A Banana Dining Experience at DI SINI DI SANA by Rachman & Sons

On Thursday, 28 May 2026, DI SINI DI SANA by Rachman & Sons invites you to pause, look more closely, taste, and rediscover an ingredient that has long been taken for granted. An extraordinary Banana dining experience devoted exclusively to the banana, exploring the fruit in all its forms, flavours, and meanings.

The event runs from 12.00 to 21.00 WITA across two sessions, held at Jingga Restaurant at Bumi Kinar, and is priced at IDR 890,000++ per person. This is not merely a meal. It is an invitation to see something familiar in an entirely new light.

Bali’s Banana: Between Ritual, Symbolism and the Kitchen

Before turning to the menu, it is worth understanding why the banana makes such a fitting protagonist for a Ubud food event of this standing.

Within the Balinese context, the banana is far more than a piece of fruit. It features as an offering, a symbol of fertility, and an indispensable element of daily Hindu ritual life. The leaf serves as a vessel, the blossom as a condiment, the heart as a vegetable, and the stem as both fodder and a traditional building material. Not a single part of the plant is discarded.

Across Javanese and Balinese culinary traditions, the banana spans a remarkably broad spectrum, from savoury to sweet, from raw to fermented. To place a single ingredient at the heart of an entire dining experience is a bold creative gesture. When DI SINI DI SANA by Rachman & Sons chose the banana as the central subject of this singular Ubud dining event, the decision felt both precise and deeply considered.

Chef Ragil Imam Wibowo: Guardian of the Archipelago’s Culinary Heritage

To bring this vision to life, DI SINI DI SANA by Rachman & Sons collaborated with Chef Ragil Imam Wibowo, founder of Nusa Gastronomy and one of the most distinguished voices in the effort to safeguard the traditional recipes and ingredients of the Indonesian archipelago.

Chef Ragil’s practice goes well beyond aesthetic modernisation. He excavates the depths of ancestral recipes and presents them at the contemporary table with rigorous fidelity. For him, every local ingredient carries a narrative far richer than its surface might suggest.

This collaboration is far more than a visiting chef stepping into an unfamiliar kitchen. It is a convergence of two complementary philosophies: reverence for heritage, integrity in execution, and the conviction that food is, above all, a vehicle for storytelling. Both Chef Ragil and DI SINI DI SANA by Rachman & Sons share the belief that genuinely expressive Balinese cuisine requires neither imported ingredients nor borrowed techniques to be remarkable.

Menu: One Ingredient, Eight Dishes

This is the centrepiece of the entire experience. Each dish is conceived not simply to please, but to shift the way guests understand an ingredient they have long overlooked.

Banana Cream Soup deploys the banana, an ingredient almost universally associated with sweetness, as the base of a warm, savoury broth.
Crisp Banana Blossom Fritters showcase the blossom, a familiar presence in local markets, fried to a golden crisp using methods that preserve its inherent character.
Balinese Lawar is among the most emblematic preparations in the Balinese culinary canon, here rendered with banana as its principal element. Lawar is inseparable from the ceremonial and communal life of Bali.
Braised Banana Shoots demonstrate that slow-cooking, a technique more commonly associated with meat, yields an equally tender result when applied to the plant kingdom, producing an unexpectedly deep and yielding flavour.
Smoky Chargrilled Banana Satay is perhaps the dish most likely to confound expectation. Smoke becomes the seasoning, fire the method, and the banana commands the grill with an authority all its own.
Sautéed Duck and Banana Blossom Salad draws duck and blossom into an aromatic, layered composition that rewards attention.
The accompanying sambal commands its own presence. In Chef Ragil’s hands, it is a statement of intent: his way of demonstrating that even the most elemental preparations warrant the same care and precision as the dishes they accompany.
The dessert brings this progression to a sweet and delicate close, as described by the team at DI SINI DI SANA by Rachman & Sons as utterly irresistible.

A Space That Speaks Before the Food Arrives

The success of any distinctive dining event in Ubud rests not only on the menu, but equally on the setting in which it unfolds. Jingga Restaurant at Bumi Kinar, the chosen venue for this occasion, offers an ambience that sits in natural harmony with the spirit of the evening.

Regarded as one of the best restaurants in Ubud for those who seek genuine cultural resonance, DI SINI DI SANA by Rachman & Sons has long established itself as a landmark of heritage-conscious dining. With its signature Javanese Joglo-style interior, the sense of another era it evokes is not nostalgic artifice, but a living and dynamic cultural statement. This event is a natural expression of the principles that have always underpinned the restaurant’s identity.

Why This Ubud Food Event Is Different

This kind of unique dining in Ubud, built around a single ingredient, remains exceptionally rare, not only across Bali but throughout Indonesia. Its singular quality lies in a convergence that is genuinely difficult to reproduce: a guest chef of Chef Ragil’s stature, an ingredient selected for its profound cultural weight, and an intimate one-night occasion with seating strictly limited across two sessions.

Within the wider culinary world, the single-ingredient format is recognised as among the most rigorous and illuminating ways to explore what an ingredient is truly capable of. In Bali, elevating the banana to this platform makes a quietly powerful point: that the culinary richness of the archipelago needs neither imported produce nor borrowed techniques to command attention.

This places the banana dining experience within a rare and serious culinary conversation. This is a Ubud food event whose quality and intent set it well apart from passing trends.

Practical Information

Join DI SINI DI SANA by Rachman & Sons and Chef Ragil Imam Wibowo of Nusa Gastronomy for a banana dining experience unlike any other. As one of Ubud’s finest restaurants, consistently dedicated to celebrating local culinary heritage, this collaboration stands as vivid proof that heritage dining in Bali can be at once fresh, relevant, and genuinely surprising.

Event details:

Date: Thursday, 28 May 2026
Time: 12.00 – 21.00 WITA (two sessions: lunch and dinner)
Location: Jingga Restaurant at Bumi Kinar
Price: IDR 890,000++ per person
Includes: Family-style dining featuring a variety of banana-based dishes, accompanying sambal, and dessert
Bookings: disinidisanabras.com or via WhatsApp

Places are limited. Select your preferred session and reserve early to avoid disappointment.