New Menu Creations at Maya Ubud Resort & Spa, Bali

Together, our Food & Beverage Manager, Otto M. King and Chef Ketut Langgeng with their combined years of experience, have created exciting new presentations befitting the Maya Ubud philosophy of contemporary cuisine focusing on Asian and classical cooking techniques. “We sort to create a dining experience which is elegant, yet relaxed, with a flair of exotic taste sensations based on absolute freshness, harmony of flavors and textures, with a touch of Balinese creativity.” said Otto King.

The new selection of signature dishes include ; Sake glazed smoky eel mille feuille, lemon preserve and basil salad ; Toasted duck foie gras mignon on asian spice apple and pinot noir glaze with citrus jam ; Blackened chemoula beef mignon on sake and basil jus, purple yams, snow pea shoots and red coriander salsa; Bali south shore seafood compote in creamy miso and spring onion fond, blank ink pasta; Black pepper and white chocolate tiramisu, mango and raspberry salsa.

For a casual dining experience, the River Café, deep in the rain forest, overlooking the Petanu River, is still a very popular dining option among residents of Bali and guests alike. Featuring light and healthy spa cuisine, with an eclectic choice of organic greens, tropical salads and lively hot stone cooking.
The award winning Maya Ubud Resort & Spa, with its superb location in the verdant hills of Ubud, continues to provide a unique style and standard of personalized service, in a luxurious and friendly environment.