Discovering the Soul of Balinese Cuisine
A journey into Bali’s culinary heart
What's New | 8-minute read
Chef Dewa Wijaya channels the island’s rich heritage into dishes that celebrate balance, belonging, and the beauty of communal dining.
Wijaya’s culinary journey began in his family kitchen, where his mother cooked over a wood-burning stove using root vegetables and freshly ground spices. These early memories formed the foundation of his approach: simple ingredients elevated by balance and respect for nature.
“Balinese cuisine is a part of who I am,” he says. “It’s not just about the food; it’s about the culture, the rituals, and the community.”
At Kudus House, dishes are built around the island’s abundance — seafood from surrounding seas, rice from Jatiluwih’s UNESCO-listed terraces, and spices grown in Bali’s fertile soil. Ingredients like lemongrass, galangal, kaffir lime, and white turmeric are central to his cooking, each adding dimension to the symphony of sweet, salty, sour, and spice.
Rooted in Bali’s ‘healing’ tradition of using food as medicine, Wijaya’s cooking draws from the same heritage that shapes COMO Shambhala Estate. His cuisine honours balance — between spice and sweetness, freshness and depth, indulgence and nourishment.
An enduring Balinese custom, ‘megibung’ captures the island’s communal spirit: food shared from banana-leaf platters, with laughter and conversation flowing as freely as the flavours. This sense of togetherness shapes Wijaya’s menus, turning every meal into an act of connection.
“Through each dish, I hope to transport diners back to the heart of my island — where every bite is a celebration of belonging and the simple joy of sharing a meal.”
Chef Dewa was interviewed during his visit to Singapore for ‘Taste of COMO’, a signature pop-up series that celebrates the diverse culinary flavours across the COMO Group. Each edition spotlights a different chef and destination, offering diners a glimpse into the philosophies and flavours that define COMO’s global table.