Two Alila Addresses Come Together for a Cross Cultural Dining Series in Uluwatu

A new dining collaboration is set to unfold above Uluwatu’s limestone cliffs this April as Alila Villas Uluwatu partners with Alila Shanghai for a limited series at CIRE, running from 15 to 19 April 2026. Bringing the exchange to life is Chef Scott Bao, Chef de Cuisine of 500 Weihai Road, Alila Shanghai’s signature Chinese restaurant, who joins Chef Kadek for a menu shaped by craftsmanship, cultural memory, and contemporary expression.

The collaboration places Shanghai and Bali in the same frame, not as opposites, but as two distinct culinary voices meeting through detail, technique, and atmosphere. Chef Scott Bao is known for his work with Huaiyang and traditional Shanghai cuisine, with a background that includes leadership roles at Michelin starred and Black Pearl listed restaurants. At Alila Shanghai, his cooking reflects a philosophy rooted in heritage, while remaining open to modern interpretation.

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Set in Jing’an district and integrated with the historic Zhangyuan shikumen complex, Alila Shanghai brings an urban expression of the Alila brand into this exchange. That identity meets the more open, ocean facing setting of Alila Villas Uluwatu, where CIRE becomes the stage for a five day series of breakfasts, degustation dinners, and a signature brunch designed to move between comfort, refinement, and storytelling.

The series begins on 15 April with a special breakfast experience introducing Chef Bao’s interpretation of Shanghai morning favorites. Guests can expect xiaolongbao with minced black pork, handmade steamed vegetable buns, Shanghai style sakura ebi noodles dressed in scallion oil, and long tailed anchovy wonton soup.

From 16 to 17 April, the collaboration expands into both breakfast and a five course degustation dinner. Highlights include Shanghai style marinated deep fried sea fish, pan seared anchovy wonton pot stickers, and black truffle xiaolongbao. Chef Kadek presents Castaing duck breast with candied lemon, mushroom parfait, and roasted duck consommé, alongside slow braised wagyu beef short rib with almond sauce.

On 18 April, the collaboration reaches its most expansive format with a signature brunch presenting both chefs side by side. The menu moves across cultures with seafood, caviar, handmade buns, seasonal vegetables, noodles, and charcoal cooked mains.

The closing day on 19 April brings one final breakfast service and a return of the degustation dinner, ending the collaboration on a note of shared inspiration and culinary connection.

With limited seating available, this collaboration offers one of April’s more compelling reasons to head to Uluwatu for the table as much as the view.

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