At Room4Dessert, the boundaries between tradition and reinvention blur in the most exciting ways. Season 19: Fight Club is a multi-sensory experience, an invitation to indulge in fifteen unforgettable creations, where savory intrigue and sweet surprises collide in unexpected harmony.
At Room4Dessert in Ubud, dining isn’t just about flavor—it’s an evolution. The latest menu, Season 19: Fight Club, is a bold, unapologetic dive into culinary storytelling, where fifteen courses unfold like chapters in an unforgettable experience.
Nestled in a jungle-fringed hideaway, Chef Will Goldfarb challenges diners to rethink indulgence. This isn’t just a meal—it’s an exploration of savory intensity, decadent sweetness, and playful provocations, blending local ingredients with global inspirations in ways that linger far beyond the last bite.
Forget traditional tasting menus—Season 19: Fight Club isn’t here to play it safe. This lineup demands attention, with dishes that challenge expectations and spark conversation. The journey begins with five savory creations, setting the tone for what’s to come. A reinvented Lak Lak pays homage to Balinese roots while pushing boundaries. Tuna Yudi layers fresh and cured tuna with nira melon water ponzu—a nod to local legends with a sharp, refreshing bite.
Then comes Black Heart, an umami-packed mystery—deep, moody, unforgettable. A Roman artichoke, reborn with darker, richer complexity. Prawn Praline, a surprising fusion of prawn and praline paste, channels the artistry of Jordi Villa. And then, the unexpected twist—Duck Betel, earthy and boldly spiced, reimagined in the spirit of Lower Amoy Street.
Act II doesn’t tiptoe into dessert territory—it reshapes the concept altogether. Room4Dessert doesn’t believe in sugar-coated simplicity; instead, each creation builds something new. Canang Sando is more than a dessert—it’s ritual and rebellion wrapped in layers of coconut cake, tlengis cream, and mulberry, a silent offering with meaning beyond taste. Jamu, Indonesia’s timeless herbal elixir, is softened and sweetened—a dose of nourishment for the soul.
And then, contrasts collide. Raspberry HK stuns with black sesame gelato, crisp nougatine, and a raspberry snap—precision perfected. Pandantone Perdu rewrites French toast into pandan-fried decadence, where sago pearls and passionfruit add sharp, satisfying depth. The final sweet hit? Coulant, where coffee doesn’t just enhance chocolate—it becomes it. A dark, deliberate twist, paired with lime leaf sorbet and a mushroom tuille—hot and cold, soft and sharp, a last strike before the next round.
Room4Dessert’s closing act is where things get wild. Kakigori arrives like snowfall with a secret—delicate, disorienting, unforgettable. PDF plays on code and cravings, delivering the Kedondong gummy you never knew you needed. Mataharmesan whispers in grated coffee leaf emulsion, haunting yet mesmerizing. Then, Room4Dessert plays dirty and nostalgic—Rawon Marshmallow throws campfire tradition into the unknown, mixing rawon and Toblerone into an addictive bite. Fries // Shake lets childhood curiosity roam free, a final question mark in a menu designed to rewrite what dessert can be.
At Room4Dessert, Season 19: Fight Club isn’t just a meal—it’s a provocation, a sensory experience, a challenge to let go of preconceptions. It runs for six months—but its impact will linger long after.
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