Photo: Offerings at Tirta Empul, Ubud.


Go on, have the lot!

Rayan Sanggingan, Ubud (next to Naughty Nuri's, opposite Neka Museum)
T: (0361) 553 2598


If you’ve always wondered why you are supposed to eat dessert after your main course, Room4Dessert is here with an answer: you aren’t! Why not just have dessert instead?


Rum-soaked brioche, cashew nutella, snakefruit ice. Oh yes.

American pastry chef Will Goldfarb, who moved to Bali a few years ago and was instrumental in getting KuDeTa’s Mejekawi off the ground, is behind this special June 2014-opened dessert bar as well. Goldfarb shook up the New York dessert scene with his original Room 4 Dessert, which offered offered more avant garde-style desserts. This incarnation is more rustic, with the basic kitchen churning out nine desserts and a range of mischievous cocktails as well.


Gourmet grilled cheese.

With no fancy accoutrements — unlike Mejekawi, which boasts state-of-the-art equipment — Goldfarb and his young team are tapping into the flavours of Bali to concoct imaginative, offbeat, delicious dishes. Think kemangi pesto on the side of grilled cheese on ciabatta with rosella jam topped with a wedge of dehydrated pineapple; or cashew sponge with bubbles of fresh soy milk — soy has never tasted so intense — with raw cacao.


Keeping it simple.

We’ve been here twice now and had the nine-plate mini-tasting each time. We’re here to tell you that, if you try really hard, it is completely possible to eat nine desserts in a single sitting. In fact, we recommend it. In particular we liked the “The sugar refinery 2.0?, mostly for the delicate wafers of caramel-ly “Bali meringue”, made from palm sugar and surrounding, well, a lot of sugar-y, creamy stuff flavoured with mangosteen bitters and local belinjo. Considering the background of Goldfarb, one of the world’s best pastry chefs, prices here are an absolute bargain. For the complete nine-dessert tasting, it’s 390,000 rupiah; individual desserts ordered a la carte are 90,000 to 120,000 rupiah.


Have you left room for the final dessert?

Goldfarb doesn’t actually like desserts himself but got into pastry due to being interested in the process behind the creation of confections; he does however like drinking and the level of care shown in the creation of the cocktails makes this really show. We tried the Negroni (all cocktails 95,000 rupiah) on our first visit and liked it so much we had to have it again on our second — served over a perfect sphere of ice made of distilled water, it was delicate but punchy. There’s a short but sweet range of wines by the glass as well (80,000 to 100,000 rupiah).


Plays second fiddle, but still delicious.

If you really have to eat a savoury course, get here at 18:00 to share in the daily staff meal. For 60,000 rupiah, you can tuck into a good nasi campur eaten in the back garden area. Of course, you need to leave room for dessert, natch.

Our rating:

Rayan Sanggingan, Ubud (next to Naughty Nuri's, opposite Neka Museum)
Tues-Sun, 18:00-late
T: (0361) 553 2598

Location map for Room4Dessert