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OCTOBER 2012 EDITION 39 ISSN 20
A FAMILY AFFADAHANA RESTAURANT & GAL
NutmWARM & S
PAVOZ Restaurant& Lounge FRESH & BREEZY
RM Dapur Sunda
TROPICAL Tranquility
AUTHENTIC FAMILY RECIPES
TETARING
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OCTOBER
Our CoverPrawn and Smoked Salmon Rolls
LocationTetaring
Photo Heri Obrink
The Latest12-15
Local Cuisine16 RM Dapur Sunda
Authentic Family Recipes
The Essentials20 Nutmeg
Warm & Spicy
Insight
24 The Sate Story
Must Try28 Dejau Kitchen
Reinvention
The Newest32 Pao Restaurant & LFresh & Breezy
Spotlight36 Dahana Restaurant &
A Family Affair
Soul Food46 Oaia Spaodka
For the Love of Food
The Specialist50 Ni Nengah Puspayant
The Astons Best Bar
52 Gede AristanayaThe Art of Coffee
6 lets eat! www.letseat
46
20
Cover Story 40 TetaringTropical Tranquility
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Lets Cook54 Garang AsemTraditional Taste
Drink Zone56 The Champlung Beachside cocktails
Desserts to Die For60 Gracie Kellys
Hearty Desserts
Regulars66 Food Talk
67 Map & Directory
76 Pick Up Point
le24
28
32
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ello and welcome to the
October edition of Lets Eat
Magazine, your culinary guide
to the island of Bali.The seasons are turning with hot
weather on its way and our team have
tracked down some great dining venues
that are cool and breezy, starting with
our cover story Tetaring (p 40) set in the
beautiful gardens of Kayumanis resort in
Nusa Dua. We also visit Oazia Spavodka
(p46) to enjoy aphrodisiac cocktails
and spa inspired cuisine its not the
easiest place to find but well worth
the effort. In Seminyak we discover
the reinvented Dejavu (p28) kitchen
serving a good selection of food with
great sea views, then head to the beach
for a sundowner on the sand at The
Champlung (p56). Over in Tuban we are
treated to decadent desserts at Gracie
Kellys (p 60) and sample a fusion menu
at the newly opened Pavoz at Sun Island
Hotel (p32).
In terms of local cuisine we profilelocal chefs, explore the Sundanese
delights of Dapur Sunda, (p16) share the
history of satay, and delve into the world
of the most exotic of spices nutmeg.
Enjoy these stories and more as you turn
the pages of the magazine, and please
feel free to share your thoughts and
comments with our team by emailing us
As always
Bon Apetit
Hendra Oktaviano Editor-in-Chief
8 lets eat!
E-mail Us Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simp
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.
www.letseat
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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 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 anLets 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. 2012 Lets Eat! ISSN 2085-5907
Senior AdvisorA.A. Ngr. Mahendra
Editor-in-Chief Managing Director
Hendra Oktaviano Yunata Octaviano
TA Bid Business Development
Alison Elizabeth Bone
Writers
Menur Astuti
Eve Tedja
Senior Graphic Designer Fanny Bintoro HP
TA Bid Graphic Designer Karena van Maanen
Photographer Heri Obrink
Account Director Lidya Julianty ([email protected])
Account Executive
Margy Margaretha Leander ([email protected])
Nunung Parminingsih ([email protected])
Sheron Ruth Claudia [[email protected]]Web Guy Tommy S Heriadi
HRD I. B. Kusuma Wijaya
Dirtribution & Circulation Agung Selly & I Nyoman Supartika
OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia
P+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.comI www.visi-media.com
Alison is a travel writer and self confessedfood-lover. She has spent many yearstraveling the globe, immersing herselfin foreign cultures and sampling localcuisine, applying her motto Everythingshould be tried at least once. Her hearthas now been captured by Bali where sheis happily indulging her favourite things;writing, traveling and discovering newrestaurants
Menur describes herself as a part-timefood lover and a full-time food friend.She enjoyed her exposure to manydifferent restaurants during her yearteaching Indonesian Language andCulture in Washington DC. Now backin Indonesia she has discovered thather pleasure in trying new food hasdeepened and she hopes to one dayopen her own restaurant.
Ee is the newest member tLets Eat team and says hermotto has always been liverather than eat to live. Asfrom eating she also loves ttravel, design and cook (althadmittedly that also involve
your culinary guide
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Benkay Japanese Restaurant is hosting a Sunday brunch
that will glam up your weekend. From 11am until 3pm,
you can enjoy a free flow of Louis Roederer brut reims
Champagne, a perfect pairing with fresh sushi and
sashimi, at RP 900,000. For the traditionalist, a spread of
Japanese cuisine with a serving of sake and green tea is
also available for RP 395,000.
Benkay Japanese RestaurantINikko Bali Resort & SpaJalan Raya, Nusa DuaIP +62 361773 377 DINE FOR CHARITY
Everyones favourite Chinese restaurant, Golden
Lotus together with East Bali Poverty Projectproudly presents a special promotional period
until October. Every time you dine from the a la
carte menu, 5% of the revenue will be donated to
the charity to help the children of Bali. Diners also
have the chance to win a grand prize of two return
tickets to Singapore by Qatar Airways and two
nights stay at The Orchard Parade Hotel.
Golden Lotus RestaurantIBali Dynasty ResortJalan Kartika Plaza, KutaIP+62 361 752403
Al DentesNew ChefThe recently opened Italian restaurant, Al Dente Kitchen and
Bar, proudly welcome a new addition to its team, Chef Rivoli
Giuseppe. After more than a decade of culinary experience and
travel in Australia, London and Italy, Chef Giuseppe is more than
ready to make sure everything is deliciously al dente in his
new kitchen.
Al Dente Kitchen & BarIComplex Kuta SidewalkJalan Kartika Plaza, KutaIP +62 361 488838
www.letseat
bubblya
S U N D A Y
thelatest
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let
Fruitful CollaborationThe highly anticipated Chefs Collaboration 2012 was successfully
staged by Kayumanis and sister property, The Gangsa and
attended by 150 guests. Orchestrated by the top five chefs
currently working in the establishment, the event offered a unique
experience of interactive dining as well as showcasing the wealth
of artisanal purveyors of food and beverages in Bali.
KayumanisIJimbaran Private Estate & SpaJalan Yoga Perkanthi, JimbaranIP +62 361 705777
The NewKOKO Japanese Restaurant at InterContinental Bali Resort is delighted
welcome Chef Setyo Widjonanto and his wealth of Japanese culina
experience which includes a lengthy stint at the famous Nobu chai
Chef Setyos signature expertise in preparing sushi and sashimi can
discovered in the new menu of Japanese cuisine with a playful twis
He is adamant about using only the freshest seafood and local orga
products. An interactive teppanyaki dinner is also available.
KO Japanese RestaurantIInter Continental Bali ResortJalan Uluwatu No. 45, JimbaranIP +62 361 701888
www.letseatmag.com
Victory
For the fourth consecutive year, KAYUPUTI Restaurant has received the
Best of Award of Excellence from Wine Spectator Magazine. Joining the
victory, ARWANA Restaurant also received its second Award of Excellence.
Harald Wiesmann, the Chief Sommelier of St. Regis and ARWANAs sommelier
I Gede Yudhi Suryawan, deserve a special mention for their
skilful contribution to winning these prestigious awards.
KAYUPUTIRestaurantISt. Regis Bali ResortIP +62 361 8478111ARWANARestaurantIThe Laguna Resort & Spa, Nusa DuaIP+62 361 771327
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thelatest
The Ayanas
ROLE ModelsDava Restaurant will host a special dinner event on the 6th ofOctober, prepared by Chef Jusman So and served by fourteen
talented Indonesian women who have undergone an extensive
three month on-the-job training as part of the second annual
collaboration with R.O.L.E Foundation. The women are trained as
servers, cooks or spa therapist. Throughout October, you can also
request the ROLE Models Upgrade during your spa treatment.
Proceeds from the dinner and spa will go to foundation.
www.letseat
Indonesias latest colourful cake obsession has hit Bali. Cake aficionados
need look no further than Aston Kuta Hotel and Residence where pastry
chefs create the Red Velvet and its colourful friend, the Rainbow Cake.
Daily baked and well priced at 25,000 IDR per piece, the Red Velvet soft
sponge cake topped with cream cheese will be the perfect companion for
your coffee break.
Aston Kuta Hotel & ResidenceIJalan Wana Segara KutaIP+62 361 754999
&
The Ayana Resort & SpaIJalan Karang Mas Sejahtera JimbaranIP +62 361 702222
21You know something is going to be a classic when it gets better with
age. Established in 1991, Warisan Restaurant just celebrated its 21stanniversary by throwing a lavish Bollywood themed partyin September.
Guests were treated to a red carpet welcome, divine 6-course
degustation dinner by Chef Vincent Denayer together with Indian music,
dance and DJs. No doubt the Warisan will be with us in long time to com
Warisan RestaurantIJalan Raya Kerobokan No. 38IP +62 361 73117
&FABULOUS
RedRAINBOW PART VELVET &
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Bonjour Chambord!The renowned black raspberry liqueur, Chambord, now has a sister, with
the launching of premium Chambord flavoured Vodka in Bali in September.
The distinctive orb shaped bottle delivers a unique taste that can be
enjoyed straight up, or in a wide variety of delicious cocktails. Naturally
flavoured and mixed with premium French vodka, a Chambord flavour
infusion, and hints of hibiscus, and notes of vanilla it makes a welcome
addition to our growing liqueur market. Agus BudionoIBrown-FormanBeverages IP +62 21 8291072
www.letseatmag.com
cookinUPASTORYBOAAlila Ubud presents a new seasona
degustation menu highlighting the
producers who, together with Chef
Plasmeijer and his team share the
passion for food, quality ingredien
sustainable operations. Guest will
invited to join a trip
an organic farm or
the pure local coco
oil which is used by
Eelke in his signatu
dishes. Get ready t
whisked away on a
unforgettable culin
journey or perhaps
cook your favourite
Alila Ubud
Desa Melinggih
Kelod Payangan
P +62 361 975963
Wine&DineThe latest Vinoticity event at Bella Rosa Restaurant hosted
by Padma Resort Bali at Legian and Indowines will be a hard
act to follow. Wonderful wines from French vineyard FamilleCastel were perfectly complemented with delicious canaps
from Chefs John Taylor and Bradley Pittman. The night felt
like a family gathering, which is precisely what Famille
Castel is all about, creating an accessible range of wines
and showcasing the wealth and diversity of the vineyards
of France.
Save the date to the next upcoming Vinoticity event
Tuesday November 6th, collaborating with Indowines
presenting Rolf Binder (Australia}, and on Thursday
November 22nd, 2012 with Best Wine & Vin + Jakartapresenting Concha Y Toro (Chile). Dont miss it!
Bella Rosa RestaurantIPadma Resort Bali at LegianJalan Padma No. 1 LegianIP+62 361 752111
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authenticFAMILY RECIPES RM Dapur SundSunset Road traffic in the mid-afternoon can be slightly overwhelming,so it is with relief that we find ourselves sitting on a bench, feeling the
breeze and getting away from the street noise.
LocalCuisine
The shaded escape is provided by RM Dapur Sunda, a branch of the
renowned Sundanese restaurant from Jakarta. Recently opened
and located near the busy Jalan Kunti intersection, you will find a
range of seating areas, from indoor, outdoors in a pavilion, or in the
air conditioned meeting room upstairs. The restaurant is decorated
with rattan accented wooden furniture,faithful to the relaxing and
natural Sundanese lifestyle.
This award-winning restaurant has been in business since 1986
and now has ten branches in Java and Bali. All food is made fromscratch, cooked with fresh ingredients and based on the original
family recipes of the founders, the Ansoroeddin family. Sundanese
cuisine originated in West Java and is now extremely popular
throughout Indonesia. Some of the marked characteristics are a
savoury, fresh taste enhanced with various kinds of chilli sauce. Acar Goreng Gurame
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RM DapurSundaI Jl. Sunset Road No. 886 SeminyakIP +62 361 2105889 350IOpen 11am-11pm
LocalCuisine
We start our meal with the delightfully cooling Es
Goyobod, a chilled concoction made of palm sugar
jelly, avocado and shredded coconut, sweetened
with brown sugar, perfect for a hot day. Acar Goreng
Gurame comes next, a crispy deep fried fish with yellow
pickles and carrot. It is so crispy, that you can actually
feast on the crunchy fin, which we think is one of the
best part of this popular fresh water fish. A nest made
of fried vermicelli is served next, filled with Tumis
Lember, stir fried mushrooms, best eaten with the six
richly flavoured Sambal, from Sambal Tempe to Sambal
Mangga. There is no other way to enjoy Sundanese food
than to add some serious chilli sauce onto your plate
together with steamy white rice. After the pleasantly
hot senstation of the savury dishes dies down, we go for
Colenak. This is the quintessential Sundanese dessert,
made of grilled fermented cassava with coconut and
palm sugar. Ee
For the lover of authenticSundanese food in Bali, yoursearch has come to an end.Dapur Sunda is also a good placeto start if you are traveling andcurious to have a taste
of Indonesian cuisine.
Tumis Lember Colenak
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theessentials
The Moluccan islands in the eastof the Indonesian archipelagoare famous for growing sagoand nutmeg which are commoningredients in their local cuisine.
When I visited the capital of AmbonI discovered sago based cookies andcakes, and also nutmeg juice whichtastes refreshing and fragrant witha warming effect as an after taste.
Nutmeg originated in the Banda islands of Indonesia,
near Ambon. The Dutch started to control the production
during the colonial era in order to keep its price high in the
growing markets of Europe, a practice that continued until
the second world war. The Dutch monopoly ended when
seeds were smuggled to Mauritius, and the British East India
Company opened the market further by bringing nutmeg
trees to other regions like Penang, Singapore, India, Sri
Lanka, the West Indies and Grenada. In Grenada, it became
the countrys national symbol and is portrayed on the red,
yellow and green flag of the country.
Nutmegwarm n spicy
www.letseat
Pericarp or Pod
Ground Seed
Mace
Seed
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Nutmeg fruit is light yellow with red and green markings, resembling an apricot or a
large plum. The edible part is the egg-shaped nutmeat which needs to be dried for
two months before it is ready to use as a spice. Nutmeg has a distinct nutty taste
and is used to sweeten dishes like cheesecakes, pumpkin pies and puddings. It also
adds pungent flavour to stewed fruits, meats, soups and sauces. Health properties
include use as a digestive aid, a liver and kidney detoxifier, and it is also said to be a
stimulant that increases concentration.
In Indonesia, nutmeg is used in many dishes like vegetable soup, chicken soup
and lamb soup but the most popular of them all is semur or stew. Derived from a
German word schmoren meaning braising, semur is a dark-coloured dish which is
flavoured with nutmeg. While this dish varies from region to region, it is usually made
with a spice paste comprising shallots, garlic, pepper, sweet soy sauce and a pinch
of nutmeg. The classic semur dish uses beef or chicken and for those who like to
experiment, it can be prepared with tofu or vegetables such as eggplant.Menur
theessentials
www.letseat
Beef SemurIngredients
1 lb beef
6 pieces candle nut
5 cm of ginger
5 pieces of shallots
3 pieces of garlic
one pinch nutmeg
salt
pepper
soy sauce
Direction
Slice beef thinly
Peel shallots and garlic, slice thinly
Slice ginger and grind candle nut
Brown shallots, garlic, ginger, and candle nut
Put in beef and mix them evenly
Add salt, pepper and nutmeg
Add 2-3 cups of water so beef will cook evenly
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insight
The origins of Sate can be traced back to the
nomads of the Middle East, who skeweredmeat on their swords and cooked it over anopen fire.
The kebab caught on quickly and was soon adopted across the region.
In later years, Arabian seafarers who sailed the spice routes of the
Indonesian and Malayan archipelago brought this unique cooking
practice with them and the sate was born.
These days sate can be found everywhere in Indonesia, from road-
side vendors to cosy warungs and fancy restaurants. Much as Indone-
sian cuisine varies greatly from island to island, so too does the style
of preparing sate. From sweet to salty, and mild to fiery hot, sate can
be made with ingredients as varied as snake, rabbit, eel, milk fish and
water buffalo. Alison
THE SATE STORY
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insight
www.letseat
Sate Kerbau is made from water buffalo andis popular in the city of Kudus, Java. The meat is
cooked first with palm sugar, coriander, cumin, and
other seasoning until very tender. It is then grilled on
charcoal, and served with sauce made from coconut
milk, palm sugar and spices. Traditionally sate kerbau
is served on a plate covered with teak wood leaves.
Sate Lilit is famous in Bali and made withminced beef, chicken, fish or pork mixed with grated
coconut, coconut milk, lemon juice, shallots, and
pepper. The mix is skewered on lemongrass stalks
or sugar cane and grilled on charcoal, imparting a
unique smoky and herby flavour
Sate Ularsnake sate is a rare and exotic delicacy usually made
from ular sedok cobra or sanca python. It is served
with sliced fresh shallots, pickles, pepper and sweet
soy sauce.
Sate Madurais characterised with black sauce made from sweet
soy sauce mixed with palm sugar, garlic, shallots,
peanuts, shrimp paste and spices such as candlenut.
Sate Ambalis popular in central Java and includes marinated
chicken, ground tempe, chilli and spices.
Sate Kereis known as poormans sate, a cheap vegetarian sate
made from ground tempe served in peanut sauce and
pickles.
Sate Manis,or sweet sate is a specialty from the Betawi people
of central Jakarta and is made with beef tenderloin
marinated with sweet spices.
A
GUIDETOSATE
AROUNDTHEREGION
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musttry
Despite the name,I dont have anysense of deja vuwhen I cross thethreshold of this
well known venue,even though I havebeen here a numberof times.
reinventi
on
DEJAV
UK
ITCH
EN
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Vegetarian Spring Rolls
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musttry
This is because, apart from the location and the sweeping
beach views, De Ja Vu Kitchen is utterly unrecognisable.
Vine-covered trellises now front the building, while the main
dining floor has a retro bistro atmosphere with sturdy wooden
tables and banquette seating spreading onto the deck. Walls
are covered in vintage posters and shelves lined with bottles
of wine and big tins of olive oil. Stairs lead to the semi-openair rooftop that makes an ideal spot for sunset with oversized
sofas, expansive ocean views and live djs.
Like the international crowd drawn to this vibrant stretch
of Double 6 beach, the menu is a fusion of styles and flavours
offering something for everyone. Creative and enthusiastic,
Chef Bernart Rodriquez hails from Barcelona, and is busy
making his mark with dishes that may seem ordinary at first
glance, but are elevated by unique touches and fabulous
attention to detail.
We start with a selection of tapas. The Baby Octopus ispure Spanish-style, cooked in red wine and stuffed with a
tasty mince filling accompanied by a wonderfully smooth
tomato sauce with a fragrant flavour developed over hours
simmering on the stove. Asia is represented in Hanoi Bay
fresh skinned Vegetarian Spring Rolls which are a lovely shad
of pink thanks to the beetroot, carrot and bean sprout filling
The wasabi mayonnaise is a pleasing alternative to the mor
common sweet chilli sauce that usually accompanies sprin
rolls. King Prawns are equally good, coated in a crunch
Japanese batter and served on skewers for easy dipping int
the sweet prune compote.Beef Burgers are gourmet a lean beef patty wit
parmesan, caramelised onion and rucola, Pan-fried Snappe
is served with rosemary potatoes, Spanish aioli grati
and roasted tomatoes, and pasta dishes include Farfall
Putanesca. But as I already have my eye on dessert I kee
it light with a Dejavu Salada great choice of peppery rucol
and radicchio leaves served with chicken, warm grilled goat
cheese, and a coating of mustard vinaigrette, all sweet
enhanced with juicy cherry tomatoes and plump raisins.
The dessert I have been waiting for is a luscious, glisteninChocolate Fondue made with Valrhona chocolate and cream
served with a selection of fresh fruit for dipping which include
apple, papaya strawberries and grapes. A perfect finish to
very pleasant meal enjoyed in convivial surroundings.Alison
DEJAvU KITCHENI Jalan Double 6 Blue Ocean Beach no.7X I P +62 361 732 777 100 I Open 8am 12pm
Pan-fried Snapper Chocolate Fondue Dejavu Salad
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new
restaurant
When strolling around Jalan Kartika Plaza, you can not miss
Sun Island Hotel Kuta, a new minimalist design hotel with a
tropical orange logo and Mediterranean simplicity. Located at
the front of the hotel is Pavoz Restaurant and Lounge which
provides great views over all the action in the heart of Tuban.
Located just a few minutes walk from the beach, the restaurant
receives a lovely fresh sea breeze. Translating as peacock in
Italian, the peacock-shaped brass lamps that hang from each
corner of the venue create a strong Mediterranean feeling,
complemented by an interior design with lots of natural
elements like timber ceiling, wooden chairs and earthy-toned
tiles. A water feature smoothly separates the upper and lower
part of the open air restaurant.
PAVOS
Ox tail soup
RESTAURANT&LOUNGE
Vanilla Panacotta
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thenewest
Eecutie Chef I Wayan Suparna is a modest and friendly
man and guides me through the international menu that
includes Asian, Indonesian and Mediterranean style cuisine.
Todays culinary journey begins with an appetising dish of
Pan Seared Scallops served with potato puree and topped
with pear and tobiko, on the side are two fillets of Norwegian
smoked salmon.
Next Suparna serves a mouth wateringWagyu Tenderloin,
cooked to tender perfection and softened with a red wine
sauce, the hearty meat balanced with light, sauted organic
seasonal vegetables. There is also a generous portion of
tasty Baby Pork Ribs, meticulously prepared and topped
with slices of fragrant fennel and a side of mashed potato.
Dessert is an equally good Vanilla Panacotta served on a
white plate with a firm yet soft texture and sublime taste.
We wrap up our gourmet lunch with a round of refreshing
Mint Sensations, a fruity mocktail with a dash of lime,
pineapple and lychee juice. It has been a delicious meal
enjoyed in relaxing surroundings cooled with a fresh sea
breeze and we are reluctant to leave. Menur
PAvOz RESTAURANT AND LOUNGE I Sun Island Hotel Kuta I Jalan Kartika Plaza no. 88, Kuta I P +62 361 761 818 120 I Open 7am 11 pm
Pan Seared S
Baby PWagyu Tenderloin
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spotlight
spotlight
Dahana Restaurant& Gallery
A Family Affair
spotlight
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Higawari Sushi Set
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let
Tucked away in a uiet corner of Petitenget, Dahana is
one of Balis best kept secrets, a hidden sanctuary with a
Japanese menu served in the atmospheric surrounds of an
old-style Balinese villa.
Step into the enchanted gardens to find pavilions
clustered around a picturesque swimming pool framed with
vibrant pink bougainvillea and dangling vines. Evenings
are romantic with flickering candlelight, tables set under
the stars and intimate tatami seating areas. Until six years
ago this charming space was the family home and Dahana
remains very much a family affair.
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spotlight
Japanese-born Michiko designed the menu and is also the
artist behind the whimsical paintings that adorn the walls;
while Javanese-born Mahin creates the beautiful ceramics
that fill the gallery; and son Raja has just returned from
five years in Japan to manage the restaurant. The result is
a wonderful fusion of Balinese aesthetics with homestyle
Japanese food modified to suit a western palate. Thecombination works remarkably well. Gyoza with prawns or
vegetables are served with a ponzu sauce and are justifiably
one of the most popular dishes on the menu; the plump
dumplings are pleasingly tender on one side and the other
pan seared to delicate crispiness. The fresh and tangy
Seaweed Salad is a great accompaniment with a mix of
crunchy Balinese seaweed, soft Japanese seaweed, a subtle
citrus dressing and a dollop of fragrant onion sauce.
Sushi and Sashimi sets are great value and include our
choice of Higawariwith a generous serving of prawns, squid,
omelette, tuna and salmon. The Sakana Marinated Pirikara is
also very good, a kind of spicy Japanese ceviche with snapper
doused in chilli, red onion, ginger and garlic creating an
explosion of flavour. Also on the menu; noodles, rice dishes
Agemono (fried food), Yakimono (sauted food,) and m
personal favourite, a silky Dofu Agadashi (tofu in broth.) Those
looking for a more western taste will enjoy the Carpaccio with
Ruccola. We finish with a glistening Black Sesame pudding
which is cool, sweet and flan-like in texture. The drinks lisincludes excellent fruit juices, iced tea, sake, a small win
list, and some very reasonably priced cocktails, I particularl
enjoyed the Pina Colada. Alison
Elegant, refined and surprisinglyinexpensive Dahana is a favouritewith expats and visitors alike, andreservations are recommended.Dont forget to check out theceramics gallery and boutiquein the foyer.
DAHANA RESTAURANT AND GALLERYI Jl Petitenget No.98X I P +62 361 4730131 80 I Open 12pm 12am
Gyoza Black SesamSakana Marinated Pirikara
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BEST WESTRNKUTA
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Tropical
tranquilityTETARING
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coverstory Tetaring at
KayumanisNusa Dua
provides aserene haven
right in theheart of
Nusa Dua.
www.letseat
With a contemporary tropical design of
bamboo, black stone and glass, and a
wonderful setting amidst natural Balinese
style gardens, Tetaring is both pleasing to
the eye and soothing to the spirit. Translating
as ceremonial structure the open-sided
design allows for a lovely fresh breeze and
a sensation of being in the garden while
cocooned in luxury.
The Kayumanis brand has refined the art
of privacy and exclusivity, with romantic,
intimate resorts that are popular with
honeymooners. Discreet and professional
service is also a point of pride and attentive
staff offer us cool fragrant face towels on
arrival and pour glasses of iced water scented
with lemon.
The all-Balinese kitchen team are led by
Executive Chef Denny, a personable and jovial
man who tells me that Cooking has to be fun
and must come from the heart. He adds that
the kitchen is filled with laughter, music and
singing. The Balinese love of artistry is also
apparent, with plates acting as a canvas
for elaborately carved chilli peppers, dainty
flowers, banana leafs wraps, and the colourful
swirl of sauces.
A mixed menu focuses on Indonesian
and Asian traditional ingredients served in
modern style, but there are also a couple of
Black Angus steak dishes for those in search
of western flavour. We start with one of Chef
Dennys newest creations, Prawn and Smoked
Salmon Rolls with a softly poached prawn,
creamy slices of avocado and tender slivers
of salmon wrapped around crunchy julienned
vegetables. A topping of dried black olives and
a drizzle of calypso sauce completes the dish.
Virgin Grape Mojito
Prawn and Smoked Salmon Rol
Roasted Salmon with Tomato S
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coverstory
Kayumanis translates as cinnamon, which makes a fragrant ingredient
in the Kayumanis Chicken Curry. As the waitress places it before me I am
enveloped in a wonderful spicy aroma. The rich, full-flavoured sauce has
the fire of chilli tempered by the sweetness of coconut cream. The Udan
Galah Bakar Sambal Sereh features big juicy river prawns from Karangasem
(east Bali) served in a banana leaf wrap accompanied with an excellent
sambal matah of lemongrass, red chilli, shrimp and kaffir lime, and Balinese
style vegetables rolled in cabbage leaf. The Roasted Salmon with Tomato
Sauce is a lovely ensemble of salmon fillet encased in grilled zucchini
served with basil oil and a sweet tomato and raisin sauce.
Dessert options include Mango Parfait, Fig Chocolate Pudding and my
choice of Blueberry Cream Cake a fluffy lavender hued sponge with just
a hint of rum, a lovely accompaniment to my frothy Latte served with a
cinnamon stick. Alison
TETARINGI Kayumanis Nusa Dua Private Villa & Spa I BTDC Area, Nusa Dua I P +62 361 770 777 28 I Open 7am - 10.30pm
Kayumanis Chicken Curry
Strawberry Crush
Blueberry Crea
Chef
SusiMahadi
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soulfood
The cocktail menu is whimsical and unusual, with vodka
(the purest of alcohol) the spirit of choice, blended with fresh
fruit and herbs to create healthy elixirs. The Dream Dietmixes
grapefruit juice, a dash of olive oil, and a sprig of dill into an
earthy concoction rich with a citrus/herbal perfume.
The Out of Control has a mellower taste merging lemon juice,
Cointreau and vodka, with the smooth sweetness of kiwi fruit.
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At OAZIA Spavodka Bar & Kitchen, a holistic nightout combines healthy cuisine and aphrodisiaccocktails, cloaked in a veil of glamour and luxury.OAzIA, a self-styled lifestyle resort incorporates chic villas, a renowned spa. and stylish restaurant.
Creator, Russian-born Veronika Blomgren describes her vision as Holistic design which combines
responsible green attitude and appreciation of local crafts with modern clean lines and open
spaces..but most of all it is a style full of emotion and love for everything beautiful. This
translates into a surfeit of sumptuous detail, from the sheerest fabrics and sleekest table
settings, to elaborately carved totem poles and a LOVE wall inscribed with quotations, alongside
revolving art exhibitions, world class musicians, and a concept store filled with lush designer items
including gorgeous cut crystal glassware from Russia, hand-crafted jewellery and silky lingerie.
lets
For the Love of food
In Balinese Head Chef, Made Wirata
Blomgren has discovered a true
collaborator. Charismatic and
enthusiastic, Wirata describes
cooking as A celebration. In
a kitchen this beautiful who
wouldnt be celebrating.
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soulfood
OAzIA SPAvODKA BAR & KITCHENI Jl Sahadewa Br Anyar Canggu I P +62 361 800 8887 40 I Open 7pm 12am Wed Sun
The sensual space is reflected in an eclectic menu designed
to titillate the senses, prepared in a gleaming white, studio-
style kitchen enclosed in glass. Blomgren describes the
food as Spa-inspired cuisine; healthy, healing, beautiful,
sometimes life changing. She adds, Some dishes are
memories of short Russian summers, some of exotic travels,
some have been created for special friends. All of them have a
much deeper meaning than just nutrition. Stories behind the
dishes will be revealed in an upcoming cook book.
We start with a selection of appetisers including Lasagne
of Grilled Aubergine, Feta cheese, Walnuts and Pineapple,
inspired by a traditional Georgian dish. The extraordinary
blend of flavours and textures ranging from sweet to salty,and creamy to crunchy creates a truly memorable dish one
that I will definitely return for. The Signature Salmon Tartaris
equally good and bursting with the taste of crunchy green
apple, juicy cucumber, fresh coriander and sesame seeds.
Salads include Watermelon and Feta with basil and sunflower
seeds, and Cantaloupe Melon, Carrots, Papaya and Goats
Cheese, a colourful concoction with flavours enhanced by a
mild honey dressing and a sprinkle of coriander, pine nuts and
shaved almonds. The Salmon Sashimi is perfectly fresh an
imbued with a strong tropical citrus flavour and a gentle kic
of ginger.
Mains include a Russian-inspired Mini Chicken Kotletki
creamy Risotto I recommend the pesto, and succulen
Stir fried Tiger Prawns brimming with tangy lemongrass
sauce and served with sauted vegetables. We finish with
decadent Dessert Symphony, a trio of rich chocolate mousse
a wonderfully smooth white chocolate cheese cake with tar
strawberry compote, and sticky chocolate pancakes with aBalinese green filling.
OAZIA highlights include Friday pre-party sessions
Saturday night degustation menu, regular photographic
exhibitions, and performances by renowned musicians suc
as Rio Sidik and Saharadja. Reservations are essential. Alison
Salmon Sashimi
Cantaloupe Melon, Carrots,Papaya & Goats Cheese
Dessert Symphony
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thespecialist
For this tall and graceful Balinese lady bartending was not really the
first choice. I became a bartender because my ex-boss put me behind
the bar, she claims. Graduating from Saraswati Tourism School in Bali in
2004, she immediately started as a server at Cat & Fiddle. Her interest in
bartending grew when she worked at Arena Bar and Restaurant, beforemoving to her current job in Kamuela Villas & Suites.
For the last four years, bartending has become a growing interest
for Puspayanti. Upon hearing about the 2nd Aston Culinary Festive
competition last July, she decided to give it her best shot, literally.
So with the full support of her co-workers and management team,
she successfully created her signature drink Lemongrass Cocktail, a
refreshing mix of vodka, triple sec and lemongrass, together with a
mocktail called Lychee Beauty. Lychee Beauty is made from fresh fruit
with a splash of orange juice and mojito mint syrup, and makes an ideal
pool side drink. To her surprise, she won the Best Bartender award for her
creative creations.
It is Puspayantis wish in the future to deepen her knowledge of
mixing drinks. I love to learn and explore the different techniques and
possibilities in order to make drinks that people will enjoy, she says. Ee
Ni Nengah PuspayantiIBartender I Astons Best Bartender IKamuela villas & SuitesI Jalan Cemara 33, Sanur I P +62 361 270567
NiN
engahPuspayantiAstonsBestBarten
der
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Lemongrass Cocktail
Lychee Beauty
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thespecialist
TheArtofCoffeeBarista, Gede Aristanaya or Aris as he is called
by his colleagues, successfully graduated from
tourism school in Denpasar and has been workin
at Aston Kuta Hotel & Residence for the last two
and a half years.
Aris started working as a bartender at Bounty
before moving onto restaurants like Sama-Sama
Yakiniku and Lanai. He developed confidence an
skills as years went by in pursuing a career in the
hospitality industry. Ocean Blue Hotel was his las
stop before joining Aston in 2009.
Being a barista is something that he learned
through trial and error. I got help from my senior
as well as some extensive training from coffee
producers,the rest I learned by experience, hesays. Cappuccino, the quintessential Italian cof-
fee is his favourite to make as well as to drink.
Creating a perfectly timed espresso shot and
steaming the milk to produce consistently cream
foam is the challenge this barista has to face
daily, a challenge that he happily rises to. Ee
I am learning the art ofmaking a visually beautiful
cup of coffee and there isalways more to learn,he says.
BaristaGe
deAristanaya
Lamb Kuzi
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thespecialist
GEDE ARISTANAYABARISTA
ASTON KUTA HOTEL & RESIDENCE
Jalan Wana Segara Kuta I P + 62 361 754999
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letscook
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garang asemtraditional taste
Ingredients:
500 gram of ground beef or chicken cut into small
pieces
1500 ml coconut milk
2 salam leaves, cut into several pieces
2 cm crushed galangal
3 lime leaves
2 stalks crushed lemongrass
3 cut green chillies2 cut red chillies
5 chillies
8 cut belimbi
3 cut green tomatoes
5 1/2 teaspoons of salt
1 tablespoon of palm sugar
Ground ingredients:
6 shallots
4 cloves garlic
1 teaspoon of coriander
Method
1 Mix ground ingredients into the coconut milk
and add salt
2 Take two pieces of banana leaves and putsalam leaf, galangal, some beef, each
of the chili cuts (red, white and the small ones)
and three pieces of cut belimbi and pour two
teaspoons of coconut milk, wrap into a
package. Continue until all ingredients have
been wrapped.
3 Steam for 30 minutes
Originated in Central Java, the word garang means steam and asem means
tamarind or sour. Indonesian food is famous for being deep fried in a pan full
of oil but this dish is an exception because it is steamed into perfection.
Garang asem is usually made with chicken or beef mixed with other ingredients
including tamarind or belimbi, which looks like baby star fruit and has a strong
sour effect when cooked with other ingredients. My favourite was always the
ground beef garang asem that my mother used to cook when I was a child. It
was pretty simple, she would just wrap all the ingredients in banana leaves then
steam them until they were well cooked. Garang asem is best served with warm
white rice. Menur
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The ChamplungBeachside
Cocktails
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Bali is synonymous withsunsets, surf & sand
and at The Champlung you
get a good dose of all three
as you sink into a beanbagon the beach shaded by
colourful temple parasols
Seminyak Sunset
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drinkzone
Like the other bars and cafes that have sprouted
along Seminyak beach over the last couple of years,
The Champlung has a casual beach shack vibe, with
bamboo the predominant building material. Those who
like their cocktails sweet and colourful will love the
drinks we try today. My favourite is the Illusion with
a subtle shade of green created by a mix of vodka,
Midori, Triple Sec and an abundance of fresh lime.
The resulting taste is smooth and pleasant with hints
of sweet and sour. The Pink Lady is definitely one for
the girls, a pink-hued concoction of gin, Cointreau,
lime juice, grenadine and egg white served in a dainty
martini glass. Dont be fooled by the sweet fluffy taste
this cocktail packs a powerful punch. The orange-
coloured Seminyak Sunsetis imbued with the taste of
the tropics, thanks to a blend of apricot brandy, Triple
Sec, gin, grenadine and fruit juice. If you are looking to
taste Balis ubiquitousArakperhaps try theArak Madu
blended with fresh lime and honey. Classic cocktails
include Frozen Daiquiri, Long Island Iced Tea and Mai
Tai. You will also find long drinks, a small selection of
wine, fresh juices, chilled coffees and milkshakes on
the well-priced menu.
Food on offer at The Champlung includes Chinese,
Indonesian favourites and grilled seafood such as
the Snapper with Black Olive Sauce, a well rounded
dish served with tomato, olive, lime juice, veggies and
mash. A wood fired oven also makes pizza a popular
choice, with a thin crisp base and a range of toppings.
Head bar tender Nengah cuts a striking figure in his
blue sunglasses - he tells me that many guests come
to the bar every day drawn to the relaxed vibe. I like
it here because there are not too many rules and its
friendly and enjoyable, he says, which pretty much
sums up the tone of The Champlung. Live acoustic
music provides the soundtrack most evenings, while
bands rock the beach on Wednesdays and Sundays.
Alison
THE CHAMPLUNGI Seminyak Beach I P +62 3617963447 150 I Open 11am 11pm
www.letseat
Wood Fired Pizza
Wood Fired Pizza
Clockwise from front:
Illusion I Seminyak Sunset I Pink Lady
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dessert
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Two slicesof darkchocolatebrownie aresmotheredin chocolatesauce andserved witha scoop
of vanillaice creamto createa dessertfantasy.
GRACIEKELLYS
HEARTYdesserts
desserttodiefor
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To our knowledge this is the only traditional Irish bar in Kuta
and is located on the lower ground floor of the Bali Dynasty
Resort just look for the green rustic door. The quaint
ambience, the warmth, the antiquity of the displays and
the souvenirs brought directly from Ireland all add to the
authenticity of Gracie Kellys Irish Pub.
Stepping over the threshold is like being taken 100 years
back in time and we are greeted with a friendly welcome by
the team including Chef Anom who has been with Bali Dynasty
Resort for more then 20 years and can often be found playing
on the bongos with the band till the early hours of the morning.
Ireland is famous for its drinking culture and we plan to try a
few of the cocktails, but our main mission today is to work
our way through the dessert menu, starting with a Bread and
Butter Pudding. The fluffy, buttery pudding is warm, sweet and
laced with juicy raisins. A crispy topping drizzled with vanillasauce, and a side of custard and whipped cream combine to
create a divine taste.
HotStickyToffeePudding
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Next, a Hot Chocolate Brownie served on a hot s
plate. Two slices of dark chocolate brownie are smothere
chocolate sauce and served with a scoop of vanilla ice c
to create a dessert fantasy. Last but not least is Gra
signature dessert, Hot Sticky Toffee Pudding creatively se
in a sugar dough bowl. The rich date pudding is immersed
delicious toffee sauce made from brown sugar, with just a
of salt and is finished with vanilla ice cream. I am sure I w
back for more of this!
We wash down our desserts with a couple of sweet dr
the Bali Sunsetis a fresh fruity mocktail and the green Illu
matches the Irish green theme of the dcor. Gracie Kellys
live music every night of the week with a happy hour deal
9-10pm, there are also regular quiz nights, a pool table,
sports on the big screen and of course St. Patrick Day is the
event not to be missed at this buzzing Irish Pub. Menur
Bread and Butter Pudding
GRACIE KELLYS IRISH PUB I Bali Dynasty Resort I Jalan Kartika Plaza,P +62 361 752 403 125 I Open 11am 12am
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You dont have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
Julia ChildIAmerican chefIauthorItelevision personality
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basicsbreakfast sarapan
lunch makan siang
dinner makan malam
snack makanan ringan
eat v makan
drink v minum
Please. Silakan.
Thank you. Terimah kasih.
Id like... Saya mau...
Im starving! Saya kelaparan!
talking tea...tea teh...
ginger jahe
green hijau
lemon jeruk
sweet manis
food wordsbutter mentega
eggs telur
fish ikan
fish sauce kecap ikan
(Chinese)
fish sauce terasi
(indonesian)
fish stock stok ikan
meat stock stok daging
oil minyak
pork daging babi
poultry unggas
red meat daging merah
talking food
I love this dish.
Saya sangat suka hidangan ini.
I love the local cuisine.
Saya sangat suka makanan daerah ini.
This is delicious!
Ini enak sekali!
Im full.
Saya kenyang.
My compliments to the chef.
Sampaikan pujian buat kokinya.
Id like... Saya mau...
(200) grams (dua ratus) gram
a dozen satu lusin
half a kilo setengah kilo
a bottle satu botol
a jar satu gucia packet satu bungkus
(three) pieces (tiga) potong
(six) slices (enam) iris
a tin satu kaleng
(just) a little sedikit (saja)
more lebih
some... beberapa
that one yang itu
this one yang ini
This is... Ini...
(too) cold (terlalu) dingin
hot panas
salty asin
spicy pedas
spoiled busuk
superb luar biasa
eating out makan di luar
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how
tosay
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KUTA
SEM
INYAK
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UBUD
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SEMINYAK
JIMBA
RAN
NUS
ADUA
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RESTAURANTS
KUTAAL DENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
BELLA ROSAJalan Padma No. 1 Legian.PO Box 1107 TBBP +62 361 752 111
BLUEFINComplex Kuta SidewalkJalan Kartika PlazaP +62 361 764 100www.rama-restaurants-bali.com
BOMBURA BAR & RESTOBliss Wayan HotelJalan Sriwijaya 88P +62 361 767 222
BUBBA GUMP SHRIMP COJalan Kartika Plaza 8XP +62 361 754 028
DAPUR SUNDAJalan Sunset Road No. 886P +62 361 210 5889
ENvY @ BARUNA BALIJalan Wana Segara 33,TubanP +62 361 755 577www.envy-bali.com
FLAPJAKSComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com
GABAH @ RAMAYANARESORT & SPAJalan Bakung SariP +62 361 751 864www.rama-restaurants-bali.com
GION JAPANESE RESTO& CAFE
Jalan Dewi Sri 9(Gosyen Hotel 2nd Floor)P +62 361 914 9333
GOLDEN LOTUS@ BALI DYNASTY RESORTJalan Dewi Sartika, TubanP +62 361 752 403
GRACIE KELLYS IRISH PUBJalan Kartika PlazaP +62 361 752 403
H2O @ BALI DYNASTY RESORTJalan Kartika, TubanP +62 361 752 403
HARD ROCK CAFJalan Pantai Kuta
P +62 361 755 661www.hardrock.com
LA CUCINA ITALIANA@discovery kartika plaza hotelJalan Kartika Plaza,South Kuta BeachP +62 361 751 067www.discoverykartikaplaza.com
MACCARONIJalan Legian 52P +62 361 754 662www.maccaroniclub.com
MAGNOLIA CAFE @ ASTONgrand kuta hotel &residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.comNEROJalan Legian 384P +62 361 750 756www.nerobali.com
PAvONEJalan Padma Utara no. 4P +62 361 756 030
PAvOz RESTAURANTAND LOUNGEJalan Kartika Plaza No. 88P +62 361 761 818
ROOFTOP DINE & MUSICLOUNGE @ the 1O1 legianJalan Raya Legian No.117, KutaP +62 361 300 1101
ROSSO vIvOJalan Pantai KutaP +62 361 751 961
SAMUDRA CAF
@ Grand Istana RamaJalan Raya Pantai KutaP +62 361 752 208
SEAFOOD HOUSEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com
STADIUM CAFComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 100www.rama-restaurants-bali.com
TAMAN AYUN@ PADMA RESORT BALI
Jalan Padma 1, LegianP +62 361 752 111www.padmahotels.com
TAKE JAPANESERESTAURANTJalan Patih Jelantik,LegianP +62 361 759 745
TENKAIJalan Padma I, LegianP +62 361 752 111
THE BALINESE vILLAGE@ RAMADA BINTANG BALIRESORTJalan Kartika Plaza, TubanP +62 361 753 292
THE BEACH LOUNGE@ PRO SURF SCHOOLJalan Pantai KutaP +62 361 751 200
THE POND @ DISCOvERYkartika plaza hotelJalan Kartika PlazaSouth Kuta Beach 80361P +62 361 751 067www.discoverykartikaplaza.com
SEMINYAKAMAzING BALI COFFEEDouble Six BeachP +62 361 783 7374
ANOMALI COFFEEJalan Kayu Aya No. 7BOberoi
BALE BALI
Jalan Kunti 488P +62 361 732 731
BALI BAKERYJalan Kayu Aya,Oberoi 80361Seminyak Squarewww.balibakery.com
BIAN YUEBanjar Umalas Kauh II106/Tunon, KerobokanP +62 361 473 5405
BIANCOJalan Padma, LegianP +62 361 760 070www.rama-restaurants-bali.com
BIKUJalan Petitenget 888P +62 361 857 0888www.bikubali.com
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
CAF zUCHINIJalan Oberoi No. 49P +62 361 736 633
CHEz GADO GADOJalan Camplung Tanduk(Dhyana Pura) 99P +62 361 736 966
COSMIC DINERJalan Sunset RoadSunset Star Blok C
DAHANA RESTAURANTAND GALLERYJalan Petitenget No.98XP +62 361 4730131
DAPURSUNDAJalan Sunset Road No.886P +62 361 2105889
DEJAvU KITCHENJalan Double 6Blue Ocean Beach No.7XP +62 361 732 777
EARTH CAFEJalan Kayu Aya 99, OberoiP +62 361 736 645
FIRE @ W RETREAT& SPA BALIJalan PetitengetP +62 361 473 8106
FLAPJAKS SEMINYAKJalan Petitenget No. 88XP +62 361 847 5471
FLYING FISH@ O-CE-N BALIJalan Arjuna 88XP +62 361 737 400www.outrigger.com
HUU BAR & GRILLJalan Petitenget,
KerobokanP +62 361 736 576www.nutmegsrestaurant.com
HUSK@ ROYAL BEACH SEMINYAKJalan Camplung TandukP +62 361 730 730
MADES WARUNGJalan Raya SeminyakP +62 361 732 130www.madeswarung.com
MAMA SANJalan Raya Kerobokan135, Banjar TamanP +62 361 730 436
MANNEKEPISJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com
MTISJalan Petitenget 6KEROBOKAN KELODP +62 361 737 888www.metisbali.com
MYKONOSJalan Kayu Aya 52,OberoiP +62 361 733 253
PIDUH RESTAURANTJalan Petitenget 18DKerobokanP +62 361 922 1918
O-CE-N BALIJalan Arjuna 88X LegianP +62 361 737 400
PATIO @PLATARAN BALIRESORT AND SPAJalan PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
POTATO HEADJalan PetitengetP +62 361 737 379
RUMOURSJalan Kayu Aya 100 OberoiP +62 361 738 720
RUSH BAMBOO@ THE ELYSIAN BOUTIqUEvILLA HOTELJalan Sari Dewi 18P +62 361 730 999www.theelysian.com
RYOSHIJalan Raya Seminyak 15P +62 361 731 152
SABEEN@ THE HAvEN RESORTJalan Raya Seminyak 500P +62 361 738 001
SARONGJalan Petitenget 19XKerobokanP +62 361 737 809www.sarongbali.com
SIP WINE BAR
Jalan Raya Seminyak 16AP +62 361 730 810
THE CHAMPLUNGJalan Pantai CamplungTandukP +62 361 796 3447www.champlungbar.com
THE LIMERESTAURANT & BARFave Hotel SeminyakJalan Dhyana Pura No.9A
P +62 361 739 000
TRATTORIAJalan Kayu Aya, OberoiP +62 361 737 082www.tratorriabali.com
ULTIMOJalan Kayu Aya 104XP +62 361 738 720www.balinesia.co.id
WARISANJalan Raya Kerobokan 38Ph +62 361 731 175
zEN GARDENJalan Mertanadi 46P +62 361 911 6979
CANGGUBETELNUT CAFJalan Batu BolongP +62 821 4680 7233
CAF CANGGUJalan Pantai BerawaP +62 361 219 2255
CAF MOKAJalan Raya AnyarP +62 361 844 8933
EMBUN LIFE CAFEJalan Kayu Putih/SuSari 77P +62 361 847 5614
MERICA @ PAN PACIFNIRWANA BALI RESOJalan Raya Tanah Lo
PO Box 158, Tabanan82171P +62 361 815 901www.panpacific.com
DEUS Ex MACHINAJalan Batu MejanNo. 8, CangguPh +62 361 368 3395
ECHO BEACH HOUSEJalan Pura Batu Meja
Echo Beach CangguP +62 361 747 4604
GREEN GINGERJalan Pantai Berawa(500m north from CaClub)P +62 361 844 6640
OAzIA SPAvODKA BA& KITCHENJalan Sahadewa Br AP +62 361 800 8887
BEACH LOUNGERESTAURANTJalan Batu Bolong,Canggu BeachP +62 361 960 4121
SOL CAFEcho BeachP +62 361 746 3897
STICKY FINGERSEcho BeachP +62 361 809 0903
WARUNG INDOTOPIAJalan Pantai BerawaP +62 878 620 07632
THE DECK
THE DECK Jalan Petitenget, SeminyakP +62 361 8487 200 www.thedeckbali.com
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LAMAK
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SANURBASILICO@ SANUR BEACH BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com
CAFE BATUJIMBARJalan Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com
CHARMINGJalan Danau Tamblingan 97P +62 361 288 029
CINNAMONJalan Danau Tamblingan 80P +62 361 288 457
KOPI BALI HOUSEPertokoan Graha NiagaSanur 4Jalan By Pass Ngurah Rai405EP +62 361 270 990www.kopibali.com
LA TAvERNA RESTAURANT
& ISOLA BISTROJalan Danau Tamblingan 29P +62 361 288 497
LOTUSJalan Danau Tamblingan 30P +62 361 289 398
MANIK ORGANIKJalan Danau Tamblingan 85P +62 361 855 3380
MASSIMOJalan Danau Tamblingan 228P +62 361 288 942www.massimobali.com
PEPPERS LATINO GRILL& BAR @ SANUR BEACHBALI HOTEL
Jalan DanauTamblingan 190P +62 361 288 011
PIzzA RIA @ BALI HYATTJalan Danau Tamblingan 89P +62 361 281 234
SANUR HARUM@ SANUR PARADISE HOTEL& SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
SECTOR BAR-RESTAURANTLOUNGE & EvENT HOUSEBalibeach Golf CourseJalan Hangtuah No. 58P +62 361 287 733
TELAGA NAGA@ BALI HYATTJalan Danau Tamblingan 89P +62 361 281 234
THE vILLAGE @ GRIYASANTRIANJalan Danau Tamblingan 47P +62 361 285 025www.santrian.com
THREE MONKEYS SANURJalan Danau Tamblingan(opposite Laghawa Hotel)P +62 361 286 002
GIANYAR& UBUDALCHEMYJalan Penestanan, UbudP +62 361 971 981
AYUNG TERRACE@ FOUR SEASONSSayan, UbudP +62 361 977 577
BALI STARLINGRESTAURANT@ BALI BIRD PARKJalan Serma Cok NgurahGambir, Batubulan,GianyarP +62 361 299 352
BATAN WARUJalan Dewi SitaP +62 361 977 528
BEBEK TEPI SAWAH
Jalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338
BRIDGES BALIJalan Raya CampuhanP +62 361 970 095
BUMBU BALIJalan Suweta 1P +62 361 974 217www.bumbubaliresto.com
BUNUTEJalan Dewi SitaP +62 361 972 177www.bunute.com
CAF DES ARTISTESJalan Bisma 9X
P +62 361 972 706CAF LOTUSJalan Raya UbudP +62 361 975 660www.cafelotusubud.com
CAF MOKAJalan Raya UbudP +62 361 972 881
CASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com
CASCADES@ THE vICEROY BALIJalan Lanyahan, Bj NagiP +62 361 972 111
www.cascadesbali.com
CLEAR CAFJalan Hanoman No. 8P +62 361 889 4437
COFFEE & ...Monkey Forest Road No 67P +62 361 972 950
ELEPHANT SAFARI PARKAND LODGEJalan Elephant Park taro/TegalalangP +62 361 721 480
FIvELEMENTSPuri Ahimsa Banjar AdatBaturning Mambal,Abiansemal, BadungPh +62 361 469 206
GELATO SECRETSJalan Monkey ForestP +62 361 977 899
GLOW @ COMO SHAMBALABegawan GiriP +62 361 978 888www.cse.como.bz
GREEN HOUSEJalan Monkey ForestP +62 361 978 189
IBAH RESTAURANT@ Ibah Luxury VillasCampuhanP +62 361 974 466
THE DINING CORNER @KAYUMANIS UBUD PRIvATE
vILLA AND SPASayan Village UbudP +62 361 972 777
JUICE JA CAFJalan Dewi SitaP +62 361 971 056
LITTLE KJalan Hanoman
Pengosekan (behind SiamSallyP +62 361 971 236MOzAICJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com
MURNIS WARUNGCampuhan BridgeP +62 361 975 233www.murnis.com
PADI @ FURAMA xCLUSIvEvILLAS & SPABanjar Bindu,Mambal, 8 Jalan MelatiP +62 361 898 8688
PETULU @ KAMANDALUJalan Andong,Banjar NagiP +62 361 975 825
RYOSHIJalan Raya UbudP +62 361 972 192
SIAM SALLYJalan Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
SWEPT AWAY@ SAMAYA UBUDBanjar Baung,Desa SayanP +62 361 973 606
STARBUCKS UBUDJalan Raya Ubud,Campuhan
P +62 361 978 189
THREE MONKEYS UBUDJalan Monkey ForestP +62 361 975 554
TSAvO LION @ BALI SAFARI& MARINE PARKJalan By Pass Prof. Dr. IdaBagus Mantra Km. 19,8,GianyarP +62 361 975 656www.balisafarimarinepark.com
TUT MAKJalan Dewi SitaP +62 361 297 5754
UMA ALAS @ SULY RESORTJalan Cok Rai Pudak Br.Yangloni, PeliatanP +62 361 976 185
WAROENG BERNADETTETHE HOME OF RENDANGJalan Raya MasBr. Teges YangloniP +62 361 971 852
WARUNG ENAK
Pengosekan RoadP +62 361 972 911
DENPASARJEMPIRING RESTAURANT@ ASTON DENPASAR HOTELAND CONvENTION CENTERJalan Gatot Subroto BaratNo. 283P +62 361 411 999
JIMBARAN& ULUWATUBALIqUE RESTAURANTJalan Uluwatu 39
P +62 361 704 945
CHIRINGUITO EL KABRONJalan Pantai CemonkakPecatu (the sign on JalanLabuan Sait)P +62 361 780 3416
CHOCOLATE CAFJimbaran CornerJalan Raya UluwatuP +62 361 704 663
CIRE @ ALILA vILLASJalan Belimbing, SariBanjar, Tambiyak UluwatuP +62 361 848 2166
DAvA @ AYANAJalan Karang Mas
Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
DI MARE@ KARMA KANDARAJalan Villa KandaraBr. Wijaya KesumaUngasanP +62 361 848 2200
FINNS BEACH CLUB @SEMARA LUxURY vILLARESORTUngasanP +62 361 848 2111
JIMBARAN BEACH CLUBMuaya BeachJalan Bukit Permai
Banjar PesalakanP +62 361 749 3922
JU-MA-NA@ BANYAN TREE UNGASANJalan Melasti, Br. KelodUngasan, JimbaranP +62 361 300 7000
KARMA LOUNGE@ KARMA JIMBARANJalan Bukit PermaiP +62 361 708 800
KAYU MANIS@ NEW KUTA COJalan New KutaKawasan PecatResort, South KP +62 361 848 4
KISIK @ AYANAJalan Karang MSejahtera, JimbP +62 361 702 2
JIMBARAN GARDINTERCONTINETBALI RESORTJalan Uluwatu 4P +62 361 701 8
PEPENEROTEMPLE HILL STJalan Wanagiri,P +62 361 704 6
SINGLE FINUluwatu (belowPoint)P +62 878 620 3
TAMAN WANTILA@ FOUR SEASONP +62 361 701 0www.fourseaso
TAMARIND @ THTREE UNGASANJalan MelastiBr. Kelod, UngaP +62 361 300 7
TAPIS @ KAYU MJimbaranP +62 361 705 7
TOPENG RESTAU& BARJimbaran CorneJalan Raya UluwJimbaranP +62 361 703 3
An artful dining experience in the heart of Ubud
Raspberry Chocolate Mousse
LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com
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TANJUNGBENOABUMBU BALIJalan PratamaP +62 361 774 502
EIGHT DEGREES SOUTH @CONRADJalan Pratama 168P +62 361 778 788
www.conradhotels.comBALI LUNA @ ASTON BALIBEACH RESORT & SPAJalan Pratama 68 XP +62 361 773 577www.AstonBali.com
PAON BEACH CLUBJalan Pratama No 70P +62 361 776 555
RIN @ CONRADJalan Pratama 168P +62 361 778 788www.conradhotels.com
SAKALAJalan Pratama 88P +62 361 774 499
SPICE @ CONRADJalan Pratama 168P +62 361 778 788www.conradhotels.com
NUSA DUABONEKA@ THE ST. REGIS BALIRESORT
P +62 361 847 8111www.stregis.com
HONEY AND BREADPEPITO ExPRESSJalan By PassNusa DuaPh +62 361 776 316
LAGOONA@ AYODYA RESORT BALIJalan Pantai Mengiat PO.Box 46, 80363P +62 361 771 102
OCEAN TERRACE@ THE LAGUNAKawasan PariwisataP +62 361 771 327
OCTOPUS @ AYODYA RESORTJalan Pantai MengiatP +62 361 771 102www. ayodyaresort.com
PASAR SENGGOL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
PIASAN RESTAURANT &TETARING RESTAURANTKayumanis Nusa DuaPrivate Villas & SpaBTDC AreaP +62 361 770 777www.kayumanis.com
RAJAS @ NUSA DUA BEACHHOTEL & SPAP +62 361 771 210www.nusaduahotel.com
SALSA vERDE @ GRANDHYATT BALIP +62 361 772 038www.bali.grand.hyatt.com
TETARINGBTDC AREAP +62 361 770 777
THE TERRACE @ AMANUSANusa DuaP +62 361 772 333
THE SHORE @ NIKKO BALIRESORT AND SPAJalan Raya Nusa DuaSelatanP +62 361 773 377
vERANDA RESTAURANT@ THE WESTIN RESORTSP +62 361 771 906www.westin.com/bali
MISCELLANEOUS
AROMA MEAT PROCESSINGJalan By Pass Ngurah RaiNo. 555XPesanggrahan, DenpasarP +62 361 729 494
ARTS REPLICA FOODKompleks Ruko TubanPlaza 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 DEWATA WINEJalan By Pass Ngurah Rai564 SanurP +62 361 284 130
BALI FINE WINEJalan Kayu Aya
Seminyak SquareP +62 361 364 7376
BALI MOON LIqUERSwww.balimoonliquers.netP +62 361 461 945
BALI STARSSeminyak SquareJalan Kayu Aya, SeminyakP +62 361 960 4183
CASA GOURMETSeminyak SquareJalan Kayu Aya, 80361Unit E - 1P +62 361 738 026
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 PenyalinNo. 9 Ds. Samsam, Kec.Kerambitan, TabananP +62 81 3370 65688
gourmand deli @ St. regisBALI RESORTKawasan PariwisataNusa DuaP +62 361 847 8111
GOURMET GARAGEJalan BrantasKangin 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
ICELAND vODKAPT 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
SABABAYJalan Raya Puputan No.64AP +62 361 261 104www.sababayselections.com
SCENIAJalan Suwung BatanKendal 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
CLUBS & BARS
ASTON POOL BAR@ ASTON KUTA HOTEL& RESIDENCEJalan Wana Segara, KutaP +62 857 754 999
BAHIANAJalan Camplung Tanduk 4,SeminyakP +62 361 736 662
BOSHE vvIP LOUNGEJalan By Pas Ngurah RaiNo. 89X, Tuban, Kuta+62 361 848 4600
BREWERS BEER GARDENJalan Legian No. 157 KutaP +62 361 754 915
CENTERSTAGE@HARD ROCK HOTELJalan Pantai KutaP +62 361 761 869
DEEJAY CLUBJalan Kartika Plaza 8XP +62 361 758 880
DIvINE WONDERLANDJalan Kayu Aya, OberoiP +62 361 730 759
WOOBAR @ W RETREAT& SPA BALISEMINYAKJalan PetitengetP +62 361 473 106
EIKONJalan Legian 178, KutaP +62 361 750 701
GRACIE KELLYS @ BALIDYNASTY RESORTJalan Kartika Plaza, Tuban,KutaP +62 361 752 403
HARD ROCK CAFJalan Pantai KutaP +62 361 755 661
HUU BARJalan Oberoi PetitengetP +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
NAMMOS BEACH CLUB@KARMA KANDARAJalan Villa KandaraBanjar Wijaya KusumaUngasanP +62 361 848 2222
OCEANS 27@ DISCOvERYSHOPPING MALLJalan Kartika PlaP +62 361 765 02www.oceans27.
OzIGO BAR UBUDJalan SanggingaP +62 81 974 728
PICCADILLYJalan Danau Tam27P +62 81 289 138
RED CARPET- CHAMPAGNE BAJalan Kayu Aya 4SeminyakP +62 361 737 88www.redcarpetb
ROCK BAR@ AYANA RESORTJalan Karang MaSejahtera, JimbaP +62 361 702 22
ROUND BARJalan PenestanaSayan, UbudP +62 361 976 73
SECTOR BAR &RESTAURANTS@ BALI BEACH GOJalan Hangtuah P +62 361 287 73
SKY GARDENJalan Legian 61,P +62 361 755 42
SOS @ THE ANANTJalan AbimanyuSeminyakP +62 361 737 77
TEqUILA BARGrand Istana RamJalan Pantai KutP +62 361 752 20
THE LOBBY @ NUSBEACH HOTEL & SKawasan PariwisDua Lot 4P +62 361 771 21
THE OCEAN BAR@ THE LEGIANJalan Kayu Aya, P +62 361 730 62
vI AI PIJalan Legian 88KutaP +62 361 750 42
THE TREEJalan Pratama,Tanjung BenoaP +62 361 773 48
MEADS BEACH BAR AND GRILLJalan Pratama P +62 361 776 604
Asparagus with Smoked Salmon
The freshest Seafood in Tanjung Benoa
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Ngurah Rai International Airport International Arrival Qatar Airways Lounge
Kuta Seminyak Canggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Abah Coffee Aglio Olio AlDente Anantara ResoSeminyak Bali Anomali Coffee Aston Kuta Aston Grand Kuta Bale Bali Bali Bakery Bali Deli Bali Dynasty Bali Fine Wine Bali For You Ba
Mandira Beach Resort & Spa Bali Star BaliEpicure Bebek Tepi Sawah Betelnut Caf Beras Merah Bianco Bian Yue Biku Black Canyon
Bliss Wayan Hotel Blue Fin Brasserie Bubba Gump Cafe Canggu Cafe Degan Cafe Marzano Cafe Moka Seminyak Cafe Moka Canggu
Chez Gado Gado Coco Gourmet Cocoon Coffee Corner Cold Stone Dapur Sunda Deity of Miracle Desa Seni Deus Ex Machina Dijon Caf
Divine Wonderland Drum Whisky Echo Beach House Elite Havens Elysians Embun Live Cafe Enhay Cafe Evo Flapjaks Gabah Garuda
Indonesia @ Kuta Paradiso Gion Goodys Grand Istana Rama Green Ginger H20 @ Bali Dynasti Resort Happy Falafel Hard Rock Cafe Bali
Hard Rock Hotel Hard Rock Radio Bali Harris Resort Kuta Harris Riverview Hatten Wines Holiday Inn Resort Envy Huu Bar & Grill Ifiori
Indotopia Indowines Juice Ja Kayugaya Kebab Palace Khaima Restaurant Khrisna Group Kokonut Suites Suka Suka Kokoya The Pon
@ Discovery Kartika Plaza Hotel La Lucciola Little Green Lobr Bar & Grill Maccaroni Ma Joly Restaurant & Lounge Mama San Mannekepi
Jazz-Blues Bistro Mtis Minimart Batubelig Petitenget Minimart Double Six. Minimart Laksamana Oberoi Minimart Nakula Legian Minima
Padma Minimart Pantai Kuta Minimart Raya Seminyak Minimart Seminyak (in front of Warung Made) Nero Bali Oenpao Om Beach Loung
Restaurant Oma Thias Kitchen Padma Resort & Hotel Bali Pan Pacific Pantry Magic Passargad Persian Restaurant Patio @ Plataran Ba
Resort & Spa Patra Bali Resort & Villa Papas Cafe Papaya Fresh Gallery Pavone Pepito Tuban Piduh Potato Head Pullman Bali Legia
Nirwana Pulp Art Juiceteria Queens of India Queens Tandoor Ramada Bintang Bali Ramada Camakila Resort Ramayana Seaside Cottag Royal Beach Seminyak Sandpit Sari Organik Sarong Sea Circus Secret Garden SIP Seminyak Spizziko SoHo Stadium Sticky Finge
Sun Island Hotel Swich Take The 1O1 Legian. The Balcony The Beach Lounge The Champlung The Elysian The French Kitchen The
Haven Seminyak The Kayana The Legian Bali The Royal Beach The Samaya The Santan Restaurant .The Stones Salt. The Oberoi Bali Th
Patra Bali Resort & Villas The Vira Bali Hotel The Grill Corner Tjs Trattoria Ultimo Utopia ViAiPi Vivai Restaurant W Retreat and Spa Ba
Wahana Money Changer Warisan Warung Bonita Bali Warung Canggu Warung Jadul Warung Jerami Warung Made Kuta Warung Mad
Seminyak Warung Mina Warung Taulan Waterbom Yutz Zen Garden Zero Spirit Zula Vegetarian Paradise Zucchini Zushiya .
Nusa Dua Jimbaran Arts Replica Aston Bali Resort & Spa Alila Villa Uluwatu Ayana Resort & Spa Ayodya Resort Bali Balique BanyaTree Boshe Cafe Moka Cafe Uluwatu Indah Conrad Dimare @ Karma El Kabron Finns @ Semara Four Seasons Hotel Garuda Indones
@ Bali Collection Gending Kedis Grand Hyatt Bali Honey & Bread Intercontinental Bali Resort KO Karma Lounge Kayumanis Nusa Du
Piasan Kupu Kupu Jimbaran Suites Laguna Garden Le Grande Meads Beach Bar & Grill Melia Resort Nusa Dua Melia Tanjung Benoa
Minimart Pratama Tanjung Benoa New Kuta Condotel Nikko Bali Resort & Spa The Shore Novotel Coralia Benoa Novotel Nusa Dua Nus
Dua Beach Hotel Paon @ Taman Bhagawan Pepenero Pepito Jimbaran Ramada Resort Benoa The Tao Bali STP Bali Sakala St Regis BaliSingle Fin The Bay Bali The Laguna A Luxury Collection Resort & Spa The Westin Resort Topeng @ Jimbaran Corner Warung Keramik Yeyes
Denpasar Sanur Arena Art Cafe Warung Au Bon Marche Bali Dewata Wine Bali Moon Liqueurs Bonsai Cafe Batujimbar CharmingCinnamon Flapjaks Fivelement Fortune Cookie Garuda Indonesia @ Jalan Sugianyar No.5 Garuda Indonesia @ Sanur Beach Hotel Gran
Hyatt Sanur Griya Santrian/The Village Jempiring @ Aston Denpasar Kopi Bali House La Taverna Lotus Restaurant Manik Organic Massim
Mercure Sanur Mezannine Restaurant & Bar SPB Denpasar Sababay Sanur Beach Hotel Basilico Scenia Sector Smorgas Starbuck
Storm Beer Street Cafe Sudamala Three Monkeys Sanur
Ubud Alchemy Amandari Bali Bird Park Bali Safari & Marine Park Bebek Tepi Sawah Betelnut Ubud Bridges Bali Bunute Caf de Artist Cafe Moka Coffee & ... Furama Exclusive Villa & Spa Mozaic Gelato Secrets Kou Cuisine Kupu Kupu Barong Little K Minimart Campuha
Petulu @ Kamandalu Pita Maha Puri Ahimsa Fivelements Round Bar Sawah Indah The Dining Corner @ Kayumanis Ubud Villa and Spa Th
Samaya Ubud Three Monkeys Tut Mak Uma Alas @ Suly Resort Uma Ubud XL Lounge Warung Bernadette Warung Enak .
Jakarta Acacia Hotel Akmani Alila Aryaduta Suite Hotel Semanggi Aston Cengkareng City Hotel Aston International Hotel AstoMarina Aston Rasuna Residence Atlet Century Park Ciputra Hotel Dharmawangsa Hotel Four Seasons Hotel Grand Flora Hotel Gran
Kemang-restyle International Grand Mahakam Hotel Grand Sahid Jaya Grand Tropic Suites Hotel JW Marriot Hotel Harris Hotel Conventio
Kelapa Gading Hotel Aryaduta Lippo Village Hotel Borobudur Hotel Indonesia Kempinski Hotel Mulia Senayan Ibis Network Indonesia
InterContinental Jakarta Midplaza Kristal Mandarin Oriental Jakarta Menara Peninsula Mercure Convention Centre Ancol Millenium Sirih
Novus Hotels & Resort Park Lane Prime Plaza Hotels & Resort Ritz Carlton Shangri-La Hotel Sparks Hotel Starbucks Sultan Hotel Swiss
Bel Hotel International Unilever
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