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VOLUME 25 - AUgUst 2011
Italian FlaROSSO VIV
Drink ZoneKg Cle Br
New RestaurantLg Lg Rbs
Great DealYeyes
SpotlightEghDegreesSh
DessertBrssere
The 2nd Anniversa
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12. NEW ENTRIES
20. food SToRy
Kebb; Te Univers Me
24. gREaT dEal
yees; Wrun n git S
28. SpoTlIghT
Eit derees Sut; Tric Trnquiit
32CovER StoRYRosso Vivo
Italian Flair
38. NEW RESTaURaNTli li Ribs; Mre n Mre!
42. dININg & lEISURE
Kuu Kuu Brn Vis n Tree S
46. hEalThy food
Te Ubiquitus Ccnut
cos
16LoCaL CuiSinEAmarta@ Melia BenoaThe Source of Life
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Cver: Biscotti al lime
Sfere di Mango
pt b heri obrink
lctin: Rss Viv
50. ThE SpECIa
Ce yeui Vn Meckeren; Sime, Cen, f
Ce Mrc Trices guri; E Cc
54. lETS C
Butter Cicken b Ce Mn (Te We
56DRinK zonKing Cole Bar @ St. Reg
Grace and Glamo
66. hoW To S
67. Map & dIRECT
76. pICK Up p
60DESSERtAll Day Dining atBrasserie
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wrirs
A Member of
www.kg.co.id
Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi
Media. Although every care is taken, neither the publishers nor any of their designees
assume responsibility for the opinions and information expressed by the editorial
contributors. All material in this publication is copyrighted and cannot be reproduced
without written permission of the publisher or author. All trademark and rights to Lets
Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted
for consideration to the editorial office. Lets Eat! is not responsible for the return of
unsolicited material.
c 2011 Lets Eat! ISSN 2085-5907
Is a travel writer and self confessed
food-lover. She has spent many years
traveling the globe, immersing herself in
foreign cultures and sampling local cuisine,
applying her motto everything should be
tried at least once. Alison has also worked
in a number of roles within the food and
beverage industry, most recently in Fiji as
the manager of an exclusive resort famous
for its gourmet cuisine. Her heart has now
been captured by Bali where she is happily
indulging her favorite things; writing and
discovering new restaurants. \AB
Lets Eats newest writer describes herself
as a part-time food lover and a full-timefood friend. She enjoyed her exposure to
many different restaurants during her year
teaching Indonesian Language and Culture
in Washington DC. Now back in Indonesia
she has discovered that her pleasure
in trying new food and restaurants has
deepened. Menur mostly works in sales
and marketing, but deep down she k nows
that one day she will have her own business,
hopefully a restaurant! \MA
Formerly worked full-time on the editorial
team of a local tourism magazine, but found
the life of a freelance writer suits her best
and allows her to follow her passions in life,
writing and travelling while worshiping
the beauty of nature at the same time. \AM
Alison
Menur
Ari
Office
Khrisna Building II, 2 Floor
Jalan Raya Kuta 88RKuta, Bali 80361, Indonesia
nd Ph +62 361 961 0066
Fax +62 361 762 241
info@letseatmag.comwww.letseatmag.com
www.kivm.co.id
Mahendra
Yunata OctavianoHendra Oktaviano
Alison Elizabeth Bone
Menur Astuti
Ari Mustikawati
Inggita Kasim
Karena van Maanen
Heri Obrink
Lidya Julianty
(lidya@kivm.co .id)
Rendy Rustam
(rend y@le tseatmag. com)
Cindy Soraya S
(cind y@le tseatmag. com)
Tommy S Heriadi
Kumara
Agung Selly
I Wayan Wartana
I Nyoman Supartika
I Nyoman Susila
Henry A Bloem
Senior Advisor
Managing DirectorEditor-in-Chief
TA Bid Business Development
Writers
Senior Graphic Designer
TA Bid Graphic Designer
Photographer
Account Director
Account Executive
Web Guy
Human Resources
Dirtribution & Circulation
Food and Beverage Advisor
0 www.lesemg.cm
BALI
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burger
badge bash
Hard Rock celebrated 40 years since its founding
with 1500 staff descending on Kuta beach for
a clean up. They also offered a Burger BadgeBash honouring community heroes with a world-
famous Hard Rock legendary burger for just
a badge. The burger was offered to police,
firefighters, emergency medical technicians and
other community servants in recognition of their
dedication to the community. Hard Rock Hotel
Bali, Jalan Pantai, Banjar Pande Mas, Kuta,
Ph +62 361 761 869 \AM
13 million dollar lookThe Westin Resort Nusa Dua celebrated the completion of its 13 million
dollar transformation with a stylish party. This fresh new look is set to
offer an elevated Westin experience for guests to revive, renew and feel
at their best. The Westin Resort Nusa Dua, Kawasan Pariwisata,
BTDC Lot N-3, Ph +62 361 771 906l \AM
welcome to maca
Maca Villas & Spa is proud to announce its unique presence in
the upscale Seminyak area, offering luxury villas designed for
honeymooners, and couples who wish the utmost in privacy while
having easy access to the beach, restaurants and nightlife venues
that have made Seminyak world famous. Maca Villas & Spa.
Jalan Lebak Sari 7, Petitenget \AM
sos Party
Anantara Seminyak Resort & Spa held an appreciation party at
SOS Supper Club hosting more than 200 travel agents and media
representatives who were treated to a night of hot entertainment,
inspired cuisine and amazing prizes. Anantara Seminyak Resort &
Spa, Jalan Abimanyu, Ph +62 361 737 773 \AM
BAL
I
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menu of the monthCraving scallops? Then head to The Golden Lotus Chinese Restaurant
for their Bali Scallops promotion on offer until October. Savour scallops
in various delicious creations; Sauteed Scallops with Szechuan Sauce,
Steamed Scallops on Japanese Tofu with Black Bean Sauce and many
others for only Rp. 80.000 per portion. Bali Dynasty Resort, Jalan
Kartika, Kuta, Ph +62 361 752 403 \AM
a prestigious premiere
Searchlights filled the night sky as night club legend Dimitri from
Paris wowed the crowd during the premiere of W Retreat & Spa Bal
Seminyak. The 3-day celebration was an extravaganza of fashion
design and music presented with the flair and fanfare that W, Ba
has become famous for. Unique tours and exhibitions, master cooking
classes, scintillating cuisine, cutting edge cocktails and a fabulous d
line up ensured that this was the party of the seaon. W Retreat & Spa
Bali- Seminyak, Jalan Petitenget, Ph +62 361 473 8106 \AB
double your style
Dekuta Boutique Hotel was delighted to stage its Double Your
Style & Celebrations. The event launched the new features of
Dekutas website and its local boutique Destore. Dekuta is an
edgy and creative boutique hotel targeting modern people,culture seekers and professionals. Dekuta Hotel, Jalan
Poppies Lane II, Kuta, Ph +62 361 753 880 \AM
The 101 legian
PHM Hospitality proudly celebrated the grand opening
of the 101 Legian with a glamorous roof top party. The
101 Legian offers a smart stylish concept featuring 197
guestrooms, a restaurant, two bars and a sky pool.The
101 Legian, Jalan Raya Legian 117, Ph +62 361 763
101 \AM
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JAKAR
TA lunch break
Catering to the high demand for good quality
business lunches in Jakartas fast-paced
market environment, the Sheraton Media
Hotel & Towers introduces a new culinary
promotion Breeze Business Lunch at the
hotels all-day dining restaurant, Breeze
Cafe. It features a delicious fresh set menu,
prompt service, friendly atmosphere, and
good value at Rp. 129.000, net per person.
Sheraton Media Hotel & Towers, Jalan
Gunung Sahari Raya 3, Jakarta, Ph +62
21 626 3001 \AM
ramadhan specialCelebrating Ramadhan this year, Cinnamon Restaurant
offers a special iftar buffet menu for the whole month,
featuring Indonesian delicacies, International cuisine and
Ramadhan traditional sweet treats for only Rp. 200.000++
(hal f price for kids .) While for Lebaran, a Special Buffet
Brunch is available to share with all your family and friends
for only Rp. 245.000++ per person. Mandarin Oriental
Hotel, Jalan MH. Thamrin, Jakarta, Ph +62 21 2993
8888 \AM
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delIghtS fROm ShangRI-laPromotions this month include; Creole Cuisine at B.A.T.S Bar &
Restaurant; the Mooncake Festival from August 1st to Sept 1
at Shang Place where you can share the joy with the exclusiv
collection of mooncake gift; and Rosso A Light Summer Treat
from August 8 to 20 featuring tempting dishes from the Tusca
Region, Italy. Shangri-La Hotel Jakarta, Kota BNI, Jalan
Jend. Sudirman Kav. 1, Ph +62 21 570 7440 \AM
chocolate treatPamper yourself with a freshly brewed coffee and a
chocolate roll, infused with the exquisite flavour of hazelnut
at the Art Bakery Corner. Enjoy the comfortable setting
and the fabulous paintings from local Indonesian artists.
Millenium Hotel Sirih Jakarta, Jalan Fachrudin 3,
Jakarta, Ph +62 21 230 3636 \AM
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melia is a leading hotel chain i
Spain, spreading its trademar
all over the world with all inclusiv
hotels that give guests a comfortable reso
stay with a rate that includes meals an
beverages. Guests are then free to rela
and enjoy their vacations without the worr
of where to eat. In-house guests can enjo
this concept at the attractive Melia Benoa
All Inclusive Resort, while outside guest
are also encouraged to visit the spaciou
property and experience the various bar
and restaurants. We visit Amarta, whic
means immortal in Hindi and offers an Asia
Indonesian Fusion dinner menu served in
semi-formal ambience.
Upon arriving guests are welcomed b
friendly staff who offer Balinese sarong
to wear while dining; Balinese food is
specialty, but Thai, Japanese, Chinese an
Indonesian offerings also appear on th
menu. The highlight at Amarta is definitel
the Megibung, which is a typical Balines
way of serving various local dishes in
communal way; I Wayan Subrata, the Foo
and Beverage Director explains that ritua
of sharing food is still well preserved i
Karangasem, East Bali and many othe
regions in Bali. Here the Megibung
presented in a set menu for a minimum o
two people which includes an appetise
main course and dessert.
AmartaThe Sourceof Life
Udang Salad Saos Tomat
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We start with Udang Salad Saos Toma
a fusion appetizer of Balinese Prawn Sala
tossed with tomato sambal, which makes
friendly welcome to our Balinese Ritual. Th
main course is presented on a beautifull
decorated, golden hued dulang (Balines
wooden plate.) There is Ayam Betutu,
long roasted spicy chicken wrapped i
banana leaves, the soft tender flesh is a tru
Balinese specialty; Sate Lilit Ikan, mince
fish with Balinese spices wrapped aroun
stalks of lemongrass to create mout
watering skewers; Udang Bumbu Toma
braised prawn in tomato sauce; Lawa
Kacang Panjang, long beans with mince
chicken salad, and Nasi Kuning, turmeri
perfumed rice seasoned with lemongrass
bay leaves and coconut milk. The Juku
Gedang Mekuah soup is served on the sidea Balinese young papaya soup with re
beans and lime in a delicious chicken broth
We enjoy all these dishes while havin
an interesting cultural conversation with
Wayan Subrata, and all the team at Amarta
including Wayan Sujendra, the Executiv
Sous Chef who has prepared this delightf
Balinese meal for us. He explains that th
originalMegibungritual is eaten with finger
which is why they also prepare finger bow
to wash the hands afterwards.
The traditional dessert served is Jaja
Pasar, a mix of typical Balinese swee
dishes which can be commonly found in loca
markets and includes Bubur Injin (blac
rice pudding), Onde-Onde, a typical Asia
dessert with ground beans, Kue Lapis,
striped rice cake with two color tones, an
Dadar Gulung, pancakes with sweet grate
coconut filling.
Our first BalineseMegibungritual has bee
a tasty experience full of Balinese insigh
and character.\MA
AMARTA MELIA TANJUNG BENOA
Jalan Pratama
Tanjung Benoa Nusa Dua
Ph +62 361 771 714
Open 7pm 11pm
Seat 60
Nusa Dua Map C - 4
Megibung Ritual
Bubur Injin, Onde Onde,Kue Lapis, and DadarGulung
Brem Bali
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oo sory
Kebab is a wide variety of meat dishes originating in Persia,
adopted by the Middle East and Turkey and now found
worldwide. In English, the term generally refers to shish kebab
served on the skewer, or doner kebab served wrapped in bread with
a salad and a dressing. In the Middle East, however, kebab includes
grilled, roasted, and stewed dishes of large or small cuts of meat,
or even ground meat; it may be served on plates, in sandwiches,
or in bowls. The traditional meat for kebab is lamb, but depending
on local tastes and taboos, it may be beef, goat, chicken, pork; fish
KEBABThe Universal Meal
and seafood; or even vegetarian foods like falafel or tofu. Like othe
ethnic foods brought by travelers, the kebab has become part o
everyday cuisine in many countries around the globe. The Arabi
word possibly derives from Aramaic kabbabu, which probably ha
its origins in Akkadian kababu meaning to burn. In the 14th century
kebab was synonymous with tabahajah, a Persian word for a dish o
fried meat pieces. Kebab was used frequently in Persian books o
that time to refer to meatballs made of ground chicken or lamb.
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Shish is the Turkish word for "skewer," and also the Persian word for
"six and shish kebab consists of meat threaded on a skewer and
grilled. Any kind of meat may be used; cubes of fruit or vegetables
are often threaded on the spit as well. Typical vegetables include
eggplant, tomato, bell pepper, onions, and mushrooms.
Doner kebab, literally means "rotating kebab" in Turkish. It is sliced
lamb, beef or chicken, slowly roasted on a vertical rotating spit. The
Middle Eastern shawarma, and Greek gyros are derived from the
Turkish doner kebab which was invented in Bursa in the 19th century
by a cook named Hac Iskender. Doner kebab is most popularly served
in pita bread with salad, but can also be served in a dish with salad,
bread or French fries on the side, or used for Turkish pizzas calledpide or "kebabpizza." . Doner kebab is popular in many European
countries, Canada, New Zealand and Australia. In Europe 'kebab
usually refers to doner kebab in pita, while Australian Doner Kebab
are usually served in wraps which are toasted before eating.
In Australia and the UK, kebabs are most popularly eaten after
night out, representing a large part of nightlife culture. As a resul
many kebab shops will do their main business in the hours around
closing time for local pubs and clubs (usually from 10 pm to 4 am
The same applies for Belgium, the Netherlands, Ireland, New Zealand
Canada, Scandinavia and Italy. Nowadays, you can find Kebab in mos
international restaurants, a refreshing alternative to enjoy grilled o
roasted meat with a Middle Eastern taste.\MA
http://2.bp.blogspot.com/_sjK18HhPluw/TC3GUjMsjyI/AAAAAAAABrw/4q8jMHRpIXI/s1600/P7010028.jpg
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r
YeyesWarung &
Gift Shop
Yeyes was the first warung to open
in Padang Padang and has been
attracting a steady crowd of patrons
ever since, drawn to its laid back surfer
vibe, warm ambience, food that is a great
deal in every sense, and the charms of
Yeye herself, who has been happily feeding
and entertaining her guests for nearly ten
years. The split level building is draped in
colourful scarves and strings of chimes,
while a hotch potch of textiles serve as table
cloths. Everything is cheerfully random, with
eclectic art work and antiques scattered
about, including Balinese statues, masks,
Buddhas, and a magnificent antique carved
wooden bed that serves as a comfortable
and cosy table for two. In the evenings neon
fairy lights transform the terrace into anenchanted garden.
It is obvious from the moment I meet Yeye,
that she has a passion for food and the
culinary arts, I cook like a Balinese dancer
she tells me, Its all in the hands! Th
international menu is influenced by year
of travel, exploring foreign cuisine an
experimenting. Everything is prepared from
scratch so your meal might take a while t
prepare especially on a busy night, bu
the results make the wait worthwhile. Slow
our table fills up with a feast of giganti
proportions fit for a gang of ravenou
surfers on a tight budget.
Fish of the day, pizza, pasta, sandwiche
and burgers all appear on the menu. Th
Crunchy Beer Battered Calamari is
perennial favourite, as are the Spring Roll
served Vietnamese style with fresh julienne
vegetables and shrimp rolled into rice papeand accompanied by a deliciously hot ch
dipping sauce. There is also a good Gree
Salad with lots of cucumber, feta, tomatoes
and green and black olives. During trips to
Pepes Ikan Chick Peas Curry
Thai Spicy Green Curry
Spring Rolls
Yeye
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Thailand Yeye learned the art of creating
authentic Thai Spicy Green Curry with
Prawns an excellent, highly aromatic dish
with crunchy veggies and an abundance
of prawns. She also turns her formidable
skills to a very enjoyable Indian Chick Pea
Curry. I am not at all surprised to discover
that her Indonesian food is also first rate, we
try thePepes Ikan made with tuna and fish
in banana leaf, and follow with Indonesian
desserts, Dadar, light pancakes filled with
coconut and palm sugar drizzled in green
sauce made from pandanus leaf, and a
warm Black Rice Pudding topped with
coconut cream and shredded coconut.
Beer, mixed drinks and juices are also well
priced, I like the range of exotic fruit juices,especially the Sweet Dream a detoxifying
blend of ginger, mint leaves, lime, carrot,
watermelon and honey. You can also drop
into the shop and pick up a gift or souveni
organic fruit and vegetables and wester
staples such as muesli, cereals, chocolate
and chips, and if youre in the area on
Thursday night, make sure you dont mis
the legendary barbecue.
Yeyes is certainly a great deal , with hug
portions of tasty food that wont break th
bank, but more than that, it is also rich
atmosphere and energy, a place for makin
memories.\AB
YEYES WARUNG & GIFT SHOP
Padang Padang Beach
Jalan Labuansait, Pecatu- BukitPh +62 361 742 4761
Open 12 -12
Seat 60
Greek Salad
Dadar
Crunchy Beer-Battered Calamari Black Rice Pudding
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spoi
Conrad Resorts are renown for their modern take on luxury
a concept exemplified in their Bali property which spread
across an impressive 350 meters of white sandy beach
Tanjung Benoa. Eight Degrees South takes pride of position mer
footsteps from the sand, with a series of dining pavilions separate
by neat patches of lawn, giant urns and lush greenery, surrounded b
the azure waters of the swimming pool on one side, and on the othe
pristine sand leading to a sparkling sea. The relaxed holiday vib
is all pervasive and as I flip through the alluring cocktail menu wit
its offerings of Mojitos Lemongrass and Passion frui t; Martinis
Apple-tini, Lychee-tini; and After Dinner Cocktails like Banan
Rama, Alexander and Golden Dream, I make a mental note to retur
for a sundowner (or two) on another occasion. For today I sensibl
order a sweet, refreshing and non alcoholic Berry Ade from th
Lemonade menu which also includes Ginger Ade and Mint Ade .
The Menu features Mediterranean cuisine with hints of Balines
flavour, and a predominance of local and imported seafood, prim
cuts of beef and organic salads. Lunch times are easy and elegant
casual featuring Grills, Build your own Pizza, and Create you
own Salad, while the dinner menu has a sophisticated range of
la carte options. Executive Chef Eka explains that he only choose
the best lobster, Wagyu, Chilean Sea Bass and Moreton Bay bug
Tropical TranquilityEight Degrees South
Berry Ade Mint Ade
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which wouldnt be complete without the best of condiments, such as
fine grain sea salt from the northern shores of Bali, and world famous
Espelette chili from the south of France. This wonderful chili is loaded
with flavour without being overbearingly hot and is sprinkled on our
first appetiser,Crispy Local Fresh Shrimp with Chili Flakes Rougai l
of Tomato and Cucumber, tightly wrapped pastry parcels filled with
fresh shrimp accompanied by a lovely tomato and coriander salsa.
There is also an excellent salad of Tomato and Mozzarella withruccola, basil oil and balsamic reduction made from perfectly ripe
Roma tomatoes, plump creamy slices of Bocconcini, a scattering of
ruccola leaves and a drizzle of pesto. The Seafood Chowder with
Pumpkin and Chil li Oil is rich and substantial with an abundance of
mussels, clams, scallops and prawns.
The Wagyu Salad is servedguer idon style - wheeled in on a trolley
and mixed at the table. A dozen small bowls hold a tantalising
range of fillings; mango, cucumber, red pepper, grape, mangosteen,
cucumber, strawberries, mixed leaves and slices of warm pink
tender Wagyu rib eye. Chef Eka deftly mixes the ingredients, and
douses with balsamic, a spicy sambal ulek, coconut milk and fresh
tamarind. The result is a wonderful mix of contrasting flavours and
textures.
Red Snapper with Murray River Salt Flakes
Legine on the Plancha
Tomato and Mozarella with Ruccola
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The Legine on the Plancha with Bali fleur de sel Lima Beans wit
Conf it Shallot, Tomato Oi l, is an incredibly moist, juicy and deliciou
Chilean Sea Bass served with a mild confit and accompanied b
slightly crunchy lima beans coated in Balinese sea salt. Othe
highlights include Red Snapper with Murray River Salt Flakes
Wagyu Beef Tenderloin with Jaborandi Peppers, and Steame
Lobster and Seafood Platter. Dessert is a divine Chocolat
Bar a multi-layered concoction laced with Valrhona chocolate
the dark nutty base is topped with crispy millefuille and a silky
chocolate mousse. Mascarpone and praline ice cream is the perfec
accompaniment.
The tropical gardens, tranquil beach setting and outstanding cuisin
at Eight Degrees South make it more than just a dining experience
its a destination, and for those in search of an evening of romanc
the private pavilions for two are the place to be. \AB
EIGHT DEGREES SOUTH
Conrad Bali
Jalan Pratama 168 Tanjung Benoa
Ph + 62 361 778 788
Open 8am 11pm
Seat 80
Nusa Dua Map B - 4
Crispy Local Fresh Shrimp
Seafood Chowder
Wagyu Salad
Chocolate Bar
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covr sory
I iriu by Cii mriiwi i s coposio o cii ius
Bcri, sour rubrb iquur, rcii, bsi vs yc.
Paccheri con Cozze e Pecorino Cilego
Chili Martini
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located right in the heart of Kuta Beach
just meters from Poppies 1, Rosso Vivo
provides a classy beach side setting;
just look for bright red parasols shading
sofas covered with crimson cushions. Take
a seat on the terrace and watch the world
go by, lounge poolside, or choose a table
inside for a more formal setting. The menu
is authentic Italian, created by talented chef
Roberto Bogni from Lombardia in the north of
Italy. His motto is Passion for your work and
the pleasure it brings people, and our meal
is certainly a very pleasurable experience.
We stretch out on the comfortable sofas and
order a round of cocktails. The beverage
menu is huge and covers all the bases from
classic cocktails, coffees, health juices to a
rss Vv
decent selection of wine including a good
range of Italian choices. Signature cocktails
include the intriguing Chil i Mart ini with its
composition of chili infused Bacardi, sour
rhubarb liqueur, red chili, basil leaves and
lychee. At first the taste is sweet, but soon
turns spicy as the taste of hot chili kicks in
creating a fire in the mouth and the belly, its
an unusual drink but oddly compelling. The
Cardamom Mart ini is similarly remarkable,
but much more gentle with the aromatic
scent and taste of cardamom smoothed into
a lovely cocktail with a blend of Amaretto
and pineapple juice.
In true Italian style a platter of freshly baked
bread served with olive oil precedes our
meal, followed by appetisers of Capesante
Italian Flair
Biscotti al Lime Sfere di Mango
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sauce with slices of pecorino cheese. The
Filetto di Manzo su lasagne Bolognese
is a fabulous and perfectly rounded dish,
attractively presented with a thick cut of
medium rare tenderloin served on lasagne
with fried artichoke, cubes of feta, slices
of sundried tomato and a sweetish wine
reduction of Cabernet. From the fish
menu we choose a Costata di Tonno al
Salmonrigio a delightful and generous
serving of grilled tuna simply marinated in
wine and lemon juice, served on a bed of
steamed potatoes and green beans.
Desserts include a lovely Biscotti al lime
Sfera di Mango, a soft and sour lime Crme
alla Veneziana al Pepe Rosa, a light and
fragrant dish with juicy scallops and prawns
served in a pink peppercorn creamy sauce
amidst swirls of soft creamy polenta. There
is also a Medaglioni di Pesce Spada ,
miniature rolls of filleted swordfish wrapped
around shrimp and eggplant served with
dallops of fresh tomato concasse, eggplant
puree and a thick orange sauce that really
brings the fish alive.
Classic pasta dishes include Bolognese,
Carbonara and Raviloli di Spinachi e
Ricotta, we try a Paccheri con Cozze e
Pecor ino Pomodori Ciliego oversized
pasta served with mussels in a rich tomato
Filetto di Manzo suBolognese
Medaglioni di PesceSpada
Capesante alla Veneziana al Pepe Rosa
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fraiche biscuit which contrasts beautiful
with a mellow and sweet coconut soup
slices of fresh pineapple and a bunch of red
currants. The Granita al limone e Basilico
quite a palate cleanser, a frosty concoctio
flavoured in lime and basil, covered wit
fresh berries and threaded raspberr
sugar. Those looking for lighter lunches w
find sandwiches, pizzas and burgers, an
there is also a kids menu which makes
a popular choice with families for lunch an
early dinners, with a more grown up crow
congregating in the evening. A dj play
nightly from 5 7pm.\AB
ROSSO VIVO
Jalan Pantai Kuta
Ph +62 361 751 961
Open 7am 1am
Seat 150
Kuta Map B - 2
Granita al Limone e Basilico
Ravioli di Spinaci
Costata di Tonnal Salmonrigi
Cardamom Martini
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In Indonesian lagi-lagi means yet another, but the word lagi
actually means more. While Warung Lagi Lagi Ribs specialises
in the preparation of barbecued ribs, there is much more to this
eatery than meets the eye.
Firstly, for halal considerations, they have two different grill areas,
one for pork ribs and a separate area for other meats. Secondly, they
are a pet-friendly warung, meaning, guests can bring their pets along
to enjoy the semi outdoor venue which features huts around the
garden. Thirdly, the friendly staff will greet you with cute waitress
costumes, harajuku style (funky Japanese street fashion.)
LAGI LAGI RIBS
More and More!
The warung opened in May 2011 and also offers a handy catering
service for villas, providing the food, grill and staff so that you ca
enjoy ribs from the comfort and convenience of your garden
perfect for parties and gatherings. We sit down for a mid day feas
and friendly owner Debbie comes over to talk with us. She is fu
and humorous, and clearly understands the art of preparing grea
ribs, because the food at Lagi Lagi Ribs is finger-licking good! Ou
favourites are the Beef Ribs Barbeque served with home mad
barbeque sauce and The Grilled Chicken with their special sauc
that has hints of Mexican and Thai flavours. Chef Milyan Guma
reveals only that their secret recipe contains many of the goo
Beef Ribs
Strawberry Daiquiri
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things available in the local market, including coriander and cumin.
Sup Iga Pedas is a soup that will not only change your perception of
the real meaning of spicy, the clear broth also has a taste to die for,
with its mix of hot ingredients, like ginger, lemongrass and of course,
chili.Nachos are a good snack to enjoy with friends, the colours and
flavors from the corn tortillas, cheese, tomato and guacamole are
like a party decoration that will enliven any occasion. The ultimate
secret recipe is the consistency of taste,confides the chef.
The menu is a collection of all kinds of food for all kinds of occasions,
from appetisers, soups, salad, barbeque ribs, sandwiches and
burgers, local delicacies and desserts.
Dont forget to try the fabulous cocktails! Highlights include th
sweet Strawberry Daiquiri, a very potentMargarita and theClassi
Mart ini. \MA
LAGI LAGI RIBS
Raya Banjar Semer 585, Kerobokan.
Ph +62 361 847 52 72
Open 9am 12am
Seat 150
Margarita Nachos
Grilled Chicken Sup Iga Pedas
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Kupu Kupu BarongVi llas & Tree Sp a
Panna Cotta
Herbspace
Mango Tree Spa
Crispy Asparagus Consomme
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named for the colourful butterflies
that proliferate in the area, Kupu
Kupu Barong, Ubud is a magical
hideaway with luxurious villas set into a
hillside boasting spectacular views of the
Ayung river and its banks of lush tropical
foliage. The serene setting is also home to the
renowned Mango Tree Spa by LOCCITANEwhich blends local Balinese therapies with
exclusive signature treatments from the
famed French beauty house. A treatment
in one of the bamboo tree houses perched
in the branches of an ancient mango tree
provides an unforgettable experience and
can be combined with a specially designed
Mango Tree spa package that includes an
organic lunch.
Tree houses are rustic chic, built in golden
hued bamboo, with walls of rattan draped
in soft billowing folds of fabric. The open air
design allows a fresh breeze to keep things
cool, naturally; while the gushing water of the
fast flowing river far below makes a soothing
soundtrack. I choose the Journey to Mango
Tree treatment, justifiably one of the mostpopular therapies, and the air is soon filled
with the intoxicating perfume of sweet mango
which infuses the massage oil. The deeply
relaxing Balinese style massage is followed by
a skin analysis, and a customised LOCCITANE
facial my therapist recommends the Shea-
Cotton Soothing Cocoon which is incredibly
comforting and nourishing and leaves my skin
bright and luminous.
The wellness journey continues in
attractive split level restaurant that
sweeping views over the forested v
Sweet fruity welcome drinks are se
and there is a choice of either a Fre
or an Asian Organic Spa menu, we
a few dishes from both. The delig
Crispy Asparagus Consomme is a and delicately flavoured vegetable
complete with a bundle of fresh aspar
there is also a Sweet Red Pepper S
rich in flavour and texture, with just a
of chili and a dash of sour cream.
main course there is a lovely Stea
Chicken Breast with Skimmed Bech
the chicken is soft, moist and filled
mushroom, goats cheese and fresh pa
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and the bchamel is remarkably light. There
is also a Red Snapper Confit in Zero Oilwith
brussel sprouts and baby carrots. From the
Asian menu we try the Ayam Sambal Matah,
a tasty tower of shredded vegetables and
chicken flavoured with a mildy spicy version
of Balis most famous sambal. Layers of bean
crackers add crunchy texture, while the nutty
red rice on the side adds substance and
nutrition. Dessert is a beautifully composed
Panna cotta subtly infused with tarragon, the
surrounding orange compote, flecked with
passion fruit is a thoughtful addition giving a
refreshing citrus burst to the milky dessert.
For those who arent indulging in a spa package,
the a la carte menu offers a blend of French
and Balinese cuisine. Lunches are light, with
Caramelized Goat Cheese Salad, Smoked
Salmon Sandwich, Wagyu Burger, Seared
Barramundi. Dinner options include Grilled Pork
Dijonaise, Scallops Saffron Rice, lobster in
various incarnations and Balinese favourites such
as Bebek Betutu, Nasi Goreng and Sambal
Udang. Drinks include cocktails, mocktails
and juices, I love the Herbspace, an exotic
combination of basil and strawberry with a tinge
of celery, a drop of lemon and a squeeze of
honey, the taste is unusual but highly pleasant.
A visit to Kupu Kupu Barong gives yo
a chance to escape for a day, to forge
everything else as you lose yourself in th
views, the delightful food and a pamperin
spa treatment that will leave you looking an
feeling radiant.\AB
KUPU KUPU BARONG
Villas and Tree Spa
Kedewatan, Ubud
Ph +62 361 975 478
Open Spa 9am 9pm /
Restaurant 7am 11pm
Sweet Red Pepper Soup Red Snapper Confit in Zero Oil
Welcome DrinkAyam Sambal Matah
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t
here are few ingredients that evoke
the tropics as successfully as a
coconut, its pale green husk conjuring
up visions of white sandy beaches scattered
with swaying palm trees. The name coco
was given by the early Portugese and
Spanish explorers who first brought the
coconut to Europe its brown hairy surface
reminded them of the Iberian bogeyman, a
mythical hairy monster called El Coco. Once
in England the suffix nut was added and
the coconut was born. Actually the Cocos
nucifera is not a nut, but rather the worlds
largest seed which grows on the coconut
palm, a native of Malaysia, Polynesia and
southern Asia.
The tree of life
A propensity to grow in coastal regions,
combined with a light and buoyant nature
have allowed coconuts to drift across the
ocean and propagate in other regions, they
now proliferate in South America, India, the
Pacific islands and Hawaii. It is estimated
that nearly one third of the world depend
on coconuts as a dietary staple and as
a mainstay of the economy. The highly
nutritious fruit provides flesh, juice, milk and
oil, and is rich in fibre, vitamins and minerals.
In Sanskrit, the coconut palm is known as
kalpa vriksha, meaning "tree which gives all
that is necessary for living," because nearly
all parts of the tree can be used in some
manner or another.
Coconuts in Indonesia
In Indonesia the young green coconuts are
called kelapa muda; they are picked for their
juice/water which is high in mineral content
and rehydrating properties and make a great
cure for stomach ailments and fever. The
young tender flesh is scraped out, and used
in drinks, ice cream and soups. Coconuts
at their middle stage of development are
called kelapa setengah tua, the flesh is
still semi soft, and can be grated and used
to coat rice flour cakes known as klepon.
The more mature coconuts are called
The Ubiquitous
CcA Little History
t iy uri ious ruiprovis s, juic, ik
oi, is ric i ibr, viis
irs.
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kelapa tua the harder flesh can be grated
and dried (dessicated coconut) and also
made into coconut milk by squeezing the
flesh through cheesecloth, the thick creamy
substance is commonly used in cooking,
particularly curries and stews. Leftover flesh
is shredded and mixed with vegetables or
turned into the sweet and spicy serundeng,
which is sprinkled on rice or added to beef.
Coconut cures
For thousands of years the coconut has
been revered in traditional medicine, as
a cure for asthma, bruises, constipation,
dysentery, jaundice, kidney stones, skin
infections, upset stomach, and wounds and
many other ailments. Coconut Oil has been
described as one of the healthiest oils on
earth; although it is high in saturated fats, it
is composed of medium-chain fatty acids
(MCFA) which protect against heart disease.
The oil is often used to nourish the skin and
hair and can be used to repel mosquitos.
Coconuts in Bali
Every 210 days the Balinese make a special
offering to the coconut tree, which provides
so many uses is every day life. Farmers
pray for a plentiful harvest, then sprinkle
the tree with holy water. A productive tree
can provide up to a hundreds coconuts a
year annually for about fifty years. As well
as being a source of food the fibrous bark
is used for mats, ropes and brushes, and
the hard inner shells turned into ladles,
small bowls and decorative items. Burning
coconut husks give a smoky flavour to
satay and other grilled items, and its
leaves are woven into temple offerings and
decorations. \AB
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Chef Yehudi Van MeckerenSmple, Cle,Fresh!
lured by warm weather, beautiful beaches and a desire to see
new experiences, Belgian chef, Yehudi, planned a brief visit t
Bali five years ago, but love changed it all. Following an islan
romance he quit his job, packed his bags and moved to Bali. The
affair was over in a month, but Yehudi had already fallen in love wit
the island and the rest as they say is history!
Yehudi was born and raised in to a fami ly of res taurateu rs, (his fathe
Yannick Van Meckeren founded Mannekepis in Seminyak) but
wasnt until he was 15 that he discovered the freedom of workin
in a kitchen and decided to enroll in Restaurateur School, whic
he followed with a stint at the culinary institute, Vorminginstituut i
Ostend for three years. While studying he also worked part-time i
a Classic French Restaurant, De Pottekijker in Brugge-Belgium an
enjoyed the immersion in the classic French culture.
Now he serves as the Chef and restaurateur for Kupu Kupu Jimbaran
where the menu is best described as French with an Italian twist,
seamless blend of two sophisticated cooking styles and ingredientthat produces unexpected dishes with a simple, clean fresh look, lik
Foie Gras Terrine with Truffle Pain Perdu and Three Compote a
Garniture and Yellow Fin Tuna Sashimi Cannelloni with Celery Roo
Green Apple and Dashi Ponzu. Yehudis desserts complement th
savoury specialties with an equal measure of imagination and playfulnes
like the Fruity Belgian Waffle with Raspberry Bavarois.\AM
CHEF YEHUDI VAN MECKEREN
Chef & Restaurateur
Kupu Kupu Jimbaran Suites
Jalan Bukit Permai
Banjar Pesalakan, Jimbaran
Ph +62 361 703 342
Jimbaran Map C - 4
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Chef Marc Torices Guardia El Ccer
marc Torices Guardia grew up in
Vilanova I la Geltr, Barcelona,
Spain, and spent much of his
time in the traditional markets where he was
drawn to the rich aromas and flavours of
local produce. His passion for the culinary
arts grew while he was working in the wine
cellars of the Peneds wine region in Spain.
He completed his formal education at the
Tourism Sant Ignasi and Hofmann Cooking
School in Barcelona, specialising in haute
cuisine, then went on to work around
the city, most notably at Michelin star
restaurants, Les Cols in Olot, and Sant Pau
de Crame Ruscalleda at Sant Pol de Mar
near Barcelona, where he met with the
famous Chef Catalan Carmen Ruscalleda.
Chef Ruscalleda and my grandmother are
the two people who have inspired me the
most, he admits.
Once he had successfully carved his career
in his home country, he started to crave
new challenges and travelled to France,
Italy, Marrakesh and Egypt. Once I knew
everything about Spanish culinary traditions
and techiniques, I realised it was time for me
to travel and to learn about something else,
he explains.
Today, he finds his kitchen at the newly
opened Chiringuito el Kabron, where he has
created a special menu of the cuisine he
knows best traditional Mediterranean an
Spanish food. He still values the philosoph
he learned from his grandmother to neve
forget the tradition and the original flavour o
natural products. \AM
CHEF MARC TORICES GUARDIA
Superior Technical in Tourism and F&B
Chiringuito el Kabron
Spanish Restaurant & Cliff Club
Jalan Pantai Cemongkak
Pecatu
Ph +62 361 780 3416
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s cook
ButterChickenby Chef Mohan (The Westin)
Preparation:
r Mix the chicken, yoghurt, lime juice, salt, half ginger, garlic past
and half red chilli powder in a large, non-metallic bowl. Cover an
allow to marinate for 1 hour. Roast chicken in a preheated oven a
180c for 10-12 minutes and reserve.
r Heat the oil in a deep pan on medium heat. When hot, add bay lea
cardamom, onions. Fry till a pale golden brown in color and then ad
the ginger and garlic paste. Fry for a minute.
r Add a little water and all spices, cook for a while. Now add fres
tomato and bring to boil till tomatoes are soft and tender. Then blen
to puree and strain through a fine strainer. Put back on pan and
reheat again.
r Add the cashew paste, chicken stock, kasuri methi and butter.
r Cook till the chicken is tender and the gravy is reduced to half it
original volume.
r Add half of the cream when near to finish.
r Garnish with a swirl of fresh cream and serve hot with rice o
bread of your choice.
Note: for an authentic and traditional cooked-over-the-coals flavou
when the Butter Chicken is cooked, make a small bowl shape wit
aluminum foil and place it on top of the curry ('floating' on it.) Hea
a briquette of charcoal on an open flame till red hot and gently pu
the charcoal in to the aluminum foil bowl. Cover the dish immediately
Remove the cover just before serving, discard the foil bowl and
charcoal and serve. The curry will be infused with a smoky flavo
\AM
have you been craving Indian cuisine? This month, Indian Chef
Mogan Singh Rawat at The Westin Bali gives us a recipe
for Murgh Makhani, also known as butter chicken a very
popular dish from the Punjab region. It is usually served with naan,
roti or parathas, green salad or steamed rice. It's creamy, gravy and
deliciously tasty!
Ingredients :
l 1 kg boneless chicken skin removed
l 20 ml lime juice
l Salt to taste
l 1 tsp red chili powder (adjust to suit your taste)
l 2 bay leaves
l Seeds from 3-4 pods of cardamom
l 1 cup fresh yoghurt
l 3 tbsps vegetable/canola/sunflower cooking oil
l 2 onions sliced
l 2 tsps garlic paste
l2 tsps coriander powder
l 1 tsp ginger paste
l 1 tsp cumin powder
l 1/4 tsp chilli powder
l 400g or 14 oz of fresh tomato paste
l 1/2 litre water or stock
l 2 tbsps kasuri methi (dried fenugreek leaves)
l 3 tbsps soft butter
l 50 ml Fresh cream
l 80 gm Cashewnut (boiled and crushed)
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rik zo
the original St. Regis Hotel is a legendary
landmark on the Manhattan skyline, its
hallowed environs famed for sheer
luxury and indulgence; eminent inhabitants
have included Ernest Hemmingway, Marlene
Dietrich and Marilyn Monroe. The illustrious
King Cole Bar is celebrated as the birthplace
of the original Bloody Mary and is named
for the magnificent 30-foot mural of the
fabled Old King Cole that graces its walls
- it is said that the first Martini was mixed
under his watchful gaze.
St. Regis Bali Resort, Nusa Dua faithfully
replicates the old world glamour and
sophistication with its very own King Cole
Bar; so get dressed up and treat yourself
to the finest that Bali has to offer. We
arrive mid-afternoon and are immediately
transported to a time when ladies wore
gloves, and men wore top hats.. a pianist
plays classical music at the grand piano and
King Cole Bar St. Regis Bali Resort
Grace & Glamour
we are greeted by wait staff in cream top
coats and tails. Stunning glass panels depict
Balinese village scenes, elegant sofas
are scattered with plump embroidered
cushions, and tables are covered with the
finest of starched white linens. The opulent
setting is perfect for classic High Tea which
is served between 3pm and 5.30pm. An
exotic range of tea is on offer, from classic
Royal Darjeeling and French Earl Grey;
to Alexandria, a green tea blended with
vanilla and sahara mint; and a heavenly
South African red tea,Crme Caramel Red ,
a sweet spicy concoction with the most
alluring taste and scent. Order a classic
tiered platter filled with sandwiches and
cakes, or help yourself to the tasteful buffet
with its beguiling display of delicacies.
Savouries include miniature lobster pie,
ham vol au vents, cucumber and egg finger
sandwiches, and chicken pastrami served on
sliced crunchy baguette. On the sweet side
Yellow and Basil Afternoon Tea Bali Mary
St. Regis Seductive
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are dainty slivers of blueberry cheesecake
glistening lemon mousse, an assortmen
of soft chewy macaroons and diminutiv
scones served with fresh cream and banan
jam. Homemade ice cream can be scoope
on to bowls of the sweetest strawberries
and topped with divine chocolate truffle
and homemade pralines; but the piece d
resistance is the chocolate fountain, gushin
with glistening Valhrona chocolate, perfec
for dipping strawberries and homemad
marshmallows.
For those in search of more substantiv
liquid refreshments, the bar is stocked wit
premium spirits and manned by superbl
trained mixologists who will whip you up
signature cocktail, or uncork a bottle of win
from the most prestigious wine cellar on th
island. Perhaps a Champagne cocktail omaybe a classic Bloody Mary, as create
by St. Regis bartender Fernand Petiot i
1934, variations include the Bali Marymixe
with a tropical twist of jicama. Martinis ca
be flavoured with Passion Frui t, Berr ie
or Espresso , while the Passiflo ra Moji t
provides a fanciful take on the classic mojito
with the delightful addition of rose syrup an
fresh passion fruit. Those who like a powerf
cocktail, will enjoy the St. Regis Seductive
with its strong blend of six spirits (includin
Jose Cuervo Tequila, Cointreau and Blu
Curacao,) and an extra kick of Red Bu
Mocktails include the Yellow & Basil, a herb
and refreshing mix of yellow watermelo
juice, apple juice and basil leaves.
The deck of the King Cole Bar is the idea
place to enjoy an aperitif and watch th
sunset fire dance before making your way t
Kayuputi where you can enjoy spectacula
ocean views and premium cuisine in one o
the islands most exclusive restaurants.\AB
KING COLE BAR
St. Regis Bali Resort, Nusa Dua
Kawasan Pariwisata Nusa Dua Lot S6
Ph +62 361 847 8111
Open 3 12pm (Afternoon tea 3 5.30
Seat 105
Nusa Dua Map E - 4
Passiflora Mojito
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Kartika Plaza is one of Kutas most famous streets, a hub of
entertainment, shopping and tourists attractions. You can
now enjoy the newly rebranded restaurant, Brasserie at Bali
Rani Hotel with its concept of Fresh, Grilled and Roasted. The
international menu includes pizza, pasta and western favourites,
as well as Thai, Chinese and Japanese food. The Make Your
Own Sandwich option allows guests to choose their own fresh
ingredients including vegetables, meat and an assortment of bread.
The name Brasserie is derived from the French word meaning all
day dining, a concept we are all familiar with, however most people
dont know that the literal meaning of the word originated from the
term brewery referring to a place that brews its own beer, and
underwent a change in meaning over time.
Dessert at Brasserie is like a storyboard of Alice in Wonderland.
The journey starts withChocolate Brownies with a white chocolate
glazing. They can be enjoyed dry, strong and unadorned, or soft
and sweet with a fruit sauce made of honey and chopped fruit.
Choco Melt is a classic favorite, dark thick chocolate cake filled with
a bitter and aromatic burst of chocolate sauce, a dessert that has
a special place in the heart of every chocolate lover. The refreshing
Fresh Strawberry with Sabayon has strawberries flooded with
All Day Dining at BRASSERIE
ssr
Cold Fried Banana
ChocolateBrownies
Double Espresso Martini
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cream providing a succulent taste that made my day. Ice Bread
is basically ice cream wrapped in layered bread crumbs and fried,
then garnished with chocolate and chopped fruits. The Traditional
Tiramisu is made classic style with mascarpone cheese, coffee,
sponge cake, and kahlua, served chilled and fresh.
Looking at theChocolate Mousse is like looking at a piece of art , and
tasting it is provides three different levels of pleasure, starting fromthe top layer of creamy nutty flavoured mousse, then the darker layer
of chocolate mousse which is the center of attention, then a base of
chocolate chip cookies. The Executive Chefs special creation is th
Cold Fried Banana, caramalised deep fried bananas served with
bowl of iced water. The idea is to dip the bananas in the iced wate
for a couple of minutes to get an icy hard outer layer, while the inne
layer remains soft and warm - a one of a kind experience.
Choices of drinks at Brasserie including Berry Ade with a thic
strawberry taste, Double Espresso Martini that will take you on delicate coffee journey, a refreshing and exotic Pass ionata, an
Senoritas a light frozen cocktail. Brasserie provides a taste t
everyones liking, I have to admit when its time to leave I feel a littl
sad like Charlie when he had to leave the Chocolate Factory!\MA
BRASSERIE
Jalan Kartika Plaza Kuta
Ph +62 361 751 369
Open 11am 12am
Seat 155
Kuta Map C - 2
Tiramisu
Chocolate Melt
Fresh Strawberry with Sabayon Ice Bread
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poo ry
BTMa (Bi Turism Mei asscitin)
pese cntct:
Weni arist : +62811 388 663
henr oktvin : +628123 825 548
Jin us n fcebk t Bi Turism
Mei asscitin
hns r our Ciren crit
bzr t e ciren wit cncer
ws e b hhpB cbrtin witBTMa n ysn Insn perui Ksi
n Istn Kut geri, Stur 30
Ju 2011, 9m-5m. We me te
cs ntin s muc s 46.837.000
IdR, it ws success...we ne tem.
Tnk u r snsrs, surts,
custmers n rticints.
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ow o sy....
Good morning.
Good afternoon.
Good evening.
I am hungry.
I am thirsty.
I am full.
Ice cubeEat.... I want to eat.
Shrimp. I want to eat shrimp salad in Amarta.
Ice Bread.... I really like the ice bread in Brasserie!
Breakfast... Lets have breakfast at Yeyes!
Fried rice. I really like fried rice.
Ice Tea... I want to order an ice tea, please.
Plate and spoon... I need a new plate and spoon.
Wine. Can I ask for a glass of white wine, please.
Food. I like to try Indonesian food.
Dish... Sushi is a Japanese dish.
Pepper... I want some black pepper on my wagyu steak .
Orange Juice Can I order one orange juice, please?
Dinner.... I want to have dinner in Rosso Vivo.
Dessert Whats the menu of the dessert tonight?
Lunch... Do you have a lunch special menu?
Table. Can I order a table for 10 people, please?
Ribs. I want to eat some ribs in Lagi Lagi Ribs.
Spicy. I love spicy food.
Salty. Its too salty.
Hot. I like hot chocolate milk.
Cold. I want a glass of cold water.
Selamat pagi.
Selamat siang.
Selamat malam.
Saya lapar.
Saya haus.
Saya kenyang.
Es batu.Makan... . Saya mau makan.
Udang. Saya mau makan salad udang di Amarta.
Roti Es.... Saya suka sekali roti es di Brasserie!
Sarapan... Mari sarapan di Yeyes!
Nasi goreng.... Saya suka sekali nasi goreng.
Es Teh... Saya mau pesan es teh satu.
Piring dan sendok. Saya perlu piring dan sendok baru.
Anggur... Boleh saya minta segelas anggur putih.
Makanan. ... Saya mau coba makanan Indonesia .
Masakan.... Sushi itu masakan orang Jepang.
Merica. Saya mau sedik it merica hi tam di steak wagyu saya.
Jus Jeruk. Bisa saya pesan satu Jus Jeruk?
Makan Malam... Saya mau makan malam di Rosso Vivo.
Pencuci Mulut. Apa menu untuk pencuci mulut malam in i?
Makan si ang.. Apa kamu punya menu spesial makan siang?
Meja ... Bisa saya pesan satu meja untuk 10 orang?
Iga. . Saya mau makan iga di Lagi Lagi ribs.
Pedas...Saya suka makanan pedas.
Asin. Ini terlalu asin.
Panas. Saya suka susu coklat panas.
Dingin. Saya mau segelas air dingin.
Cn I rer.... ese? Saya mau pesan....
H2O @ Bali Dynasty Resort
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Lets Eat!Y Clny gd
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RumouRsJalan Kayu Aya 100OberoiP +62 361 738 720www.balinesia.co.id
Rush bamboo@ the elysian
boutique villa hoteJalan Sari Dewi 18P +62 361 730 999
RyoshiJalan Raya Seminyak 1P +62 361 731 152
sabeen @ thehaven ResoRtJalan Raya Seminyak 50P +62 361 738 001
saRonGJalan Petitenget 19XKerobokanP +62 361 737 809www.sarongbali.com
seasideJalan Pantai Arjuna 14P +62 361 737 140www.seasidebali.com
siP wine baRJalan Raya Seminyak 16P +62 361 730 810tRattoRiaJalan Kayu Aya, OberoP +62 361 737 082www.tratorriabali.com
ultimoJalan Kayu Aya 104XP +62 361 738 720www.balinesia.co.id
waRisanJalan Raya Kerobokan 3Ph +62 361 731 175
waRunG italiaJalan Kunti 2P +62 361 737 437
wild oRChid@ anantaRaJalan Camplung TanduP +62 361 737 773www.anantara.com
woRd of mouthJalan Kunti No. 9Kunti Arcade, shop 10P +62 361 847 5797www.wordofmouthbali.com
CafmoKaJalan Raya Anyar
P +62 361 844 8933
Cendana @ PanPaCifiC niRwanabali ResoRtJalan Raya Tanah LotPO Box 158, Tabanan82171P +62 361 815 901www.panpacific.com/ba
desa seniJalan Subak Sari #13Pantai Berawa, CanggPh +62 361 844 6392
canggu
2 www.lesemg.cm
South Kuta Beach80361, PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com
lemonCello
Jalan Pantai KutaP +62 361 755 055
ma JolyJalan Wana Segara, TubanP +62 361 753 780www.ma-joly.com
maCCaRoniJalan Legian 52P +62 361 754 662www.maccaroniclub.com
mades waRunGBanjar Pande MasJalan PantaiP +62 361 755 297
maGnolia Cafe @aston GRand Kutahotel & ResidenCeJalan Raya LegianP +62 361 761 151www.bali-mamas.com
neRoJalan Legian 384P +62 361 750 756www.nerobali.com
oenPaoSunset Road BaliP +62 899 312 1113
Rosso vivoJalan Pantai KutaP +62 361 751 961
RyoshiJalan Kartika PlazaNext to Discovery MallP +62 361 766 302
salt @ the stonesJalan Pantai KutaP +62 361 766 100
samudRaCaf@ GRand istana RamaJalan Raya Pantai KutaP +62 361 752 208
seafood houseComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com
seCRet GaRdenPasar Agung PoppiesI KutaP +62 361 757 720www.scretgarden_barcafe.com
stadium Caf
Complex Kuta SidewalkJalan Kartika PlazaP +62 361 763 100www.rama-restaurants-bali.com
sushi teiJalan Sunset Road 99P +62 361 780 7744www.sushitei.com
taman ayun @Padma ResoRt baliJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com
temPo doeloeJalan Sunset Road 8P +62 361 919 6868
tenKaiJalan Padma I, LegianP +62 361 752 111
the balConyJalan Benesari 16P +62 361 750 655
the balinesevillaGe @ RamadabintanG baliResoRtJalan Kartika Plaza,Tuban P +62 361 753292
the whaRf @Ramada bintanGbali ResoRtJalan Kartika PlazaPO Box 1068 TubanP +62 361 753 292www.bintang-bali-hotel.com
tJsJalan Poppies Lane1/24P +62 361 751 093
3v KeRoboKanJalan Mertasari 31XKerobokanP +62 361 847 6028
antiqueJalan CamplungTanduk 7P +62 361 730 907
www.antiquebali.com
aRt CafJalan Sari Dewi No. 17P +62 361 736 751
bale baliJalan Kunti 488P +62 361 732 731
bella RosaJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com
bianCoJalan Padma, LegianP +62 361 760 070www.rama-restaurants-bali.com
biKuJalan Petitenget 888P +62 361 857 0888www.bikubali.com
bistRo batu KaliJalan Kayu Aya/Laksmana, OberoiP +62 361 806 0729
bRasseRieJalan Kartika PlazaP +62 361 751 369
CafdeGanJalan Petitenget 9P +62 361 744 8622
CafmaRZanoJalan Arjuna/DoubleSixP +62 361 874 4438
CafmoKaJalan Raya SeminyakP +62 361 731 424
ChandiJalan Kayu Aya 72P +62 361 731 060www.chandibali.com
CoCoonBlue Ocean TerraceJalan Arjuna/Double SixP +62 361 731 266
Colonial livinGJalan Raya Kunti 67P +62 361 738 919
eaRth CafeJalan Kayu Aya 99, OberoiP +62 361 736 645
fiRe @ w RetReat &sPa baliJalan PetitengetP +62 361 738 106
flyinG fish@ o-Ce-n baliJalan Arjuna 88XP +62 361 737 400www.outrigger.com
GouRmet CafJalan Petitenget 77AKerobokanP +62 361 847 5115
GRoCeR & GRindJalan Kayu Jati 3XPetitengetP +62 361 737 321
husK @ RoyalbeaCh seminyaKJalan CamplungTandukP +62 361 730 730
KoKoyaJalan Kayu Aya, Oberoi
P +62 813 381 794 99
laGi laGi RibsJalan Raya BanjarSemer 585, KerobokanP +62 361 847 5272
lasalJalan Drupadi IIP +62 361 738 321www.lasalbali.com
lobRJalan Drupadi II No. 12lobre@ag7bali.com
mades waRunGJalan Raya SeminyakP +62 361 732 130www.madeswarung.com
manneKePisJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com
mtisJalan Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com
myKonosJalan Kayu Aya52,OberoiP +62 361 733 253
sandPitJalan Arjuna/DoubleSix (beach side)P +62 361 960 0910
nauGhty nuRisJalan Batubelig 41,KerobokanP +62 361 847 722
nutmeGsJalan Petitenget,KerobokanP +62 361 736 576www.nutmegsrestaurant.com
o-Ce-n baliJalan Arjuna 88X LegianP +62 361 737 400
PantaReiJalan Raya Seminyak 17AP +62 361 732 567www.pantarei-
restaurant-bali.com
PassaRGadJalan CamplungTanduk (Dhyana Pura)No. 3P +62 361 738 857
Potato headJalan PetitengetP +62 361 737 379
PulP aRt JuiCeteRiaJalan Umalas 2 No. 78P +62 361 731 212
bella RosaJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111
beRas meRahwaRoenG & baRJalan Kartika Plaza, TubanP +62 361 756 884www.adhijayahotel.com
bluefinComplex Kuta SidewalkJalan Kartika PlazaP +62 361 764 100www.rama-restaurants-bali.com
bubba GumPshRimP CoJalan Kartika Plaza 8XP +62 361 754 028
dulanG CafJalan Kuta Square BlC/20-21P +62 361 753 389
flaPJaKsComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com
Gabah @Ramayana ResoRt& sPaJalan Bakung SariP +62 361 751 864www.rama-restaurants-bali.com
Golden lotus@ bali dynasty ResoRtJalan Dewi Sartika, TubanP +62 361 752 403
GubuK maKanmanG enGKinGJalan Nakula 88P +62 361 882 2000
h2o @ bali dynastyResoRtJalan Kartika, TubanP +62 361 752 403
haRd RoCK CafJalan Pantai KutaP +62 361 755 661www.hardrock.com
ifioRiJalan Kartika PlazaP +62 361 750 158www.ifioribali.com
KoRi RestauRantJalan Poppies IIP +62 361 758 605www.korirestaurant.co.id
Kunyit bali @ santiKaJalan Kartika PlazaP +62 361 759 991www.santikabali.com
la CuCina italiana@ disCoveRyKaRtiKa PlaZahotelJalan Kartika Plaza,
kuta
seminyak
RESTAURANTS
H2O @ Bali Dynasty
Mtis
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eCho beaCh houseJalan Pura Batu Mejan,Echo Beach CangguP +62 361 747 4604
om beaCh lonGueRestauRantJalan Batu Bolong,Canggu BeachP +62 361 960 4121.
sol CafEcho BeachP +62 361 746 3897
stiCKy finGeRsEcho BeachP +62 361 809 0903
embun life CafeJalan Kayu Putih/Subak Sari 77P +62 361 847 5614
aRenaJalan Bypass NgurahRai 115P +62 361 287 255www.arenabali.com
basiliCo @ sanuRbeaCh baliJalan DanauTamblingan, Sanur80228P +62 361 288 011
www.sanurbeach.aerowisata.com
bonsai CafJalan DanauTamblingan No. 27P +62 361 282 908
Cafe batuJimbaRJalan DanauTamblingan 75AP +62 361 287 374www.cafebatujimbar.com
ChaRminGJalan DanauTamblingan 97P +62 361 288 029
CinnamonJalan DanauTamblingan 80P +62 361 288 457
foRtune CooKieJalan Sudamata No. 5+62 361 283 342
KoPi bali housePertokoan Graha NiagaSanur 4Jalan By Pass NgurahRai 405EP +62 361 270 990www.kopibali.com
indoChine@ themansion ResoRtJalan Penestanan,SayanP +62 361 972 616www.themansionbali.com
JuiCe Ja CafJalan Dewi SitaP +62 361 971 056
lamaKJalan Monkey ForestP +62 361 974 668www.lamakbali.commoZaiCJalan Raya SangginganP +62 361975 768www.mozaic-bali.com
muRnis waRunGCampuhan BridgeP +62 361 975 233www.murnis.com
nauGhty nuRisJalan Raya SangginganP +62 361 975 768
Padi @ fuRamaxClusive villas & sPaBanjar Bindu,Mambal, 8 Jalan MelatiP +62 361 898 8688
Pita mahaA Tjampuhan Resort& SpaJalan SangginganP +62 361 974 330
RyoshiJalan Raya UbudP +62 361 972 192
siam sallyJalan Hanoman,Pengosekan
P +62 361 980 777www.baligoodfood.com
staRbuCKs ubudJalan Raya Ubud,CampuhanP +62 361 978 189
tePi sawahJalan Raya Goa GajahBr. Teges, PeliatanP +62 361 975 656www.tepisawahvillas.com
thRee monKeysCafJalan Monkey ForestP +62 361 975 554
tsavo lion @ balisafaRi & maRinePaRKJalan By Pass Prof. Dr.Ida Bagus Mantra Km.19,8, GianyarP +62 361 975 656www.balisafarimarinepark.com
thRee monKeysjalan Monkey ForestP +62 361 975 554
tut maKJalan Dewi SitaP +62 361 297 5754
wateR GaRden Caf@ The Water GardenHotelJalan Raya CandidasaP +62 3634 1540
CafmoKaJalan Raya UluwatuP +62 361 780 5938
ChiRinGuito elKabRonJalan PantaiCemongkak, PecatuP +62 361 780 3416
ChoColate CafJimbaran CornerJalan Raya UluwatuP +62 361 704 663
CiRe @ alila villasJalan Belimbing, SariBanjar, TambiyakUluwatuP +62 361 848 2166
dava@ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
di maRe@ KaRma KandaRaJalan Villa KandaraBanjar Wijaya KesumaUngasan
P +62 361 848 2200
GRande Caf@ le GRande suitesBl. 5 Pecatu IndahResortJalan Raya UluwatuP +62 361 848 1388
JimbaRan beaChClubMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922
Ju-ma-na @ banyantRee unGasanJalan Melasti Br. KelodUngasan, JimbaranP +62 361 300 7000
KaRma lounGe @KaRma JimbaRanJalan Bukit PermaiP +62 361 708 800
Kayu manis @ newKuta CondotelJalan New Kuta CondotelKawasan Pecatu IndahResort, South KutaP +62 361 848 4555
KisiK @ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222
Ko @inteRContinetal baliResoRtJalan Uluwatu 45P +62 361 701 888
le GRande Cafe @le GRande suitesPeCatuJalan Raya UluwatuP +62 361 848 1388
PePneRoTemple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677
sanGKaR @ bulGaRiResoRtJalan Goa LempehBanjar Dinas KanginUluwatuP +62 361 847 1000www.bulgarihotels.com
waRunG KeRamiK @JenGGala GalleRyJalan Uluwatu II
JimbaranP +62 361 703 311www.concepts.com
waRunG sibuniJalan Uluwatu 81UngasanP +62 361 704 085
taman wantilan@ fouR seasonJimbaRanP +62 361 701 010www.fourseasons.com
tamaRind @ thebanyan tReeunGasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000
tamaRind KitChenJalan Raya UluwatuBr. Tengeh SariP +62 361 790 3118
taPis@ Kayu manisJimbaranP +62 361 705 777
yeyesPadang Padang BeachJalan LabuansaitPecatu, BukitP +62 361 742 4761
lotusJalan DanauTamblingan 30P +62 361 289 398
maniK oRGaniKJalan DanauTamblingan 85P +62 361 855 3380
massimoJalan DanauTamblingan 228P +62 361 288 942www.massimobali.com
the villaGe @GRiya santRianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com
PePPeRs latinoGRill & baR @sanuR beaCh balihotelJalan DanauTamblingan 190P +62 361 288 011
PiZZa Ria @ bali hyattJalan Danau Tamblingan 89P +62 361 281 234
sanuR haRum@ sanuR PaRadisehotel & suitesJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
telaGa naGa@ balihyattJalan DanauTamblingan 89P +62 361 281 234
the stReet CafJalan DanauTamblingan No. 21
P +62 361 285 953
the villaGe @GRiya santRianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com
ayunG teRRaCe@ fouR seasonsSayan, UbudP +62 361 977 577
bali buddhaJalan Jembawan 1
P +62 361 976 324
batan waRuJalan Dewi SitaP +62 361 977 528
bRidGes baliJalan Raya CampuhanP +62 361 970 095
bumbu baliJalan Suweta 1P +62 361 974 217www.bumbubaliresto.com
sanur
bunuteJalan Dewi SitaP +62 361 972 177www.bunute.com
Caf lotusJalan Monkey ForestP +62 361 975 660www.lotus-restaurants.com.
CafmoKaJalan Raya UbudP +62 361 972 881
Casa lunaJalan Raya UbudP +62 361 977 409www.casalunabali.com
CasCades@ the viCeRoy baliJalan Lanyahan,Banjar NagiP +62 361 972 111www.cascadesbali.com
CleaR CafJalan Hanoman No. 8P +62 361 889 4437
Coffee & ...Monkey Forest RoadNo 67P +62 361 972 950
elePhant safaRiPaRK and lodGeJalan Elephant Parktaro/TegalalangP +62 361 721 480
fivelementsPuri Ahimsa BanjarAdat BaturningMambal, Abiansemal,Badung 80352Ph +62 361 469 206
Glow@ ComoshambalaBegawan GiriP +62 361 978 888www.cse.como.bz
GReen houseJalan Monkey ForestP +62 361 978 189
ibah RestauRant@ ibah luxuRyvillasCampuhanP +62 361 974 466
gianyar-ubud
karangasem
jimbaran-uluwatu
www.lesemg.cm
Kopi Bali House
Tsavo Lion
Manik Organik
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amaRta@ meliatanJunG benoa
Jalan PratamaP +62 361 771 714
bumbu baliJalan PratamaP +62 361 774 502
eiGht deGReessouth@ ConRadJalan Pratama 168P +62 361 778 788www.conradhotels.com
GioRGio italianCuisine@ aston balibeaCh ResoRt &sPaJalan Pratama 68 XP +62 361 773 577
Rin@ ConRadJalan Pratama 168P +62 361 778 788www.conradhotels.com
seafood laGoonJalan Pintas Tj.Benoa 7P +62 361 8010 999www.restaurantlagoonbali.com
the tao baliJalan Pratama 96P +62 361 772 902www.taobali.com
sPiCe@ ConRadJalan Pratama 168P +62 361 778 788www.conradhotels.com
ulamJalan Pratama No. 88P +62 361 773 738
animo RestoJalan By Pass NgurahRai 98Mumbul, Nusa DuaP +62 361 770 203
bawanG meRahJalan By PassJimbaranP +62 361 770 210
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
sCeniaJalan Suwung BatanKendal 52 Block VP +62 361 275 2007www.scenia.co.id
souR sally@ mall baliGaleRiaSimpang Dewa RuciLt. 1 Unit 1A No. 8P +62 21 451 038
the CellaRdooR -hatten winesKompleks DewaRuci 3Jalan By PassNgurah RaiP +62 361 767 422
wateRbomJalan Kartika Plaza,TubanP +62 361 755 676
ZeRosPiRitsJalan Legian 94,KutaP +62 361 754 244
boneKa @the st. ReGis baliResoRtP +62 361 847 8111www.stregis.com
laGoona@ ayodya ResoRt baliJalan Pantai MengiatPO. Box 46, 80363P +62 361 771 102
musashiJalan Terompong SouthP +62 361 773 535
oCean teRRaCe @the laGunaKawasan PariwisataP +62 361 771 327
oCtoPus@ ayodya ResoRtJalan Pantai MengiatP +62 361 771 102www. ayodyaresort.com
PasaR senGGol@ GRand hyatt baliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
Piasan @Kayumanis nusadua PRivate villas& sPaBTDC Area Nusa Dua80363P +62 361 770 777www.kayumanis.com
RaJas@ nusa duabeaCh hotel & sPaP +62 361 771 210www.nusaduahotel.com
salsa veRde @GRand hyatt baliPO BOX 53P +62 361 772 038www.bali.grand.hyatt.com
the teRRaCe @amanusa nusa duaP +62 361 772 333
the shoRe @ niKKobali ResoRt and sPaJalan Raya Nusa DuaSelatanP +62 361 773 377
ulamJalan Mengiat No. 14P +62 361 771 590
veRandaRestauRant @ thewestin ResoRtsP +62 361 771 906www.westin.com/bali
88 ClubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540
aston Pool baR@ aston Kutahotel & ResidenCeJalan Wana Segara, KutaP +62 857 754 999
baCioJalan Arjuna
SeminyakP +62 361 742 4466
bahianaJalan CamplungTanduk 4, SeminyakP +62 361 736 662
blue eyesJalan Bypass NgurahRai 888 SanurP +62 361 806 1333
boshe vviP lounGeJalan By Pas Ngurah
Rai No. 89X, Tuban, Kuta+62 361 848 4600
CenteRstaGe@haRd RoCK hotelJalan Pantai KutaP +62 361 761 869
deeJay ClubJalan Kartika Plaza 8XP +62 361 758 880
deJavuBlue Ocean Beach 7XSeminyakP +62 361 732 777
divine wondeRlandJalan Kayu Aya, OberoiP +62 361 730 759
doublesix ClubJalan Arjuna, SeminyakP +62 361 731 266
eiKonJalan Legian 178, KutaP +62 361 750 701
GRaCie Kellys @bali dynasty ResoRtJalan Kartika Plaza,Tuban, KutaP +62 361 752 403
haRd RoCK CafJalan Pantai KutaP +62 361 755 661
huu baRJalan Oberoi PetitengetP +62 361 736 443
infamy @ the stonesJalan Pantai KutaP +62 361 766 100
JaZZ Cafe ubudJalan Tebesaya, UbudP +62 361 976 594
Kama sutRaJalan Pantai Kuta, KutaP +62 361 761 999
KinG Cole baR @ stReGis 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
neRoJalan Legian 384 KutaP +62 361 750 756
oCeans 27@ disCoveRyshoPPinG mallJalan Kartika PlazaP +62 361 765 027www.oceans27.net
CLUBS AND BARS
aRts RePliCa foodKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501
baliePiCuRe
Luxury CateringJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121
bali KoReanmaRKetJalan By Pass NgurahRai 500, SanurP +62 361 281 929
bali moon liqueRswww.balimoonliquers.netP +62 361 461 945
bali staRsSeminyak SquareJalan Kayu Aya,SeminyakP +62 361 960 4183
Casa GouRmetSeminyak SquareJalan Kayu Aya,SeminyakP +62 361 738 026
CoCo GouRmetDiscovery ShoppingMallJalan Kartika Plaza,KutaP +62 361 769 611
diJonKuta Poleng Mall Bl.A1-A2Jalan Setiabudhi, KutaP +62 361 759 636
dRum whisKyJalan Raya PenyalinNo. 9 Ds. Samsam,
Kec. Kerambitan,TabananP +62 81 3370 65688
GouRmand deli@ st. ReGis baliResoRtKawasan PariwisataNusa DuaP +62 361 847 8111
GouRmet GaRaGeJalan BrantasKangin 2 Jimbaran80364P +62 361 701 650
haRd RoCK beaChClub (hRbC) deli @haRd RoCK hotelJalan Pantai, Kuta
P +62 361 761 869
KayuaPiJalan Kuwum 1X,KerobokanP +62 361 787 7476
Kou CuisineJalan Monkey Forest,UbudP +62 361 972 319
mini maRtJalan Kediri 36A, KutaP +62 361 759 112
nusa dua
4 www.lesemg.cm
oZiGo baR ubudJalan Sanggingan UbudP +62 81 974 728
PiCCadillyJalan Danau Tamblinga27P +62 81 289 138
Red CaRPet -ChamPaGne baRJalan Kayu Aya 42C,SeminyakP +62 361 737 889www.redcarpetbali.com
RoCK baR@ ayana ResoRt & sPJalan Karang MasSejahtera, JimbaranP +62 361 702 222
seCtoR baR &RestauRants@ bali beaCh GolfCouRseJalan Hangtuah 58SanurP +62 361 287 733
sKy GaRdenJalan Legian 61, Kuta
P +62 361 755 423
sos @ the anantaRJalan AbimanyuSeminyakP +62 361 737 773
tequila baRGrand Istana RamaHotelJalan Pantai KutaP +62 361 752 208
the baR @ PantaReiJalan Raya Seminyak17A, SeminyakP +62 361 732 567
the livinG RoomJalan PetitengetKerobokan
P +62 361 735 735
the oCean baR@ the leGianJalan Kayu Aya, OberoiP +62 361 730 622
vi ai PiJalan Legian 88, KutaP +62 361 750 425
the tReeJalan Pratama, TanjungBenoaP +62 361 773 488
ViAiPi
tanjungbenoa
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Ngurah Rai International Airport (International Arrival)
Kuta/Seminyak //3V Kerobokan . 100 Sun Set . Airport (VOA) . Anantara Resort Seminyak Bali . Aston Kuta . BIMC . Bale Bali . Bali Fo
You . Bali Mandi ra Beach Resor t & Spa . Ba li Sta r . BaliEpicu re . Bawang Merah . Beras Merah . Biku . B ianco . Blue Fin . Brasserie . Bristo Bat
Kali . Boshe VVIP Lounge & Restaurant . Bubba Gump Shrimp Company . Cafe Betawi . Cafe Degan . Cafe Marzano . Cafe Moka Seminyak
Cafe Moka Canggu . Coco Bistro . Coco Gourmet . Cocoon . Coffee Corner . Colonial Living . dari : bali . Delicious Onion . Desa Seni . Dijon Caf
. Divine Wonderland . Drum Whisky . Echo Beach House . Elite Havens . Elysians . Embun Live Cafe . Enhay Cafe . Flapjaks . Gabah . Garud
Indonesia @ Kuta Paradiso . Grand Istana Rama . H20 @ Bali Dynasti Resort . Hard Rock Cafe Bali . Hard Rock Hotel . Hard Rock Radio Ba
. Harris Resort Kuta . Harris Riverview . Hatten Wine . Holiday Inn Resort Envy . House of Wine Seminyak . Huu Bar & Nutmegs Restauran
. Ifiori . Indowines . Juice Ja . Kafe Betawi . Kayugaya . Kebab Palace . Kedai Tiga Nyonya . Kemayangan . Ketupat . Khaima Restaurant
Khrisna Group . Khrisna Kreasi . Kokonut Suites Suka Suka . Kokoya . La Cucina @ Discovery Kartika Plaza Hotel . La Lucciola . Lagi Lag
Ribs . Little Green . Lobr Bar & Grill . Maccaroni . Ma Joly Restaurant & Lounge . Mannekepis Jazz-Blues Bistro . Mtis . Minimart Double Six
Minimart Pantai Kuta . Minimart Oberoi . Nero . Nuris Warung Batubelig . Oenpao . Om Beach Lounge Restaurant . Padma Resort & Hotel Ba. Pan Pacific . Pantry Magic . Passargad Persian Restaurant . Patra Bali Resort & Villa . Papas Cafe . Papaya Fresh Gallery . Pepito Tuban
Potato Head . Pulp Art Juiceteria . Queens of India . Queens Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seasid
Cottage . Royal Beach Seminyak . Sandpit . Sari Organik . Sarong . SDP . Sea Circus . Secret Garden . Sentosa Villa Blossom . SIP . SoHo
Stadium . Sticky Fingers . The Balcony . The Haven Seminyak . The Kayana . The Legian Bali . The Samaya . The Stones Salt. The Obero
Bali . The Patra Bali Resort & Villas . The Vira Bali Hotel The Grill Corner . Tobelo . Trattoria . Ultimo . Utopia . ViAiPi . W Retreat and Spa Ba
. Wahana Money Changer . Warisan . Warung Made Kuta . Warung Made Seminyak . Waterbom . Word of Mouth . Yutz . Zula Vegetaria
Paradise . Zero Spirit .
Nusa Dua/Jimbaran //Arts Replica . Aston Bali Resort & Spa . Alila Villa Uluwatu . Ayana Resort & Spa . Ayodya Resort Bali . Banya
Tree . Boshe . Cafe Moka . Conrad . Dimare @ Karma . Four Season Hotel . Garuda Indonesia @ Bali Collection . Gending Kedis . Grand Hya
Bali . Intercontinental Bali Resort KO . Karma Lounge . Kayumanis Nusa Dua Piasan . Kupu Kupu Jimbaran Suites . Laguna Garden . L
Grande . Melia Resort Nusa Dua . Melia Tanjung Benoa . Minimart Jimbaran . Minimart Tanjung Benoa . New Kuta Condotel . Nikko Bali Reso
& Spa The Shore . Novote l Coralia Benoa . Novote l Nusa Dua . Nusa Dua Beach Hotel . Pepenero . Pepito Jimbaran . Ramada Resort Beno
The Tao . STP Bali . St Regis Bali . Tamarind Kitchen . The Laguna A Luxury Collection Resort & Spa . The Westin Resort . Warung Keram
. Warung Sibuni . Yeyes .
Denpasar/Sanur //Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Cafe Batujimbar . Charming . Cinnamon . Flapjaks . Fivelemen
. Fortune Cookie . Garuda Indonesia @ Jalan Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur . Griya Santrian/Th
Village . Kopi Bali House . Lotus Restaurant . Manik Organic . Massimo . Mercure Sanur . Mezannine Restaurant & Bar . Minimart Sanur . SP
Denpasar . Sanur Beach Hotel Basilico . Scenia . Sector . Smorgas . Starbucks . Street Cafe . Tsavo Lion @ Bali Safari & Marine Park .
Ubud // Amandari .Bridges Bali . Bunute . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic . Kou Cuisine . Kupu Kupu Baron
. Pita Maha . Puri Ahimsa Fivelements . Sawah Indah . The Mansion Indochine . Three Monkey . Tut Mak . XL Lounge .
Others //Alila Karangasem . Drum Whisky Tabanan
Jakarta //Acacia Hotel . Akmani . Alila . Aryaduta Suite Hotel Semanggi . Aston Cengkareng City Hotel . Aston International Hotel . Asto
Marina . Aston Rasuna Residence . Atlet Century Park . Ciputra Hotel . Dharmawangsa Hotel . Four Seasons Hotel . Grand Flora Hotel
Grand Kemang-restyle International . Grand Mahakam Hotel . Grand Sahid Jaya . Grand Tropic Suites Hotel . JW Marriot Hotel . Harris Hote
Conventios Kelapa Gading . Hotel Aryaduta Lippo Village . Hotel Borobudur . Hotel Indonesia Kempinski . Hotel Mulia Senayan . Ibis Networ
Indonesia . InterContinental Jakarta Midplaza . Kristal . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih . Novus Hote
& Resort . Park Lane . Prima Plaza Hote ls & Resort . Ritz Carl ton . Shar i-La Hote l . Sparks Hote l . Starbucks . Sultan Hote l . Swiss-Bel Hote
International .
* Lets Eat reserves the right to change pickuppoints at any time and without prior notice
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