I joined Due Course Bali's second Providore Series in Seminyak – Bali's newest dining experience celebrating the island's culinary and cultural scenes.
Some of Bali’s most interesting dining experiences aren’t necessarily the ones you can book on a whim. Due Course is exactly that. It’s a new culinary and cultural platform redefining Bali’s dining experience one evening at a time. Founded by four of Seminyak’s dining pioneers – KU DE TA, Mama San, Sangsaka and Kilo – over a casual catch-up, Due Course isn’t your typical chef-collaboration dinner. It brings together food, culture and the people who make Bali’s creative scene so special.
Due Course’s inaugural Providore Series launched on September 4th, 2026, with a sunset dinner at KU DE TA that was all about Bali’s heritage black pig. I was lucky enough to make the list once again to its Providore Series 02 on October 9th, 2026, alongside the people who truly care about Bali’s food and creative scene. Taking place in Sangsaka, founding chefs Kieran Morland and Will Meyrick returned to the kitchen, bringing Hong Kong flavours and personal stories to the table. Here’s what went down and what to expect from this Seminyak community dinner.
Key details on Due Course Bali
What: Bali’s newest, invitation-only dining experience connecting the island’s top chefs, local food stories and the creative community.
The concept: Each Providore Series zeroes in on one Bali ingredient or story, with Due Course rounding up the chefs, makers and venues who know the best way to bring them to life.
Founding venues:
KU DE TA – Jl Kayu Aya No. 9, Seminyak.
Mama San – Jl Raya Kerobokan No. 135, Seminyak.
Sangsaka – Jl Pangkung Sari No. 100, Kerobokan.
Kilo – Jl Drupadi No. 22, Seminyak.
Providore Series 02: Hong Kong Dim Sum, Yabbies, Intimate Settings
Due Course takes things personally for its second Providore Series, and I’m all for it. The evening began at Sangsaka’s moody upstairs bar, Di Atas. Everyone settled in and mingled over pre-dinner cocktails and a light bite of bluefin tuna crudo. Then, we slowly made our way downstairs where dinner was served and conversations continues. Chefs Kieran Morland and Will Meyrick showed us what Hong Kong-style dining is all about. Think dumplings, siew mai, and my favourite the beetroot har gow, which tasted just as good as it looked!
But what I loved most about this second dinner party was their choice of star ingredient: yabbies sourced from the home pond of Sangsaka’s bar manager, Pak Nyoman! There’s something special about knowing the key ingredient comes from someone who’s part of the restaurant’s own story. It brings a personal, distinctly Balinese touch to the Hong Kong-inspired menu, making the experience feel less like a formal event and more like an intimate dinner party, with a story behind every bite.
In case you missed it: Providore Series 01
The first Providore Series put Bali’s Black Heritage Pig firmly in the spotlight. After learning about how the breed is raised and preserved, it was time to taste! Chefs Jeremy Hunt, Will Meyrick and Kieran Morland added their signature flair and collaborative style. The result? One dining experience that money simply can’t buy…
Set on two long tables, the culinary powerhouses thoughtfully created a menu for sharing and connecting with fellow diners. Think Balinese laklak made and assembled right in front of you, capicola stuffed in the most delicate tart shell I’ve ever had, heritage blood sausages, and a grilled pork tomahawk which came with fresh herbs, spices and other local Indonesian ingredients.
As a writer and a foodie, I loved that there was a story behind everything I ate, rather than simply a presentation of beautifully plated dishes – although I got that too, thanks to the talented kitchen teams and the impeccably made Kevala tableware! It made every course feel like part of a bigger conversation about Bali’s produce, culinary traditions and the people who keep them alive.
My final thoughts on Due Course Bali
What I enjoyed most about Providore Series is that Due Course gave food a bigger context. It celebrates Bali’s unique produce while creating a space for chefs, producers and the island’s creative community to connect and exchange ideas. And the best bit? There’s more Due Course dinners to come! I’ll certainly be keeping an eye on what Due Course puts on the table next.
More FAQs on Due Course Bali
What is Due Course Bali?
Due Course is a new culinary and cultural platform in Seminyak, Bali, founded by four of the area's dining pioneers: KU DE TA, Mama San, Sangsaka and Kilo. It brings together food, chefs, producers and Bali's wider creative community.
What is the Due Course Providore Series?
The Providore Series is Due Course's inaugural event. Each edition centres on a single ingredient, product, practice, place or cultural story, bringing together the chefs, producers, artists and venues best suited to explore it. The first edition, held in September 2026, focused on Bali Black Heritage Pig.
Who founded Due Course Bali?
Due Course was founded by four established Seminyak dining venues: KU DE TA, Mama San (led by chef-restaurateur Will Meyrick), Sangsaka (founded by Kieran and Yunika Morland) and Kilo.
Where was the second Due Course Bali event held?
The second Providore Series took place at Sangsaka in Seminyak, Bali, on Friday, 9 October 2026.
What was the theme of the second Providore Series?
The dinner event celebrated yabbies, sourced from the home pond of Sangsaka’s bar manager, Pak Nyoman. The menu started with dim sum plates featuring chefs Kieran Morland's and Will Meyrick's takes on Hong Kong flavours, followed with seafood and meat courses, before ending with cocktails upstairs at Sangsaka's bar Di Atas.