Hai, taking on a 101 km grand fondo two weeks ago felt like a rite of passage. Bali has this way of challenging you, especially when you’re on the road before dawn, knowing you’ve got hours ahead. The idea of pushing through those kilometers, dealing with the heat and the climbs, was intimidating but also a goal I couldn’t shake off.

I started at 5:13 AM in Sanur, meeting up with my friend while the streets were still empty. Those early kilometers felt like a warm-up; we kept a steady pace, passing through Pemogan at 10 km by 5:37 AM. As we got closer to Jimbaran at 20 km, the sky began to lighten, and we could see more of the road ahead. The energy was good, and the early morning air made it feel manageable.

By 30 km, we reached Nusa Dua, where we decided to take our first break. It was only 7:03 AM, but it already felt like we’d been going for a while. A few minutes to stretch, some water, and we were off again. By Tuban at the 40 km mark, it was time for breakfast. 

A simple bowl of bubur ayam was just what we needed. The warm, savory porridge was like a hug in a bowl, and we eagerly dug in. But that’s when the bubur ayam debate began.

You see, I'm firmly on Team Diaduk—a true believer in the art of mixing everything together. To me, the beauty of bubur ayam lies in the harmonious blend of chicken, broth, sambal, and crunchy toppings. Each bite should be a perfect fusion of flavors, like a culinary symphony. Stirring? Absolutely necessary.

My friend, however, was adamantly against it. “You can’t stir bubur!” they exclaimed with the seriousness of a monk guarding sacred text. “The chicken, the shallots, the sambal... each component has its place in the bowl, and you must respect that. Stirring is an insult to the ingredients.”

I couldn’t help but laugh. “You’re telling me you’re going to eat all those separate layers one by one? Like some sort of porridge purist?”

My friend nodded gravely, clearly ready to die on this hill. “It’s about the experience,” they said. “Each spoonful is a carefully crafted masterpiece.”

We took our first bites. My friend, true to their word, carefully avoided mixing, while I dove right in, stirring like there was no tomorrow. To my surprise, both approaches had their merits. The un-stirred bowl was like a delicate dance of textures—each bite a little different, a little surprising. But my stirred bowl? Pure, chaotic comfort. All the flavors came together in one glorious, satisfying mash.

After breakfast, my friend decided to head toward Denpasar, and she celebrated her birthday by completing 60km on her route while I carried on solo to complete my own 100 km. Reaching Kerobokan at the halfway mark (50 km) around 8:41 AM, I started feeling the weight of the ride. The heat was creeping in, and I knew it would only get tougher from there. The climbs ahead weren’t steep, but they were enough to slow me down, each one taking a little more energy.

Happy Birthday Mba Ninok, Lo Keren Bangett!!!

From Kerobokan to Sempidi (60 km, 9:10 AM) and then on to Batu Bulan at 70 km (9:42 AM), it felt like a grind. I was tired, and every pedal stroke felt heavier. By the time I hit Guwang at 80 km around 10:00 AM, I was seriously questioning how much longer I could keep this pace. At Ahmad Yani, reaching the 90 km mark by 10:25 AM, I took a break for an ice-cold cendol, which felt like a lifesaver. That little burst of sugar and the cold drink were enough to keep me going, knowing I was in the final stretch.

Rolling into Renon at the 100 km finish line by 11:00 AM felt surreal. This ride had been a whole new level of hard, especially with the heat. It tested my endurance, both mentally and physically. But there’s something about having a friend along, even for part of the journey, that makes these grueling rides feel lighter. Knowing that I pushed through to the end was satisfying in itself.

If you’re ever in Bali and up for a challenge, let’s ride together. It’s not just about covering distance—it’s about going through it together, finding that motivation, and seeing parts of Bali you don’t experience any other way.

Want to see the ride? Check out my Gran Fondo journey on TikTok!