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Numbers of Nights: 1

Number of Rooms: 1

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

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Room 3:

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Room 4:

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To add more than 4 rooms, please call 62 (361) 701010. Toll Free Telephone Numbers By Country

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If you require assistance, please contact the Resort directly at 62 (361) 701010 or our Toll-free numbers by country .

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Four Seasons Resort

Bali at Sayan

Local Time

Local Temperature

25 °C / 77 °F

Signature Experiences

Sokasi Cooking School

"In Balinese food, the magic is in the spice paste."

 

– SENIOR SOUS CHEF, Wayan Sutariawan (SUTA) 

Unlock another layer of Bali's rich culture and experience the deep connection - both practical and spiritual - that Balinese have with food by joining a hands-on class at Sokasi, our new riverside cooking school. Set amidst herb and vegetable gardens, this open-air 100% bamboo facility embraces the environment of our Sayan Valley and the diverse produce of the island.

 

Join our chef for a guided tour of the local market – an insider opportunity to learn about and select exotic fruits, vegetables and spices – as well as our own on-site gardens. Choose from two distinct culinary themes and take home a new expertise. Our Balinese class showcases traditional dishes normally reserved for important ceremonies and festivals. Meanwhile, our plant-based class features healthy and light cuisine inspired by Ubud as the centre of healing and wellness in Bali. Please book at least 24 hours in advance.

 

For more information, call 62 (361) 977577 or email concierge.balisayan@fourseasons.com.

"Every day, the Balinese make offerings to the gods that always contain an element of food, whether a few grains of rice on a canang, a piece of banana, tower of fruit for a gebogan or whole chicken. No meal is taken for granted."

 

– SENIOR SOUS CHEF, Wayan Sutariawan (SUTA) 

"The name Sokasi is derived from sok nasi (literally "rice basket"), which is made from woven bamboo and usually hand-painted. The Balinese traditionally use sokasi to serve cooked rice and to carry fruits, flowers, leaves and food to the temple to make offerings. You can find brightly-coloured varieties of sokasi at local markets, they make great souvenirs to take home."

 

– SENIOR SOUS CHEF, Wayan Sutariawan (SUTA) 

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