Rooted in Balinese heritage and refined through international experience, Ida Bagus Ananta Putra brings a thoughtful balance of tradition and modern technique to every plate. At Hiliwatu, Bali Ubud, a Tribute Portfolio Resort, his cooking celebrates locality, culture and a deep respect for ingredients.
E: What first inspired you to become a chef?
A: Ever since childhood, my Balinese heritage and the countless hours I spent in the kitchen with my grandmother and mother shaped my path towards becoming a chef. I consider myself a Balinese chef because of my roots. My family lived in a griya, a large family compound where food was not simply nourishment, but an essential part of daily life, culture, and tradition.
E: How has growing up in Bali influenced your cooking style?
A: Growing up in Bali shaped my cooking through its deep connection to culture, ritual, and bold, honest flavours. From a young age, I learned about balance and authenticity through traditional spices and fresh local ingredients. My experience working across Australia, Dubai, Kuwait, Doha, and Oman in prestigious luxury hotels further refined my craft, adding global technique and precision. Today, my cuisine reflects a harmony between Balinese soul and international refinement.
E: What makes Balinese ingredients special to you?
A: Returning to Ubud and working at Hiliwatu, Bali Ubud, a Tribute Portfolio Resort has deepened my appreciation for the richness of Balinese ingredients. I have discovered unique local produce such as daun piduh, moringa, and maniran leaves, each with its own character, aroma, and story. They reveal just how diverse and abundant Bali’s natural pantry truly is. One ingredient I treasure most is rice. Some local varieties resemble short-grain Japanese rice: naturally sweet, delicately textured, beautifully balanced, and incredibly versatile. For me, these ingredients embody the true soul of Bali.
E: How do you reflect the spirit of Hiliwatu, Bali Ubud, a Tribute Portfolio Resort in your menus?
A: At Hiliwatu, Bali Ubud, a Tribute Portfolio Resort, each menu is crafted to reflect the resort’s refined, contemporary spirit while honouring the authentic character of Ubud. Every dining experience is rooted in locality, elevated through technique and presented with understated elegance. Our Harvest Breakfast highlights the freshness of Ubud’s surrounding farms with clean, vibrant dishes that showcase the region’s abundance. At Nira, Mediterranean lightness meets subtle Indonesian influences, creating sophisticated yet relaxed poolside dining. Tapis celebrates Indonesian heritage through traditional flavours refined with modern interpretation and fresh local produce. At Omber, our signature restaurant, Mediterranean cuisine is expressed through open-fire cooking, featuring premium cuts sourced from around the world and prepared with precision and care.
E: How do you balance tradition and innovation in your cooking?
A: I balance tradition and innovation by preserving the authentic flavours and techniques of my Balinese heritage while applying modern culinary methods and refined presentation. Tradition forms the foundation of my dishes, and innovation allows me to reinterpret those flavours in a contemporary and elegant way that aligns with today’s dining expectations.
E: Do you have a signature dish that defines your approach?
A: One of my signature dishes at Hiliwatu, Bali Ubud, a Tribute Portfolio Resort is grilled octopus from Desa Lebih in Gianyar, served with refined dabu-dabu salsa, a touch of charred romesco, and the crisp freshness of moringa cucumber urap. This dish reflects my approach because it brings together every dimension of flavour: smoky, fresh, vibrant, and balanced, while showcasing local ingredients through modern, elevated techniques. It represents the harmony between tradition, locality, and contemporary interpretation that defines my cooking.
E: Where do you usually find inspiration for new dishes?
A: At Hiliwatu, Bali Ubud, a Tribute Portfolio Resort, inspiration is deeply connected to a sense of place. As the resort prepares to open, I often spend time in the quiet corners of the lobby, looking out over the expansive rice fields. The serene, lush landscape of Ubud offers constant creative direction. I also draw inspiration from conversations with local farmers.
E: After dining, what do you hope guests remember most?
A: I hope our modern mavericks leave with a genuine sense of journey, an experience that goes far beyond the plate. For us, it is about creating beautiful moments through meaningful service, genuine warmth, and dishes that carry the stories of the ingredients and the land they come from. If guests walk away with a good meal, a full heart, a satisfied appetite, and a smile, then we have truly succeeded.
CHARCOAL MAJEGAU WOOD OCTOPUS
Ingredients:
Octopus:
- 1 whole octopus (1.2-1.5 kg), cleaned from Desa Lebih, Gianyar
- 1 onion, halved
- 1 carrot, large, roughly chopped
- 1 stalk celery
- 5 cloves garlic
- 3 bay leaves
- Wangen Bag (Mixed local Balinese for Base and sauces)
- Tamarind paste
- Cassava leaves
- 1 tbsp black peppercorns
- Salt to taste
- Majegau wood for grilling
- Olive oil
- Kaffir lime
Romesco:
- 2 red bell peppers, roasted
- 1 tomato, roasted
- 2 cloves garlic, confit or roasted
- 30g almonds, toasted
- 20g candlenut, toasted
- 1tsp smoked paprika
- 1tbsp Novio Hisbiscus Kombucha vinegar
- 60-80 ml olive oil
- Koji Salt & pepper to taste
Dabu-dabu salsa:
- 2 shallots, fine brunoise
- 1 red tomato, fine dice
- 1 green tomato, fine dice
- 2 red chillies, thinly sliced
- 1 green chilli, thinly sliced
- 1tbsp calamansi or lime juice
- 1tbsp coconut oil, warm
- Pinch of salt
- 1tsp palm sugar from Dawan, Klungkung
- Kemangi leaves – Indonesian Basil
- Kalamansi from Pupuan, Tabanan
Kemangi oil:
- 1 large handful kemangi leaves
- 80ml sunflower oil
- 30ml olive oil
- Pinch of salt
Method:
Octopus preparation:
- In a large pot, add water along with onion, carrot, celery, garlic, bay leaves, black peppercorns, cassava leaves, Wangen Bag, a small amount of tamarind paste, and salt.
- Bring to a gentle simmer. Dip the octopus tentacles 2-3 times to allow them to curl naturally. Submerge the whole octopus and cook on low heat for 45-60 minutes, or until tender but still firm.
- Allow the octopus to cool in its cooking liquid to retain moisture and flavour.
- Remove and portion the tentacles. Pat dry and lightly brush with olive oil.
- Prepare a charcoal grill using Majegau wood for aroma. Grill the octopus over high heat until lightly charred and smoky, brushing with olive oil and kaffir lime zest as needed.
Romesco sauce:
- Char the red bell peppers and tomato until the skins blister. Peel and discard skins. Toast the almonds and candlenut until fragrant.
- In a blender, combine roasted peppers, roasted tomato, garlic confit, toasted nuts, smoked paprika, Novio Hibiscus Kombucha vinegar, and olive oil.
- Blend until smooth but with a slight texture. Season with koji salt and black pepper to taste.
Refined dabudabu salsa:
- Combine shallots, red tomato, green tomato, red chilies, green chilies, kemangi leaves, and palm sugar.
- Warm the coconut oil slightly and pour over the mixture to release aromas.
- Finish with calamansi juice and a pinch of salt. Mix gently and keep chilled until service.
Kemangi oil:
- Blanch kemangi leaves briefly (3-5 seconds), then shock immediately in ice water.
- Pat dry and blend with sunflower oil and olive oil until vibrant green.
- Pass through a fine strainer or cheesecloth. Season lightly with salt.
Moringa and cucumber urap:
- Blanch moringa leaves for 5-8 seconds, shock in ice water, and drain.
- Prepare cucumber (dice or julienne) and season lightly with salt.
- In warm coconut oil, sauté shallots, garlic, and chilies lightly, then add young coconut and palm sugar.
- Mix moringa, cucumber, aromatic coconut, and kemangi leaves.
- Season with salt and calamansi or lime juice. Serve fresh.
Exquisite Taste Volume 50
Hiliwatu, Bali Ubud,
a Tribute Portfolio Resort
Hiliwatu, Bali Ubud, a Tribute Portfolio Resort
Jalan Pura Dalem, Ubud
Bali 80572, Indonesia
T: (+62) 3612091988
