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lets eat! 1
Heavenly Haven
Chef Battle!
Romantic Opulence
Alila Villas Soori, Bali
Ian Sherlock VS Frank Ruidavet
Rosso, Shangri-La Hotel, Jakarta
IDR 35.000 | AUD 3.70 | EUR 2.70
FEbRUARy 2014 EDITION 55 ISSN 2085-5907
LetS eAt! CuLtuRethe Art of evicting evil
+
tHe LoVe ISSue
Food fromthe Heart
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February
The Latest12-14
Local Cuisine16 Balis Melting Pot Mantra
The Essential20 The Love Berry
The Newest26 Barbecue Bliss barbacoa
Must Try30 A Velvet Affair Velvet
Spotlight34 Romantic Opulence Rosso at Shangri-La Jakarta
The Main Affair38 Heavenly Haven Alila Villas, Soori
Hungerlust42 The Aroma of Cologne Germany
Dine & Leisure46 Lunch in The Lions Den
Wana at bali Zoo
Musings
3822 Food from The Heart
Our Cover
22
Contents
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22 Food from The Heart
SAT 1ST MARCH 20144PM - 6PM
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The Specialists50 Ian Sherlock
Executive Chef
Frank Ruidavet
Director of Culinary Complex
Insider52 Kali Sari Founder: Three Monkeys, Il Giardano, Saraswati Papers
Lets Cook54 Mamas Crispy Crostata Rustica Lets Sip56 Sugar and Spice Red Drum
Soul Food60 Food for Life glow @ COMO Shambhala Estate
64 Luscious Treats for Lovers
Regulars66 Food Talk
67 Map & Directory
76 Pick Up Points
546026
52 50
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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.
What is love? For me, I always see myself surrounded by love.
Looking at green carpeted rice fields or a violet sunset sky from
the edge of the beach can make me feel in love again, while the
sweetness of a caramel mousse can take my heart away. Food can
be a great expression of love, whether a small barbeque with friends
or homemade pasta for a romantic dinner at home. The smallest
things sometimes give us the most joy, like a scoop of vanilla ice
cream that can easily remind us about the sweetness of love.
With Valentines Day in February, love is certainly everywhere.
but love is more than chocolates or flowers or even candlelit
dinners. Love is more than romance; love can also be a virtue of
sharing some part of ourselves for the benefit of others. Those acts
of love and giving back are the subject of our Musings section
(p.22) this edition, which uncovers the stories of dining venues
that have a positive influence on both local communities and
environment through acts of charity, fund raising and education.
We also have stories about the tempting roasted pork at the newly
opened barbacoa (p.26); a journey of sweet escape at Ombak
Restaurant, Alila Soori (p. 38); lunch in the wilderness at The Wana
(page 46), and spicy cocktails served with live music at the eclectic
venue, Red Drum (p.56). There is also an insightful interview with
renowned chef/restaurateur Kali Sari (page 52.)
Love is truly an open door, and to quote Julia Child,
They who eat good food will give back only the good things.
Welcome February The month of love
editors note
Ayu Sawitri HapsariEditor in Chief
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A Member of
www.kg.co.id
Lets 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 Lets Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Lets Eat! is not responsible for the return of unsolicited material. 2013 Lets Eat! ISSN 2085-5907
Senior AdvisorA.A. Ngr. Mahendra
Editor-in-Chief Managing Director Ayu Sawitri Hapsari Patricia
TA Bid Business Development
Alison Elisabeth boneManaging Editor
Via WijayaWriters
Menur AstutiEve Tedja
Kartika Dewi SuardanaGroup Head Dali Dwiputra SiregarGraphic Designer Tri Angendari
Director of Photography Heri ObrinkAccount Director Agus Setiawan
Account Manager Adi Wibowo (adi@visiworld.asia)Account Executive
Mitra Adi Rachman (mitra@visiworld.asia)Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika
Cultural Advisor Kadek Wahyudita Penggak
OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, bali 80361, IndonesiaP+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com I www.visiworld.asia
BALI
A well seasoned travel writer, Alison spent years exploring the world before arriving in bali, where she quickly succumbed to the islands exotic charms. Trading her nomadic journeys for adventures of a culinary kind, she happily spends her time writing about restaurants and working on her first novel.
Menur shares her time between Manado and bali and admits she still hasnt had the guts to try Manadonese Paniki a dish made from bats, but she promises to write about it when she has. When in bali, she loves trying new restaurants with friends, and particularly enjoys Vietnamese and Indian food, Connect with her @menurastuti
Eves family 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.) Occasionally, you can find her bragging about where she eats and travels in her tweets @evetedja
Dewi has been working as an independent writer since 2005, and her book Dances of bali has sold more than 2000 copies. Aside from writing she is also passionate about diving, photography and actively volunteers for several non-profit organisations that are engaged in conservation work.
your culinary guide
letseatmag @letseatmag
AT PREGO FAMILY BRUNCH, EVERYONES INVITED!
February Kids Entertainment Theme:
Under The SeaDiscover an array of amazing sea creatures in our colorful
fish tank during our family brunch. Have fun with our team as we make sea shell arts & crafts with a special prize for the best creation!
Five free Prego pasta jars to be won for the best photos posted on our social media channels using #PregoBali
IDR350K Net per person including illy Coffees & Jing Teas IDR150K Net per child between 4 - 12 years old, Complimentary for children below the age of 4
Every Sunday at 11.30 am 3 pmBook your seats now at 0361 771 906dining.bali@westin.com
PREGOBALI
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the latest
Jempiring Restaurant at Aston Denpasar is proud to
present a Thai Cuisine Food Festival. The complete
feast will include various popular Thai dishes like Pad
Thai, and more elaborate dishes such as Tuna Green
Curry Stir Fried Rice Stuffed in Omelette and Spicy
Stir-Fried Pasta with Sausage and Chilli. Suitable for
lunch or dinner, the set menu comes with dessert and
Thai tea. Reservations recommended.
Matahari beach Resort & Spa has long been known as
a tranquil hideaway in Pemuteran, a heaven for divers
and city dwellers looking for a peaceful escape in
beautiful natural surroundings. This year 48 children
are attending the kindergarten which was founded by
the resort in 1996, who also support two orphanages
and a nursing home in the surrounding area.
Hatten Wines, producers of balis own award winning
wines asks you to spread your love to the benih Kasih
(Seeds of Love) Orphanage in the town of banyu
Poh, North bali. Now home to 38 children, this tiny
orphanage was initially built in 2004 to house 14
children. Owned and operated by Father, I Kadek
Philipus and his wife, this orphanage has had the
privilege of grooming many young people for a
productive life as young adults. Their much needed
expansion is reliant on donations.
For more information on how you can help please
contact Ms. Riri Purba e-mail
projects@hattenholding.com, P +62 361 283632
Aston Denpasar Hotel & Convention Center
Jl. Gatot Subroto barat 283, Denpasar
P +62 361 411 999
Matahari Beach Resort & Spa
Jl. Raya Seririt, Pemuteran I P +62 361 411 999
A thai Feast
Heart of Sun
Seeds of Love
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PROPER (Companys Environmental Performance
Rating Program) recently certified The St. Regis
bali Resort and The Laguna, a Luxury Collection
Resort & Spa with a blue Rating. This certification
standard was established in 1995 by Indonesias
Ministry of Environment, to measure the compliances
of environmental performances. Through several
innovative programs, both resorts have been able to
reduce their energy and water consumption, waste
production while continuing to use environmentally
friendly materials in daily operations.
Blue is the New Green
The St. Regis Bali Resort and The Laguna,
a Luxury Collection Resort & Spa
Kawasan Pariwisata Nusa Dua I P +62 361 300 5540
Matahari Beach Resort & Spa
Jl. Raya Seririt, Pemuteran I P +62 361 411 999
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bali has been a favoured Japanese destination for
decades, and that includes the lavish Novotel bali
Nusa Dua Hotel & Residence. So much so, the hotel
has decided to enhance the quality of their service
with the launching of the Optimum Japanese Service
Standard program. A Japanese-speaking guest
relations officer is ready to welcome Japanese guests,
while dedicated details include Japanese pillows and
amenities and a Japanese menu at the restaurant.
75 lucky baby turtles were recently released into
the sea from the beach of Sanur. Those babies were
hatched on the beach about three months ago and
were taken care by the Aerowisata Sanur beach Hotel
and the Sindhu Turtle Foundation, to ensure their
safety. The activity was supported by hotel staff as
well as guests staying at the hotel and invited media
partners, as part of the celebration of the hotels 40th
anniversary on July 2014.
Novotel Bali Nusa Dua Hotel & Residence
bTDC Complex Nusa Dua I P +62 361 848 0555
Aerowisata Sanur Beach Hotel
Jl. Danau Tamblingan, Sanur I P +62 361 288 011
Swiss-Belinn Seminyak Hotel
Jl. Sunset Road No. 88 I P +62 361 739 888
Not Lost in Translation
turtle Love
baReLo Restaurant at Swiss-belinn Seminyak Hotel is
preparing a special Valentines dinner to spoil your loved
one. The set menu starts with Avocado Prawn Cocktail,
and continues with the choice of Beef Roll Feta Cheese
or Snapper a la Ponzu and ends with Grilled Fruity
Skewers with Sweet and Sour Sauce, served with Vanilla
Ice Cream. Rose wine accompanies the special dinner for
just 320,000 IDR net per couple. Available from 14 28
February 2014. Reservations recommended.
Be My Belinn Valentine
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Sheraton Kuta ushered in the new year with a sweet
charity action. A giant gingerbread house was on
display at beachwalk Kuta throughout December, and
the creative pastry team also produced 200 cupcakes
which were successfully sold out to the visitors of the
mall. All funds raised from the sales were donated
to Panti Asuhan Alas Kasih, who nurtured 42 kids. A
wonderful way to start the year!
Cupcake Love
Sheraton Bali Kuta Resort
Jl. Pantai Kuta I P +62 361 846 5555
Lets eat! offers a sincere apology to the CEO of
Khrisna Group, A.A. Ngurah Mahendra for the
inadvertent misspelling of his title in our January
edition. The editor.
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local cuisine
Fried Rice
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Balis Melting PotA famous hangout scene in downtown Petitenget, Mantra Restaurant and Bar is owned by famous surfer Tipi Jabrik. Every night there are crowds, especially on the weekends, but most people dont know that their international dining menu also has a good selection of Indonesian food.
Mantra offers classic, clean and healthy
food with fresh ingredients and rustic
presentation. We dont have any
microwaves in our kitchen, said Tipi,
Hence, every dish needs to be prepared
fresh using local products.
A Balinese Curry starts our meal, made with
shrimps and loaded with fresh vegetables
that are still crunchy and have a typical soft
coconut milk flavour. Sprouts, dried chilies
and lime are served on the side for extra
taste. The secret recipe Fried Rice is nice,
with a subtle seafood flavour and this is the
first time I have seen mushroom in fried
rice, together with other vegetables and an
egg, sunny side up, tucked into the middle
of the plate.black Rice Pudding
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Mantra I Jl. Petitenget Raya 77X, Petitenget I P +62 361 473 7681 100 I Open 7am 1am I Seminyak b-2
Food servings here are vintage-style, in
line with the building that looks so much
older than its real age. The ambience is
always warm and friendly, especially at
night with lines of light bulbs hanging
from the breezy outdoor porch area. The
indoor area is cool with high ceilings,
and a huge display of framed pictures
of anything and everything; artworks,
photos, posters and sketches. It feels
homey when you put yourself in the
sofa corner, while enjoying the latest
tunes from the DJ or live musicians.
Event-goers can look out for the
announcement board, in front where
there is always a list of upcoming and
happening gigs. Private gatherings can
also be organised at Mantra with their
special F&b packages; options are to
book the whole restaurant, or just the
upstairs area if you want to have the
feeling of being in a crowd of familiar
people and friendly strangers.
The leather-covered drinks menu and
cocktail lists are long, and include an
energising Espresso Martini, and the
rustic Jack Sparrow served in an old-
timers metal mug with rum, coconut
juice and coconut flesh garnish.
Skipping alcohol? Then try the Black
Rice Pudding served with fresh fruit and
a small bottle of pure honey - a balinese
way to freshen up your taste buds
before heading to the crowds at the bar.
Menur
Jack Sparrow
balinese Curry
www.thegangsa.com www.kayumanis.com
P. 62 361 705 777 F. 62 361 705 101E. experience@kayumanis.com
Sanur I Ubud I Nusa Dua I Jimbaran
a sophisticated dining experience
...where life is a private celebration
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the essential The Love Berry
Sometimes referred to as love berries, these dainty pink morsels are associated with love and flirtation. At wedding breakfasts in provincial France newly weds are traditionally served a soup of thinned
sour cream, strawberries and powdered sugar.
Strawberry juice combined with honey can help reduce inflammation and sunburn. Rub the mixture thoroughly into the
skin before rinsing off with warm water and lemon juice.
Strawberries are rich in Vitamin C, and high in
antioxidants which can help reduce the risk of cancer and
heart disease.
Despite their sweet taste, strawberries are low in calories, and make the perfect diet food. Mix with diced watermelon, fresh mint leaves and a
squeeze of lime to create a tasty low fat snack.
Despite its name, the strawberry is not classified as a true berry, because unlike a blueberry or cranberry it does not have seeds inside. It is actually a member of the genus Fragaria, also known as
the rose family, which includes plums and apples.
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musings
FOODHEART
fromthe
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With Valentines day falling in February, love is certainly in the air and there is no shortage of romantic dining options in Bali for those who wish to celebrate. But there is more to love than chocolates, flowers and candlelit dinners; love is also a virtue that represents human kindness, compassion and a genuine concern for the good of others.
We celebrate this month of love by highlighting some of the dining venues on the island that have a positive impact on the local community.
Whether practicing sustainable development, sponsoring
orphans, or staging charity fun runs and turtle releases,
many resorts and restaurants offer great food and
atmosphere, complemented by a policy of giving back,
to benefit others.
Desa Seni, an enchanting eco village in Canggu, is at
the forefront, and acts as a model of environmental and
social responsibility, with an inspiring annual yoga-Music-
Dance-a-Thon that has raised over $45,000 for the AIDS
awareness program, Ayo! Kita bicara HIV/AIDS (this years
event will take place on March 16.) If we all give back,
educate, inspire and nurture, the world will be a better
place, says founder Tom Talucci. The restaurant serves
up delicious food, much of which is plucked straight from
the thriving organic gardens, and can also be enjoyed in
a romantic pool side pavilion. Desa Seni also offers free
yoga and English classes to its staffs, as well as providing
valued support to a number of yayasans, including Sacred
Childhoods an organisation which protects children
and combats organised crime, such as child trafficking
and prostitution.
Salad fresh from the organic gardens at Desa Seni
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In Ubud, Sari Organik leads the way with organic farming, and plays
an active role in the growth of balis green movement. Founder
balinese-born Nilawati asks, We got it right the first time, so why
not put the old ways into practice again? She also offers free
cooking classes for balinese housewives, and runs the enchanting
bodag Mailah restaurant set amidst scenic ride paddys adjacent
to the farm. Her newest venture, a restaurant in Kintamani, called
Pulu Mujung has been created to generate local employment
and training opportunities. Meanwhile, longstanding bali buda
provides tasty wholefoods in its three cafes/shops while also
supporting a number of projects, ranging from organic farming,
to Eco bali, to Rumah Sehat Madani, which provides maternal and
general health care to the disadvantaged.
In Kuta, Hard Rock bali is most commonly
associated with music and burgers, yet its
roots lie deep in philanthropy Its part of
our DNA, says Hamish Dodds, Hard Rock
Intl. President and CEO. Last October, bali
set the scene for the launch of their 6th
annual, global Imagine theres no hunger
campaign, with a charity concert by Jakartan
rock band, Kotak, which generated over
US$10,000 for Sole Men Indonesia a non
profit organisation that focuses on helping
cases of individual suffering in bali. Working
closely with Sole Men, the program includes
delivering food parcels to 100 needy people
living in the poorest areas of Denpasar three
times a week.COMO Shambhala supports local kindergarten, Tirta Kumara. The children are pictured here singing Christmas carols at the resort.
Nilawati
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The prestigious annual Tri Hita Karana awards
recognise those hotels and resorts that have a
positive effect on the communities, while special
events see businesses banding together for social/
environmental causes. Coral Triangle Day staged in
June saw many hotels and restaurants coordinating
beach clean ups, special culinary events, exhibitions
and talks. The bali Hotel Association also deserved
a mention, with its on going One Hotel One
Orphanage program, with over 70% of its members
signed up to supply linen, beds, clothes, education
facilities and training opportunities to their
designated orphanage.
Love may not be all you need, but its a great place
to start. Alison
Advertising.indd 2 1/17/14 10:28 AM
In Ubud, Sari Organik leads the way with
organic farming, and plays an active role in the
growth of Balis green movement. Founder
Balinese-born Nilawati asks, We got it right the first time, so why not put the old ways into practice
again?
For further information, please visit:
Desa Seni, Canggu: http://www.desaseni.com/
Hard Rock Hotel: http://www.hardrockhotels.net/
Sari Organik: http://www.sari-organik.com/
bali buda: http://www.balibuda.com/
bali Hotel Association:
http://www.balihotelsassociation.com/
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the newest
3-Hour Flan w Crisp Waffle
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Arriving at Barbacoa, one of the newest restaurants to open in Petitenget, we find a large golden brown pig being grilled in the open wooden fire, and a cook on standby to constantly add more coffee wood to keep the fire burning. Its been slowly grilled
for the last eight hours, he explains.
Our well-dressed host leads us to our table at the
backyard and we are glad to have arrived just before
dark to witness the last remaining rays of sun upon the
green rice fields. This elegant restaurant with its high
ceilings is both warm and homely, with a large airy space
that seems to be created to encourage conversation,
yet retains a certain intimacy, for those inclined to be
left alone. The solid cooling system works wonderfully
against the balinese humidity. Designed and created by
owners Adam Dundas-Taylor and Pete Zuttion, barbacoa
makes a charming addition to the dining scene of Jalan
Petitenget.
Barbecue Bliss Frozen MargaritaCharcoal Grilled Prawn
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Barbacoa I Jl. Petitenget 14 Kerobokan I P +62 361 739 233 160 I Open 5pm - 12am I Seminyak Map A-4
Sydneysider, Dundas-Taylor, is a chef with a penchant for barbeque, and a
passion for creating food that, you wont find anywhere else except here.
Having worked in Spain, London and other European countries; he has now
teamed up with fellow chef, Sean Prenter, (ex Rock Pool) and his brother,
Kieron Prenter, who is head Mixologist. He tells us that he is excited about
Latin American cuisine which translates here as a fusion of Spanish, Mexican,
Peruvian and Argentinian flavours. We love these styles of food and
hence, barbacoa was born it means bbQ in Spanish, he explains before
disappearing, with a promise of Frozen Margaritas to come.
A gulp of the chilled punchy margarita later, we are ready to select our meals.
The various dishes on the menu will please any meat-lover and are served
tapas-style, so ideal for sharing. The more the merrier seems the rule of the
thumb here. Cuban Pork Torta with Pickled Red Onion, Aioli and Tomato
comes first, in the deceiving form of a burger with a generous thick juicy cut
of meat. The deliciously messy Braised Beef Brisket Corn Taco with Pico de
Gallo and Radish is a must-try and tastes even better when eaten with hands.
Moving on to the grill selection, our Charcoal Grilled Prawns with Guajillo
Chilli Marinade and Avocado are impeccably grilled and still juicy, with a
slight smoky aroma. The star of the show is the 8 Hour Wood Fired Asado
of the Day carved from that grilled pig that we saw near the entrance. The
tender and perfectly sliced meat comes with crunchy pork skins and excellent
dipping sauce. We close our dinner with a White Chocolate & Honeycomb
Ice Cream Sandwich, a tasteful caramel balance of salty and sweet, ended
with a mischievous coconut-flavoured biscuit. With a resolution to come back
soon, we leave this atmospheric restaurant and call it a night to remember.
Eve
Adam Dundas-Taylor
braised beef brisket Corn Taco
Barbacoa I Jl. Petitenget 14 Kerobokan I P +62 361 739 233 160 I Open 5pm - 12am I Seminyak Map A-4
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must try
Sunset is always a bewitching time, as the sky shows off its gorgeous
golden palette. Velvet, on the rooftop of Beachwalk, overlooking
Kuta Beach is the perfect venue to bid farewell to the day and
welcoming the night.
Salmon Terrine
AVelvetAffair
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Restaurant and lounge by day and world class pumping club by
night Velvets twin identities blend seamlessly, thanks partly to
the solid in-house staff that amaze us with their creative food
and beverage inventions. We choose to sit indoors, avoiding the
crazy wind that has been plaguing bali for the last few weeks,
and find a dark, stylish interior consisting of comfortable leather
seating and velvet armchairs which make a comfortable way to
start the night.
From my seat, I can see the stage where many international DJs
have performed under the round cupola. A friendly waiter offers
a long and enticing list of their newest drinks but I eventually
end up asking him for his suggestion. He comes back with a
small wooden tray baring a buddha head aromatherapy candle
holder and an Old Fashioned. Its nothing fancy, but is a
classic cocktail with the aroma of mint to enhance your drinking
experience, he explains. Well, it certainly works for me.
Old Fashioned
Chicken Cordon blue
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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
Created by Head Chef Mukti, who is experienced in
Middle Eastern and Mediterranean cuisine, it comes
with no surprise that the comprehensive international
menu is a rich fusion of those popular cuisines.
Salmon Terrine with Balsamic Vinaigrette and Fresh
Salad is a delightful appetiser, light and refreshing.
For the main course, I have the Seared Salmon with
Mashed Potato, Salad and Vinaigrette Sauce, while
my friend is happily tearing away the hearty Chicken
Cordon Blue with Sauteed Potato, Creamy Spinach
and Roasted Tomato. A special mention needs to be
made of the delicious creamy spinach.
The night is thoroughly dark when our Creme Brulee
with Home Made Biscuit is served with the Banana
Yummy milkshake that my friend seriously loves.
The Creme Brulee is perfectly caramelised on top,
successfully producing that satisfying crunch when
I tap it with my spoon. We talk for quite a while there,
when suddenly we realize that the casually dressed
sunset crowd has been replaced with a much more
formally attired dinner crowd. Soon, the DJ will man
the deck. After all, the night is still long. Eve
Seared Salmon with Mashed PotatoCreme brulee
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
34 lets eat!
spotlight
OpulenceRomanticRosso, as the name suggests is bathed in red colour and
its opulence makes it the darling of Shangri-La Hotel in Jakarta. A much-respected reputation has been built
through reigns of Italian chefs who usher both traditional dishes as well as ingenious ideas of their own.
www.letseatmag.com lets eat! 35
Arriving inside the restaurant,
everyone is treated to a degree of
extravagance, from a classy dcor that
incorporates aesthetic design, velvety
sofas, Renaissance-style paintings on
the ceiling, and a neat open kitchen
between the dining room and the bar.
During the day, huge windows
shower the dining hall in natural light,
giving more energy to hearty Italian
lunches, while nights bring a romantic
atmosphere from the beautiful gardens
and the lights of the surrounding
skyscrapers. The main dining room
exudes a sophisticated ambience, while
two semi-private rooms are available
one of which is attached to a finishing
kitchen, where guests are able to
preview the final touches placed on
their meals.
Coming here for the first time years
ago, I indulged in the abundance of
fresh antipasti, with plenty of seafood,
smoked salmons, carpaccio, and
crispy vegetables. All those beauties
were complemented with myriad of
impressive mains and it has always been
a joyous rollercoaster ride of flavours
and textures here.
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ROSSO @ Shangri-La Hotel, Jakarta I Kota bNI, Jalan Jend. Sudirman Kav. 1 I P +62 212939 9562 93Open Lunch 11.30am - 2.30pm I Open Dinner 6.30pm - 10.30pm (Lounge open until 1am)
One of the best moments was to arrive here during
the high season of the exotic white Alba truffles,
as these beautiful diamonds were shaved over
wonderful delicacies of Crudo of Wagyu Beef
with Parmigiano-Reggiano, Tagliolini with Porcini,
Jerusalem Artichoke Ravioli with Mascarpone Cream,
and the ultimate pleasure that came from Seared
Duck Breast Tartare with Foie Gras and Apple Terrine.
It was all simply irresistible!
These are among the finest dishes that you can
enjoy at Rosso, but apart from being a frontrunner
of culinary sophistication, the Shangri-La Hotel itself
adopts corporate environmental responsibilities in
many aspects, which effects the F&b department in
a positive way also.
For instance, the be Well initiative has been
introduced to the restaurants within the hotel, as
well as the guests so that on one side, the hotel
kitchens provides fresh, sustainable, and local
dining options. While on the other side, guests are
encouraged to consume in-season produce from the
most sustainable options possible, as a part of hotels
collaboration with appointed organic farms.
Rosso itself utilises locally grown vegetables such
as heirloom tomatoes, mesclun and romaine
lettuces, alongside beans, edible flowers and
rock salt from bali. Additionally, the hotel recently
started its own herb and kitchen garden, which
is currently prepared to supply a certain quota
of fresh basil, spinach, eggplant, limes, lemon,
lentils, and more.
So, in support of these initiatives, why not have a
romantic rendezvous this February with delectable
choices made from sustainable produce? For
instance fresh tomato and buffalo mozzarella
salad with Parma ham and rock melon should be
suitable for a starter. From there, you might want
to consider exploring the infinite possibilities with
your significant other from the rich Porcini Risotto
or Trilogy of Ravioli, and onto a sweet finale of
Semifreddo or even the Sweet Pizza! Rian Farisa
lets eat! 37
OBEROI - CANGGU - UMALAS www.monsieurspoon.com
087862808859
ROSSO @ Shangri-La Hotel, Jakarta I Kota bNI, Jalan Jend. Sudirman Kav. 1 I P +62 212939 9562 93Open Lunch 11.30am - 2.30pm I Open Dinner 6.30pm - 10.30pm (Lounge open until 1am)
Masha and Denis from DROP Cafe
38 lets eat!
the main affair
HeavenlyHaven
Nestled between scenic rice fields and the glistening black sand of Balis
rugged south west coast, Alila Villa Soori provides a luxurious haven for
lovers, as well as model for sustainability, with a multi-award winning design that
integrates the natural, physical & cultural elements of its environment.
www.letseatmag.com lets eat! 39lets eat! 39
40 lets eat! www.letseatmag.com
With a wonderfully secluded location on the Tabanan
coast, 20 minutes north of Tanah Lot temple, Alila Villas
Soori creates a unique destination dining experience.
Those in search of a romantic outing could start with an
afternoon massage at the renowned Alila Spa, followed
by Champagne cocktails at sunset on a daybed amidst
the frangipani, and finish with a lingering candlelit dinner
paired with fine wines. Another option, and one that I am
keen to try, would be to arrive for breakfast - comprised
of an enticing 12-course tasting menu.
We take a seat on the beach deck at Ombak restaurant
which overlooks the property. buildings with sleek
modern lines carved from local stone and recycled
timber are fringed by well-manicured lawns, and make a
vivid contrast to the untamed setting of craggy volcanic
outcrops and black sand pounded by waves. The design
of the open-sided restaurant, as with the rest of the resort,
is elegantly simple so that nothing detracts from this
glorious natural vista.
Executive Chef, Dwayne Cheer, hails from New Zealand
and previously presided over At.Mosphere Restaurant in
Dubai, situated on the 122nd floor of the burj Khalifa - the
tallest building in the world. During his reign at the much
acclaimed highest restaurant in the world, he prepared
food for the rich and famous, including royalty, so we
know we are in good hands. He describes the menu as
modern European, and his commitment to using as much
local produce as possible means a constantly updated
tasting and a la carte menu. Ombak translates as waves in
Indonesian, and Cheer explains that the sea is definitely
an inspiration, with dishes that highlight seafood and light
fresh flavours.
Wagyu beef Carpaccio
www.letseatmag.com lets eat! 41
Ombak @ Alila Villas Soori I banjar Dukuh Desa Kelating Kerambitan, Tabanan I +62 361 894 6388 22 I Open 7am - 11pm
We start with a delicate Cucumber Gazpacho poured
over a dollop of homemade yoghurt flavoured with
honey, yoghurt, chives, a dash of chilli, and topped with
a sprinkle of black caviar. The Seared Scallops that follow
are sublime, soft plump morsels served with an excellent
pomelo grenonblois a sauce of browned butter, capers,
parsley and lemon infused with pomelo for a touch of
delicious citrus sweetness. The Wagyu Beef Carpaccio
is wrapped like a basket sprouting with peppery rocket,
watercress and parmesan shavings. While our main of
Pan Fried Mahi Mahi is served with a chewy brioche crust,
a crunchy seafood croustillant and pureed peas a la
francoise, flavoured with mint, onion and pancetta.
We opt for two desserts, one a refreshingly icy ensemble
of mango passion fruit puree, fresh diced mango, mango
sorbet and cookie crumble, known as Tropic Thunder. The
other, a Chocolate Fondant filled with smoked peanut
butter and served with swirls of salted caramel and a tart
raspberry sorbet.
Accolades for Alilas sustainable approach to tourism
are many, including a Green Architecture Good Design
award and Silver Certification by Earth Check. Eco-friendly
design initiatives include the use of indigenous volcanic
rock and abundant plants to organically cool the flat
roofed villas, as well as highly efficient water and lighting
practices. Alila Villa Soori is also dedicated to supporting
its local community through employment opportunities,
commissioning of artwork and customised ceramic
tableware by local artisans, and the support of village
schools. A commitment to the environment is reflected in
funding of programs such as the Tas Pasar (market bags)
campaign, a project that provides free reusable shopping
bags for distribution to local small businesses. Alison
Chocolate Fondant Naked Prince and the Exotic Princess Pan Fried Mahi Mahi
42 lets eat! www.letseatmag.com
hungerlust
lets eat! 43
At the heart of the city lies the Cologne Cathedral,
standing tall and proud for more than 600 years. It is
pretty much the only ancient building left standing after
the Allies were done bombing the city during World War
II. A wonder of Gothic architecture, it offers a spectacular
view from its tower, reached by 509 stairs. Having made
the climb, this weary traveller decides to hit the kneipe
for one of the main reasons why people visit Cologne:
the beer. Visiting a Kneipe, or pub is a very interesting
cultural experience to be savoured, and Im not just
talking about the freshly brewed golden liquid that all of
us love. Klsch, the typical Cologne beer is served in a
small glass to ensure that it is always cold and fresh. The
dry-humoured bar keeper will keep bringing more beer
unless you cover your glass with your coaster to mark
your submission. To complete the whole experience,
I indulge in the giant Schweinshaxe or roasted pork
knuckle. Served with mashed potato, the meat juice
tastes just as good as the tender meat itself which can
be stripped off so easily from the bone.
The best way to get to know a city is by walking. Cologne, the fourth largest city in Germany is excellent for that purpose. Dominated by the mighty Rhein River, Cologne is equipped with wide pedestrian areas, uninterrupted biking lanes and
a plethora of restaurants and bakeries serving great food.
SchokoladenmuseumPork Knuckle
The Aroma of Cologne
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Cologne is also a heaven for sausage-lovers. Snacking
on slices of currywurst is one of my favourite thing to
do here, followed by a brisk walk on the cobbled stone
street of the Altstadt or the remaining old town to
burn off the calories. Coming from a country where the
streets barely have pavements and are most unfriendly
to pedestrians, walking is a luxury I thoroughly enjoy
during my brief stay. On my way back to my relatives
house, I decided to stop by at the Imhoff Schokoladen
museum. The contemporary building by the Rhein
River has a detailed exhibit on the subject of chocolate.
Aside from learning about the history and production
of chocolate, there is a rather magical sight of a three
meter high chocolate fountain. The best part is of course
when the assigned employee dips wafers into the gooey
chocolate liquid sponsored by Lindt, and distributes
them to the visitor.
This is my third visit to the city and it becomes more
familiar than ever as I am staying at my relatives house.
Traditional bakery shops have had difficulty to compete
with supermarkets selling cheaper fresh breads,
explained my uncle, after he came back from his daily
morning bread-buying trip which has taken longer than
usual. Together with a bag of warm wheat bread rolls
that smells like heaven, he has bought thin sliced ham
and cheese. The energising breakfast becomes fuel
when I bike my way to visit the museum quarter near the
Dom later that day. A huge 4711 Eau de Cologne retail
store near the Dom is filled with tourists. Who could
blame them when the very name of the city means that
fragranced water that we all use. In fact, if you want
to know what Cologne smells like in a bottle, 4711
captures it brilliantly. Eve
lets eat! 45
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dine & leisure
Lunch in the Lions DenHow does it feel to eat a meal while surrounded by over three hundred fifty animals? We took the challenge at Bali Zoos newest restaurant; Wana Restaurant.Lounge.Bar at Bali Zoo enjoying South East Asian food under the watchful eye of African lions.
The restaurants at bali Zoo are located just after the
ticket booth, but dont worry, you dont have to purchase
admission tickets if you just go for the food, and it makes
a smart way to eat while feeling close to nature, since
the complex resembles a green tropical jungle. Aiming
to provide good South East Asian food prepared by the
new Chef, I Gusti bagus Wiriadi, as well as a range of
international cocktails a la Seminyak, the Wana, which
translates as jungle in balinese, creates an intimate
feeling with its rustic design. Set in a two-story tree
house adjacent to the lions area (revealed through thick
glass windows,) you have the experience of being up
close and personal with the animals.
balinese Platter
lets eat! 47
We sit near the windows and are welcomed with a Balinese
Platter with four kinds of appetisers; Vietnamese Spring Rolls
with Sweet and Chili Sauce, Corn Fritters, Sate Lilit, and
Martabak with hints of cumin. The Khao Soi is a Thai curry
dish of red chili chicken soup poured on dried noodles and
peanuts, with coconut milk giving rich texture and spice. If
you like fish, try the Ikan Acar Kuning with vegetable acar
pickles balancing the Tilapia fillet. Nasi Goreng Mawut
is Indonesian fried rice served with the lot; rice, noodles,
vegetables, boiled eggs and chicken.
The first floor gives wider views of the jungle and we take
a seat on a sofa to chat with Chef Gusti and await dessert.
Cushions on the floor and a swinging rattan chair create a
relaxed nature vibe, and jungle-themed parties here can
accommodate up to 30 people, which makes a great idea for
childrens birthdays and other special events, with customised
menu arrangements also available.
The Khao Soi is a Thai curry dish of
red chili chicken soup poured on dried noodles
and peanuts, with coconut milk giving
rich texture and spice.
Ikan Acar Kuning
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Wana Restaurant.Lounge.Bar at Bali Zoo I Jl. Raya Singapadu, Sukawati, Gianyar I P +62 361 294 357 70 I Open 10am - 5pm
bali Zoo has many educational activities both inside
and outside the zoo, including photo encounters
with cute and intelligent animals, and if you are
interested in staying longer to watch the lions over
sweet desserts, wait for afternoon tea, known as
Jungle SocieTea. There is also a nightly program
combining dinner and a zoo tour under the stars,
called Night at the zoo
A range of delectable desserts soon fills our table,
Chocolate Lava Cake with vanilla ice cream on top,
Klappertart from Manado, and Lemon Tart with
a tasty crust. We also sip MoJackyTo - a drink
inspired by Jacky the monkey, and Passion Fruit
and Lychee a non-alcohol drink made from fresh
fruit. If you happen to be in Ubud, I recommend
visiting the lions and enjoying tasty food at Wana
Restaurant. Menur
Klappertart, Lemon Tart
Chef I Gusti bagus Wiriadi
lets eat! 49
Wana Restaurant.Lounge.Bar at Bali Zoo I Jl. Raya Singapadu, Sukawati, Gianyar I P +62 361 294 357 70 I Open 10am - 5pm
50 lets eat! www.letseatmag.com
Having worked for the last 35 years at prestigious
Michelin-starred restaurants and five-starred
properties, from France to Jordan; the French
born Chef decided to join Starwood in bali
in 2013. Im no stranger to bali, having had
experience working at Sayan, Ubud a few years
ago. Its good to come back, says the Chef, who
manages to split his time in not just one, but two
five-starred properties. When asked on how he is
able to do that, he simply says, Its a challenge
that I enjoy.
youve got to love what youre doing when
you braise ribs for ten hours, claims Chef Ian
Sherlock who has worked with food for the last
28 years. born in England, his travels have led
him from China to the Caribbean, and he is fluent
in Cantonese and German. A big fan of Asian
cuisine, together with his team, he transforms
Nusa Dua beach Hotel & Spa into a world class
dining destination. We aim to please our
guests with food ranging from Italian to Asian to
balinese and Indonesian, each incorporating the
latest and most exciting flavours and trends from
the globe.
Frank Ruidavetian sherlockDirector of Culinary ComplexExecutive Chef
The St. Regis Bali Resort
The Laguna, A Luxury Collection Resort & Spa
Kawasan Pariwisata Nusa DuaP +62 361 771 327
Nusa Dua Beach Hotel & Spa
Kawasan Pariwisata Nusa Dua Lot 4 NorthP +62 361 771 210
the specialists
Q: How did you become a Chef?CHEF SHERLOCK: I started cooking at the age of nine,
when I was home alone and decided to make pancakes. I
messed the whole kitchen up with flour but remembered
eating these lumpy sugary pancakes with my friends, and
they were just great. That was the day I realised cooking
was all I wanted to do.
CHEF RUIDAVET: I wasnt good at school, but as I grew
up in Toulon, becoming a chef came naturally for me, and
I have been cooking ever since.
Q: What is your favourite food?CHEF SHERLOCK: I love Asian food with lots of spices
and aromatic flavours. The food is very diverse from
region to region, and in most cases it is very healthy too.
CHEF RUIDAVET: All food is good, as long as it is cooked
with heart. Personally, I enjoy the food that my wife cooks
for me. She has a great taste!
Q: Care to share an unforgettable moment that you have had with food?CHEF SHERLOCK: The first taste of my chefs babi guling
at Nusa Dua beach Hotel! Its made from a family recipe,
passed down from generation to generation. The blend
of spices is rich with flavour but not over powering.
CHEF RUIDAVET: The first time I had sushi in New york
when I was 20 years old. It was a totally new thing for me.
Q: Hypothetically, what would you like to eat as your last meal?CHEF SHERLOCK: Something spicy. The spicier, the
better. I have a soft spot for sambal matah and good
fish.
CHEF RUIDAVET: Caviar and Champagne. They are
both easy to open!
Q: Please describe your typical working day?CHEF SHERLOCK: I spent most days teaching and
coaching our staff here, checking the produce and
attending plenty of meetings. My life revolves around
food, to the extent that my personal kitchen is also my
laboratory.
CHEF RUIDAVET: It usually starts with a good cup
of coffee, then there is food testing, meetings and
coordinating. There are always things to do. Im
usually back at home by nine.
Q: Good food is...CHEF SHERLOCK: Made with fresh produce and well
prepared, everything has to be made from scratch.
CHEF RUIDAVET: Very personal. What is good for me,
is not necessarily good for you.
lets eat! 51
Text by Eve
www.letseatmag.com
Between quality control, endless meetings and menu tastings, these two extremely busy executive chefs managed to sit down and share their stories. one comes from england while the other comes from
France, but they have two things in common: Bali and a long lasting love affair with good food.
Chef Battle
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the insider KaliSaRi
www.letseatmag.com lets eat! 53
Q: What brought you to Bali, and more importantly, what made you stay?
A: I came on holiday to bali in 1983 and never left. I loved everything here: the balinese people, the colours, the
smell, the tropical breezes, all the minute details and visual
explosions that go into every day balinese life.
Q: DJ, chef, designer, photographer, paper maker. you are clearly a woman of many talents, do you have a favourite mantle?
A: Food is still my passion, and as part owner/Executive Chef, I create the menus and train the chefs, as well as
designing the look and feel of the restaurants; and of
course I compile the play lists! We adopt sustainable
recycling practices, including the use of Saraswati
products for our menus, brochures and business cards.
Making food and making paper are both tactile and
sensual pursuits in a way both are basic cooking, and
also give me the chance to work closely with a supportive
team of balinese people.
Q: You started Saraswati Papers in 1995, what led to its creation?
A: A combination of my love for all things paper and a genuine desire to be involved in the community, rather
than just sit on the edge. I wanted to give back in my own
little way. We create beautiful recycled paper products
which we sell here in bali and abroad, with a percentage
Apprenticing in her familys restaurant in Perth, Kali Sari went on to master the art of Italian cookery in Sardinia, before winding up in Bali in the 80s, spinning records at the
legendary Double 6 Club. As the co-founder of three successful restaurants, and Saraswati Papers which creates beautiful hand made recycled paper and paper products Kali lives a life filled with colour and creativity. Here she talks about her love of Bali, and her genuine
commitment to play an active part in her adopted community.
of profits going to the bali Kindergarten Project. More
than just unique hand crafted paper, Saraswati is about
empowerment of balinese women. I work with around 30
women as a collective, many of whom were previously
unskilled and unemployed, who have now learned a
craft, and also, the value of recycling. In turn they act
as educators in their families and villages, sharing their
knowledge about sustainability and creating
a greener world.
Q: Any advice for foreigners wanting to set up a business in Bali?
A: Working in bali is a mutual exchange of knowledge, talents and skills. Sharing western logic with balinese
viewpoints is a powerful combination that can create a
unique and enriching work experience.
Q: Any tips for celebrating Valentines Day on the island?
A: Wherever you are and however you want to celebrate love, you dont need a special day or place to
do it. Love is universal, if Valentines day is what reminds
you of that, then use it and enjoy it, but dont forget it
the next day.
Text by Alison
Three Monkeys Cafes Jalan Monkey Forest Road, Ubud /Jalan Danau Tamblingan, Sanur. Il Giardino Hans Snell Gallery, Ubud Kado by Saraswati Papers, Jalan batubelig, Kerobokan.
54 lets eat!
lets cook
lets eat! 55
Crisp sweet pies with layers of strawberry jam have the taste of Italy, especially when baked by Mama Luigina. I love to cook, and these
are all my own recipes, she says, showing us a towering stack of papers at her restaurant, Rustica, which has also become her living
room. In honour of Valentines Day she has baked us a crostata adorned with love hearts, and graciously agrees to share her recipe.
300 grams flour
130 grams softened butter
1 egg
1 egg yolk
70 grams sugar
Lemon zest, shredded
1 teaspoon yeast
Vanilla powder
Preheat the oven to 180 degrees Celsius.
Mix all ingredients to form a soft dough.
Place in the refrigerator for 30 minutes, then take out and
leave at room temperature for 5 minutes.
Lightly press the dough onto a greased tray and spoon
strawberry jam over top.
Cook for 20-30 minutes, or until the pastry has turned
golden brown.
Cool down and serve.
Ingredients
Methods
Mamas Crispy Crostata
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lets sip
Sugar and Spice
An artistic collaboration of musicians and designers, Red Drum brings African flair and a touch of Caribbean spice to Bali. From casual lunches to zesty high tea, to rhythmic nights charged with live music, this atmospheric venue adds a vibrant
edge to Balis restaurant/bar scene.
It all starts innocently enough, on a sofa in the middle
of the afternoon, sipping tea, and nibbling at dainty
sandwiches and sweets. Then suddenly, its the early
hours of the following morning and I am perched at the
bar, nursing a smooth Lychee Star Martini and swaying
to the legendary band, Saharadja. Such is the flow or
should I say the beat of Red Drum, where a colourful
fusion of African/Caribbean flavours and design creates
a unique and funky space.
Arriving in the peaceful lull of mid-afternoon gives me a
chance to really appreciate the eclectic dcor, starting
with the porch, adorned with evocative African portraits
and a small boutique area with vibrant jewellery, clothing
and trinkets. The sumptuous lounge reveals a collection
of West African tribal masks and djembes, a sexy bar
area with zebra hide-covered stools, and tables adorned
in brightly coloured glasses and African print napkins.
DragonRouge, Dragonblanc, Red Drum Martini
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Keturah is our vivacious hostess and confides she has
been experimenting with various flavours to create
signature cocktails, but its a still a little early in the day
for me, so we sit down for Red Drum High Tea, which
adds sparkle and spice to this ancient ritual. A choice
of fragrant hand-blended brews include Jasmine and
Muddled Lemongrass, and Sorrel, a popular Caribbean-
style drink made with dried hibiscus boiled with orange,
lemon, cinnamon, clove, fresh ginger and honey. A
tiered-stand is decked out in finger sandwiches of soft
sourdough layered with crispy fried spicy eggplant, feta
and rocket, slivers of apple tart, almond biscuits, and
divine sugar cinnamon balls with raw cocoa sauce.
As day turns to night we head into Happy Hour(6-
8pm) and the more potent realm of cocktails, starting
with vodka martinis blended with exotic dragon fruit
including a crisp and dry DragonBlanc, and a deep
crimson-hued DragonRouge. My favourite is the Red
Drum Martini, an intoxicating blend of hibiscus and
Jamaican rum, infused with luscious hints of ginger,
lemon, cinnamon, honey and a dash of Creole bitters.
Platters of Malawi Mbatata Cheese and Sim Sim, fried
cheese and cassava balls coated in sesame seeds, fiery
Mozambican Chilli Chicken Wings, and tasty Senegali
Spicy Crispy Eggplant fuel me for the next round. Which
is just as well, as its a Paradise Island Ice T which follows
the basic Long Island rules ie. loads of alcohol, but has
been tropicalised to wonderful effect, with a dash of
rosella and a splash of ginger ale.
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Saharadja take to the stage, an eight-piece
ensemble who never fail to amaze me, with their
diverse range of instruments including trumpet,
electric violin, sitar, bass, tabla, djembe and
congas, combining to create a true world fusion
incorporating rhythms of India, the Middle east,
Africa and Europe. As usual it turns into a great big
jam session, with guests including the incredible
Colombian djembe player from Afro Spirit, who
belts out a mesmerising beat.
Saharadja plays every Saturday, while you can catch
sultry blues singer Jim Larkin on Wednesdays,
and Afronesia on Fridays. Those in the mood for a
little Latino vibe spirit can head down to TropiKana
nights on Tuesday with free salsa lessons. Check
Red Drum on facebook for latest listings. Alison
Red Drum I Jl. Mertanadi 80 I P +62 361 735 219 90 I Open 11am - 12pm (closed Monday) I Seminyak Map A-5
Malawi Mbatata Cheeseand Sim Sim
Sorrel Tea
Keturah
lets eat! 59
Jalan Sunset Road 88 S, Seminyak, Bali 80361 - IndonesiaTelephone: (62-361) 739 888 Facsimile: (62-361) 739 777E-mail: bali-sise@swiss-belhotel.com
Feel the atmosphere of love
Best Rate Guarantee
Passion & Professionalismat www.swiss-belhotel.com
BaReLo is where the special set menu has beenprepared to be savored immaculately accompanied byRose Wine that will ameliorate the atmosphere of love.
Only at Rp 320,000 net per coupleAvailable for Dinner only on 14 - 28 February 2014
Red Drum I Jl. Mertanadi 80 I P +62 361 735 219 90 I Open 11am - 12pm (closed Monday) I Seminyak Map A-5
60 lets eat!
Perfecting the art of reclusive luxury the renowned wellness retreat, COMO
Shambhala Estate is a haven for those looking for a tranquil hideaway.
Thankfully, its breezy restaurant, glow, welcomes outside guests to enjoy
tasty, thoughtfully prepared food with panoramic views over a steep gorge carpeted in thick tropical rainforest.
Meaning sacred place of bliss, COMO Shambhala
Estate Ubud pays homage to the mythical Shambhala
the enlightened kingdom of ancient Tibetan legends. As
its signature restaurant, glow serves up healthy cuisine
guided by the philosophy of retaining the nutritional
integrity and life force of food. There is no dairy, no
sugar, nothing processed, and the use of local organic
products guarantees absolute freshness, as well as
support for local farmers. We start with some cleansing
juices, including the Lean and Clean, which is a shade
of lush dark green, that you just know makes it good for
you, and includes a tasty blend of apple, fennel, spinach,
celery, spirulina, and green pepper, with a crunchy
addition of crushed macadamias. The Blood Builder
features the popular combination of apple, beetroot and
carrot, and spices it up with a kick of turmeric.
Australian-born COMO Group Executive Chef Amanda
Gale, is based here in bali and oversees cuisine at
COMO properties world wild. Her menu at glow
includes raw food dishes, lean fish and meat and healthy
Indonesian fare. Everything we try is crisp, wholesome
FoodLife
60 lets eat!
soul food
Macadamia & Pumpkin Raw Pizza
lets eat! 61
glow @ COMO Shambhala Estate I banjar begawan, Desa Melinggih Kelod, Payangan I P +62 361 978 888 40 I Open 10.30am - 11pm
and brimming with vibrant colour, starting with a lightly
grilled Zucchini Carpaccio, scattered with soft tender
crab, fresh soy beans, and piled high with watercress
infused with tangy hints of mint, fennel and preserved
lemon. The Fragrant Grilled Fennel and Sumac Spiced
Salmon is imbued with citrus overtones, while the
delightful quinoa that accompanies it contrasts the
savoury crunch of grain with sweet juicy bursts of
pomegranate. The Spelt Flour Tortilla with Black Beans,
Quinoa, Sweet Corn, Guacamole and Cashew Cream,
presents a tasty, full Mexican flavour without the dairy
or calories.
People often think raw food is confined to salads and
juices, but actually thats just the beginning, and I
am curious to try some of the glow raw dishes as
preparing varied, tasty food without cooking it, takes
great skill and imagination. Advocates claim a raw food
diet is the healthiest, as ingredients retain enzymes,
vitamins and proteins which are often destroyed by the
cooking process. The secret to keeping it interesting is
the use of a dehydrator which gently heats food to 40
degrees, without actually cooking it. This keeps all the
nutrients intact, and here at glow, creates the fabulous
cracker-like base for the Macadamia and Pumpkin Raw
Pizza topped with a savoury and sweet mix of avocado,
pineapple and mango.
As much as I enjoy raw food, I am a little sceptical about
the Chilled Cucumber, Aloe Vera and Avocado Soup
with Soursop Sorbet that I spot on the menu. My mind
is thinking avocado, cucumber, in a dessert? but what a
wonderful surprise, and this turns out to be my favourite
dish of the day a thin, sweet soup, topped with
shredded young coconut mingling with zesty ginger and
fresh mint, and a slightly tart soursop sorbet.
I have to admit, I have eaten like a trooper, but this is
the beauty of healthy food, you can do that and be left
feeling satisfied and totally energised, rather than that
more usual feeling of heaviness that follows a big meal.
Sunday brunch is also highly recommended. Alison
lets eat! 61
Spelt Flour Tortilla
Chilled Cucumber, Aloe Vera & Avocado Soup with Soursup Sorbet
62 lets eat! www.letseatmag.com
spa food
Citrus GlowDrinking a glass of warm water with lime first thing in the morning is a great way to kick
start your digestive system, while also giving your body a strong burst of Vitamin C. Lime can also be used directly on the skin to even out skin tone and create a brighter more
radiant complexion.
Soak up the benefits of this zesty fruit, and indulge
in a Valentines Day treatment within the sumptuous
surrounds of the world famous Mandara Spa at Padma
Resort. The Frangipani body Glow treatment includes
products from the renowned Elemis brand, such as
an invigorating sea salt scrub infused with nourishing
oils of ginger and lime to exfoliate, tone and boost
metabolism.
The TreatmentuA rich and nourishing frangipani oil is dripped over my
body, followed by a smothering of sea salt imbued with
the rich essence of citrus and heady aroma of ginger.
My senses feel invigorated and restored, while my body
relaxes into a state of total surrender. The citric acid in
lime helps remove dead skin cells to reveal a brighter
complexion, while ginger is a powerful antioxidant
that increases skin radiance and reverses signs of skin
damage. After rinsing off the thick oily scrub, more
frangipani oil is applied and I am wrapped in a foil
cocoon so it can soak into my freshly scrubbed skin.
Meanwhile, I am pampered with a nurturing scalp
massage and mini facial. The treatment finishes with
a deeply restorative signature Mandara massage.
The verdictuThis luxurious treatment will leave you relaxed, glowing
and ready for romance.
Home spauOver exposure to the sun can cause hyper pigmentation
(uneven skin tone) or darkened patches of skin. A
traditional remedy is the application of lime or lemon
which is rich in absorbic acid (Vitamin C) and acts as a
natural bleaching agent to lighten and even out skin
tone. Apply lime juice direct to the skin with a cotton
ball and leave for an hour then wash with water. you
can also combine three teaspoons of lemon juice with
one teaspoon of turmeric powder and mix into a paste,
and leave on the body for half an hour. Alison
GET MINICARDS AND ENJOY THE BENEFITS AT BALIS FAVOURITE PLACES!
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64 lets eat!
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Love is like a good cake; you never know when its
coming, but youd better eat it when
it does!-C. JoyBell C
lets eat! 65
66 lets eat! www.letseatmag.com
Eating Out = MAkAN dI LuAR
how to say
I want to make a reservation for lunch Saya ingin memesan
tempat untuk makan siang
I have an allergy to... Saya alrgi...
Do you have a non-smoking area? Ada tempat bbas asap
rokok?
I prefer to sit outdoors Saya ingin duduk di luar
I dont eat pork Saya tidak makan babi
Can I order one more portion? Bisa saya pesan satu porsi
lagi?
Id like... Saya mau...
to order memesan
to try mencoba
to cancel membatalkan
to drink meminum
to eat memakan
expensive mahal
cheap murah
one kilogram satu kilo
five crates lima kerat
three boxes tiga kotak
a dozen satu lusin
This is... Ini...
salty asin
sweet manis
fresh segar
hot panas
delicious nak
foodwords
talkingfood
eel belut
jellyfish ubur-ubur
ribs tulang iga
giblet ampla
coconut kelapa
carrot wortel
bean sprout taog
eggplant trong
taro talas
blackbean taosi
pronunciation
a as in part
/e as in get or may
i as in doing
o as in dog
u as in nut
c as in chair
g as in goal
ua as in wa
ny as in canyon
The rule of the thumb is that Indonesian is pronounced as it is written.talkinglove
date kencan
dinner makan malam
chocolate cokelat
couple pasangan
love cinta
wine anggur
lets eat! 67www.letseatmag.com
68 lets eat! www.letseatmag.com
BALI
lets eat! 69www.letseatmag.com
KUTA
SEM
INYA
K
70 lets eat! www.letseatmag.com
SANU
rUB
Ud
lets eat! 71lets eat! 71www.letseatmag.com
jIM
BArA
NNU
SAdU
A
72 lets eat! www.letseatmag.com
OberoiP +62 361 733 253
oBSESSIoNJl. Dhyana Pura
pASSArGAdJl. Camplung Tanduk 5P +62 361 738 857
pATIo @ pLATArAN BALI rESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
pETITENGETJalan Petitenget #40P +62 361 473 3054
rUSTIcA cUcINA ITALIANAJl. Batubelig 1 KerobokanP +62 361 4737 812
rUMoUrSJalan Kayu Aya 100 OberoiP +62 361 738 720
SLIppErY SToNESeminyak, Batu Belig
SWISS BELINNJl. Sunset Road 88S, SeminyakP +62 361 739 888
TEATro GASTroTEQUEJalan Kayu Aya Block C No 1-2P +62 361 87 000 78
ThE BrEEzES rESorT & SpA BALIJl. Camplung Tanduk No. 66P +62 361 730 573
ThE dEcKJl. Petitenget, SeminyakP +62 361 8487 200
WArISAN rESTAUrANTJl. Raya Kerobokan 38 SeminyakP +62 361 731 175www.warisanrestaurant.com
WArUNG TAULANBanjar Semer KerobokanP +62 361 738 229
zANzIBArJl. Arjuna - Pantai Double Six, SeminyakP +62 361 733 527
BETELNUT cAfJalan Batu BolongP +62 821 4680 7233
BUTTEr cAKE & coffEE Shop
Jl. Pantai Berawa 44P +62 81 936 216 983cAf cANGGUJalan Pantai BerawaP +62 361 219 2255 cAf MoKAJalan Raya AnyarP +62 361 844 8933
cANTEEN cAfJl. Batubolong No. 34P +62 878 6228 1755
GrEEN GINGErJl. Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640
GUSTo GELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041
ThE LITTLE GrEEN cAfJl Bidadari No 1. P +62 361 275 2125
MErIcA @ pAN pAcIfIc NIrWANA BALI rESorTJl. Raya Tanah Lot PO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
MoNSIEUr SpooNJl. Pantai Batu BolongP +62 361 846 9112
oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887
roTI cANAI STrEET KITchEN58 Jl. Batu BolongP +62 821 474 75 550
STIcKY fINGErSEcho Beach P +62 361 809 0903
ThE coffEE Shop @ WArUNG cANGGUJl. Pantai BerawaP +62 361 843 1988
VUE BEAch cLUB @ LV8Jl. Discovery no. 8P +62 361 894 8888
WATErcrESSJalan 21a Batu BeligP +62 361 780 8030
Canggu
hArd rocK hoTEL BALIJalan Pantai KutaP +62 361 755 661www.hardrock.com
KETUMBArJl. Melasti Legian KelodP +62 361 754 452
KITchENETTEJl. Pantai KutaP +62 361 846 4937
LA cUcINA ITALIANA & ThE poNd @ Discovery Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
MAGNoLIA cAfE @ ASToN GrANd KUTA hoTEL & rESIdENcEJalan Raya LegianP +62 361 761 151
MAjoLY rESTAUrANT & LoUNGE Jl. Wana Segara, TubanP +62 361 753 780www.ma-joly.com
NEroJalan Legian 384P +62 361 750 756www.nerobali.com
oAK @ SWISSBELLJl. Sunset Rd 101P +62 361 846 5680
pArAdISUS @ EdEN hoTEL KUTA BALIJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com
pAVoNEJalan Padma Utara no. 4P +62 361 756 030
pIzzA EXprESSJl. Pantai Kuta, Hotel Mercure AreaP +62 361 849 6024
porTABELLA BISTro @ foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100
roofTop dINE & MUSIc LoUNGE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
roSSo VIVoJalan Pantai KutaP +62 361 751 961
SEAfood hoUSEComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-bali.com
SUShI TEI rESTAUrANTJl. Sunset Road 99P +62 361 780 774
TAKE jApANESE rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745
TApEo GASTro BAr2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645
ThE GAroUpAJl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15www.thegaroupa.com
ThE BEAch LoUNGE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200
VELVET hIpNoTYzEd @ BEAchWALK roofTop, 3rd fLoorJl. Pantai Kuta BadungP +62 361 846 4988
VIAIpI rESTAUrANT & LoUNGELegian Street 88P +62 361 752 355www.viaipibali.com
AMAzING BALI cAfEDouble Six BeachP +62 361 783 7374
BALE BALIJalan Kunti 488P +62 361 732 731
BIAN YUEBanjar Umalas Kauh II 106/Tunon, KerobokanP +62 361 473 5405
BIKUJalan Petitenget 888P +62 361 857 0888www.bikubali.com
BISTro BATU KALIJl. Laksamana 55P +62 361 806 0729
cAf dEGANJalan Petitenget 9P +62 361 744 8622
cAf MArzANoJalan Arjuna/Double SixP +62 361 874 4438
cAf MoKAJalan Raya SeminyakP +62 361 731 424
chArLIE BAr, BISTro, BAKErYPetitenget 5P +62 82147417332
chEz GAdo GAdoJalan Camplung Tanduk (Dhyana Pura) 99P +62 361 736 966
coSMIc dINErJalan Sunset RoadSunset Star Blok C+62 361 894 7389
coSMIc dINEr @ LIppo MALL KUTA LG-11Jl. Kartika Plaza
dAhANA rESTAUrANT& GALLErYJalan Petitenget No.98XP +62 361 4730131
dEjAVU KITchENJalan Double 6 Blue Ocean Beach No.7XP +62 361 732 777
dropJl. Petitenget 88 XP +62 81 236 786 659
EArTh cAfEJl. Kayu Aya 99, OberoiP +62 361 736 645
EAT WELLJl. Raya Basangkasa 36P +62 361 737 745
fIrE, Woo BAr, STArfISh BLoo @ W rETrEAT& SpA BALIJalan PetitengetP +62 361 473 8106
fLApjAKS KIoSKJalan Laksamana Oberoiwww.rama-restaurants-bali.com
fLApjAKS SEMINYAKJl. Petitenget No. 88XP +62 361 847 5471
GINGEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533
KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436
MASE KITchEN & WINE BArJl. Lebak Sari No. 7 PetitengetP +62 361 739 090www.macavillas.com
MTIS Jl. Petitenget 6 Kerobokan KelodP +62 361 737 888www.metisbali.com
MoTEL MEXIcoLAJl. Kayu Jati 9, PetitengetP +62 361 736 688
MYKoNoS Jalan Kayu Aya 52,
AL dENTE, STAdIUM cAfEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
B coUpLE BAr & GrILL KUTA pArAdISo hoTELJl. Kartika PlazaP +62 361 761 414
BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111
BENE & fEAST @ ShErAToN BALI KUTA rESorTJalan Pantai KutaP +62 361 846 5555
BLUEfIN Complex Kuta SidewalkJalan Kartika Plaza P +62 361 764 100www.rama-restaurants-bali.com
BUBBA GUMp ShrIMp coJalan Kartika Plaza 8XP +62 361 754 028
cAfE ASIAJl. Raya Legian No. 463 KutaP +62 361 755 921
cAfE ITALIA N WArUNG dESALippo Plaza SunsetJl. Raya Sunset RoadP +62 361 768 646www.caffeitaliawarungdesa.com
cASA dANGELoJl. Kartika Plaza No. 90xP +62 361 754 016
ENVY @ BArUNA BALIJalan Wana Segara 33, TubanP +62 361 755 577www.envy-bali.com
fLApjAKSComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com
GABAh @ rAMAYANA rESorT & SpAJl. Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com
GoLdEN LoTUS, h2o & GrAcIE KELLYS IrISh pUB@ BALI dYNASTY rESorTJl. Dewi Sartika, TubanP +62 361 752 403
Kuta
Seminyak
Restaurants.
lets eat! 73www.letseatmag.com
ThrEE MoNKEYS SANUrJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002
WArUNG KAYU ApIJl. Bypass Ngurah Rai No. 95P +62 361 285 984
ALAYAJl. Hanoman, UbudP +62 361 972 200
ALchEMYJalan Penestanan, UbudP +62 361 971 981
ALILA UBUdDesa Melinggih Kelod, Payangan GianyarP +62 361 975 963
AYUNG TErrAcE @ foUr SEASoNSSayan, UbudP +62 361 977 577
BALI STArLING rESTAUrANT @ BALI BIrd pArK Jl. Serma Cok Ngurah Gambir, Batubulan,P +62 361 299 352
BEBEK TEpI SAWAhJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338
BETELNUT NoodLES SATAY BAr & MUSIc LoUNGEUbud Main StreetP +62 361 971 246
BLU BAr U, dEWATAN dELI, GALLErY coffEE,
BASILIco & LAdA, pEppErS LATINo GrILL& BAr @ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com
cAfE BATUjIMBArJl. Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com
chArMINGJl. Danau Tamblingan 97P +62 361 288 029
cINNAMoNJl. Danau Tamblingan 80P +62 361 288 457
GELATo SEcrETSJl. Danau Tamblinganwww.gelatosecrets.com
MINAMI oN ThE BEAchSegara Village HotelP +62 81286134471
LA TAVErNA rESTAUrANT & ISoLA BISTroJl. Danau Tamblingan 29P +62 361 288 497
LoTUSJl. Danau Tamblingan 30P +62 361 289 398
MANIK orGANIKJl. Danau Tamblingan 85P +62 361 855 3380
MASSIMoJl. Danau Tamblingan 228P +62 361 288 942www.massimobali.com
pIzzA rIA, TELAGA NAGA @ BALI hYATT Jl. Danau Tamblingan 89 P +62 361 281 234
SANUr hArUM@ SANUr pArAdISE hoTEL & SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
SEcTor BAr-rESTAUrANT LoUNGE & EVENT hoUSEBalibeach Golf Course Jalan Hangtuah No. 58P +62 361 287 733
SErENITY SpANISh BAr & rESTAUrANTJl. By Pass Ngr. Rai 27AP +62 361 284 381
ThE VILLAGE @ GrIYA SANTrIAN Jl. Danau Tamblingan 47 P +62 361 285 025www.santrian.com
Sanur GUWUNGJl. Raya PeliatanP +62 361 975 139
IBAh rESTAUrANT@ Ibah Luxury VillasCampuhanP +62 361 974 466
jANGGAr ULAMJl. Raya Goa Gajah, Br. Teges Kanginan PeliatanP +62 361 972 092
KAYUN rESTAUrANT & LoUNGEJl. Raya Mas 47P +62 361 973 091
KEBUNJl. Hanoman UbudP +62 361 780 3801
KoMUNE rESorT & BEAch cLUBPantai KeramasP +62 361 301 8888
LITTLE K Jl. Hanoman Pengosekan (behind Siam Sally)P +62 361 971 236
MozAIc Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com
pAdI @ fUrAMA XcLUSIVE VILLAS & SpABanjar Bindu, Mambal, 8 Jalan MelatiP +62 361 898 8688
SKAjI-TArI-USBehind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122
roNdjIS @ ThE BLANco rENAISSANcE MUSEUMCampuan UbudP +62 361 975 502
SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
SpAccANApoLIJalan Raya PengosekanP +62 361 973 138
SWEpT AWAY @ SAMAYA UBUdBanjar Baung,Desa SayanP +62 361 973 606
ThrEE MoNKEYS UBUdJalan Monkey ForestP +62 361 975 554
ThE dINING corNEr @ KAYUMANIS UBUd prIVATE VILLA ANd SpASayan Village UbudP +62 361 972 777
TSAVo LIoN @ BALISAfArI & MArINE pArKJl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8P +62 361 975 656www.balisafarimarinepark.com
TUT MAKJalan Dewi SitaP +62 361 297 5754
UMA BY coMoJl. Raya Sanggingan, KedewatanP +62 361 972 448
WApA dI UMEJl. Sueta, Br Bentuyung UbudP +62 361 973 178
WAroENG BErNAdETTEThE hoME of rENdANGJalan Raya MasBr. Teges YangloniP +62 361 971 852
WArUNG ENAKPengosekan RoadP +62 361 972 911
WhITE BoXJl. Raya Andong 22-24,P +62 361 979 059F +62 361 979 062www.whiteboxbali.com
BEBEK BArISJl. Mahendradatta No. 18xP +62 361 845 0791
jEMpIrING rESTAUrANT @ ASToN dENpASAr hoTEL ANd coNVENTIoN cENTErJl. Gatot Subroto Barat 283P +62 361 411 999
ABc @ KLUB jIMBArANKori Nuansa No. 257, Taman GriyaP +62 361 806 7776
Ah YET ABALoNE SEAfood rESTAUrANT @ rIMBAJl. Karang Mas SejahteraP +62 361 846 8468
BELLA roSA, Ko & jIMBArAN GArdEN @ INTErcoNTINETAL BALI rESorTJalan Uluwatu 45P +62 361 701 888
chIrINGUITo EL KABroNJalan Pantai CemongkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416
chocoLATE cAf, TopENG rESTAUrANT & BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663
cUcAJalan Yoga PerkanthiP +62 361 708 066
dI MArE@ KArMA KANdArAJl. Villa Kandara Br. Wijaya Kesuma UngasanP +62 361 848 2200
fINNS BEAch cLUB @ SEMArA LUXUrY VILLA rESorT UngasanP +62 361 848 2111
jIMBArN roofTop | LoUNGE | dINING @ hArrIS hoTEL BUKIT jIMBArANJl. Raya Uluwatu 2000XP +62 361 846 8777www.harris-bukitjimbaran-bali.com
jIMBArAN BEAch cLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922
jU-MA-NA, TAMArINd@ BANYAN TrEE UNGASANJalan Melasti, Br. KelodUngasan, Jimbaran P +62 361 300 7000
KISIK @ AYANAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MrIdIEN BALI jIMBArANJl. Bukit Permai JimbaranP +62 361 846 6888
MAdEINITALYJl. Pantai Balangan, Br. CengilingP +62 361 847 0201
SoNo TEppANYAKI @ ANANTArA ULUWATUJl. Pemutih, Labuan SaitP +62 361 895 7555
SINGLE fINUluwatu (below Blue Point)P +62 878 620 398 66
SUNdArA, TAMAN WANTILAN @ foUr SEASoN jIMBArAN P +62 361 701 010www.fourseasons.com
TApIS @ KAYU MANIS JimbaranP +62 361 705 777
ThE EdGEJl. Pulau Goa Lempeh Banjar Dinas Kangin PecatuP +62 361 8470 700
SUShI ATTAcK, ThE cANopY, YANIES rESTAUrANTJL RAYA KEDEWATAN8.480060 S115.246930 E
BrIdGES BALIJalan Raya CampuhanP +62 361 970 095
cAf dES ArTISTES Jalan Bisma 9XP +62 361 972 706
cASA LUNA Jalan Raya Ubud P +62 361 977 409www.casalunabali.com
ELEphANT SAfArI pArK ANd LodGEJalan Elephant Park taro/TegalalangP +62 361 721 480
ELEphANT VIEW rESTAUrANT @ BALI zooJl. Raya Singapadu, SukawatiP +62 361 294 357
GAYA GELAToJl. Raya SayanP +62 361 979 252
GELATo SEcrETSJalan Monkey ForestP +62 361 977 899
GLoVE & SToVEJl. Raya SangginganP +62 361 362 8795
GLoW @ coMo ShAMBALABegawan GiriP +62 361 978 888www.cse.como.bz
GrEEN hoUSEJalan Monkey ForestP +62 361 978 189
GianyarUbud
Denpasar
JimbaranUluwatu
Lamak
An artful dining experience in the heart of Ubud
Raspberry Chocolate Mousse
LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com
74 lets eat! www.letseatmag.comwww.letseatmag.com
AroMA MEAT procESSINGJalan By Pass Ngurah Rai No. 555XPesanggrahan, DenpasarP +62 361 729 494
ArTS rEpLIcA foodKompleks Ruko Tuban Plaza No. 2Jalan By Pass Ngurah Rai, TubanP +62 361 759 501
BALIEpIcUrELUXUrY cATErINGJalan Raya Kerobokan No. 253, KerobokanP +62 361 737 121
BALI dELIJalan Kunti 117XP +62 361 738 686
BALI fINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376
BALI MooN LIQUErSwww.balimoonliquers.netP +62 361 461 945
coLd SToNE crEAMErYBali Discovery Mall GF #2Jalan Kartika Plaza, KutaP +62 361 769 784
dIjoNKuta Poleng Mall Bl. A1-A2Jalan Setiabudhi, KutaP +62 361 759 636
drUM WhISKYJalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, TabananP +62 81 3370 65688
GoUrMANd dELI @ ST. rEGIS BALI rESorTKawasan PariwisataNusa DuaP +62 361 847 8111
GoUrMET GArAGEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650
hArd rocK BEAch cLUB (hrBc) dELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
hATTEN WINEThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai. KutaP. +62 361 767 422HattenWines.com
ASToN pooL BAr@ ASToN KUTA hoTEL& rESIdENcEJalan Wana Segara, KutaP +62 857 754 999
BoShE VVIp LoUNGEJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600
cENTErSTAGE, hArd rocK cAfE@hArd rocK hoTELJalan Pantai KutaP +62 361 761 869
cocooN BEAch cLUBJl. Double Six SeminyakP +62 361 731 266
dEEjAY cLUBJalan Kartika Plaza 8XP +62 361 758 880
EIKoNJalan Legian 178, KutaP +62 361 750 701
GrAcIE KELLYS @ BALI dYNASTY rESorTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403
hUU BAr & GrILLJl. Hotel The OberoiP +62 361 736 443
jAzz cAfE UBUdJalan Tebesaya, UbudP +62 361 976 594
KING coLE BAr @ ST rEGIS BALI rESorTKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111
KU dE TAJalan Laksmana 9 SeminyakP +62 361 736 969
M BAr GoJalan Legian, KutaP +62 361 756 280
ThE BEAch cLUB@ KArMA KANdArAJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222
ocEANS 27@ dIScoVErYShoppING MALLJalan Kartika Plaza P +62 361 765 027www.oceans27.net
rocK BAr @ AYANA rESorT & SpAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222
BALI LUNA @ ASToN BALI BEAch rESorT & SpAJalan Pratama 68 X P +62 361 773 577www.AstonBali.com
BUMBU BALIJalan Pratama P +62 361 774 502
EIGhT dEGrEES SoUTh , rIN, SpIcE @ coNrAdJalan Pratama 168 P +62 361 778 788www.conradhotels.com
MEAdS BEAch BAr ANd GrILLJalan PratamaP +62 361 776 604
NoVoTEL BALIJalan PratamaP +62 361 772 239
pAoN BEAch cLUBJalan Pratama No 70P +62 361 776 555
SAKALAJalan Pratama 88 P +62 361 774 499
ThE WhAcKo BEAch cLUBJl. Pratama No. 99XP +62 361 771 384
AMArTErrAKawasan Pariwisata Nusa DuaLot 7 Block B BTDC Resort AreaP +62 361 776 400
ArWANA @ ThE LAGUNAKawasan PariwisataP +62 361 771 327
BEBEK BENGILBlock A - The Bay BaliP +62361 8948111www.bebekbengil.com
BENIhANA & GYUKAKUBlock B - The Bay BaliP +62361 8948178
BoNEKA, dULANG @ ThE ST. rEGIS BALI rESorT P +62 361 847 8111 www.stregis.com
dEopErA BEAch cLUBBlock B - The Bay BaliP +62361 8948168www.deoperabali.com
hoNEY ANd BrEAdpEpITo EXprESSJl. By Pass Ph +62 361 776 316
TanjungBenoa
hoNG XINGBlock A - The Bay BaliP +62361 8948128www.hongxingbali.com
LAGooNA, ocTopUS@ AYodYA rESorT BALIJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102www. ayodyaresort.com
MULIA rESorT & VILLAJl. Raya Nusa Dua SelatanP +62 361 301 7777
pIASAN & TETArING rESTAUrANTKayumanis Nusa Dua Private Villas & SpaBTDC Area P +62 361 770 777www.kayumanis.com
pIrATES BAY BALIBlock D - The Bay BaliP +62 361 894 8138www.thepiratesbaybali.com
prEGo, VErANdA rESTAUrANT @ ThE WESTIN rESorTSP +62 361 771 906www.westin.com/bali
rAjAS @ NUSA dUA BEAch hoTEL & SpAP +62 361 771 210www.nusaduahotel.com
SALSA VErdE @ GrANd hYATT BALIP +62 361 772 038www.bali.grand.hyatt.com
ThE BAY BALILot C-0, BTDC areaP +62 361 894 8200www.thebaybali.com
ThE ShorE @ NIKKo BALI rESorT ANd SpAJalan Raya Nusa Dua SelatanP +62 361 773 377
IcELANd VodKA PT Dewata Kencana DistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299
KAYUApIJalan Kuwum 1X, KerobokanP +62 361 787 7476
KoU cUISINEJalan Monkey Forest,UbudP +62 361 972 319
MINI MArTJalan Bypass Ngurah Rai, JimbaranP +62 361 777 361
pANTrY MAGIcRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647
pApAYAJalan Mertanadi, KutaP +62 361 759 222
pEpIToJalan Kediri 36A. KutaP +62 361 759 112
pod chocoLATE fAcTorY & cAfEBali Elephant Camp, PetangP +62 361 239 440
pT INdoWINESJl. Sunset Road No. 166P +62 361 847 7232
SABABAYJalan Raya Puputan No. 64AP +62 361 261 104www.sababayselections.com
ScENIAJalan Suwung Batan Kendal 52 Block VP +62 361 275 2007www.scenia.co.id
TWo ISLANdS WINESThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai, KutaP. +62 361 767 422
WAKALANd crUISEwww.wakahotelsandresort.comP. +62 361 484 085
UNILEVEr food SoLUTIoNSJakartawww.unileverfoodsolutions.co.id
roUNd BArJalan Penestanan KlodSayan, UbudP +62 361 976 738
SEcTor BAr & rESTAUrANTS@ BALI BEAch GoLf coUrSE Jalan Hangtuah 58 SanurP +62 361 287 733
SKY GArdENJalan Legian 61, KutaP +62 361 755 423
SoS @ ThE ANANTArAJalan AbimanyuSeminyakP +62 361 737 773
TEQUILA BArGrand Istana Rama HotelJalan Pantai KutaP +62 361 752 208
ThE LoBBY @ NUSA dUA BEAch hoTEL & SpAKawasan Pariwisata Nusa Dua Lot 4P +62 361 771 210
ThE ocEAN BAr @ ThE LEGIANJalan Kayu Aya, OberoiP +62 361 730 622
VI AI pIJalan Legian 88KutaP +62 361 750 425
Woo BAr @ W rETrEAT & SpA BALIJalan PetitengetP +62 361 473 8106
zjS BAr & LoUNGE @ ThE MULIAJl. Raya Nusa Dua SelatanP +62 361 302 7777www.themulia.com
Nusa Dua
Miscellaneous Club & Bars
lets eat! 75
Ngurah rai International Airport International Arrival I Qatar Airways Lounge
Kuta I Seminyak I canggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Aglio Olio AlDente Ametis Villa Bali Ananta Legian Hotel Anantara Resort Seminyak Bali Anomali Coffee Aston Kuta Grand Kuta Bale Bali Bale Udang Mang Engking Bali Bakery Bali Deli Bali Dynasty Bali Fine Wine Bali For You Bali Garden Beach Resort Bali Kuta Resort by Swiss - Bel Hotel Bali Mandira Beach Resort & Spa Bali Star BaliEpicure Beach Walk Eat and Eat Bebek Tepi Sawah Bene Bella Italia Betelnut Caf Beras Merah Best Western Kuta Beach Best Western Kuta V