One kitchen
Warung Tumang Bali in Banjar Laplapan, Petulu. These sites do not invent extra restaurants.
Ubud Food Guide
Plan a food day that starts in Petulu
Morning market, rice fields, flower offerings on the lane, then one village kitchen. This is a planning guide, not another place to book a table.
From the Petulu class
Market, spice table, rice field, and the meal. These are class photographs from Warung Tumang Bali. Guests are not named.
From Ubud
The kitchen is about 10 minutes from central Ubud, depending on traffic.
Small on purpose
Shared days stop at 8 guests. Chef Wayan Suryana teaches in English.
Booking stays put
Reservations stay on tumangbaliclass.com. This page does not take payment.
Six ways to use the day
Walk first. The kitchen is the middle of the day if you want it, and it is still the same Warung Tumang Bali.
The Ubud morning market, before the heat
How to walk a traditional morning market near Ubud: what is sold at dawn, what is worth tasting, and how the Petulu class uses that same market.
Petulu rice fields on a food day
A short walk through working rice paddies in Petulu, between the morning market and the village kitchen. What you are looking at, and how long it takes.
A half-day food itinerary from central Ubud
A practical half day of eating and walking: dawn market, Petulu rice fields, one village kitchen, and a quiet afternoon. One business, not a list of restaurants.
Flower offerings on the walk into the village
Canang sari on stone paths and household shrines between the rice fields and the kitchen. How to look, and how not to get in the way.
How to read a Balinese spice table
What is in the bowls before anyone cooks: chili, turmeric, coconut, candleut, banana leaf, and the difference between raw base genep and the fried paste.
Green crepes and the meal you just cooked
What happens after the cooking: dadar gulung on the outdoor table, the shared feast, and why you should not plan a second lunch.