AUGUST 2013 EDITION 49

ISSN 2085-5907

Must Try Jakarta on The Move Dulang A Culinary Journey

Special Anniversary Edition
IDR 35.000 | AUD 3.70 | EUR 2.70

Exotic Indonesia
let’s eat! 1

www.thegangsa.com

www.kayumanis.com

Chefs’ Collaboration 2013

Join us for an inspiring culinary journey with Kayumanis’ Chefs

Saturday, September 28, 2013 at Kayumanis Nusa Dua Private Villa & Spa BTDC Area, Nusa Dua Seven wonders magically secret recipe of Kayumanis’ Chefs IDR 750.000,- (++) per person
Reservation and Further Information: P. 62-361 705 777 I F. 62-361 705 101 E. experience@kayumanis.com

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Contents

38 22

24

August
Musings
The Latest
12-15

22 Exotic Indonesia Journey to the Heartland

Dine & Leisure

Local Cuisine

34 A Rainforest Treasure WakaLandCruise

16 Healthy Tasty Food ABC Jimbaran

The Main Affair

The Essential
20 Tumpeng

38 A Culinary Journey Dulang @ St. Regis Bali

Must Try

Our Cover
Photo by: Heri Obrink

The Newest

44 Jakarta On The Move

26 Legian Hot Spot Asia Cafe

The Specialist

48 Four winners from the Recent Aston Culinary Festive Competition

Spotlight

30 The Spice Master Oak Restaurant

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52
The Insider
50 Mulyati Gozali Founder of Sababay Winery

34 48

Let’s Cook

52 Pepes Kakap Kemangi With Chef I Nyoman Derana

Soul Food

54 Back to Nature Bali Herbal Walk

Let’s Sip

58 Velvet Smooth VH Velvet

Photo Spread Spa Food

62 A Hint of Indonesia

58

64 Keraton Leha Leha Nourishing the Body, Mind and Spirit

Regulars

66 Food Talk 67 Map & Directory 76 Pick Up Point

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EDITOR’S NOTE
Hello and welcome to our 4th anniversary edition of Let’s eat! magazine, your culinary guidelines. In honour of Indonesian Independence day which falls on 17 August, and in celebration of our birthday, we are proud to bring you a special Indonesian themed edition of Let’s eat! that focuses on the extotic flavours of this sprawling nation. With more than 17,000 islands spread across the archipelago inhabited by different cultures and tribes, there are huge regional variations in cuisine. Our trip to Dulang (p 38) at St Regis reveals an elegant rijstaffel that showcases dishes from Java, Sumatra, Bali, Sulawesi and beyond. We also meet celebrity chef Kelana who hosts a breakfast cooking show on local Radio in Bali, and heads up the kitchen at Oak Restaurant (p 30). Street food chef Will Meyrick writes our Musings section (p 22) this month and presents his take on the culinary pulse of Indonesia . We also include a detailed look at the changing face of dining in the country’s teeming capital city in our story Jakarta Moving Forward (p 44). You will also enjoy our interview with Mulyati Gozali, founder of Sababay wine who shares Hendra Oktaviano Editor-in-Chief her thoughts on the burgeoning wine industry in Bali. In Let’s eat Culture this month we take a detailed look at the rituals that surround Saraswati Day which honours the Goddes of knowledge . Let’s eat! has now gone Indonesia-wide and you can now pick up a copy at Coffee Bean outlets throughout the country, and at selected venues in Jakarta (check pickup points at the back of the magazine.) You can also subscribe to the magazine and have it delivered direct to your door so you never miss out on a copy. Once again we would also like to thank everybody for participating in out Let’s eat! Facebook competition. Please stay tuned and look out for our next tantalisingly sweet edition that celebrates world chocolate day. Enjoy! and of course, as always, Bon Apetit

E-mail Us Send your letters to contact@letseatmag.com if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.

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Dulang @ St. Regis

your culinary guide

Editor-in-Chief Managing Director Hendra Oktaviano Patricia TA Bid Business Development Alison Elisabeth Bone Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Senior Art Director Dali Dwiputra Siregar Graphic Designer Tri Angendari Marcomm Director Ayu Sawitri Hapsari Director of Photography Heri Obrink Sales Director Agus Setiawan (agus@visiworld.asia) Account Executive Margy Margaretha Leander (margy@visiworld.asia) Nunung Parminingsih (angie@visiworld.asia) Sheron Ruth Claudia (sheron@visiworld.asia) Multimedia Tommy S Heriadi Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika Cultural Advisor Kadek Wahyudita ‘Penggak’ Photographer Contributor I. B. Ngurah Primartha OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia P+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com I www.visiworld.asia

Senior Advisor A.A. Ngr. Mahendra

Alison is a travel writer and self confessed food-lover. She has spent many years traveling the globe, immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘Everything should be tried at least once.’ Her heart has now been captured by Bali where she is happily indulging her favourite things; writing, traveling and discovering new restaurants

Menur describes herself as a part-time food lover and a fulltime food friend. She enjoyed her exposure to many different restaurants during her year teaching Indonesian Language and Culture in Washington DC. Now back in Indonesia she has discovered that her pleasure in trying new food has deepened and she hopes to one day open her own restaurant.

Eve is the newest member to join the Let’s Eat team and says her family’s motto has always been “live to eat,” rather than ‘eat to live.” Aside from eating she also loves to write, travel, design and cook (although, admittedly that also involves eating.)

Dewi admits to falling in love with writing and photography. Her wandering feet have taken her travelling all around the archipelago before finally settling in Bali where she set to work capturing the authenticity of the island in words and images.

Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material. © 2013 Let’s Eat! ISSN 2085-5907
A Member of

www.kg.co.id

BALI

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the latest

Going Green
Astidama Distillery, Indonesia’s first whisky distillery, is proud to present Drum Green Label Premium Whisky. The whisky is made using the best malts from England and a four-year aging method, and is made with Bali in mind, blending high quality whiskey with a tropical lifestyle. The first Asian representative to win the prestigious Gold Medal at the Spirits International Prestige Awards 2012, Drum Green Label Premium Whiskey will enhance your drinking experience. PT Dewata Kencana Distribusi Jl. Gatot Subroto Timur No. 7 I P +62 811 380 9299

A Soft Shell Crab Fiesta
Bali’s most beloved Chinese restaurant continues to spoil our tastebuds with a new offer available until October 2013. Soft shell crab cooked in three different styles; fried with golden sand sauce, sauteed with Thai sauce or fried with sweet and sour sauce. The elegantly designed restaurant also serves fine Cantonese and Szechuan cuisine as well as the popular ‘All You Can Eat Dim sum,’ every Sunday Golden Lotus Chinese Restaurant at Bali Dynasty Resort Jl. Kartika Plaza Tuban I P +62 361 752403

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Seafood ala Rama

Rama Restaurants Bali’s latest venture, BuBu Seafood Restaurant is now ready to serve you in Nusa Dua. Choose how you would like your freshly caught fish cooked and spiced. Aside from the superb seafood dishes, the restaurant also serves popular Indonesian dishes such as Balinese Crispy Duck or West Javanese Steamed Fish in Banana Leaves amongst many more delights. A chapel by the pond and a private meeting room are also available to cater your needs. BuBu Seafood Restaurant, Nusa Dua. www.rama-restaurants-bali.com

Into the Sea
On the 7th of May of this year, a mother turtle decided to lay her eggs on the white sandy beach of Nusa Dua Beach Hotel & Spa. Unknown to her, those lucky eggs were to receive total care and constant monitoring by the environmental team of the hotel until they naturally hatched. Together with over 300 guests, and the Bali Sea Turtle Society, 70 baby turtles were released into the Indian Ocean and hopefully, will return to their hatching coast with their eggs in the future. Nusa Dua Beach Hotel & Spa Kawasan Pariwisata Nusa Dua, P +62 361 771210

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the latest

an Archipelago of

Coffee

All that Jazz
Developed with the help of Michelin-starred Chef, David Eisenberg, Jazz Cafe Bali is proud to unveil their new menu. A mixture of classic European cuisine and original Asian fusion recipes, it has something for everyone. Have we mentioned that you will dine in the fine company of some of Bali’s best jazz musicians and the occasional international jazz star who just happens to pop in? Jazz Cafe Bali I Jl. Sukma, Ubud P +62 361 976 594

Hotel Neo Legian hosted a barista master class for professionals working in 14 properties under Archipelago International. The class was conducted by Illy’s barista, M. Tito Lahat, who passionately taught the class all the important basic skills required for creating that perfect cup of coffee. Be it timing the perfect espresso or steaming a silky foam, you can be assured that the next time you are staying in one of Archipelago’s properties, you will be presented by perfectly made Illy coffee.  www.archipelagointernational.com

The Magical La Marzocco

A much coveted espresso machine, believed to be one of the best in the world, is now in Ubud at Petani Restaurant. La Marzocco FB 70, is a limited edition machine, made to celebrate the 70th anniversary of this Italian coffee legend. The in-house barista is trained by Indonesia’s representative to Asia Pacific Barista Competition, Aji Darius. Petani Restaurant is ready to welcome all coffee aficionados to taste the 100 % Indonesian Arabica coffee, especially crafted and made with one of the best coffee machines in the world. Petani Restaurant I Jl. Hanoman Ubud P +62 361 972200

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INTIMO by EL Kabron at The Longhouse
The creative team behind El Kabron invited friends and media to the launch of ‘INTIMO,’ designed to take in villa dining to a whole new level. The exclusive experience incorporates the authentic flavours of Spain, enhanced by an overnight stay at The Longhouse Villa on Jimbaran Hill, with panoramic views over the twinkling lights of Bali. Available for groups up to 12, INTIMO, by chef Marc Torices provides a luxurious and peaceful get away for friends and family, and is ideal for intimate celebrations. Sunset cocktails in the garden are followed by seasonal degustation menu and a stay in one of six gorgeous suites, each decoratively themed on an island in Indonesia. A tropical poolside breakfast concludes the experience. Be warned, you will never want to leave. El Kabron Spanish Restaurant and Cliff Club +62 361 7803 416 www.longhousebali.com I www.elkabron.com

Great Value For Money
DAILY FROM 11AM TO 4PM
1Plaga Wine Glass + 1Deli Counter Salad + 1Main Course Choice

PRICE ARE RUPIAH INCLUDE TAX & SERVICE

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Jalan Petitenget, Seminyak (next door to Potato Head) P: 0361-847 8223 / 0361 - 847 6661 | E: info@thedeckbali.com www.thedeckbali.com thedeckbali @thedeckbali let’s eat! 15

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local cuisine
Spring Rolls

HealthyTasty Food

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Gurame Dabu-Dabu

Sayur Asam

beverage division of Klub Jimbaran is under ABC management, which means they cater to the
Pink Lady

lounge area with coffee and pastries from ABC (Amazing Bali Coffee and Cakes), the sky rooftop private venue, the meeting rooms, and the futsal area which can be turned into a function hall. The ABC restaurant is conveniently located on the first floor facing the outdoor swimming pools – popular with families during the afternoons and weekends. Communal wooden bench seating creates an al fresco ambience with plenty of natural light and a fresh breeze. ABC at Klub Jimbaran offers local and western flavours, to put it simply – it’s international standards with local prices.

Having some experience running Amazing Bali Café in Double Six beach, it doesn’t seem difficult for Herry and Karyadi to manage a second venue at the newly opened Klub Jimbaran.
If you live around the area of Taman Griya Jimbaran, ABC is easy to access as it is located within the complex of Klub Jimbaran, a newly opened one-stop sports facility dedicated to Jimbaran residents. The food and

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local cuisine
Bebek Cabe Hijau Bebek Shot Coffee Cabe D’amazing Hijau Pizza Polo Fungi

Expect to see some Indonesian flavours like Gurame Dabu-Dabu, a favourite of small fillets of fried gurame fish served with freshly home-made Manadonese dabu – dabu spicy sauce. Bebek Cabe Hijau is fried duck served with rice and a bowl of duck broth rich in lemongrass scent and taste, the highlight of this dish is the cabe hijau sauce made of mild and savoury green chili sauce. The Sayur Asam is a treat for vegetarians with fresh tamarind soup Jakarta-style served with rice, fried tempe, tofu and sambal on the side. Snacks and appetisers including Spring Rolls, thin crust Pizza Polo Fungi, French Fries, Burgers and other finger foods can be ordered from the snack corner while relaxing with your family in one of the cabanas along the poolside.

As it is a sports club alcohol is not served at the café, instead, they have many mocktails, fresh juices and coffees, like the fruity Pink Lady and Shoot Coffee D’amazing. When asked what the secret is to the successful collaboration between Herry and Karyadi over the last four years, Karyadi replies “It’s the trust,” to which Herry loudly and clearly agrees. ABC also does outside catering for parties and events and maintains good relationships with Bali’s wedding organisers as an event partner. If you are looking for good Indonesian food with a great price and some healthy activities, head straight to ABC at Klub Jimbaran. Menur

ABC (Amazing Bali Café) @ Klub Jimbaran I Kori Nuansa no. 257, Taman Griya Open 9am - 9pm I Nusa Dua Map B-2

I P +62 361 806 7776

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the essential
Yellow Rice: mostly using
turmeric-coloured coconut rice, mountain-shaped and sometimes covered with small banana leaves on top.

NASI TUMPENG
Nasi Tumpeng or Tumpeng Rice is often seen in selametan, a Javanese tradition of gratitude for special events like birthdays, graduation, or other important moments. It symbolises social harmony, open mindedness, and togetherness in a communal eating style. After praying together, somebody will cut the top off the rice and give it to the most important person in the event, and then others will be welcomed to enjoy the rest of the Nasi Tumpeng with their own plates. One Nasi Tumpeng can feed a minimum of 10 persons.

Fresh vegetable garnish of cucumber, tomatoes, broccoli or lettuce.

Urap: cooked vegetables with spicy grated coconut dressing.

Tempe or Tofu that is fried or bacem (sweet style slow cooking of Central Java.)

Egg, boiled or shredded omelet. Fried chicken (Ayam Goreng) or grilled with Javanese traditional spices (Ayam Bakar Bumbu Rujak.)

Mashed potato fritters.

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Exotic Indonesia
Rendang

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musings

Journey to the Heartland

“This is the essence of what will keep Indonesia’s unique and rich culinary heritage alive. It is this spirit of sharing - knowledge, gifts, stories and time – that moves me.” - Will Meyrick

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“Aaahhh, yes. Padang. King of Food!” My taxi driver nods enthusiastically. With some of Indonesia’s most famous dishes having their origins in West Sumatra, the city of Padang is a genuine foodie heaven. Masakan Padang cuisine is at the heart of Indonesian street food. Everywhere you go across the archipelago you’ll find small warungs that carefully stack their glass windows with bowls of their signature dishes. I head straight to Lapau Nasi Fuja, one of a string of warungs on the beachfront. Here it’s all about Ikan Bakar, grilled fish that sizzles on open flames over red hot coconut husks, the fat from the spiced coconut milk marinade helps to caramelise the skin. Sweet and flaky on the inside, crispy and chargrilled on the outside. This is hardly Jimbaran Bay on my island home of Bali. My toes aren’t in the sand, and it’s not exactly picturesque. There’s no music playing or candlelight, in fact we’re next to the road, with the thrum of busy Saturday night traffic right outside. But with the warm air mixing with that heady mix of beach barbeque smells – smoke from the grilling seafood and saltiness from

the waves below – the atmosphere is fun and lively. It’s authentic Indonesia. Not a version of it spun for tourists, but the real thing. At the crack of dawn the next morning I’m on my way to Bukittinggi, driving through West Sumatra’s scenic valleys and mountains. The main food and

with caramel-hued palm sugar syrup. Right near the market is Ibu Cici’s Warung - a little warung with a big reputation. Our table quickly fills up with dishes. The Gulai Ikan Mas (done with a small river carp, similar to a goldfish) is both sweet and earthy, and I can’t get enough of the Itak Hijau, duck slow braised in blended green chilies and coconut milk. I look around. Small and humble, every table is filled with local workers, bus drivers, commuters, travellers, families. We’re all eating together, elbow to elbow. The warung is humming with conversation. I overhear snatched pieces of bus station gossip, punctuated with laughter. Here in Bukittinggi, as with everywhere I visit on my journey across the archipelago, I find warmth and openness. There is a genuine willingness to share, to have me be a part of their life. Not just to witness it, but to participate. This is the essence of what will keep Indonesia’s unique and rich culinary heritage alive. It is this spirit of sharing knowledge, gifts, stories and time – that moves me.

produce market is the perfect place for a late breakfast. Alongside the crates of live whiskered catfish and glistening black eels, little warung-style cafes offer up coffee and conversation for sellers and buyers alike. In between bites of Kue Pancong (a little like coconut crumpets) right off the griddle, and hot, chewy sugardusted donuts, I sit down to a bowl of Ampiang Dadiah, with fresh buffalo milk yoghurt poured over soaked rice and generously topped

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musings

ABOUT WILL Meyrick
Want to try Meyrick’s take on South East Asian cuisine? Nab a table at one of his Bali restaurants the elegantly attired and highly awarded fine-dining institution of Sarong, or its irreverent and cheeky younger sibling Mama San. In the capital? Jakarta now boasts his latest culinary digs, E&O, which is already the hottest ticket in town. Do yourself a favour and get adventurous with the ordering here. It’s all about Northern and Central Thai cuisine with a smattering of Burmese beats, so get ready for a regional ride. www.mamasanbali.com | www.twitter/MeyrickWill

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the newest

Legian Hot Spot

Nasi Goreng

Food, booze and location are the three basic strengths of the newly opened Café Asia. Located on the corner of Padma Utara and Legian Kaja street, Café Asia offers a south east Asian menu and friendly-priced drinks in a location that is strategic for Kuta travellers.
The ambience is relaxed, casual and friendly, with outgoing staff and bartenders dressed in black t shirts. It’s a straight forward Kuta statement, no hassle getting your menu and deciding what to eat or drink. An al fresco setting with black background, earthy tone colours inside, and white washed furniture attract guests to Café Asia. Downstairs is a hip area where the kitchen and souvenir corner is located with some take-it-easy seating arrangements. Upstairs is intimate, and a good setting for private parties with comfortable cushioned sofas making it very relaxed. From the clean and practical open kitchen downstairs, some Asian specialties are served like Nasi Goreng and Mie Goreng. From the Thai section there is Pad Thai that comes with peanuts and crackers and Pla Pad, fried mahi-mahi fish with Thai sweet and sour sauce, which comes with a portion of white rice or fries. Thit Bo Kho is from Café Asia’s Vietnamese range, with sliced beef served with a savoury sauce and white rice.

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the newest
Pla Pad Daiquiri

For a new café, they have been doing a good job in gaining popularity among Aussie travelers as one of the places to hang out in Legian. It’s probably their happy hours from 3pm to 5pm that help boost their reputation with special prices for selected beers and half priced Daiquiris, (their most popular cocktail.) We try their strong Cosmopolitan, and sweet versions of Sex on the Beach, Mojito and Mai Tai which are energising especially when you’re looking at continuing your journey to go to the beach afterwards. Aiming to provide the best option for fellow travellers, Café Asia is setting up additional features like nightly live music, an expanded Asian menu, and a souvenir corner so you can get a Café Asia’s stubby holder and t shirt to take back home.
Spring Rolls Thit Bo Kho

Owner, Pinky Utami, can be seen during their peak lunch and dinner hours. Opening a café has been her passion from a long time and mentored by her own uncle, Mr. Nyoman, they made a good team renovating what had previously been a surf shop and setting up a solid restaurant system from A to Z. If you want to try something new and make new friends, then stop by Café Asia and grab a beer. Menur

Café Asia I Jl. Raya Legian no. 463, Kuta

I P +62 361 755 921

140 I Open 8am - 11pm I Seminyak Map E-5

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spotlight

Maser The Spice

Celebrated Indonesian chef TM Kelana hosts his own radio show, ‘Smart Cooking with Chef Kelana’ on local radio in Bali and has just completed his second recipe book – ‘Seven Greats of Indonesia.’ Let’s eat! joins him for lunch at Oak Restaurant where he holds the title of Executive Chef.
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Chef TM Kelana

Gado-Gado

Located on the ground floor of the Swiss-Belhotel Rainforest on Sunset Road, the spacious Oak Restaurant has a rustic bistro style – with slate floors, soft lighting, teak walls and exposed brick walls creating a warm and welcoming allure. While the menu offers international cuisine, we are here to try the Indonesian specialties, many of which are inspired by Kelana’s upbringing in the family warung on a beach in North Sumatra. He explains that he likes to inspire people and to remind them that “The key to tasty food is in strong planning, and keeping things fresh and simple.” While his Indonesian dishes are full flavoured and highly aromatic, he reduces chilli to suit a more western palate – confiding that too much chilli kills flavour. When asked what makes him proud of his Indonesian culinary heritage he is keen to talk about the prevalence of spices in cookery. “When used properly spices have a healing effect, as they are rich in vitamins and fibre – as well as being highly flavourful.”

We start with an elegantly presented Gado Gado, with vegetables rolled sushi-style in cabbage leaves, skewers of fried tofu and tempe, a dish of crunchy crackers and an aromatic peanut sauce flavoured with lime leaf and palm sugar for dipping. The long slivers of bright red chilli are more than just garnishes – they have been de seeded and boiled with a little sugar which has essentially removed their fire. The Bebek Goreng Bali is made with duck breast and cooked in Balinse herbs and spices, then lightly fried to create a very crispy outer layer concealing tender juicy flesh. It is served with a mix of shallots (both slow cooked and raw,) chilli pickle and vegetable lawar. The next dish, Black Ink Calamari with Spicy Yellow Rice, is inspired by the kingdoms of ancient Sumatra. This dish is certainly not for the faint-hearted, with tender calamari floating in a rich black sauce flavoured with ginger, coriander, lime and shallots.

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spotlight
Steamed Sticky Rice with Banana & Coconut Custard

Kelana describes how he wants to provide a different experience for his diners, and to showcase his own creations. The White Rendang is a case in hand. While rendang is a common enough dish it is usually very rich and dark in colouring, Kelana prefers to keep his light and aromatic – using a tasty base of sweet creamy coconut infused with spices. It is served with a lovely fragrant rice perfumed with cardamom and star anise, and pineapple pickle (prepared as a compote by soaking the fruit with cardamom, cloves, sugar and caraway.) Dessert is also a signature creation, a soft and mellow Steamed Sticky Rice with Banana and Coconut Custard. Healthy drinks include fresh young coconut, a zingy Rebalance with cucumber, apple, mint and ginger, and a zesty Antioxidant made with tomato, carrot, red pepper. We finish our lunch with coffee and cakes (selected from the deli counter,) in the lounge bar, a seductive setting with black sofas and views over the rainforest-themed hotel. Alison
Bebek Goreng Bali

Oak @ Swiss-Belhotel Rainforest I Jl. Sunset Rd 101, Kuta I P +62 361 846 5680

100 I Open 6.30am - 11pm I Kuta Map A-5

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dine & leisure
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A Rainfores Treasure
They say that some restaurants are worth a detour while others are worth the voyage. Somewhere in the rainforest of Mount Batukaru there is such a place.
WakaLandCruise takes us through the heartland of Balinese agriculture past plantations of banana, mango, rambutan, salak and tapioca. We make a stop in a local village where Pak Bagus, our tour guide, explains about the history of Bali, village life, and the traditional Balinese diet. After we finish our coffee we continue through lush forest to that wonderful jewel in the Bali treasure chest, the Jatiluwih rice terraces. This remarkable valley offers one of the most astonishing examples of terraced agriculture in the world and the sight of the endless paddy fields that follow the contour of the land is truly unforgettable. The Jatiluwih landscape is a sculpture that was meticulously perfected over some five hundred years by many generations of farmers who collectively created an intricate infrastructure of dams, canals and aqueducts to irrigate their individual rice fields most efficiently. Rice is the staple for over 3.5 billion people in the world. In order to guarantee a good harvest farmers organise ceremonies honoring Dewi Sri, the rice goddess.

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dine & leisure
Black Rice Pudding Sayur Urab & Grilled Chicken Apple Pie

Waka’s tree house-like restaurant is discretely hidden in a small valley in the rainforest of Mt. Batukaru. Most tourists and holiday makers may try a local dish or two during their stay in Bali but miss out on true Balinese cuisine. At the Waka restaurant we are delighted with a buffet of a number of local dishes to be sampled alongside rice in a traditional style –the way Indonesian food should be experienced. We start with a simple yet appetising corn soup to warm us up from the cool mountain air. For the main course we were given the choice of local red rice or stir-fried noodles as the base for our meal. The main vegetable dish is the Sayur Urab, a dish containing bean sprouts and green beans with coconut macerated by a ginger and garlic sauce –this serves as a delicious counterpart to the other more spicy dishes. My friend tries the Jagung Bakar, a corn sate with

spicy sauce so delicious it’s almost addictive, and the Bé Balung, a Jackfruit Soup to be eaten with the rice. “If I had to eat one thing for the rest of my life, it would be Nasi Campur,” she tells me laughingly. I couldn’t agree more. Of the two chicken dishes we couldn’t decide which was more delectable; one was the succulent chicken marinated in spicy curry sauce, and the other was traditional Sate Ayam with peanut sauce, which was constantly running out on the buffet table, as the guests couldn’t get enough. We were given the choice between local beer and a selection of wine to have with our lunch. We ended our meal with a delicious desert most fitting for the context: a very flavorful Black rice Pudding with a shot of fine cognac on the side. It’s no wonder why Waka calls its rainforest hideaway ‘the secret soul of Bali’.

WakaLandCruise I www.wakaland.com I E wakalandcruise@hotmail.com I P +62 361 426 971

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the main affair

A Culinary Journey
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the main affair

Set amidst gardens flourishing with herbs and spices, Dulang at The St. Regis Bali Resort provides an enchanting setting for a traditional Indonesian Rijstaffel – a banquet-style feast fit for royalty.
A lantern-lit path winds through tropical gardens, emerging at an elegant pavilion where staff dressed in kebayas, and musicians playing traditional Balinese music await. Fine linen, gold brocade chairs and long white drapes framing lush foliage create a colonial atmosphere; and with seating for just 24 the experience is both intimate and lavish.

an ornate silver tureen. Fragrant Rice and a selection of crunchy Kerupuk (crackers) and spicy Sambals accompany. The eight dishes that comprise the main course are arranged around a small smoking grill topped with tasty Sate Kablet Dengan Sate Asam, (minced chicken sate,) a Balinese dish enriched with gizzard and basted in a sweet spicy glaze. The Konro Bakar are a definite highlight – barbecued ribs prepared Makassar-style with a fiery chillitomato sambal that infuses the tender flesh with rich flavour. The Gulai Gurita Belancan is an octopus curry from Sumatra, richly perfumed with coriander, green chilli and coconut milk, while the Lawar Bali is a fresh and tangy long bean and young papaya salad scattered with minced duck and tossed Jamu Kunyit Asam, an earthy and restorative tonic made from turmeric grown in the surrounding gardens, is presented as a welcome drink, followed by a quintessential Sup Buntut, a hearty and tender ox tail soup served from with traditional Balinese spices. Amidst all these wonderful flavours, it is the Javanese dish, Botok Ikan, that really captures my attention – banana leaf parcels of sweet and spicy steamed fish fillet marinated in tamarind and turmeric spice and sprinkled with grated young coconut.

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the main affair
Kopi Luwak Jamu Kunyit Asam

The dessert platter also has eight dishes, including Dadar Gulung, soft and delicious crepes flavoured and coloured with green pandan leaves and filled with palm sugar and grated coconut; Lapis Legit a sweet and delicate cake from Surabaya with dozens of thin spongy layers; and Limpang-Limbung, fried banana dumplings with a crunchy outer layer drizzled in a caramelised brown sugar sauce. A centre piece – and definite high point – is the coconut shell filled with Es Campur Kelapa Muda, iced young coconut juice sweetened with

coconut milk and brimming with strawberries, dragon fruit, grapes and mango. A sweet dark Brem (Balinese fermented wine) follows, and then our waiter delivers a siphon to the table and prepares Kopi Luwak – the rarest and most expensive coffee in the world. The smooth and mellow brew is a fitting finale to an impressive feast at this private and very graceful restaurant. Reservations are essential! Alison

Dulang @ St. Regis I Kawasan Pariwisata, Nusa Dua Lot S6 I P +62 361 3006 777

24 I Open 7pm - 10pm I Nusa Dua Map E-5

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44 let’s eat!

must try

Jakarta’s long standing history has been decorated with many colourful interactions between countries and local tribes thanks to its strategic position. Although the governance over this city changes from time to time it has always been a melting pot of many influences, making it the country’s most shining example in many culinary aspects.

From the rustic Betawi cuisine that blends with various regional cuisines, Jakarta is now on its way to becoming a culinary destination with the vibrant addition of refined restaurants, both local and international. For many years street hawkers have played a fantastic role in the foundation of traditional gastronomic preservation and promotion in most cities of Indonesia, and Jakarta is indeed the strongest representative of this endeavor. Nowadays, the demands to make the people’s dishes become more accessible for the higher echelons are on the rise and can be seen from the budding restaurants that reinterpret Indonesian cuisine in a more elaborate way. As an example, the emergence of Sate Khas Senayan as a standardised chain restaurant is a way to raise the prestige of Indonesian cuisine. However, the interesting idea of gathering traditional hawkers in a specialty food court, such as Dapuraya,

has proved to be an exciting option as well, creating one-stop destinations for food lovers. Ultimately, the foodie fever that has spread all over the city has sparked many interesting initiatives, starting with the emergence of food festivals, the rise of celebrity chefs, and the budding of restaurants with unique fortes in many shopping malls, high rise buildings, and five-star hotels in Jakarta. The culture of hanging out at modern pubs such as at Saffron in Kemang for instance, is currently the trend for young adults and at the same time caters what the expats need. In a more upscale sense, Potato Head, following huge success in Bali, just recently opened its third restaurant - Potato Head Garage - which accommodates people with its rich gastronomic fare spearheaded by sophisticated western gastronomic fare and libatious accompaniments.

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46 let’s eat!

must try
Lyon Private Room at Mandarin Oriental Hotel

Potato Head Garage

Lyon - Scallops with White Asparagus

From the haute cuisine point-of-view, French finedining establishments such as Lyon of Mandarin Oriental Hotel highlight the need to be creative by constantly updating their fine dining concepts so as to remain fresh. At the same time they are also creating interesting trends such as introducing the locavore concept of collaborating with local food producers for their ingredients, promoting rare seasonal ingredients such as black truffle or white asparagus, and even bringing in Michelin-starred chefs from abroad to promote the brilliance of their epicurean visions. There’s no telling what Jakarta will see in another five or ten years, as it has been progressing in a way that we have never seen before. Its ambition to become one of the culinary capitals of the world successfully intertwines both the traditional and modern spirit of this vibrant city. Rian

Saffron - Pavarotti Bread

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must try the specialist

Demi Chef Dewa Putu Budi Astika
Coming from the western part of Bali, Dewa worked for many years in one of Bali’s famous Chinese restaurants, where he slowly worked his way through the ranks to become a chef. His move to Fave Hotel Seminyak has proved to be the next step of an exciting journey. “Right now, I’m happy with my team, and winning the Aston Culinary Festive certainly made me sure that I’m on the right path to becoming a Chef,” says Dewa with a big smile.
Lime Restaurant at Fave Hotel Seminyak Jl. Abimanyu No. 9A P +62 361 739 000

Barista & Bartender Tenny Latando
“I had to make four espressos and four cappuccinos in nine minutes to win the competition,” explains Tenny while he pours freshly steamed milk into a cup. Born in Manado but raised everywhere else, as he puts it, this talented barista has belted long hours behind the bar. He joined Aston Kuta in 2009 and practices his craft daily with hotel guests. “Everything I learnt so far, I learned through experience,” he says while presenting a creamy coffee topped with beautifully designed coffee flower art.
Aston Kuta Hotel & Residence Jl. Wana Segara Kuta P +62 361 754 999

Commis Chef Ni Putu Juliani
This young Balinese lady still has a long way to go, but she started well enough by winning the cooking competition, teamed up with Chef Dewa. Working since October 2012, Juli is eager to grow as a chef and to keep on learning how to create dishes like the victorious sweet potato purple pudding. “I’d love to join another competition with my team here and keep on cooking, because the kitchen is where I belong,” she says.
Lime Restaurant at Fave Hotel Seminyak Jl. Abimanyu No. 9A P +62 361 739 000

Restaurant Superviser Ida Bagus Putu Wijana
Representing Aston Inn Tuban was Bagus and his cocktail creation, Red Jasper. “I didn’t expect to win the bartender competition at all but I did, and it was a very valuable experience,” says the calmly spoken supervisor. Originally from Karangasem, he joined Aston just four months ago. His aspiration is to continue learning everything there is to learn in the F&B industry.
Aston Inn Tuban Jl. Kediri No. 5 Tuban P +62 361 762 828

48 let’s eat!

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CHEF BATTLE!
Let’s eat! sits down to chat with four winners from the recent Aston Culinary Festive competition. Two chefs, one barista and one bartender share their hopes and dreams for the future, along with their personal recommendations for first time visitors who want to try Indonesian food.

Q: What was your childhood dream?
CHEF DEWA: To be a musician. CHEF JULI: Nothing in particular. TENNY: I wanted to be a pilot. BAGUS: I dreamt to be an electronic engineer.

Q: Do you think Indonesia an interesting place, culinary wise?
CHEF DEWA: Definitely. It’s a challenge to cook here because of the massive variety of spices but it can be very rewarding CHEF JULI: Indonesian cuisine is amazingly varied and flavoursome. TENNY: Indonesia has very interesting cuisine and the best coffee in the world, like Luwak coffee. BAGUS: For sure. Indonesian cuisine is so rich; it will satisfy each and every taste.

Q: What is the one kitchen/bar tool that you
cannot live without?
CHEF DEWA: Spatula. CHEF JULI: Pan. TENNY: Coffee tamper. BAGUS: Glass.

Q: How do you see Indonesia now?
CHEF DEWA: I have high hopes that Indonesian cuisine will become more popular, we just need to market and display it correctly. CHEF JULI: I hope Indonesia will become a more popular destination. TENNY: The economy is improving and hopefully this well mean more prosperity for the people. BAGUS: We are still developing and therefore we ought not just count on the government but also on ourselves.

Q: Do you have favourite food/drinks that you
like to prepare at home?
CHEF DEWA: Easy to cook western food. CHEF JULI: I prefer not to cook! TENNY: Black coffee. BAGUS: I love whiskey!

Q: Can you give us a glimpse into what your
future might hold?
CHEF DEWA: My own restaurant. CHEF JULI: To keep pursuing my career and one day become a Chef TENNY: I’d like to be the general manager of a hotel BAGUS: I think I will become an enterpreneur!
w

Q: Which dishes would you recommend for a first time
visitor who would like to try Indonesian food?
CHEF DEWA: Balinese Ayam Betutu. CHEF JULI: Nasi Goreng Kampung. TENNY: Nasi Goreng Kampung. BAGUS: Chicken Satay. Text by Eve

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the insider

Mulyati Gozali
It is a privilege and an honour to sit down and talk with Mulyati Gozali one evening and learn about her passion in building a local winery from scratch and to hear about her many road trips around the island.

Bali?

Q: How did you manage to build a winery in A: The opportunity in agricultural business is

like to cook?

Q: Do you have a favourite dish and by any chance, do you A: My favourite dish will be a bowl of Soto Ayam with

limitless and I know there is going to be a huge growth in Asian wines, especially in Bali. We have plenty of resources including good soil whose quality can be improved with attentive research and development. Currently only 5% of the demand of wine in Indonesia is provided by local producers. The rest is dominated by imported wine. We want to be the first to initiate the concept of integrated farming that has economic, ecological as well as social cultural values that benefit the local grape farmers in North of Bali. I also happen to have had a long affair with Bali and decided to spend my years here, working with the community which I care for deeply.

a simple fried prawn and cassava. I love simple food, especially when it is easy to prepare and enjoyed in the company of good friends. I can cook simple dishes, but let just say being a chef wouldn’t be in my future.

Q: What do you do during your spare time in Bali? A: Doing research and looking for potential opportunities
in horticulture areas are some of my favourite activities in my spare time. I also enjoy going to the farms, exploring Bali on road trips as well as learning more about the culture.

or words that you live by?

Q: Would you mind sharing your personal philosophy, A: My philosophy is to be a custodian of nature, to be

accomplish personally, possibly connected with the wine since you seem so passionate about it?

Q: What are the goals you most want to

constantly grateful and trust everything in the power of God.

A: My goal is to bring the local potential to
its upmost. We have what it takes to produce international quality products which have added value to the community as well as local government. This means multiple effects on people’s welfare as well as minimising the gap between the rich and the poor. There’s a perception Indonesia can’t produce wine because of the climate – that it’s too humid, however our grape farm is located in the north of Bali where there is not much rain. It is hot in the day time and cooler in the evening, perfect grape growing conditions. I hope we can use our experience here as a starting point to develop more agriculture business.

Q: Do you have a remarkable experience during your stay in Bali? A: God, our creator is my role model, my inspiration of life. Q: Sababay Winery’s future will be... A: To make it recognised internationally, and respected
as an Indonesian wine producer, using grapes grown in Indonesia. I hope when a traveller comes to Indonesia, they will bring Sababay Wine back home.

Q: Last question, kindly describe what would be your perfect glass of wine. A: Easy to enjoy. Lights up all the senses. Creates
togetherness and joy. Text by Eve

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52 let’s eat!

let’s cook
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Pepes Kakap Kemangi
Chef I Nyoman Derana, from Our’s New International Bar and Restaurant in Kuta shares his recipe for lemon basil marinated snapper fillet or Pepes Kakap Kemangi. Pepes is a common Indonesian traditional cooking method using banana leaves to wrap food which is then grilled. Pepes Kakap Kemangi is perfect accompanied with jasmine rice and other vegetables and is best served fresh from the grill.

Ingredients:
160 gram sliced snapper fillet. One banana leaf to wrap the snapper.

Yellow Spices:
spoon of oil: 10 shallots 8 garlic cloves 1 inch turmeric 1/2 inch ginger

Grind and half cook in a pan with a table-

To Season:
1 bundle of lemon basil / kemangi leaves one teaspoon salt ½ teaspoon pepper

10 grams galangal 4 candle nuts 1 gram shrimp paste 1 gram Javanese tamarind 5 grams brown sugar

Cooking Method
In a heated pan with oil, put the cut ingredients like garlic, shallots, chilies, lemongrass, shrimp paste, tamarind and bay leaves and also yellow spices and red spices with ¼ cup of water. Put the snapper fillet, lemon basil, salt and pepper in the pan with the above until the snapper is fully cooked. Move the cooked snapper with all the remaining spices into the banana leaves and wrap. Grill the wrapped snapper for approximately three minutes or until fragrant. Garnish with fresh vegetables and its ready to serve.
Our’s New International Bar and Restaurant Jl Sahadewa No 3, Legian Kelod, Kuta 0361 755 387

Red Spices

Half cook in a pan with a tablespoon of oil, take them out and then grind: 10 red chilies 4 garlic 3 candle nuts 1 gram shrimp paste 5 birds eyes chilies Cut the below ingredients: 5 shallots 3 garlic 2 deseeded red chilies 2 lemongrass sticks ½ gram shrimp paste ½ gram Javanese tamarind 1 bay leave

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54 let’s eat!

soul food
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Nature
Back to
We arrive in Ubud on a crisp and clear morning. Westi is waiting for us, he and his wife Lilir have been leading guests on nature walks through the hills and ravines of Ubud for the last 15 years and have an encyclopedic-like knowledge of herbalism. We pass Balinese compounds where women are preparing morning offerings, and the air is fragrant with frangipani and incense. Westi stops to point out the dark red Indian long pepper which grows on a climbing vine. It is hard, shriveled and, as I discover when I taste a tiny sliver, very hot. “The heat creates power,” he says, “and is chewed by men as an aphrodisiac.” We see a magnolia tree, its leaves can be steeped in hot water to create a calming brew, alongside it, a majestic old mango tree is just starting to bare fruit. Heading up into open space we are greeted by the resplendent green rice fields (sawah)

The fringes of Bali’s picturesque rice fields host a plethora of herbs, fruit and trees that have culinary, therapeutic and health enhancing properties.
that Bali is so famous for. As with much in Bali, the growing of rice is approached with an artist’s eye; just because something is practical, doesn’t mean that it can not also be beautiful. Palms line the path, butterflies flitter by and the sound of trickling water is ever present. All farmers must be part of a rice co op system known as subak. There are 200 subaks in Bali, seven of which are in Ubud, and are set into irrigation channels to which everyone has equal access. A few farmers are at work in the fields and a man in a rattan hat walks by with a stick over his shoulder laden with bushels of rice that have just been harvested. Small temples are scattered over the fields, some with doll-like figures dangling from a large bamboo stick. Westi explains these are representations of the rice goddess, Dewi Sri and are made from harvested rice husks.

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soul food
The fertile rice fields also provide ideal conditions for herbs, spices and fruit trees. We spot jackfruit, pineapple, banana and avocado trees, and stop to pluck stalks of lemongrass, an essential ingredient in Balinese aromatic curries. Westi unearths some turmeric – a gnarly root that provides the key ingredient in Jamu Kunyit – a potent detox drink mixed with lemon, tamarind and honey that cleanses the liver and kidneys. We pass soursop trees heavily laden with fruit – research shows that boiling the leaves of this fruit has similar effects to chemotherapy when it comes to the treatment of cancer. We stop to take a break in the shade and a farmer brings us freshly harvested green coconuts to drink. Packed with electrolytes and nutrients it is the perfect fuel for a hot sunny day. I chat with Westi who tells me that he and Lilir are both keen to revive and preserve the natural heritage of herbalism, for the sake of the young generation of Balinese, and for the tourists who flock to the island. Their goal is sustainable tourism, “You must have an income, but it should be a positive income, whereby you also look after the environment and share ancient knowledge.” An inspiring sentiment indeed. Alison
Bali Herbal Walk I www.baliherbalwalk.com I E info@baliherbalwalk.com I P +6281 238 160 24

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58 let’s eat!

let’s sip

Velvet

Smooth

Calcium Martini

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Deep Fried Calamary Rings

Peach Royal

Velvet is located at the very top of Kuta’s favourite mall, Beachwalk. A restaurant and lounge during the day and a hypnotising club during the night, Velvet draws visitor and locals alike for a good time at the top.
We decided to visit Velvet to enjoy the last remaining sun of the day. Sunset is definitely the busiest time and a crowd formed a queue at the entrance. Luckily, we managed to find a comfortable rattan couch to sit on, overlooking the fabulous white sanded beach of Kuta. The white awning covered half of the open air seating area, allowing us to witness the changing colour of the sky. We decided to order different drinks and snacks while waiting for the sun to go down. A DJ played smooth chill-out music near the open bar where the bartenders were busy shaking and stirring our orders. Soon, a pretty aquamarine blue Sunset Candy made of gin, peach and blue curacao arrived along with a refreshing and sweet Peach Royal and a mixed tropical fruit mocktail called Berry Me.

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60 let’s eat!

let’s sip
I was also tempted by a special cocktail, an interesting colourful molecular ball served on a soup spoon and drenched with coconut milk. The aptly named Calcium Martini tasted like nothing I’ve ever had before, best described as a martini that bursts in the mouth. The scrumptious trio satay of chicken, beef and seafood called Fiesta Baby Kebab, and Deep Fried Calamari Rings with Thai sauce proved to be delicious companions while the sun slowly set. Right when we thought our time couldn’t get any better, the sultry voice of an acoustic singer filled the air, smooth as velvet. Eve
VH Velvet @ Beachwalk Rooftop, 3rd floor I Jl. Pantai Kuta Badung I P +62 361 846 4988 160 I Open 11am - 12pm I Kuta Map B-3

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a

Hint of Indonesia
Nasi goreng, also known as fried rice is a quintessential Indonesian dish that is popular throughout the world.

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Much like ‘tea time’ in Europe, wedangan plays an important part in traditional Javanese life, and provides a break in the afternoon.

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Jamus are authentic healing elixirs blended with spices, herbs and roots, made with recipes passed down from generation to generation.

Photographer : Rudi Wijaya Producer: Denny Hendra Purnama Graphic Design: Denny Febianto www.letseatmag.com www.pictureonawall.net

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spa food

Nourishing the body, mind and spirit
There is an ancient Javanese expression ‘rupasampat wahyabhiantara’ which refers to a holistic approach to beauty, and roughly translates as ‘the balance between that which is visible and that which lies with in.’ To this end, age-old beauty rituals on the island were designed to rejuvenate the mind body and soul by utilising nature’s bounty. It was discovered that the health giving properties of certain foods were mimicked when applied directly to the hair or skin. The evocative Tugu hotels located in Bali, Lombok and Java epitomise all the grace and magic of traditional Indonesia and offer traditional and elaborate spa rituals that capture the essence of ‘rupasampat wahyabhiantara.’ Inspired by the ancient palaces of Jogjakarta, the Keraton Leha Leha, at Tugu Hotel in Canggu, Bali incorporates food for the skin, stomach and soul. An aromatic massage in an outdoor pavilion accompanied by the sound of waves crashing on the shore soothes you into a state of total serenity. An invigorating rice scrub exfoliates the skin and removes dead skin cells, while a mask of avocado nourishes the body, a coat of yoghurt moisturises, and a final layer of thick yellow turmeric paste leaves the skin glowing.

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photographs courtesy of Tugu Hotels

A milk bath follows, the proteins and fats found in milk are also beneficial to the skin and have a deeply moisturising and soothing effect. Aloe vera, plucked fresh from the garden is then massaged into your hair and scalp, followed by a sandalwood smoking. After hours of pampering some replenishment is definitely in order – and a nutritious lunch is served in a wooden pavilion in the middle of a lotus pond. Included, fresh squeezed juice, a Nasi Campur Vegetarian Mbok Sarinem (east Javanese rice platter), tropical fruit and a traditional jamu, such as Kunyit Asam, (turmeric, palm sugar and tamarind) to recharge the body. Alison

Klepon (pronounced : Klê-pon)

DISCOVER

TH

This klepon stall is located in Gianyar at the owner’s house, and is accessed by a small road. Prices are affordable, with a small box of sweets starting from just IDR 10,000. While visiting you can also watch the interesting process of making klepon. What is Klepon? A traditional boiled rice cake, stuffed with melted gula jawa (palm sugar), and rolled in grated coconut, which is popular in Indonesia & Malaysia. Taste: Every bite is soft and gooey with a warm sticky burst of liquid sweetness . Venue Description: Homey and simple. with a tea/coffee Best time to visit: During the afternoon when you can enjoy klepon

Curious to know where to find this tasty klepon stall? Stay tuned for our next edition when all will be revealed.
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food talk
beef lamb pork chicken duck boneless

Eating Out = Makan di Luar
pronunciation

talking meat
sapi domba babi ayam bébék tanpa tulang

The rule of the thumb is that Indonesian is pronounced as it is written. a ē/e i o u as in ‘part’ as in ‘get’ or ‘may’ as in ‘doing’ as in ‘dog’ as in ‘nut’ c g ua ny as in ‘chair’ as in ‘goal’ as in ‘wa’ as in ‘canyon’

talking food
I have an allergy to... I like Indonesian food Saya alergi.... Saya suka makanan Indonesia Do you have a non-smoking area? Ada tempat bēbas asap rokok?

food words
olive oil minyak zaitun

Do you have a recommendation? Ada rekomendasi? I want to practice my Indonesian Saya ingin latihan berbahasa Indonesia I’d like... to order to buy to eat expensive cheap two kilograms ten pieces three portions a dozen two ounces that one this one Saya mau... pesan beli makan mahal murah dua kilo sepuluh buah tiga porsi satu lusin dua ons yang itu yang ini This is... spicy too sweet too small hot not fresh Ini... pedas terlalu manis terlalu kecil panas tidak segar

cumin jintan corn jagung sausage sosis tofu tahu vegetable stock kaldu sayur jelly fish ubur-ubur carrot wortel shallot bawang merah spinach bayam

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BALI
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KUTA
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SEMINYAK

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Sanur

Ubud

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jimbaran
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Nusadua

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Restaurants.
Kuta
AL DENTE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 488 838 BELLA ROSA, TamaN AYUN & TENKAI @ PADMA RESORT BALI Jalan Padma No. 1 Legian. PO Box 1107 TBB P +62 361 752 111 BENE & FEAST @ sHERATON BALI KUTA RESORT Jalan Pantai Kuta P +62 361 846 5555 Bluefin Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 764 100 www.rama-restaurantsbali.com bubba gump shrimp co Jalan Kartika Plaza 8X P +62 361 754 028 Cafe Asia Jl. Raya Legian No. 463 Kuta P +62 361 755 921 CaSA D’angelo Jl. Kartika Plaza No. 90x P +62 361 754 016 eDEN HOTEL KUTA BALI Jl. Katika Plaza 42 Kuta, Bali - Indonesia P +62 361 300 2121 www.myedenhotels.com envy @ BARUNA BALI Jalan Wana Segara 33, Tuban P +62 361 755 577 www.envy-bali.com FLAPJAKS Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 765 100 www.rama-restaurants-bali. com gabah @ Ramayana Resort & Spa Jl. Bakung Sari P +62 361 751 864 www.rama-restaurants-bali. com Golden Lotus, H2o & GRACIE KELLY’S IRISH PUB @ Bali Dynasty Resort Jl. Dewi Sartika, Tuban P +62 361 752 403 Hard Rock Café Jalan Pantai Kuta P +62 361 755 661 www.hardrock.com la cucina italiana & THE POND @ Discovery Kartika Plaza Hotel Jl. Kartika Plaza, P +62 361 751 067 www.discoverykartikaplaza.com MAgnolia cafe @ aston grand kuta hotel & residence Jalan Raya Legian P +62 361 761 151 www.bali-mamas.com MAjoly restaurant & Lounge Jl. Wana Segara, Tuban P +62 361 753 780 www.ma-joly.com NEro Jalan Legian 384 P +62 361 750 756 www.nerobali.com oak @ swissbell Jl. Sunset Rd 101 P +62 361 846 5680 Paradisus @ Eden hotel Jl. Kartika Plaza 42 P +62 361 300 2121 www.myedenhotels.com pavone Jalan Padma Utara no. 4 P +62 361 756 030 pORTABELLA BISTRO @ FONTANA HOTEL Jl. Dewi Sri No. 68 P +62 361 894 7100 rooftop dine & music lounge @ the 1O1 legian Jl. Raya Legian No. 117 P +62 361 300 1101 ROSSO VIVO Jalan Pantai Kuta P +62 361 751 961 SEAFOOD HOUSE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 900 www.rama-restaurantsbali.com stadium Café Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 100 www.rama-restaurantsbali.com Take Japanese restaurant Jl. Patih Jelantik, Legian P +62 361 759 745 TaPEO GASTRO BAR 2nd floor C, beachwalk Jl. Pantai Kuta P +62 362 846 5645 The GAROUPA Jl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15 www.thegaroupa.com Jl. Kayu Aya 6 Slippery stone Seminyak, Batu Belig TEATRO GASTROTEQUE Jalan Kayu Aya Block C No 1-2 P +62 361 87 000 78 The Breezes Resort & SPA BALI Jl. Camplung Tanduk No. 66 P +62 361 730 573 Warisan RESTAURANT Jl. Raya Kerobokan 38 Seminyak P +62 361 731 175 Jalan Pantai Berawa P +62 361 219 2255 Café MOKA Jalan Raya Anyar P +62 361 844 8933 CaNTEEN CAFÉ Jl. Batubolong No. 34 P +62 878 6228 1755 green ginger Jl. Pantai Berawa 46 (500m north from Canggu Club) P +62 361 844 6640 gUSTO GELATO & CAFFE Jl. Umalas 2 Kerobokan P +62 81338072041 The Little Green Café

The beach lounge @ Pro surf school Jalan Pantai Kuta P +62 361 751 200 VH VElvet @ beachwalk rooftop, 3rd floor Jl. Pantai Kuta Badung P +62 361 846 4988 Warung Sunset Jalan Raya Sunset P +62 361 894 7322

eaT WELL Jl. Raya Basangkasa 36 P +62 361 737 745 fire, WOo Bar, starfish bloo @ w retreat & spa bali Jalan Petitenget P +62 361 473 8106 flapjaks KIOSK Jalan Laksamana Oberoi www.rama-restaurants-bali. com flapjaks seminyak Jl. Petitenget No. 88X P +62 361 847 5471 flying fish @ o-ce-n bali Jalan Arjuna 88X P +62 361 737 400 www.outrigger.com Ginger moon Jl. Oberoi/Laksmana 7 P +62 361 734 533 Kitchen the club Jl. Lesmana Seminyak P +62 361 734 504 mama san Jalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436 Métis Jl. Petitenget 6 Kerobokan Kelod P +62 361 737 888 www.metisbali.com MOTEL MEXICOLA Jl. Kayu Jati 9, Petitenget P +62 361 736 688 Mykonos Jalan Kayu Aya 52, Oberoi P +62 361 733 253 paSSARGAD Jl. Camplung Tanduk 5 P +62 361 738 857 patio @ plataran bali resort and spa Jl Pengubugan Banjar Silayukti Kerobokan P +62 361 411 388 pETITENGET Jalan Petitenget #40 P +62 361 473 3054 Rustica cucina italiana Jl. Batubelig 1 Kerobokan P +62 361 4737 812 Rumours Jalan Kayu Aya 100 Oberoi P +62 361 738 720 SAMBal shrimp

Seminyak
amazing bali cafe Double Six Beach Seminyak P +62 361 783 7374 Bale bali Jalan Kunti 488 P +62 361 732 731 bian yue Banjar Umalas Kauh II 106/Tunon, Kerobokan P +62 361 473 5405 BIKU Jalan Petitenget 888 P +62 361 857 0888 www.bikubali.com BISTRO BATU KALI Jl. Laksamana 55 P +62 361 806 0729 Café DEGAN Jalan Petitenget 9 P +62 361 744 8622 Café MARZANO Jalan Arjuna/Double Six P +62 361 874 4438 Café MOKA Jalan Raya Seminyak P +62 361 731 424 Chez gado gado Jalan Camplung Tanduk (Dhyana Pura) 99 P +62 361 736 966 COSMIC DINER Jalan Sunset Road Sunset Star Blok C DAHANA RESTAURANT & GALLERY Jalan Petitenget No.98X P +62 361 4730131 DEJAVU KITCHEN Jalan Double 6 Blue Ocean Beach No.7X P +62 361 732 777 DROP Jl. Petitenget 88 X Seminyak P +62 81 236 786 659 earth cafe Jl. Kayu Aya 99, Oberoi P +62 361 736 645

The Deck

the deck Jalan Petitenget, Seminyak P +62 361 8487 200 www.thedeckbali.com
www.warisanrestaurant. com Warung JERAMI Jl. Kunti I P +62 361 847 5970 Warung taulan Banjar Semer Kerobokan P +62 361 738 229 ZANZIBAR Jl. Arjuna - Pantai Double Six, Seminyak P +62 361 733 527 Jl Bidadari No 1. P +62 361 275 2125 merica @ pan pacific nirwana bali resort Jl. Raya Tanah Lot PO Box 158, Tabanan 82171 P +62 361 815 901 www.panpacific.com/bali MONSIEUR SPOON Jl. Pantai Batu Bolong, Canggu P +62 361 846 9112 OAZIA SPAVODKA BAR & KITCHEN Jalan Sahadewa Br Anyar P +62 361 800 8887 sticky fingers Echo Beach P +62 361 809 0903 The Coffee shop @ Warung canggu Jl. Pantai Berawa P +62 361 843 1988 waTERCRESS Jalan 21a Batu Belig P +62 361 780 8030

Canggu
betelnut café Jalan Batu Bolong P +62 821 4680 7233 bUNGALOW Jalan Pantai Berawa P +62 361 844 6567 BUTTER Cake & Coffee SHOP Jl. Pantai Berawa 44 P +62 81 936 216 983 Café CANGGU

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Sanur
basilico & Lada @ sanur beach bali Jalan Danau Tamblingan P +62 361 288 011 www.sanurbeach. aerowisata.com CafE BATUJIMBAR Jl. Danau Tamblingan 75A P +62 361 287 374 www.cafebatujimbar.com Charming Jl. Danau Tamblingan 97 P +62 361 288 029 cinnamon Jl. Danau Tamblingan 80 P +62 361 288 457 MINAMI On The Beach Segara Village Hotel P +62 81286134471 la taverna RESTAURANT & ISOLA BISTRO Jl. Danau Tamblingan 29 P +62 361 288 497 lotus Jl. Danau Tamblingan 30 P +62 361 289 398 manik organik Jl. Danau Tamblingan 85 P +62 361 855 3380 Massimo Jl. Danau Tamblingan 228 P +62 361 288 942 www.massimobali.com peppers latino grill & bar @ sanur beach bali hotel Jl. Danau Tamblingan 190 P +62 361 288 011 PIZZA RIA, Telaga naga @ BALI HYATT Jl. Danau Tamblingan 89 P +62 361 281 234 SANUR HARUM @ SANUR PARADISE HOTEL & SUITES Jalan Hang Tuah 46 P +62 361 281 781 www.sanurparadise.com sector barrestaurant lounge & evenT house Balibeach Golf Course Jalan Hangtuah No. 58 P +62 361 287 733 serenity spanish bar & restaurant Jl. By Pass Ngr. Rai 27A P +62 361 284 381 THE Village @ GRIYA SANTRIAN Jl. Danau Tamblingan 47 P +62 361 285 025

www.santrian.com three monkeys sanur Jalan Danau Tamblingan (opposite Laghawa Hotel) P +62 361 286 002 Warung kayu api Jl. Bypass Ngurah Rai No. 95 100m south of Sanur police station P +62 361 285 984

bridges BALI Jalan Raya Campuhan P +62 361 970 095 Café des artistes Jalan Bisma 9X P +62 361 972 706 Casa Luna Jalan Raya Ubud P +62 361 977 409 www.casalunabali.com COFFEE & ... Monkey Forest Road No 67 P +62 361 972 950 elephant safari park and lodge Jalan Elephant Park taro/Tegalalang P +62 361 721 480 elephant VIEW RESTAURANT @ Bali zoo Jl. Raya Singapadu, Sukawati P +62 361 294 357 fiveLEMENTS Puri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung Ph +62 361 469 206 GAYA GELATO Jl. Raya Sayan P +62 361 979 252 Gelato secrets

P +62 361 978 189 GUWUNG Jl. Raya Peliatan P +62 361 975 139 ibah restaurant @ Ibah Luxury Villas Campuhan P +62 361 974 466 JANGGAR ULAM Jl. Raya Goa Gajah, Br. Teges Kanginan Peliatan P +62 361 972 092 Kayun Restaurant & Lounge Jl. Raya Mas 47 P +62 361 973 091 little K Jl. Hanoman Pengosekan (behind Siam Sally) P +62 361 971 236 Mozaic Jalan Raya Sanggingan P +62 361 975 768 www.mozaic-bali.com murni’s warung Campuhan Bridge P +62 361 975 233 www.murnis.com padi @ furama xclusive villas & spa Banjar Bindu, Mambal, 8 Jalan Melati P +62 361 898 8688 SKAJI-TARI-US Behind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122 Rondji’s @ the blanco renaissance museum Campuan Ubud P +62 361 975 502 siam sally Jl. Hanoman,Pengosekan P +62 361 980 777 www.baligoodfood.com

Jl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8, Gianyar P +62 361 975 656 www. balisafarimarinepark.com TUT MAK Jalan Dewi Sita P +62 361 297 5754 UMA BY COMO Jl. Raya Sanggingan, Kedewatan P +62 361 972 448 WAPA DI UME Jl. Sueta, Br Bentuyung Ubud P +62 361 973 178 waroeng bernadette the home of rendang Jalan Raya Mas Br. Teges Yangloni P +62 361 971 852 warung enak Pengosekan Road P +62 361 972 911 white box Jl. Raya Andong 22-24, P +62 361 979 059 F +62 361 979 062 www.whiteboxbali.com

Jalan Raya Uluwatu P +62 361 704 663 DI MARE @ KARMA kandara Jl. Villa Kandara Br. Wijaya Kesuma Ungasan P +62 361 848 2200 finn’s beach club @ semara luxury villa resort Ungasan P +62 361 848 2111 jimbaran beach club Muaya Beach Jalan Bukit Permai Banjar Pesalakan P +62 361 749 3922 JU-ma-na, Tamarind @ banyan tree ungasan Jalan Melasti, Br. Kelod Ungasan, Jimbaran P +62 361 300 7000 karma lounge @ karma jimbaran Jalan Bukit Permai P +62 361 708 800 kaT’s Kitchen Jalan Raya Uluwatu 11 Jimbaran P +62 361 704 279 KISIK @ AYANA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 www.ayanaresort.com Le Méridien Bali Jimbaran Jl. Bukit Permai Jimbaran P +62 361 846 6888 Madeinitaly Jl. Pantai Balangan, Br. Cengiling P +62 361 847 0201 sono teppanyaki @ anantara uluwatu Jl. Pemutih, Labuan Sait P +62 361 895 7555 single fin Uluwatu (below Blue Point) P +62 878 620 398 66 SuNDARA, TAMAN WANTILAN @ FOUR SEASON JIMBARAN P +62 361 701 010 www.fourseasons.com Tapis @ Kayu Manis Jimbaran P +62 361 705 777 The EDGE Jl. Pulau Goa Lempeh Banjar Dinas Kangin Pecatu P +62 361 8470 700 Warung olas On the way to Balangan Beach, 300m after Nirmala Supermarket P +62 81 337 271 542

Gianyar Ubud
alaya Jl. Hanoman, Ubud P +62 361 972 200 alchemy Jalan Penestanan, Ubud P +62 361 971 981 alILA UBUD Desa Melinggih Kelod, Payangan Gianyar P +62 361 975 963 Ayung Terrace @ Four Seasons Sayan, Ubud P +62 361 977 577 bali starling restaurant @ bali bird park

Denpasar
bEBEK BARIS Jl. Mahendradatta No. 18x P +62 361 845 0791 jempiring Restaurant @ aston denpasar hotel and convention center Jl. Gatot Subroto Barat 283 P +62 361 411 999

Lamak

Jimbaran Uluwatu
ABC @ KLUB JIMBARAN Kori Nuansa No. 257, Taman Griya P +62 361 806 7776 Bella singaraja, KO & jimbaran garden @ Intercontinetal Bali Resort Jalan Uluwatu 45 P +62 361 701 888 chiringuito el kabron Jalan Pantai Cemongkak Pecatu (the sign on Jalan Labuan Sait) P +62 361 780 3416 Chocolate café, Topeng restaurant & Bar Jimbaran Corner

Raspberry Chocolate Mousse

“An artful dining experience in the heart of Ubud”
Lamak Jalan Monkey Forest P +62 361 974 668 www.lamakbali.com

sPACCANAPOLI Jalan Raya Pengosekan P +62 361 973 138 swept away @ samaya ubud Banjar Baung, Desa Sayan P +62 361 973 606 three monkeys ubud Jalan Monkey Forest P +62 361 975 554 the dining corner @ kayumanis ubud private villa and spa Sayan Village Ubud P +62 361 972 777 tsavo lion @ balisafari & marine park

Jl. Serma Cok Ngurah Gambir, Batubulan, P +62 361 299 352 bebek tepi sawah Jalan Raya Goa Gajah Banjar Teges, Peliatan P +62 361 970 338 bETELNUT Noodles satay bar & music lounge Ubud Main Street P +62 361 971 246

Jalan Monkey Forest P +62 361 977 899 Glove & STOVE Jl. Raya Sanggingan P +62 361 362 8795 GLOW @ Como shambala Begawan Giri P +62 361 978 888 www.cse.como.bz Green house Jalan Monkey Forest

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Tanjung Benoa
bali luna @ aston bali beach resort & spa Jalan Pratama 68 X P +62 361 773 577 www.AstonBali.com bumbu bali Jalan Pratama P +62 361 774 502 eight degrees south , Rin, Spice @ CONRAD Jalan Pratama 168 P +62 361 778 788 www.conradhotels.com NOvotel Bali Jalan Pratama P +62 361 772 239 PAON BEACH CLUB Jalan Pratama No 70 P +62 361 776 555 sakala Jalan Pratama 88 P +62 361 774 499

Mulia Resort & Villa Jl. Raya Nusa Dua Selatan P +62 361 301 7777 OCTOPUS @ AYODYA RESORT Jalan Pantai Mengiat P +62 361 771 102 www. ayodyaresort.com PASAR SENGGOL @ Grand Hyatt Bali PO. BOX 53, Nusa Dua P +62 361 771 234 www.bali.grand.hyatt. com piasan & TETARING RESTAURANT Kayumanis Nusa Dua Private Villas & Spa BTDC Area P +62 361 770 777 www.kayumanis.com raja’s @ nusa dua beach hotel & spa P +62 361 771 210 www.nusaduahotel.com

Miscellaneous
aroma meat processing Jalan By Pass Ngurah Rai No. 555X Pesanggrahan, Denpasar P +62 361 729 494 arts replica food Kompleks Ruko Tuban Plaza No. 2 Jalan By Pass Ngurah Rai, Tuban P +62 361 759 501 baliepicure Luxury Catering Jalan Raya Kerobokan No. 253, Kerobokan P +62 361 737 121 bali deli Jalan Kunti 117X P +62 361 738 686 bali dewata wine Jalan By Pass Ngurah Rai 564 Sanur P +62 361 284 130 bali fine wine Jalan Kayu Aya Seminyak Square P +62 361 364 7376 BalI moon liquers www.balimoonliquers.net P +62 361 461 945 COld stone creamery Bali Discovery Mall GF #2 Jalan Kartika Plaza, Kuta P +62 361 769 784

hatten wine the cellardoor Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai. Kuta P. +62 361 767 422 HattenWines.com ICELAND VODKA PT Dewata Kencana Distribusi Jalan Gatot Subroto Timur No.7 P +62 811 380 9299 kayuapi Jalan Kuwum 1X, Kerobokan P +62 361 787 7476 KOU CUISINE Jalan Monkey Forest, Ubud P +62 361 972 319 MINI MART Jalan Bypass Ngurah Rai, Jimbaran P +62 361 777 361 pantry magic Ruko Lotus, Blok 6 Jalan Dewi Sri, Kuta P +62 361 762 647 PAPAYA Jalan Mertanadi, Kuta P +62 361 759 222 pepito Jalan Kediri 36A. Kuta P +62 361 759 112 pT Indowines Jl. Sunset Road No. 166 P +62 361 847 7232 sababay Jalan Raya Puputan No. 64A P +62 361 261 104 www.sababayselections. com scenia Jalan Suwung Batan Kendal 52 Block V P +62 361 275 2007 www.scenia.co.id TWO ISLANDS WINES THE CELLARDOOR Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai, Kuta P. +62 361 767 422 wakaland cruise www.wakalandcruise.com P. +62 361 426 971 UNIlever Food Solutions Jakarta www.unileverfoodsolutions. co.id

Club & Bars
aston pool bar @ aston kuta hotel & residence Jalan Wana Segara, Kuta P +62 857 754 999 BOSHE VVIP LOUNGE Jalan By Pas Ngurah Rai No. 89X, Tuban, Kuta +62 361 848 4600 brewers beer garden Jalan Legian No. 157 Kuta P +62 361 754 915 CENTERSTAGE @HARD ROCK HOTEL Jalan Pantai Kuta P +62 361 761 869 DEEJAY CLUB Jalan Kartika Plaza 8X P +62 361 758 880 Divine wonderland Jalan Kayu Aya, Oberoi P +62 361 730 759 EIKON Jalan Legian 178, Kuta P +62 361 750 701 GRACIE KELLY’S @ BALI DYNASTY RESORT Jalan Kartika Plaza, Tuban, Kuta P +62 361 752 403 HARD ROCK CAFÉ Jalan Pantai Kuta P +62 361 755 661 JAZZ CAFE UBUD Jalan Tebesaya, Ubud P +62 361 976 594 King cole bar @ st regis bali resort Kawasan Pariwisata Nusa Dua Lot S6 P +62 361 847 8111 KU DE TA Jalan Laksmana 9 Seminyak P +62 361 736 969 M BAR GO Jalan Legian, Kuta P +62 361 756 280 NAMMOS BEACH CLUB @KARMA KANDARA Jalan Villa Kandara Banjar Wijaya Kusuma Ungasan P +62 361 848 2222 OCEANS 27 @ DISCOVERY SHOPPING MALL Jalan Kartika Plaza P +62 361 765 027 www.oceans27.net

OZIGO BAR UBUD Jalan Sanggingan Ubud P +62 81 974 728 RED CARPET - CHAMPAGNE BAR Jalan Kayu Aya 42C, Seminyak P +62 361 737 889 www.redcarpetbali.com ROCK BAR @ AYANA RESORT & SPA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 Round bar Jalan Penestanan Klod Sayan, Ubud P +62 361 976 738 SECTOR BAR & RESTAURANTS @ BALI BEACH GOLF COURSE Jalan Hangtuah 58 Sanur P +62 361 287 733 SKY GARDEN Jalan Legian 61, Kuta P +62 361 755 423 SOS @ THE ANANTARA Jalan Abimanyu Seminyak P +62 361 737 773 TEQUILA BAR Grand Istana Rama Hotel Jalan Pantai Kuta P +62 361 752 208 The lobby @ nusa dua beach hotel & spa Kawasan Pariwisata Nusa Dua Lot 4 P +62 361 771 210 THE OCEAN BAR @ THE LEGIAN Jalan Kayu Aya, Oberoi P +62 361 730 622 VI AI PI Jalan Legian 88 Kuta P +62 361 750 425 THE TREE Jalan Pratama, Tanjung Benoa P +62 361 773 488

Meads Beach Bar & Grill

Asparagus with Smoked Salmon

“The freshest Seafood in Tanjung Benoa”
meads beach bar and grill Jalan Pratama P +62 361 776 604

Dijon Kuta Poleng Mall Bl. A1-A2 Jalan Setiabudhi, Kuta P +62 361 759 636 drum whisky Jalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, Tabanan P +62 81 3370 65688 FUME info@fumegourmet.com P +62 361 724 392 Gourmand deli @ st. regis bali resort Kawasan Pariwisata Nusa Dua P +62 361 847 8111 gourmet garage Jalan Brantas Kangin 2 Jimbaran 80364 P +62 361 701 650 HARD rock beach club (HRBC) Deli @ HARD ROCK HOTEL Jalan Pantai, Kuta P +62 361 761 869

THE WHACKO BEACH CLUB Jl. Pratama No. 99X P +62 361 771 384

Nusa Dua
ARWANA @ THE laguna Kawasan Pariwisata P +62 361 771 327 Boneka, Dulang @ The ST. REGIS BALI RESORT P +62 361 847 8111 www.stregis.com honey and bread Pepito Express Jl. By Pass Ph +62 361 776 316 lagoona @ ayodya resort bali Jalan Pantai Mengiat PO. Box 46, 80363 P +62 361 771 102

salsa verde @ grand hyatt bali P +62 361 772 038 www.bali.grand.hyatt. com The terrace @ Amanusa Nusa Dua P +62 361 772 333 THE SHORE @ NIKKO BALI RESORT AND SPA Jalan Raya Nusa Dua Selatan P +62 361 773 377 veranda restaurant @ the westin resorts P +62 361 771 906 www.westin.com/bali

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your culinary guide

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We simply can not describe with can words We simply notthe taste of our cocktails describe with words the and the mood of the taste of our cocktails evenings spent at the and the mood of the Obsession bar evenings spent at the But we are proud to invite Obsession bar come But weyou areto proud to invite andyou experience to come the atmosphere yourself. and experience the atmosphere yourself.

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