Unlock another layer of Bali’s rich culture and forge a deeper connection to the land by taking part in a hands-on class at Sokasi, our riverside cooking school. Set within fragrant herb and vegetable gardens, beside the sacred Ayung River, our open-air classes start with a chef-guided tour of the local markets, before returning to the Resort to cook a menu of some of Bali's most famous dishes – as well as forgotten recipes revealed by our chef.
Daily Market Tour
8:00 am – 9:00 am
Cooking Class and Lunch
11:00 am – 2:00 pm

The name Sokasi is derived from sok nasi (literally ‘rice basket’), which is made from woven bamboo and usually hand-painted. The Balinese use sokasi to serve cooked rice and to carry fruits, flowers, leaves and food to the temple to make offerings.

Wayan Sutariawan (Suta) Head Chef
Meet our Head Chef and browse our cookbook. View

Experience Bali’s Heritage

  • Four Seasons chef instructs a couple at the Sokasi Cooking School
    En Plein Air

    Our open-air, 100-percent bamboo facility embraces the environment of our Sayan Valley and the diverse produce of the island.

  • A chef collecting fresh vegetables and herbs from a garden to use in his creations
    Plentiful Harvest

    Select your ingredients from our herb and vegetable gardens.

  • Chef Suta preparing a meal with meat, nuts, vegetables and spices in Bali
    Tale of Two Cuisines

    Our Balinese class showcases ceremonial dishes while our plant-based class highlights healthy and light cuisine inspired by Ubud.

  • Ubud Suckling Pig

    No visit to Bali would be complete without trying the local favourite, babi guling (suckling pig). Watch our master roasters prepare this dish at Sokasi before it’s served at Ayung Terrace as part of our weekly Ubud Night Buffet. (Complimentary demonstration every Wednesday at 3:00 pm.)

  • Chef Suta expertly preparing a dish
    Chef's Table at Sokasi

    Savour the aromas of Balinese cuisine and talk to the the chef as you watch your meal being cooked right before your eyes in Sokasi’s open kitchen. This intimate seven-course dinner, normally prepared only for big ceremonies, highlights babi guling suckling pig that's been marinated with base genep thousand-spice paste and bebek betutu slow-roasted whole duck.

    Details

Details

  • Guided tour of the local market with our chef
  • Classes conducted in English
  • Choose from two tracks: traditional and vegetarian
  • Suitable for novice and experienced chefs alike
We can arrange virtually anything. + 62 (361) 977 577 Contact Us