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Although Asian cuisines are not known for sweets, dessert bars are a common substitute for the wine bar culture of Europe. The trends are ever changing, spiking and dying in a matter of months. Many of them start in Korea. First there was the shaved ice, so popular in so many Far Eastern countries such as the Philippines with Halo Halo, and then bingsu South Korea or even North Korea. Sophisticated versions can be found in hip and alternative cafes across the region especially at all the best cafes in trendy Ubud. Then there was the frozen yogurt.
Next came the milk ice cream with honey. Going out for food seems to be the national pastime in many Asian countries. Teenagers meet up at the local dessert parlor after the other national sport, shopping. There, they sit around a pyramid of goodness, piling layers and layers of ice cream, shaved ice, beans, sprinkles of nuts, fresh fruits and other condiments.
At night, dessert and cocktail bars are proving a winning combination to those looking for an alternative to the loud clubs and bars. Designer desserts paired with sour cocktails are sprouting in major Asian cities. Ubud, Bali’s cultural center, is the country’s culinary laboratory and is always first to showcase the new trends in food.
Will Goldfard
Locavore is promoting 100% locally sourced food; long-term favorite, Mozaic, incorporates local Balinese spices and ingredients into Western dishes; raw restaurants are spreading like in no other part of meat-loving Southeast Asia. Thus, it comes at no surprise that Ubud is also the place where a dessert and cocktail bar called Room 4 Dessert led by veteran Will Goldfarb, would be most logically found in Indonesia.
Chef Will invited us into his dark room of pleasure in the heart of Ubud. With desserts named “50 Shades of Grace” and a champagne menu titled “Bubbles Rule!”, Room 4 dessert is a fun and playful take on a meal’s happy ending.
Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert AdriĆ , Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.
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