Inventive dessert tasting menus with spirit pairings
Jl. Raya Sanggingan, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80561, Indonesia Get directions
Rp 250,000+ · Menu
"Getting a reservation at Room4Dessert, a fêted all-dessert restaurant concept in Ubud, is as prized as receiving Willy Wonka’s Golden Ticket. There is an à la carte menu, but those who have the most fun here choose the nine-course tasting menu. It’s constantly changing, but one can expect Michelin-level plates like the New Wave (carrot, pumpkin seed, anise, and marigold) and The Sugar Refinery (coconut nectar chantilly, chocolate toblerone, soursop, and Balinese meringue) with the option to pair them with mocktails or cocktails. This is a dessert-for-dinner concept that speaks to our inner child, although the treats here are of a caliber only adults would truly appreciate." - Regan Stephens
"American pastry chef Will Goldfarb’s Room4Dessert, which became a Netflix sensation last year." - Kenneth Goh
"Room4Dessert, led by American pastry chef Will Goldfarb, gained international fame as a Netflix sensation and offers inventive desserts." - Kenneth Goh
"Will Goldfarb serves an ever-changing tasting menu of desserts made with local, seasonal ingredients at this Bali culinary destination. With spirit pairings, the dessert bacchanal will set you back around $80. The menu changes often, but you can expect enough food to constitute a full meal. For the first time in nearly a decade, Room 4 Dessert announced plans to take a winter break from January through April this year. Read the full recap of Will Goldfarb’s Chef’s Table episode here." - Greg Morabito
"Conceived as an intimate 20-seat counter serving a dessert-only tasting menu, this project revived a struggling chef’s career by focusing on direct hospitality and delight rather than abstract culinary ego; after initial fear and skepticism it garnered glowing reviews from major publications and steady acclaim, became a high-profile success, then was abruptly shuttered by partners in 2007. When later reestablished in Bali, the operation thrived on superior local ingredients and a slower pace, allowing the chef to reconnect with his craft and achieve a level of success and personal satisfaction he felt was impossible in Manhattan." - Greg Morabito
