Download - Vol - 23 Letseat Issue
VOLUME 23 - JUNE 2011
Hot and HappeningFire @ W Local Cuisine
Tamarind Kitchen
SpotlightBianco
Dining and LeisureWaterbom
Drink ZonePapa’sLimoncelloBali
12. NEW ENTRIES
20. MaRkET placE advERToRIal
drum Whisky; The First Indonesian distillery
24. Food SToRY
The Sassy Sushi Story
28. SpoTlIghT
Bianco; When Italy and Indonesia collide
32cover sToryFire @ W Retreat & Spa Bali - SeminyakHot and Happening
38. dININg & lEISuRE
Waterbom; Eat play Slide
42. gREaT dEal
Warung Sibuni; Nice and Simple
46. hEalThY Food
Tamarind Restaurant, Banyan Tree ungasan ; gourmet Wellness cuisine
contents
16 LocaL cuisine
The Tangy Tamarind Kitchen
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cover: Poached Rock Lobster Saladphoto by heri obrinklocation: Fire @ W hotel
50. ThE SpEcIalIST
chef Nyoman picha; When East Meets West
chef Suama; Boundless creativity
54. lET’S cook
let’s Fry! Indonesian Fried Noodl
60DrinK zone
Papa’s Limoncello BaliDrinks Are On Papa’s
64. WINE kNoWlEdgE
cheese and Wine
66. hoW To SaY...
67. Map & dIREcToRY
76. pIck up poINT
56DesserT
Cafe Degan Cup Cakes !!
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writers
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.
c 2011 Let’s 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
Let’s Eat’s newest writer describes herself
as a part-time food lover and a full-time
food 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 knows
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 FloorJalan Raya Kuta 88RKuta, Bali 80361, Indonesia
nd Ph +62 361 961 0066Fax +62 361 762 [email protected]
Mahendra Ari GunawanHendra OktavianoAlison Elizabeth BoneMenur AstutiAri MustikawatiInggita KasimKarena van MaanenKenyo CaktiHeri ObrinkLidya JuliantyRendy Rustam ([email protected])Cindy Soraya S ([email protected])Yunata OctavianoTommy S HeriadiKumaraAgung SellyI Wayan WartanaI Nyoman SupartikaI Nyoman SusilaHenry A Bloem
Senior AdvisorManaging Director
Editor-in-ChiefTA Bid Business Development
Writers
Senior Graphic Designer TA Bid Graphic Designer
Graphic DesignerPhotographer
Account DirectorAccount Executive
Web Guys
Human ResourcesDirtribution & Circulation
Food and Beverage Advisor
10 www.letseatmag.com
BALI
•••••••••••••••••••••
new entries
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sWeeT vicToryThe skillful dynamic duo; Pastry Chef Ridwan Isbani of The
Laguna, a Luxury Collection Resort & Spa, Nusa Dua and Commis
II Eka Buana Karya of The St. Regis Bali Resort have brought
home two trophies, three gold medals and one silver from The
Asian Pastry Cup National Selection held in Jakarta. Both chefs
impressed the judges with their precision and flair. Their unique
creations include the rich, authentic flavours of Papua Vanilla
and Valrhona Chocolate, as well as Earl Grey tea with summer
fruit coulis, berry espuma and orange almond tuille, which they
proudly named “Sun and Moon.”Congratulations! The Laguna Resort & Spa, Kawasan Pariwisata BTDC Lot N2, Nusa Dua, P +62 361 771 327 \AM
the royal grand breakfastThe Royal Beach Seminyak proudly launched their Grand Breakfast at the
al-fresco style Husk Restaurant. The grand buffet breakfast serves the
freshest of local fruits and produce combined with classic western dishes.
So start your day with a generous and nutritious breakfast and breathtaking
beach views. The Royal Beach Seminyak P +62 361 730 730 \AM
anantara raises the barAnantara Seminyak Resort & Spa, Bali is proud to announce the
appointments of Jonah Roberman as F&B Director, and Brandon Huisman
as Executive Chef. Roberman’s International experience behind the bar
and Huisman’s culinary genius will raise the level of Anantara Seminyak
Resort & Spa ever higher, with innovative ideas designed to deliver a
maximum impact. Anantara Seminyak Resort & Spa, Jalan Abimanyu, Seminyak, P +62 361 737 773 \AM
BALI
nouveau retreat in ubudAston International is happy to announce the opening of its first five-star plus villa resort,
the Royal Kamuela at Monkey Forest, Ubud. Royal Kamuela features 12 immaculately
designed luxury pool villas and an eclectic restaurant overlooking the creek that runs
through the villas tropical gardens. Enjoy the royal hospitality at the Royal Kameula.
The Royal Kameula at Monkey Forest, www.Aston-International.com \AM
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bocuse d’orThe St. Regis Bali Resort’s Chef de Cuisine, Kayu Puti, Agung Gede and Commis Chef
Leo Adi with their reputed team coach Executive Chef Oscar Perez demonstrated
their culinary prowess to clinch the top position in the Bocuse d’Or Indonesia Selection
Competition. The contest gives young chefs an opportunity to demonstrate their skills
while at the same time offering them a springboard for their careers. The St. Regis
Bali team will represent Indonesia in Shanghai in 2012 St. Regis Bali, Kawasan Pariwisata BTDC Lot S6, Nusa Dua, P +62 361 847 8111 \AM
it’s all-You-can-eat!The artfully designed Gabah Restaurant & Bar, located on the Kuta sidewalk
offers an “All You Can Eat” promo every Saturday from noon until 3pm, offering
fresh, live cooking and a wide variety of food for only Rp. 99.000/person.
Bring all your friends and family, enjoy the cozy atmosphere and abundant
delectable-healthy food on the table. Gabah Restaurant & Bar, Ramayana Resort & Spa, Jalan Bakung Sari, Kuta, P +62 361 751 864 \AM
gold from salon culinaireBali’s team for Salon Culinaure 2011 swept the first place with wins in the
categories of Bocuse d’Or Asia Selection Indonesia, Asian Pastry Cup –
National Selection, ASEAN Junior Culinary Challenge and MLA Black Box finals
Indonesia during the Salon Culinaire 2011 in Jakarta. Bali’s team performed
at a world class standard and deserved to bring home the golden medal.
Lets Eat! salutes the winning team! C.O Travel Works Communications International, Jalan Kesari 60A, Sanur, P +62 361 284 095 \AM
‘b’ birthday bashBvilla, an upscale lifestyle space celebrated it’s tenth birthday hosting a
special event for more than 300 guests with cocktails and acoustic music.
In conjunction with the grand birthday celebrations bvilla management
presented special awards to their long standing employees, and to
supporting travel agents. bvilla+spa, www.bvilla.com \AM
new entries
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rosso at the shangri-la hotelRosso, the Italian Restaurant and Lounge at Shangri-La Hotel welcomes a new
face from Italy, Chef Oriana Tirabassi to craft authentic Italian flavour for discerning
diners. With her combination of natural talent, great passion and international
experience Chef Oriana truly creates an unforgettable fine dining experience with
her delightful artfully Italian dishes. Shangri-La Hotel, Jalan Jend Sudirman Kav.1, P +62 21 570 7440 \AM
JAKAR
TA
elvis is back!Aryaduta Lippo Village presented a spectacular show by Ritchie Newton, the famed Elvis impersonator at RJ Sport
Bar & Grill bringing the legendary Elvis Presley back to the stage. Diners enjoyed the Rock n Roll flashback while
enjoying a mouth watering menu Hotel Aryaduta Lippo Village, Jl. Jend. Sudirman, Lippo Village, Jakarta, P +62 21 546 0101 \AM
FRENCH AFFAIRAiming to continuously promote creative and
innovative cuisine, Mandarin Oriental is delighted to
welcome Michelin-starred Chef Fabien LeFebvre to
showcase his sensational modern French cooking at
Lyon Restaurant. Chef Fabien will offer the finest
modern French cuisine revisited and refined with
Mediterranean flavors to satisfy all the senses.
Mandarin Oriental, Jalan MH. Thamrin, Jakarta, P +62 21 299 388 88. \AM
local cuisine
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Tamarind is an exotic and versatile
ingredient, known for its dark brown
color and slightly sour taste, which
inspires many imaginative recipes. It is also the
inspiration behind the newly opened Tamarind
Kitchen, Jimbaran that offers a menu infused
with Indonesian and international flavours.
The parking area is filled with tall trees,
and stairs lead up to the restaurant where
a friendly welcome and expansive views of
Jimbaran Bay await you. We take a seat and
are served welcome snacks of belinjo chips
and tamarind dipping sauce.
Drinks are creative and refreshing, with the
signature mocktail named Tamarind Punch,
a mix of good tropical fruit juice, like orange,
pineapple, guava and, of course tamarind. A
healthy yet enticing drink is the fresh green-
colored Cucumber Dew and Mint, easily
guessed from the name, it has cucumber,
mint leaves, fresh squeezed lemon juice and
is topped with lime flavored soda.
The team at Tamarind Kitchen aim to make
people remember their home-cooking style
and generous portions, we start with Gado-Gado chosen from the appetizer menu, but
the portion is the size of a main course with
warm peanut sauce smothering freshly
cooked vegetables, boiled egg, tomato,
tofu and tempeh. Another vegetarian option
is the surprising Tempe and Veggie Roll which looks like a regular spring roll but has
a great filling of mashed tempeh and a nice
peanut sauce on the side for dipping. Tuna Carpaccio is great for fish lovers, with lightly
pan seared tuna and various herbs like
coriander, chives, basil and ground pepper,
the yoghurt, lime and roasted peppers on
the side make great accompaniments.
The local favorite is Iga Sapi Bakar Sambal Cobek, beef ribs boiled with spices and then
grilled with three layers of sambal cobek
(chili and soy sauce) creating a strong
and tangy flavour. The Catch of The Day
is a Jimbaran style grilled whole fresh fish
that changes daily according to market
availability and is served with two kinds
of chili condiments. The tenderness of the
chicken from the Gulai Ayam impressed me
especially combined with the rich coconut
TaMarinD KiTcHenthe
tan
gy
Mini Burgers Tempe and Veggie Rolls
Gado Gado
Gulai Ayam Tuna Carpaccio
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milk taste. If you are wondering why Mini Burgers appear in this article which is
essentially about local cuisine, I can respond
by explaining that there is a strong local
influence…… the four mini burgers served
on delicious soft buns each has a different
sauce, including one with a signature
tamarind sauce, and a second with sambal
cobek sauce (see above), there is also a
regular cheese burger, while the fourth has
barbecue sauce. Its like a mini burger buffet,
and each has a completely unique taste.
We finish with a warm Apple Pie made from a
family recipe and rich with raisins, cinnamon,
and brown sugar then dusted in icing sugar.
And finally, the ultimate dessert for me is the
Assorted Pudding with pandan, chocolate
and vanilla flavored pudding accompanied
by two kinds of sauce; vanilla and chocolate.
It has been a well spent afternoon with a
well prepared meal that was thoroughly
enjoyable. \MA
TAMARIND KITCHeNJalan Raya Uluwatu I, Br. Tengeh Sari, Jimbaran, Bali P +62 361 790 3118Open 11am – 11pmSeat 60 seatJimbaran Map C - 4
Cucumber Dew and Mint Tamarind Punch
The Catch of the Day
Apple Pie
Assorted Pudding
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market place Advertorial
Experience the soul of Bali – it’s energy and passion.
Recently, a new spirit was introduced to the
market; Drum is the first whisky from Bali, and
is produced by Astidama Distillery. The Distillery
is located in the Tabanan Region, and they have the
complete facilities to produce premium spirits, starting
from fermentation, to distillation then to maturation and
finally to bottling.
Astidama Distillery uses only selective malts from the
UK, and Bali’s high quality grains, the ingredients are
mixed together as a blend then transferred to the
fermentation tank. Once the alcohol content increases
to a certain strength, it is ready to distill. In the distillation
process, there are 3 parts output; the “Head”, “Heart”
and “Tail”. At Astidama Distillery only the “Heart”, the
part which has between 63 and 72% of alcohol – the
purest and the best of all will be casked. The head – the
very strong foreshots, and the tail – the weaker feints of
the run are removed.
The “magic” of making whisky begins during the
maturation process in the barrel. The barrel will determine
the whisky character. Famous bourbon whiskeys use
With the current situation of imported whisky prices being very expensive, Drum whisky has come to our attention with its smooth and elegant taste, and competitive price. The taste is fantastic, it’s a premium Bali whisky that’s fair to match with several imported whiskys. Drink it....... and enjoy the buttery and fruity after taste.
I Nyoman Suasta – Chairman of Indonesian Food and Beverage executive Association
21
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only new barrels while Scotch whiskeys use second fill
barrels, normally ex bourbon. Astidama Distillery chooses to
use both types. A new barrel will help to quicken the aging
process, while the second fill barrel will give the scotch
deeper character. As a result, the product has the character
of a scotch whisky after just four years of aging. This is
also supported by the tropic weather; as Indonesia doesn’t
have a winter season, the distillat is continuosly extracting
the barrel to get the oak character.
Astidama Distillery proudly presents its four year old whisky,
Drum Green Label produced and developed by their master
cellar. The tasting notes of Drum “Green Label” have a
description as below.
Nose : Woody, oaky, fruity, brown notes, light finish
Palate : Toffee, caramel, vanilla, sake (baijiu), tea notes,
fermented grape
Finish : Buttery, fruity, dry fruit, sweet notes
Color : Deep copper
DRUM WHISKYJalan Raya Penyalin No. 9Ds. Samsam, Kecamatan KerambitanTabanan, BaliP +62 81 3370 65688
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food story
The very first time I tried sushi was
back in Surabaya when a fellow
teacher told me how she loved the
sensation of eating sushi with a lot of wasabi
and just when the spicy hit struck she would
drink a coke a cola just to get this so-called
adrenaline rush sensation. I was curious and
went to a small sushi place nearby to try for
myself and discovered that eating sushi
(washed down with coke or not…..) was
extremely satisfying.
Sushi, is an eastern culinary art which
originated in South East Asia in 4th century
BC as a way of preserving fish. Salted fish
fermented with rice was traditionally an
important source of protein, the fish were
cleaned and gutted then kept in rice which
promoted natural fermentation. This type of
sushi is called nare sushi, and was taken
out of storage after a couple of months, the
rice was discarded and only the fish was
eaten. This method later spread to China
and onto Japan where it was modified
as the Japanese preferred to eat the rice
together with fish. This sushi, called seisei sushi, became popular, and was consumed
while the fish was still partly raw and the rice
still had its original flavor. In this way, sushi
became more of a cuisine rather than merely
a way of preserving food.
Later, in the Edo era, the Japanese began
making haya-zushi, a unique process where
the rice was mixed with Japanese vinegar
and combined not only with fish but also
The Sassy Sushi Story
25
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various vegetables, and dried preserved
foods. Today, each area in Japan still keeps
its own unique taste by using local products
to make different kinds of sushi with recipes
that have been passed down from one
generation to the next.
At the beginning of the 19th century, when
Tokyo was known as Edo, the food industry
was dominated by mobile food stalls, from
which nigiri sushi or edomae sushi originated.
Fresh fish and tasty seaweed were obtained
from Edomae, which literally means "in front
of Tokyo bay," this dish became popular
following the creative endeavours of sushi
chef, Yohei Hanaya, who brought this simple
street food to a whole new level. Then,
after the Great Kanto earthquake in 1923,
nigiri sushi spread throughout Japan as the
skilled edomae sushi chefs from Edo, who
had lost their jobs, moved to different parts
of the country.
Sushi bars flourished across the United
States in the 1980’s as people became more
conscious of eating healthy food, and the
trend spread across much of the world.
Sushi is low in fat, loaded with nutrients,
easy and quick to make. For example, a
typical Sushi plate consists of 8 pieces,
weighing in at around 350 to 400 calories,
as well as being high in protein, an excellent
source of Omega 3 fatty acid, rich in iodine
and complex carbohydrates.
These days you don’t have to look far
to find classic or fusion sushi, it is truly an
international food without boundaries. \MA
Today, each area in Japan still keeps its unique taste by using local products to make different kinds of sushi
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spotlight
biancoWHEN ITALY AND INDONESIA COLLIDE
Fettucini with Crab Meat
Deep Fried Duck
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White is the key word and Bianco
really mean it, with a classic
white washed colonial style.
Popular with tourists that enjoy the hustle
and bustle of Legian, the menu blends Italian
and Indonesian cuisine, and you can catch
live sports events on three big screens
(including one in the back garden area.)
If sport is not your cup of tea, head down
during the week to enjoy live acoustic music
in the evenings.
The Manager, Andi Yulius Masbudi, from
Surabaya has an extensive background
in hospitality management and skillfully
creates a warm ambience that ensures a
steady clientele. Antique displays include
old fashioned cameras, typewriters and
telephones, and there are lots of black and
white photos (including some lovely pictures
of the Jogjakarta palace,) and paintings
that are spread throughout the restaurant
including the restroom area. The most
romantic spot for couples is the back garden
area surrounded by ivy and the beautiful
Balinese sky.
The menu is a fair mix of Indonesian and
Italian dishes with a good selection of soups,
snacks, salad, Indonesian favorites, pizza,
burgers, pasta, desserts and a separate
wine menu with a range from Italy, France,
Australia, California and Bali. We start with
Buffalo Chicken Wings with a sweet and
slightly sour taste of crispy skin wrapping
tender white meat. Pasta is home made and
we try the Fettuccini with Crab Meat that
Pepperoni Pizza
Andi Yulius Masbudi
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is imaginatively presented to resemble a red
crab, it is mixed with chopped zucchini and
grated warm crab meat creating a mellow
and enjoyable taste. Straight from the wood
fired oven is the Pepperoni Pizza, with a
thin crispy crust and toppings of mozzarella,
green bell pepper and beef pepperoni, a
classic Italian favorite. Next is a classic
Indonesian favourite, a Deep Fried Duck Balinese Style. The duck is cooked under
high pressure making it tender inside with
a very crispy skin. Side dishes are rich in
variety and include sambal matah (Balinese
raw chili condiment,) sambal uleg (red mixed
chili), sambal kecap (sweet soya sauce with
chili), shrimp crackers, and lalapan (a mix
of raw vegetables including cucumber, long
beans, tomato, lettuce and cabbage.) The
Mixed Seafood Satay is best eaten with the
warm rice showered with fried shallots and
the highlight of this dish is a mouth watering
seafood sauce that is perfectly matched
with the grilled squid, marlin fillet and
prawn. We also enjoy some very pleasant
cocktails, including a Strawberry Daiquiri and a Mojito, a fitting end to a lovely, sunny
colonial style afternoon. \MA
BIANCO ReSTAURANT Jalan Padma Legian, Bali P +62 361 760 070Open 9am – 12am Seat 250 Seminyak Map F - 4
Mojito
Mixed Seafood Satay
Strawberry Daiquiri Buffalo Chicken Wings
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cover story
W Retreat & Spa Bali - Seminyak is the latest resort to hit our shores and packs a walloping punch with it’s futuristic design and super cool concept of combining luxury with humour and playfulness.
Fire Hot and Happening
Poached Rock Lobster Salad
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I t is said that seeing is believing, but at W Retreat & Spa Bali -
Seminyak experiencing is believing and designers have cleverly
adopted the Balinese concept of sekala/niskala (seen and unseen)
and given it a modern edgy twist - behind every innovative detail lies
a story. Enjoy the sunset fire ritual that sets the resort ablaze with
roaming flame spinners, then head into Fire, an urban grill restaurant
with a bold, contemporary design based on the traditional Balinese
Kecak fire dance. A mesmerising spiky glass chandelier shimmers
like a molten ball of fire, below a circle of red heliconias represent
the burning embers, while dangling tubular lamps portray the waving
arms of the kecak chanters. Flame shaped candle holders, soaring
golden hued sofas, and red and yellow chairs add to the sizzling
ambience. Cuisine includes wood fire pizza, flame grilled steaks and
the signature ‘Flight of Fire’ array of sambals. The menu reflects
Director of Cuisine, Ian Lovie’s vast international experience and his
preference for serving the highest quality produce which is high in
natural flavor. He leads me through the open air kitchen, a masterpiece
of stone and stainless steel with state of the art induction stoves, and
on to the ‘Butcher shop’ where guests can choose their own seafood
or cut of steak with the help of a meat sommelier.
Crispy Confit of Duck
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In the meantime the mixologist has whipped
up a Liquid of Fire, a signature cocktail
blending infused vodka, dried dates, sage,
chili and curry powder. The first sip is kind of
a shock, but it evokes all kinds of sensations
and I am soon hooked on the taste which
is equally sweet, sour and spicy. Our meal
commences with a Fire’s Fuelling Station
a sampler plate of tasty morsels, including
emmental with walnut and grape, thin sliced
salami, baby pickled octopus, quail foie gras,
supple lamb loin and Tasmanian salmon with
fennel. We follow with a Poached Rock Lobster Salad, seafood just doesn’t get any
fresher, and the extraordinary sherry bacon
vinaigrette tinged with citrus really brings
the lobster alive. The Crispy Confit of Duck is cooked ‘sous vide’ (vacuum-sealed in a
plastic bag, then cooked in water at a very
low temperature), resulting in remarkably
tender and flavorful flesh, flawlessly paired
Liquid of Fire
Fire’s Fuelling Station
Roasted John Dory Fillet
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with roasted Asian pears and braised savoy
cabbage. The Roasted John Dory Fillet is delightfully simple, the fish so succulent
that it needs no enhancement, and is well
complemented by kipfler potatos and
sautéed spinach, and a side of prawns and
clams. The feast continues with the piece
de resistance, a Fire’s Signature Roast wheeled in on a portable carvery yielding
a formidable slab of 200+ days Grain Fed Black Angus Prime Rib with cute little pots
concealing roasted fingerling potatoes,
shinoki mushrooms, and an assortment of
mustard. The flesh gently unfurls as the chef
skillfully carves slice after tender slice of
flavorful meat with a taste that is incredibly
wholesome.
It has been a truly incendiary meal, which
we polish off with a Fire’s Junk Tray for 2,
a platter decked out with bowls of candy,
homemade marshmallow, chocolate ice
cream, mud cake, sugared popcorn and
two glistening red toffee apples, that evoke
carefree childhood memories of birthday
parties, fairs and happy times. A perfectly
whimsical twist that captures the vibe of W
as a playground for the young at heart. Also
check out the W Lounge, Ice Bar, WooBar, and
their signature restaurant Starfish Bloo. \AB
FIReW ReTReAT & SPA BALI - SeMINYAKJalan Petitenget, SeminyakP +62 361 738 106Open breakfast 6.30 - 10.30, lunch 12 - 4 dinner 6 – 11Seat 117Seminyak Map A - 1
Fire’s Junk Tray
Fire’s Signature Roast
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dining and leisure
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Theme parks and great food don’t usually
go together in the same sentence, which
is precisely why lunch at Waterbom turns
out to be such a pleasant surprise. As well as
being one of Bali’s top adventure attractions, the
water park offers tasty, fresh and well prepared
food that can be enjoyed in a variety of venues.
Set amidst 3.8 hectares of tropical gardens
Waterbom is a classy set up with 17 water slides,
ranging from mellow rides to adrenalin inducing
slides with names like Smash Down, Race Track
and Boomerang. The latest installment is the
futuristic CLIMAX; those who are game are
installed in a chamber 19 meters above the pool,
then released into a tube where a 2.5 g-force
thunders you down, then up and around a bend
before shooting you out. It’s the most popular
ride in the park, but I am happy to leave it to
others; floating around in the lazy river, chilling
in the pleasure pool, or sipping an excellent
café latte is more my style. But that’s the great
thing about Waterbom, there is something for
everyone….
Sandwich on Seeded Toast
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Thrashing about in the water is a hungry business
and there are numerous options for replenishing
an empty stomach. Enjoy table service in the
Wantilan restaurant; have food delivered to your
private garden gazebo, or order direct from the
food court. M&M Innovative Catering are the
appointed tenant at the park, an island firm with
an excellent reputation for providing high quality
food. Consultant Michael Szarata tells me that,
“ We provide fresh food that is a little more edgy
than your normal theme park, while still being
substantial and value for money.”
The White Pizza with Rucola and Salmon is
an excellent case in point, in fact, this is one
of the most authentic pizzas I have had on the
island, wood fired, with a light and crispy base
and a scattering of marinated eggplant, cream
cheese, capers and salmon. The Pasta Marinara
is equally genuine, a generous portion of pasta
with tuna, squid, prawns, capers coated in a rich
slightly sweet tomato sauce. From the Pret a
Manger (ready to eat) menu we order a Sandwich on Seeded Toast with spicy chicken, avocado,
egg, mayonnaise and mozzarella, the bread is
incredibly soft and delicious, which brings me to
the talented French pastry chef Francois Seurin,
who prepares cakes, brioches and home baked
bread of the quality more commonly associated
Frozen Kiwi Mojito
Green Tea Cheesecake, Raspberry Sacha Torte, and Chocolate Brownie
Pizza with Rucola and Salmon
40 www.letseatmag.com
with a fine patisserie. He brings us a selection
of desserts, Green Tea Cheesecake with lychee jelly a delightful Rasberry Sacha Torte (the raspberry chocolate combination
works for me every time)! and a light and
lovely Chocolate Brownie.
At Waterbom you can find the kind of
comfort food that you expect at a theme
park, but of a much higher quality, with dishes
including homemade pies, fluffy pancakes
and waffles, well prepared burgers, and
Indonesian staples such as Nasi Goreng,
Satay Chicken and Gado Gado. Additional
stalls are also scattered about the park
offering icecream, gourmet hot dogs and
fresh juices. Those in need of a drink after
one of the scarier rides, can swim up to the
sunken pool bar for a tropical cocktail, I love
the Mango Daquiri with a rim of cinnamon
creating an evocative aroma and a dreamy
taste; or perhaps try a cool and fruity Frozen Kiwi Mojito, or maybe a granita or mocktail
such as the pretty pink Strawberry Kiss.
Round off the day with some reflexology
or fish spa therapy, or head into the newly
opened Karma Spa to enjoy the interactive
scrub bar, healing massage or a signature
oxygen facial. Waterbom is far more than
just a theme park, it’s a great day out. \AB
WATeRBOMJalan Kartika, TubanP +62 361 755 676Open 9am – 6pmSeat 240 (restaurant area)Kuta Map C - 3
Pasta Marinara
Mango Daiquiri
great deal
42 www.letseatmag.com
S ibuni is refreshingly straight forward, what you see is what
you get. At first I thought the word Sibuni was Indonesian,
but actually it’s an acronym for simple but nice, which says
it all….. Ria and Cahya are a charming husband and wife team
who followed their dream to open a restaurant in Bali. She cooks
great food, he serves with a smile, the portions are huge and the
prices offer excellent value for money. Maple leaf motifs adorn
the menu the windows and the ceiling, Ria tells me the maple
was chosen because of its beauty, and the fact that is good in
every season. She adds that she taught herself to cook and that
collecting cook books is one of her greatest passions. Her natural
aptitude in the kitchen is quickly apparent and our table is soon
stacked with good old fashioned comfort food. Ria says that
there is “Always a clean plate back to the kitchen,” and we are
happy to rise to the challenge.
Mains are comprised mostly of grills, including Grilled Mixed Sausages and Lemongrass Chicken Skewers. We have the
Cheese Crumbed fish a colossal portion of piping hot dory
fillets with a thick and crunchy coating wrapping the soft
Chicken and Vegetable Tortilla
Tropical Juice and Minty Linger Granny Smith
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44 www.letseatmag.com
mildly flavoured fish. Each main dish is
accompanied by a choice of side dishes, the
Hot and Spicy Chips are the logical choice
in this case, and they turn out to be mighty
fiery! The Fish Mushroom skewers with Bacon are an equally generous main, and the
side of Sautee Sliced Potatoes with onion
are wafer thin and delightfully crispy. There
are plenty of vegetarian options such as the
Tempe Burger which features three large
patties served with a side of Garden Fresh Salad. Wraps are also a popular choice,
particularly the Chicken and Vegetable Tortilla, a colourful and appetizing wrap with
spicy chicken and ample lettuce, herbed
tomatoes and grated carrot. Pasta dishes
include Pasta with Chili Cheese Sausage
Meatballs featuring spicy chunks of
sausage smothered in a rich tomato sauce.
Dessert is a tasty stack of Banana Spring Rolls, served Indonesian style with caramel
sauce and grated cheese. Breakfast options
include kebabs, BLT’s, omlettes, peanut
butter and banana sandwiches, and fluffy
pancakes served with an assortment of
fillings including chocolate chips, jam, lemon
and sugar, and caramel sauce. Value meals
start at RP 15,000 for simple breakfasts, or
RP 25,000 for a rice bowl with Beef Black Pepper or Sweet Sour Pork.
An extensive drinks list includes the Minty Ginger Granny Smith which is just that,
the green apples create a robust juice with
a zesty twang of ginger mellowed with
fresh crushed mint. The Tropical Juice
is tart citrusy and refreshing. Smoothies,
milkshakes and Bintang are also available.
You can find Warung Sibuni on Jalan
Raya Uluwatu, just up the hill from Nirmala
supermarket. Make sure your hungry! \AB
WARUNG SIBUNIJalan Raya Uluwatu 81Ungasan BaliP +62 361 704 085Open Monday –Saturday 9am -9pmSeat 40Jimbaran Map F - 3
Fish mushroom Skewer
Pasta with Chili Cheese Sausage MeatballsTempe Burger
Banana Spring Rolls Cheese Crumbed Fish
45
healthy food
46 www.letseatmag.com
Herb Crusted Tuna LoinArgula Salad House Cured Salmon
The Banyan Tree Resort Ungasan sprawls across the cliff tops of
Uluwatu, a stunning feat of architectural design and style. Three
restaurants include the signature Ju-ma-na poised dramatically on the
cliffs; Bambu serving up Pan Asian delights; and our destination, the classy
spa restaurant Tamarind, which offers inspired wellness cuisine.
The setting is tranquil and secluded, overlooking a swimming pool, and the
undulating hills of the Bukit, equally appropriate for post-spa luncheons or
romantic al fresco dinners. Chef Wiryawan joins us to discuss the Ayurvedic
approach to cuisine adopted at Tamarind. While we talk we nibble on fresh
grilled flat bread with a sambal that the waiter has mixed at the table,
grinding up fresh chilies, white and black pepper with a mortar and pestle.
Ayurveda translates in Sanskrit as “science of life” and has been used in
India as a natural health care system for more than 5000 years. It promotes an
integrated approach to preventing and treating illness through maintaining a
healthy lifestyle, central to which is a diet that balances the subtle energies,
known as tri doshas (Vata, Pitta and Kapha.) Nutritional food specific to an
individual’s predominant dosha or constitutional type is advised and Tamarind
offers an informative menu with specific offerings for each of these.
The qualities associated with Vata (to move/to enthuse) are cold, dry, and
light; those who are characterized by this dosha tend to be alert, imaginative,
fun and energetic, but will burn out quickly. Foods recommended include
nutritive substances that are moist, heavy, soft and oily, as well as foods with
a sweet, sour and salty taste. From the Vata appetizer list we try the Ubud Beet Salad comprised of mixed leaves with beetroot, sliced apple, blue
cheese and caramelized walnuts, combined with dainty edible flowers, fresh
mint and tarragon, creating an explosion of flavors. Mains include Seared Lamb Eye Fillet served with haricot verts beans, garlic potatoes mousseline,
and natural jus.
Pitta (to shine) people are skilful bright and assertive, qualities include hot,
sharp, oily and light. Beneficial foods include those that are cool, dry and
mild, with a naturally sweet, or astringent taste. The Herb Crusted Tuna features delicate morsels of soft, cool tuna on a bed of pesto, while the
The menu and the philosophy of Tamarind certainly provides food for thought. Whether chosen as a destination in its own right or as part of a decadent Banyan Tree spa package you will find the atmosphere and the gourmet cuisine highly conducive to physical and spiritual wellbeing.
47www.letseatmag.com
Baked Miso Cod
Ubud Beef Salad
48 www.letseatmag.com
excellent Baked Miso Cod has a golden
glaze of wonderfully salty miso contrasting
with the mellow sweetness of the fish. Enoki
mushrooms, wakame, tofu and pickled
ginger complete the dish. Those who are
predominantly Kapha (to keep together)
tend to be calm, relaxed and deliberate,
with properties that are cold and heavy.
Warm, light, dry food, salads and fruit are
recommended. The Arugula Salad House Cured Salmon is a lovely, well contrived
dish with supple salmon amidst a scattering
of argula, perfectly ripe avocado, sweet
sumac and crunchy pine nuts. Mains
include Oven Roasted Chicken stuffed with
shitake mushrooms and diced sweet grilled
vegetables in a balsamic reduction.
Sublime desserts are non dosha specific, I
highly recommend the Flourless Chocolate Cake made with Vahlrona chocolate and
served with a passion fruit sorbet, the sweet
sour effect is extraordinary! The dainty
Warm Yoghurt Tart is soft, powdery and
soufflé-like. An impressive range of Jamus (traditional Indonesian healing drinks) make
a perfect complement to a healthy meal at
Tamarind with a mix of herbs, fruits and
spices to help detoxify and cleanse the
body. We try the Jamu Seger, composed
of passion fruit, cloves and wild ginger, it’s
bitter peppery tones are masked with sugar
syrup. The Jamu Tuju Angin is served hot
and is useful in treating and preventing
colds and fevers. Fresh juices include the
Anti Oxidant Juice a mix of carrot, mango,
pear and red apple.
The menu and the philosophy of Tamarind
certainly provides food for thought.
Whether chosen as a destination in its own
right or as part of a decadent Banyan Tree
spa package you will find the atmosphere
and the gourmet cuisine highly conducive to
physical and spiritual wellbeing. \AB
TAMARIND The Banyan Tree UngasanJalan Melasti, Banjar Kelod, UngasanPh +62 361 300 7000Open: 12 -6.30pm (Friday 12-3pm , 6.30-9.30pm)Seat 40
Flourless Chocolate Cake
Oven Roasted Chicken Jamu Seger
Warm Yoghurt
the specialist
50 www.letseatmag.com
chef Nyoman Picha When east Meets West
Instead of spending hours hanging out with
his friends a teenager, Nyoman Picha spent
hours helping his big brother run his own
restaurant. “I watched him work, it was always
full pressure, he taught me a great deal of
discipline in the restaurant business,” he recalls
of those valuable learning experiences.
Picha's culinary awakening came early in life;
by the age of 18 he was already very familiar
and comfortable with the restaurant business
and he learned a great deal of basic culinary
knowledge from his brother. To further his
dream of a career in the hospitality industry,
he decided to enroll at the culinary institute at
BPLP Nusa Dua Bali.
Upon completion, he worked at some of
most prominent hotels and resorts in Jakarta,
Malang, Surabaya, Thailand and Angola,
South Africa. The combination of hard work,
with natural talent and a passion to cook has
brought him great success. He was nominated
as “The Best Manager” while he was working
at InterContinental Resort Bali, as well as being
a gold medal winner for Salon Culinaire in 1996.
Currently, he is the Executive Chef of Aston Kuta
Hotel and Residence, where he showcases his
globally-influenced haute cuisine with his own
blend of Asian and Western fusion. Picha goes
out of his way to combine Western dishes with
top quality local ingredient such as Marinated
Fish, Chicken Breast and Buttermilk Panna cotta with Blueberry Sauce. Marinated Rum Pepper Dory Fish on Passion Coullis and
Grilled Chicken Breast with Glazed Carrot Juice are two of his signature innovations,
specially crafted for his diners at Aston Kuta
Hotels & Residence. \AM
CHeF NYOMAN PICHAexecutive ChefAston Kuta Hotels & ResidencesJalan Wana Segara 2-5KutaP +62 361 754 999Kuta Map D - 2
Marinated Rum Pepper Dory Fish on Passion Coullis
Panna Cotta
Chicken Breast
the specialist
52 www.letseatmag.com
chef suama Boundless creativity
I Gusti Bagus Suama is Balinese but was
born and raised in Banyuwangi, East
Java. His interest in working with food
grew while he studied at the Tourism
Institute BPLP Nusa Dua, Bali. However, his
true inspiration came from his mother – a
passionate and wonderful cook. “She used
to help our neighbour to cook during special
ceremonies, I love everything she cooks,”
he says.
Upon graduating in the 1990s, he found his
home in the kitchen of Ayodya Resort & Spa,
(formerly Bali Hilton Nusa Dua.) He worked
closely with the talented Pastry Chef Louis
Hess and was exposed to a completely
new take on cooking while being entrusted
to run several important tasks. “Chef Louis
was another inspiration of mine. I learned a
lot from him,” he recalls of his early days at
the resort. During his professional career in
the kitchen, he received several important
recognitions including representing Indonesia
in ‘Indonesian Food Promotion,’ in Belgium
and France and bringing home medals from
various national culinary competitions.
In 1997, Suama moved to InterContinental
Bali Resort as Pastry Chef, and has now
secured the coveted position of Executive
Chef at The Patra Bali Resort & Villas. As
an executive chef, Suama continues to
personalize and perfect his approach to
his cooking style. “We create Ice Igloo, a
special dessert for couples and VIP guests,”
he says by way of introduction to his most
acclaimed dessert on the menu. Chef Suama
constantly explores his boundless creativity
and strives to find new techniques to create
a perfect balance of flavour and texture for
his desserts that are consistently adored by
his diners. \AM
CHeF I GUSTI BAGUS SUAMAexecutive ChefThe Patra Bali Resort & VillasJalan Ir. H. Juanda, KutaP +62 361 751 161Kuta Map e - 2
Chicken Toscana
Seafood Platter
54 www.letseatmag.com
let’s cook
250 g fine egg noodles
250 g shrimps, raw or cooked
4 tablespoons peanut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 fresh red chili, seeded and sliced
1/2 teaspoon dried shrimp paste
2 stalks celery, finely sliced
1 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons light soy sauce
1 small wedge of cabbage, finely shredded
This month Let’s Eat! introduces you to a famous all
time favorite …….Fried Noodles.This is a common dish
throughout East and Southeast Asia, each country offers
different variations depending on local ingredients, herb and
spices. Here in Indonesia the best are the fresh round and thick
egg noodles, which are stir-fried quickly with spice paste and
green vegetables – an easy and healthy meal for lunch or dinner.
So, heat up your wok ..... and let’s cook! \AM Garnish:
4 spring onions, Thinly sliced cucumber, Fried onion flakes
Ingredients
Soak noodles in hot water, while bringing a large saucepan
of water to the boil. Drain noodles and drop into the boiling
water, allow to return to the boil for 1-3 minutes, depending on
the noodles. Keep testing one strand every half minute of so,
because they must not overcook; like spaghetti they must be
tender but still firm to bite. As soon as they reach this stage,
drain in colander and run cold water through them until cool or
they will continue to cook in their own heat. Drain well. Shell and
de-vein shrimps. Heat peanut oil in a wok or large deep frying
pan and fry onion, garlic and chili until onion is soft and starts to
turn golden. Add dried shrimp paste. Add shrimps and stir fry
until cooked through. Add celery, cabbage, salt and pepper and
fry for a further minute or just until tender. Vegetables should
retain their crispness. Add noodles and keep turning the mixture
so that every part gets heated through. Season with soy sauce
to taste. Pile into a serving dish, chop the spring onions and
green leaves and sprinkle over the top. Arrange cucumber slices
around edge of dish. Serve hot.
Method
Indonesian fried noodleLet’s Fry!
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US Meat
SCENIAwww.scen ia . co . id
Jalan Suwung Batan Kendal 52, Block VDenpasar, Bali, Indonesia
P: +62 361 275 2007, F +62 361 720 972www.scenia.co.id
Scenia Provide Best QualityAmerican Meat
PT. Surya Cemerlang Niaga Abadi, has grown from a very strong experience in the business to its related products.
The parent companies have more than a decade experiences in the business to the related products, which are in feed and food imports. To support the distribution, we build high quality standard warehouse, following the QSR criteria and has been approved by major Quick Service Restaurant.
Prior to processing, each animal is feed a high quality corn-based feed ration that enhances meat tenderness and flavor, in order to provide you the best quality of American meat
taken at Ultimo Restaurant Bali
56 www.letseatmag.com
dessert
There is something infinitely enticing about
cup cakes– when I was a child we called
them fairy cakes and would have fairy
feasts out in the garden. To this day the sight
of a cupcake never fails to bring a smile to my
face. So I am rather enthusiastic about my visit
to Café Degan, where cupcake lovers (young
and old) come to get their fix.
The cute little pastry shop is tucked into the
front corner of the gorgeous Javanese joglo
that houses Café Degan, and displays neat
rows of pretty cupcakes and a plethora of
other sweet and naughty delights. Delicate
meringues, coconut smothered lamingtons for
home sick Aussies, milk chocolate bars with
roasted macadamia, mini apple crumbles,
bread and butter pudding in ceramic dishes
topped with star anise and cinnamon. I want to
try everything……starting, obviously with the
cupcakes.
The Vanilla cupcakes have the word love
drizzled across the top in colourful icing; the
Macarons
57www.letseatmag.com
Tiramisu are drizzled with coffee liqueur and
red wine, and topped with mascarpone frosting;
the Yuzu Green tea version comes with tangy
Yuzu frosting, but my favorite has to be the Red Velvet, with the softest, fluffiest cake coloured
the lushest, deepest red and coated in a cream
cheese icing.
Moving on from cupcakes there is a superb
chilled Frambola comprised of smooth, light
layers of fresh raspberry, chocolate raspberry
and flourless chocolate cake. The Brownie is
rich, dense and gooey, just the way a brownie
should be and served with a dollop of vanilla
ice cream. The Chocolate Passion Fruit has
a golden top of caramelized sugar, a layer of
passion fruit puree and a dense chocolate base.
The combination of bitter sweet chocolate and
sour passion fruit is utterly memorable. The
Rhubarb Crumble has a strong rhubarb flavor,
with fresh vanilla bean custard and an almond
based crumble. Cookies include Three Nuts with
a blend of almond, hazelnut and walnut infused
with cinnamon; and chewy Chocolate Crackles.
Vanilla Cupcakes
Brownie
Bread and Butter Pudding
58 www.letseatmag.com
Sweet sparkly Macarons make a vibrant display,
choose pink, purple or orange with a filling of
apple, white chocolate mousse, yuzu, peppermint
or dark chocolate ganache. I also recommend the
Degan Sunset a lovely sweet mocktail blended
with tangerine, coconut juice, and honey, floating
with fleshy young coconut. The signature Iced Tea served in a bottle and made with Javanese
jasmine tea and ice cubes of tea is also good.
Counter seating is available within the pastry shop,
or inside the main café area, filled with Javanese
teak furniture and a fresh cool breeze created
by whirring fans. The joglo is magnificent with
intricately carved wooden pillars and wrought
iron chandeliers dangling from the ornate ceiling.
A lovely setting for eating cakes, and also for
enjoying a savory menu comprised of authentic
and tasty Indonesian and Thai dishes. \AB
CAFé DeGANPetitenget 9, SeminyakP +62 361 889 3271Open 12pm -11pmSeat 85Seminyak Map A - 3
Frambola
Chocolate Passion Fruit
Summer Delight
Rhubarb Crumble
www.letseatmag.com
drink zone
60
I t was the midday sun boiling Bali’s coastal area
that made me so excited to stop for a while and
watch the waves roll in on the world famous
Kuta Beach, and the al fresco setting at Papa’s
Limoncello, was just the place! The colourful and
attractive building sits towards the end of Jalan
Pantai Kuta and offers an outdoor terrace and roof
top seating as well as a cooled interior. Cuisine is
authentic Italian café style, and Papa’s also serves
up an enticing array of cocktails, mocktails, juices,
wines and beer.
The A-Z of coffee presents 27 classic coffee
drinks listed in alphabetical order…. Affogato,
Baliccino, Cappuccino, Don Giovani…. I opt for an
Iced Cappuccino, the strong espresso successfully
sweetened with vanilla ice cream, fresh milk,
whipped cream and chocolate. Berry Sensation is
my favorite of the cocktails, with vodka, Triple Sec,
coconut liqueur, sour mix and frozen strawberries,
it has an energizing energetic effect and it’s
sweetness makes it a popular choice with the
ladies. Vodka lovers will enjoy the Absolut Melon,
with Absolut, melon liqueur, sweet sour mix and
a light green melon garnish, it looks and tastes
bold, just the thing for those who like a drink with
character! A mix of fresh orange, banana, mango,
strawberry, yogurt, fresh milk and honey result
in a rich drink called Tropical Fruity which is so
substantial it could easily take the place of a light
lunch. The Fruit Punch has a fascinating colour
and an equally tropical mix of orange, pineapple,
mango, lemon and sparkling water.
Fruit Punch
61www.letseatmag.com
Berry Sensation
Absolut Melon
62 www.letseatmag.com
Papa’s Limoncello also has a separate Sunset Cocktail
menu, which offers the newest creations from the barman,
those drinks that prove popular with the customers will
be added to the regular menu. Food options include an
extensive range of Italian staples, such as salad, soup,
sandwiches, pasta, risotto and wood fired pizza. The
house favourite is the famous Kintamani Volcano Pizza,
stuffed with beef ham, spicy sausage and pepperoni
then pumped up with air until it resembles a mountain.
There is also a kids menu – Papa’s Limoncello calls itself
a family friendly restaurant and many children’s activities
are offered, like fish feeding and drawing.
It was a very relaxing afternoon, with sea views, pleasant
drinks, and a friendly host, Restaurant Manager Gustu
Wijawan, who has been working at Papa’s Limoncello Bali
since it’s opening in 1999. As the sun slowly descended
towards the horizon it was time for us to call it a day, but I will
remember to drop by again to enjoy the drinks, the ambience
and to try one of their famous pizzas. \MA
PAPA’S LIMONCeLLO BALI Jalan Pantai Kuta, LegianP +62 361 755 055Open 10am -12 pmSeat 250 Kuta Map A - 2
Tropical Fruity
wine knowledge
64 www.letseatmag.com
Why do cheese and wine go so
well together? For me personally,
I just need good crusty brown
bread to accompany my wine, and voila –
the dinner experience is epitomised. Others
prefer the addition of a fine cheese, so
in this issue I will guide you to select the
best pairings of wine and cheese for your
optimum wine experience.
Cheese and wine are good friends. They
have similar taste, as history says that
cheese was stumbled upon just like wine.
Not only taste, they also share another
similarity. Cheese is normally divided into
four categories; hard (Mimolette), semi hard
(Cheddar), soft (Camenbert) and cream
cheese (goat roll). There is also blue cheeses
(Roquefort). Wine is alo divided into several
Cheese andWine
categories; white (Chablis), rose (Sancerre),
red (Beaujolais), sparkling or Champagne
and sweet (Barsac) wines. There are
thousands of different wines, as there are
cheeses, the best of both traditionally came
from France.
However, as more and more countries
produce wine and cheese of high quality,
there is a much greater choice and variety
so it becomes more difficult to find the
perfect pairing. My advice is to understand
the difference between different wines on
offer, and their cheese counterparts: listen to
conventional wisdom and try to follow advice
from experts: and try as many pairings as
possible. Be bold and experiement, then
decide what is best for you.
There should be one best pairing partner wine
for every cheese, but while some cheeses
find many suitable partners, others just don’t!
Here are some pairings suggestions for you:
Vacherin Mont D’Or with Champagne or
Southern French Syrah; Reblochon – German/
Alsace Riesling Kabinett; Epoisses – Sauternes;
Taleggio – Barbaresco; Stilton – Vintage Port,
Trockenbeerenauslese; Appenzeller – Late
harvest California Chardonnay or great Gruener
Veltliner.
If you are still curious to discover the right
wines for your cheese, I invite you to Kayuputi
Restaurant at The St. Regis Bali Resort.
*Source: Max McCalman & David Gibbons. Cheese, A
Connoisseur’s Guide to the World’s Best.
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••••••••••••••••••••••••••••
how to say....
good morning.
good afternoon.
good evening.
I am hungry.
I am thirsty.
I am full.
Ice cube
Eat.... I want to eat.
cup cake…. I want to buy cup cakes in cafe degan.
Fried Noodle.... let’s cook fried noodle tonight!
Breakfast... let’s have breakfast at Warung Sibuni!
Rice…. I really like 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 .
apple… can I order one apple pie, please?
dinner.... I want to have dinner in Fire.
dessert… What’s the menu of the dessert tonight?
lunch... do you have a lunch special menu?
Table…. can I order a table for 10 people, please?
duck…. I want to eat duck in Bianco.
Spicy…. I love spicy food.
Salty…. It’s 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.
Kue Mangkok…. Saya mau beli kue mangkok di Cafe Degan.
Mie Goreng.... Mari memasak mie goreng malam ini!
Sarapan... Mari sarapan di Warung Sibuni!
Nasi.... Saya suka sekali nasi.
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 sedikit merica hitam di steak wagyu saya.
Apel…. Saya mau pesan satu pai apel.
Makan Malam... Saya mau makan malam di Fire.
Pencuci Mulut…. Apa menu untuk pencuci mulut malam ini?
Makan siang.. Apa kamu punya menu spesial makan siang?
Meja... Bisa saya pesan satu meja untuk 10 orang?
Bebek.. Saya mau makan bebek di Bianco.
Pedas...Saya suka makanan pedas.
Asin…. Ini terlalu asin.
Panas…. Saya suka susu coklat panas.
Dingin…. Saya mau segelas air dingin.
can I order.... please?
Saya mau pesan....
Ketupat
66 www.letseatmag.com
67www.letseatmag.com
map and directoryLet’s Eat!Your Culinary Guide
67www.letseatmag.com
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Sibu
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rush bamboo @ the elysian boutique villa hotelJalan Sari Dewi 18P +62 361 730 999
ryoshiJalan Raya Seminyak 15P +62 361 731 152
sabeen @ the haven resortJalan Raya Seminyak 500P +62 361 738 001
saronG Jalan Petitenget 19X KerobokanP +62 361 737 809www.sarongbali.com
seasideJalan Pantai Arjuna 14P +62 361 737 140www.seasidebali.com
siP wine barJalan Raya Seminyak 16AP +62 361 730 810 trattoria Jalan Kayu Aya, OberoiP +62 361 737 082www.tratorriabali.com
ultimo Jalan Kayu Aya 104XP +62 361 738 720www.balinesia.co.id
warisanJalan Raya Kerobokan 38Ph +62 361 731 175
warunG italiaJalan Kunti 2 P +62 361 737 437
wild orChid@ anantaraJalan Camplung Tanduk P +62 361 737 773www.anantara.com
word of mouthJalan Kunti No. 9Kunti Arcade, shop 10P +62 361 847 5797www.wordofmouthbali.com
yut’s PlaCeJalan Werkudara 521Legian PadmaP +62 812 395 1454
Café moKaJalan Raya AnyarP +62 361 844 8933
Cendana @ Pan PaCifiC nirwana bali resortJalan Raya Tanah LotPO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
desa seniJalan Subak Sari #13, Pantai Berawa, Canggu Ph +62 361 844 6392
canggu
72 www.letseatmag.com
South Kuta Beach 80361, PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com
lemonCelloJalan Pantai KutaP +62 361 755 055
ma Joly Jalan Wana Segara, TubanP +62 361 753 780www.ma-joly.com
maCCaroniJalan Legian 52P +62 361 754 662www.maccaroniclub.com
made’s warunGBanjar Pande Mas Jalan PantaiP +62 361 755 297
maGnolia Cafe @ aston Grand Kuta hotel & 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
ryoshi Jalan Kartika Plaza Next to Discovery MallP +62 361 766 302
salt @ the stonesJalan Pantai Kuta P +62 361 766 100
samudra Café@ Grand istana rama Jalan Raya Pantai KutaP +62 361 752 208
seafood houseComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-bali.com
seCret GardenPasar Agung Poppies I KutaP +62 361 757 720www.scretgarden_barcafe.com
stadium CaféComplex Kuta SidewalkJalan Kartika Plaza P +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 balinese villaGe @ ramada bintanG bali resortJalan Kartika Plaza, Tuban P +62 361 753 292
the wharf @ ramada bintanG bali resortJalan Kartika PlazaPO Box 1068 TubanP +62 361 753 292www.bintang-bali-hotel.com
tJ’sJalan Poppies Lane 1/24P +62 361 751 093
antiqueJalan Camplung Tanduk 7P +62 361 730 907www.antiquebali.com
art CaféJalan 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
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
ChandiJalan Kayu Aya 72P +62 361 731 060www.chandibali.com
CoCoon Blue 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 CaféJalan Petitenget 77A KerobokanP +62 361 847 5115
GroCer & GrindJalan Kayu Jati 3XPetitengetP +62 361 737 321
husK @ royal beaCh seminyaKJalan Camplung Tanduk P +62 361 730 730
KoKoyaJalan Kayu Aya, OberoiP +62 813 381 794 99
la luCCiola Jalan Kayu Aya, OberoiP +62 361 730 838
lasalJalan Drupadi IIP +62 361 738 321www.lasalbali.com
lobréJalan Drupadi II No. [email protected]
made’s warunGJalan Raya Seminyak P +62 361 732 130 www.madeswarung.com
manneKePisJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com
métis Jalan Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com
myKonos Jalan Kayu Aya 52,OberoiP +62 361 733 253
nasi ayam Kedewatan ibu manGKuJalan Raya SempidiP +62 361 307 3008
nauGhty nurisJalan Batubelig 41, KerobokanP +62 361 847 722
nutmeGs Jalan 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 Camplung Tanduk (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
rumoursJalan Kayu Aya 100 OberoiP +62 361 738 720www.balinesia.co.id
bella rosaJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111
beras merah waroenG & barJalan Kartika Plaza, TubanP +62 361 756 884www.adhijayahotel.com
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
dulanG CaféJalan Kuta Square Bl C/20-21P +62 361 753 389
flaPJaKsComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com
frutti iCeDiscovery Shopping MallJalan Kartika PlazaP +62 361 207 5091
Gabah @ ramayana resort & sPaJalan Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com
Golden lotus @ bali dynasty resortJalan Dewi Sartika, TubanP +62 361 752 403
GubuK maKan manG enGKinGJalan Nakula 88P +62 361 882 2000
hard roCK CaféJalan 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@ disCovery KartiKa PlaZa hotelJalan Kartika Plaza,
kuta
seminyak
resTAurANTs
The Balcony
Kokoya
eCho beaCh houseJalan Pura Batu Mejan, Echo Beach CangguP +62 361 747 4604
om orGaniCJalan Batu Bolong, Canggu BeachP +62 361 960 4121.
sol CaféEcho BeachP +62 361 746 3897
stiCKy finGersEcho Beach P +62 361 809 0903
embun life CafeJalan Kayu Putih/Subak Sari 77P +62 361 847 5614
arena Jalan Bypass Ngurah Rai 115 P +62 361 287 255 www.arenabali.com
basiliCo @ sanur beaCh baliJalan Danau Tamblingan, Sanur 80228P +62 361 288 011www.sanurbeach.aerowisata.com
bonsai Café Jalan Danau Tamblingan No. 27P +62 361 282 908
Cafe batuJimbarJalan Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com
CharminGJalan Danau Tamblingan 97P +62 361 288 029
CinnamonJalan Danau Tamblingan 80P +62 361 288 457
fortune CooKieJalan Sudamata No. 5 +62 361 283 342
KoPi bali housePertokoan Graha Niaga Sanur 4Jalan By Pass Ngurah Rai 405EP +62 361 270 990www.kopibali.com
indoChine @ the mansion resortJalan Penestanan, SayanP +62 361 972 616www.themansionbali.com
JuiCe Ja CaféJalan Dewi SitaP +62 361 971 056
lamaK Jalan Monkey ForestP +62 361 974 668www.lamakbali.com moZaiC Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com
murni’s warunGCampuhan BridgeP +62 361 975 233www.murnis.com
nauGhty nuri’sJalan Raya SangginganP +62 361 975 768
Padi @ furama xClusive 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,PengosekanP +62 361 980 777www.baligoodfood.com
starbuCKs ubudJalan Raya Ubud, CampuhanP +62 361 978 189
tePi sawahJalan Raya Goa Gajah Br. Teges, PeliatanP +62 361 975 656www.tepisawahvillas.com
three monKeys CaféJalan Monkey ForestP +62 361 975 554
tsavo lion @ bali safari & marine ParKJalan 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 Café @ The Water Garden HotelJalan Raya CandidasaP +62 3634 1540
Café moKaJalan Raya UluwatuP +62 361 780 5938
ChoColate CaféJimbaran CornerJalan Raya UluwatuP +62 361 704 663
Cire @ alila villasJalan Belimbing, Sari Banjar, TambiyakUluwatuP +62 361 848 2166
dava @ ayanaJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
di mare @ Karma JimbaranJalan Bukit PermaiP +62 361 708 848
Grande Café @ le Grande suitesBl. 5 Pecatu Indah ResortJalan Raya UluwatuP +62 361 848 1388
Ju-ma-na @ banyan tree unGasanJalan Melasti Br. KelodUngasan, Jimbaran P +62 361 300 7000
Karma lounGe @ Karma JimbaranJalan Goa LempehBjr. Dinas Kangin UluwatuP +62 361 708 800
Kayu manis @ new Kuta CondotelJalan New Kuta Condotel Kawasan Pecatu Indah Resort, South KutaP +62 361 848 4555
KisiK @ ayanaJalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222
Ko @ interContinetal bali resortJalan Uluwatu 45P +62 361 701 888
le Grande Cafe @ le Grande suites PeCatuJalan Raya UluwatuP +62 361 848 1388
PePenero Temple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677
sanGKar @ bulGari resortJalan Goa LempehBanjar Dinas Kangin UluwatuP +62 361 847 1000www.bulgarihotels.com
warunG KeramiK @ JenGGala GalleryJalan Uluwatu IIJimbaranP +62 361 703 311www.concepts.com
warunG sibuniJalan Uluwatu 81UngasanP +62 361 704 085
taman wantilan @ four season Jimbaran P +62 361 701 010www.fourseasons.com
tamarind @ the banyan tree unGasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000
lotusJalan Danau Tamblingan 30P +62 361 289 398
maniK orGaniKJalan Danau Tamblingan 85P +62 361 855 3380
massimoJalan Danau Tamblingan 228P +62 361 288 942www.massimobali.com
the villaGe @ Griya santrian Jalan Danau Tamblingan 47 P +62 361 285 025www.santrian.com
PePPers latino Grill & bar @ sanur beaCh bali hotelJalan Danau Tamblingan 190P +62 361 288 011
PiZZa ria @ bali hyatt Jalan Danau Tamblingan 89 P +62 361 281 234
sanur harum@ sanur Paradise hotel & suitesJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
telaGa naGa @ bali hyatt Jalan Danau Tamblingan 89P +62 361 281 234
the street CaféJalan Danau Tamblingan No. 21P +62 361 285 953
the villaGe @ Griya santrian Jalan Danau Tamblingan 47 P +62 361 285 025www.santrian.com
ayunG terraCe @ four seasonsSayan, UbudP +62 361 977 577
bali buddha Jalan Jembawan 1P +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
bunute Jalan Dewi SitaP +62 361 972 177www.bunute.com
Café lotus Jalan Monkey ForestP +62 361 975 660www.lotus-restaurants.com.
Café moKaJalan Raya UbudP +62 361 972 881
Casa luna Jalan Raya Ubud P +62 361 977 409www.casalunabali.com
CasCades @ the viCeroy baliJalan Lanyahan, Banjar NagiP +62 361 972 111 www.cascadesbali.com
Clear CaféJalan Hanoman No. 8P +62 361 889 4437
Coffee & ...Monkey Forest Road No 67P +62 361 972 950
elePhant safari ParK and lodGeJalan Elephant Park taro/TegalalangP +62 361 721 480
fivelementsPuri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung 80352Ph +62 361 469 206
Glow @ Como shambalaBegawan GiriP +62 361 978 888www.cse.como.bz
Green houseJalan Monkey ForestP +62 361 978 189
ibah restaurant@ ibah luxury villasCampuhanP +62 361 974 466
gianyar-ubud
karangasem
jimbaran-uluwatu
73www.letseatmag.com
embun Life Café
Pita Maha
Ju-Ma-Na
Kopi Bali House
tamarind KitChenJalan Raya UluwatuBr. Tengeh SariP +62 361 790 3118
taPis @ Kayu manis JimbaranP +62 361 705 777
all sPiCes @ the royal santrianJalan PratamaP +62 361 778 181www.theroyalsantrian.com
bumbu baliJalan PratamaP +62 361 774 502
GiorGio italian Cuisine @ aston bali beaCh resort & sPaJalan Pratama 68 X P +62 361 773 577
rin @ ConradJalan Pratama 168 P +62 361 778 788www.conradhotels.com
seafood laGoonJalan Pintas Tj. Benoa 7P +62 361 8010 999www.restaurantlagoonbali.com
the tao bali Jalan Pratama 96P +62 361 772 902www.taobali.com
sPiCe @ ConradJalan Pratama 168 P +62 361 778 788www.conradhotels.com
ulamJalan Pratama No. 88P +62 361 773 738
animo restoJalan By Pass Ngurah Rai 98Mumbul, Nusa DuaP +62 361 770 203
boneKa @ the st. reGis bali resort P +62 361 847 8111 www.stregis.com
laGoona @ ayodya resort baliJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102
musashiJalan Terompong SouthP +62 361 773 535
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 Batan Kendal 52 Block VP +62 361 275 2007www.scenia.co.id
sour sally @ mall bali GaleriaSimpang Dewa Ruci Lt. 1 Unit 1A No. 8P +62 21 451 038
the Cellardoor - hatten winesKompleks Dewa Ruci 3Jalan By Pass Ngurah RaiP +62 361 767 422
waterbomJalan Kartika Plaza, TubanP +62 361 755 676
ZerosPiritsJalan Legian 94, KutaP +62 361 754 244
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 nusa dua Private villas & sPaBTDC Area Nusa Dua 80363P +62 361 770 777www.kayumanis.com
raJa’s @ nusa dua beaCh 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 dua P +62 361 772 333
the shore @ niKKo bali resort and sPaJalan Raya Nusa Dua SelatanP +62 361 773 377
ulamJalan Mengiat No. 14P +62 361 771 590
veranda restaurant @ the westin resortsP +62 361 771 906www.westin.com/bali
bumbu desaJalan Raya Puputan 42P +62 361 221 850
PondoK KurinGJalan Raya Puputan 56RenonP +62 361 234 122
88 ClubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540
aston Pool bar@ aston Kuta hotel & residenCeJalan Wana Segara, KutaP +62 857 754 999
baCioJalan ArjunaSeminyakP +62 361 742 4466
bahianaJalan Camplung Tanduk 4, SeminyakP +62 361 736 662
blue eyesJalan Bypass Ngurah Rai 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
deJa’vuBlue Ocean Beach 7X SeminyakP +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 Kelly’s @ bali dynasty resortJalan Kartika Plaza, Tuban, KutaP +62 361 752 403
hard roCK CaféJalan Pantai KutaP +62 361 755 661
hu’u barJalan Oberoi PetitengetP +62 361 736 443
infamy @ the stonesJalan Pantai Kuta P +62 361 766 100
JaZZ Cafe ubudJalan Tebesaya, UbudP +62 361 976 594
Kama sutraJalan Pantai Kuta, KutaP +62 361 761 999
Ku de taJalan Laksmana 9 SeminyakP +62 361 736 969
m bar GoJalan Legian, KutaP +62 361 756 280
nammos beaCh Club@Karma KandaraJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222
neroJalan Legian 384 KutaP +62 361 750 756
oCeans 27@ disCovery shoPPinG mallJalan Kartika Plaza P +62 361 765 027www.oceans27.net
oZiGo bar ubudJalan Sanggingan UbudP +62 81 974 728
cLubs ANd bArs
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 Korean marKetJalan By Pass Ngurah Rai 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 Shopping MallJalan Kartika Plaza, KutaP +62 361 769 611
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
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
denpasar
74 www.letseatmag.com
PiCCadillyJalan Danau Tamblingan 27P +62 81 289 138
red CarPet - ChamPaGne barJalan Kayu Aya 42C, SeminyakP +62 361 737 889www.redcarpetbali.com
roCK bar@ ayana resort & sPaJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222
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 bar @ PantareiJalan Raya Seminyak 17A, 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, Tanjung BenoaP +62 361 773 488
Aston Pool Bar
tanjung benoa
Giorgio
MIsceLLANeous
76 www.letseatmag.com
Ngurah Rai International Airport (International Arrival)
Kuta/Seminyak // 100 Sun Set . Airport (VOA) . Anantara Resort Seminyak Bali . Aston Kuta . BIMC . Bale Bali . Bali Concierge . Bali
Dynasti Resort “Gracie Kelly’s” . Bali For You . Bali Mandira Beach Resort & Spa . Bali Star . BaliEpicure . Beras Merah . Biku . Bianco . Blue
Fin . Brasserie . Bristo Batu Kali . Bubba Gump Shrimp Company . Budesa . Cafe Betawi . Cafe Degan . Cafe Marzano . Cafe Moka Seminyak .
Cafe Moka Canggu . Coco Bistro . Coco Gourmet . Cocoon . Coffee Corner . Colonial Living . D’Sawah . dari : bali . Delicious Onion . Desa Seni .
Dijon Cafe . Divine Wonderland . Drum Whisky . Echo Beach House . Elite Havens . Elysian’s . Embun Live Cafe . Enhay Cafe . Flapjaks . Gabah
. Garuda Indonesia @ Kuta Paradiso . Grand Istana Rama . Hard Rock Cafe Bali . Hard Rock Hotel . Hard Rock Radio Bali . Harris Resort Kuta
. Harris Riverview . Hatten Wine . Holiday Inn Resort “Envy” . House of Wine Seminyak . Hu’u Bar & Nutmegs Restaurant . 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 . Kopi Tiam Oey . La Lucciola . Le Barracouda . Little Green . Lobré Bar & Grill . Maccaroni . Ma
Joly Restaurant & Lounge . Mannekepis Jazz-Blues Bistro . Metis . Minimart Double Six. Minimart Pantai Kuta . Minimart Oberoi . Nero . Nuris
Warung Batubelig . Oenpao . Om Organic Restaurant . Padma Resort & Hotel Bali . Pan Pacific . Pantry Magic . Passargad Persian Restaurant
. Patra Bali Resort & Villa . Papa’s Cafe . Papaya Fresh Gallery . Pepito Tuban . Potato Head . Pulp Art Juiceteria . Queen’s of India . Queen’s
Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seaside Cottage . Royal Beach Seminyak . 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 Oberoi Bali . The Patra Bali Resort & Villas . The Vira Bali Hotel “The
Grill Corner” . Tobelo . Trattoria . Ultimo . Utopia . ViAiPi . W Retreat and Spa Bali . Wahana Money Changer . Warisan . Warung Made Kuta .
Warung Made Seminyak . Waterbom . Word of Mouth . Yut’z . Zula Vegetarian Paradise . Zero Spirit .
Nusa Dua/Jimbaran // Arts . Aston Bali Resort & Spa . Alila Villa Uluwatu . Ayana Resort & Spa . Ayodya Resort Bali . Banyan Tree .
Boshe . Cafe Moka . Chateau de Bali . Conrad . Dimare @ Karma . Four Season Hotel . Garuda Indonesia @ Bali Collection . Gending Kedis .
Grand Hyatt Bali . Intercontinental Bali Resort “KO” . Karma Lounge . Kayumanis Nusa Dua “Piasan” . Kupu Kupu Barong . Laguna Garden .
Le Grande . Melia Resort Nusa Dua . Melia Benoa . Minimart Jimbaran . Minimart Tanjung Benoa . Musashi . New Kuta Condotel . Nikko Bali
Resort & Spa “The Shore” . Novotel Coralia Benoa . Novotel Nusa Dua . Nusa Dua Beach Hotel . Pepenero . Pepito Jimbaran . Ramada Resort
Benoa “The Tao” . Seafood Lagoon . STP Bali . St Regis Bali . Tamarind Kitchen . The Bali Tropic Resort & Spa . The Beverly Hills Bali . The
Laguna A Luxury Collection Resort & Spa . The Westin Resort . Warung Keramik . Warung Sibuni
Denpasar/Sanur // Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Cafe Batujimbar . Charming . Cinnamon . Flapjak . Fivelement
. Fortune Cookie . Garuda Indonesia @ Jl.Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur . Griya Santrian/The
Village . Kopi Bali House . Lotus Restaurant . Manik Organic . Massimo . Mercure Sanur . Mezannine Restaurant & Bar . Minimart Sanur . SPB
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 Barong
. Pita Maha . Puri Ahimsa “Fivelements” . Sawah Indah . The Mansion “Indochine” . The Payangan Hideaway . 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 . Aston
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 Hotel
Conventios Kelapa Gading . Hotel Aryaduta Lippo Village . Hotel Borobudur . Hotel Indonesia Kempinski . Hotel Mulia Senayan . Ibis Network
Indonesia . InterContinental Jakarta Midplaza . Kristal . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih . Novus Hotels
& Resort . Park Lane . Prima Plaza Hotels & Resort . Ritz Carlton . Shari-La Hotel . Sparks Hotel . Starbucks . Sultan Hotel . Swiss-Bel Hotel
International .
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Your Culinary Guide
77www.letseatmag.com