Three Masters at One Table in the Heart of Ubud
A rare chef collaboration at CasCades brought William Wongso, Chef Jovan Koraag, and Chef Gerry Nainggolan together for one extraordinary evening in Bali. There are evenings that quietly redefine what a restaurant in Ubud can offer. On Saturday, 2 May 2026, CasCades Restaurant at Viceroy Bali hosted a chef collaboration unlike anything the valley had witnessed before. Under the name Table of Three: One Night, Three Masters, a limited gathering of guests was invited to experience three of Indonesia’s most respected culinary minds sharing one table, one menu, and one singular purpose.
The format was designed to feel rare from the outset. Rather than a conventional tasting sequence, each course arrived as part of a family-style progression, passed between guests and accompanied by the personal stories behind every ingredient and technique. It was a meal built on memory as much as mastery.
The People Who Shaped the Evening
To appreciate what made this chef collaboration resonate so deeply, you first need to understand who brought it to life. These are not simply celebrated names within the Indonesian culinary world. They are custodians of regional identity, each carrying decades of research, travel, and cultural stewardship into every dish they create.
Chef William Wongso
Chef William Wongso is widely regarded as one of Indonesia’s foremost culinary authorities, a figure who has spent decades travelling into the country’s most remote regions to document disappearing recipes and bring the depth of the archipelago’s food culture to an international audience. His presence at the Table of Three was not ceremonial. Every course he contributed carried layers of historical context and personal archive, making the act of eating feel, at moments, like reading a passage from a living manuscript. For guests at this Ubud restaurant, his dishes offered a rare window into culinary traditions few outside Indonesia have ever encountered.
Chef Jovan Koraag
Chef Jovan Koraag has built his reputation on honouring the original intensity of Manadonese cuisine, a tradition defined by vivid spice, the generosity of the sea, and a layering of aromatics that rewards patience and attention. Where other culinary approaches might soften their edges for a broader audience, Koraag brings the full character of his heritage to the table. His contribution to this chef collaboration introduced guests to flavour profiles that were bracingly alive and deeply specific to a place many had never visited, but could, in some way, now taste.
Chef Gerry Nainggolan
Chef Gerry Nainggolan carries the warmth and gravity of North Sumatran culinary culture, a tradition deeply tied to ceremony, community, and the land. The Batak culinary vocabulary he draws from speaks in slow-cooked meats, ancestral spice blends, and a philosophy of hospitality in which feeding someone well is an act of genuine care. His presence within this collaboration brought a grounding quality to the evening, a reminder that the most enduring cuisines are always rooted in something larger than technique.
A Secret Menu Within the Menu
Guests experienced something intentionally singular at this restaurant in Ubud: a family-style progression through dishes that existed nowhere else, created entirely for one evening. Each course arrived carrying its own story, the inspiration behind the dish, the technique that shaped it, and the memory it was built from, making the act of eating feel as much like an education as a celebration.
The family-style format was a deliberate choice. Rather than the choreography of individual plating, guests were invited into something more communal, a table where dishes were passed, where conversation moved between cultures and islands, and where the act of sharing became inseparable from the act of understanding.
Why This Evening Matters Beyond One Night
With ten media representatives in attendance, Table of Three arrived at a moment when Indonesian culinary identity is receiving the international attention it has long deserved. The evening demonstrated that the most compelling dining experiences do not require spectacle. They require depth, and people who carry their subject not just technically, but intimately.
CasCades at Viceroy Bali has always stood as more than a destination for exceptional food. It is a space where culture is given room to breathe and be honoured. This chef collaboration was, in that sense, a natural expression of everything the restaurant represents: an evening that moved gracefully between education and indulgence, between history and the present moment.
The valley is always ready to welcome those who arrive with curiosity. Book your table at this celebrated restaurant in Ubud and discover the next chapter of Indonesian chef collaboration at CasCades.