Download - Vol 54 - Let's eat! Magazine
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lets eat! 1
The Ultimate EscapeKarma Beach Bali
Dutch Delights
East Bali Cashews
2014: Whats Hot?
Hungerlust
Island Life
IDR 35.000 | AUD 3.70 | EUR 2.70
JAnUARy 2014 EDITION 54 ISSn 2085-5907
Lets eat! CuLtureBali regional Cuisine
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The LatestCulinary Trends
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January
The Latest12-14
Local Cuisine16 Three Layers of Blue Blue Heaven
The Essential20 The Wonder of Wheat Grass
The Newest26 A Dim Sum Treat Ah yat Abalone @ Rimba
Must Try30 Taste of Persia Passargad
Spotlight34 Every Nook and Cranny nook
The Main Affair38 The Ultimate Escape Karma Beach Bali
Hungerlust42 Dutch Delights Amsterdam
Dine & Leisure46 The Mangrove Village Kampoeng Kepiting
Musings
5422 2014: Whats Hot? The Latest Culinary Trends
Our CoverPhoto by: Heri Obrink
Location: Karma Beach Bali
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Contents
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22 2014: Whats Hot? The Latest Culinary Trends
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The Specialist50 Chef Henry Alexie Bloom F&B Director
Mauro Bellodi Executive Chef
Island Life52 A Delicious Tale East Bali Cashews
Lets Shake54 Simple, Sweet and Easy Le Meredien, Bali, Jimbaran Lets Sip56 Creative Cocktails Jendela House
60 Crazy for Cronuts
Decadent Dessert64 Sweet Healthy Treats LA yogurt
Regulars66 Food Talk
67 Map & Directory
76 Pick Up Point
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52 50
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E-mail Us Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.
Kar
ma
Bea
ch B
ali
Welcome to our first edition of Lets eat! Magazine for 2014.
The start of a new year symbolises renewal
and a fresh start, so it seems a fitting time for me to share a few words with our readers.
As the dining scene grows and evolves,
so too does Lets eat! Magazine and we have come along way over the last four years. In
December we sadly said goodbye to Hendra
Octaviano, and welcomed Ayu Sawitri Hapsari
to the position as Editor. I am also excited to
reveal other exciting news from the Khrisna
Group, including the expanding business
branch in Selaparang Airport, Mataram by PT.
KMSI (Khrisna Multi Sarana Indonesia,) which is
committed to providing timely, rapid, accurate
& innovative Domestic Cargo Warehousing
and Regulated Agent-based Airline services,
as well as regulating flight safety, and customer satisfaction services. not only that, our attempt
to provide the best service in the travel industry
is supported by one of our new brands, called
CIP (Commercial Important Person) Lounge,
recently launched by The Bali Concierge. The
CIP Lounge is located in the northwest section
of Bali International Airport and grants a
unique, exclusive experience with sophisticated
facilities, hassle-free custom services and a laid
back atmosphere.
I am delighted to have the best team, not
only at Lets eat! Magazine, but also in our other businesses within the Khrisna Group. Believe me
there are many exciting things to come in 2014,
including enticing themes for Lets eat!, as well as the continued development of Sarana and
The Bali Concierge to provide the best travel
experiences on the Island of the Gods, Bali.
On behalf of myself and all the team at Lets eat! Magazine and Khrisna Group, I would like to wish all our readers a happy and prosperous
new year, and of course, lots of memorable
dining and travelling experiences.
CEOS NOTE
Bon Apetit
A.A Ngurah MahendraPresident Director and CEO of Krishna Group
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A Member of
www.kg.co.id
Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the 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. 2013 Lets Eat! ISSN 2085-5907
Senior AdvisorA.A. ngr. Mahendra
Editor-in-Chief Managing Director Ayu Sawitri Hapsari Patricia
TA Bid Business DevelopmentAlison Elisabeth Bone
Managing EditorVia Wijaya
WritersMenur Astuti
Eve TedjaKartika Dewi Suardana
Art Director Dali Dwiputra SiregarGraphic Designer Tri Angendari
Director of Photography Heri ObrinkAccount Director Agus Setiawan ([email protected])
Account Manager Adi Wibowo ([email protected])Account Executive
Mitra Adi Rachman ([email protected])Distribution & Circulation A.A Shelly Lospalasari & I nyoman Supartika
Cultural Advisor Kadek Wahyudita Penggak
OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, IndonesiaP+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com I www.visiworld.asia
BALI
A well seasoned travel writer, Alison spent years exploring the world before arriving in Bali, where she quickly succumbed to the islands exotic charms. Trading her nomadic journeys for adventures of a culinary kind, she happily spends her time writing about restaurants and working on her first novel.
Menur shares her time between Manado and Bali and admits she still hasnt had the guts to try Manadonese Paniki a dish made from bats, but she promises to write about it when she has. When in Bali, she loves trying new restaurants with friends, and particularly enjoys Vietnamese and Indian food, Connect with her @menurastuti
Eve says her familys motto has always been live to eat rather than eat to live. Aside from eating, she also loves to write, travel, design, read and cook (although, admittedly that also involves eating.) Occasionally, you can find her bragging about where she eats and travels in her tweets @evetedja
Dewi has been working as an independent writer since 2005, and her book Dances of Bali has sold more than 2000 copies. Aside from writing she is also passionate about diving, photography (both land and underwater,) and actively volunteers for several non-profit organisations that are engaged in conservation work.
your culinary guide
letseatmag @letseatmag
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Every Sunday at 11.30 am 3 pmBook your seats now at 0361 771 [email protected]
AT PREGO FAMILY BRUNCH, EVERYONES INVITED!
January Kids Entertainment Theme:
Pregos Got TalentExplore your hidden talent and stand the chance of winning a great prize to take home!
Five free Prego pasta jars to be won for the best photos posted on our social media channels using #PregoBali
IDR350K Net per person including illy Coffees & Jing Teas IDR150K Net per child between 4 - 12 years old Complimentary for children below the age of 4
PREGOBALI
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Wana Restaurant, Lounge & Bar at Bali Zoo provides a
wonderful weekend destination for your family. While
the children can roam the zoo and play with the gentle
elephants, parents can indulge in a calming experience
with Wanas delectable afternoon tea, known as Jungle SocieTea. Signature cocktails are also available in the
tribal chic restaurant surrounded by tropical rainforest.
tea Party in the Forest
Wana Restaurant, Lounge & Bar at Bali ZooJl. Raya Singapadu Gianyar
P +62 361 294 357
12 lets eat! www.letseatmag.com
the latest
PT PERTAMInA (HSSE M&T) and Wanasari Fishing
Community recently combined to stage an extensive
mangrove replantation session in Tuban. The fishing community has high expectations that the re-plantation
is the right solution to rejuvenate the habitat of mangrove crabs, as well as provide a livelihood for
fishermen in the area. There is also the possibility of developing the area as a tourist and culinary
destination.For more info please check
www.ekowisatabali.com
saving the Mangroves
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Hot on the heels of tremendous success with its three
restaurants/retail spaces in Jakarta, VIN+ Wine & Beyond has now arrived in Bali with more than 250
types of wine in house. The concept is simple, choose
a wine at retail price from the expansive shop, then
take it into the restaurant to enjoy with dinner (7% service applies.) Its easy to find, just look for the soaring bamboo building in the heart of Seminyak.
Where Wine is King
Vin+ Wine & Beyond I Jl. Kayu Jati #1, SeminyakP +62 361 473 2377
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Recently opened,The Kana Kuta Hotel has a special
treat for Indonesian food enthusiasts in their aptly
named Star Anise Restaurant. The star of the
restaurant is the Grand Rijstaffel feast, consisting of 20 authentic Indonesian dishes, from the famous
fiery Taliwang grilled chicken to the spicy gado-gado salad. Reservations are recommended.
Since its arrival in Indonesia in 2006, Pizza Express,
(formerly known as Pizza Marzano) has proved to be
a huge hit amongst food savvy locals in Jakarta. The
popular brand from the United Kingdom is now serving
its freshly made signature pizzas on Jalan Pantai Kuta
in Bali. Located next to Mercure Hotel and overlooking
Kuta Beach, this newcomer will please any pizza lover
with its wide array of pizzas on offer.
A Rijstaffel with Star Anise
Pizza Frenzy
Uma by Como I Jl. Raya Sanggingan UbudP +62 361 972 448
Star Anise Restaurant at The Kana Kuta HotelJl. Setiabudi no. 8 Kuta I P +62 361 8496 100
Pizza Express I Jl. Pantai Kuta I P +62 361 849 6024
To welcome the new year, Gelato Secrets has
created three new tantalising treats. Speculoos
Gelato is made from fine Belgian cookies and is rich in flavour, with a creamy texture suitable for a satisfying dessert. The Gingerbread Gelato
Sandwich will surely make both kids and grown-ups
smile with its happy gingerbread man classic form,
while Strawberry & Champagne Sorbetto is a classy
and refreshing blend that is perfect for celebrations!
Gelato Fiesta
Gelato Secrets kiosks are located in Ubud, Sanur, Jimbaran and Seminyak.
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Uma by Como has a splendid idea of how we
should celebrate the Chinese new year in one
festive day. Starting at lunchtime on January 31st,
with a Chinese-inspired BBQ by the pool, guests
will be spoilt by Chinese classic delights such as
spring rolls, Peking duck and chilli-glazed spare
ribs. A Lion Dance believed to bring good luck
and fortune will entertain guests. For dinner,
Kemiri restaurant will serve special dishes based
on the theme Health, Wealth and Fertility, complete with new cocktail creations, made by
Umas talented mixologist.
the Year of the Horse
Uma by Como I Jl. Raya Sanggingan UbudP +62 361 972 448
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local cuisine
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Three Layers ofBluedIvIne vIeWs of Padang Padang BeaCH overseen
from an InfInItY PooL are just one of BLue
Heavens CHarms. tHe atmoPsHerIC
restaurant, LoCated on tHe roof toP terraCe Is
anotHer.
I had only recently discovered Padang
Padang beach, and I was more than happy
to find out that I would return to this southern hilly area of Bali. Blue Heaven is
located right after Padang Padang bridge
where you can see surfers decorating the
blue waves far below. The modern blue and
white building complex seems to attract
visitors from the beach who would like to
dine after a day in the sun. A pool package
allows you to use the pool and sun lounge
chairs when you eat and drink, while spoiling
yourself with the scenery.
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Blue Heaven I Jl. Labuhan Sait, Uluwatu I P +62 361 895 7376 180 I Open 10am 10pm
Opened early in 2013, Blue Heaven caters to surfers,
tourists and couples who wish to formally tie the knot in
the serene tropical chapel facing the Indian Ocean. The
food and beverage team of Blue Heaven is familiar with
providing wedding couples with assistance, from pre-
wedding photo shooting to wedding ceremonies, and of
course, celebratory dinners.
The restaurant specialises in Indonesian cuisine. Prawn
Spring Roll is their recommended appetiser, while Sup
Buntut or Oxtail Soup is served with chips with a hint of
nutmeg flavour. Balinese Sate Lilit is made with ground chicken mixed with Balinese spices and served on a
bamboo brochette. At first it looks like it will be a full immersion into the Balinese culinary experience, but
once dipped in a peanut sauce, the flavour shifts towards Java island where sate is more commonly served with
peanut sauce. Nasi Goreng and Mie Goreng are two
other must-have items from the menu.
Blue Heavens Fruit Salad is simple yet fresh; with cubes of watermelon, rock melon, pineapple and orange. The
sauce is made with fresh orange juice mixed with honey to create a thick texture.
The restaurant area is outdoor and indoor; outdoor
is perfect for lunch as it has natural shade and natural
wooden furniture; indoor is with cool air conditioning
and a view of the garden, chapel and ocean. If you
dont want to be far from the pool, sit on one of the sun loungers or dining tables and order your drink from the
pool bar. My recommendation for cooling down your
day is the refreshing Fruit Paradise made with only fresh
strawberries, pineapple and orange juice.
The rooftop terrace on the top floor has a few small bungalows with an al fresco ambience and cushions to
chill. In the morning the space transforms into an outdoor
yoga studio with daily classes and views of the ocean to
maximise the blissful session. Menur
Prawn Spring Rolls
Balinese Sate Lilit
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www.thegangsa.com www.kayumanis.com
P. 62 361 705 777 F. 62 361 705 101E. [email protected]
Sanur I Ubud I Nusa Dua I Jimbaran
a sophisticated dining experience
...where life is a private celebration
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the essential the Wonders ofWheatgrass
source of energyThe starch of wheatgrass juice is stored energy, which, when
converted to simpler sugar is a quick energy source.
natural Healer Wheatgrass juice is a superior
detoxification agent, as it neutralises toxins in the body. It also arrests
growth and development of unfriendly bacteria, and has the ability to refine
and renew tissue.
reduce High Blood Pressure
Rich in magnesium, chlorophyll can also can remove heavy metals from the body and is the
best shield for blood disorders of all kinds.
glowing skinTry drinking wheatgrass to
cure acne and remove scars. Ointments are also beneficial in
the treatment of insect bites and skin infections.
Healthy teeth & throatA small amount of wheatgrass juice may help prevent
tooth decay. Try gargling to sooth a sore throat.
got dandruff?Massage six ounces into the scalp and cover with
shower cap for 15 minutes as a natural way to eliminate
dandruff.
To get the full benefits of chlorophyll, which is a super detoxing agent, it must come fresh from a living plant, so wheatgrass juice which contains up to 70% chlorophyll is a great choice. Regularly drinking
wheatgrass juice will result in an increase in strength and endurance, renewed health and spirituality, and an overall sense of wellbeing.
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musings
2013 was another exciting year on the Indonesian dining scene, and 2014 promises to continue in
the same vein, with vibrant island venues reflecting world-wide trends, and creating a few of their own!
Once upon a time, restaurants in Bali were limited to local warungs and international
catch-all restaurants with the something for everyone menu. Even restaurants with a strong cultural identity would still offer an Indonesian corner. These days more and
more restaurants are being courageous and sticking to what they do best. The fabulous
Made in Italy with its authentic regional cuisine, and the newly opened Prego at Westin
(which offers a generous Sunday Italian brunch buffet) are great examples, and pave
the way for others to follow. The growth in the Indonesian fine dining scene also con-tinues a trend that started a few years back with Sarong and is now found in the the
grand dining hall of Merah Putih, and Mejakawi at Ku De Ta which offers the most refined Jimbaran-style fish and sop buntut on the island, complemented by excellent cocktails
and wines.
CulinaryTrends 2014
2014 WHats Hot?
Culinary Trend: Bali
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The degustation menu is as popular as ever, and
Teatro Gastroteque leads the way with its divine
Discovery Menu paired with wonderful wines.
Predictions are that the tasting concept will trickle down to the mid-range market. Lets hope so! The rising popularity of tapas is a sure indicator, from
El Kabron to La Finca, everybody is getting in on
the sharing act, but these days tapas is hardly limited to Spanish fare. The iconic Warisan recently
introduced delicious Mediterranean tapas, while
the inspired sharing menu at Cuca in Jimbaran uses
100% Indonesian-sourced ingredients an ample reflection of a growing trend that favours local organic produce. As the government now bans
many imported food items, we will surely see more
and more restaurants following suit.
Fun-themed restaurants are also popping up all
over the place, from the gloriously kitsch Motel
Mexicola, to sexy Charlie with its fabulous
townhouse setting and cheeky cabarets. Red Drum
is Balis first African-inspired restaurant, while La Favela with its retro dcor and eclectic assortment
of antiques seems to celebrate everything from
grannys parlour to a Spanish bordello, and we
hear that their next venture, La Laguna is in final planning stages. We cant wait!
Vegetarianism is also on the rise world-wide and restaurants here are increasingly catering to non
carnivorous customers. Rumour has it that Kafe
the iconic vegetarian caf in Ubud is opening a
branch in Canggu early this year, as are raw food
masters, Alchemy, who specialise in sublime raw
chocolates and desserts.
Homesick expats are loving the rise in the
baking scene (pun intended!) and the fact that we can now get authentic continental-style
bread, thanks to Monsieur Spoon who has
just opened his third outlet on Oberoi. Casa DAngelos also offer a huge array of European- style breads, cakes and pastries. Living Stone
Bakery on Batubelig is still under construction
as I write this, and indicates even more baked
goods to come. It is also huge, which seems to
be the way things are going along this stretch
of eat street, from Three-story Charlie, to giant Barbacoa Tequila bar. Is bigger better? Well
perhaps 2014 will be the year to see. Alison
Warisan
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Trends come in and out but Dominique Ansels famous creation of Cronuts a portmanteau of croissant and
donut, have been all the rage in Jakarta recently. Pastry
shops from restaurants, hotels, and even supermarkets now
serve Cronuts as a must-have item in their establishments,
much as red velvet cake and rainbow cake were all the
rage back in 2012.
Another hip thing in Jakarta, aside from the appearance
of more casual French restaurants and Spanish tapas bars,
is the fondness for anything molecular. yes, there are one
or two restaurants and several chefs who became the
ardent patrons of this technique, but whats catchier is the emergence of liquid nitrogen-based ice cream parlours in
Jakartas hippest malls around. The steamy process during
Culinary Trend: Jakarta
which this ice cream is created draws a steady crowd,
and in just under five minutes, a scoop of ice cream is freshly made!
2013 was also the year of udon. Although ramen
shops from Japan have appeared everywhere during
the past couple of years, people are getting into
udon instead nowadays, with its chewy texture, sweet
yet savoury soup, and showering of fresh scallions.
Do sample these exciting creations whenever youre in J-Town! Rian Farisa
Photo courtesy of fingerforkknife
Photo courtesy of confessionsofachopinholic
Cronuts
Udon
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the newest
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a Dim Sum TreatBamboo baskets, hot oolong fragrant tea, and the gentle click of chopsticks are just part of the authentic experience at the legendary Chinese restaurant Ah Yat, which
has recently opened a branch in Bali.
Ah Yat is now operating 25 restaurants in many major Asian cities, so has certainly come a long way since
its first restaurant opened in Beijing 20 years ago. Bali is the latest Ah yat venture in Indonesia, following
great success in Jakarta and Surabaya. Walking into
the restaurant, which is located near the reception
area of RIMBA Jimbaran, I experience serenity, unlike
more typical Chinese restaurants. A pretty waitress in
a red cheongsam welcomes us into the stylishly sleek
restaurant where the lazy susan is the only marker that
we are in a Chinese restaurant. She gives us a long list of
dim sum to choose from and I want them all: Having dim
sum is a serious business in my family, and has always
been an important ritual, a way to be together and catch
up in a leisurely fashion.
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Ah Yat Abalone Seafood Restaurant @ Rimba Jimbaran I Jl Karang Mas Sejahtera I P +62 361 846 8468 300Open 11am 3pm, 5.30 pm 10pm (Sunday opens 10am) I Jimbaran Map C-2
In random order I try the Shredded Chicken Porridge with
Century Egg which has a really nice texture and solid taste,
the Steamed Rice Sheet with BBQ Pork which is fabulous,
an exquisitely crunchy Deep Fried Taro Dumpling, and
marvellous Steamed Pork Ribs with Black Bean Sauce.
On the next round, the waitress serves us green Steamed
Crystal Dumpling with Chives, tasty Steamed Dumpling
Scallop and last but not least, fragrant Steamed Glutinous
Rice Wrapped with Lotus Leaf. A special mention needs
to be made of the best XO sauce which I dip everything
into. I rarely tasted anything so addictive before.
Baked Mini Egg Tart is one of the desserts that we just manage to fit in before finally giving up and waving our flags. With our tea cups constantly refilled and plates cleared away, we relax and chat. The next thing we know
it is almost 3pm and time to end our decadent, all-you-
can-eat mid-week lunch. It is wonderful to be able to
experience these delightful small treats in our otherwise
hectic working day. Eve
Baked Mini Egg TartDeep Fried Beancurd
Skin Roll with Seaweed
Fresh Lemon Mint
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Ah Yat Abalone Seafood Restaurant @ Rimba Jimbaran I Jl Karang Mas Sejahtera I P +62 361 846 8468 300Open 11am 3pm, 5.30 pm 10pm (Sunday opens 10am) I Jimbaran Map C-2
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must try
Passargad, a European-Iranian owned restaurant has been open since 2009. Two stone statues of Persian guards
mark the entrance on Camplung Tanduk street, while the slightly dark and breezy
atmosphere of the restaurant interior provides relief from the heat outside.
I rarely eat kebab in Bali, so it is with a yelp of joy that I finally find the possibility of a proper kebab at
Passargad. Would you like to try our water pipe while
waiting? asks the friendly owner, adding Its prepared just the way it is in Iran. While Chef Stanley Adi Rusli, who recently joined the restaurant is busy preparing
our food in the kitchen, the owner sits down for a
chat. We use imported meats and ingredients here,
including Iranian saffron and basmati rice. We also try
to use local products as much as possible, he says,
before serving us with a plate of Kashke Bademjan with
Lebanese bread. The tasty appetiser reminds me a
little bit of hummus but with a slightly different texture,
and it is made of eggplant, mint and curd topped with
fried onion. I manage a bite of my friends order of Tempe Roll Mexican Salsa and immediately think of my
vegetarian friends who will also love this tasty dish.
Strawberry Mint with Mocca Sauce
Passargad Special Kebab
a taste ofPersia
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Tempe Roll Mexican Salsa
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Passargad Restaurant & Shisha Cafe I Jl. Camplung Tanduk no. 3 I P +62 361 738 857 100 I Open 10am - 12pm I Seminyak Map D-4
Passargad Special Kebab manages to fulfil all our meaty expectations. The generous portion of saffron glazed
lamb, meat and chicken is enough to fill our team of three. Perfectly cooked and marinated, the meats
still retain their original taste and texture. A cold and
salty yoghurt drink called Doq provides a harmonious
balance with the kebab. The Lamb Kebab with Coffee
Sauce comes next, in a beautiful presentation consisting
of two kinds of mashed potato with garlic and basil,
grilled onion and the superstar of the dish: thick, juicy
lamb. The slightly bitter taste of coffee is delicately
balanced with mint. An elegant portion of Strawberry
Mint with Mocca Sauce creates the perfect closure to
our feast, not too sweet, and light enough to leave
room for more, if needed. Passargad is a pleasant
culinary experience and definitely a must for food lovers. The restaurant is enchanting, with a strong
focus on food and service and they dont try to sell you anything but substance. Eve
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Passargad Restaurant & Shisha Cafe I Jl. Camplung Tanduk no. 3 I P +62 361 738 857 100 I Open 10am - 12pm I Seminyak Map D-4
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spotlight
Strawberry & Feta Salad
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umaLas Has aLWaYs Been KnoWn as one of tHe greenest Parts of tHe soutH West Coast of BaLI. a deCade, and manY vILLas Later, It Has transformed Into a CosmoPoLItan vILLage WItH an InterestIng food sCene. tHe Latest sPot to
graB LunCH Is nooK WHICH overLooKs some of tHe remaInIng rICe fIeLds.
Opened on April 2013, nook is one of those effortless
eateries where word of mouth is the only advertising it
needs to take off. Its definitely understandable why the open air restaurant has already gained avid followers.
Owned and managed by a Balinese family who loves
to cook, it was started as a humble warung. The initial
concept was to have a simple warung where people
come and go, but we kept putting all kinds of food that
we love into the menu and it sort of evolved from there,
explains the owner, who is as open and warm as the
restaurant. The rice fields surrounding Nook are lush and green when we arrive. A few lazy guests are lounging
and chatting idly with their companions. nook is housed
in a simple house, dominated by white and green, and
is artfully decorated with pretty things made in Bali. It
definitely goes well with the surrounding rice fields. We start our late lunch with a wonderful Strawberry and Feta
Salad and Ahi Poki, a tasty raw tuna sashimi salad. Both
dishes taste exceptionally well with generous portions.
Nasi Campur Special is my main course and it comes in
12 delightful variations of meats and vegetables, truly a
feast for the eyes as well as tastebuds. Each component
is carefully cooked and tastes well with each other.
nasi Campur SpecialCurrywurst
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Nook I Jl. Umalas I Gg nook I P +62 813 338 060060 90 I Open 8am-11pm
My partner has the Currywurst, which is thoughtfully sliced
and served with home-made fries and side salad. Indeed,
the menu has so many options to cater all tastes. The owner
stops by our table when we finish our main course and suggests we close the lunch with a Mango Parfait, a tall glass
filled with fresh cubes of mango mixed with yoghurt and topped with crunchy muesli and honey.
We spend the rest of our stay in nook in silence, simply
happy to be able to experience a certain stillness despite
being not far from the city. The rain starts to drip softly,
creating a welcome breezy mist as we leave. Thanks for
coming! Looking forward for your next visit, calls the owner who is busy setting up a vase full of flowers. Eve
Mango Parfait
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Nook I Jl. Umalas I Gg nook I P +62 813 338 060060 90 I Open 8am-11pm
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the main affair
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a dazzling relaunch as Karma Beach Bali has breathed new life into the iconic
beach club formerly known as nammos; and after a blissed out day of sunshine,
signature cocktails and superb food, we are happy to report that this hedonistic piece
of paradise is more fabulous than ever.
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Making our way to the cliff tops at the luxury Karma
Kandara Resort, we step into an inclinator and glide
down 80 meters of sheer cliff face, revealing jaw dropping views of the rugged coastline and sparkling
sea. I am certainly no stranger here, but the moment
of emerging into this funky beach club nestled into a
picturesque white sandy cove, never loses its magic
this is the stuff that holiday dreams are made of! The turquoise waters of the Indian Ocean beckon
seductively, an atmospheric bamboo beach house offers
delicious food and cocktails, while chilled out Balearic
beats provide a fitting soundtrack.
Few experiences rival a day at a beautiful beach,
especially when friendly staff are on hand to take care
of all your creature comforts, be it a bespoke cocktail
served in a beach-side cabana, a Bento Box delivered
direct to your deck chair, or a decadent Seafood Platter
brimming with fresh spiny lobster, shucked oysters, sea
prawns and new Zealand green-lipped mussels.
Renovations have spruced up the pavilion that clings to
the rocks, but it remains the very epitome of beach shack
chic, a rustic mix of bamboo, thatch and creamy local
stone encircled by timber decking. An island-style sushi
bar now graces one corner of the deck (a brilliant idea,)
while a pizza oven bakes gourmet pizzas to crispy Italian-
style perfection. Resident mixologist, yianni, blends up
customised cocktails from his inspired 5 Senses range
(exclusive to Karma Beach,) while Executive Chef Miles
Belfield and his team weave culinary wonders in the open kitchen.
I first met Belfield at Karma Jimbaran three years ago, where he served a dinner that was so sublime I can still
vividly recall every dish. His vast experience in Michelin
restaurants in London, and Relais Chateaux Hotels
throughout the Caribbean, combined with a wonderful
natural talent translates into imaginative cuisine with
a myriad of influences. His all-day grazing menu offers a range of tasty individual dishes as well as generous
platters designed for sharing. The ocean is an obvious
inspiration, and seafood is so fresh that it could have
been plucked directly from the ocean out front (actually
Indulge in decadent cocktails fromthe signature 7 Chakras and 5 Senses range.
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www.letseatmag.com lets eat! 41
Karma Beach Bali @ Karma Kandara Resort I Jl. Villa Kandara Banjar Wijaya Kusuma Ungasan I +62 361 848 2200 80 I Open 09m - 11pm
its straight-off-the-boat in nearby Jimbaran which is close
enough.) Belfield explains that Extreme freshness is the key, so everything is prepared a la minute, ensuring the crispest,
juiciest natural flavours from tender Tuna Tataki coated in black and white sesame seeds, to the beautifully presented
Arugula and Pumpkin Salad, strewn with Spanish onion, cherry
tomatoes and Parma ham. Sushi rolls are wrapped to order;
the Special California Rolls, and the Islamoranda filled with tuna and sweet ripe mango are particularly memorable; while
the Mezze Plate has me daydreaming of Greece, with its
smooth garlic-laced humus and a lovely salty olive tapenade.
More substantial fare includes Slow-Cooked Pork Belly, a
fragrant Lamb Risotto and a rather hearty Sizzling Platter of
Hot Chocolate Brownies.
While the setting is all Bali, the design and atmosphere of
this legendary beach club channels the whimsy and romantic
allure of the Greek Islands think Mykonos with a tropical
twist. Sun-kissed days lead to sultry starlit evenings, while
weekends and special monthly events are punctuated with
a great line up of international djs. More than just a day at the beach, Karma Beach Lounge is a lifestyle one where
hedonism is always the word of the day. Alison
Karma OrganicPizza
Bento BoxExecutive Chef Miles Belfield and Sous Chef Iwan Hasan
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hungerlust
42 lets eat!
delightsDutch
-
I am staying in an area called Spui, in walking distance of Centraal
Station. Crossing the street is a serious business here. you have to be
on constant look out, not just for cars; but also bicycles, trams, scooters and even tuk-tuks. On the street where I stay I can find sex shops,
coffee houses, souvenir shops, book shops, Indonesian restaurants and
last but not least, a house with a wide-open pink window where a half-
naked lady poses seductively for the world to see. This is Amsterdam
and it is not surprising that the city boasts 12 million visits annually.
Being a good Indonesian, Warung Solo Baru is the first place I visit to cure my home food sickness. A warm greeting, and extra bag of shrimp
crackers later, I go outside to eat my lunch box by the side of the canal.
The lunch box contains white rice, beef stew, stir fry tempe and corn
fritters. That taken care of, I continue my journey to experience the recently renovated Rijk Museum and travel around the city by tram.
It is only natural that we constantly seek things that are familiar to us when we travel, things that
remind us of home or that we find similar. Here in the charmingly relaxing capital of the Netherlands, I cant help but think of Indonesia, with the familiar sight of
the canals, streets with names like Molukkenstraat or Javastraat, and the ringing bells from bicycles
speeding along the cobbled stone streets.
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44 lets eat! www.letseatmag.com
Herring is the next meal Ive been craving. This national delicacy of raw fish (minus the head,) is served on a bun with chopped onion and pickles. I down it with a
cold Heineken beer for an authentic experience. In fact,
that is where Im heading next: Heineken Experience Museum. The museum was built in the old Heineken
brewery and explains the history and evolution over the
years, as well as the process of making a Heineken beer.
My favourite experience, apart from the beer tasting, is
definitely the lesson in how to pour the beer from a tap, just like a pro. The tour ends with a fun boat trip on the canals. All for the price of 18. A good bargain!
The laid back city has a different feel at night. It
becomes mischievous. What happens in Amsterdam,
stays in Amsterdam. Strolling the area of Red Light
district with its neighbouring Oude Kerk or Old Church,
I cant help but wonder how old and new, sacred and profane, can exist side by side so peacefully. no
wonder the culinary scene in the city is flourishing with restaurants and influences from all around the globe, from India to Suriname.
Closing my last night in the Venice of the north, I make a quick stop at the beloved late night snacking
institution, FEBO. This brilliant invention of freshly
made croquette, frikadelle, burgers and all those guilty
pleasure snacks you dream of at night are available
here on a wall of vending machines. It is a solid
representation of Dutch cuisine: frugal, simple and tasty.
Eve
Courtesy of An American in RomeHeineken Experience Museum
FEBO
Herring
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FRENCH PATISSERIE & BOULANGERIE
PARIS - BALI
Umalas Jl. Umalas 2 No 43 Kerobokan | Canggu Jl. Pantai Batu BolongOberoi Jl. Kayu Cendana No. 2 Oberoi (next to seminyak Square)
P. 087 862 808 859 | www.monsieurspoon.com
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46 lets eat! www.letseatmag.com
dine & leisure
We take a seat in a bamboo gazebo above a swamp teeming with
small crabs, known as kepiting in Indonesia. As a preserved mangrove
area of Bali, local villagers in Wanasari run sustainable programs that include
producing their own mangrove juice syrup, mangrove chips, and
mangrove cookies, which are all sold right here at Kampoeng Kepiting Kuliner restaurant, with the aim of empowering the local community.
Wanasari mangrove ecotourism is the setting for
Kampoeng Kepiting Kuliner, a sustainable culinary venue
in the middle of mangrove area of Tuban, right next to
the entrance of Balis newest toll road. The restaurant comprises five bamboo gazebos standing on Ngurah Rais mangrove area. Each gazebo is connected by a wooden
bridge and has 180 degrees view of the ocean (and the
new bridge that spans it.) Here, mangrove fruits play an
important role in traditional Indonesian food and drink
served in the restaurant.
Pidade or crabapple mangrove fruit, is a popular
ingredient, with a texture similar to mangosteen, and
is used in the Mangrove Juice, locally produced by
Wanasari villagers. The fresh taste is similar to tamarind
juice, and customers who wish to make it at home can buy the bottled extract in the restaurant. From the same
juice, mixed with palm sugar, comes the sauce for the Mangrove Salad poured over organic Asian vegetables
and fruit, the taste reminds me of Balinese rujak manis.
The Soup Kepala Ikan is a clear fish head clear soup with a refreshing taste. We also have Kepiting Tol Bergoyang,
made with Wanasaris own crab, farmed just steps away from the restaurant, and cooked in a fiery sauce of tomatoes and mixed chillies. Expect to be surprised by
the spices which I am told can make the neighbouring
toll bridge shake! The Grilled Mackerel is made with Benoa Harbours black sand mackerel, marinated in Balinese turmeric and mangrove fruits before grilling, and
is perfectly paired with warm white rice and three kinds
of sambal, Sambal Matah, Sambal Tomat and Sambal
Mangrove. There is also Cah Kangkung, a dish of water
spinach cooked in shrimp paste.
Mangrove Village
The
Mangrove Juice
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lets eat! 47
Mangrove Salad
Kepiting Tol Bergoyang
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48 lets eat! www.letseatmag.com
Kampoeng Kepiting Kuliner I Jl. By Pass ngurah Rai no. 1, Tuban, Kuta I P +62 81 236 111 044 200 I Open 10am - 10pm
Soup Kepala Ikan
Grilled Mackerel
We chatted with Made Sumasa, chairman of Wanasaris Mangrove Ecotourism who is also the head of Tubans fishermen association, and he tells us about various community development programs
and activities available at Kampoeng Kepiting Kuliner, like jukung boat fishing, canoeing and mangrove tours. Ibu Kadek who is the owner of the restaurant, also explained about the local production
of mangrove chips and cookies made of lindur, large-leafed orange mangrove fruit, sold exclusively at Kampoeng Kepiting Kuliner.
As the afternoon sun waned, we ended this lovely afternoon by the
ocean with Tropical Sliced Fruit and Balinese Sweets and reflected that its always always good to meet new friends and discover new places. Menur
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lets eat! 49
Kampoeng Kepiting Kuliner I Jl. By Pass ngurah Rai no. 1, Tuban, Kuta I P +62 81 236 111 044 200 I Open 10am - 10pm
lets eat! 49
A savoury flavour on the first bite followed by the rich aroma of butter
and cheese. Fresh
tomatoes hide behind sliced watercress and a creamy omelet. Soft butte
red rice with cheese
and avocado are the biggest attraction of all. Simple and marvelous!
Marvelous Taco Rice
Venue Description: Located on the edge of Ubud, this al fresco restaurant off
ers organic
produce and a great choice of juices, with a gallery presenting fashion
art and unique handicrafts.
Hidden Catch Last EditionEnjoy the sweetness and the sea
breeze at Sugar Mamas Bakehouse,
Discovery Shopping Mall, Kuta. Jl. Kartika Plaza, Kuta
D I S C O V E R
T HE
H
I DD
EN
CA
TC
H
Curious to know where to find this tasty taco rice? Stay tuned, all will be
revealed in our next edition.
Cold Stone Creamery Indonesia @ColdStoneIndo www.coldstonecreamery.co.id
Bali Discovery Mall,0361-769-784 Bali Discovery Mall 2, 0361-769-575 Mall Bali Galeria, 0361-769-784 Sunset Star, 0361-894-7488 Beachwalk, 0361-846-4986 Bali Airport, 0361-936-6937
Kids Mixing On The Stone
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50 lets eat! www.letseatmag.com
Born into a family of professional cooks, Chef Mauro
Bellodi cant remember a time when he wasnt in the kitchen. I was born in Arona, northern Italy and
being a chef has always been what I wanted to do
in life, explains Chef Bellodi, who also is the Vice President of Chef Italiani nel Mondo, a worldwide
Italian chef association. Through his first mentor, Chef Cereda Renzo, he managed to deepen his skills
and understanding of food and went on to work
in many restaurants and hotels, from Bermuda to
China, before finally joining The Westin Nusa Dua on October 2013.
Balis very own Chef Bloem has been really busy over the last few years. Aside from being an F&B
Director and overseeing the restaurants at Patra
Jasa Bali Resort & Villa, he is also the President of Indonesian Chef Association, and a judge in Indonesias Top Chef cooking competition which airs on national television. I grew up in
the kitchen, with a mother who woke up early
everyday and grilled a babi guling every morning.
Working in this field since 1988, cooking is all I know and love, says the chef who currently split
his time between Jakarta and Bali.
Mauro Bellodi Chef Henry Alexie BloemExecutive ChefF & B Director
The Westin Resort Nusa DuaKawasan Pariwisata BTDC Lot n-3 nusa DuaP +62 361 771 906
Patra Jasa Bali Resort & VillaJl. Ir. H. Juanda KutaP +62 361 935 1161
the specialist
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wQ: What is your favourite food? CHEF MAURO: Pasta, in every style, but I love my
mothers cooking most of all.CHEF HENRY: Im a huge fan of street food, but to update my knowledge and check out the latest trends, Ill go to restaurants.
Q: Do you have a certain habit to kick off the day?CHEF MAURO: I always kiss my wife before going to
work. Once at work I greet my staff in all our kitchens;
seeing their smiling faces is always a good way to start
the day.
CHEF HENRY: I just like to wake up and go with the day.
Q: Which aspects of the culinary business in Bali do you think still need improving?CHEF MAURO: Its good here! But I think the government could make it even better by being willing to reduce
the taxes on imported food items so we can have the
freedom to get necessary products. This would push the
industry to an even higher level.
CHEF HEnRy: The street food industry needs to increase
their hygiene standards so visitors from abroad also can
try our amazing Indonesian culinary delights. I would love
us to have a hawker centre where tourists could try all
sorts of food without being afraid of getting the infamous
Bali belly.
Q: Hypothetically, what would you like to eat as your last meal on earth?CHEF MAURO: A simple panino rosette, with salami
and cheese.
CHEF HEnRy: nothing in particular. As long as it is
good food!
Q: Any predictions for culinary trends in 2014?CHEF MAURO: Asian cuisine will continue to be
a trend, as well as chefs paying closer attention
to details and elegance, with a strong focus on
presentation.
CHEF HENRY: I dont believe in trends because, they come and go, just like fashion. People will always eat the food that they grew up with.
Q: Last question, what will be your new years resolution or hope for 2014?CHEF MAURO: Building my family, having kids. Ill also be working on new concepts, brands and exciting
programs for our existing restaurants, based on the
Westins philosophy of health and well-being. CHEF HEnRy: To be more successful in future
endeavours, starting with our new restaurants in Patra
Jasa such as Ten Ku Japanese Restaurant and my own
humble warung!
lets eat! 51
Text by Eve
www.letseatmag.com
Bali is truly graced with many immensely talented chefs, and this month we chat with two of them, Italian-born Chef mauro Bellodi, and Balinese-born Chef Henry alexie Bloem. While hailing from
opposite sides of the world these two executive chefs share a common passion for good food.
CHEF BATTLE!
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52 lets eat! www.letseatmag.com
island life
How often do we really think about what we are eating and where it comes from? In a road trip to the north of Bali Lets eat! gets direct to the source as we visit the East Bali
Cashews factory, which produces delicious high quality cashews, and in the process improves the livelihoods of thousands of families in this impoverished region of Bali.
The glistening rice fields of the south are left behind as we drive north into the shadow of Mount Agung,
passing tiny villages amidst cashew plantations and
sloping terraces planted with neat rows of corn. We find the East Bali Cashews factory at the end of a bumpy
gravel road set on a ridge between two volcanoes and
the deep blue sea. Its a far cry from the hustle and bustle of the south, and all I can see for miles around
are cashew trees, mats strewn nuts drying in the sun and
lontar palms. The sense of peace is extraordinary.
The astonishing beauty of the region belies the fact that
this is the poorest part of Bali, where people farm the
land, eking out an existence on a couple of dollars a
day. While cashews have been a staple crop since the
1970s, generally farmers have shipped their cashews to India and Vietnam making very little profit. When Aaron Fishman, a paramedic from the United States arrived
to work as a volunteer in the local community, he saw
a unique opportunity to provide jobs, training, and to produce local cashews right where they are grown.
Within a few months he had four local investors and East
Bali Cashews was born.
a delicious tale
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lets eat! 53
He describes a Triple bottom line, whereby the
company is run as a viable business that encourages
sustainable environmental practices, including the use
of green energy (cashew shells are gasified to steam the cashews,) and employs more than 150 people
90% of whom are local women.As guardians of health and education within the family, women of East Bali
Cashews not only earn money to invest in their children,
but are encouraged to develop management skills, he
says. Goals for 2014 include building the regions first preschool adjacent to the factory.
I learn all about cashews as he shows me around the
factory, an open-sided building where a hundred women
sit at long tables shelling cashews by hand. Cashews
come from the same family as mangos and are harvested
once a year, then sun dried and steamed. At this stage
the shells are still poisonous and women wear plastic
gloves to protect them from toxic burns. Once this
outer shell has been removed they are popped in the
dehydrater, and finally peeled. Tasty products include roasted cashews thickly dusted in island cacao powder:
a sweet and zesty blend that mixes chilli sesame and
ginger: granola with cashews, chocolate and banana;
as well as dried fruits such as mango and snake fruit. In
its first year the company produced over 180 tonnes of
cashews, which were distributed locally and overseas.
Look for the Alamente brand at Bintang, Bali Deli,
Canggu Station, Zula, Bali Buddha, and know that as
well as getting tasty cashews you are supporting local
communities. Alison
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54 lets eat!
lets shake
Simple Sweet &
Easy
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The words fresh, bubbly, sweet and sour best describe the luscious Easy To Pleased
Cocktail at Le Meridien, Bali, Jimbaran, which is best enjoyed by the pool at the newly opened
Latitude 8 Bar. I love to see people enjoying my signature cocktails, this gives me the greatest pleasure as a bartender, says its creator, Kadek Widhiarta, who
happily shares his recipe with us.
Ingredients:60 ml pineapple juice20 ml lime juice10 ml simple syrup
15 ml Bacardi light rum
15 ml Beefeater gin
15 ml Smirnoff
20 ml Midori melon syrup
15 ml of lemonade
1 scoop of ice cubes
Method:Prepare the sweet base by adding pineapple juice, lime juice and simple syrup to a mixing glass.
Add spirits, finishing with the Midori melon syrup. Add ice cubes and transfer to a shaker glass.
Shake for 10 seconds. Pour into a serving glass, add lemonade
and garnish.
Sip slowly and savour!
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lets sip
Carlitas Way Margarita
Creativecocktails
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A breezy colonial-style building on a side
street of Ubud sets the scene for Jendela
House, entered via a charming terrace
wrapped in iron balustrade. Jendela, in Bahasa
Indonesian means windows, and the glass windows that surround the upper floor reveal a tropical panorama of ornate temples, golden-
tipped frangipani, palm trees and a tantalising
glimpse of rainforest in the distance.
While the view is pure Bali, the clever interior
design and meticulous attention to detail
create the ambience of a characterful French
bistro. Waitresses are attired in stylish grey
dresses, tall vases brim with daisies, the bar
proffers top shelf spirits and a gorgeous chandelier dangles
from the ceiling. Distressed timber furniture includes tables
with gracefully curved legs, while the colour scheme adopts a
palette of greys, powder blue and pale green to lovely effect.
Tasteful and refined, Jendela House is also a welcoming and relaxed space and we are soon happily ensconced at the bar
on the upper floor.
Opened in the latter half of 2013, the restaurant adopts the
concept of bistronomie blending bistro and gastronomy by serving traditional dishes with a sophisticated twist. Highlights
include Sauted Frog Legs, Duck with Orange Sauce, and
Warm Apple Tatin, and of course there are fine wines the obvious French beverage of choice but today we are here to
sip cocktails. Manager, Parisian-born nicolas Lento learned the
art of crafting cocktails at the renowned Murano Hotel in Paris
and has created some highly imaginative concoctions, such as
a Beetroot Margarita, explaining his inspiration as, Things I
like, and things I have learned in the past.
With a traditional French menu and chic design, Jendela House introduces vintage Parisian glamour to Ubud, and further elevates the mood with an imaginative array of customised cocktails.
Maisiaac
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Carlitas Way is dark crimson in colour, with a herbal
bouquet and a savoury flavour which makes it ideal as an aperitif. Fresh strawberries blend with tequila, basil
and just a touch of balsamic vinegar, while a pepper rim creates a touch of fire. The Maisiaac is made with rum, my favourite cocktail tipple, enhanced with
the earthy flavour of fresh coriander and the zest of fresh limes to create a lingering flavour with hints of sensual musk and a slight citrus twang. The Hakka
looks just lovely, a creamy tropical mix with a sprinkle of shredded coconut and dainty yellow flower on top. Its one of those drinks where you are expecting a certain taste, but discover something else entirely.
Flavours of vodka, passion fruit and lychee with just
a dash of citrus create a multi layered affair that has
my taste buds tingling. I also have a quick taste of
some of the homemade liquors made from pure grain
alcohol, one infused with vanilla, another with orange,
and the last with exotic flavour of lemongrass.
A new grazing menu lists tasty snacks, including
Cacao Seasoned Fish Tempura and Croque Monsieur,
but I am drawn to the Croustillant crispy cheese,
wrapped in filo pastry and lightly pan fried, with subtle hints of fresh mint and honey. Jendela House
is a wonderful space that strikes just the right balance between French finesse and tropical languor, and makes a fabulous addition to eclectic Ubud dining
scene. Alison
Jendela House I Jl. Sri Wedari, Ubud I P +62 361 714 1318 80 I Open 11am - 11pm I Ubud Map B-4
The HakkaCroustillant
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Jendela House I Jl. Sri Wedari, Ubud I P +62 361 714 1318 80 I Open 11am - 11pm I Ubud Map B-4
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60 lets eat!
CrazyCrazy forCronuts
forget the calories and get into the latest food trend to hit the capital.
Cronuts
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MolecularMoleculartired of traditional churned ice cream? jump on the molecular bandwagon and head into one of jakartas
liquid nitrogen-based ice cream parlours.
MadnessMadness
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decadent dessert
SweetHealthyTreats
L.A Yogurt proves that dessert can look and taste great, while also being good for you.
Blackberry Frozen yogurt
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L.A Yogurt I Jl Bypass ngurah Rai 121X I P +62 361 216 8030 20 I Open 9am - 10pm
Usually when I think of dessert my mind conjures up visions of pastries, cakes and rich chocolate sauces a tantalising
image, but a calorie-laden one. non-fat frozen yogurt
makes a fabulous alternative that is light, low in calories,
and low in sugar and sodium which actually makes it
the perfect diet food. Most importantly it tastes great,
especially when served with ripe, fresh cut fruit.
At L.A yogurt the frozen yogurt is home made with
skim milk and served in a plain flavour, or a flavoured daily special, which you can then jazz up with a range of toppings. We start with a cool, fresh Plain Frozen Yogurt
served in a smooth glistening swirl topped with sweet juicy lychees, strawberries and kiwi fruit. We follow with the
Blackberry Frozen Yogurt which is lavender-coloured with a
delicate taste that hints of blackberry. In this case we veer
a little off the healthy course and enjoy it with a sprinkling of Smarties and chocolate puffs. There is something
immensely satisfying about eating a big bowl of sweet
loveliness and feeling so light afterwards, rather than the
heavy feeling that follows a rich creamy dessert.
Owner, Korean-born Jinny Chong, opened L.A yoghurt
on the Bypass two years ago. She explains that she likes
to work out at Aris Pro fitness centre, and wanted to be able to go for a healthy meal afterwards, but struggled
to find anywhere. Her solution was to open up a cafe right next door to the gym. Also on offer, a great range
of smoothies, such as Ginseng, Pineapple and Coconut,
Strawberry and Banana and Blueberry. I simply cant resist ordering the Mango Smoothie, as mangos are in
season and super delicious at the moment, especially
when blended with frozen yogurt.
The cafe also offers a low fat diet menu that attracts a steady crowd from the neighbouring gym, drawn to
Korean-inspired dishes such as Bulgogi (beef) Bibimbap.
and Sam Gai Tang a tasty soup with ginseng. While
full diet food (no sodium, oil and sugar) includes Tuna
Porridge and Grilled Salmon. A good range of protein
supplements are also on sale, and delivery is available in
the Sanur/Denpasar area. Alison
Plain Frozen yogurt Jinny Chong
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I want to make a reservation for dinner Saya ingin memesan
tempat untuk makan malam
I have an allergy to... Saya alrgi...
Do you have a non-smoking area? Ada tempat bbas asap
rokok?
I prefer to sit in the smoking area Saya ingin duduk di area
merokok
Can I get another chair Bisa ambilkan saya kursi lain?
I recently tried tempe for lunch and I
love the taste!
What is tempe?
Tempe is made from fermented soy
beans formed like a solid patty.
Saya baru-baru ini mencoba
makan tempe saat makan siang
dan saya suka rasanya!
Apa itu tempe?
Tempe adalah biji kedelai yang
difermentasi dengan bentuk yang
padat.
This is... Ini...salty asam
bitter pahit
sour asam
warm hangat
delicious nak
shortconversation
abouttempe
foodwords
talkingfood
wheat gandum
sugar gula
salt garam
pepper merica
corn jagung
raddish lobak
sesame oil kayu manis
bamboo shot rebung
freshwater fish ikan air tawarlemongrass serai
pronunciation
a as in part/e as in get or mayi as in doingo as in dogu as in nut
c as in chairg as in goalua as in wany as in canyon
The rule of the thumb is that Indonesian is pronounced as it is written.
EAting Out = maKan dI Luar
how to say
Id like... Saya mau...to order memesan
to try mencoba
to wrap membungkus
to finish menghabiskanto take away membawa pulang
expensive mahal
cheap murah
one ounce satu ons
five crates lima keratthree boxes tiga kotak
a dozen satu lusin
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BALI
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KUTA
SEM
INYA
K
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SANU
rUB
Ud
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jIM
BArA
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OberoiP +62 361 733 253
oBSESSIoNJl. Dhyana Pura
pASSArGAdJl. Camplung Tanduk 5P +62 361 738 857
pATIo @ pLATArAN BALI rESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
pETITENGETJalan Petitenget #40P +62 361 473 3054
rUSTIcA cUcINA ITALIANAJl. Batubelig 1 KerobokanP +62 361 4737 812
rUMoUrSJalan Kayu Aya 100 OberoiP +62 361 738 720
SAMBAL ShrIMpJl. Kayu Aya 6
SLIppErY SToNESeminyak, Batu Belig
TEATro GASTroTEQUEJalan Kayu Aya Block C No 1-2P +62 361 87 000 78
ThE BrEEzES rESorT & SpA BALIJl. Camplung Tanduk No. 66P +62 361 730 573
ThE dEcKJl. Petitenget, SeminyakP +62 361 8487 200
WArISAN rESTAUrANTJl. Raya Kerobokan 38 SeminyakP +62 361 731 175www.warisanrestaurant.com
WArUNG TAULANBanjar Semer KerobokanP +62 361 738 229
zANzIBArJl. Arjuna - Pantai Double Six, SeminyakP +62 361 733 527
BETELNUT cAfJalan Batu BolongP +62 821 4680 7233
BUTTEr cAKE & coffEE ShopJl. Pantai Berawa 44P +62 81 936 216 983
cAf cANGGUJalan Pantai BerawaP +62 361 219 2255 cAf MoKAJalan Raya AnyarP +62 361 844 8933
cANTEEN cAfJl. Batubolong No. 34P +62 878 6228 1755
GrEEN GINGErJl. Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640
GUSTo GELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041
ThE LITTLE GrEEN cAfJl Bidadari No 1. P +62 361 275 2125
MErIcA @ pAN pAcIfIc NIrWANA BALI rESorTJl. Raya Tanah Lot PO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
MoNSIEUr SpooNJl. Pantai Batu BolongP +62 361 846 9112
oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887
roTI cANAI STrEET KITchEN58 Jl. Batu BolongP +62 821 474 75 550
STIcKY fINGErSEcho Beach P +62 361 809 0903
ThE coffEE Shop @ WArUNG cANGGUJl. Pantai BerawaP +62 361 843 1988
VUE BEAch cLUB @ LV8Jl. Discovery no. 8P +62 361 894 8888
WATErcrESSJalan 21a Batu BeligP +62 361 780 8030
Canggu
hArd rocK hoTEL BALIJalan Pantai KutaP +62 361 755 661www.hardrock.com
KETUMBArJl. Melasti Legian KelodP +62 361 754 452
KITchENETTEJl. Pantai KutaP +62 361 846 4937
LA cUcINA ITALIANA & ThE poNd @ Discovery Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
MAGNoLIA cAfE @ ASToN GrANd KUTA hoTEL & rESIdENcEJalan Raya LegianP +62 361 761 151
MAjoLY rESTAUrANT & LoUNGE Jl. Wana Segara, TubanP +62 361 753 780www.ma-joly.com
NEroJalan Legian 384P +62 361 750 756www.nerobali.com
oAK @ SWISSBELLJl. Sunset Rd 101P +62 361 846 5680
pArAdISUS @ EdEN hoTEL KUTA BALIJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com
pAVoNEJalan Padma Utara no. 4P +62 361 756 030
pIzzA EXprESSJl. Pantai Kuta, Hotel Mercure AreaP +62 361 849 6024
porTABELLA BISTro @ foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100
roofTop dINE & MUSIc LoUNGE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
roSSo VIVoJalan Pantai KutaP +62 361 751 961
SEAfood hoUSEComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-bali.com
SUShI TEI rESTAUrANTJl. Sunset Road 99P +62 361 780 774
TAKE jApANESE rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745
TApEo GASTro BAr2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645
ThE GAroUpAJl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15www.thegaroupa.com
ThE BEAch LoUNGE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200
VELVET hIpNoTYzEd @ BEAchWALK roofTop, 3rd fLoorJl. Pantai Kuta BadungP +62 361 846 4988
VIAIpI rESTAUrANT & LoUNGELegian Street 88P +62 361 752 355www.viaipibali.com
AMAzING BALI cAfEDouble Six BeachP +62 361 783 7374
BALE BALIJalan Kunti 488P +62 361 732 731
BIAN YUEBanjar Umalas Kauh II 106/Tunon, KerobokanP +62 361 473 5405
BIKUJalan Petitenget 888P +62 361 857 0888www.bikubali.com
BISTro BATU KALIJl. Laksamana 55P +62 361 806 0729
cAf dEGANJalan Petitenget 9P +62 361 744 8622
cAf MArzANoJalan Arjuna/Double SixP +62 361 874 4438
cAf MoKAJalan Raya SeminyakP +62 361 731 424
chArLIE BAr, BISTro, BAKErYPetitenget 5P +62 82147417332
chEz GAdo GAdoJalan Camplung Tanduk (Dhyana Pura) 99P +62 361 736 966
coSMIc dINErJalan Sunset RoadSunset Star Blok C+62 361 894 7389
coSMIc dINEr @ LIppo MALL KUTA LG-11Jl. Kartika Plaza
dAhANA rESTAUrANT& GALLErYJalan Petitenget No.98XP +62 361 4730131
dEjAVU KITchENJalan Double 6 Blue Ocean Beach No.7XP +62 361 732 777
dropJl. Petitenget 88 XP +62 81 236 786 659
EArTh cAfEJl. Kayu Aya 99, OberoiP +62 361 736 645
EAT WELLJl. Raya Basangkasa 36P +62 361 737 745
fIrE, Woo BAr, STArfISh BLoo @ W rETrEAT& SpA BALIJalan PetitengetP +62 361 473 8106
fLApjAKS KIoSKJalan Laksamana Oberoiwww.rama-restaurants-bali.com
fLApjAKS SEMINYAKJl. Petitenget No. 88XP +62 361 847 5471
GINGEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533
KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436
MASE KITchEN & WINE BArJl. Lebak Sari No. 7 PetitengetP +62 361 739 090www.macavillas.com
MTIS Jl. Petitenget 6 Kerobokan KelodP +62 361 737 888www.metisbali.com
MoTEL MEXIcoLAJl. Kayu Jati 9, PetitengetP +62 361 736 688
MYKoNoS Jalan Kayu Aya 52,
AL dENTE, STAdIUM cAfEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
B coUpLE BAr & GrILL KUTA pArAdISo hoTELJl. Kartika PlazaP +62 361 761 414
BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111
BENE & fEAST @ ShErAToN BALI KUTA rESorTJalan Pantai KutaP +62 361 846 5555
BLUEfIN Complex Kuta SidewalkJalan Kartika Plaza P +62 361 764 100www.rama-restaurants-bali.com
BUBBA GUMp ShrIMp coJalan Kartika Plaza 8XP +62 361 754 028
cAfE ASIAJl. Raya Legian No. 463 KutaP +62 361 755 921
cAfE ITALIA N WArUNG dESALippo Plaza SunsetJl. Raya Sunset RoadP +62 361 768 646www.caffeitaliawarungdesa.com
cASA dANGELoJl. Kartika Plaza No. 90xP +62 361 754 016
ENVY @ BArUNA BALIJalan Wana Segara 33, TubanP +62 361 755 577www.envy-bali.com
fLApjAKSComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com
GABAh @ rAMAYANA rESorT & SpAJl. Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com
GoLdEN LoTUS, h2o & GrAcIE KELLYS IrISh pUB@ BALI dYNASTY rESorTJl. Dewi Sartika, TubanP +62 361 752 403
Kuta
Seminyak
Restaurants.
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lets eat! 73www.letseatmag.com
ThrEE MoNKEYS SANUrJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002
WArUNG KAYU ApIJl. Bypass Ngurah Rai No. 95P +62 361 285 984
ALAYAJl. Hanoman, UbudP +62 361 972 200
ALchEMYJalan Penestanan, UbudP +62 361 971 981
ALILA UBUdDesa Melinggih Kelod, Payangan GianyarP +62 361 975 963
AYUNG TErrAcE @ foUr SEASoNSSayan, UbudP +62 361 977 577
BALI STArLING rESTAUrANT @ BALI BIrd pArK Jl. Serma Cok Ngurah Gambir, Batubulan,P +62 361 299 352
BEBEK TEpI SAWAhJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338
BETELNUT NoodLES SATAY BAr & MUSIc LoUNGEUbud Main StreetP +62 361 971 246
BLU BAr U, dEWATAN dELI, GALLErY coffEE,
BASILIco & LAdA, pEppErS LATINo GrILL& BAr @ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com
cAfE BATUjIMBArJl. Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com
chArMINGJl. Danau Tamblingan 97P +62 361 288 029
cINNAMoNJl. Danau Tamblingan 80P +62 361 288 457
GELATo SEcrETSJl. Danau Tamblinganwww.gelatosecrets.com
MINAMI oN ThE BEAchSegara Village HotelP +62 81286134471
LA TAVErNA rESTAUrANT & ISoLA BISTroJl. Danau Tamblingan 29P +62 361 288 497
LoTUSJl. Danau Tamblingan 30P +62 361 289 398
MANIK orGANIKJl. Danau Tamblingan 85P +62 361 855 3380
MASSIMoJl. Danau Tamblingan 228P +62 361 288 942www.massimobali.com
pIzzA rIA, TELAGA NAGA @ BALI hYATT Jl. Danau Tamblingan 89 P +62 361 281 234
SANUr hArUM@ SANUr pArAdISE hoTEL & SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
SEcTor BAr-rESTAUrANT LoUNGE & EVENT hoUSEBalibeach Golf Course Jalan Hangtuah No. 58P +62 361 287 733
SErENITY SpANISh BAr & rESTAUrANTJl. By Pass Ngr. Rai 27AP +62 361 284 381
ThE VILLAGE @ GrIYA SANTrIAN Jl. Danau Tamblingan 47 P +62 361 285 025www.santrian.com
Sanur GUWUNGJl. Raya PeliatanP +62 361 975 139
IBAh rESTAUrANT@ Ibah Luxury VillasCampuhanP +62 361 974 466
jANGGAr ULAMJl. Raya Goa Gajah, Br. Teges Kanginan PeliatanP +62 361 972 092
KAYUN rESTAUrANT & LoUNGEJl. Raya Mas 47P +62 361 973 091
KEBUNJl. Hanoman UbudP +62 361 780 3801
KoMUNE rESorT & BEAch cLUBPantai KeramasP +62 361 301 8888
LITTLE K Jl. Hanoman Pengosekan (behind Siam Sally)P +62 361 971 236
MozAIc Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com
pAdI @ fUrAMA XcLUSIVE VILLAS & SpABanjar Bindu, Mambal, 8 Jalan MelatiP +62 361 898 8688
SKAjI-TArI-USBehind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122
roNdjIS @ ThE BLANco rENAISSANcE MUSEUMCampuan UbudP +62 361 975 502
SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
SpAccANApoLIJalan Raya PengosekanP +62 361 973 138
SWEpT AWAY @ SAMAYA UBUdBanjar Baung,Desa SayanP +62 361 973 606
ThrEE MoNKEYS UBUdJalan Monkey ForestP +62 361 975 554
ThE dINING corNEr @ KAYUMANIS UBUd prIVATE VILLA ANd SpASayan Village UbudP +62 361 972 777
TSAVo LIoN @ BALISAfArI & MArINE pArKJl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8P +62 361 975 656www.balisafarimarinepark.com
TUT MAKJalan Dewi SitaP +62 361 297 5754
UMA BY coMoJl. Raya Sanggingan, KedewatanP +62 361 972 448
WApA dI UMEJl. Sueta, Br Bentuyung UbudP +62 361 973 178
WAroENG BErNAdETTEThE hoME of rENdANGJalan Raya MasBr. Teges YangloniP +62 361 971 852
WArUNG ENAKPengosekan RoadP +62 361 972 911
WhITE BoXJl. Raya Andong 22-24,P +62 361 979 059F +62 361 979 062www.whiteboxbali.com
BEBEK BArISJl. Mahendradatta No. 18xP +62 361 845 0791
jEMpIrING rESTAUrANT @ ASToN dENpASAr hoTEL ANd coNVENTIoN cENTErJl. Gatot Subroto Barat 283P +62 361 411 999
ABc @ KLUB jIMBArANKori Nuansa No. 257, Taman GriyaP +62 361 806 7776
Ah YET ABALoNE SEAfood rESTAUrANT @ rIMBAJl. Karang Mas SejahteraP +62 361 846 8468
BELLA roSA, Ko & jIMBArAN GArdEN @ INTErcoNTINETAL BALI rESorTJalan Uluwatu 45P +62 361 701 888
chIrINGUITo EL KABroNJalan Pantai CemongkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416
chocoLATE cAf, TopENG rESTAUrANT & BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663
cUcAJalan Yoga PerkanthiP +62 361 708 066
dI MArE@ KArMA KANdArAJl. Villa Kandara Br. Wijaya Kesuma UngasanP +62 361 848 2200
fINNS BEAch cLUB @ SEMArA LUXUrY VILLA rESorT UngasanP +62 361 848 2111
jIMBArN roofTop | LoUNGE | dINING @ hArrIS hoTEL BUKIT jIMBArANJl. Raya Uluwatu 2000XP +62 361 846 8777www.harris-bukitjimbaran-bali.com
jIMBArAN BEAch cLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922
jU-MA-NA, TAMArINd@ BANYAN TrEE UNGASANJalan Melasti, Br. KelodUngasan, Jimbaran P +62 361 300 7000
KISIK @ AYANAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MrIdIEN BALI jIMBArANJl. Bukit Permai JimbaranP +62 361 846 6888
MAdEINITALYJl. Pantai Balangan, Br. CengilingP +62 361 847 0201
SoNo TEppANYAKI @ ANANTArA ULUWATUJl. Pemutih, Labuan SaitP +62 361 895 7555
SINGLE fINUluwatu (below Blue Point)P +62 878 620 398 66
SUNdArA, TAMAN WANTILAN @ foUr SEASoN jIMBArAN P +62 361 701 010www.fourseasons.com
TApIS @ KAYU MANIS JimbaranP +62 361 705 777
ThE EdGEJl. Pulau Goa Lempeh Banjar Dinas Kangin PecatuP +62 361 8470 700
SUShI ATTAcK, ThE cANopY, YANIES rESTAUrANTJL RAYA KEDEWATAN8.480060 S115.246930 E
BrIdGES BALIJalan Raya CampuhanP +62 361 970 095
cAf dES ArTISTES Jalan Bisma 9XP +62 361 972 706
cASA LUNA Jalan Raya Ubud P +62 361 977 409www.casalunabali.com
ELEphANT SAfArI pArK ANd LodGEJalan Elephant Park taro/TegalalangP +62 361 721 480
ELEphANT VIEW rESTAUrANT @ BALI zooJl. Raya Singapadu, SukawatiP +62 361 294 357
GAYA GELAToJl. Raya SayanP +62 361 979 252
GELATo SEcrETSJalan Monkey ForestP +62 361 977 899
GLoVE & SToVEJl. Raya SangginganP +62 361 362 8795
GLoW @ coMo ShAMBALABegawan GiriP +62 361 978 888www.cse.como.bz
GrEEN hoUSEJalan Monkey ForestP +62 361 978 189
GianyarUbud
Denpasar
JimbaranUluwatu
Lamak
An artful dining experience in the heart of Ubud
Raspberry Chocolate Mousse
LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com
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74 lets eat! www.letseatmag.com
AroMA MEAT procESSINGJalan By Pass Ngurah Rai No. 555XPesanggrahan, DenpasarP +62 361 729 494
ArTS rEpLIcA foodKompleks Ruko Tuban Plaza No. 2Jalan By Pass Ngurah Rai, TubanP +62 361 759 501
BALIEpIcUrELUXUrY cATErINGJalan Raya Kerobokan No. 253, KerobokanP +62 361 737 121
BALI dELIJalan Kunti 117XP +62 361 738 686
BALI fINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376
BALI MooN LIQUErSwww.balimoonliquers.netP +62 361 461 945
coLd SToNE crEAMErYBali Discovery Mall GF #2Jalan Kartika Plaza, KutaP +62 361 769 784
dIjoNKuta Poleng Mall Bl. A1-A2Jalan Setiabudhi, KutaP +62 361 759 636
drUM WhISKYJalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, TabananP +62 81 3370 65688
GoUrMANd dELI @ ST. rEGIS BALI rESorTKawasan PariwisataNusa DuaP +62 361 847 8111
GoUrMET GArAGEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650
hArd rocK BEAch cLUB (hrBc) dELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
hATTEN WINEThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai. KutaP. +62 361 767 422HattenWines.com
ASToN pooL BAr@ ASToN KUTA hoTEL& rESIdENcEJalan Wana Segara, KutaP +62 857 754 999
BoShE VVIp LoUNGEJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600
cENTErSTAGE, hArd rocK cAfE@hArd rocK hoTELJalan Pantai KutaP +62 361 761 869
cocooN BEAch cLUBJl. Double Six SeminyakP +62 361 731 266
dEEjAY cLUBJalan Kartika Plaza 8XP +62 361 758 880
EIKoNJalan Legian 178, KutaP +62 361 750 701
GrAcIE KELLYS @ BALI dYNASTY rESorTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403
hUU BAr & GrILLJl. Hotel The OberoiP +62 361 736 443
jAzz cAfE UBUdJalan Tebesaya, UbudP +62 361 976 594
KING coLE BAr @ ST rEGIS BALI rESorTKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111
KU dE TAJalan Laksmana 9 SeminyakP +62 361 736 969
M BAr GoJalan Legian, KutaP +62 361 756 280
ThE BEAch cLUB@ KArMA KANdArAJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222
ocEANS 27@ dIScoVErYShoppING MALLJalan Kartika Plaza P +62 361 765 027www.oceans27.net
rocK BAr @ AYANA rESorT & SpAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222
BALI LUNA @ ASToN BALI BEAch rESorT & SpAJalan Pratama 68 X P +62 361 773 577www.AstonBali.com
BUMBU BALIJalan Pratama P +62 361 774 502
EIGhT dEGrEES SoUTh , rIN, SpIcE @ coNrAdJalan Pratama 168 P +62 361 778 788www.conradhotels.com
MEAdS BEAch BAr ANd GrILLJalan PratamaP +62 361 776 604
NoVoTEL BALIJalan PratamaP +62 361 772 239
pAoN BEAch cLUBJalan Pratama No 70P +62 361 776 555
SAKALAJalan Pratama 88 P +62 361 774 499
ThE WhAcKo BEAch cLUBJl. Pratama No. 99XP +62 361 771 384
ArWANA @ ThE LAGUNAKawasan PariwisataP +62 361 771 327
BEBEK BENGILBlock A - The Bay BaliP +62361 8948111www.bebekbengil.com
BENIhANA & GYUKAKUBlock B - The Bay BaliP +62361 8948178
BoNEKA, dULANG @ ThE ST. rEGIS BALI rESorT P +62 361 847 8111 www.stregis.com
dEopErA BEAch cLUBBlock B - The Bay BaliP +62361 8948168www.deoperabali.com
hoNEY ANd BrEAdpEpITo EXprESSJl. By Pass Ph +62 361 776 316
hoNG XINGBlock A - The Bay BaliP +62361 8948128www.hongxingbali.com
LAGooNA, ocTopUS@ AYodYA rESorT BALI
TanjungBenoa
Jalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102www. ayodyaresort.com
MULIA rESorT & VILLAJl. Raya Nusa Dua SelatanP +62 361 301 7777
pASAr SENGGoL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
pIASAN & TETArING rESTAUrANTKayumanis Nusa Dua Private Villas & SpaBTDC Area P +62 361 770 777www.kayumanis.com
pIrATES BAY BALIBlock D - The Bay BaliP +62 361 894 8138www.thepiratesbaybali.com
prEGo, VErANdA rESTAUrANT @ ThE WESTIN rESorTSP +62 361 771 906www.westin.com/bali
rAjAS @ NUSA dUA BEAch hoTEL & SpAP +62 361 771 210www.nusaduahotel.com
SALSA VErdE @ GrANd hYATT BALIP +62 361 772 038www.bali.grand.hyatt.com
ThE BAY BALILot C-0, BTDC areaP +62 361 894 8200www.thebaybali.com
ThE ShorE @ NIKKo BALI rESorT ANd SpAJalan Raya Nusa Dua SelatanP +62 361 773 377
chINooKJl. R.E. Martadinata no. 191 P +62 22727 1468
poNdoK IKAN BAKAr BANG ThEMMYJl. Terusan Jakarta no. 280 & Jalan Ciliwung (hawkers area) +6281 322 224 284
roAd cAfE dE fAMEJl. Cilaki (hawkers area) & Jl. Asia-Afrika (in front of Gedung Merdeka)
IcELANd VodKA PT Dewata Kencana DistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299
KAYUApIJalan Kuwum 1X, KerobokanP +62 361 787 7476
KoU cUISINEJalan Monkey Forest,UbudP +62 361 972 319
MINI MArTJalan Bypass Ngurah Rai, JimbaranP +62 361 777 361
pANTrY MAGIcRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647
pApAYAJalan Mertanadi, KutaP +62 361 759 222
pEpIToJalan Kediri 36A. KutaP +62 361 759 112
pod chocoLATE fAcTorY & cAfEBali Elephant Camp, PetangP +62 361 239 440
pT INdoWINESJl. Sunset Road No. 166P +62 361 847 7232
SABABAYJalan Raya Puputan No. 64AP +62 361 261 104www.sababayselections.com
ScENIAJalan Suwung Batan Kendal 52 Block VP +62 361 275 2007www.scenia.co.id
TWo ISLANdS WINESThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai, KutaP. +62 361 767 422
WAKALANd crUISEwww.wakahotelsandresort.comP. +62 361 484 085
UNILEVEr food SoLUTIoNSJakartawww.unileverfoodsolutions.co.id
roUNd BArJalan Penestanan KlodSayan, UbudP +62 361 976 738
SEcTor BAr & rESTAUrANTS@ BALI BEAch GoLf coUrSE Jalan Hangtuah 58 SanurP +62 361 287 733
SKY GArdENJalan Legian 61, KutaP +62 361 755 423
SoS @ ThE ANANTArAJalan AbimanyuSeminyakP +62 361 737 773
TEQUILA BArGrand Istana Rama HotelJalan Pantai KutaP +62 361 752 208
ThE LoBBY @ NUSA dUA BEAch hoTEL & SpAKawasan Pariwisata Nusa Dua Lot 4P +62 361 771 210
ThE ocEAN BAr @ ThE LEGIANJalan Kayu Aya, OberoiP +62 361 730 622
VI AI pIJalan Legian 88KutaP +62 361 750 425
Woo BAr @ W rETrEAT & SpA BALIJalan PetitengetP +62 361 473 8106
zjS BAr & LoUNGE @ ThE MULIAJl. Raya Nusa Dua SelatanP +62 361 302 7777www.themulia.com
Nusa Dua
Bandung
Miscellaneous Club & Bars
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Ngurah rai International Airport International Arrival I Qatar Airways Lounge
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jakarta I Acacia Hotel Akmani Alila Aryaduta Suite Hotel Semanggi Aston Cengk