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MAY 2014 EDITION 57 ISSN 2085-5907
Spanish Heritage Cuisine
Three in One
La Finca
Pullman Legian Nirwana Bali
tapason the
trail of
Let’s eat! CuLturePenjor
+
Bali Buda, Kerobokan I Jl. Banjar Anyar 25A, Kerobokan I P +62 36 844 5935 30 I Open 7am - 10pm
4 let’s eat! www.letseatmag.com
May
The Latest12-15
Local Cuisine16 Bespoke Indonesian Dining Layang Layang Restaurant
The Essential20 Awesome Olives
Must Try26 Street Style Pizza Pronto Pizza
The Newest30 A Celebration of Food Livingstone Cafe & Bakery
Dine & Leisure34 Seasonal Seafood Flavours Akame
The Main Affair38 Spanish Heritage Cuisine La Finca
Soul Food42 The Essence of Ubud Taksu Spa & Restaurant
Island Life46 The Grapes of God The Cellardoor Bali
Musings
3822 On The Trail of Tapas
Our Cover
22
Contents
Photo by: Heri ObrinkLocation: La Finca
let’s eat! 5
22 On The Trail of Tapas
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The Specialists50 I Gst. Salit Made Ari Naryana
Bar Supervisor
Budiman Atmaja
Bar Supervisor
The Insider50 Mama Luigina Rustica
Let’s Cook54 Udang Sereh Ametis Villa Batu Bolong Let’s Sip56 Three in One Pullman Bali Legian Nirwana
Hungerlust62 Fijian Feast
Regulars66 Food Talk
67 Map & Directory
76 Pick Up Points
565054
34 42
let’s eat! 7
Welcome to the island of Bali. Welcome to The Bali Concierge.
A uniquely exclusive airport
service where you are
welcomed directly from the
aircraft to our luxury CIP
Lounge without the hassle
of waiting line and luggage
handling. Your exclusivity
and confidentiality,
that’s our concern.
Khrisna Building, Jl Raya Kuta 88R Kuta, BaliP +62 361 766 880 F +62 361 766 810
The Bali Concierge, Airport CIP LoungeJl. VIP 2 Airport Ngurah Rai, Bali
www.thebaliconcierge.comHotline +62 361 714 1199
Bali Concierge Bali_Concierge
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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 if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.
“From small plates to large platters, Spanish food is the flavour of the moment,”
says food writer, Elizabeth Meryment. Whether it’s dark little bars hidden in the
alleyways or a crowded room on eat street, the idea of delicious food in small portions,
ideal for sharing, fits perfectly with our love of socialising over a casual meal.
Eating communally vividly reflects the dynamic relationship between people
and food; it connects humanity, and is a basic element of human life, yet its social
significance is often overlooked. We are essentially social creatures, many of us
choosing to live within communities of neighbours, friends and family, and this
understanding fits the concept of tapas as a social dish to be enjoyed with beloved
friends and families. Our Musings article (p.22) takes us on the trail of tapas –sharing
fascinating legends, and exploring how and why this Spanish phenomenon has gone
global; while our trip to La Finca, BatuBelig (p.38,) uncovers delicious, authentic
Spanish Mediterranean heritage cuisine right here in Bali. In this issue we also feature
the newest bakery/café in town, Livingstone (p.26,) savour street-style pizza at Pronto
in Kuta, (p. 30,) then drop by Akame, near Benoa, for an afternoon of fishing, great
Chinese food and a camel ride into the Mangrove Forest (p.34.) Our culinary journey
continues to a place of wellbeing, healing and good food at Taman Taksu Garden Café,
Ubud (p. 42,) and onto the elegant surrounds of the Regent, Bali where we savour a
traditional Indonesian dinner on the Sanur seafront (p 16.) Of course food alone, no
matter how tasty, will never be enough, so we also indulge in sensational cocktails at
the stylish Pullman Legian Nirwana Bali, where we discover three atmospheric bars
in which to enjoy them, (p. 54,) and fly to Fiji for a castaway fantasy in this month’s
Hungerlust feature (p. 62.)
“We all eat, and it would be very sad to waste of opportunity to eat badly,” says
Anna Thomas. So let’s make sure to make the most of opportunities to eat good food
with good friends.editor’s note
Ayu Sawitri HapsariEditor in Chief
Small Plates, Big Pleasure
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A Member of
www.kg.co.id
Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material. © 2013 Let’s Eat! ISSN 2085-5907
Senior AdvisorA.A. Ngr. Mahendra
Editor-in-Chief Managing Director
Ayu Sawitri Hapsari PatriciaTA Bid Business Development
Alison Elisabeth BoneManaging Editor
Via WijayaWriters
Menur AstutiEve Tedja
Kartika Dewi SuardanaCreative Group Head Dali Dwiputra Siregar
Graphic Designer Tri AngendariDirector of Photography Heri Obrink
Account Director Agus SetiawanAccount Executive
Mitra Adi Rachman ([email protected])Distribution & Circulation AA. Mayun, I Nyoman Supartika, Dewa Tirta
Cultural Advisor Kadek Wahyudita ‘Penggak’
OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, IndonesiaP+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com I www.visiworld.asia
BALI
A well seasoned travel writer, Alison spent years exploring the world before arriving in Bali, where she quickly succumbed to the island’s exotic charms. Trading her nomadic journeys for adventures of a culinary kind, she happily spends her time writing about restaurants and working on her first novel.
Menur shares her time between Manado and Bali and admits she still hasn’t had the guts to try Manadonese Paniki – a dish made from bats, but she promises to write about it when she has. When in Bali, she loves trying new restaurants with friends, and particularly enjoys Vietnamese and Indian food, Connect with her @menurastuti
Eve’s family motto has always been ‘live to eat rather than eat to live.’ Aside from eating, she also loves to write, travel, design and cook (although, admittedly that also involves eating.) Occasionally, you can find her bragging about where she eats and travels in her tweets @evetedja
Dewi has been working as an independent writer since 2005, and her book ‘Dances of Bali’ has sold more than 2000 copies. Aside from writing she is also passionate about diving, photography and actively volunteers for several non-profit organisations that are engaged in conservation work.
your culinary guide
letseatmag @letseatmag
12 let’s eat! www.letseatmag.com
Watch FIRE burn as this funky restaurant at W is
transformed into a bustling market-style street
feast every Sunday from 12pm with a fabulous
range of tasty Asian dishes on offer. The concept
of Hawker House was launched in March by W
Director of Cuisine, Richard Millar, in collaboration
with Peter Lloyd from W London and will certainly
spice up your Sundays. This fabulous restaurant
also hosts breakfast, lunch and dinner daily.
Reservations recommended.
A gathering becomes a party when there is a bartender
in the crowd. So you can imagine the kind of party that
happened at The 101 Bali Legian when 100 bartenders
gathered for the “Bartender Days Party” staged by
the Indonesia Bartender Association. Special guests
included, ‘World’s Best Bartenders’, Denny Bakiev and
Alexander Shtifanov all the way from Russia who shared
their knowledge as well as tips and tricks. Hopefully
there will be more similar event in the near future.
As if being a family favourite Sunday brunch destination
is not enough, Prego at The Westin Resort Nusa Dua
creates different themes every month to spoil you and
your loved ones even further. This May, for instance,
the delightful restaurant gets sporty with a ‘Sport
Champions’ theme where your little ones will be given
the chance to join outdoor games. Team spirit and
fair play are mandatory. Prego family Brunch is priced
at 350K/nett/pax with access to the Premium Wing’s
swimming pool. Reservations recommended.
FIRE at W
the Party of 100
Get sporty
the latest
FIRE at W Retreat & Spa Bali I Jl. Petitenget Seminyak
P +62 361 473 8106
The 101 Bali Legian I Jl. Legian No. 117
P +62 361 3001101
The Westin Resort Nusa Dua Bali I BTDC Nusa Dua
P +62 361 771 906
let’s eat! 13
Tirtha Dining absolutely know how to host an intimate
wine dinner at their enchanted restaurant on Uluwatu’s
cliff tops. The four-course dinner menu was perfectly
paired with Tariquet wines, which have a certain delicacy
and revealing floral aroma that goes well with the tropical
climate. With a menu specially created by Chef Hiroyuki
Meno, a master of the art of French cooking, the marriage
was definitely a match made in Balinese heaven. For more
info on the next wine dinner, please contact Tirtha.
Bali finally has its first creative youth centre!
Founded in 2012 by Cahaya Mega Prisma
Foundation, Flux Lifeground is a safe haven for
children and youth to gather, learn and make
art. Located in Kerobokan, young members
can experience and explore a wide variety of
creative endeavours such as arts, crafts, music,
multimedia, food, technology and nature. With
solid programs, Flux Lifeground is definitely
bringing positive change to island youth.
an Enchanted evening
Kerobokan CreativePlayground (Flux)
Tirtha Dining I Jl. Uluwatu Banjar Dinas Karang Boma Pecatu
P +62 361 847 1151
For donation and volunteering enquiries,
please visit www.fluxlifeground.org
14 let’s eat! www.letseatmag.com
Mozaic Beachclub victoriously hosted a one-night-
only spectacular performance of Earth, Wind and
Fire featuring the Al McKay All Starts in March. Chef
James Ephraim and his team whipped up delicious
canapés, while Plaga wine flowed endlessly. Hundreds
of enthusiastic fans danced the night away to the
everlasting songs from Earth, Wind and Fire.
Valrhona is undoubtedly the most well-known and
tasty cooking chocolate in the world. Gelato Secrets
certainly knows all about it and is spoiling us with a
special treat: The Easter Valrhona Collection. Dark
Chocolate Gelato with Candied Orange for a balanced
taste of sweet and bitter, Milk Chocolate Gelato Filled
with Brownie Bits, Caramelia Chocolate Gelato with
Caramel Sauce and Crunchy Pearls, and last but not
least: White Chocolate with Raspberry Sauce. Run to
your nearest Gelato Secrets stall now!
A black and white photography collection by Michael
Johnsey is now available for your viewing pleasure
until December 31, 2014 at the romantic Campuhan
restaurant, Bridges. “Perspectives”, tells a story about
the daily life of ordinary people and reveals their
personalities with honesty. Originally from UK, Johnsey
has been living in Indonesia for many years. 20% of
the sales proceeds will be donated to Safe Childhoods
Foundation, which fights crimes against children.
Mozaic Restaurant & Beach Club
Jl Pantai Batu Belig Kerobokan I P +62 361 473 5796
Bridges Bali Restaurant
Jl. Campuhan Ubud I P +62 361 970 095
Gelato Secrets are available in Ubud, Sanur,
Jimbaran and Seminyak.
Earth, Wind and Fire
A Treat for Easter
The Art of Bridges
let’s eat! 15
A Feast in Kuta
Sheraton Kuta has undoubtedly become an Epicurean
destination with its endless dining and drinking
experiences on offer. Kuta’s only Market Brunch, at
Feast is offering a delicious array of food, live cooking
stations and great produce to take home. Bene, the
Italian restaurant offers a special menu every night
from 6pm. The Italian “Pastable” menu provides
diners with 12 Italian tasting dishes while Chef
Rossano Renzelli shares his knowledge on authentic
Italian pasta. If sipping is more of your thing, head
down to The Lounge during the Social Hour to sip on
Wines of the World or try signature cocktail creations.
Sheraton Bali Kuta Resort I Jl. Pantai Kuta
P +62 361 846 5555
16 let’s eat! www.letseatmag.com
local cuisine
Bespoke Indonesian DiningThe first of this famous brand to open on the island, Regent Bali sprawls across the
beachfront in Sanur, draped in the elegance of Indonesia. Enjoy the views and fabulous Indonesian cuisine from the deck at Layang Layang Restaurant.
Rustic wooden elements and a famous Javanese
“kawung” batik motif are featured throughout the
resort, creating a charming atmosphere. From the lobby,
stairs lead down Layang Layang Restaurant, a fine but
casual space serving Pan Asian breakfasts for the guests
of Regent Bali’s suites and villas, and elegant Indonesian
dinner for anyone who likes home-style Indonesian
cooking with an inspired presentation and high quality
ingredients.
The restaurant has a sun deck area overlooking the
serene beach just steps away from the longest beach
walk in Bali; a five-kilometre pathway stretching along
Sanur’s white sandy beach. If you want to get close to
nature but prefer the sound of splashing water, tables are
also located on the terrace surrounded by small ponds,
close to the kids club area. The indoor non-smoking area
is air conditioned with glass doors, wooden “kawung”
panels and dangling kawung-sculpted lamps.
Oxtail Soup
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let’s eat! 17
Expect to see some common Indonesian dishes like Mix Satay or
Oxtail Soup and prepare to be delighted by their presentation.
Served on a wooden tray, the Mix Satay displays Seafood Satay Lilit,
Chicken Satay and Beef Satay slowly grilling on a mini ceramic platter
with burning charcoal to keep the meat warm. On a separate, equally
stylish tray, the Oxtail Soup comes on a wok-shaped dish, with
boiled vegetables and sections of oxtail, alongside a stack of Melinjo
Crackers and Sambal Hijau condiments. While you’re wondering
where the actual soup is, the waiter carries over a teapot and asks
whether you would like him to pour the soup from the teapot
over the oxtail or if you would prefer to do it yourself. Made with
Australian oxtail, the soup tastes as authentic as that of my childhood
memories, with the soft textures of oxtail and perfectly cooked
vegetables that mix well with warm jasmine rice.
Pisang Goreng and Pisang Rai
Es Jeruk Kelapa
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When it comes to sweets, the Pisang Goreng and Pisang
Rai is a duo of banana desserts that will set your mouth
watering. The fried, battered banana is wrapped in icing
sugar, and the steam battered banana can be dipped in
brown sugar. Interesting drinks to accompany your meal
include the cold Es Jeruk Kelapa and the hot Wedang
Jahe, the first one is coconut flesh mixed with orange
and coconut juice; the second is a spicy hot ginger mix
drink ‘a la Layang Layang.’
Those who have a penchant for lobster can also seriously
indulge at the Sunday Lobster Brunch. Menur
Layang Layang Restaurant I Regent Bali Resort, Jl. Kusuma Sari 8, Sanur I P +62 361 301 1888 90
Open 7am-10am (breakfast) 6pm-11pm (dinner) I Sanur Map E-4
Mix Satay Wedang Jahe
Layang Layang Restaurant I Regent Bali Resort, Jl. Kusuma Sari 8, Sanur I P +62 361 301 1888 90
Open 7am-10am (breakfast) 6pm-11pm (dinner) I Sanur Map E-4
20 let’s eat! www.letseatmag.com
Olives are technically classified as fruits of the olea europea tree, which typically lives for hundreds of years. We commonly think of olives not as a fruit, but rather as a savoury addition to salads,
meat and poultry dishes, and pizza, and, of course, when it comes to classic tapas, its hard to beat a bowl of zesty olives.
the essential
Olives
Stay young
and pretty! Olives are
rich in antioxidants
which help reduce
the visible signs of
ageing.
In traditional
herbal medicine practices,
preparations from olives
and olive leaves are
used in the treatment of
inflammatory problems,
including allergy-related
inflammation.
Stop osteoporosis!
An olive phyto-
nutrient that has
long been linked to
cancer prevention
is now regarded as
having the potential
to help prevent bone
loss as well.
The colour of an olive is
not necessarily related
to its state of maturity.
Some olives start off
green and remain green
when fully ripe, while
others start black and
remain black.
awesome
Olives are too
bitter to be eaten
right off the tree and
must be cured to
reduce their intrinsic
bitterness.
www.letseatmag.com
musings
musings
22 let’s eat!
on the trail of
TAPAS
While tapas originated in Spain, it proved far too good an idea to be confined to just one country, and as the concept spread across the globe it has made the crossover from simple bar
snacks to trendy restaurant food.
Translating literally as ‘to cover’
many believe that the first tapas
was simply a hunk of bread placed
over a glass to keep insects out. Others
attribute its creation to Spanish King,
Felipe the Third, who noticed that his
subjects were getting rather inebriated by
the habit of drinking wine throughout the
day which was having an adverse effect
on their work, especially in winter months
when more alcohol was consumed to
‘warm up.’ His solution was to order
plates of food such as bread and ham
to absorb the wine and thus increase
productivity. A more romantic version of
the origin of tapas dates back 700 years
ago to Castillian King, Alfonso X who
became very ill and could only eat small
amounts of food washed down with red
wine during the day. When he recovered,
he decreed that no Spanish inn was to
serve wine unless it was accompanied by
a little bite to eat.
let’s eat! 23www.letseatmag.com
While Bali has a number of
authentic Spanish eateries such
as La Sal, El Kabron and La
Finca (p.38) serving up authentic Spanish-style
tapas, you can also find some pretty unique
takes on this classic style of eating at various
restaurants and resorts across the island. From
mingling with the jet set at the Rock Bar and
eating Rock Lobster Spring Rolls, to lounging
on a bean bag on the beach at La Plancha,
washing down classic seafood tapas with an
ice cool Bintang. Even the legendary Warisan
is now serving Mediterranean-style tapas with
signature martinis.
Australian celebrity chef Luke Mangan
opened Salt Tapas in Bali in September
last year, with a menu favouring modern
Australian-style tapas influenced by flavours
from around the globe. Tasty options include
the Taco of Tempura prawn with a tangy
pineapple salsa chilli aioli, while Seared
Scallops are topped with lemon, leek, crisp
pancetta and horseradish cream. Lilin at
Potato Head offers a culinary journey across
the east, with an inspired menu of south
east Asian tapas. Think Catfish marinated
in fresh Balinese herbs, and Golden Prawn
Balls wrapped in ribbons of rice paper, deep
fried and served with plum sauce. The divine
Noah’s Sangria gives a spicy tropical twist
to this classic elixir, blending red wine and
spiced sugar with vanilla and homemade
ginger beer to tantalising effect. Over at Red
Drum in Kerobokan, tapas takes on an African
Caribbean flavour, with Senegalese eggplant
and Mozambiquan Chilli chicken wings,
washed down with dragon fruit martinis and a
soundtrack of funky live music.
Whether you are a purist or a modernist when
it comes to eating tapas, we can all agree
that the world is a better place thanks to this
wonderful Spanish invention. Alison
www.letseatmag.com24 let’s eat!
www.letseatmag.com let’s eat! 25
must try
Pepperoni Pizza
26 let’s eat!
Pronto Pizza lives up to its name by delivering quickly-made and freshly baked street-style pizza for each
and every customer. Located on the ground floor of Kutabex Mall, just near the entrance of the famous Poppies Lane 1, this is fast becoming one of Kuta’s
favourite pizza joints.
I make it right on time to see co-owner and pizza maker
extraordinaire, Giuseppe Amorotti, pull out a large pan of
freshly baked pizza from the oven. After serving it to Russian
customers for brunch, he sits down and chats with us. “I come
from Barletta, Italy where I owned a bakery and restaurant
for many years. Bali is my favourite destination and I’ve been
coming here over the years. When my brother, Michele came
up with the idea of opening an authentic Italian street-style
pizza joint in Kuta, I decided to make it happen, and so here I
am,” explains Giuseppe, before leaving us with a promise of
Pronto’s signature pizza.
Five minutes later, a large pan of Quatro Formaggi is placed
on our table. The quintessential Italian pizza is thin, and
topped with a balanced amount of tomato sauce and four
types of cheese: mozzarella, gorgonzola, cheddar cheese and
parmesan. The crust is crispy and perfectly baked while the
cheese has enough body to make it easy to tear but still has
that delicious gooey texture.
Street Style Pizza
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Pepperoni comes next, garnished generously
with thinly sliced tasty salami and mozzarella.
Calzone, a classic folded pizza with simple
tomato sauce and mozzarella is our last
order, and proves once again that pizzas in
Pronto should be eaten quickly and casually.
The tiny pizza joint has 22 seats at the back
and another eight at its front, inside the
mall. They also do deliver in the Kuta area.
Giuseppe is involved every step of the way,
from mixing the dough, to rolling it, to
preparing the freshest toppings and expertly
sliding the sizzling hot pizza from the oven to
the table. In short, Pronto Pizza is fast food in
the very best sense. Eve
Pronto Pizza I Jl. Pantai Kuta, Poppies Lane 1 (Kutabex Mall) I P +62 361 300 7020 30 I Open 10am - 11pm I Kuta Map B-3
Quatro Formaggi
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Pronto Pizza I Jl. Pantai Kuta, Poppies Lane 1 (Kutabex Mall) I P +62 361 300 7020 30 I Open 10am - 11pm I Kuta Map B-3
www.thegangsa.com www.kayumanis.com
P. 62 361 705 777 F. 62 361 705 101E. [email protected]
Sanur I Ubud I Nusa Dua I Jimbaran
a sophisticated dining experience
30 let’s eat!
the newest
The Baker’s Steak Sandwich
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New to Petitenget, Livingstone is a stylish cafe and bakery housed in a two story building with the convenience of ample parking space. Entering through its large doors, we are welcomed with the aroma of freshly baked bread and the scent of brewing coffee.
It’s hard to imagine a better place
to sit down and chat for hours
with close friends than at this airy
and light industrial-style eatery.
Wooden furnishings meet white
brick walls and black iron fixtures,
in harmony with the overall concept
of baking. Light jazz is playing over
the speaker when I sit down in one
of the wooden armchairs and make
a selection of delightful dishes from
the menu. While waiting for my
order to arrive, I take a quick look at
the bakery display near the entrance,
and mentally note down which bread
I will take home with me.
“We have new creations every two
weeks, and the breads, cakes and
pastries that you see here are all
baked daily,” explains Herdi Giri,
the head pastry chef who has long
experience working on cruise ships
and delicatessens. Livingstone
is a collaboration of restaurant
entrepreneurs and experienced
chefs. “Much like our logo - the bird
feasting on a grain of wheat - we
hope Livingstone is becoming a
place to celebrate life through good
food and good company,” states the
manager, Mario.
Strawberry Coffee
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Livingstone Cafe & Bakery I Jl. Petitenget 88X Kerobokan I P +62 361 473 5949 160 I Open 7am - 10pm I Seminyak Map A-4
Tomato, Bocconcini & Avocado Salad opens my lunch feast.
Served in a large white bowl, the salad is a mix of tomato,
avocado, rocket, olives, basil and cold bocconcini cheese with
Dijon mustard & vinaigrette dressing. Next, The Baker’s Steak
Sandwich, with generous slices of grilled marinated beef clasped
between two halves of a toasted baguette filled with BBQ sauce,
fresh rocket, homemade aioli, and caramelised onion. Served
on a wooden chopping broad with crunchy fries, it is certainly
enough to satisfy a baker’s big appetite.
Slightly gasping for breath, I curiously gulp down Livingstone’s
special drink, Strawberry Coffee, a blend of coffee and fruit made
from single espresso and a classic milkshake recipe. The result
is something of a wonder, a cooling concoction of sweet and
bitter. I close my feast with Chocolate Fallen Cake, a decadent
chocolate cake with chocolate oozing from its midriff. When
I’m done, there is not a drop of chocolate, raspberry coulis or
Bourbon vanilla ice cream left on the plate. A raucous laugh from
a group of ladies near my table wakes me up from my satiated
daze. Looking at them, it is clear that Livingstone has successfully
becomes the place it wants to be: a place for celebration. Eve
Chocolate Fallen Cake
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Exotic live jazz accompanied by the ocean breeze at Nelayan,
The Laguna Luxury Collection fused the greetings from culinary
experts. It was the second night of FHT 2014, when UFS held
a special welcoming dinner for all judges and committee
members of Salon Culinaire 2014, which was opened by Bp.
Thomas Agus Pamudji as UFS Managing Director. The next
day, UFS staged a competition called “Individual Inspiring Hot
Cooking Challenge” which participants from all over Indonesia
and South East Asia joined. Vindex Tengker, UFS brand
ambassador and UFS Chef Executive Aldhi Adhena both took
part as judges.
“Inspiring dish” was the main concept of the competition.
“It’s all about using regular ingredients to create new tastes,
with new techniques and to present the food in new ways
that might inspire others,” said the judges. On this rapturous
day, finally Bernardus Denny Sumarko of Teatro Gastroteque
became the champion of the competition.
It was a celebration of the love of food as Unilever Food Solution (UFS) presented a welcoming dinner for
Salon Culinaire, 2014. This warm dinner was part of the Food Hotel Tourism Expo (FHT) in Nusa Dua, one
of the biggest tourism exhibitions in Bali.
Salon Culinaire:Real Food for the Real Expert
Livingstone Cafe & Bakery I Jl. Petitenget 88X Kerobokan I P +62 361 473 5949 160 I Open 7am - 10pm I Seminyak Map A-4
advertorial
34 let’s eat! www.letseatmag.com
dine & leisure
www.letseatmag.com let’s eat! 35
Akame Restaurant is located just before the entrance to Bali’s toll road at Benoa,
offering great Chinese-style seafood, fishing lakes and camel rides.
This region is well known for fishing, and one third of Akame
is taken up by an outdoor lake surrounded by gazebos and
a main dining area. Guests have the option to catch their
own lunch directly from the lake and have it prepared by the
kitchen, or try their luck for bigger fish in a different area. If
fishing is not your cup of tea, maybe take a camel ride along
a sandy track, which will give you the feeling of being in the
Middle East but with shady tropical trees.
When lunch time rolls around, Chef Umar, with his extensive
culinary background offers delicious meal options made with
fresh vegetables and seafood. He likes to describe the menu
as “Chinese Peranakan food,” as the restaurant was originally
famous for this local-style of seafood cooking, although
these days he has shifted towards more modern, yet creative
seafood preparations with a story behind every dish.
Pisang Keju
Seasonal Seafoood
Cumi Musim Gugur
36 let’s eat! www.letseatmag.com
Squid can be served in many different ways depending
on the season. Cumi Musim Gugur or Autumn Squid is
one example, a delicious dish that has the yellow and
brown colours of autumn, with salted duck egg wrapping
fried squid. Of course there is also Spring Squid, Winter
Squid and spicy Summer Squid with matching colours
and flavours. Chef Umar admits he experimented with
over 50 kilograms of squid to find the perfect formula for
his four seasons of squid house specialty.
Lumpia Udang is everyone’s favourite appetiser, with
its special mayo sauce and tofu-like wrap. The Buncis
Szechuan features baby beans cooked with Szechuan-
style sauce and shredded chicken, while Ikan Steam
Hongkong is Hong Kong-style grouper fish steamed with
the chef’s special secret recipe. Another specialty is the
Kerang Panjang Masak Jahe; delicious long mini clams
with mini ginger chops that create delightful sparks in
your mouth. To sweeten your senses after all the savoury
flavours, try Pisang Keju, banana fritters with grated
cheddar cheese, condensed milk and chocolate sprinkles.
Detox drinks are available to accompany the good food,
such as Green Peace, a fruit and veggie juice, Wakame,
a veggie jelly drink and Power Purple. If you ask Chef
Umar, he might reveal the secret ingredients of each
drink. Menur
Akame Restaurant I Jl. Pelabuhan Benoa 7X, Pesanggaran I P +62 361 855 0819 150 I Open 10am-10pm
Ikan Steam Hongkong
Chef Umar
Akame Restaurant I Jl. Pelabuhan Benoa 7X, Pesanggaran I P +62 361 855 0819 150 I Open 10am-10pm
Katya and Kevin from Budokan
38 let’s eat!
the main affair
CUISINEHeritagekc
let’s eat! 39
Channeling the rustic flavours, culinary traditions and ambience of the spanish Mediterranean,La Finca is more than a restaurant, it is a celebration of life itself, offering food madewith soul, meant to feed the soul.
40 let’s eat! www.letseatmag.com
Churros con ChocolateNegro Fundido
Citrico Exprimido
Calamares Fritos de la Casa
Heavily influenced by the farm-style heritage cuisine of
Ibiza and the Spanish Mediterranean, La Finca brings
authentic flavours and traditions to the table, offering
good, simple food served with a warm welcome and
intimate vibe. Ibiza is best known for its party scene; but
away from the big clubs and tourist hot spots, traditional
family-run restaurants set in atmospheric, refurbished old
fincas (farm houses) create a rich culinary experience. La
Finca founder, Thomas Mack, describes the “Amazing
food sense, strong agricultural tradition and artisan-style
of food” of Ibiza, which became his inspiration for La
Finca, where everything is farm-fresh, made from scratch,
and organic whenever possible.
Housed in a beautiful bamboo structure,
a laid back atmosphere is assured with
distressed wooden tables topped
with vases of daisies and gorgeous
hand-painted ceramic tableware.
Blackboards list daily specials, while
enchanting gardens are filled with
lanterns dangling from frangipani
trees, and cosy sofas piled with plump
cushions that are ripe for nestling, and
leaving the cares of the world behind.
We sip at icy cool Granita de Citricos, (citrus
flavoured granitas) and divinely refreshing Citrico
Exprimido, blending freshly squeezed pomelo, orange,
lemon, limes, muddled citrus zests, Campari and gin.
Artisan wood-fire baked bread with sun-dried tomatoes,
marinated olives and aioli make a great accompaniment.
In true Spanish style every inch of our large round table
is soon filled with terracotta dishes baring all manner of
tasty tapas. There are Patatas Ibicencas, crispy potatoes
with a creamy cheese sauce, roasted with paprika confit
and crushed chilli, tender Calamares Fritos de la Casa,
fried calamari made to a fabulous (but sadly not divulged)
house recipe and Pulpo a la Gallega, a Galician style
octopus with boiled potatoes, paprika, olive oil and sea
salt.) Firm, salty strips of Jamon Iberico de Bellota (Iberico
ham from acorn-fed Iberian black pigs) go perfectly with
Queso de Manchego (Spanish sheep cheese,) and Pan
con Tomate, grilled bread topped with fresh crushed
tomatoes, garlic, olive oil and sea salt. Vibrant salads
include the Ensalada de Rucula con Calabaza brimming
with feta, grilled pumpkin and caramelised almonds.
Conversation and laughter flow as freely as the jugs of
crimson Sangria ‘El Rey’ Roja – lush red wine sangria made
with brandy, orange liquor, oranges, lemons,
limes, strawberries, and apples. Once we
have slowly worked our way through
all the tapas, our main course – an
impressive Carne a la Piedra de La
Finca – arrives, a house specialty
of shredded premium Australian
rib-eye steak cooked on a sizzling
hot stone right at the table,
served with fresh spices, herbs,
and dipping sauces.
Dessert is a fitting finale of petite
wedges of Tarta de Queso de la Abuelita,
a delicate citrus cheesecake made with a
recipe straight from Chef Asier Arroyo’s grandmother.
There are also Churros con Chocolate Negro Fundido
with a molten dark chocolate dipping sauce, and sublime
Trufas de Chocolate Negro con Naranja Amarga y Malibu
(dark chocolate truffles with orange bitters and Malibu
coconut liquor.)
Well satiated and more than a little drunk on fine food and
dangerously tasty sangria, our afternoon at La Finca sadly
draws to a close. Viva Espana, indeed! Alison
www.letseatmag.com let’s eat! 41
La Finca I Jl. Subak Sari 77 Batubelig I P +62 36 274 0088 130 I Open 11am - 11pm I Seminyak Map A-1
42 let’s eat!
soul food
Nachos
www.letseatmag.com let’s eat! 43
The Essence of UbudUbud is renowned for healing, wellbeing and great food, at Taksu Spa and restaurant
we find a healthy dose of all three, accentuated by gorgeous tropical scenery.
Tucked into a quiet lane in the heart of Ubud, Taksu
translates in Balinese as “the indescribable essence of
spirit,” and provides a serene haven in which to relax
and unwind. A charming garden filled with cascading
rock ponds and meandering paths gives way to a leafy
gorge dotted with scenic spa pavilions.
Well established on the Ubud scene, the spa and
restaurant have been operating for the last seven years,
while the quaint Taman Taksu Garden Cafe makes an
inspired new addition. Open-sided wooden pavilions
overlook the medicinal herb garden, where leaves are
plucked fresh for my Pagagan Juice a traditional remedy
known as pennywort in English, believed to be beneficial
in maintaining youth. Our round of drinks also includes
Coconut Water served in customised coconut-shaped
ceramics, and a Bali Summer blending watermelon,
strawberry and apple with a lemon citrus kick.
Pagagan JuiceTruffle Chocolate Cake Gateau
44 let’s eat! www.letseatmag.com
The menu, prepared by Balinese chefs Ketut
and Adi, offers something for every mood and
every appetite, with a good selection of raw
food, gluten free, vegan and vegetarian fare,
as well as chicken, duck and seafood. Produce
comes straight from Taksu’s own organic
gardens, located in the nearby hills, and dishes
include crunchy organic salads, homemade pasta
and panini, Indonesian classics, hearty soups
and grills, and divine desserts.
We start with a couple of raw dishes. The
Strawberry Bisque is a chilled and frothy blend
of fresh strawberries and yoghurt, while the
generous slab of Zucchini Lasagne that follows
is truly excellent, a tasty testament to the
imaginative possibilities of raw food. Thinly
sliced marinated zucchini is layered with fresh
tomato, basil and peppers, with a tangy marinara
sauce, creamy cashew ricotta and a slightly
sweet pesto.
Changing the pace a little we order some good
and spicy Nachos piled high with black beans,
homemade salsa and creamy guacamole,
and a Salmon Panini made with home
baked brown bread topped with swirls of
cured salmon, red onion, lettuce, dill and
dollops of cream cheese. Dessert is a light
and fluffy Cheesecake sweetened with
a thick strawberry coulis, and a spongy
Truffle Chocolate Cake Gateau with a rich
chocolate filling.
As well as daily yoga and dance classes,
Taksu offers interesting workshops
and retreats of the alternative healing
persuasion, as well as Cranio Sacral therapy,
Traditional Chinese medicine, ozone
therapies and spa treatments including
the Divine Pampering Ritual which is
accompanied by a two-course healthy
lunch. Alison
Taksu Spa and Restaurant I Jl Goutama Selatan Ubud I P +62 361 971 490 47 I Open 08.30am - 10.30pm I Ubud Map D-3
let’s eat! 45
Taksu Spa and Restaurant I Jl Goutama Selatan Ubud I P +62 361 971 490 47 I Open 08.30am - 10.30pm I Ubud Map D-3
46 let’s eat! www.letseatmag.com
island life
the of GodsGrapes
Bali, with its tropical climate is not really known as a place to grow grapes and produce wine, and most people don’t realise that there has been a vineyard in the
north of Bali for decades. This is the story of Hatten Wines, built by one man’s vision and his faith in locally grown grapes.
let’s eat! 47
A recipient of the Wine Pioneer Award for
Southeast Asia in 2011, Ida Bagus Rai Budarsa,
the founder of Hatten Wines, comes from
a family with a long history of professional
commercial distillery. Grape growing in Bali is a
distinctive process. The tropical climate provides
a certain challenge for year - long harvesting and
production, and instead of the usual once a year
standard practice, the vineyard is able to have
three harvests per year.
Using three grapes variants: Probolinggo Biru,
Alphonse Lavallée and the Belgian Muscat;
Hatten Wines successfully produces wines that
are suitable for the hot steamy weather, and
also pair well with the wonderfully rich cuisine
of Indonesia.
The green and scenic vineyards in Singaraja,
deserves a special visit. Reaching the 34.5
hectares of vineyard owned and operated by
Hatten Wines is a wonderful driving experience
in itself, starting with the road to Lovina and
onto Pemuteran on the north coast. Succulent
black grapes hang from trellises to form
pergolas, which are used to shade the grapes
as well as the workers who work in the vineyard
and live in the surrounding area. Most of the
workers are from the town of Sanggalangit and
small villages around Singaraja.
48 let’s eat! www.letseatmag.com
The Cellardoor Bali I Komplex Pertokoan Dewa Ruci #3 I Jl. By-pass Ngurah Rai Kuta I P +62 361 767 422 I Kuta Map B-5
Apart from being the main source of income to
many workers, the vineyard also gives a chance for
wives of the local workers to earn extra income
by harvesting the grape leaves, later to be used in
restaurants. The best quality hand-picked grapes
are then sent to the state-of-the-art winery in Sanur,
where they will be taken care of by the experienced
winemaker, James Kalleske. Born in a winemaking
family in Barossa, South Australia, Kalleske is now
the torchbearer of the legacy of Hatten Wines.
The large winery in Sanur is another testament
of the success of Hatten Wines. Bustling with
activities all year long, the winery has complete
facilities to ensure the high quality of the wines.
From its first launch of Rosé in 1994, Hatten Wines
now successfully produces red, white, sparkling
and fortified wines. Available in luxury resorts,
supermarkets as well as small restaurants in Bali and
the rest of Indonesia; Hatten Wines is constantly
innovating and expanding, while winning
several medals in the past few years.
Focusing on the local market where
there is a demand for good quality and
affordable wines, Hatten Wines proves to
be the answer for the growing hospitality
and F&B industry of Indonesia. Eve
let’s eat! 49
The Cellardoor Bali I Komplex Pertokoan Dewa Ruci #3 I Jl. By-pass Ngurah Rai Kuta I P +62 361 767 422 I Kuta Map B-5
50 let’s eat! www.letseatmag.com
“I’m a night owl, so working behind the bar
seemed like a good job for me,” says Budiman
“Tom” Atmaja, a Jakartan who learned about
bartending through endless research. He began
working as bar boy in Kemang, and eventually
ended up in Jakarta’s prestigious bar and
restaurant, Loewy. “I met two mentors there, Kiki
Moka and Harley Gunarwan, who successfully
poisoned me with their passion for mixing and
bartending,” explains the cheerful bartender
while mixing a killer beer frappe. He joined
Sofitel in the pre-opening phase and is looking
forward to making many more merry drinks for
resort guests.
“School is overrated. I learn the art and craft of
bartending while working at the bar, talking to
the customers, trying to open their minds, and
concocting new drinks for them,” states Ari. He
took leave from his hospitality college and does
not intend to come back anytime soon. This
regional Diageo award-winner bartender got
interested in the job when he tried his juggling
ability in flair bartending competition. “What
I love most about bartending is its endless
possibilities. There will always be things to learn
and new trends to catch up on,” he explains,
while mixing a mean Papaya Martini.
Budiman Atmaja a.k.a TomI Gusti Salit Made Ari Naryana a.k.a Arey Barker Bali
Bar SupervisorBar Supervisor
Sofitel Bali Nusa Dua Beach Resort
BTDC Nusa Dua P +62 361 849 2888
Woo Bar at W Retreat & Spa Bali
Jl. Petitenget SeminyakP +62 361 473 8106
the specialists
www.letseatmag.com let’s eat! 51
Q: What do you like to drink when you go out?TOM: Indonesian or Mexican drinks. Both are spicy!
AREY: Unique drinks, like our tequila shot with orange
wedges and chocolate powder.
Q: Care to share your personal best hangover remedy?TOM: Hot and spicy soup!
AREY: Preparation is the key. Eat first, and be wise
enough to know what you drink.
Q: Where do you find inspiration for creating cocktails?TOM: I find ideas when I go out to eat, or while playing
with ingredients in our hotel kitchen. Desserts are also
quite inspiring; I like to feel the taste and texture of
ingredients.
AREY: Everywhere…. from films, to nature, the kitchen
and even pastries! I once created a cocktail shaped like
an egg because I was inspired by Jurassic Park!
Q: Describe your average working day?TOM: I usually start my day by browsing the internet for
updates and news. I then go to the bar, prepare supplies
and check on fresh produce. Talking to the guests is also
really important and I tend to tease them and challenge
them to try new drinks.
AREY: My shift begins around sunset. I usually start by
checking the bar, coordinating with my colleagues and
then its off to woo the guests, that’s our bar name, by
the way! It usually ends after midnight or if there’s a
function, at the crack of dawn!
Q: Tell us about your best creation.TOM: Frangipani Club (gin, passion syrup, frangipani
flower, raspberry, lemon juice and egg white.) It’s a
twist on the classic Clover Club and definitely inspired
by Bali.
AREY: Papaya Martini (papaya puree, China spice
syrup, lemon juice, vodka infused vanilla and kaffir
lime foam.) I won W’s internal bartending competition
with this one!
Q: What do you think is the most important part of bartending?TOM: Communication, taste and presentation.
Bartending is about the whole experience and not just
about the drink!
AREY: Three things: skill, knowledge and attitude.
Text by Eve
the heat was unforgiving when we talked with these young, talented bartenders from two fabulous bars in Bali. Both boast a long list of awards, and share an unquenchable thirst to keep learning, and to stay faithful to their crafts. rest assured, we will be hearing more from tom of sofitel and arey of
W in years to come.
specialists Battle
52 let’s eat! www.letseatmag.com52 let’s eat!
the insider
let’s eat! 53
Q: Mamma, let’s start at the very beginning. How did you discover your love of cooking?
A: I come from Marche, a beautiful hilly region in Italy
which has both beaches and hills. The Italian food that I
grew up with was always freshly picked produce, light and
rich red meats and seafood. I learned to cook by helping my
mother at home. She was a fantastic cook and her essential
secret weapon was just three ingredients: tomato, extra
virgin olive oil and parmesan. I’ve made pasta since I was
six years old and one day I decided to impress my Papa by
cooking for him, and he sealed my fate when he secretly
told me, “You made this better than your mamma.”
Q: This pizza is so good! Did you go to cooking school? How did you improve your skills?
A: I never learned how to cook academically. I worked
in a family restaurant which belonged to my mother-
in-law for several years, then ended up owning a deli
store where I sold high quality artisan products and
freshly picked ingredients. After I sold it, I divided my
time between Italy and Canada – where my son Antonio
lived. I started visiting Bali in 2000 when Antonio moved
here. One day he came up with an idea of opening a
restaurant, and Rustica Cucina Italiana opened its doors
in 2007.
“Call me Mamma” are the words that greet me as I arrive at Rustica and meet charming Italian-born Luigina Salvati. Her passion for Italian cuisine is obvious, and deeply etched
into every nook and cranny of the restaurant. Tucking herself into one of the rustic chairs, Mama tells us the fascinating story of how she came to open a “cucina Italiana” in Bali.
Q: How do you find Bali as a setting to run an authentic Italian restaurant?
A: Bali is a food paradise! Everything is available. You
can buy all kind of cheese, olive oil, ham and all sorts of
thing to make good Italian dishes. I go to the market every
day, choosing produce and then head straight back to the
kitchen for the preparation. When we first opened, I slept
in a room next to the kitchen for five years. What can I say?
The kitchen is my home!
Q: And how did you find Bali as a place to live?
A: Bali feels a little bit like my home town. Good
weather, warm people. It’s green all year long and
it’s always a pleasure to go around and talk with the
people. We are one big family here in the restaurant,
and hopefully it will be that way too in our new outlet,
opening soon in Canggu!
Q: What is the key to running a successful restaurant?
A: Find the best products, always cook from your heart
and be passionate about what you’re doing.
Text by Eve
Rustica Cucina ItalianaJl. Batubelig No. 1 KerobokanP +62 361 4737812
Luigina SalvatiOwner & Chef, Rustica Cucina Italiana
54 let’s eat! www.letseatmag.com
let’s cook
The mild savoury taste of grilled prawn with traditional Balinese seasoning and sambal matah sauce, complimented by a fresh tomato-basil salad, creates a flavourful combination in this popular dish at Eternal Restaurant, Ametis Villa Batu Bolong. “I love to taste new food, and to combine new ingredients,” admits Chef Mustika, who has created many delicious recipes.A simple, easy to cook Indonesian tapas seems to be a perfect option to us.
Ingredients:
Prawn:
200 gr peeled prawns
6 stalks lemongrass as skewers
A pinch of salt and pepper
Sauce:
50 gr chopped shallot
10 gr chopped red chili
3 stalks chopped lemongrass
1 tsp grilled shrimp paste
3 tbsp salad oil
1 kaffir lime
A pinch of salt and pepper
Side Dish:
1 fresh tomato
Basil leaves
Olive Oil
50 gr chopped shallot
Method:
Grill the prawns:
Put the clean prawns in a bowl and
marinate with salt and pepper.
Grill until it slightly browned.
Skewer the cooked prawn with
lemongrass stalks, set aside.
Sauce:
In a bowl mix all ingredients until
well combined, add salt and pepper.
Pour the sauce over the grilled
prawns.
Salad:
Chop the tomatoes into small
squares.
Chop basil leaves into small pieces.
Mix all ingredients gently and add
salt and pepper.
Place grilled prawns on top.
udang sereh“ the Lemongrass Prawn”
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56 let’s eat! www.letseatmag.com
let’s sip
Three in OneWith bars situated in the sumptuous lobby, the leafy poolside garden, and the
rooftop overlooking the Indian Ocean, those in search of a drink will find themselves spoilt for choice at Pullman Legian Nirwana Bali.
i can certainly think of worse ways to spend a sunny
afternoon in Bali than bar-hopping at a stylish resort
on the Legian seafront, sampling newly-introduced
cocktails. Encircling lush tropical gardens, the seven
buildings of Pullman Legian Nirwana are designed to mimic
the gentle curve of a frangipani, lending a certain softness to
this spacious contemporary resort.
We start our afternoon sojourn in the breezy G Bar (Garden
Bar,) nestled between a picturesque swimming pool and
leafy gardens. Dappled afternoon sunlight filters through
the palms, and guests lounge on deck chairs, and in the
pool sipping cocktails in a vision of holiday bliss. We perch
ourselves under a burgundy sunbrella and are served Frozen
Strawberry Margaritas – lush crimson towers of Tequila,
strawberry liqueur, Triple Sec and fresh strawberries – an
ideal complement to the balmy setting. The Mango Burst
makes a lovely non-alcoholic alternative with its thick blend
of strawberries, mango and orange juice. Casual poolside
cuisine includes pizza, pasta and sandwiches, while homesick
Aussies and meat lovers will enjoy the weekly Friday night
Aussie BBQ, not to mention the Draught Beer Happy Hour
1-5pm daily (buy two get one free,) as well as daily promos
like Tuesday’s ‘Margarita Madness.’
G BAr
Mango Burst
3
let’s eat! 57
A s sunset approaches the rooftop beckons,
and we take the lift to the IP Bar, (Infinity
Pool Bar.) The views are gorgeous, and the
setting with its sleek timber deck, white sun
loungers and blue cushions, creates a chic Mediterranean
vibe. Far below, perfect waves roll one after another
across the glistening sea and a steady crowd gathers as
the setting sun bathes the sky in streaks of crimson.
The Lychee Passion Fruit Mojito, served in an icy
tall glass makes a tasty sun downer, brimming with
light rum, fresh lychee and
passion fruit, mint leaves
and a splash of soda.
iP BAr
Lychee Passion Fruit Mojito
58 let’s eat! www.letseatmag.com
Pullman Bali Legian Nirwana I Jl. Melasti No.1 Legian I P +62 361 762 500 Open G-Bar 11am- 10pm / L Bar 7am-12am / IP Bar 10am -7pm I Kuta Map A-3
W ith nature’s dazzling
sunset display over
we make our way
down to the L BAR,
adjoining the lobby. Curved, burgundy-
hued sofas, and funky art installations
and light fittings create a cosy sensual
space. Signature cocktails include the
Dry Martini, a perfect blend of gin
and Dry Vermouth (shaken not stirred,)
while fruity martinis include Pineapple
and Strawberry. As a mocktail, I am
besotted by the Beauty Rosella,
a deliciously refreshing blend of
strawberries, limes, rosella flowers, fresh
mint leaves, lemonade and soda water,
while the rich and creamy Cookies is
a decadent mix of vanilla ice cream,
milk, chocolate cookies and whipped
cream. Equally suited to a quiet after
dinner drink, romantic rendezvous or
a casual daytime meeting point, the L
BAR also offers single origin coffees,
a ‘Tea Deli by Pullman’ and ‘Tapastry
– the art of Tapas by Pullman,’ with
selections including King Prawns with
Fragrant Herbs on Pipette with Sweet
Chilli Dip and Tandoor Chicken Kebab.
Take advantage of the ‘Buy two, get
one free’ special that runs from 10pm
to 1am daily. Alison
L BAr
Dry Martini Cookies
Let’s eat! Magazine now available at Books & Beyond.
Your best guide to have the unforgettable culinary
journey in Bali.
Medan • Palembang • Jakarta • Bandung • BaliBalikpapan • Makassar • Manado
Pullman Bali Legian Nirwana I Jl. Melasti No.1 Legian I P +62 361 762 500 Open G-Bar 11am- 10pm / L Bar 7am-12am / IP Bar 10am -7pm I Kuta Map A-3
60 let’s eat!
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let’s eat! 61
-Thomas Mack, La Finca
“spanish cooking tends to be very traditional, where
age-old recipes and cooking methods are handed down generation to generation to maximise the full flavors of
the dish and its ingredients.”
62 let’s eat! www.letseatmag.com
bbb
FijianFeastFeast
hungerlust
Few places can match the romantic allure of the Fiji Islands – a land of sun baked beaches, coconut palms and coral atolls. Once known as the Cannibal
Isles, ancient Fijians chiefs had a penchant for feasting on human flesh; thankfully those days are over and modern travellers are treated to copious
amounts of fresh fish and seafood, root crops like cassava and yams, and plenty of kava – the mildly narcotic national drink of Fiji.
Fijianb
let’s eat! 63
64 let’s eat! www.letseatmag.com
Sailing across the South Pacific we arrived in the
Yasawa Islands, a chain of rocky volcanic islands
surrounded by vibrant coral reefs and a fluorite
sea. Unspoilt and remote, this is truly the place of
castaway fantasies (and many a castaway movie,)
home to traditional villages and a smattering of
backpacker joints and boutique resorts. Tropical fruit
abounds, with trees heavily laden with paw paws
(papayas), bananas and of course coconuts, a Fijian
staple that forms the basis of many a dish – from rich
soups, to spicy curries and creamy desserts.
Early mornings see spear fishermen glide on to
the white sandy beaches with boats filled with a
fresh catch of walu (Spanish mackerel), white and
red snapper, giant lobster and mud crab. Seafood
is simply grilled or fried with a little lemon or
butter, or perhaps turned into a spicy coconut
curry. Walu is the fish of choice when it come to
Kokoda (pronounced core condaa) one of Fiji’s most
famous dishes. The freshly caught fish is diced then
marinated in squeezed lime juice for a few hours – the
acidity of the juice ‘cooks’ the fish. Freshly scraped
and squeezed coconut milk is added, together with
finely diced tomatoes, spring onions, chillies, salt
and pepper, to create a zesty dish similar to Mexican
ceviche.
http://m
ilestomem
ories.com
www.letseatmag.com let’s eat! 65
Fiji is probably best known for
its Lovo, a traditional feast with
food cooked in an underground
oven, much like the Hawaiian
Luau. Preparation for a Lovo
begins in the morning with a fire
laid in a pit in the sand. Rocks are
added to absorb the heat. Lamb,
pork, chicken and whole fish are
wrapped in woven banana leaves,
alongside bundles of sweet potato,
cassava and stuffed pumpkin,
then placed on top of the hot
coals, covered and left to cook for
several hours creating a rich smoky
bbq flavour. Once unearthed,
the food is served up buffet-style
with fresh salads, kokoda, stir fry
and palusami - my favourite of all
Fijian dishes, made with dalo (Fijian
spinach) cooked with onion, chillis,
lemon and thick coconut cream.
A Fijian feast is never complete
without a round of kava, a mild
narcotic beverage made from the
dried roots of ‘yaqona’, a pepper
plant which is ground and mixed
with water then served from a
wooden bowl known as a ‘talanoa.’
While widely used for ritual
purposes, drinking kava is also a
way of socialising, with everyone
sitting cross legged in a circle
around the talanoa, drinking from
the same coconut bowl, playing
guitars and singing. As with the
effect of drinking to much alcohol,
over indulging in too much kava
can leave you pleasantly legless!
Alison
http://twenty-somethingtravel.com http://www.photoeverywhere.co.uk
66 let’s eat! www.letseatmag.com
Table for two, please Tolong, mēja untuk dua orang
I have an allergy to... Saya alērgi...
Do you have a smoking area? Ada tempat untuk merokok?
Do you serve lunch? Apakah anda buka untuk makan siang?
Is there a car parking spot? Ada tempat parkir mobil?
Can I make a reservation? Bisa pesan tempat?
I’d like... Saya mau...
to try mencoba
to bite menggigit
to drink meminum
to eat memakan
to take away membawa pulang
to wrap membungkus
bestseller terlaris
one crate satu keras
two dozen dua lusin
half kilogram setengah kilogram
three slice tiga iris
eating Out = MaKaN dI Luar
how to say
This is... Ini...
hot panas
sweet manis
tangy kecut
cold dingin
delicious ēnak
foodwords
talkingfood
shrimp udang
eel belut
pork babi
crab kepiting
quail burung puyuh
tenderloin has dalam
pickle acar
cloves cengkēh
vinegar cuka
red kidney bean kacang merah
pronunciation
a as in ‘part’
ē/e as in ‘get’ or ‘may’
i as in ‘doing’
o as in ‘dog’
u as in ‘nut’
c as in ‘chair’
g as in ‘goal’
ua as in ‘wa’
ny as in ‘canyon’
The rule of the thumb is that Indonesian is pronounced as it is written.talkingsnacks
snacks makanan kecil
portion porsi
tea spoon sendok teh
cup cangkir
fritter gorēngan
appetiser makanan pembuka
let’s eat! 67www.letseatmag.com
68 let’s eat! www.letseatmag.com68 let’s eat! www.letseatmag.com
BALI
let’s eat! 69www.letseatmag.com
KUTA
SEM
INYA
K
70 let’s eat! www.letseatmag.com
SANU
rUB
Ud
let’s eat! 71
jIM
BArA
NNU
SAdU
A
72 let’s eat! www.letseatmag.com
MONSIEUr SPOON OBErOIJl. Kayu Cendana no. 2 Oberoi (next to Seminyak Square)P +62 878 6280 8859www.monsieurspoon.com
MONSIEUr SPOON UMALASJl. Umalas 2, no 43 KerobokanP +62 878 6280 8859www.monsieurspoon.com
MOTEL MEXICOLAJl. Kayu Jati 9, PetitengetP +62 361 736 688
MYKONOS Jalan Kayu Aya 52,OberoiP +62 361 733 253
OBSESSIONJl. Dhyana Pura
PASSArGAdJl. Camplung Tanduk 5P +62 361 738 857
PATIO @ PLATArAN BALI rESOrT ANd SPAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
PETITENGETJalan Petitenget #40P +62 361 473 3054
rUSTICA CUCINA ITALIANAJl. Batubelig 1 KerobokanP +62 361 4737 812
rUMOUrSJalan Kayu Aya 100 OberoiP +62 361 738 720
SLIPPErY STONESeminyak, Batu Belig
SWISS BELINNJl. Sunset Road 88S, SeminyakP +62 361 739 888
ThE BrEEzES rESOrT & SPA BALIJl. Camplung Tanduk No. 66P +62 361 730 573
ThE dECKJl. Petitenget, SeminyakP +62 361 8487 200
WArISAN rESTAUrANTJl. Raya Kerobokan 38 SeminyakP +62 361 731 175www.warisanrestaurant.com
WArUNG TAULANBanjar Semer KerobokanP +62 361 738 229
zANzIBArJl. Arjuna - Pantai Double Six, SeminyakP +62 361 733 527
BETELNUT CAféJalan Batu BolongP +62 821 4680 7233
BUTTEr CAKE & COffEE ShOPJl. Pantai Berawa 44P +62 81 936 216 983CAfé CANGGUJalan Pantai BerawaP +62 361 219 2255 CAfé MOKAJalan Raya AnyarP +62 361 844 8933
CANTEEN CAféJl. Batubolong No. 34P +62 878 6228 1755
GrEEN GINGErJl. Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640
GUSTO GELATO & CAffEJl. Umalas 2 KerobokanP +62 81338072041
ThE LITTLE GrEEN CAféJl Bidadari No 1. P +62 361 275 2125
MErICA @ PAN PACIfIC NIrWANA BALI rESOrTJl. Raya Tanah Lot PO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
MONSIEUr SPOON CANGGUJl. Pantai Batu BolongP +62 878 6280 8859www.monsieurspoon.com
OAzIA SPAVOdKA BAr& KITChENJalan Sahadewa Br AnyarP +62 361 800 8887
rOTI CANAI STrEET KITChEN58 Jl. Batu BolongP +62 821 474 75 550
STICKY fINGErSEcho Beach P +62 361 809 0903
ThE COffEE ShOP @ WArUNG CANGGUJl. Pantai BerawaP +62 361 843 1988
VUE BEACh CLUB @ LV8Jl. Discovery no. 8P +62 361 894 8888
WATErCrESSJalan 21a Batu BeligP +62 361 780 8030
Canggu
hArd rOCK hOTEL BALIJalan Pantai KutaP +62 361 755 661www.hardrock.com
KETUMBArJl. Melasti Legian KelodP +62 361 754 452
KITChENETTEJl. Pantai KutaP +62 361 846 4937
LA CUCINA ITALIANA & ThE PONd @ Discovery Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
MAGNOLIA CAfE @ ASTON GrANd KUTA hOTEL & rESIdENCEJalan Raya LegianP +62 361 761 151
MAjOLY rESTAUrANT & LOUNGE Jl. Wana Segara, TubanP +62 361 753 780www.ma-joly.com
NErOJalan Legian 384P +62 361 750 756www.nerobali.com
OAK @ SWISSBELLJl. Sunset Rd 101P +62 361 846 5680
PArAdISUS @ EdEN hOTEL KUTA BALIJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com
PAVONEJalan Padma Utara no. 4P +62 361 756 030
PIzzA EXPrESSJl. Pantai Kuta, Hotel Mercure AreaP +62 361 849 6024
POrTABELLA BISTrO @ fONTANA hOTELJl. Dewi Sri No. 68P +62 361 894 7100
PULLMAN BALI LEGIAN NIrWANAJl. Melasti No. 1 Legianwww.pulmanhotels.com
rOOfTOP dINE & MUSIC LOUNGE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
rOSSO VIVOJalan Pantai KutaP +62 361 751 961
SEAfOOd hOUSEComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-
bali.com
SUShI TEI rESTAUrANTJl. Sunset Road 99P +62 361 780 774
TAKE jAPANESE rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745
ThE AKMANI LEGIANLegian Raya 91 KutaP +62 361 300 9191akmanilegian.com
ThE GArOUPAJl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15www.thegaroupa.com
ThE BEACh LOUNGE@ PrO SUrf SChOOLJalan Pantai KutaP +62 361 751 200
VELVET hIPNOTYzEd @ BEAChWALK rOOfTOP, 3rd fLOOrJl. Pantai Kuta BadungP +62 361 846 4988
VIAIPI rESTAUrANT & LOUNGELegian Street 88P +62 361 752 355www.viaipibali.com
AMAzING BALI CAfEDouble Six BeachP +62 361 783 7374
BALE BALIJalan Kunti 488P +62 361 732 731
BIAN YUEBanjar Umalas Kauh II 106/Tunon, KerobokanP +62 361 473 5405
BIKUJalan Petitenget 888P +62 361 857 0888www.bikubali.com
BISTrO BATU KALIJl. Laksamana 55P +62 361 806 0729
CAfé dEGANJalan Petitenget 9P +62 361 744 8622
CAfé MArzANOJalan Arjuna/Double SixP +62 361 874 4438
CAfé MOKAJalan Raya SeminyakP +62 361 731 424
ChArLIE BAr, BISTrO, BAKErYPetitenget 5P +62 82147417332
ChEz GAdO GAdOJalan Camplung Tanduk (Dhyana Pura) 99P +62 361 736 966
COSMIC dINErJalan Sunset RoadSunset Star Blok C+62 361 894 7389
COSMIC dINEr @ LIPPO MALL KUTA LG-11Jl. Kartika Plaza
dAhANA rESTAUrANT& GALLErYJalan Petitenget No.98XP +62 361 4730131
dEjAVU KITChENJalan Double 6 Blue Ocean Beach No.7XP +62 361 732 777
drOPJl. Petitenget 88 XP +62 81 236 786 659
EArTh CAfEJl. Kayu Aya 99, OberoiP +62 361 736 645
EAT WELLJl. Raya Basangkasa 36P +62 361 737 745
fIrE, WOO BAr, STArfISh BLOO @ W rETrEAT& SPA BALIJalan PetitengetP +62 361 473 8106
fLAPjAKS KIOSKJalan Laksamana Oberoiwww.rama-restaurants-bali.com
fLAPjAKS SEMINYAKJl. Petitenget No. 88XP +62 361 847 5471
GINGEr MOONJl. Oberoi/Laksmana 7P +62 361 734 533
KITChEN ThE CLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436
MASE KITChEN & WINE BArJl. Lebak Sari No. 7 PetitengetP +62 361 739 090www.macavillas.com
MéTIS Jl. Petitenget 6 Kerobokan KelodP +62 361 737 888www.metisbali.com
AL dENTE, STAdIUM CAfEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
B’ COUPLE BAr & GrILL KUTA PArAdISO hOTELJl. Kartika PlazaP +62 361 761 414
BELLA rOSA, TAMAN AYUN & TENKAI @ PAdMA rESOrT BALIJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111
BENE & fEAST @ ShErATON BALI KUTA rESOrTJalan Pantai KutaP +62 361 846 5555
BLUEfIN Complex Kuta SidewalkJalan Kartika Plaza P +62 361 764 100www.rama-restaurants-bali.com
BUBBA GUMP ShrIMP COJalan Kartika Plaza 8XP +62 361 754 028
CAfE ASIAJl. Raya Legian No. 463 KutaP +62 361 755 921
CAfE ITALIA N WArUNG dESALippo Plaza SunsetJl. Raya Sunset RoadP +62 361 768 646www.caffeitaliawarungdesa.com
CASA d’ANGELOJl. Kartika Plaza No. 90xP +62 361 754 016
ENVY @ BArUNA BALIJalan Wana Segara 33, TubanP +62 361 755 577www.envy-bali.com
fLAPjAKSComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com
GABAh @ rAMAYANA rESOrT & SPAJl. Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com
GOLdEN LOTUS, h2O & GrACIE KELLY’S IrISh PUB@ BALI dYNASTY rESOrTJl. Dewi Sartika, TubanP +62 361 752 403
Kuta
Seminyak
Restaurants.
let’s eat! 73
ThrEE MONKEYS SANUrJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002
WArUNG KAYU APIJl. Bypass Ngurah Rai No. 95P +62 361 285 984
ALAYAJl. Hanoman, UbudP +62 361 972 200
ALChEMYJalan Penestanan, UbudP +62 361 971 981
ALILA UBUdDesa Melinggih Kelod, Payangan GianyarP +62 361 975 963
AYUNG TErrACE @ fOUr SEASONSSayan, UbudP +62 361 977 577
BALI STArLING rESTAUrANT @ BALI BIrd PArK Jl. Serma Cok Ngurah Gambir, Batubulan,P +62 361 299 352
BEBEK TEPI SAWAhJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338
BETELNUT NOOdLES SATAY BAr & MUSIC LOUNGEUbud Main StreetP +62 361 971 246
BLU BAr U, dEWATAN dELI, GALLErY COffEE,
BASILICO & LAdA, PEPPErS LATINO GrILL& BAr @ SANUr BEACh BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com
CAfE BATUjIMBArJl. Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com
ChArMINGJl. Danau Tamblingan 97P +62 361 288 029
CINNAMONJl. Danau Tamblingan 80P +62 361 288 457
GELATO SECrETSJl. Danau Tamblinganwww.gelatosecrets.com
MINAMI ON ThE BEAChSegara Village HotelP +62 81286134471
LA TAVErNA rESTAUrANT & ISOLA BISTrOJl. Danau Tamblingan 29P +62 361 288 497
LOTUSJl. Danau Tamblingan 30P +62 361 289 398
MANIK OrGANIKJl. Danau Tamblingan 85P +62 361 855 3380
MASSIMOJl. Danau Tamblingan 228P +62 361 288 942www.massimobali.com
PIzzA rIA, TELAGA NAGA @ BALI hYATT Jl. Danau Tamblingan 89 P +62 361 281 234
SANUr hArUM@ SANUr PArAdISE hOTEL & SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
SECTOr BAr-rESTAUrANT LOUNGE & EVENT hOUSEBalibeach Golf Course Jalan Hangtuah No. 58P +62 361 287 733
SErENITY SPANISh BAr & rESTAUrANTJl. By Pass Ngr. Rai 27AP +62 361 284 381
ThE VILLAGE @ GrIYA SANTrIAN Jl. Danau Tamblingan 47 P +62 361 285 025www.santrian.com
Sanur GUWUNGJl. Raya PeliatanP +62 361 975 139
IBAh rESTAUrANT@ Ibah Luxury VillasCampuhanP +62 361 974 466
jANGGAr ULAMJl. Raya Goa Gajah, Br. Teges Kanginan PeliatanP +62 361 972 092
KAYUN rESTAUrANT & LOUNGEJl. Raya Mas 47P +62 361 973 091
KEBUNJl. Hanoman UbudP +62 361 780 3801
KOMUNE rESOrT & BEACh CLUBPantai KeramasP +62 361 301 8888
LITTLE K Jl. Hanoman Pengosekan (behind Siam Sally)P +62 361 971 236
MOzAIC Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com
PAdI @ fUrAMA XCLUSIVE VILLAS & SPABanjar Bindu, Mambal, 8 Jalan MelatiP +62 361 898 8688
SKAjI-TArI-USBehind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122
rONdjI’S @ ThE BLANCO rENAISSANCE MUSEUMCampuan UbudP +62 361 975 502
SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
SPACCANAPOLIJalan Raya PengosekanP +62 361 973 138
SWEPT AWAY @ SAMAYA UBUdBanjar Baung,Desa SayanP +62 361 973 606
ThrEE MONKEYS UBUdJalan Monkey ForestP +62 361 975 554
ThE dINING COrNEr @ KAYUMANIS UBUd PrIVATE VILLA ANd SPASayan Village UbudP +62 361 972 777
TSAVO LION @ BALISAfArI & MArINE PArKJl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8P +62 361 975 656www.balisafarimarinepark.com
TUT MAKJalan Dewi SitaP +62 361 297 5754
UMA BY COMOJl. Raya Sanggingan, KedewatanP +62 361 972 448
WAPA dI UMEJl. Sueta, Br Bentuyung UbudP +62 361 973 178
WArOENG BErNAdETTEThE hOME Of rENdANGJalan Raya MasBr. Teges YangloniP +62 361 971 852
WArUNG ENAKPengosekan RoadP +62 361 972 911
WhITE BOXJl. Raya Andong 22-24,P +62 361 979 059F +62 361 979 062www.whiteboxbali.com
BEBEK BArISJl. Mahendradatta No. 18xP +62 361 845 0791
jEMPIrING rESTAUrANT @ ASTON dENPASAr hOTEL ANd CONVENTION CENTErJl. Gatot Subroto Barat 283P +62 361 411 999
ABC @ KLUB jIMBArANKori Nuansa No. 257, Taman GriyaP +62 361 806 7776
Ah YET ABALONE SEAfOOd rESTAUrANT @ rIMBAJl. Karang Mas SejahteraP +62 361 846 8468
BELLA rOSA, KO & jIMBArAN GArdEN @ INTErCONTINETAL BALI rESOrTJalan Uluwatu 45P +62 361 701 888
ChIrINGUITO EL KABrONJalan Pantai CemongkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416
ChOCOLATE CAfé, TOPENG rESTAUrANT & BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663
CUCAJalan Yoga PerkanthiP +62 361 708 066
dI MArE@ KArMA KANdArAJl. Villa Kandara Br. Wijaya Kesuma UngasanP +62 361 848 2200
fINN’S BEACh CLUB @ SEMArA LUXUrY VILLA rESOrT UngasanP +62 361 848 2111
jIM’BAr’N rOOfTOP | LOUNGE | dINING @ hArrIS hOTEL BUKIT jIMBArANJl. Raya Uluwatu 2000XP +62 361 846 8777www.harris-bukitjimbaran-bali.com
jIMBArAN BEACh CLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922
jU-MA-NA, TAMArINd@ BANYAN TrEE UNGASANJalan Melasti, Br. KelodUngasan, Jimbaran P +62 361 300 7000
KISIK @ AYANAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MérIdIEN BALI jIMBArANJl. Bukit Permai JimbaranP +62 361 846 6888
MAdEINITALYJl. Pantai Balangan, Br. CengilingP +62 361 847 0201
SONO TEPPANYAKI @ ANANTArA ULUWATUJl. Pemutih, Labuan SaitP +62 361 895 7555
SINGLE fINUluwatu (below Blue Point)P +62 878 620 398 66
SUNdArA, TAMAN WANTILAN @ fOUr SEASON jIMBArAN P +62 361 701 010www.fourseasons.com
TAPIS @ KAYU MANIS JimbaranP +62 361 705 777
ThE EdGEJl. Pulau Goa Lempeh Banjar Dinas Kangin PecatuP +62 361 8470 700
SUShI ATTACK, ThE CANOPY, YANIES rESTAUrANTJL RAYA KEDEWATAN8.480060° S115.246930° E
BrIdGES BALIJalan Raya CampuhanP +62 361 970 095
CAfé dES ArTISTES Jalan Bisma 9XP +62 361 972 706
CASA LUNA Jalan Raya Ubud P +62 361 977 409www.casalunabali.com
ELEPhANT SAfArI PArK ANd LOdGEJalan Elephant Park taro/TegalalangP +62 361 721 480
ELEPhANT VIEW, WANA rESTAUrANT @ BALI zOOJl. Raya Singapadu, SukawatiP +62 361 294 357
GAYA GELATOJl. Raya SayanP +62 361 979 252
GELATO SECrETSJalan Monkey ForestP +62 361 977 899
GLOVE & STOVEJl. Raya SangginganP +62 361 362 8795
GLOW @ COMO ShAMBALABegawan GiriP +62 361 978 888www.cse.como.bz
GrEEN hOUSEJalan Monkey ForestP +62 361 978 189
GianyarUbud
Denpasar
JimbaranUluwatu
Lamak
“An artful dining experience in the heart of Ubud”
Raspberry Chocolate Mousse
LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com
74 let’s eat! www.letseatmag.comwww.letseatmag.com
ArOMA MEAT PrOCESSINGJalan By Pass Ngurah Rai No. 555XPesanggrahan, DenpasarP +62 361 729 494
ArTS rEPLICA fOOdKompleks Ruko Tuban Plaza No. 2Jalan By Pass Ngurah Rai, TubanP +62 361 759 501
BALIEPICUrELUXUrY CATErINGJalan Raya Kerobokan No. 253, KerobokanP +62 361 737 121
BALI dELIJalan Kunti 117XP +62 361 738 686
BALI fINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376
BALI MOON LIqUErSwww.balimoonliquers.netP +62 361 461 945
COLd STONE CrEAMErYBali Discovery Mall GF #2Jalan Kartika Plaza, KutaP +62 361 769 784
dIjONKuta Poleng Mall Bl. A1-A2Jalan Setiabudhi, KutaP +62 361 759 636
drUM WhISKYJalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, TabananP +62 81 3370 65688
GOUrMANd dELI @ ST. rEGIS BALI rESOrTKawasan PariwisataNusa DuaP +62 361 847 8111
GOUrMET GArAGEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650
hArd rOCK BEACh CLUB (hrBC) dELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
hATTEN WINEThE CELLArdOOrKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai. KutaP. +62 361 767 422HattenWines.com
ASTON POOL BAr@ ASTON KUTA hOTEL& rESIdENCEJalan Wana Segara, KutaP +62 857 754 999
BOShE VVIP LOUNGEJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600
CENTErSTAGE, hArd rOCK CAfE@hArd rOCK hOTELJalan Pantai KutaP +62 361 761 869
COCOON BEACh CLUBJl. Double Six SeminyakP +62 361 731 266
dEEjAY CLUBJalan Kartika Plaza 8XP +62 361 758 880
EIKONJalan Legian 178, KutaP +62 361 750 701
GrACIE KELLY’S @ BALI dYNASTY rESOrTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403
hU’U BAr & GrILLJl. Hotel The OberoiP +62 361 736 443
jAzz CAfE UBUdJalan Tebesaya, UbudP +62 361 976 594
KING COLE BAr @ ST rEGIS BALI rESOrTKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111
KU dE TAJalan Laksmana 9 SeminyakP +62 361 736 969
M BAr GOJalan Legian, KutaP +62 361 756 280
ThE BEACh CLUB@ KArMA KANdArAJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222
OCEANS 27@ dISCOVErYShOPPING MALLJalan Kartika Plaza P +62 361 765 027www.oceans27.net
rOCK BAr @ AYANA rESOrT & SPAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222
BALI LUNA @ ASTON BALI BEACh rESOrT & SPAJalan Pratama 68 X P +62 361 773 577www.AstonBali.com
BUMBU BALIJalan Pratama P +62 361 774 502
EIGhT dEGrEES SOUTh , rIN, SPICE @ CONrAdJalan Pratama 168 P +62 361 778 788www.conradhotels.com
MEAdS BEACh BAr ANd GrILLJalan PratamaP +62 361 776 604
NOVOTEL BALIJalan PratamaP +62 361 772 239
PAON BEACh CLUBJalan Pratama No 70P +62 361 776 555
SAKALAJalan Pratama 88 P +62 361 774 499
ThE WhACKO BEACh CLUBJl. Pratama No. 99XP +62 361 771 384
AMArTErrAKawasan Pariwisata Nusa DuaLot 7 Block B BTDC Resort AreaP +62 361 776 400
ArWANA @ ThE LAGUNAKawasan PariwisataP +62 361 771 327
BEBEK BENGILBlock A - The Bay BaliP +62361 8948111www.bebekbengil.com
BENIhANA & GYUKAKUBlock B - The Bay BaliP +62361 8948178
BONEKA, dULANG @ ThE ST. rEGIS BALI rESOrT P +62 361 847 8111 www.stregis.com
dEOPErA BEACh CLUBBlock B - The Bay BaliP +62361 8948168www.deoperabali.com
hONEY ANd BrEAdPEPITO EXPrESSJl. By Pass Ph +62 361 776 316
TanjungBenoa
hONG XINGBlock A - The Bay BaliP +62361 8948128www.hongxingbali.com
LAGOONA, OCTOPUS@ AYOdYA rESOrT BALIJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102www. ayodyaresort.com
MULIA rESOrT & VILLAJl. Raya Nusa Dua SelatanP +62 361 301 7777
PIASAN & TETArING rESTAUrANTKayumanis Nusa Dua Private Villas & SpaBTDC Area P +62 361 770 777www.kayumanis.com
PIrATES BAY BALIBlock D - The Bay BaliP +62 361 894 8138www.thepiratesbaybali.com
PrEGO, VErANdA rESTAUrANT @ ThE WESTIN rESOrTSP +62 361 771 906www.westin.com/bali
rAjA’S @ NUSA dUA BEACh hOTEL & SPAP +62 361 771 210www.nusaduahotel.com
SALSA VErdE @ GrANd hYATT BALIP +62 361 772 038www.bali.grand.hyatt.com
ThE BAY BALILot C-0, BTDC areaP +62 361 894 8200www.thebaybali.com
ThE ShOrE @ NIKKO BALI rESOrT ANd SPAJalan Raya Nusa Dua SelatanP +62 361 773 377
ICELANd VOdKA PT Dewata Kencana DistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299
KAYUAPIJalan Kuwum 1X, KerobokanP +62 361 787 7476
KOU CUISINEJalan Monkey Forest,UbudP +62 361 972 319
MINI MArTJalan Bypass Ngurah Rai, JimbaranP +62 361 777 361
PANTrY MAGICRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647
PAPAYAJalan Mertanadi, KutaP +62 361 759 222
PEPITOJalan Kediri 36A. KutaP +62 361 759 112
POd ChOCOLATE fACTOrY & CAfEBali Elephant Camp, PetangP +62 361 239 440
PT INdOWINESJl. Sunset Road No. 166P +62 361 847 7232
SABABAYJalan Raya Puputan No. 64AP +62 361 261 104www.sababayselections.com
SCENIAJalan Suwung Batan Kendal 52 Block VP +62 361 275 2007www.scenia.co.id
TWO ISLANdS WINESThE CELLArdOOrKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai, KutaP. +62 361 767 422
WAKALANd CrUISEwww.wakahotelsandresort.comP. +62 361 484 085
UNILEVEr fOOd SOLUTIONSJakartawww.unileverfoodsolutions.co.id
rOUNd BArJalan Penestanan KlodSayan, UbudP +62 361 976 738
SECTOr BAr & rESTAUrANTS@ BALI BEACh GOLf COUrSE Jalan Hangtuah 58 SanurP +62 361 287 733
SKY GArdENJalan Legian 61, KutaP +62 361 755 423
SOS @ ThE ANANTArAJalan AbimanyuSeminyakP +62 361 737 773
TEqUILA BArGrand Istana Rama HotelJalan Pantai KutaP +62 361 752 208
ThE LOBBY @ NUSA dUA BEACh hOTEL & SPAKawasan Pariwisata Nusa Dua Lot 4P +62 361 771 210
ThE OCEAN BAr @ ThE LEGIANJalan Kayu Aya, OberoiP +62 361 730 622
VI AI PIJalan Legian 88KutaP +62 361 750 425
WOO BAr @ W rETrEAT & SPA BALIJalan PetitengetP +62 361 473 8106
zj’S BAr & LOUNGE @ ThE MULIAJl. Raya Nusa Dua SelatanP +62 361 302 7777www.themulia.com
Nusa Dua
Miscellaneous Club & Bars
Now Open!a trendy hotspot in Padma Utara, Legian
Sunset SensationBuy 1 Get 1 Free
Grab 5 ice-cold beers in a fancy bucket only IDR 88,000 net
everyday, from 05:00 to 07:00 pmexclusive cocktails, wine and bubbles
Beer O’CLOCK
CHADIS, a Rooftop Bar
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SWISS-BELINN LEGIAN BALIJalan Padma Utara, Legian, Bali 80361 - Indonesia
Tel: (62-361) 760 300, 760 322 | Fax: (62-361) 760 311 | E-mail: [email protected]
at www.swiss-belhotel.com
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denpasar I Sanur 1688 Beach Bar @ Grand Bali Beach • Arena • Aroma Meat Shop • Art Cafe Warung • Au Bon Marche • Ayucious Rest • Bali Adventure Tours • Bali Dewata Wine • Bali Moon Liqueurs • BNI • Bonsai • BRI • Cafe Batujimbar • Cape Discovery • Charming • Cinnamon • Corporate of Swiss - Bel Hotel Int’l • Flapjaks • Fivelement • Fortune Cookie • Garuda Indonesia @ Jalan Sugianyar No.5 • Garuda Indonesia @ Sanur Beach Hotel • Gelato Secret • Grand Hyatt Sanur • Griya Santrian/The Village • Fume Gourmet • Hatten Wines • Jempiring @ Aston Denpasar • Kadin Bali • Kokoya • Kopi Bali House • La Taverna • Lotus Restaurant • Manik Organic • Massimo • Mercure Sanur • Mezannine Restaurant & Bar • Mini Mart • Piccadilly • SPB Denpasar • Sababay • Sanur Beach Hotel “Basilico” • Scenia • Sector • Smorgas • Sobek • Starbucks • Storm Beer • Street Cafe • Suarti Maestro • Sudamala • Three Monkeys Sanur • Travelworks & BCP Secretariat • Warung Kayu Api • Yuni Bali Furniture
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Payment Method by TransferDelivery fees (within Bali) : IDR 400,000 /exp /annum
Method of PaymentPlease settle payment by transfer to the following account:PT Khrisna Inter Visi Media 1. Acc. No. 145009.708.3931, Bank Mandiri Kuta or2. Acc. No. 00464.04852, BNI Legian.
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Speak with us at tel: +62 361 815900or email [email protected] to make your booking.Jalan Raya Tanah Lot, Tabanan 82171, Bali, Indonesia
“Sometimes I've believed as many as six impossible things before breakfast”Lewis Carroll, 1865