Intimate Indonesian Culinary Experience at MEXX the Cooking School
From the informative introduction of local ingredients at the market, personable instructors, lush green surroundings, and the school’s very own herb garden, the course delivers the very best of hands-on experience in Indonesian culinary art. Certainly for those with a bit more time in Bali, this half-day course is a must-try.

The first pit-stop after the shuttle pick-up is the local wet market. This is where the instructor and owner, We showcase our knowledge in local products, culture, as well as her amiable character. The walk around is made interesting with her narration of the daily Balinese routine in the making of ‘offerings’, comparison of local fruits to better-known western ones, and tidbits of information about food products.

On the way towards the school, the busy streets turn into a mix of peaceful winding roads and tranquil rice patties that seems to stretch for miles. The Cooking school itself is housed in a substantial building. The facility is airy, spacious and clean with over 100 square metres of kitchen space featuring multiple cooking stations where each guest is guaranteed ample space for their own activities.

Before the class begins, a pleasant surprise of a traditional Indonesian breakfast is served, followed by a walk-through of the garden. Another amusing surprise is their own small animal coop where chickens and rabbits can be found scurrying about.

Activities in the kitchen starts off with fruit tasting of great variety. The explanation of the texture and taste helps to guide the palate of those who may be unfamiliar, and a fan-favourite is undeniably the tangy home-grown passion fruit right from their garden. Next is the introduction to the vital ingredients for Indonesian pastes such as galangal, turmeric, salam leaf, shrimp paste and many more.

The cooking session is separated into two, one before the first break to enjoy the appetizers, and the second for lunch at the end of the course. During each break, guests can mingle on the open air balcony and enjoy the view of rice patties animated by the subtle sound of the ocean. The cooking sessions are very hands-on and with enough instructors around to help get the more time-consuming tasks out of the way, the instructors are very patient and has a decent command of English. The instructions are given to follow a recipe book where guests can take notes to bring home.

After lunch, we got to the making of the offerings or Canang Sari. For those who may not know what it is will surely have seen these young palm leaf bowls scattered all over the streets of Bali. The process of constructing one with all organic materials is a welcoming challenge, and to think that often times, over 30 has to be made every morning by each household shows a commendable level of commitment to their religion and respect for their ancestral way of living.

The course is more than just a cooking course, and certainly gives you a window into the Indonesian culture the way other tourist activities rarely do.

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