Indonesian flavours take centre stage at Bali Dessert Week in Sanur

Sanur — Bali Beach Hotel, The Heritage Collection, hosted Bali Dessert Week: Pâtisserie Artistry at Roso Restaurant from 3 to 31 July 2026, offering a six-creation dégustation menu priced at IDR 250,000++ per person including a choice of coffee or tea, according to Epicure Asia and a feature on the event by NOW! Bali.

The programme was presented as a month-long culinary showcase that reimagined Indonesian flavours through contemporary French pâtisserie techniques, with a curated sequence of sweet and savoury creations. Epicure Asia describes the event as a limited-time tasting menu designed to give diners an accessible perspective on Indonesian-inspired pastry.

According to Epicure Asia and NOW! Bali, the menu was developed by Executive Pastry Chef Komang Gede Juniartha of Bali Beach Hotel and Pastry Chef Louis Tanuhadi of Indomilk FnB Solutions. The chefs collaborated to bring together French pastry methods with ingredients and flavour references drawn from Bali and other parts of the Indonesian archipelago.

Chef Komang’s three creations focused on Balinese and regional products. Bebek Betutu Brioche translated the slow-cooked, spice-rich duck dish into a buttery brioche format, with Gianyar-style duck and cassava leaves enclosed in the pastry, according to Epicure Asia. Another item, Jembrana Bedugul, combined Jembrana chocolate and Bedugul vanilla with strawberry fluid gel in a chocolate craquelin choux, referencing two of Bali’s recognised agricultural regions.

A third dessert, Semaga Kintamani, was built around citrus, pairing caramelised tangerine curd, yuzu gel and crisp meringue. Epicure Asia notes that the dish was inspired by the Kintamani highlands, an area associated with citrus and other horticultural produce.

A pastry format for Nusantara flavours

Chef Louis contributed three further creations that extended the menu’s interpretation of Indonesian flavours. According to Epicure Asia, these were a moringa gluten-free financier, a lemon raspberry madeleine and Quiche Soto Ayam, each employing French pastry formats to reference familiar Indonesian ingredients and dishes.

The Quiche Soto Ayam was described as a pastry interpretation of Indonesia’s chicken soup, incorporating elements of the classic broth into a savoury tart. The moringa financier introduced the leaf, more commonly used in savoury preparations, into a gluten-free sweet pastry, while the lemon raspberry madeleine offered a lighter, fruit-focused counterpoint within the tasting sequence.

Epicure Asia reports that the six-course menu was conceived to move between savoury and sweet, placing a duck brioche and chicken-soup-inspired quiche alongside chocolate-, citrus- and fruit-based desserts. This structure framed references such as betutu, soto ayam, Kintamani citrus and regional chocolate within established European pastry formats.

The event materials highlighted the use of premium Australian butter in the preparations, underscoring the combination of imported pastry inputs and flavour profiles associated with Indonesia. According to Epicure Asia, that approach was central to the concept of Bali Dessert Week: applying modern pâtisserie craftsmanship to ingredients connected to Indonesian culinary heritage.

Roso Restaurant is located on the mezzanine floor of Bali Beach Hotel, The Heritage Collection, on Jl. Hang Tuah in Sanur Kaja, Denpasar. The hotel’s official description of Roso emphasises its focus on Indonesian and Nusantara cuisine, positioning the venue as a setting where traditional culinary artistry is presented with contemporary elegance.

Epicure Asia notes that Bali Dessert Week was a limited-time programme, with service running only from 3 to 31 July 2026 and reservations handled through the hotel’s food-and-beverage contacts. The coverage by NOW! Bali is similarly framed around the July 2026 promotion, and does not indicate that the same dessert menu would be available beyond those advertised dates.

Key details

• Venue: Roso Restaurant, Bali Beach Hotel, The Heritage Collection, Jl. Hang Tuah, Sanur Kaja, Denpasar.
• Dates: 3–31 July 2026.
• Price: IDR 250,000++ per person.
• Included: Six Indonesian-inspired creations and a choice of coffee or tea.
• Reservations: +62 811 3831 3080 or fbreservation.themeru@meruhotels.com.

Sources

• Epicure Asia – "Bali Dessert Week Celebrates Indonesian-inspired Pâtisserie"
• Bali Beach Hotel – "Dining Experience – Roso Restaurant" (English)
• IndoBuddies – "Your City Guide to the Best Contemporary Indonesian Restaurants"
• Wanderlog – "Roso Restaurant, Denpasar, Indonesia"
• WhatsNewIndonesia – "ROSO Restaurant, Embodying Indonesia Culinary Heritage"
• Tripadvisor – "Roso Restaurant By Bali Beach Hotel"
• NOW! Bali