Questions, answered.

We use your villa kitchen — indoor or outdoor. As long as there is a cooking surface and some space to work, we are fine.

Most of the food is prepared in advance before we arrive. Depending on what finishing is needed, we can bring our own portable equipment. A basic kitchenette or even just a small cooking surface is usually enough — tell us your situation when you enquire and we will confirm what works.

We bring everything — our own pans, knives, serving platters and all ingredients. We use the villa's cooking surfaces and dining table. You don't need to prepare anything.

Usually three or four — Yuli, Nic and one or two assistants depending on the group size. We keep the team small so the evening feels personal, not like a catering event.

We typically arrive around one hour before dinner. The meal takes roughly two to two and a half hours. We stay to clear up completely — most evenings we are finished and out within three to three and a half hours of arriving.

It helps if someone is there to let us in and show us the kitchen. After that, you are free to relax until dinner is ready.

Children are very welcome. The price is the same for all guests — the main course is sharing style and the starters and snacks are individual small portions, so it works naturally for mixed groups. The sambals and spicy elements are always served separately so everyone adds heat to their own taste.

Per person. IDR 1,100,000 per guest for the food menu. Beverages and additions are priced separately.

The full menu — welcome jamu, starter, main course and dessert — plus all ingredients, cooking, service and clearing up. Beverages are not included unless you add them.

Yes. We ask for a 50% deposit to confirm your booking. If you cancel within 48 hours of the evening, the full amount is charged. This allows us to source ingredients and prepare properly for your group.

We accept bank transfer or cash. The deposit is paid to confirm the booking. The balance is settled on the evening or by transfer beforehand — whichever you prefer.

Yes. An 11% government tax and a 5% service charge are added to the final bill. These will be clearly stated when we confirm your booking.

Almost all of our guests started somewhere. Yuli grew up with these dishes — she cooked them first for her own family and friends before ever cooking for guests. She walks everyone through every dish during the evening, so even guests who know nothing about Indonesian cuisine leave feeling like they understand it.

We offer three different menus — Signature, Coastal and Garden — so we choose together before the evening to make sure the direction works for your whole group. Within the menu, if a specific dish doesn't work for someone, we can look at whether a dish from one of the other menus can substitute. We are flexible where we can be.

We can work with most dietary preferences through our menu choice — the Pescatarian and Vegetarian menus are designed for this. However, we do not cater to severe or specific ingredient allergies such as garlic, onion or individual spices. Indonesian cooking is built on aromates and spice bases, and because the evening is served on sharing plates, cross-contamination cannot be avoided. We prefer to be honest about this rather than make promises we cannot keep. If you are unsure, contact us before booking and we will tell you exactly what is in each dish.

We do not take bookings where a severe allergy could put a guest at risk. Our dishes are prepared fresh from scratch, but the sharing-plate format means cross-contamination is always possible. We are happy to discuss your specific situation — but we will always be honest if we feel we cannot safely accommodate.

Yes. Yuli is Muslim herself, so halal is important to us personally. Please let us know when you enquire and we will confirm the details for your specific menu.

Private villa dining is when a chef and host come to your villa to cook and serve a meal for your group. Instead of going to a restaurant, the experience comes to you. Yunic Dining offers this as a personal Indonesian dining experience across Bali.

A private chef cooks food. Yunic tells the story behind it. Yuli brings the cultural memory of Indonesian family cooking — the recipes, the traditions, where each dish comes from. Nic brings the professional craft. Together they create an evening that is personal, warm and rooted in real Indonesian hospitality.

Yes — and most Western guests are surprised by how much they love it. The spice level is always adjustable. Yuli explains every dish so guests feel comfortable and curious rather than uncertain.

Earthy, slightly bitter and warming — turmeric and ginger are the dominant flavours, with tamarind giving it a little sharpness. Yuli sweetens it gently with honey. Most guests ask for a second glass.

At least 48 hours. For special occasions, weekends or peak season — July, August, Christmas and New Year — a week or more ahead is better.

We cater across the whole of Bali — Ubud, Canggu, Seminyak, Uluwatu, Nusa Dua, Jimbaran, Sanur, Kuta, Pererenan, Berawa, Tegalalang and beyond. For locations in the north or anywhere more than two hours from us, we add a small transportation fee. Contact us with your location and we will confirm everything upfront.

Yes, as long as the resort permits external catering in private villas. Most do. We recommend checking with your villa or resort in advance — and we are happy to help confirm requirements when you get in touch.

Not currently. We serve mainland Bali only. If you are staying somewhere remote or planning something special, contact us and we will see what is possible.

Yes. WhatsApp is the easiest way — we respond personally and are happy to answer questions before you commit.

We have never cancelled an evening. If something genuinely beyond our control arose, we would contact you immediately, offer a full refund and do everything possible to reschedule.