Melbourne’s Serai Joins Bali’s YUKI Group for Two Unmissable Nights of Culinary Alchemy
If you think Bali’s culinary scene has already peaked, think again. This May, a two-night affair is about to ignite taste buds and bend the rules of pan-Asian cuisine. At the center of it all? A chef whose dishes make Gordon Ramsay nod in approval and a group of Bali restaurateurs who know that great food doesn’t have to shout—it just has to burn (literally and figuratively).
Introducing Ross Magnaye, the Filipino-Australian chef behind Serai, Melbourne’s hottest culinary ticket of 2024. He’s teaming up with YUKI Group—the brains and firepower behind YUKI and Meimei in Bali—for a limited collaboration that promises more than just dinner. Think: storytelling, soul food, and a little fire in your belly.
Chef Ross Magnaye Chef and Yudha Permana
Two Nights. Two Kitchens. One Unapologetic Vision.
The culinary rendezvous kicks off on May 1st at Meimei, the Southeast Asian barbecue joint that’s been quietly making noise in Canggu. Here, guests can expect a bold menu built on open flames, Southeast Asian soul, and chef Ross’ signature flair—like kangaroo kinilaw and fire-kissed seafood, paired with wine and cocktails curated to cut through the heat and elevate the experience.
Round two goes down on May 3rd at YUKI Uluwatu, where the elegance of a modern izakaya collides with Ross’ no-holds-barred Filipino fire. The standout? Taco Sisig, a dish so punchy it got a chef’s kiss from Ramsay himself. Add a sake pairing option, and you’ve got an evening worthy of linen shirts, loose conversations, and maybe even a toast to Southeast Asia’s unsung culinary heroes.
It’s Not Just Dinner—It’s Dialogue
“This kind of synergy is exactly what we aim for at YUKI Group,” says Executive Chef Yudha Permana, whose kitchen philosophy fuses local roots with global inspiration. “Ross brings fearless energy and flavor. We’re meeting that with a softer, refined approach—but always with purpose.”
Ross chimes in: “It’s not just about sharing flavors. It’s about sharing heritage, stories, and spirit.” His restaurant, Serai, has redefined Filipino food in Australia. Now, he’s bringing that energy to Bali—with firewood, finesse, and just enough flair to keep things interesting.
