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Today, BLANCO Par Mandif serves as the luminary chef’s home ground, a temple to the culinary skills he has garnered throughout his career. Ensconced on the side of a hill in tranquil Ubud, within the grounds of the Blanco Museum, BLANCO Par Mandif serves up Chef Mandif’s re-imagination of Indonesian cuisine. The space features elegant, classic fine dining interiors, all soft whites, elegant white clothed tables\u003C\u002Fp>\u003C\u002Fdiv>\u003Cdiv class=\"grid-layout-col\" data-col-span=\"1\" style=\"--col-span: span 1 \u002F span 1;\">\u003Cp>and handsome plush grey chairs. The restaurant’s menu offers Mandif’s unique take on Indonesian cuisine served degustation-style, in 7 to 9 courses. Each dish is curated obsessively by the chef, made from the finest produce, seasonally sourced from trusted suppliers. Expect courses such as Tabanan farm cabbage - dressed in sesame, palm sugar and Singaraja vinegar, 21-day aged Peking duck - served with sambal matah and Balinese galangal broth and his rendition of Klappertaart - a lovely cinnamon custard studded with raisins in a flaky pastry. 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