Immerse in Nature and Forage in the Wild
Known as a fertile village in Bali, Buahan is surrounded by the Ayung River located 700 metres above sea level which makes this area rich with wild plants, fruits, and vegetables. Cocoa and coffee beans, wild berries, pepper, sugar palm, midrib mushrooms to stingless bees and sago caterpillars can easily be found here.
Guests at Buahan, a Banyan Tree Escape can immerse in nature and forage in the wild and directly pick, smell and taste the natural produce including farm harvesting, guided by Buahan Hosts who will share the benefits and usage of each of the ingredients. Afterwards, bring the harvested produce back to the resort and indulge in the freshly prepared meals at the Open Kitchen.
“We encourage our guests to explore next-level dining experiences and to fully sense the Balinese heritage and culture through the cuisine,” shared Eka Sunarya, Culinary Curator of Buahan, a Banyan Tree Escape.
Eka continued, “We welcome our guests to embark on a new concept of culinary and immerse in the fine culinary art of Bali while also conserving the almost forgotten local recipes and traditions”.
Escape Conversations
Buahan, a Banyan Tree Escape organises a series of Escape Conversations at selected times throughout the year where guests are able to engage in meaningful interactions with the experts behind the spirit of Buahan, a Banyan Tree Escape, such as the Culinary Curator, Architects and Designers, Hosts and Partners. Presented in a communal and interactive setting, Escape Conversations allow guests to have a deeper understanding, inspiration and appreciation on the story of Buahan.
One of the latest culinary collaborations at Buahan, a Banyan Tree Escape is with Chef Gede Yudiawan from Dapur Bali Mula, who also happens to be a Pemangku, or Priest, in his district. His specialty is cuisine from North Bali where he uses locally sourced fresh ingredients combined with traditional techniques from Chef Eka resulting in one-of-a-kind culinary creations that satisfies all senses, titled “Nyegara Gunung”.
With the deep story of Balinese culture symbolising the relationship between the sea and the mountain as an inseparable unit, this culinary collaboration serves as Chef Eka and Chef Gede’s interpretation on the philosophy by combining ingredients from the mountain and the sea.
