Chef Agus Kartika - The Grill at LUXE Villas, Ubud
Just a few steps away from the lively bustle of Ubud’s central streets lies a quiet pocket of serenity, a hidden dining enclave embraced by rice fields and untouched calm. The Grill at LUXE, long known for its intimate setting and sweeping greenery, has always felt like a secret worth keeping and a beautiful example of Ubud fine dining. We first visited in 2022 to a Slip into Luxury for an Indulgent Escape, and returning now feels like revisiting an old friend, only to discover a chef who has grown, refined and reimagined his craft.
Chef Agus Kartika has transformed his Indonesian culinary journey into a focused tasting menu Ubud experience. What unfolds is a multi island exploration that respects heritage, elevates flavour and carries the warmth of home.
Before the journey begins, a series of Indonesian bites arrive as a warm introduction, bakwan sayur, fried tempe, sate chicken Madura and crispy calamari sambal matah. Familiar flavours in playful forms, hinting at the diverse archipelago that lies ahead.
Papua’s culinary identity shines through in one of the region’s most iconic soups. Papeda, traditionally a sticky sago based porridge, symbolises communal eating and the generosity of Papuan gatherings. Here, Chef Agus introduces it as a gentle companion to a beautifully balanced bowl of ikan kuah kuning.
The turmeric infused broth is bright, aromatic, and full of depth. The barramundi is juicy and firm, its freshness lifted by orange segments that bring brightness and subtle acidity. The papeda arrives tucked in a delicate semolina pocket and blends naturally into the soup’s comforting warmth. A thoughtful and elegant reinterpretation of Papua’s most soulful dish.
Soup Ikan Kuah Kuning: Barramundi, Asparagus, Tomato, Pickles, Orange Segment, Papeda, Turmeric Seafood Essence
Kalimantan’s Ayam Cincane is traditionally smoky and full-bodied, with richness and layered flavours. Chef Agus reimagines it with precision, sous vide chicken that stays exceptionally juicy and finished on the grill for a fragrant, flame kissed aroma.
The Borneo chilli spice is rich and flavour packed, almost reminiscent of a rendang like paste in texture, complex yet beautifully controlled. Paired with a smooth corn purée and the herbal lift of kemangi, each bite is warm, balanced and deeply comforting.
Ayam Cicane: Grilled Chicken with Borneo Chili Spice, Corn Purée, Vegetable Urap, Kemangi Leaf
This dish feels like a love letter to Bali. Jumbo prawn and squid are stir-fried to an al dente bite, then wrapped in spinach that can be eaten entirely. The result is delicate, earthy, and visually striking.
The lobster bisque infused with base genep carries the soul of Balinese spice, aromatic and elegant without overwhelming the natural sweetness of the seafood. A crisp rice paper krupuk crowns the dish, a playful touch that evokes a sense of home. This was my favourite dish of the evening.
Udang Cumi Base Genep: Jumbo Prawn and Squid Wrapped in Spinach, Balinese Aioli, Lobster Bisque with Base Genep
Sumatra’s bold, coconut enriched gulai inspires this refined interpretation. Traditionally a slow cooked goat curry, Chef Agus elevates the dish using tender Dorper lamb raised in Java and grilled to a perfect, fall apart softness.
The gulai spice blend, turmeric, coriander and galangal, wraps the lamb in aromatic warmth. The layered spinach and potato croquet offers a comforting and well seasoned accompaniment. Flavours are deep, smooth, and clean, a polished expression of a beloved Sumatran classic.
Kambing Bakar Bumbu Gulai: Grilled Lamb Rack with Gulai Spice, Layered Spinach and Potato Croquet, Pickled Onion, Broccoli
Maluku, once known as the Spice Islands, is celebrated for its fresh seafood and lively sambals. Here, lobster arrives sweet and perfectly cooked, paired with a bright colo-colo sambal made from fresh chilies, tomatoes, shallots, and lime.
The sambal is spicy, sour, and refreshing, almost like an Indonesian salsa. Its acidity cuts through the richness of the lobster, while the kemangi infused green peas bring herbal softness that ties everything together. A dish defined by freshness and balance.
Lobster Colo-Colo: Lobster, Colo-Colo Sambal, Green Peas with Kemangi Purée
Traditional Javanese semur is sweet savoury, soothing and slow cooked in a comforting soy forward broth. Chef Agus offers a more refined interpretation. The beef is braised for 36-hours, unbelievably tender yet still structured. The gravy is reduced to a velvety gloss, intensifying the warm aromatics of the dish. The perkedel potato and root vegetables complete a plate that feels both nostalgic and elevated.
Semur Daging: 36-Hours Braised Beef, Soy Gravy, Perkedel Potato, Root Vegetables
A gentle and elegant finale inspired by North Sulawesi’s cherished coconut tart. The coconut custard is soft and lightly sweet, the coconut shortcake carries pronounced flavour and the rhum raisin gelato adds a delightful richness. A harmonious finishing note to a generous culinary journey.
Klaper Tart: Coconut Custard, Nata de Coco, Coconut Shortcake, Rhum Raisin Gelato
For newcomers to Indonesia’s flavours and long time lovers of its regional traditions, The Grill at LUXE’s Chef’s Table invites you to travel through the archipelago one carefully crafted plate at a time. After experiencing the journey ourselves, Dine and Wine Bali recommends this as a must dine stop for those exploring Ubud’s modern Indonesian cuisine.
As the experience is thoughtfully curated and offered by reservation only, we suggest securing your table at least 48 hours in advance to begin your own journey through this memorable Chef’s Table experience.
The Grill at LUXE
LUXE Villas Bali
Jl. Kajeng at Juwuk Manis Ubud Kaja
80571 Bali - Ubud
Foodgasm: Ayam Cincane | Udang Cumi Base Genep | Semur Daging
Reservations for The Chef’s Table Indonesian Culinary Journey must be made at least 48 hours in advance.
Available January 2026
The Chef’s Table Indonesian Culinary Journey at IDR 1.988.000 ++ / per person
Cocktail pairing available at IDR 988.000 ++ / per person
