In the lush rainforest of Ubud, culinary magic unfolds at Room4Dessert, guided by the visionary chef, Will Goldfarb. A journey that began over a decade ago, his story intertwines with the vibrant flavors and traditions of Indonesia, shaping his unique approach to dessert. From the bountiful local produce to the wisdom of Balinese artisans, each element has left an indelible mark on his creations. Join us as we delve into Will Goldfarb's culinary world.
Tell us a little about you and how you ended up in Bali.
About fifteen years ago, another lifetime in so many ways, my family and I were looking for a new adventure after New York and a chance for a fresh start. We found it in the magical hills and valleys of Bali but specifically in the magical town of Ubud where we made our home more than ten years ago, opening Room4Dessert.
How has living in Bali influenced your culinary style and the dishes you create?
Living in Bali has been fundamental to the R4D style since before we even opened. I was lucky enough to have five years cooking with some of the most amazing natural and local products here, meeting with artisans and craftspeople and learning traditional methods that still inform our cooking.
What are the unique ingredients or cooking techniques you have discovered in Indonesia that have become integral to your cooking?
We have been obsessed with medicinal plants since our introduction from Ibu Robin Lim and her Living Pharmacy book, Apotek Hidup. We still use many of the lessons on healing through food in our dishes today, in our medicinal plants garden, which has evolved into a forest!
If I had to single out one hero ingredient, I would say that Palm Sugar is it. It has fundamentally changed our approach to sugar and sweetness, and forms the base of one of our beloved creations, Balinese Meringue.
One experience that you had in Bali that you will never forget.Â
There are so many magical moments that you are gifted with a life in Bali. I think that one that still resonates with me is the silent day, Nyepi. There is something exceptionally peaceful about just having the whole island take a day off, to recover, and wait for the bad spirits to go away. It’s hard not to get swept away in the moments with it.
Without geographical (or traffic) limitations, what would be your ideal culinary itinerary in Bali? From breakfast to dinner!
Easy. I would wake up and have a coffee and croissant at Powder Room. Then I would start by making my way up to Les to visit Jro Yudhi and have fresh fish in whatever fashion he chose to cook it. (I would have probably stopped along the way at a market for some porridge.) And on the way back home I would visit Pande Egi for the best suckling pig in the universe.
If I was feeling peckish, I’d grab a box of klepon from Warung Klepon Gianyar. Best in show. After a snooze, I’d drop into Room4Dessert to try our new tasting menu, because the snacks are sensational.
As the World's Best Pastry Chef, tell us what dessert people can't miss out on when visiting Room 4 Dessert.
June 24 we celebrate a decade of R4D and to do so we are reintroducing some of our greatest desserts. There are so many that I think fondly of, but the one that is most emblematic of our style is The Sugar Refinery. It teases out all of our botanical modernist stories while celebrating the iconic Balinese Palm Sugar. All good things are wild and free, and so is this dessert.
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