Gili Air: Indonesian Cooking Class with Local Chefs & Lunch

4.98

(135 reviews)

What’s the experience like?

I didn’t expect kelopon to be so sticky — or so fun to make. We started the class in a breezy open kitchen on Gili Air, with the sound of scooters somewhere in the distance and a faint whiff of chili already in the air. Our teacher, Sari, handed me a ball of dough and grinned as I tried (and failed) to keep the coconut filling from escaping. “Don’t worry,” she said, “it’s always messy the first time.” That made me relax a bit. I guess I thought cooking classes would feel stiff or formal, but this one just felt like hanging out with friends who really know their food.

The menu changes depending on which course you pick — I went for the Four of a Kind option because I couldn’t decide between yellow chicken curry and fried noodles (so why not both?). Sari showed us how to toast peanuts for the sauce, using this old stone mortar that looked older than me. She told us about her family’s way of making tempeh crispier, and when someone asked about substitutions for ingredients back home, she rattled off ideas without missing a beat. At one point she laughed at my attempt to say “terima kasih banyak” — probably butchered it — but she was patient and kept things light.

By the end we’d made four dishes and eaten every last bite together around a big wooden table. The mie goreng had just enough spice to make my nose run (in a good way), and there was something about eating what you’ve cooked yourself that makes it all taste brighter. Someone asked Sari about Sasak wedding traditions while we finished dessert; she shared stories that made me realize how much food is tied up with daily life here. I still think about those little green kelopon balls whenever I smell pandan now. Anyway, if you’re curious about Indonesian food or just want an afternoon that feels real — not staged — this cooking class on Gili Air is worth it.