Top Ten Things To Do In Ubud

March 1, 2012 2 Comments

The Elephant Cave

The Famous Rice Terraces

With breathtaking views of its pituresque rice terraces to its luxury resorts, Ubud is full of diversity and culture.

Known as the Arts Hub of Bali it not only attracts the budget conscious backpacker looking to loose and then find themselves again after weeks of Yoga and micro diets, but now also the luxury seeking tourist as well.

Clear Cafe


Havana Cafe

Babi Guling at Ibu Oka

Its culture is a shining reminder that traditional Bali still has its place firmly planted on the ground no matter how many Yoga studios can be built here…and there are quite a few.

Taksu Yoga Studio

My Top Ten Things

  1. Visit Jalan Monkey Forest
  2. Try the best Babi Guling (suckling pig) at Ibu Oka
  3. Visit Viceroy Ubud for a coffee or cocktail, the resort and views are absolutely breathtaking
  4. Try Yoga at  Taksu or The Yoga Barn. Everybody is doing it!
  5. Visit the Elephant Cave
  6. Have a Reflexology Massage at Bali Reflexology
  7. Ride a bike through rice fields in the late afternoon
  8. Eat Organic Carrot cake at Clear Cafe- I could eat it everyday
  9. Watch a Balinese Traditional Dance
  10. Bargain in the markets…Ubud and the famous Night Market in Gianyar, 2 minutes from Ubud

And a few extra mentions for- Casa Luna Cafe and Cooking School, Havana Cafe and The Jazz Club for a quite bevy or two.

Reflexology Bali

Jalan Monkey Forest

What can you recommend to others visiting Ubud?
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2 Comments to “Top Ten Things To Do In Ubud”
  1. Frank D Law says:

    Stopped by Bali on our way back from Shanghai. Loved Bali, especially Ubud which is a place we would come back to again and again.

    This is our third visit to Bali so we decided to give Ibu Oka one last chance, in view of the many superlative reviews in guide books, travel channels and magazines. Reasoning: So many cannot be wrong.

    But it looks like they can be. Although the meat itself which was served piping hot, was generally underwhelming, gamy but flavorful enough, the crackling was still as tough as old leather shoes! It really made my DW and me wonder whether those folks who write glowing reviews of Ibu Oka and their babi guling, including Anthony Bourdain and the food critic from The Guardian have ever tasted suckling pig in a Chinese restaurant? If they have, they would have tasted exactly how good suckling pig should taste like with crackling so crispy thin that every bite is to be savored! It is highly unlikely that after that, they would ever venture to describe babi guling as amazing”, “fantastic”, “best ever” and all the silly hyperbole that have come to dominate this debate and given Ibu Oka an undeserved reputation. I have nothing against Ibu Oka per se. It is the integrity of reviews that I’m concerned about!

    To draw an analogy, if you live in a small outpost, say in the far reaches of Siberia, you may describe your local football outfit as “amazing”, “best in the world” or whatever superlative terms you may wish to employ, not out of intellectual dishonesty, but only because you have never been exposed to the silky skills of the likes of Barcelona or Manchester United.

    That is probably how it is with this “amazing babi guling” nonsense! We were in Shanghai for 9 days and tried Peking Duck and suckling pig IN SEVERAL RESTAURANTS and the stuff that they served up were slices of culinary heaven!

    As we live in San Francisco, we have developed an affinity for the dish. We know that everyone is entitled to their opinion. But how do you judge a dish when you haven’t tasted even remotely the best? It is really like the uncultured and the philistine trying to pontificate on high-brow literature and classical music!

    I’m a fan of Anthony Bourdain and look forward to his witty presentations but on this occasion he has dropped the baton big time! I certainly hope that Bourdain will wise up and realize that he has to remain totally objective. At the rate that he’s going, I fear that his credibility will soon be shot!

    Finally, we remain baffled over these superlative reviews, because when we compare Ibu Oka’s babi guling to the suckling pig we have tasted in Chinese Restaurants from this side of San Francisco to Melbourne to Hong Kong to Singapore and Bayswater in London, we have to say that if the Chinese version and Ibu Oka’s babi guling are compared and placed on a scale of 1-100, the Chinese version would easily place near a hundred and Ibu Oka’s would limp in below minus 10. That is the difference between a culture with 2,000 plus years of culinary development and a rank amateur!

  2. Amber says:

    Very helpful post Mel. Thankyou very much as I was trying to think of the name for that cooking schol you mentioned.

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