
Morning light, sharp herbs, and three of Thailand's most compelling kitchen minds. At this Chef's Table session, Prin Polsuk, the Michelin-starred force behind Bangkok's Samrub Samrub Thai and a man who has spent decades reviving forgotten recipes from century-old Thai cookbooks, takes the pass alongside Joe Napol, pioneer of new Thai cuisine and the chef behind Michelin-starred NAWA and Samlor in Bangkok, **and Aaron Pribadi, Head Chef of Fu House in Bali, who leads the kitchen with a bold, fire-driven approach to Thai-inspired cuisine.** Prin prepares his Kanom Jeen Sao Nam, delicate rice noodles in cool coconut cream, a dish of quiet complexity. Joe brings his Khao Yum, a Thai rice salad alive with sharp herbs and fermented depth. Fu House rounds it out with an Isaan Breakfast Sandwich, bold, punchy, and built for morning light. Fermented heat, sharp herbs, controlled chaos. Thailand's new wave, plated live, no shortcuts.
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Ubud Food Festival 2026
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Ubud Food Festival and its "Organiser" Yayasan Mudra Swari Saraswati, May 2026.