COMO Culinary Odyssey: Buleleng Edition

Chef Kadek Sugiantara has crafted a menu that showcases the essence of Buleleng, marrying land and sea in a tapestry of textures and tastes. To accompany the dishes, we present a special cocktail trio, each infused with ingredients like kecicang, Buleleng palm sugar and coconut, paying homage to the rituals, gardens, and coastal spirit of the region. This is Buleleng as you’ve never tasted it: heartfelt, bold and deeply rooted.

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 in Bangli, Chef Kadek Sugiantara has long held a deep admiration for Buleleng, a region where land and sea meet with quiet strength and character. For him, Buleleng represents a place of honesty and tradition: palm sugar still cooked in clay pots, fish caught by hand, and spices grown in backyard gardens.

In this chapter of the COMO Culinary Odyssey, Chef Kadek draws on the spirit of coastal villages and the intimacy of family kitchens. The menu reflects forgotten flavours, reimagined with elegance while staying true to their roots. It’s more than a culinary offering; it’s an invitation to experience Buleleng’s history, rituals and heartfelt generosity.