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Room4Dessert

Bali · Indonesia

Experimental Dining in Bali · Dessert-led contemporary tasting menu

The World's Best Pastry Chef (Awarded to Will Goldfarb by The World's 50 Best Restaurants.)

Book / ReserveCollector's monograph

Photo: Official website · room4dessert.com

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Awards & Recognition

50BEST

The World's Best Pastry Chef

Awarded to Will Goldfarb by The World's 50 Best Restaurants. · 2021

Will Goldfarb's Ubud restaurant places pastry thinking at the centre of a complete tasting-menu experience. Balinese plants, herbs and produce underpin a sequence that moves between savoury and sweet rather than functioning as a conventional dessert bar.

The Story

Origin

Will Goldfarb opened Room4Dessert in Bali in 2014, bringing the name of his earlier New York venture into a new context shaped by Ubud and its surrounding landscape.

Philosophy

Give dessert the creative breadth of a complete restaurant experience, with plants, people and place informing the work.

Why Important

Room4Dessert has given Bali a distinctive voice in experimental pastry and broadened the island's destination-dining identity beyond familiar tasting-menu formats.

Differentiation

Dessert is the organising intelligence of the restaurant rather than the final course of an otherwise conventional meal.

Food Philosophy

Pastry techniques are applied across a progression of savoury bites, desserts and smaller sweets. Herbs, fermentation and local produce broaden the register beyond sweetness.

Guest Experience

A choreographed tasting experience that moves through different spaces and stages, supported by alcoholic or non-alcoholic pairings.

Design Philosophy

An evolving relationship between restaurant and garden makes the setting part of the culinary narrative.

Design & Architecture

Architecture

A restaurant and garden environment on Ubud's northern dining corridor.

Design Language

Informal tropical spaces arranged around a staged dining journey.

Interior Design

Different areas support successive parts of the menu, making movement integral to the experience.

Graphic Identity

The numerical spelling of the name reinforces the concept's playful, unconventional identity.

Founder and chef

Will Goldfarb

Gallery · 14 photos

Menus

Season 20: Fight Club Round Two

15-course tasting menu: five savory dishes, five desserts and five petits fours · Menu last verified: 8 October 2026

Crab Crab Crab
Snacks: Fennel
Foglia
Snacks: Mulberry Leaf
Mapo
Snacks: Jicama
Nobu
Snacks: Ginger Flower
Sesame Karaage
Snacks: Black Rice
Crepes Cake
Desserts: Pandan
Porridge
Desserts: Barley
Ginger on Ginger
Desserts: Ginger
Mulberry Tings
Desserts: Mulberry
Chocolate
Desserts: Tamarind
Ice Kojong
Petit fours: Coffee
Little Tart
Petit fours: Secang
“Pasta”
Petit fours: Pineapple
Gummy
Petit fours: Tamarillo
Piscok
Petit fours: Black Sesame
Unpaired Tasting
Subject to seasonal changes. Price excludes 21% government tax and service.
1,190,000++