GIANYAR, balitourismnow.com – The creative soul of Syrco BASÈ, the innovative culinary hub in Ubud led by Chef Syrco Bakker, has found its new name.
Previously known as KU, the reconstructed KU culinary atelier is now an independent fine-dining restaurant nestled within Syrco BASÈ’s lush grounds.
More than just a name change, this evolution reflects a deeper commitment to intuitive cooking, mindful dining, and intimate, sensory-driven experiences.
Derived from the French word atelier, meaning “workshop,” KU’s culinary atelier embodies a space of creativity and refinement, where technique meets emotion, and each dish is a narrative about land, people, and purpose.
This is where Chef Syrco directly expresses the values that underpin Syrco BASÈ: traceability, naturalness, and transparency. “KU’s culinary atelier is our creative heart,” says Chef Syrco.
Guided by Chef Syrco Bakker’s vision of intuitive cooking, storytelling, and a deep respect for nature, KU’s culinary atelier offers an intimate dining experience rooted in innovation, locality, and connection.
“This is where we slow down, pay attention, and explore what food can truly bring when prepared with care and respect.”
This evolution comes on the heels of growing national recognition: Syrco BASÈ was recently named one of Indonesia’s 30 Best Restaurants at the PRESTIGE Gourmet Awards, a landmark celebration of Indonesia’s most exceptional culinary destinations and talents.
A Redefined Format for Deeper Connection
With just 12 seats and an 11-course menu showcasing a variety of dishes per course, KU’s culinary atelier offers an intimate dining experience in Bali.
Each dish is prepared and served just steps away from guests, blurring the lines between kitchen and table, chef and diner.
This transparent format not only showcases refined techniques but also fosters a deeper connection—with the ingredients, the stories behind them, and the artisans, farmers, and fishermen who bring them to life.
With space to savor each dish, the experience invites reflection, intention, and a sense of presence.
The New Luxury: Grounded, Thoughtful, Personal
In a world that often equates luxury with opulence, KU’s culinary atelier introduces a new narrative: one rooted in Bali’s conscious dining experience, emotional resonance, and deep respect for origins.
The space is warm and modern in design, inviting guests into something personal, not performative.
This farm-to-table experience in Ubud draws inspiration from the island’s extraordinary biodiversity and cultural traditions, while celebrating modern craftsmanship and sustainability.
From vegetables grown in volcanic soil to ceremonial heritage ingredients, each dish is a tribute to the land and those who nurture it.
The Heart of Syrco BASÈ
Syrco BASÈ encompasses several concepts, including Syrco BASÈ Restaurant, Syrco BASÈ Bar, and Syrco BASÈ Shop. The KU culinary studio serves as its flagship and creative soul, where the chef’s philosophy is expressed in its purest form.
This is where culinary experimentation takes place live, where heritage and innovation meet, and where each dish is not just a product, but a process.
This commitment to innovation and connection was recently highlighted at the Ubud Food Festival 2025, where the KU culinary studio hosted two highly anticipated Four Hands Dinners.
The first event brought together Chef Syrco and Chef Kevin Wong of Seroja, a Michelin-starred restaurant in Singapore, ranked 40th in Asia’s 50 Best Restaurants 2025, for a soulful exchange of Malay and Indonesian culinary traditions.
The second showcases a bold collaboration between Chef Syrco and Vallian Gunawan of the renowned Kindling Jakarta, offering a 12-course journey prepared fresh, shaped by memories, techniques, and the Indonesian landscape.
“Everything we do at KU’s culinary atelier is about connection: with the seasons, the land, our culture, and each other,” says Chef Syrco.
Whether seeking out the best restaurants in Ubud or an intimate exploration of flavors and textures, KU’s culinary atelier offers a soulful experience with food in its most honest form. “Everything we do at KU’s culinary atelier is about connection: with the seasons, the land, our culture, and each other,” says Chef Syrco.
“This is a living expression of who we are and what we believe in food,” concludes Chef Syrco. [oko]