Ubud Street Food Tour

11.00

Pick up from your hotel in Ubud Area

11.20 : AYAM BETUTU KEDEWATAN

First destination time arrival depends on your villa or resort location

Chicken Betutu is Ubud’s famed chicken dish and where better to enjoy it than Kedewatan village where is it made everyday to the original and. most say, the best recipe. Betutu is a traditional Balinese dish often prepared for ceremonies or big cultural events. The whole chicken or duck is seasoned with betutu, secret spice paste and wrapped in palm bark, and then slow cooked for 5-6 hours inside a clay oven and buried in fire of rice husk, making the chicken extra juicy, tender and flavorful. The dish is usually served with a chicken satay lilit, vegetable lawar, and shredded chicken with rice.

12.15 : HUJAN LOCALE RESTAURANT

Hujan Locale is a well known Indonesian cuisine restaurant in the center of Ubud, just moments from the hustle of the main street, but quietly set back so you can enjoy a signature welcome drink and meet the head chef. The head chef will then accompany you to a local family home and show you how to make this signature Ubud style Ayam Betutu.

12.45 : MASK CARVING in Mas Village, Ubud

For centuries masks have been an integral part of Balinese rituals, many Balinese dances use masks in their performance to express the characters within each dance.

Many mask carvers these days make an ‘art shop’ or carve commercial masks. To make sacred masks a carver must undergo a purification ceremony and learn specific mysterious rituals. Only a few, usually high caste, carvers are then permitted to undertake the creation of the sacred Barong and Rangda/Durga masks. You will be able to learn about the craft and history of Mask making and discover the power of transformation the masks impart through interpreted conversations with the masters of this craft.

13.15 : WARUNG RUJAK at Goa Gajah Street

Rujak is an Indonesian dessert or snack that exemplifies the Indonesia taste for sweet, sour and hot. The unique dressing is made from a combination of chili, shrimp paste, palm sugar and also fish broth called kuah pindang. The level of spiciness can be requested, and although the ingredients themselves may seem a little unusual for a sweet dish you will be surprised to discover how they enhance the natural sweetness of the mango, papaya, cucumber and pineapples most commonly used in this dish.

14.00 : GOA GAJAH TEMPLE

At 2pm we leave for the Goa Gajah Temple in the Gianyar Regency. Goa means cave and this this cave is located above the Pangkung River where it meets with the Petanu River flow. The confluence of two rivers is believed to hold a magical energy which is why you will find many temples built between rivers.

Once a hermitage for Buddhist Monks the name Goa Gajah was first written on Negara Kertagama papyrus in 1365

15.00 : AYAM TALIWANG ALA UBUD Jalan Bale Samplangan, Gianyar

Ayam Taliwang is a signature dish of Lombok and traditionally prepared for royalty The dish uses a whole spring chicken, and here is it always free range, about 3 to 4 months old to ensure the most tender and moist flesh. The sauce that accompanies the chicken is “pelalah” and made from chili, garlic and shallot and shrimp paste. Here you will be given a choice other dishes including a mixed vegetable dish of beansprouts, long bean and spinach served with a spice paste known as sambal plecing, and a signature vegetable dish known as “beberuk” that uses only raw apple eggplant and raw long beans mixed with the special sambal made from chili, tomato, garlic and shallot, lemo and shrimp paste. Mr Suhaimi your host has run his warung since 1989 and is full of stories of his life and the history of both Lombok and Bali.

15.45 : PANTAI LEBIH – LEBIH BEACH

It’s time for the beach! But not a tourist beach, instead you will visit a beach used by local Balinese for celebration and ceremony. There are many little warungs offering similar dishes such as fish satay lilit, steamed or grilled fish wrapped in banana leaves, fish meatball. You can try all three at the different

warungs and see if you can appreciate the different characteristics of each

.

16.30 : PASAR SENGGOL GIANYAR

Just 10 minutes from the Pantai Lebih is Pasar Senggol. Here you can easily find different type of traditional food and as the market also offers many various and famous Balinese sweets and desserts, kue pasar, you will find plenty of treats to tempt you (Babi Guling Gianyar or Nasi Campur, Balinese Dessert)

18.00

Transfer and return to your hotel

CAPACITY

Min 2 people per booking - Max 10 people per group

DURATION

5hrs (including transfer time) Times are estimated and can vary depending on traffic conditions.

INSIDER TIPS

As this tour involves a lot of walking and a visit to the traditional market. We would recommend wearing comfy closed shoes and make sure you love to walk!

Some of dishes might be a bit spicy for certain people. Please make sure you informyour guide if you are not able to eat spicy dishes.

Food:
Breakfast
Lunch
Dinner
Home Cooked Meals
Street Food
Languages spoken: English, Indonesian
Included in price: Return transfers to/ from your accommodation • Air conditioned vehicle • English speaking tour leader • All day food tour local food tasting
Not Included in price: Personal expenses during the tour
Cancellations : Free cancellation - 72 hrs. Less than that, will be charge 50% cancellation fee per person. Cancellation on the day of the tour will be charge 100% from the total booking.
Availability : 2 Days in advance booking