This July, two of the Bali’s most distinctive culinary destinations – Api Jiwa at Capella Ubud and The Long Table at John Hardy – come together for Forged by Fire, a two-part four-hands dining collaboration that explores the connection between craftsmanship, culture, and the elemental power of flame.
Taking place across two unique venues, the limited-edition series pairs Chef Arvie Delvo of Api Jiwa with Chef Tomy Saputra of The Long Table, creating a dialogue between Filipino and Indonesian culinary traditions through a shared appreciation for fire-led cooking and artisanal practice.
At its core, Forged by Fire draws parallels between cooking and craftsmanship. Much like the meticulous process behind handmade jewellery or traditional artistry, the experience celebrates patience, technique, and human connection. The result is a culinary journey where smoke, embers, and carefully sourced ingredients become vehicles for personal stories and cultural expression.
The collaboration unfolds over two evenings. The first takes place on 10 July 2026 at The Long Table at John Hardy in Seminyak, where guests will enjoy a family-style feast designed to encourage communal dining and conversation. The second chapter follows on 24 July 2026 at Api Jiwa within Capella Ubud, where the chefs will present a more intimate 10-course tasting menu that showcases their individual perspectives and collaborative creativity.
For Chef Arvie, whose culinary philosophy at Api Jiwa centres on the relationship between fire, flavour, and seasonality, the collaboration offers an opportunity to revisit memories of home through dishes inspired by his Filipino heritage. Diners can expect creations such as Adobo Bone Marrow and Cebu Lechon, both reimagined through Api Jiwa’s signature farm-to-flame approach.
Chef Tomy, meanwhile, brings a contemporary lens to Indonesian cuisine while remaining deeply connected to tradition. Drawing inspiration from his Sumatran roots and the artisanal values that define John Hardy, his dishes reinterpret local favourites through refined technique and thoughtful presentation. Signature creations such as Iga Bakar and Bubuh Bali reflect a commitment to honouring Indonesia’s culinary heritage while exploring new possibilities.
Together, the chefs create a four-hands dining menu in Bali that moves beyond technique and flavour alone. Fire becomes both a cooking method and a metaphor – revealing layers of character, memory, and identity within each dish. Throughout the experience, guests are invited to discover how culinary traditions evolve through collaboration, craftsmanship, and the stories passed between generations.
This four-hands dining experience in Bali also feels particularly fitting given the philosophies of the two hosts. Api Jiwa has built a reputation as one of Ubud’s most immersive dining experiences, where guests gather around an intimate chef’s counter to experience fire-led cuisine inspired by Indonesia and the wider region. Meanwhile, The Long Table extends John Hardy’s longstanding commitment to artistry and community, translating the spirit of the brand’s celebrated communal lunches into a dining experience that champions Indonesian ingredients and culture.
For information and reservation, contact fb.seminyak@johnhardy.com or +62 81138118004.