Bali has been famous for a long time, not only tourists, but also many celebrities like to check in here to get married.

There are basically five-star hotels in the world, and I heard that a new one was opened, and I arrived in Ubud. The Ubud region is full of valleys and rice paddies, and the mountain road turns into a small local village before arriving at Subak, the seat of Hoshinoya.

The Subak Irrigation System is Bali's first World Heritage Site, irrigating Bali's terraced rice fields for 1,000 years, protecting the harmony between Bali's gods, nature and humans.

Looking around, the site is wonderful, tucked away in terraces in the jungle of the Pakerisan Valley on the east side of Ubud. When you walk into the courtyard of the hotel, it is like closing the door of the world and starting a few days of Xianju journey.

Descending the stone steps leads to the heart of the hotel's water system, where the babbling water is actually a small river that crosses the entire hotel. The area to the right of the river downhill is the public area, which extends all the way to the middle of the valley, with a different experience at different heights on each level.

The flat area on the left side of the river upwards is the Villa Estate, where 30 villas transform the hotel into a pristine village perched on top of a valley. The design of the entire hotel is inspired by the local 9th-century rice field water management system, which not only irrigates the rice fields, but also constructs a perfect ecosystem.

On the way, I saw seven birdcage-like pavilions floating in the valley, each of which extended out, each occupying a river valley view. The design is Zen and simple, choose a birdcage and sit down, order a cup of coffee, tea or wine, and after sitting down, the wind blows through the valley, and the rainforest and clouds of Ubud in front of you do not feel the presence of other caged people at all.

The design of the birdcage has its own style from morning to dusk, sunny or rainy, and it will be photographed non-stop at almost any time of the day, and the light and shadow are simply fairy. I heard that the roof of the gazebo is covered by Alan Alan, who is praised as a sacred grass, and I think it is very suitable, and when I am older, I like to think about some of the meaning of human existence and so on.

SC Johnson has been to many islands and stayed in many all-villa resorts, but I still feel that the overall planning and design here has won:

The entire villa complex has been transformed by architects and landscape architects into an ancient village on the canal.

More like a local river valley house, Bali's traditional three-section river-style river valley is transformed into a swimming pool, and the three "canal pools" are the central area and soul of the entire village. All villas are built on both sides of the canal and the private pool area of the rooms is connected to the main canal pool. Even if they are all strangers who come for vacation, they also have a sense of neighborhood, and I can only say again that it is good to meet each other.

The craftsmen use traditional Balinese building techniques to blend minimalist Japanese Zen and Balinese national styles into one and into nothing. Although the two styles are located at opposite ends of Asia, Hoshinoya's long-standing "resting place for the soul" seems to be intertwined with Ubud culture as soon as it meets.

There are only 30 villas in the entire resort, with three types of rooms: Blan, Soka, and Jaraku, all named after local flowers and birds. The Blan villa I stayed in this time, the courtyard and entrance are located on the second floor, and after entering the door, there is a roof of Balinese white thatched craft + Japanese-style Japanese-style room. I was also pleasantly surprised to see the signature tatami bed of Hoshinoya. The other details are designed to be minimalist, leaving endless white space for visual and mental space.

The water pavilion in the courtyard can be seen from the entire canal pool downstairs, and you can sit down and have a private private space for yourself to enjoy. Descending to the first floor is the private pool's oversized lounger area, which is incredibly spacious and opens directly onto the main pool.

The country is made up of thousands of islands with different cultures, so it's no wonder that the food here is so diverse. Balinese cuisine uses coconut milk, pepper, cloves, cardamom, curry and other flavored spices, and the exotic flavors are mouth-watering.

SC Johnson has always believed that taste can last, and the memory will always be there, so eating local traditional snacks and being a local foodie is worth the trip.

An eternal favorite of Balinese, the roast suckling pig is a whole suckling pig stuffed with traditional spices and mixed vegetables such as tapioca leaves, then forked and slowly rolled over a charcoal fire. Charted on the outside and tender on the inside, the skin is crispy and delicious when grilled until brown, while the pork inside is tender and juicy. Originally reserved for public entertainment at special celebrations and ceremonies, it is now often found in suckling pig shops and restaurants.

Dirty duck meal and roast suckling pig are equally famous, and they are both must-try delicacies for tourists. There are usually two theories about the origin of the name: one is that the duck is free-range in the rice field, feeding on small insects and small fish in the wild, and often gets covered in mud and dirty;

Although we rarely use dirty words in the name of the dish, this unpleasant name is full of natural and original atmosphere, and is deeply loved by tourists.

When you are in Bali's unique idyllic restaurant, looking at the green rice fields, the breeze, coconut palms, and farmhouses, you can enjoy the taste here, and the taste here is the style, and the taste is the culture.

Pepe is a local Sundai cooking method in which the food is wrapped in banana leaves. The wrapped packets are sewn with thin slices of bamboo at both ends and can be steamed, boiled, or grilled. This cooking method is commonly used to cook spicy fish, chicken, tofu, and vegetables.

There are many ways to prepare it, usually by folding the wrapped food, then sealing one end tightly and steaming it over the fire. Banana leaves develop a special aroma when mixed with food.

Banana leaf chicken is an iconic dish that is usually filled with traditional spices in a whole chicken or duck, then wrapped in banana leaves, held tightly in the bark of a banana tree, and then roasted or buried in a charcoal fire for 6 to 7 hours.

The result is a sumptuous feast where the juicy tender meat and bones have been detached and the taste is indescribable. Banana leaf chicken is a longest-running Balinese delicacy that is as famous as roast suckling pig, and is a must-try for non-pork tourists.

Originating from Padang City, Sumatra, this beef stew is somewhat similar to the beef curry without the broth version. Dozens of spices such as coconut water, red peppers, lemon leaves, and more are added to bring out multiple flavors. After a long period of stewing, the beef is already delicious, tender and delicious, and it has been included in the list of the world's top 50 cuisines.

Eating Padang cuisine likes to be eaten with your hands, and it is this unique way that makes Padang cuisine more distinctive. Wash your hands, spread out a banana leaf in front of you, and after the waiter has filled the table of Padang dishes, you can choose from them with your right hand, and then eat with your right hand, and a bowl of water will be prepared for washing your hands. Do not use your left hand to hold it, as many Padang people are religious, and the left hand is considered unclean.

Fried rice is steamed rice, stir-fried with meat and vegetables, and a mixture of minced eggs, beef, shredded chicken, shrimp, anchovies, lamb, crab, green beans, onions, shallots, and sweet soy sauce and chili sauce can be added. This type of fried rice is characterized by garnishings such as sliced tomatoes and cucumbers, fried shallots, fish, shrimp slices, and assorted side dishes when it is cooked.

This dish can also be said to be the national dish, and it is a must-order dish for people at lunch. Udo's rice, which is based on coconut milk rice, is very similar to nasi lemak in neighbouring Malaysia, except that it is usually served with fried chicken, shredded omelet, sautéed onions, anchovies and samba chili sauce.