KU Culinary Atelier at Syrco BASÈ
I found myself stepping into KU Culinary Atelier at Syrco BASÈ, hidden within Ubud’s green folds, drawn by the growing wave of sustainability and mindful cuisine. Bali’s food scene is flourishing with farm to table gardens, organic cafés, and plant based menus. Yet here, at the twelve seat counter of KU, I was about to discover something different.
When I stepped into Syrco BASÈ, I was greeted warmly, and the space already hinted at the promise of a journey about to unfold. My evening began with small gestures, herbs gathered from the garden, a sip of a botanical cocktail, the soft clink of glasses, and staff moving with quiet grace. The KU Culinary Atelier counter is small and intimate, making me aware of every whisper of flavour and every rising aroma. Around me, the wider Syrco BASÈ concept lives and breathes: a restaurant offering both à la carte freedom and curated tastings, a bar rooted in the healing spirit of the garden, and a shop that celebrates Bali’s craftsmanship through artisanal creations. Everything here feels deliberate, a harmony of detail and design.
Chef Syrco Bakker (image courtesy: IG @syrcobase)
Chef Syrco Bakker’s story bridges continents and generations. Born in the Netherlands to Dutch and Indonesian grandparents, his heritage is both memory and muse. His career began in some of Europe’s most demanding kitchens, most notably with Sergio Herman at Oud Sluis, before becoming head chef of Pure C in Zeeland at just twenty-five. Within a year, the restaurant earned its first Michelin star, and in 2019 a second under his leadership. Today, he is regarded as one of the Netherlands’ most influential culinary voices.
As the evening began to unfold, the dining experience opened with a welcome drink at the entrance, crafted from Apple (Land), Turmeric (Soul), and Sea Salt (Ocean), a symbolic beginning to the night. Guided through their regenerative garden, I was invited to touch and taste raw herbs while breathing in the scent of soil and listening to the quiet sounds of nature. Each inhale, each leaf, felt like part of a prelude.
A Balinese priest offered a blessing before I entered the atelier, grounding me in the moment and reminding me that I was not simply a diner but part of a much larger story.
Inside, the atelier revealed itself as minimalist yet warm. Clean lines and intimate lighting created an atmosphere where flavours and stories could take centre stage. The softened edges of the design made the space feel both sparse and inviting. A first starter arrived in the lounge like a whispered promise before I took my place at the counter, the stage from which the eleven course performance would unfold.
Now comes the heart of the evening, The Voices of the Island. I will share only glimpses of the eleven-course menu, leaving some secrets untold, so the surprise remains yours to discover. Think of these highlights as fragments of a walk through Bali’s botanical garden, alive, colourful, and whispering gently, taste me if you dare.
Shrimps with Marigold, Pandan & Chicken
A bright overture, citrus, and marigold danced lightly across my palate, softened by the nutty elegance of Pandan and a gentle chicken dashi. It felt like a welcoming breeze, the kind that opens the senses and invites you into the evening.
Sea Urchin & Crayfish
Here, the sea spoke in poetry. The sweetness of crayfish met the mineral depth of sea urchin, melting together on a bed of Bumbu Bali soybean sprouts. A crown of puffed rice and tender fern tips added a playful crunch. It reminded me of stepping ashore, the sound of tiny pebbles shifting underfoot as the tide recedes.
Banteng with Taro & Ginger
From the ocean to the earth, the voyage landed on the terroir of Bali. Banteng beef, earthy and mild, found its counterpart in roasted taro and the warming spark of ginger. It was a grounding dish, rooted in land and memory, a reminder of where nourishment truly begins.
SHRIMPS - marigold, pandan, chicken | SEA URCHIN & CRAYFISH | BANTENG - taro, ginger
Ricefield & Garden
From the soil to the plate, this course was a hymn to the harvest. A vibrant garden salad with snails came alive under the kiss of Sambal Hijau,
a condiment elevated into something symphonic, layered and complex, the salt of Indonesian cuisine reimagined as Bumbu.
RICEFIELD & GARDEN - garden salad, snails, sambal hijau
Alongside came the ricefield dish: mansur rice with herbs gremolata and duck egg flan, finished with a black miso jus. This jus carried the depth of miso made in-house from their own bread leftovers; a thoughtful act of sustainability transformed into flavour. What could have been waste instead became richness, adding umami and soul to the plate.
RICEFIELD & GARDEN - mansur rice, herbs gremolata
Lobster & Tradisi
Here, the ocean returned in Jimbaran style. The spiny lobster shone with peanuts, Sambal Kecap, pumpkin purée, and the bright sting of Salak vinegar. At its side, Lawar Bali brought a rustic counterpoint of pork, coconut, herbs, and Base Genep. One bite felt like tasting the essence of Babi Guling in a single mouthful, powerful and complete. Together, they expressed refinement and tradition in perfect balance.
LOBSTER & TRADISI - spiny lobster, peanut, sambal kecap
Bebek with Soul
The crescendo arrived with duck. Fourteen days dry-aged, the Bebek Betutu was kissed by flame in the spirit of Balinese Guling. Its skin shattered with confit crispness, the meat was tender and rose hued, and the liver turned into a silky indulgence reminiscent of foie gras, deepening the soul of the dish. Nothing was wasted, every element carried purpose. It was a course that felt like first love, an embrace so vivid it lingered beyond the final bite. J’adore!
BEBEK WITH SOUL - bebek betutu, nasi goreng
By this point, I could sense Syrco Bakker’s story woven through every plate. Flavours of Rendang, Nasi Kuning, Acar, and Babi Kecap surfaced not as literal reproductions but as echoes, reimagined with the precision of European fine dining. His Michelin honed discipline carried the structure, yet it was his Indonesian roots that gave the dishes their voice. The result was food that felt both personal and elevated, a dialogue between memory and mastery.
The closing act lingered like an encore, where cocktails and sweets echoed the richness of the archipelago while gently cleansing the palate.
Syrco BASÈ’s cocktails are crafted from the regenerative garden, progressive in spirit yet rooted in tradition. Whether paired across the eleven-course menu or savoured later at The Bar, each drink was a story of Bali in a glass. One standout for me was the Garden Cocktail, a bitter sour refreshment of jintan water, aromatic wine, and calamansi foam, finished with papaya leaf, Singapore daisy, dill, and a lemongrass straw. More than a pairing, it felt like an emblem of the island’s voice, alive with fragrance and texture.
GARDEN COCKTAIL - jintan, aromatic wine, calamansi foam, dill leaf, lemongrass straw
And then came the sweetest farewell. Pure Chocolate, Klepon, Mulberry, and Forager’s Treasure arrived as fleeting notes, playful yet thoughtful, like whispers from Bali’s forests and kitchens. Together they formed a tender closing gesture: LET’S CONNECT, before we part. I love this beautiful ending to the voyage, leaving both palate and spirit longing to return.
What sets KU Culinary Atelier apart is its ability to blend the precision of fine dining with a multisensory and mindful philosophy. Here, dining extends beyond taste; it unfolds through aroma, texture, sound, and storytelling, each sense gently awakened by Indonesian spices, herbs, and rituals.
Sustainability is woven into every detail. Ingredients are drawn daily from the regenerative garden, cocktails are infused with botanicals, and the team works hand in hand with local farmers, fishermen, and artisans. This is not simply farm to table but an eco-conscious dialogue with Bali’s landscapes and traditions.
For me, the evening revealed how Chef Syrco Bakker channels his Michelin starred mastery into reimagining Indonesian cuisine. He does not replicate heritage flavours; he reinterprets them with global techniques, transforming familiar notes into refined, multisensory expressions that felt both personal and poetic on my palate.
The result was a dining experience that transcended the ordinary, where artistry and awareness aligned in perfect balance. It is exactly this kind of mindful gastronomy that we at Dine & Wine Bali celebrate and share. As I left, I carried with me the whispers of sea, land, and spice, a reminder that KU Culinary Atelier is not only a meal but a story waiting to be felt and remembered.
KU Culinary Atelier
Syrco BASÈ
Jl. Sri Wedari No.72
80571 Bali - Ubud
WA: +62 822-2712-2250
Dine & Wine Bali | Foodie's Notes — by TLW
Published on 28 September 2025
