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APRIL 2013 EDITION 45 ISSN 20
Japanese Ser
GOldlOt
A Classic B
CelebratinGolden We
the Islands Freshest seaF
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ARRYING BALIS FRESHEST INGREDIENTS WITH ORIGINAL
ECIPES TO CREATE SELECTION OF PIZZAS,
ASTAS AND OTHER ITALIAN INSPIRED DISHES
KKO BALI RESORT AND SPA - LOWER LOBBY
PENS DAILY FROM 07.00 PM TO 11.00 PM
OR FURTHER INFORMATION AND RESERVATIONS
EASE CALL +62 361 773 377 OR EMAIL US AT [email protected]
fall in love with pizza
all over again...
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April
The Latest12-15
Local Cuisine16 Kayun
Heart of Bali
The Essentials20 Watermelon
Spa Food22 Balinese Boreh
Must Try28 Ginger Moon
Asian Innovation
The Newest32 Garoupa
New Age Chinese Dinin
Spotlight36 Golden Lotus
A Classic Beauty
The Main Aair40 KO
Japanese Serenity
Decadent Dessert46 Gaya Gelato
Italian Passion
Musings
46
24 Catch of The DayThe Islands Freshest Seafoo
Or CoverLocation: KO - Japanese Restaurant
Photo: Heri Obrink
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The Specialists50 Chef Sia Kee Hun,
Chef Miyake Takahiro
The Insider52 Kiyofumi Okamoto
Manager & Chef Take
Japanese Restaurant
Lets Cook
54 Balinese Curry
Soul Food56 Butter
Home-Style Baking
Lets Sip62 Drop
Street Smart Coffee
Regulars
66 Food Talk
67 Map & Directory
76 Pick Up Point
56
62
2850
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E-mail Us Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or
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 c
Hello and welcome to Lets eat! magazine,
your culinary guideline to the island of Bali.
Golden Week will be celebrated in Asia
in the rst week of May, and in honour of themany Japanese visitors who holiday in Bali
during this time, our theme for this issue is
fresh seafood.
The great Balinese shing tradition has
withstood the test of time and early each
morning thousands of shing boats head out
into the darkness, returning at dawn with sh,
lobster, crab and octopus that will turn up on
menus across the island. Read this months
Musings section (p 24) to learn more about the
islands freshest catch. Our cover story takes
place at KO (p 40) which provides authentic
Japanese cuisine in sumptuous surrounds.
Still on the Asian trail we dine on delicious
Chinese food at Golden Lotus (p 36) and
enjoy fabulous seafood at Garoupa Seafood &
Dine (p 32.) Our search for traditional Balines
food takes us to Mas, on the outskirts of Ubud
where we enjoy an enchanted lunch at Kayu(p 16) where food is beautifully prepared a
a ritualistic offering, while our excerpt, Let
eat! Culture considers the role of fresh fru
on the island - which has cultural, culinary an
religious signicance.
As always
Bon Apetit
Hendra Oktaviano
Editor-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 tand 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 trademato Lets Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial ofce. Lets Eat! is not responsible for the return of unsolicited mate 2013 Lets Eat! ISSN 2085-5907
Senior AdvisorA.A. Ngr. Mahendra
Editor-in-Chief Managing Director
Hendra Oktaviano Patricia
TA Bid Business Development
Alison Elizabeth BoneWriters
Menur Astuti
Eve Tedja
Kartika Dewi Suardana
Creative Director Zulvrisa Andiani
Graphic Designer Tri Angendari
Marcomm Director Ayu Sawitri Hapsari
Director of Photography Heri Obrink
Account Director Agus Setiawan ([email protected])
Account Executive
Margy Margaretha Leander ([email protected])
Nunung Parminingsih ([email protected])
Sheron Ruth Claudia [[email protected]]
Multimedia Tommy S Heriadi
HRD I. B. Kusuma Wijaya
Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika
Cultural Advisor Kadek Wahyudita Penggak
Photographer Contributor Gusi Made Gede
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.com I www.visi-media.com
Alison is a travel writer and selfconfessed food-lover. She hasspent many years traveling theglobe, immersing herself inforeign cultures and samplinglocal cuisine, applying her mottoEverything should be tried atleast once. Her heart has nowbeen captured by Bali where she
is happily indulging her favouritethings; writing, traveling anddiscovering new restaurants
Menur describes herself as apart-time food lover and a full-time food friend. She enjoyedher exposure to many differentrestaurants during her yearteaching Indonesian Languageand Culture in Washington DC.Now back in Indonesia she hasdiscovered that her pleasure in
trying new food has deepenedand she hopes to one day openher own restaurant.
Eve is the newest memberto join the Lets Eat teamand says her familys mottohas always been live toeat, rather than eat tolive. Aside from eatingshe also loves to write,travel, design and cook(although, admittedly that
also involves eating.)
Dewi admits to fallinglove with writing andphotography. Herwandering feet have her travelling allaround the archipelagbefore nally settlingBali where she set to capturing the
authenticity of the islawords and images.
your culinary guide
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Made from Balis grape variety, Alphonse Lavalle, and
cultivated thoroughly in controlled practices, Sababay
Winery is proud to introduce two premium wines from its
vineyard. Pink Blossom, a ros wine with cerise tones and
a hint of berry fruits, lychee and guava aroma, making it
perfect as an aperitif. For red wine lovers, there is also
Black Velvet, a dark ruby red with a hint of plum, roasted
oak and nutmeg, which pairs well with Asian cuisine.
Heading all three kitchens at The Royal Beach Seminyak
is no easy feat. Yet, newly appointed Chef Willy Setiawan
is effortlessly managing Indonesian-style Husk Restaurant;
Mediterranean inspired The Capris, as well as the resorts
newly opened teppanyaki restaurant. Indonesian by origin
but nomadic by profession, Setiawan has been cooking
his way from Batam to England, specialising in Indonesian,
Chinese and Japanese cuisine.
Sababay WineryIwww.sababaywinery.com
The Royal Beach SeminyakIJl. Camplung TandukI P +62 361 730 730
thelatest
If the enticing line up of shops at Beachwalk, Balis
beloved new mall is not enough to draw you in, the al
fresco tapas gastrobar on its second oor might change
your mind. Led by Spanish Chef Victor Omar Taborda,
Tapeo Gastro Bar offers an assortment of carefullyprepared tapas as well as authentic Spanish cuisine such
as paella. Panoramic sunset views over Kuta are best
enjoyed while sipping Sangria.
Tapeo Gastro Bar, 2nd Floor C, BeachwalkI Jl. Pantai KutaP +62 361 846 5645
Sangria set
a new Latitude
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Aside from the gorgeous suites at U Paasha Hotel
Seminyak, guests are also spoiled by F&B outlets such
as Alcove for all day dining, and Alibi, a funky New
York style bar. Located right in the pulsating beat of
Seminyaks heart, the hotel is designed in an uncluttered
and relaxing style. Book a room for a very special rate
of USD 140++ per night in one of the 94 suites or 4
penthouses from May 1 - June 30, 2013.
All the way from Napa Valley, the Beringer collection
of classic wines are now available in Bali. Beringer
Vineyard, established in 1876 by Frederick and
Jacob Beringer, is now in its third century of crafting
Napa classic wines, such as Cabernet Sauvignon and
Chardonnay. Being the oldest continuously operating
winery in Napa Valley, Beringer wines set an exemplary
standard of quality, consistency and balance that will
make your drinking experience unforgettable.
Nusa Dua Beach Hotel & Spa is proud to announce its
bountiful choice of function rooms. The resort has seven
function rooms, one large outdoor amphitheatre and ve
different themed nights, ready to be set up by the talente
resort management team to cater to all sizes and requestCatering specialists, as well as a range of audio-visual
equipment and an efcient business centre are also in
place to support conferences and events.
U Paasha SeminyakI Jl. Laksmana 77 I P +62 361 822 8888
Treasury Wine EstatesIwww.tweglobal.com
Nusa Dua Beach Hotel & SpaIKawasan Pariwisata Nusa Dua LotP +62 361 771 210
LOCATION, LOCATIONLOCATiOn
Napas Classic
The Bountiul na Da Spa
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Conrad Bali is proud to announce David Laval as the Director
of Food & Beverage. The globe-trotting gastronaut was in
charge at Conrad Maldives before landing in Bali. His magic
can already be seen in the revamped Eight Degrees South
menu, now suffused with locally sourced produce and a special
Balinese touch. Lavals breadth of experience, learned throughwork and travel in esteemed establishments such as Relais &
Chateaux Le Lemuria of Seychelles, and the Mayfair London,
will undoubtedly lead Conrad Bali to a whole new culinary level.
Recently opened Anantara, Bali Uluwatu, sure knows how t
make a splash. Newly appointed Executive Chef, Kai Kaud
and his team have been busy creating a menu of French,
Asian and Mediterranean inspired cuisine. A German nativ
Kauder has belted 18 years cooking experience in Asias b
establishments such as Anantara, HuaHin, winning fame fo
the resort named Thailands Best Restaurant by Tatler for th
years running. Kauder will present Anantaras signature Th
dishes infused with Indonesian inuence. Denitely
something to look forward to!
Conrad BaliIJl. Pratama 168 Tanjung Benoa I P +62 361 778 788
Anantara Bali UluwatuIJl. Pemutih Labuan Sait UluwatuP +62 361 895 7555
Te Golen toc
Uluwatus nw Cf
thelatest
The legendary Bali Hyatt Sanur is proud to introduce
a revamped menu in their Cupak Bistro. The bistro is
serving a range of Indonesias popular dishes from Bali and
Manado which are renowned for being rich in herbs and
spice. Local desserts such as Es Cendol and Bubur Injin are
also offered. If thats not enough to satisfy your appetite,
there are other delectable alternatives to try at the classic
Chinese restaurant, Telaga Naga, or perhaps the Seafood
BBQ by the pool at Omang- Omang Grill.
Hyatt SanurIJl. Danau Tamblingan 89I P +62 361 281 234
Get Geey inSanur
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For a mere 149K, you too can be part of the SunsetGatherings at Sheraton Bali Kuta Resort. There are two
options: the swanky Social Hour at the Lounge with a
collection of wines from Starwoods Wines of the World
that goes well with gourmet canaps and distinctive
artisanal cheeses; or go up to the Rooftop Hour at Bene
with sangria and wood-red pizzas as your companions.
Either way, you will sure to be served with a breath
taking Kuta sunset.
Sheraton Bali Kuta ResortIJl. Pantai KutaIP +62 361 846 5555
The Sunao s
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localcuisine
Nasi Saraswati
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Heart o BKAYUN
Unless you are lucky enough to be
invited to a ceremonial meal in a
village, nding a traditional Balinese
dining experience can be surprisingly
difcult. A visit to the Kayun Restaurant
and Lounge in Mas gives a rare insight
into the relationship between food
and the divine. The setting is utterly
enchanting, thatched berugas and
a main dining pavilion set amidst a
natural garden. Many of the products
used at Kayun are homemade, from the
brem (rice wine) to coconut oil to soy
sauce, and you can watch women at
work in the traditional open air kitchen
fuelled by a log re.
Our welcome drink is a rather potent
Brem Mojito and we follow with
some traditional jamus, including a
Loloh Kayun Turmeric, a dark orange
concoction made with turmeric, ginger
and lemon, and a grassy green Loloh
Kayun Saraswatisweetened with
natural honey from Singaraja.
Translating into something akin to heart
touching lie, the ounding philosophy
o Kayun is that Anything created with
a heart will bring happiness, inner peace
and positive energy.
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Kayun Restaurant & LoungeI Jl. Raya Mas 47, Ubud IP +62 361 218 0708 50IOpen 9am - 10 pm
localcuisine
Food is beautifully presented, the Nasi Saraswaticomes
on a lotus leaf, topped with eight symbolic dishes woven
from banana leaf. Each is an offering and pays tribute to
the ocean, the river, trees, earth and sky, with turmeric
rice, dry salty sh, river shrimp, grated coconut, crunchy
soya beans, sambal and spicy chicken. The Lotus Rice is
decoratively wrapped in a lotus leaf tied in a bundle. Its
a little like opening a birthday present to reveal rice that
is slightly sweet and just a little spicy rice with pumpkin,
carrot and tossed in coconut oil. The Vegetable Bamboo
comes packed into a bamboo stem, blending the earthy
goodness of cassava leaf with tofu and tempe and
Balinese spice. While the Yuyu Crab is a fresh river crab
soup beautifully served in a coconut. Other traditional
dishes include Crispy Duck, Soto Ayam and Bubur
Rempah herb porridge made with red rice, star anise,
sweet corn, cinnamon and chicken stock, and a Natural
Daluman Pudding that takes its green colour from the
daluman leaf.
Mas is famed across Indonesia for its wood carving.
As legend has it, in the 16th century, a monk named
Danghyang Nirata placed a wooden twig in the ground,which miraculously became a living tree lled with
golden owers. He took this as a sign that the people
should put down their roots in this place, and call it
Mas, meaning gold; and declared that the people who
settled here would create their life from wood. As well
as a restaurant, Kayun creates stunning works of art and
sculptures lovingly carved from single tree trunks, so
make sure to take a peek in the Bidadari Gallery at the
entrance to the restaurant. Alison
Loloh Kayun Saraswati Vegetable BambooYuyu Crab
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FLES
WATERMELON
SEEDS
RINDS
Watemelons come in many sapes an sizes; te newest sape is a squae watemelon. TeJapanese ceate tem to save space; te watemelons ae o exact imensions o Japanese
eigeatos, allowing a ull-gown watemelon to ft pecisely. All pats o watemelon ae eible.
The tastiest part of watermel
is dense with vitamins, minerand dietary bre. It is also dee
hydrating with a refreshing tas
Watermelon seeds
are high in protein
and dietary bre
and are a good
source of vitamin
B, as well as being
rich in minerals.
1-inch cube of watermelon rind contains 1.8
calories of carbohydrate, as well as vitamin
C and vitamin B6 , which makes it good for
your skin, immune system, and your nerve
system. It also tastes great when pickled!
In China and Japan watermelon is a popular gift to bring a host, while in Israel and Egypt, the sweet taste of
watermelon is often paired with the salty taste of feta cheese.
In Asian and Middle Eastern countries, watermelon seeds are collected, dried and roasted for eating, and can
be added to soups, tea, or used for oil.
The word watermelon rst appeared in the English dictionary in 1615.
dO YOu KnOW?
theessential
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The islands of Indonesia are famed for exotic spices that give rich avours and aromas to many traditional dishes. Mo
spices also have medicinal properties and can be infused in teas, blended into jamus (healing tonics,) or applied to th
skin to cure a variety of ills or to aid relaxation.
One of my rst spa discoveries when moved to Bali was boreh a traditional spicy detox treatment popular in the
mountains of Bali, where nights can be chilly. The deep penetrating heat of local spices is also favoured by shermen
and farmers, as it increases blood circulation and relieves aching joints. Whenever I feel the onset of a cold or u, or
feel achy from too much exercise, I head to my local spa for this treatment which warms me up from the inside and
leaves me feeling restored and revitalized. Boreh is also easy to make at home with ingredients from your spice rack.
hom sp
Ingredients
2 teaspoons each of nely ground clove, ginger, sandalwood powder.1 teaspoon each of cinnamon, coriander, turmeric, powder.
2 teaspoons of rice powder or our.
1 teaspoon spiced oil or rose water.
3 carrots nely grated.
Mix all the spices together and blend with the oil into a thick paste. Gently apply to your body (wrap yourself in plast
or banana leaves if available, or sit in the sun for a few minutes.) Once the paste has dried rub the skin so that the
mixture akes away. Softly rub the grated carrot onto the skin to replenish moisture, then shower or take a warm bath
spg @ n d Bc ho sp
The spicy detox ritual starts with an invigorating sea salt and peppermint foot scrub, followed by a nurturing massagewith warm herbal compresses of fresh betel leaf, citrus oil, and fresh lemon grass. Next, a mask of fresh crushed ginge
nutmeg and clove is applied before being wrapped, cocoon-like as the spices warm the body, detoxify the skin and
melt away tension. The wrap also acts as an exfoliator, removing dead cells to reveal silky soft luminous skin. The
treatment nishes with a cooling application of fresh cucumber to seal in moisture. www.nusaduahotel.com/spa/
Alison
spaood
BALINESE BOreh
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musings
CatchDay
The Islands Freshest Seafood
In the days before Bali became world famous as
holiday destination, the villages strung along its
coast were inhabited by shermen who sailed
their colourful jukung (wood shing boats) into
the open sea to harvest the oceans riches. While
much has changed on the island, and many have
turned to the more lucrative tourism industry for
income, the great shing tradition lives on, and
visitors to Bali can indulge in a huge variety of
fresh-of-the boat seafood.
Jimbaran, with its tranquil protected waters is
still a centre for shing, and in the early hours
of the morning the beach springs to life as
shermen launch their jukung and head out in
the darkness, returning at dawn to off load their
catch. Some is sold right off the boat, or ends
up on display in the sprawling sh market. The
Pasar Kedonganan, (sh market) is the rst point
of call for many chefs, restaurant owners and
locals looking for the freshest catch of the day.
Te geat Japanese taition o susi an sasimi is well onoue in
Bali, wit only te esest o aw fs an seaoo seve on te susi
plattes tat eligt ines in Japanese estauants acoss te islan.
Lets eat! exploes te geat Balinese seaoo taition tat bings te
catc o te ay iect to te ining table.
ofte
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The smell of sh assails you long
before entering the covered
market, where everything from
lobster, to snapper, prawns
calamari and sh such as red
snapper, ikan layur and kerapu
rarities in countries such as Japan
are offered in abundance. By
lunch time it will be appearing on
menus and in kitchens across the
island. You will nd it delicately
arranged on sashimi platters,
or wrapped into sushi rolls, or
sliced and diced and tossed in
theatrical Tepanyaki displays. Japanese cuisine
aside, many restaurants in Bali specialise in
fresh seafood, from the impressive nightlybuffets in the resorts of Nusa Dua, to local
restaurants preparing Indonesian-style
seafood, like pepes ikan (sh cooked in
banana leaves), or Balis famous sate lilit
grilled on lemongrass skewers.
The famous nightly barbecue in Jimbaran is
also a huge lure for seafood lovers. As the sun
starts its slow descent towards the horizon,
tables appear on the golden sands and
restaurants display their catch, which will be
grilled on the spot. If you arrive a little early
take a stroll along the seafront, where, aside
from the giant covered sh market you will see
vendors selling young coconuts and durian,
musings
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and grilled corn on the cob. Make sure to check
out the colourful jukung lined up along the beach.
Like everything in Bali they are rich in symbolism
and built according to religious guidelines. For
wood, the indigenous camplung tee is favoured,
but can only be cut down on an auspicious day as
determined by the Balinese calendar. Traditionally
all members of the local shing community join
in to build a new jukung. Once complete, a set of
rituals and blessing ceremonies need to followed
before it is judged seaworthy. Fruit, owers and
rice are offered to the gods, and the bow is
adorned with an image of the Gajah Mina the
mythical elephant sh with giant bulging eyesbelieved to ward off evil, and whose night vision
will steer the boat through the roughest waters.
Alison
let
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musttry ger Moo
Asian Innovation
Gado-Gado
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lets
It would be tempting to describe the
menu as Asian fusion, but the term
Asian innovation seems more apt.This
is about as original as it gets, claims
Executive Chef, Dean Keddell. With a
history of restaurant openings, Keddell
is highly imaginative, and his inuence
extends beyond the kitchen and into therestaurant design itself so that every-
thing ows seamlessly into a relaxed and
pleasurable dining experience. Potted
palms and a large central skylight are
reminiscent of a conservatory, while
chunky recycled wooden tables
and upholstered banquette
seating grant a warm and casual
vibe to the two oored building
Sunlight bounces off the shiny
red swivel chairs placed along a
central bar counter a fabulousdesign feature while the subtle
glow of red lighting behind the
bar crafts a sensual allure.
Traditional avours of Asia are
mixed up a little and given a
contemporary presentation in a
menu that has sharing in mind.
We do crazy things with Babi
Guling, (Balinese style suckling
pig,) says Keddell. It turns up
as spicy pork sausage on Pizza
lah thin crispy pizza, and as a
Mini Hotdog where it is wrapped
taco-like in delicious uffy steam
buns and topped with spicy lawa
and sambal.
Jaffa
Ginger Queen
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Ginger MoonI Jl. Oberoi/Laksmana No. 7 IP +62 361 734 533 100 IOpen 12pm - 11pm I Seminyak Map C-3
The Soft Shell Crab has a delicious crunchy coating
concealing tender esh and is served on a sublime salad
blending sweet and savoury avours of watermelon,
pomelo, beng kwon and cucumber with just a hint of chiliand lime. Golden Perkedelare oval shaped fritters packed
with juicy corn and topped with avocado, sweet chilli and
sour cream, while Pork and Prawn Dumplingssit on a bed
of creamy Balinese curry, sprinkled with shredded red
pepper and fresh leaves of coriander, mint and kemangi.
Gado Gado also gets a make over with tofu, tempe and
carrots wrapped spring roll-style in cabbage leaves with
a sweet and fragrant peanut sauce. As with all the oils,
sambals and sauces at Ginger Moon, the Gado Gado
sauce is made from scratch. This attention to detail and
commitment to quality is reected in every aspect of
the restaurant, from attentive smiley staff in smart olive
green aprons, to customised retro art work, easy listening
soundtrack, and cocktails designed to, Put a little bit o
Bali in each glass. Take the Ginger Queen for instance
which is the colour of a aming sunset, and blends frescitrus avours with the depth of bourbon. Or the Ginge
Moon Cosmos where tequila and grape juice play of
each other beautifully in a sunny yellow cocktail.
The Jaffa is a tting nale to our lunch, a rich and
invigorating dessert with Australian inuences. Dar
chocolate ganache is layered with hazelnut crumble and
orange jelly and served with mandarin and ginger sorbe
and orange segments.
Keddells secret? I just cook what I like to eat, whereas
lot of chefs cooks what they think people want. Luckilfor his patrons, he is a man of great taste. Alison
musttry
Pizza Lah Prawn Dumpli
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thenewest
Garoupa
The restaurant Garoupa is
located on Jalan Raya Kuta, with
spacious parking making it an
idyllic place to settle in for lunch
or dinner. Garoupa, as the name
suggests is a seafood specialist,
offering an eclectic menu of
Chinese food with an elegant
presentation. Apart from sh,
the restaurant also offers crab,squid, prawn and lobster, as wel
as beef, pork, pigeon, chicken
and vegetables from a range of
soups, barbeque, and other wel
prepared Chinese specialities.
NEW AGE CHINESE DINING
Sour & Spicy Fried Grouper
Mix Juice
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Seafood Pumpkin Soup
Barbeque Duck
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The Garoupa Seafood & DineI Jl. Raya Kuta 21 ABC Br. Abian Base IP +62 361 764 925 190 IOpen 10.30am -10.30pm I Kuta Map
Each dish that comes out of the kitchen
under the supervision of Chef Sarpon is
delicious, Heart is the key ingredient for
the dishes here at Garoupa, everything else
will follow, he reveals. Take for example
the Seafood Strawberry Spring Rollwhich
is no ordinary spring roll, instead the lling
is made with garoupa, a mix of seafood,
and fresh strawberries. Next, a large carved
pumpkin bowl is placed in the middle of our
table, its the Seafood Pumpkin Soup, a hot
and appetising treat made with grouper,
crab, and pumpkin, which the waitress pours
into our small bowls.Garoupa is a fully air-conditioned indoor
restaurant with smoking and non-smoking
areas to cater to all Chinese food lovers with
a smart presentation and a touch of Hong
Kong lavish style. The minimalist interior
design coordinates nude, cream and earthy
soft colors, with mirror panels creating a
spacious ambience. The Sour and Spicy
Fried Grouper a la Thailand, is a crispy fried
grouper llet prepared with a Thai style
sauce. The Barbeque Duckis also not- to-
miss, with crispy skin outside and tender
duck meat inside, with tasty plum sauce and
hoisin sauce as accompaniments. Vegetable
dishes include crispy Two-Flavoured Kailan,
sauted kalian and fried kalian leaves, and
crunchy Salt and Chili Baby Beans.
Desserts are candy to the eye, with a
colourful presentation made of the freshest
fruits available such as Orange Juice and
Mix Juice. Three things you can expect fromGaroupa are fresh food, good taste and
consistent quality. Menur
Seafood Strawberry Spring Roll
Salt & Chilli Baby Beans
Two Flavoured Kailan
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Pan Fried PrawnSzechuan Style
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It is quite remarkable to nd out
that this place has been serving
delicious Chinese cuisine since 1990.
Sipping our dark oolong tea and
waiting for our order to be cooked,
our eyes drift toward the richly
decorated room. The beautifully
carved wooden panel is a majestic
sight to behold and transforms therestaurant into something straight
out of classic Shanghai, while thick
green carpeting mutes the noise. Far
from the typical Chinese restaurants
with their bright lights, large tables
with lazy susans and plastic table
cloths; Golden Lotus provides us
with an intimate and serene dining
experience.
Well, that will change if you come
here on Sunday for our popular
Sunday Dim sum all you can eat
special, explains F&B Manager,
I Nyoman Suasta. However, you
can also book one of our private
areas, he adds, pointing to the four
rooms, separated from the rest by
GoldenLotus
handsome tall wooden doors.
Our rst course arrives, one of the
most popular dishes on the menu,
Diced Beef Saigon with garlic,
spring onion and black pepper.We dont use MSG in our kitchen,
so everything is healthy and fresh,
says Nyoman. Immediately, we
can see why this dish is popular.
The beef is marinated perfectly
and so tender that it is gone in no
time. Next up is Pan Fried Prawns
Szechuan Style, a sweet and sour
creation that hits all the right note
after the previous taste of beef.
Between ghting over diced beefand juicy prawns, we are waging
a war with our chopsticks against
a bowl ofChicken Fried Rice. It
is lightly spiced and yet tasteful
enough to stand alone.
A Classic Beauty
Chilled Almond Bean Curdwith Fruit Cockta
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Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta IP +62 361 752 403 200Open Tuesday to Sunday 11.30am 2.30pm & dinner 6pm 10pm I Kuta Map D-3
An oolong sip pause later, desserts are lavishly
presented. The Golden Lotus Chilled Mango
Pudding is the perfect ending to the feast; not too
sweet, light and chilled to perfection. My partner
has opted for the Chilled Almond Bean Curd
with Fruit Cocktail, a fruity and sweet concoction
with a hint of almond aroma. We end the lunch
feast, feeling extremely decadent, leaning on our
slender and elegant Chinese chairs sighing with
pleasure. Eve
Beef Saigon
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With its zen gardens, kimono-clad
staf and dark, sumptuous allure,
Ko provides the ultimate Japaneseexperience in Bali.
KOjapanese serenity
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KO Special Tepanyaki
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Discreetly tucked behind hedged bamboo, Ko is housed
in a stunning structure that combines Balinese design with
Japanese aesthetics. Long covered walk ways are fringed by
ornamental gardens lled with cascading ponds, pebbled
path ways and bonsai trees. Two distinct areas cater to
different dining styles, but I would suggest combiningboth into a long enchanted evening. Start in the softly
lit sushi lounge, where the entrance is agged by water
features and the bar is clad in golden hued marble. Seating
options include dining tables, or comfortable arm chairs,
while the menu offers a good choice of sushi and sashimi.
Chefs in smart black uniforms with tall red hats cut striking
gures, and busy themselves slicing, rolling and artfully
arranging our platters. California Rollsare lled with crab
and avocado and wrapped in crunchy orange tobiko, while
the Sushi Dinnercomes with an assortment of prawn,
salmon, yellowtail, unagi, salmon cake and tuna sushi rolls.
An excellent selection of sake and shochu is on offer, but I
am drawn to the Japanese Mule, an innovative concoction
blending the earthy, nutty taste of Shochu, with ginger and
bitters into what may be the perfect aperitif.
themainafair
KO Special Teppanyaki
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KO @ Intercontinental Bali Resort I Jl. Uluwatu 45, Jimbaran IP +62 361 701 888 50 Tepanyaki / 50 Sushi LoungeOpen 6.30pm-11pm I Jimbaran Map B-4
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themainafair
For our next course, we follow the candlelit passageway
to an ornate door that slides back to reveal a pebbled
pathway leading to a Buddha statue. On either side,
generous black stone tepanyaki counters await. The
theatrics of tepanyaki always add a fun dimension to
the dining experience and things quickly heat up as
Chef Gede sends a dramatic ame across the grill.
Having cooked on the tepan for twenty years, Gede is
quite the maestro and treats us to a dazzling display of
juggling, slicing, dicing and ipping. We have chosen
the Ko Special, with multiple courses including salmon
sashimi, tepanyaki vegetables sprinkled with sesame,
prawns, tuna, miso soup and garlic rice. A good mix of
condiments includes ginger sauce, and a spicy Japanese
mayonnaise. Everything is excellent, with highlights
being the barramundi tossed in a butter, soya, white
wine sauce, and the juicy fat tenderloin cooked in soya,
red and white wine. Desserts ofPeach Flambe with
green tea ice cream, and Banana Tepanyakidrizzled in
a rich caramel sauce leave us well satiated. I have never
been to Japan, but if the dining experience at Ko is
anything to go by, then I denitely want to go. Alison
Chef GedeCalifornia Rolls Peach Flambe
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decadentdessert
Gaya GelatoITALIAN PassIOn
Step inside Gaya Gelato to nd an elegant and
immaculate space, fragrant with the delicious aroma
of tropical fruit, chocolate and freshly baked biscuits.100% natural ingredients are hand selected the
freshest fruit in season, premium roasted coffee,
pistachios imported from Syria then combined with
strict processes, time-tested recipes and of course
a good healthy dose of Italian passion to create
some of the islands nest gelato. Articial avours,
preservatives and colour are strictly prohibited,
allowing the taste of nature to shine through.
Gaya Gelato honours the originaltradition o Italian Gelato in Bali
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Cocoa Dusted Meringues,Cereal Cocoa BiscuitsFragola, Lemongrass, Bacio
Passion Fruit, PistachioGinger Stracciatella
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Fruit sorbetto is made with the pulp of fresh
fruit, sugar and water nothing else yet the
taste of the fragrant Fragola (strawberry) is so
smooth and creamy you would swear there
must be dairy lurking in there somewhere. The
same can be said of the exotic Lemongrass
and the rich Passion fruit. Of course when it
comes to the rich, velvety gelato, milk and
cream are well loved allies. Stracciatella is
always my rst choice when it comes to Italian
gelato, and the addition of ginger in the
Gaya Ginger Stracciatella is divinely inspired.
Freshly churned ordilatte gelato is infused
with ginger, then mixed with generous chunks
of dark chocolate to create the most
sublime avour. While the Bacio, (chocolate
hazelnut) easily equals anything you would
nd in Italy.
There is also an alluring array ofbiscotti
to choose from, including Cocoa Dusted
Meringues, crunchy biscotti packed with
almonds, and Cereal Chocolate Biscuits,
best enjoyed with a coffee or tea in the
courtyard overlooking the hanging garden.
Set in tropical Sayan, on the outskirts
of Ubud, Gaya Gelato is part of Italian-
founded, Gaya Fusion, a contemporary art
space which includes an open air restaurant
with lofty views over the rice elds, and a
non prot gallery with regular art exhibitions
and an emphasis on cultural programming.
Luxurious villas at the back combine the
best of Italian/Balinese aesthetics and were
originally built to accommodate visitingartists. Whether staying in a villa, dining
in the restaurant or dropping by for a
gelato, the Gaya Fusion experience is an
inspirational one. Alison
Gaya Gelato I Jl. Raya Sayan, Ubud, Bali IP +62 361 979 252 10 IOpen 8am-11pm
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Born and bred in Malaysia, Chef Sia Kee Hun grew up
surrounded by all sorts of herbs and spices. Ive never
been a good student, academic life just doesnt suit me
and so I decided to work as soon as I could - in a way
I found my passion for cooking by accident, says Hun,before disappearing into the kitchen. He returns with a
serving of tantalising Nonya Asam Curry Lamb Shank,
an example of Strait Chinese cuisine which is typically
rich in spices and strong in avour. I went to work in
Kingwood Hotel for two years and there I realised I need
to learn more if I want to be serious about being a chef.
Hun went on to study in Ming Dao University, Taiwan
and immediately joined Starwood Hotel in Kuching after
graduation. His love of travel and food brought him to his
next destination, The Laguna Resort & Spa in December
2012. I want to introduce my specialty, Peranakan (StraitChinese cuisine) to Bali, my food will bring you pleasure
and happiness, he says.
We nd Chef Miyake Takahiro behind the sush
carefully slicing a chunk of Balinese tuna sh.
experimenting with Japanese food which is why I a
work outside Japan and constantly challenge m
with new techniques and cuisine, says Takahiro, carving a round ice dome for his special sashimi p
That trait has stayed with him since he was a kid in O
watching his father slicing a freshly caught sh. It w
surprise for the family when he decided to join a co
course and started his career as a cook helper at
Osaka in 1982. Ive been cooking with Nikko f
years now. They sent me to Paris, Taiwan, even M
to work and teach other chefs, he explains. In Bali
2012, he focuses on giving the best Japanese exper
to his guests through his superb knife skills and e
knowledge. Ive managed to create a slightly difftaste for sushi and teppanyaki to suit the weather in
he tells us.
Cf si K h Cf Miyk tkio
Arwana Restaurant
The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali
Kawasan Pariwisata Nusa Dua
P +62 361 771 327
Benkay Japanese Rest
Nikko Bali Resort a
Jl. Raya Nusa Dua S
P +62 361 7
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ChECk OUT
tei vieos, visit
www.mg.com/io
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Q:What or favorte ce?CHEF HUN: I like spicy food like Thai, Nonya or
Szechuan food. Bring them on!
CHEF MIYAKE: I enjoy Italian food and European
desserts.
Q:What do o all coo at home?CHEF HUN: Noodles.Any kind of noodles, even a
revamped instant noodle!
CHEF MIYAKE: Japanese food such as sushi, sashimi,
tempura. My wifeis usually the one who makes home
style food.
Q:What d of mc do o le to hear wheo are coo?
CHEF HUN: I enjoy listening to classical music.
CHEF MIYAKE: Im into classic rock such as LedZeppelin.
Q:What or ext career oal?CHEF HUN: After Bali, maybe moving to New
Zealand. Id like to explore the country.
CHEF MIYAKE: I want to take another challenge,
maybe a new creation like a mix between Japanese
and another cuisine.
Q:What the bet th abot be a chef?CHEF HUN: I can create anything from scratch.
CHEF MIYAKE: That I have the ability to make
someone else fullled and happy.
Q: if coo or ma core, what do ole o the de?
CHEF HUN: Fishing, as it gives me time to think and
relax. The moment when I catch a sh is the bes
moment of my day.
CHEF MIYAKE: Its simple. Listening to music and
sleeping.
Q:What do o th abot Bal?CHEF HUN: It is a very relaxing and friendly place t
live.
CHEF MIYAKE: I love how Balinese are very friendl
towards strangers and quick to say Hi. Its very ho
and I sweated a lot when I rst arrived, but now Im
used to it.
Q:What dd o dream of whe o were a d?
CHEF HUN: To be an interior designer. Someday want to to design my own dream house.
CHEF MIYAKE: I wanted to be a Japanese histor
teacher.
Q:What or phlooph?CHEF HUN: Just enjoy everything and let it ow.
CHEF MIYAKE: Embrace challenges. The harder thing
are to get, the more satised you will be.
Q:Famo lat word?CHEF HUN: Delicious food makes happy people.
CHEF MIYAKE: I hope more restaurants in Bali wi
use locally grown products instead of importin
ingredients that can be cultivated here on the island.
let
Text by Eve
CheF
BATTLE!
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Kiyofumi OkamotoManager & Chef; Take Japanese Restaurant
Osaka-born Che Okamoto has been serving up delicious Japanese ood
in Bali or nearly 20 years and opened his frst restaurant, Take in 1999.
Lets eat! catches up with him over a round o crispy gyoza and reshly
cut sashimi, while he shares well-learned tricks o the trade, and how
Jimbaran fsh-sellers ondly reer to him as Take.
Q: Decrbe or tpcal da at wor?
A: Im already shopping for seafood in Jimbaranby 7am, and then go to the restaurant to prepare
everything. I go back to the seafood market for asecond shopping spree in the afternoon and return to
Take until closing time. I choose all the sh by myself,
that way I can be sure we use only the
freshest ingredients.
Q: How did you end up opening Take?
A: I had cooking experience in Osaka, where I wasborn. I was lucky enough to have good friends who
were willing to teach me to make sashimi and other
Japanese dishes. I came to Bali when I was young andfell in love with the nature here. 19 years later, Im still
here. I decided to open Take in 1999 with my partner
and now we have two Take restaurants and 600 items
in our menu.
Q:What comes next?
A: I am happy with what I do now. I want to keepdeveloping the menu. Currently, we add ve or six
items to our menu every month the ideas just keep
coming to me, like my recent invention, Ebi CreamCroquette. Maybe one day we will break the
Guinness World Records.
Q:How do you see the development o the F & Bindustry in Bali?
A: I think it is very important to have a highstandard in cooking, especially in Japanese
restaurants. I nd not all Japanese restaurants in Bali
are really Japanese, the taste is different from what I
learned and know.
Q:What is your philosophy in cooking and
business?
A: I rmly believe in making a personal connectionwith my guests. I always greet my customers and
give recommendations if needed, according to their
tastes, especially if they are regular customers.
Text by Eve
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The term curry reers to any dish where the main ingredients are cooked in a spiced gravy or
sauce. Chicken Curry is very common in South and East Asia and is cooked with onion, garlic,
and a variety o spices depending on where it is being made. This version o Indonesian
Chicken Curry is made with coconut milk which gives it a smooth and creamy consistency.
4 chicken thighs or breasts
(cut into pieces)
1 tablespoon chicken powder
2 tablespoons light soy sauce
2 tablespoons corn our
300g peeled shallots
100g peeled garlic
2 candlenuts1 inch turmeric
50g dried shrimps
1 tablespoon shrimp paste
4 tablespoons ground chili paste
1 tablespoon ground coriander
3 stalks lemongrass
400g cooked potatoes
200g tomatoes
2 sliced big onions
2 tablespoons sugar
Salt, to taste
1 cup coconut milk
letscook
Igi a (mix)
Igi B (b)
Igi C
Igi d
Igi e
http://blog.w
hereandwhatintheworld.com
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Deep fry ingredients A in
heated oil until golden
brown. Remove to drain.
Heat up 5 tablespoons oil
in pot, stir-fry ingredients B
and C until fragrant. Add in
ingredients D and stir well.
Add fried chicken and
coconut milk and simmer
gently to seal avours. Serve
with white rice.
Mo
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soulood
Bacon & Egg Pie
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Marrocchino Chocolate Orange Bundt Cake
Butter Cake & Coffee Shop in Berawa has all the bases covered, with plent
of home style touches. We wanted to create something with soul, say
Gita, who started the caf with her Balinese husband Marshello. Growing up
in her native Poland, Gita was surrounded by the cakes her grandmother and
mother made, so it is no surprise that she inherited a talent for baking. As fo
Marshello, he is best known on the island as the front man of rockabilly band
Hydrant (they seriously rock!) and as the life guard, who became a star o
the hit Australian television show Bondi Rescue: Bali. He also makes a pretty
good cappuccino!
ButterHOME-sTyLE BAkingThere can be ew things more upliting than a great cup o coee,a delicious slice o homemade pie, and some ood or thought.
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Butter Cake & Coffee ShopI Jl. Pantai Berawa 44 IP +62 81 936 216 983 20IOpen 8am - 6pm ( closed Sunday )
The vibe is homely, with blue walls, dainty tables and chairs
and a decorative replace stacked with logs, while walls
are scattered with framed quotes although my favourite
is the sign out front, When a bike is stolen a fairy dies.
But its the display cabinet lled with wonderful home-style freshly baked cakes and pies that really demands
attention. I have to admit, this isnt my rst trip to Butter.
I live around the corner and often drop by for a uffy
Cinnamon Rollsmeared with a thick topping of cream
cheese frosting, or a Chocolate Chip Cookie which goes
remarkably well with a Latte. Today I venture into new
territory, with a thick slice of marbled Chocolate Orange
Bundt cake, and an excellent Cranberry and White
Chocolate Scone, (that also goes very well with a Latte.) If
dairy/gluten intolerances mean you often miss out on the
good stuff, you are going to love Butter. The mousse-like Flourless Chocolate Cake is deliciously smooth and
soft, while the cellophane wrapped Gluten Free Blondies
are kind of crunchy and chewy at the same time. Thos
looking for something savoury can try the Bacon and Eg
Pie topped with aky pastry, or the deep dish Mushroo
Quiche.
On the liquid side of things, the Marshmallow Milkshakis a tall glass of lascivious naughtiness that leaves m
grinning like a ve-year old. Returning to my slightly mo
mature self, I follow with a Marocchino a glass covere
with a thick coat of Nutella, and lled with an espress
shot and a dash of creamy foam. After drinking th
coffee I scoop up the warm gooey Nutella with a spoo
still grinning like a ve-year old! Gita also specialise
in customised made-to-order cakes and is putting th
nishing touches on an impressive burlesque-sty
birthday cake while we visit. It is also worth dropping b
on Saturdays for the Polish Apple Pie, made from h
grandmothers secret recipe. Alison
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Fish, to taste good must swim three times
in water, in butter, and in wine
+ +
- Polish Provrb
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Belgian Hot Chocolate
letssip
Coffee smells like freshly grinded heaven, is written on a wooden board at Drop, a coffee spot located in the hip
area of Petitenget, just minutes away from the beach. With a white net covering the pergola, you are sure not to mis
the open air space with a timber deck in front. Wooden chairs and tables on the deck create a simple but friendly
atmosphere, while inside there is a big communal table with various traditional games, and a wall decorated with
artistic murals and Japanese comic strips.
DropStreet Smart Coee
Cherry Tomato, Feta, and Basil Bruschetta
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Coee smells likereshly grinded heaven
Thai Coffee
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Drop I Jl. Petitenget 88X Seminyak IP +62 81 236 786 859 30IOpen 08.30am - 8.30pm
Cafe Latte
Masha and Denis, the owners, opened Drop two years
ago, with many regular customers coming back for
macchiato shots or high speed wi- while enjoying
an all day breakfast. Look for special drinks made bythe experienced and friendly barista; like seasonal
Vietnamese Coffee, Chai Tea, Green Tea Latte, and
Thai Coffee. And if you crave home-style Belgian Hot
Chocolate with marshmallows, Drops version is served in
a big cup with yummy foam on top, a la cappuccino.
During sunset hours, there is certainly good reason
to pop in to Drop for an aperitif, perhaps a glass of
Chilean Rose Wine and a Cherry Tomato, Feta, and
Basil Bruschetta. There is also a selection of ne loose
tea, fresh fruit juice, and healthy smoothies like therich, smooth Papaya, Strawberry, Coconut Milk, Oat. A
selection of fresh croissants, home made quiche and
cakes are displayed on the bar, and be sure to check
out the board for the daily fresh sandwiches. If you have
specic requests for your order, simply ask one of the
baristas for your customised item, including soya or non-fat milk to substitute full cream milk. All drinks are made
without sugar, which means liquid sugar on the side.
Drop also has a monthly garage sale, where everybody
can bring second hand items to sell.
Denis is a DJ who plays at famous hang out spots like
Potato Head and Maria Magdalena, so the music is also
great at Drop. And if you have had a late night after
catching one of his sets somewhere around town, then
Drop is also the place to head to. Orange and Carrot
Juice and Chorizo, Tomato Chutney, and Cheese Toastare hearty, satisfying, and A cure for hangovers as
Masha tells us. Menur
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I dont eat pork Saya tidak makan babi
I want to order Saya mau pesan
Is the portion big? Apakah porsinya besar?
Is the portion small? Apakah porsinya kecil?
Do you open for lunch? Apakah buka untuk makan siang?
Can I see the menu please?
Boleh saya lihat menunya?
Can I cancel the order please?
Boleh saya batalkan pesanannya?
I want to make a reservation for dinner
Saya mau pesan tempat untuk makan malam
I want to sit at the corner
Saya mau duduk di pojok
Id like... Saya mau...
to ask tanya
to buy beli
more lebih banyak
less lebih sedikit
ve ounce lima ons
three sacks tiga karung
two crates dua kerat
a dozen satu lusin
seven portions tujuh porsi
eight pieces delapan buah
nine slices sembilan iris
that one yang itu
this one yang ini
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This is... Ini...
tasteless hambar
perfect sempurna
hot panas
watery encer
delicious enak
oodtalk
kigci
foowo
foowo
noodle bakmi
white rice nasi putih
vermicelli bihun
soup supchopstick sumpit
bowl mangkok
steam kukus
fried goreng
fresh segar
baked panggang
sugar gula
dumpling pangsit
crab kepiting
tofu tahu
chicken stock kaldu ayam
clam kerang
mango mangga
eatInG Out=MAkAN dI LUA
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BALI
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KUTA
SEM
INYAK
Warisan
Restaurant
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SANU
r
UBUd
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jIMBA
rAN
NUSAdUA
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SAMBAL ShrIMpJl. Kayu Aya 6
SLIppErY SToNESeminyak, Batu Belig
ThE BrEEzES rESorT &SpA BALIJl. Camplung TandukNo. 66P +62 361 730 573
WArISAN rESTAUrANTJl. Raya Kerobokan 38SeminyakP +62 361 731 175www.warisanrestaurant.com
WArUNg jErAMIJl. Kunti IP +62 361 847 5970
WArUNg TAULANBanjar Semer KerobokanP +62 361 738 229
BETELNUT cAfJalan Batu BolongP +62 821 4680 7233
BUNgALoWJalan Pantai BerawaP +62 361 844 6567
BUTTEr cAKE & coffEEShopJl. Pantai Berawa 44P +62 81 936 216 983
cAf cANggUJalan Pantai BerawaP +62 361 219 2255
cAf MoKAJalan Raya AnyarP +62 361 844 8933
dESA SENIJl. Subak Sari 13, PantaiBerawaP +62 361 844 6392
EMBUN LIfE cAfEJl. Kayu Putih/Subak Sari 7P +62 361 847 5614
dEUS Ex MAchINAJalan Batu MejanNo. 8, CangguPh +62 361 368 3395
grEEN gINgErJl. Pantai Berawa 46 (500mnorth from Canggu Club)P +62 361 844 6640
gUSTo gELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041
MErIcA @ pAN pAcIfIcNIrWANA BALI rESorTJl. Raya Tanah Lot PO Box158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887
STIcKY fINgErSEcho BeachP +62 361 809 0903
ThE coffEE Shop @WArUNg cANggUJl. Pantai BerawaP +62 361 843 1988
WATErcrESSJalan 21a Batu BeligP +62 361 780 8030
Canggu
KApUr SIrIh @ ATANAYAJl. Sunset Road No. 88 AP +62 361 846 8600www.atanaya.com
LA cUcINA ITALIANA &ThE poNd@ DiscoveryKartika Plaza Hotel
Jl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
ThE LoNg rIcE TABLE @ThE SToNES hoTELJl. Raya Pantai KutaP +62 361 3005 888
MAccAroNIJl. Legian 52P +62 361 754 662www.maccaroniclub.com
MAgNoLIA cAfE @ ASToNgrand kuta hotel &residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com
NEroJalan Legian 384P +62 361 750 756www.nerobali.com
pAVoNEJalan Padma Utara no. 4P +62 361 756 030
porTABELLA BISTro @foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100
roofTop dINE & MUSIcLoUNgE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
roSSo VIVoJalan Pantai KutaP +62 361 751 961
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
TAKE jApANESE
rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745
TApEo gASTro BAr2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645
ThE BEAch LoUNgE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200
AMAzINg BALI cAfEDouble Six BeachSeminyakP +62 361 783 7374
ANoMALI coffEEJalan Kayu Aya No. 7BOberoi
BALE BALIJalan Kunti 488P +62 361 732 731
BIAN YUEBanjar Umalas Kauh II106/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
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 rESTAUrANT& gALLErYJalan Petitenget No.98XP +62 361 4730131
dEjAVU KITchENJalan Double 6Blue Ocean Beach No.7XP +62 361 732 777
drop
Jl. Petitenget 88 XSeminyakP +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
fLYINg fISh@ o-cE-N BALIJalan Arjuna 88XP +62 361 737 400www.outrigger.com
gINgEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533
hUU BAr & grILLJalan Petitenget,KerobokanP +62 361 736 576www.nutmegsrestaurant.com
KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan135, Banjar TamanP +62 361 730 436
MANNEKEpISJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com
MTIS
Jl. Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com
MYKoNoSJalan Kayu Aya 52,OberoiP +62 361 733 253
pATIo @ pLATArAN BALIrESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
pETITENgETJalan Petitenget #40P +62 361 473 3054
rUMoUrSJalan Kayu Aya 100OberoiP +62 361 738 720
rUSh BAMBoo@ ThE ELYSIAN BoUTIqUEVILLA hoTELJalan Sari Dewi 18P +62 361 730 999www.theelysian.com
AL dENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
BELLA roSA, TAMANAYUN & TENKAI @ pAdMArESorT BALIJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111
BELLA roSA, TAMANAYUN & TENKAI @ pAdMArESorT BALIJalan Padma No. 1
BENE & fEAST @ShErAToN BALI KUTArESorTJalan Pantai KutaP +62 361 846 5555
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
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 & SpAJl. Bakung SariP +62 361 751 864www.rama-restaurants-bali.com
ThE gAroUpAJl. Raya Kuta ABC, Br.Abian BaseP +62 361 764 925 Ext. 15
www.rama-restaurants-bali.com
goLdEN LoTUS, h2o &grAcIE KELLYS IrISh pUB@ BALI dYNASTY rESorTJl. Dewi Sartika, TubanP +62 361 752 403
hArd rocK cAfJalan Pantai KutaP +62 361 755 661www.hardrock.com
Kuta Seminyak
The Deck
ThE dEcK Jalan Petitenget, SeminyakP +62 361 8487 200 www.thedeckbali.com
Restaurants.
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ThrEE MoNKEYS SANUrJalan Danau Tamblingan(opposite LaghawaHotel)P +62 361 286 002
WArUNg KAYU ApIJl. Bypass Ngurah Rai
No. 65P +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 STArLINgrESTAUrANT@ BALI BIrd pArKJl. Serma Cok NgurahGambir, Batubulan,P +62 361 299 352
BEBEK TEpI SAWAhJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338
BETELNUT NoodLESSATAY BAr & MUSIcLoUNgEUbud Main StreetP +62 361 971 246BrIdgES BALIJalan Raya CampuhanP +62 361 970 095
BASILIco & LAdA@ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011
www.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
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
pEppErS LATINo grILL& BAr @ SANUr BEAch
BALI hoTELJl. Danau Tamblingan 190P +62 361 288 011
pIzzA rIA @ BALI hYATTJl. Danau Tamblingan 89P +62 361 281 234
SANUr hArUM@ SANUr pArAdISEhoTEL & SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
SEcTor BAr-rESTAUrANT LoUNgE &EVENT hoUSEBalibeach Golf CourseJalan Hangtuah No. 58
P +62 361 287 733
TELAgA NAgA@ BALI HYATTJl. Danau Tamblingan 89P +62 361 281 234
ThE VILLAgE @ grIYASANTrIANJl. Danau Tamblingan 47P +62 361 285 025www.santrian.com
SanurgrEEN hoUSEJalan Monkey ForestP +62 361 978 189
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
LITTLE KJl. Hanoman Pengosekan(behind Siam Sally)P +62 361 971 236
MozAIcJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com
MUrNIS WArUNgCampuhan BridgeP +62 361 975 233www.murnis.com
pAdI @ fUrAMA xcLUSIVEVILLAS & SpABanjar Bindu, Mambal, 8Jalan MelatiP +62 361 898 8688
SKAjI-TArI-USBehind field - cornerMonkey Forest Road &Dewi Sita Street,P +62 81357181122
roNdjIS @ ThE BLANcorENAISSANcE MUSEUMCampuan UbudP +62 361 975 502
SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
SpAccANApoLIJalan Raya PengosekanP +62 361 973 138
STArBUcKS UBUdJl. Raya Ubud, CampuhanP +62 361 978 189
SWEpT AWAY@ SAMAYA UBUdBanjar Baung,
Desa SayanP +62 361 973 606
ThrEE MoNKEYS UBUdJalan Monkey ForestP +62 361 975 554
ThE dININg corNEr@ KAYUMANIS UBUdprIVATE VILLA ANd SpASayan Village UbudP +62 361 972 777
TSAVo LIoN @ BALISAfArI& MArINE pArKJl. 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 BY coMoJl. Raya Sanggingan,KedewatanP +62 361 972 448
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 dENpASArhoTEL ANd coNVENTIoNcENTErJl. Gatot Subroto Barat283P +62 361 411 999
BELLA SINgArAjA, Ko& jIMBArAN gArdEN @INTErcoNTINETALBALI rESorTJalan Uluwatu 45P +62 361 701 888
chIrINgUITo EL KABroNJalan Pantai CemonkakPecatu (the sign onJalan Labuan Sait)P +62 361 780 3416
chocoLATE cAf,TopENg rESTAUrANT& BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663
dI MArE@ KArMA KANdArAJl. Villa Kandara Br.Wijaya Kesuma UngasanP +62 361 848 2200
fINNS BEAch cLUB @SEMArA LUxUrY VILLArESorT UngasanP +62 361 848 2111
jIMBArAN BEAch cLUBMuaya BeachJalan Bukit Permai
Banjar PesalakanP +62 361 749 3922
jU-MA-NA, TAMArINd@ BANYAN TrEE UNgASANJalan Melasti, Br. KelodUngasan, JimbaranP +62 361 300 7000
KArMA LoUNgE@ KArMA jIMBArANJalan Bukit PermaiP +62 361 708 800
KATS KITchENJalan Raya Uluwatu 11JimbaranP +62 361 704 279
Ko @ INTErcoNTINENTAL
BALI rESorTJalan Raya Uluwatu 45P +62 361 701 888
KISIK @ AYANAJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MrIdIEN BALI jIMBArAJl. Bukit Permai JimbaranP +62 361 846 6888
pEpENEroTEMpLE hILL STUdIoSJalan Wanagiri, JimbaranP +62 361 704 677
SoNo TEppANYAKI @ANANTArA ULUWATUJl. Pemutih, Labuan SaitUluwatuP +62 361 895 7555
SINgLE fINUluwatu (below Blue PointP +62 878 620 398 66
TAMAN WANTILAN@ foUr SEASoN jIMBArANP +62 361 701 010www.fourseasons.com
TApIS @ KAYU MANISJimbaranP +62 361 705 777
ThE EdgE
Jl. Pulau Goa LempehBanjar Dinas Kangin PecatP +62 361 8470 700
WhITE BoxJl. By Pass Jimbaran -Petanahan Sari 2AP +62 361 778 711www.whiteboxbali.com
cAf dES ArTISTESJalan Bisma 9XP +62 361 972 706
cASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com
cAScAdES@ ThE VIcEroY BALIJalan Lanyahan, Bj NagiP +62 361 972 111www.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 Parktaro/TegalalangP +62 361 721 480
fIVELEMENTSPuri Ahimsa Banjar AdatBaturning Mambal,Abiansemal, BadungPh +62 361 469 206
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
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
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Meads Beach Bar & Grill
MEAdS BEAch BAr ANd grILLJalan Pratama P +62 361 776 604
Asparagus with Smoked Salmon
The freshest Seafood in Tanjung Benoa
AroMA MEAT procESSINgJalan By Pass Ngurah RaiNo. 555XPesanggrahan,
DenpasarP +62 361 729 494
ArTS rEpLIcA foodKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501
BALIEpIcUrELUxUrY cATErINgJalan Raya KerobokanNo. 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 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 PenyalinNo. 9 Ds. Samsam, Kec.Kerambitan, TabananP +62 81 3370 65688
[email protected] +62 361 724 392
goUrMANd dELI @ ST.rEgIS BALI rESorTKawasan PariwisataNusa Dua
P +62 361 847 8111
goUrMET gArAgEJalan BrantasKangin 2 Jimbaran 80364P +62 361 701 650
ASToN pooL BAr@ ASToN KUTA hoTEL& rESIdENcEJalan Wana Segara, Kuta
P +62 857 754 999
BoShE VVIp LoUNgEJalan By Pas Ngurah RaiNo. 89X, Tuban, Kuta+62 361 848 4600
BrEWErS BEEr gArdENJalan Legian No. 157KutaP +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
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
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 9SeminyakP +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 PlazaP +62 361 765 027www.oceans27.net
BALI LUNA @ ASToN BALIBEAch rESorT & SpAJalan Pratama 68 X
P +62 361 773 577www.AstonBali.com
BUMBU BALIJalan PratamaP +62 361 774 502
EIghT dEgrEES SoUTh ,rIN, SpIcE @ coNrAdJalan Pratama 168P +62 361 778 788www.conradhotels.com
NoVoTEL BALIJalan PratamaP +62 361 772 239pAoN BEAch cLUBJalan Pratama No 70P +62 361 776 555
SAKALAJalan Pratama 88P +62 361 774 499
ThE WhAcKo BEAch cLUBJl. Pratama No. 99XP +62 361 771 384
ArWANA @ ThE LAgUNAKawasan PariwisataP +62 361 771 327
BoNEKA @ ThE ST. rEgISBALI RESORTP +62 361 847 8111
www.stregis.comhoNEY ANd BrEAdpEpITo ExprESSJl. By PassPh +62 361 776 316
LAgooNA@ AYodYA rESorT BALIJalan Pantai Mengiat PO.Box 46, 80363P +62 361 771 102
TanjungBenoa
MULIA rESorT & VILLAJ. Raya Nusa Dua SelatanP +62 361 301 7777www. ayodyaresort.com
ocTopUS @ AYodYArESorTJalan Pantai Mengiat
P +62 361 771 102www. ayodyaresort.com
pASAr SENggoL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
pIASAN & TETArINgrESTAUrANTKayumanis Nusa DuaPrivate Villas & SpaBTDC AreaP +62 361 770 777www.kayumanis.com
rAjAS @ NUSA dUABEAch hoTEL & 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
hArd rocK BEAch cLUB(hrBc) dELI@ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
hATTEN WINEThE cELLArdoor
Komplek Dewa RuciNo. 3.Jalan By Pass NgurahRai. KutaP. +62 361 767 422HattenWines.com
IcELANd VodKAPT Dewata KencanaDistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299
KAYUApIJalan Kuwum 1X,KerobokanP +62 361 787 7476
KoU cUISINE
Jalan 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. Kuta
P +62 361 759 112
pT INdoWINESJl. Sunset Road No. 166P +62 361 847 7232
SABABAYJalan Raya PuputanNo. 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 RuciNo. 3.Jalan By Pass NgurahRai, KutaP. +62 361 767 422
UNILEVEr foodSoLUTIoNSJakartawww.unileverfoodsolutions.co.id
ozIgo BAr UBUdJalan SanggingaP +62 81 974 728
rEd cArpET- chAMpAgNE BAJalan Kayu Aya 4Seminyak
P +62 361 737 88www.redcarpetb
rocK BAr@ AYANA rESorT Jalan Karang MasSejahtera, JimbaP +62 361 702 22
roUNd BArJalan PenestanaSayan, UbudP +62 361 976 73
SEcTor BAr &rESTAUrANTS@ BALI BEAch gocoUrSEJalan Hangtuah 5P +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 KutaP +62 361 752 20
ThE LoBBY @ NUSBEAch hoTEL & SKawasan PariwisNusa Dua Lot 4P +62 361 771 21
ThE ocEAN BAr@ ThE LEgIANJalan Kayu Aya, OP +62 361 730 62
VI AI pIJalan Legian 88KutaP +62 361 750 42
ThE TrEEJalan Pratama,Tanjung BenoaP +62 361 773 48
Nusa Dua
Miscellaneous Club & Bars
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Nua rai Intenatinal Ait International Arrival I Qatar Airways Lounge
Kuta I Seminyak I canu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Aglio Olio AlDente Ametis Villa Bali Ananta Legian Hotel AnantaResort Seminyak Bali Anomali Coffee Aston Kuta Grand Kuta Bale Bali Bale Udang Mang Engking Bali Bakery Bali Deli Bali Dynasty Bali Fine Win
Bali For You Bali Garden Beach Resort Bali Kuta Resort by Swiss - Bel Hotel Bali Mandira Beach Resort & Spa Bali Star BaliEpicure Beach Walk Eaand Eat Bebek Tepi Sawah Bella Italia Betelnut Caf Beras Merah Best Western Kuta Beach Best Western Kuta Villa Bianco Bian Yue Biku
Bistro Batu Kali Black Canyon Kutabex Bliss Wayan Hotel Blue Fin Brasserie Bubba Gump Butter Cake & Coffee Shop Cafe Canggu Cafe Degan
Cafe Marzano Cafe Moka Seminyak Cafe Moka Canggu Cak Kandar Canggu Club Chez Gado Gado Coco Gourmet Cocoon Coffee Corner Co
Stone Colony Boutique Hotel Cosmic Diner DSawah Danoya Private Luxury Residence Dapur Sedap Dapur Sunda De Bali Cafe & Resto Deliciou
Onion Desa Seni Deus Ex Machina Dijon Cafe Drop Drum Whisky Dulang Cafe Earth Cafe Eat Well Echo Beach House Embun Live Cafe Enha
Cafe Evo Fave Hotel Febrys Flapjaks Gabah Gion Ginger Moon Global Expat Glove & Stove Grand Istana Rama Grandmas Seminyak Gree
Garden Grocer and Grind H20 @ Bali Dynasti Resort Hard Rock Cafe Bali Hard Rock Hotel Harris Resort Kuta Harris Riverview Harris Sunset Road
Holiday Inn Resort Envy Huu Bar & Grill Ibis Hotel Kuta Ifiori Impala 60s Indowines Kapur Sirih Kayugaya Kebab Palace Kemayangan Khaim
Restaurant Khrisna Group Kopi Kultur Kori Resto Kudeta Kunyit Santika Kuta Station Hotel & Spa The Pond @ Discovery Kartika Plaza Hotel L
Lucciola Legian Beach Hotel Little Green Maca Villa and Spa Maccaroni Ma Joly Restaurant & Lounge Mama San Mannekepis Jazz-Blues Bistro
Mata Air cafe Menu Bar Mtis Minimart Oberoi Petitenget Minimart Double Six. Minimart Laksamana Oberoi Minimart Nakula Legian Minimart Padm
Minimart Pantai Kuta Minimart Raya Seminyak Minimart Seminyak (in front of Warung Made) Mykonos Nero Bali Nyaman Villas Oazia Spavodka Ba
and Kitchen O-ce-n Om Beach Lounge Restaurant Oma Thias Kitchen Padma Resort & Hotel Bali Pan Pacific Nirwana Pantry Magic Passargad
Persian Restaurant Patio @ Plataran Bali Resort & Spa Papas Cafe Papaya Fresh Gallery Pavilion Bali Pavone Pepito Tuban Piduh Potato Hea
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Ritz Carlton Shangri-La Hotel Sparks Hotel Starbucks Sultan Hotel Swiss-Bel Hotel International Unilever
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