uplifting our local economy. We also engage in responsible waste management practices, diverting our food waste into compost and animal feed.

Born and raised in Bali, Executive Chef Kadek Sugiantara has always been deeply connected to the island’s culinary traditions. After exploring the flavours of his hometown, Bangli, in the first chapter of COMO Culinary Odyssey, Chef Sugiantara now turns his focus to Gianyar, a region that holds a special place in his heart.

Gianyar represents more than just food; it embodies the artistry and dedication that define Balinese culture. Inspired by the region’s balance of spice, freshness and tradition, Chef Sugiantara carefully selects locally sourced ingredients to craft an authentic yet refined dining experience. Through this menu, he aims to highlight the depth and complexity of Gianyar’s cuisine, preserving its heritage while introducing it to a new audience.

This edition of COMO Culinary Odyssey is not just about savouring a meal, it’s about experiencing the spirit of Gianyar, one bite at a time.