{"id":200062,"date":"2026-10-12T09:00:05","date_gmt":"2026-10-12T01:00:05","guid":{"rendered":"https:\/\/thehoneycombers.com\/bali\/?p=200062"},"modified":"2026-10-12T10:54:42","modified_gmt":"2026-10-12T02:54:42","slug":"due-course-providore-series","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/bali\/due-course-providore-series\/","title":{"rendered":"Hot News 2026: Due Course Bali returns, connecting Seminyak’s community of foodies, makers and creatives"},"content":{"rendered":"

Some of Bali\u2019s most interesting dining experiences aren\u2019t necessarily the ones you can book on a whim. Due Course<\/strong><\/a> 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\u2019s dining pioneers \u2013 KU DE TA<\/strong><\/a>, Mama San<\/a><\/strong>, Sangsaka<\/strong><\/a>\u00a0<\/strong>and Kilo<\/a> <\/strong>\u2013 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\u2019s creative scene so special.<\/p>\n

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\u2019s 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.<\/p>\n

Key details on Due Course Bali<\/h3>\n

What:<\/strong> Bali’s newest, invitation-only dining experience connecting the island’s top chefs, local food stories and the creative community.
\nThe concept:<\/strong> 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.
\nFounding venues:
\n<\/strong>KU DE TA<\/strong><\/a> \u2013 Jl Kayu Aya No. 9, Seminyak<\/a>.
\nMama San<\/strong><\/a> \u2013 Jl Raya Kerobokan No. 135, Seminyak<\/a>.
\nSangsaka<\/strong><\/a> \u2013 Jl Pangkung Sari No. 100, Kerobokan<\/a>.
\nKilo<\/strong><\/a> \u2013 Jl Drupadi No. 22, Seminyak<\/a>.<\/p>\n

Providore Series 02: Hong Kong Dim Sum, Yabbies, Intimate Settings<\/h3>\n
\"Peking
This time it’s personal! The highlight of Due Course Providore Series 02 came straight from Sangsaka’s bar manager’s pond! (Photo by Honeycombers)<\/figcaption><\/figure>\n

Due Course takes things personally for its second Providore Series, and I\u2019m all for it. The evening began at Sangsaka\u2019s 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!<\/p>\n

But what I loved most about this second dinner party was their choice of star ingredient: yabbies sourced from the home pond of Sangsaka\u2019s bar manager, Pak Nyoman! There\u2019s something special about knowing the key ingredient comes from someone who\u2019s part of the restaurant\u2019s 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.<\/p>\n

In case you missed it: Providore Series 01<\/h3>\n
\"Seminyak
Beach backdrop, sunset drinks – KUDETA was the perfect setting for the launch of Due Course! (Photo by Honeycombers)<\/figcaption><\/figure>\n

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\u2019t buy…<\/p>\n

Set on two long tables, the culinary powerhouses thoughtfully created a menu for sharing and connecting with fellow diners. Think Balinese laklak<\/em> made and assembled right in front of you, capicola<\/em> stuffed in the most delicate tart shell I\u2019ve ever had, heritage blood sausages, and a grilled pork tomahawk which came with fresh herbs, spices and other local Indonesian ingredients.<\/p>\n

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 \u2013 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\u2019s produce, culinary traditions and the people who keep them alive.<\/p>\n

My final thoughts on Due Course Bali<\/h3>\n

What I enjoyed most about Providore Series is that Due Course gave food a bigger context. It celebrates Bali\u2019s unique produce while creating a space for chefs, producers and the island\u2019s creative community to connect and exchange ideas. And the best bit? There’s more Due Course dinners to come! I\u2019ll certainly be keeping an eye on what Due Course puts on the table next.<\/p>\n

Due Course Bali Instagram<\/a><\/p>\n

More FAQs on Due Course Bali<\/h2>

What is Due Course Bali?<\/h3>

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.<\/p>\n<\/div>

What is the Due Course Providore Series?<\/h3>

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.<\/p>\n<\/div>

Who founded Due Course Bali?<\/h3>

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.<\/p>\n<\/div>

Where was the second Due Course Bali event held?<\/h3>

The second Providore Series took place at Sangsaka in Seminyak, Bali, on Friday, 9 October 2026.<\/p>\n<\/div>

What was the theme of the second Providore Series?<\/h3>

The dinner event celebrated yabbies, sourced from the home pond of Sangsaka\u2019s 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.<\/p>\n<\/div><\/div>