vol - 18 letseat issue

VOLUME 18 - JANUARY 2011

Healthy FoodDesa Seni Arts Village

OCEAN TERRACECelebrating Seafood

SpotlightNaughty Nuri’s Warung Batubelig

AD

??

12. NEW ENTRIES

16. LOCAL CUISINE

Warung Babi Guling Sanur; A Balinese Favorite

20. MARkET pLACE

kOU CUISINE; Naturally Sweet

24. FOOD STORY

Nachos

32cover storyOcean Terrace, The Laguna, A luxury Collection Resort &Spa, Nusa DuaCelebrating Seafood

38. NEW RESTAURANT

kemayangan; Seafood Surprise

42. GREAT DEAL

Warung Makan Campur Campur Ibu Widya; Nusantara Home Cooking

contents

28 spotlight

Naughty Nuri’s Warung BatubeligNaughty but Nice

6 www.letseatmag.com

Cover: Seafood Platterphoto by Heri ObrinkLocation: Ocean Terrace

50. THE SpECIALIST

Chef Greg C Lawrence; For the Love of Food!

Chef I Nyoman Suastika; Oriental and Western philosphy

54. LET’S COOk

Rujak Gula

56. THIRST QUENCHERS

Coffee & ..... Lounging!

60Dessert

UltimoAn Italian Affair

64. WINE kNOWLEDGE

The Three Musicians

66. HOW TO SAY...

67. DIRECTORY

76. pICk Up pOINT

46 healthy fooD

Desa Seni Arts VillageNatural Wellbeing

7www.letseatmag.com

Hello and welcome to the January edition of Let’s Eat! Magazine. I hope you all enjoyed the

Christmas break and indulged in the finest food on the island.

The festive season may be behind us, but Bali’s fabulous array of restaurants, warungs, hotels

and resorts, means eating is always cause for celebration, and our team enjoyed yet another

month of tracking down the island’s best dining options.

Seafood lovers will like our cover story this month as we introduce the exquisite selection of

seafood on offer at Ocean Terrace, the signature restaurant at The Laguna A Luxury Collection

Resort & Spa, Nusa Dua. We also sample the spicy crab at Kemayangan in Kuta and head to

Sanur to eat Bali’s most famous dish Babi Guling (Roast suckling pig). At Naughty Nuri’s Warung

in Batubelig we find tasty Barbecue Ribs, potent Martinis and cheeky décor. It’s then on to Desa

Seni Arts Village for an innovative lunch featuring organic fruit and vegetables picked fresh from

their flourishing gardens.

Happy New Year and as always Bon appetit

Hendra OktavianoEditor In-Chief

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 purposes.

editor’s note


Ocean Terrace

let's eat! ad ??

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 2010 Let’s Eat! ISSN 2085-5907

Is a travel writer and self confessed

food-lover, who 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.’ She 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; discovering

new restaurants; writing; and enjoying the

beach. \AB

Is a freelance creative worker with a long

standing history in the entertainment

industry, including stints in television, radio

and publishing. She also formed an all girls

punk band in the 90’s, owned a music

agency and directed an animal foundation.

Still, her biggest passion is writing. She

started as a Writer and Producer at Hard

Rock Radio Jakarta. Other roles include;

Chief Editor of The Beat Magazine Jakarta;

Indo editor of The Beat Magazine Bali and

regular contributions to IP Entertainment.

When asked to join Lets Eat team her

comment; “I should be careful not to get

fat!” \MK

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

Meita

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 BoneMeita Kasim Ari MustikawatiInggita KasimKarena van MaanenKenyo CaktiHeri ObrinkTaufiq TQRendy RustamLidya JuliantyWayan BudiyasaYunata OctavianoTommy S HeriadiAgung 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

Dirtribution & Circulation

Food and Beverage Advisor

•••••••••••••••••••••


new entries


Conquering The Challenge

Banyan Tree Ungasan, Bali proudly achieved the

runner-up position in the MLA Black Box Culinary

Challenge 2010, held at Nikko Bali Resort and

Spa. Competing teams were given a black box

containing various items and then had 24 hours to

present a 3 course meal. Chef de Cuisine Mandif

Membrano Warokka, Chef de Partie Antonious

Agung Suryandita, Commis Deni Sugiarto and Demi

Chef de Partie I Putu Agus Subawayasa impressed

the judges with their talent and team work. Banyan Tree Ungasan, Jalan Melasti Banjar Kelod, Ungasan, Phone +62 361 300 7000 \AM

Bulgari, Sweeps Away the Award!

The Bulgari Hotel and Resort Bali

team took away gold at The Meat and

Livestock Australia (MLA) Black Box

Culinary Challenge 2010 during the gala

dinner held at the Nikko Bali Resort & Spa

in November. In addition to winning the

first prize, Bulgari also swept away two

additional awards during the prestigious

world class competition, supported by

Bali Culinary Professionals (BCP). Bulgari Hotels & Resorts Bali, Jalan Goa Lempeh, Uluwatu, Phone +62 361 848 1000 \AM

Shine with the AwardThe Westin Resort Nusa Dua, Bali has once again

been recognised for its high-end services and

facilities by winning two categories at the recent

Indonesia Travel and Tourism Award 2010-2011 in

Jakarta. Westin Bali was officially presented with

awards for Leading Family Resort and Best MICE

Venue in Indonesia. The Westin Resort Nusa Dua,

Bali, Kawasan Pariwisata, Nusa Dua, Phone +62

361 771 906 \AM

Tri Hita Karana

2009 gold medal winner, Mercure Resort Sanur recently

welcomed the assessment committee for the annual Tri

Hita Karana awards. The awards aim to actively promote

the Balinese principles of Tri Hita Karana, which includes

harmonious relations between humans and God, the

environment and fellow humans. The management of

Mercure Resort Sanur hosted the committee with a Balinese

style welcome cocktail. Mercure Resort Sanur, Jalan

Mertasari, Sanur, Phone +62 361 288 833 \AM

13www.letseatmag.com

8th Culinary Challenge AwardDiscovery Kartika Plaza Hotel is proud to announce that it

received the prestigious ‘8th Culinary Challenge Award’

during the Nusa Dua Fiesta. F&B Artist, Made Sumanita

brought his unique skill and special design ability to the

contest and successfully achieved Silver Medals for two

categories. Discovery Kartika Plaza Hotel Hotel &

Villas, Jalan Kartika Plaza, Kuta, Phone +62 361

751 067 \AM

new entries


Halal Food at Aston Denpasar

Aston Denpasar Hotel & Convention

Center recently obtained a “Halal”

Certificate from Majelis Ulama

Indonesia for their food and beverage

products. They are the first four

star hotel in Denpasar to receive this

certification. Aston Denpasar Hotel & Convention Center, Jalan Gatot Subroto Barat 283, Denpasar, Phone +62 361 411 999 \AM

The Leading Airport Hotel in Bali!

The Patra Bali Resort & Villas has

been named Indonesia’s Leading

Airport Hotel by the Ministry of

Culture & Tourism, and Indonesia

Travel & Tourism Award (ITTA)

Foundation. The award was

announced at the Indonesia Travel

& Tourism Award Gala Dinner in

Jakarta. The Patra Bali Resort & Villas, Jalan Ir. H. Juanda, Kuta, Phone +62 361 751 161 \AM

Follow the Jaks!

Following it’s first and second outlet on Kuta

Sidewalk and Sanur, Flapjaks recently launched a

third outlet at Kuta Beach, the most iconic place

to visit in Bali. Flapjaks Kuta Beach offers their

most acclaimed pancakes, waffles, smoothies and

various flavours of gelato to enjoy while watching

the golden sunset falling over Kuta Beach! Flapjaks Kuta Beach, Jalan Pantai Kuta, Phone +62 765 673 \AM

Aston SOS!

To ensure guest safety and comfort, Aston at Grand Kuta Hotel and Residence

conducted a two day First Aid Training course, including CPR for all their staff.

Aston at Grand Kuta Hotel and Residence, Jalan Dewi Sri, Legian, Phone +62 361 300 0888 \AM

WIne and iPad?

Kayuputi Restaurant has been recognised, for the second year running, with the

prestigious Award of Excellence, by the world known Wine Spectator Magazine. In

winning this award and to continue to offer inspiring experiences to guests, Kayuputi is

proudly introducing its extensive range of wines on an iPad, all put together by Sommelier

Harald Wiesmann – the man who knows the perfect wine for your palate! The St. Regis Bali Resort, Kawasan Pariwisata Nusa Dua, Phone +62 361 847 8111 \AM

local cuisine

16 www.letseatmag.com16

I ndonesia is a Muslim country, so pork isn’t

enjoyed on other islands, as it is here in

Bali where the population is mostly Hindu.

The Balinese often keep pigs behind the

house, feeding them on food scraps for that

important time when they will be killed and

eaten, usually when still young, as suckling

pig is particularly tender. It will then be spit-

roasted to perfection.

You can see Babi Guling restaurants all over

the island and each area has its favorite -

Ubud has Babi Guling Ibu Oka; Denpasar

has Babi Guling Chandra; and Nusa Dua has

Babi Guling Dobil. But today we are visiting

Warung Babi Guling Sanur!

Propelled by Ibu Cok La and continued by

her oldest daughter Ibu Ni Wayan Peni;

A Balinese Favorite

Warung Babi Guling Sanur has enjoyed a

reputation as the best in Sanur since it first

opened in 1985. Today the place is packed

with a swarm of local Balinese, guests

from Jakarta, Asians tourists, and Dutch

expatriates, so we are lucky to get a table!

Ibu Cok La herself is there, looking busy

behind the counter, and we can’t wait to

taste the best Babi Guling in Sanur!

Finally it arrives – the festive Nasi Babi Guling. The plate is filled with pork goodies

– fillets of tender sucking pig, fried pork, pork

satay, fried pork organs, pork sausage, fried

ground nuts, and pork skin crackers. There is

also pork and young jackfruit soup, urapan,

vegetables in coconut shred, steamed white

rice and sambal matah. It disappears pretty

quickly, and Inggita our graphic designer

Babi guling or suckling pig, is Bali’s most famous dish. Ask a Balinese person what their favorite food is and there is a good chance they’ll say “Bali Guling.”

Warung Babi Guling Sanur

Ni Wayan Peni & Ibu Cok La

www.letseatmag.com 17

AD ??

www.letseatmag.com18

says that the pork sausage is the best she

ever had. I personally enjoy the sweet and

spicy Pork Satay so much that I have to

order a full portion. The recipe for this red

satay was created by first daughter Ni

Wayan Peni. “I experimented a lot before

coming up with the perfect taste,” she says

while joining us at the table. “Today I just got

an order for 200 pieces from Jakarta,” she

adds proudly.

If pork is not your thing, try the Ayam Betutu,

Chicken with Balinese Spice Mixture. Smoky,

strongly spiced, tender chicken served with

urapan, vegetables in coconut shred, telur pindang, steamed egg, and fried ground

nuts, and sambal matah. We accompany our

meal with homemade pig skin crackers and

a fresh icy orange juice.

For the taste of authentic Babi Guling,

make sure you stop by this simple yet lively

warung. Mind you, make sure to come early

on New Year’s Eve – it gets so full that they

have to open their house in the back to

accommodate all the hungry people. \MK

WARUNG BABI GULING SANURJalan By Pass Ngurah Rai 256, Sanur Phone +62 361 287 308Opening Hours 11am – 09pm Seating 44Sanur Map B - 3

Pork SatayNasi Babi Guling

Ayam Betutu Orange JuiceHomemade Pig Skin Crackers


market place

Kou means aroma in Japanese and this sweet little

shop tucked into Monkey Forest Road in Ubud

presents a range of exquisite homemade jams and

sea salt utilizing the natural bounty of Bali.

KOU Jams are made using the freshest of hand selected

island fruits which are then slow cooked to preserve the

natural sweetness. Pectin and citrus acid are the only

additives. The bright and modern shop features attractive

pale timber shelves hosting neat stacks of dainty jars

topped with linen, and jars of Kusamba sea salt. There

are cute knitted pouches for the jams, paper gift bags

and an assortment of boxed sets and baskets.

We head straight to the tasting table and slowly work

through the whole range. The chunky

Pineapple and Guava is a good combination,

with the guava taking the edge off the sweet

pineapple. The Passionfruit and Tangerine

is tangy and syrupy; Apple Cinnamon is

like apple pie in a jar, while the bestselling

Mango provides a pure taste of the tropics.

Grape & Buni has the most unusual flavor;

buni is a small fruit native to Bali, similar to

cranberry it has a slightly sour taste and is

often used in jam. It is good, but I have to

say the Milk Caramel is my favorite with the

taste and texture of thick gooey melted

toffee. I am tempted to buy some, but don’t

know if I could be trusted not to eat the

whole jar in one seating.


The sea salt range comes from Kusamba, a

village in the east of Bali that is well known

for making sea salt with traditional methods

that preserve the natural goodness of

seawater minerals. The flavor is delicate

and smooth, more mellow and less salty

than regular table salt. The Herb Sea Salt is mixed with rosemary and basil and this

alone would make an excellent seasoning

for many dishes.

A rail in the corner is hung with long classic

aprons made from natural linen, and some

cute children’s aprons. Jenggala ceramic

table ware and Ate woven table mats and

trays can also be purchased. A small sample

from the KOU soap range is also on display;

homemade soap individually made using a

traditional process where it is aged for two

months. The essential oils and plants used in

this range are all grown in Bali. Minty Green,

Sweet Orange and Vanilla Heaven are just

some of the choices, look our for the Candy

Box set with small cubes of soap wrapped in

a candy like twist. A second KOU shop with

the full range of KOU soaps is located on Jl

Dewi Sita, Ubud.

During our visit to KOU CUISINE a number

of people wonder in, one couple carrying a

Lonely Planet Guide, which recommends the

shop. No one leaves empty handed! \AB

KOU CUISINEJalan Monkey Forest Road, UbudPh +62 361 972 319Open 9am - 8pmUbud Map B - 3

www.letseatmag.com

food story

24

http://farm4.static.flickr.com

/3284/2869646134_d9cd

77cf21_o_d.jpg

; http://farm3.static.flickr.com

/2513/3719459275_ee7c5c9b74_b_d.jpg

; http://4.bp.blogspot.com

/_i7O4A

k7H8Q

8/TN

cdn06o8fI/A

AA

AA

AA

AB

EY/s58i9nB

6zPc/s1600/

Native+Food

s+-+Native+N

achos.JPG

Go to almost any holiday destinations around the

world and you will find Nachos. What started

out in 1943, as an hors d’oeuvre in a restaurant

in the small town of Piedras Negras, Coahuila, Mexico,

close to the border of Texas, is now a worldwide

sensation. As legend has it, A maitre d’ called Nacho

(short for Iqnacio) was creating various snacks and hors

d’oeuvres for his guests one day, and decided to deep-

fry corn tortilla wedges which he then covered in melted

cheddar cheese and pickled jalapeño peppers.

As time went on, the tasty treat became known as Nachos

in honor of its creator. Nachos eventually caught on in all

of the Mexican restaurants in Texas becoming a classic

Tex Mex item, but up until 1976 Nachos were prepared

the original way chef Nacho had made them which was

costly and time consuming. Recently, the advent of

packaged tortilla chips and ready made cheese sauce,

together with more specialized serving equipment have

made Nachos a very popular and inexpensive fast-


food snack item. A modified version of the dish, with

permanently soft cheese and pre-made tortilla chips

was marketed by a man named Frank Liberto beginning

in 1977, during sporting events at Arlington Stadium,

Texas. This version of nachos became known as “Ball

Park Nachos.” During a Monday Night Football game,

sportscaster Howard Cosell enjoyed the name “nachos”,

and made a point of mentioning the dish in his broadcasts

over the following weeks, further popularizing the snack

and introducing it to a whole new audience.

The recipe for the original nachos is very simple. Cut a

stack of corn tortillas into 4 wedges, fry them in about an

inch of vegetable oil till crisp, place on a baking sheet and top

liberally with cheddar cheese, and jalapeno pepper slices.

Nachos with an abundance of toppings are sometimes

called “loaded nachos” or “super nachos”, usually served

as an appetizer at bars or restaurants in the United States

and generally tend to be as sizable as a meal. The dish

is normally prepared in this manner: The tortilla chips are

arranged on a platter, meat and refried bean toppings

are then added, and the entire platter is smothered with

shredded cheese. The platter is then put into an oven or

microwave to allow the cheese to melt. Toppings include

ground beef, chicken, chili con carne, onions, salsa,

guacamole, sour cream, lettuce, tomatoes, pickles.

In Bali Nachos are just as popular as anywhere else and

can be found in many restaurants and bars. If reading this

article has given you a craving for this all time Mexican

classic, then Let’s Eat! is happy to share its favorite nacho

places.... Mojo’s Flying Burritos, Mama’s, Naughty Nuri’s

Warung, Jazz Bar and Grille and Hard Rock Café. Buen

Provecho! \MK

http://laurenstable.files.word

press.com/2010/05/im

g_56601.jpg;

http://images.lifesambrosia.com/food/large/jalapeno-salsa.jpg

http://farm5.static.flickr.com/4071/4706538182_fcaa8277d2_o_d.png

http://4.bp.blogspot.com/_aaJEXTY1dRs/S8fm-W0db1I/AAAAAAAABHQ/0WXeBMDpHPQ/s1600/nachos31.jpg


spotlight

Barbecue Pork Ribs

Nachos

For the past fifteen years Naughty

Nuri’s Warung Ubud has been luring

people with it’s legendary barbecue

pork ribs and wicked martinis. Finally Nuri’s

has made it to the beach, with the opening

of a second restaurant on Jalan Batubelig.

It’s easy to find just look for the sidewalk

barbecue and a lively crowd.

Eva is our vibrant hostess and tells us that

she and husband Bruno would regularly

make the drive up to Naughty Nuri’s in Ubud

and became good friends with the owners

Nuri and Brian. Eventually they asked if they

could open a branch down in Seminyak,

and the rest, as they say is history. While

much of the same menu is in place, Bruno,

a French chef has added some ‘Batubelig

twists.” However die-hard Nuri’s fans will be

pleased to know that the famous barbecue

pork ribs are just the same. As Eva says,

“We wouldn’t dare change such an infamous

recipe.” The Martinis too are faithful to Nuri’s

originals and every bit as lethal.

The laid back atmosphere, breezy terrace

and big chunky wooden tables are

reminiscent of Ubud, but the Batubelig

branch definitely has its own personality.

Eva, an interior designer has obviously had a

lot of fun creating a comfortable space that

is rich with quirky details and imbued with

irreverent naughtiness. Ornamental pigs turn

up on the tables, the bar and the walls, while

a flying pig dangles over the entrance. The

lamps she created out of aluminum buckets

and glass beads were torched – to give

them a barbecued look. Fulfilling a secret

fantasy to be a graffiti artist she then spray

painted her kids names across the base of

the bar. The graffiti theme continues in the

bathroom which has a blackboard for people



to scribble the kind of naughty things that you

often find on the back of toilet doors. Another

blackboard next to the bar lists famous Martini

drinkers; James Bond, Ernest Hemmingway, Billy

Wilder, below which is NNW’s Hall of Infamy – if

you drink four Martinis and are still able to hold a

piece of chalk, you can add your own name.

Behind the bar is a sign ‘Drink Responsibly,

We Want You Back (hic).’ Rather apt in view

of the self proclaimed “Brutal Martinis,” a

glass of straight up, shaken not stirred pure

naughtiness with five shots of Absolut, or gin

served with an olive or a twist. Margaritas are

also popular, but I am quickly seduced by the

Naked Shrek a refreshing, dark green grassy

looking drink dense with fresh mint, Bacardi, gin

and lots of lemon. A generous plate of Nachos

accompanies our cocktails, crispy fried tortilla

chips and homemade refried beans, laden with

tangy salsa, cheese and big juicy jalapenos.

As our Ribs sizzle on the barbecue, we try

the French influenced Bebek Goreng. This

innovative and tasty dish features Duck confit

prepared and baked French style, then fried Bali

style, the result is crispy salty skin and flavorful

succulent flesh. The Ribs are huge, tender

and meaty, basted in Naughty Nuri’s much

loved, highly sought after and slightly sweet

secret sauce (staff have to sign a confidentiality

agreement.) Other grilled delights include The

200 day grain fed Black Angus Steak, Tuna Steak and Gourmet Sausages. Indonesian

dishes and burgers are also offered, and the

homemade sambal makes a spicy and delicious

addition to everything. We finish with a seriously

good Cheesecake that is light, fluffy and gelatin

free, drizzled with crunchy passion fruit pulp.

Cheeky tee shirts and other items are for sale

and gift certificates are available.

I read on the menu that this is a “Funky street

side haven especially for the naughty but nice

people in Bali.” You don’t need to be naughty to

enjoy Nuri’s but come hungry and don’t forget

to bring your sense of humor. \AB

NAUGHTY NURISJalan Batubelig 41, KerobokanPh +62 361 847 6722Open 11am – 10pm. Seat 80+Seminyak Map A - 1

Naked Shrek

Bebek Goreng

Cheesecake


cover story

OCEAN TERRACECelebrating Seafood


Candle light, beachside tables, the murmur of waves lapping

on the shore, a pianist playing classical music on a grand

piano….. Settings don’t get much more romantic than this.

Throw in a menu inspired by Bali’s freshest seafood catch, and you

have Ocean Terrace, the signature restaurant of The Laguna A

Luxury Collection Resort & Spa, Nusa Dua.

The water theme is all pervasive at The Laguna, with absolute beach

frontage, and seven swimming pools sprawling over 5000 square

meters. Seafood fits the theme well, although the menu also includes

Indonesian and Continental influenced meat, poultry and vegetarian

dishes. But it’s the ocean catch that has reeled us in and we are

soon indulging in all sorts of delicacies, starting with the a la carte

menu and finishing with the seafood barbecue buffet.

Beef Tenderloin


But first, a sunset cocktail. I have to say that ‘The Cocktail Collection

by the Luxury Collection’ is truly a sight (not to mention taste)

to behold. Where to begin? A Snakefruit Amarezza, Grapefruit Sangria, Tamarillo Seductive….. or maybe The Anastasia with it’s

blend of vodka, pomegranate puree, rosemary infused agave and

champagne? My eventual choice of The Last Cocktail proves to be

excellent. A thoughtfully contrived gin based elixir blended with pear

and prosecco and infused with rosemary and cloves. It is aromatic,

wonderfully herby and refreshingly unique.

Moving on to starters, there are dainty little Tuna Oyster Rolls, fresh

thinly sliced tuna encasing an oyster and topped with a tangy ceviche

bursting with coriander, lemon and chili. The Sushi Set is served with

classic Japanese minimalism, but there is nothing minimalist in the

taste. The Sashimi on ice, and the chilled, caviar-topped sushi rolls

filled with pickled daikon are simply lovely. An impressive stack of

Clams follows, lightly sautéed with ribbons of bell peppers, butter,

cream and white wine. The Seafood Platter would satiate the most

ardent of seafood lovers, with the exquisite freshness and flavor of

whole lobster, Padi Padi (a type of snapper,) succulent king prawns,

clams and tender squid. In a brief divergence from seafood, there

is also a Beef Tenderloin served with a beef Jus, and shitake

mushroom ravioli doused in truffle foam.

Sushi Set Pistachio Gateau

The Last Cocktail

Clamps


Tuna Oyster Roll

www.letseatmag.com36

Then it’s more seafood as we wander over

to the barbecue, which is available nightly

and includes sea bass, prawns, clams and

squid. There is also a wide choice of rice,

including the nutty and nutritious beras merah (red rice,) and a boat shaped buffet

with a striking display of prawn cocktails,

salads and mussels on ice. At Rp. 299,000++

it makes exceptionally good value.

The ‘Wines of the World’ list has a good

selection, and also provides a ‘Tasting’

set of three different red or white wines.

We finish our meal with a lovely dessert

of Pistachio Gateau, a very fine patisserie

cream encased in a thin and light sponge,

with sides of mango, and strawberries

stewed with star anise, brandy snap wafers

and mango ice cream. A Trio of wandering

minstrels serenades us through dessert.

Ocean Terrace is lucky to have two highly

talented chefs at the helm, award winning

Executive chef, I Made Putra (President

of Bali Culinary Professionals;) and Danish

born Executive sous chef Nikolaj Retpen, the

newest addition to the Laguna team. So the

quality of the food and the innovative menu

comes as no surprise. \AB

OCEAN TERRACEThe Laguna, A Luxury Collection Resort & SpaKawasan Pariwisata, Nusa DuaPh +62 361 771 327Open 11am -11pm, seat 140Nusa Dua Map D - 4

Seafood Platter

JALAN RAYA PANTAI, KUTA BALI RSVP +62 361 766100THIS PROMOTION IS VALID THRU DECEMBER 2010

Rp 135.000 NETT/PERSON

en jo y yo ur sel e c t ion of

m a i n c o u r s e & d e s s e r t

s a m p l er p l at e s f or on ly

p r e s e n t s

new restaurant


Kemayangan translates loosely

as ‘great surprise’ and this new,

unassuming restaurant, specializing

in Peranakan style seafood, is just that!

Javanese owners, Bejo and Igan, are old

friends who have both traveled extensively

across Indonesia and share a love of good

food. They also shared a dream of creating

a restaurant that served up seafood with a

difference - and so Kemayangan was born.

Peranakan cuisine dates back to early

Chinese migrants who settled in Malaysia,

Singapore and Indonesia. This style of

cooking blends Chinese ingredients and

wok cooking techniques with Malaysian /

Indonesian spices. The results are aromatic,

bursting with flavor and rather spicy. Key

ingredients include coconut milk, galangal,

pandan leaves, lemongrass, kaffir lime

seafood surpriseleaves, pepper, chili and ginger. Spices are

ground into a thick paste which makes the

base for most dishes.

Bejo describes the menu as Peranakan

style, but infused with a twist. As he points

out, Cumi Celaga is a common enough

dish in Indonesia, but he wanted to make

his version different. The result is a very

crispy batter encasing tender squid, with

alternating bursts of chili, salt and pepper,

an excellent and invigorating dish. Crab is a

house specialty and is prepared in four very

different styles. The Red Crab is doused

with a generous tomato based sauce

thickened with egg, and manages to be

sweet, sour and fiery, all at the same time. I

really enjoy the Black Crab and its peppery

sauce – which has a rich creeping flavor –

at first it seems mild and slightly sweet but

Kemayangan

Black Crab

Fresh Fruit

Fresh Fruit


jelly. A simple drinks list includes Bintang,

juices, soft drinks and iced tea.

The setting is bright, modern and spacious,

this is not the place for lingering candlelit

dinners and designer cocktails, but if you

want to experience authentic Indonesian

style seafood and genuine sambals then this

is a fine option. The concept is simple, as

Bejo says, “I want people to eat a lot of crab

then go home with a smile.” \AB

KEMAYANGANJalan Merta Nadi 86, KutaPh +62 361 743 5500Open 11am-10pmSeat 50 paxKuta Map A - 4

then the pepper kicks in creating a delightful,

rich, lingering warmth. I have never tasted

anything quite like this.

Fresh fish includes Ikan Panggang, Red

Snapper baked in a banana leaf. This

whole fish served with eight sambals which

basically fall into three categories that I

would describe as hot, hotter and ‘oh my

god my mouth is on fire hot.’The Gami from

Borneo, and the soybased Kecap from Java

are particularly good, but the Dabu Dabu,

from Manado is my favorite and reminds me

of a fresh Mexican salsa, with a mix of finely

chopped tomatoes, onions and chili with

overtones of fresh lime. The refreshing slices

of green mango, cucumber, and kemangi

leaves served on the side are excellent for

cooling the palate. As is the complimentary

dessert of chilled melon balls and cubes of

Red Crab Cumi Celaga

Tahu Goreng Ikan Panggang Iced Tea

great deal


You can hardly miss this place. You have

probably seen it as you drive along Sunset

road towards Seminyak – a colorful arrow

points to the warung and a provocative sign

calls out “Stop, makan yuk!” or Stop, Let’s eat!

Campur Campur is a family owned warung that

offers authentic Indonesian home cooking at a

very good price, making it a favorite for locals

and expats alike.

Specializing in food from Bali, Java and Jakarta,

Campur Campur, Seminyak is the second branch

of this warung. The first is in Kuta, further down

Sunset road. “My mother in-law, Ibu Widya

Suganda, created most of the recipes,” says

the smiley owner, Ketut Resmawan, whose own

love of food led to the creation of this restaurant.

“That’s why we call it Campur Campur Ibu Widya

– because she used to cook everything herself.

Now she only supervises.”

The warung has a breezy outdoor terrace,

under a traditional bale roof and also an indoor

area. You can choose from the ready food buffet

on display, or order from the a la carte menu. We

head straight to the display and Ketut helps us

choose what he calls the typical Nasi Campur Jawa, a delicious combination of white steam

rice with rendang sapi (beef), tumis terong teri, eggplant sauteed with dried anchovies, lumpia sayur, vegetable spring rolls, sambal goreng kentang potato fried with chili sauce, and sambal terasi chili shrimp paste.

We also choose a Nasi Uduk ala Campur Campur. Nasi uduk is a traditional Indonesian

style of cooking rice soaked in coconut milk,

rather than water, which creates a lovely flavor.

To this was added ayam goreng kriuk, crunchy

fried chicken, tumis buncis, sautéed chick peas,

tempe manis soybean cake, tumis kacang

Nasi Campur Jawa Sop Buntut


panjang sautéed long beans, bihun, vermicelli, sate lilit ikan, fish satay and terasi.

We finish the two plates quickly and just manage

to squeeze in some items from the a la carte menu,

starting with Sop Buntut an Indonesian style oxtail

soup which is incredibly rich and delicious, served

with sambal and kecap manis, a mix of palm sugar

and soy sauce. At Campur Campur, the Gado-gado,

an Indonesian dish comprised of a vegetable salad

served with a peanut sauce dressing, is simply and

deliciously home styled with a mixture of blanched

shredded, chopped, and sliced green vegetables

such as cabbage, kang-kung, bean sprouts, young

boiled jack fruit, string beans, fried tofu and tempe,

boiled potatoes, egg and lontong, rice cakes.

Another must try is Bebek Goreng Cabe Hijau,

a tasty and tender fried duck thigh served with

steamed rice and savory green chili.

From the drink list we enjoy the Es Jeruk, sweet

orange juice and for desert we try the Rujak Campur Campur, the sweet and spicy fruit salad

which is a favorite of many customers. We finish

with Es Buah Campur, mixed fruit soaked in shaved

ice, syrup, condensed milk and sugar.

All food in Campur Campur is served without MSG,

which sets it apart from many other warungs. Give it

a try – I am sure you’ll like it! \MK

WARUNG MAKAN CAMPUR CAMPUR IBU WIDYAJalan Sunset Seminyak No.18 X Ph +62 361 847 5939Open 10am – 10pm / Seating 50 Seminyak Map C - 4

Nasi Uduk ala Campur Campur

Rujak Campur Campur

Gado Gado

Es Buah Campur

Bebek Goreng Cabe Hijau

healthy food


Desa Seni translates as art village and this

extraordinarily pretty boutique wellness resort

in Canggu has been set up in the style of

an Indonesian village. Antique wooden joglo houses

create atmospheric accommodation, and a range of

dining options. Co founder Tom describes a vision that

incorporated “Farming, yoga, unlimited potential for

creativity and integration with the local community.” And

slowly but surely, in a true labor of love, he and business

partner Howard created Desa Seni.

The resort is small, intimate and friendly and visitors are

welcome to drop by for an inspiring yoga class in the

soaring open air pavilion, be pampered at the Merapu

spa, and enjoy creatively healthy food in one of three

joglos, Rumah Uma (communal house) Rumah Makan

(eating house), Rumah Bendi (Artist Wayan Bendi,) or in

the privacy of a pool side bale.

We follow a winding, flower filled pathway that leads

us through the resort and into Rumah Uma, a quaint

teak house from East Java. Bamboo floors, antique

furnishings and views over the flourishing gardens add

to its charm. The organic vegetable gardens were one

of the first projects and local farmers were brought in

to oversee the planting, tending and harvesting. These

now produce 80% of the fruit and vegetables served up

in an array of healthy, unique and tasty dishes. Tom, a

seasoned and imaginative chef describes the menu as

“Having its own identity,” which is imbued with an “artistic

and creative flair that melds western, Mediterranean,

Asian and Indonesian cuisine.”

Elixirs include the Anti Anxiety Blood Cleanser, a dense

green blend of fruit, spinach, celery and coconut, and

pure extractions such as Carrot and Beetroot filled with

naturally sweet goodness. The Rehydrator, a refreshing

blend of watermelon and mint does its job admirably.

Thankfully the ‘health’ tag doesn’t preclude alcohol, so

a selection of wines and champagnes can be enjoyed

with a meal.

The wholesome Raw Garden Salad comes just the

way I like a salad, with clearly delineated colourful

piles of grated carrots, beets, broccoli and cauliflower

florets, cabbage, walnuts and juicy raisins, with a lemon

vinaigrette on the side. The vegetables have been

picked young and have that unmistakable, fresh from the

garden crunchiness. The Desa Seni Pizza is deservedly

popular and features a thin slightly chewy base stacked

with feta and more of those wonderful vegetables – this

time marinated in olive oil, shallots, garden herbs and sea

salt, and roasted to sweet perfection. This has to be


Raw Garden Salad

Carrot and Beetroot

Desa Seni Pizza


the most nutritious pizza on the island, and health factors

aside – it’s totally delicious. We also have a Pasta Primavera

with penne pasta and sautéed vegetables doused in white

wine, olive oil and a touch of capers. Organic free range

chicken, sourced from the north of Bali turns up in the Ayam Kelapa Sandwich, (Balinese Chicken Salad on flat bread,)

while Jimbaran fishermen provide the fish and seafood in

dishes such as Fresh Calamari with green papaya, mint and peanut dressing and Udang Maluku (grilled shrimp served

with a lentil and date salad.)

You certainly won’t find anything ordinary on the menu, but

that’s hardly a surprise because there is nothing ordinary

about Desa Seni. Drop in for a meal, a yoga class, a massage,

or stay for a few days and enjoy the innate sense of wellness

that comes from just being here. \AB

DESA SENI, A Village Resort Jalan Subak Sari #13, Pantai Berawa, Canggu Ph. +62 361 844 6392Open 6.15am – 10pm

Pasta Primavera

the specialist


I Nyoman Suastikaoriental and Western philosophy

I Nyoman Suastika’s life has always

centered around food. Born and raised

in Bali, Suastika began cooking at a very

young age, when his mother started her

own small ready-to-eat restaurant. From

the age of nine he would spend all his

free time helping his mother preparing and

chopping the ingredients for her customers.

“My mother’s natural talent and my father’s

sense of art have been the biggest

inspiration throughout my career, I would

not be involved in the kitchen if it wasn’t for

them,” he says.

Realizing that being a chef was his calling,

he took his first job as a steward at the

Bali Dynasty Resort in 1990. A year later,

he became a cook’s helper, and learned to

work with countless spices and exotic grains.

Suastika’s never ending quest for perfection

made him quickly rise through the ranks of

his job at the Bali Dynasty Resort. He took on

the Executive Chef position in 2009. He also

expanded his horizons on several trips to

Perth, Australia in order to support the yearly

“Back to Bali Dynasty Party,” and the “Perth

Holiday & Travel Expo”.

Now as executive chef, Suastika’s menu

reflects his personal culinary philosophy –

creating Oriental flavor with Western style

dishes in a colorful presentation. His specialties

include Beef and Guinness Pie, Gracie’s Steak,

Mongolian Stir Fry and Charbroiled Fillet Steak

with Tamarind Sauce. \AM

I NYOMAN SUASTIKAExecutive Chef Bali Dynasty ResortJalan Kartika Plaza, TubanPh +62 361 752 403Kuta Map B - 4

Gracie’s Steak

Mongolian Stir Fry and Charbroiled Fillet Steak with Tamarind Sauce

the specialist


G reg C. Lawrence grew up in

Singapore and inherited a

passion for cooking from his

mother and grandmother who cooked rich,

delicious tasty meals. Originally working

from memories of watching them prepare

various meals, Greg began his first stint in

the professional kitchen at the age of 14

when he took an apprenticeship at Denni's

American Restaurant. “I'm not sure if it was

legal or not to work at that age, but I just

loved to work in the kitchen,” Greg says.

For the love of food, he decided to further

his knowledge in the culinary arts by

travelling around the world, eventually

visiting 38 countries and working closely

with many talented chefs who provided

great inspiration - including Fabrice de

Barsy and Peter Ho. “I met Fabrice in 1988

at the Saxophone Bar & Restaurant and he

provided the opportunity to learn classic

French cooking at his restaurant where

I worked for 8 years.” Greg adds that his

speed and dexterity in the kitchen are

thanks to his training with Chef Peter Ho.

In 2007, Greg settled in Bali where he co-

designed and coordinated the Chinoiserie

Restaurant. Now, as Head Chef at Curry

Power, Greg applies Continental and French

cooking styles on the menu; Pork Vindaloo;

Chicken Kurma; and Fried Beef, amazing

dishes that give his diners plenty of reason

to come back. \AM

CHEF GREG C. LAWRENCEChef of Curry PowerJalan Drupadi II, 12SeminyakPh + 62 361 928 5358Seminyak Map C - 3

Chef Greg C. Lawrence for the love of food!

Fried Beef

Chicken Vindaloo


let’s cook

The tropical paradise of Bali has an abundance of exotic fresh

fruits. This month Let’s Eat! shows you how to enjoy Balinese style

Rujak Gula (fruit salad.) Rujak is actually a traditional Indonesian

salad consisting of slices of assorted fruits such as pineapple, raw

mango, bengkoang (jicama), cucumber, jambu air (water apple) and

kedondong, served with sweet, sour or spicy hot sauce. While Rujak Gula is a Balinese fruit salad served with sweet sauce. Enjoyed as a

dessert, Rujak Gula can be found all over the island, including beach

side vendors. It is fresh, delicious and easy to make at home.

Ingredients:- Selection of thinly sliced fresh fruit- 1 tbs sugar- 1 tbs liquid coconut or palm sugar, mixed with water and boiled to thicken- ½ tbs terasi (shrimp paste)- 1 bird eye chili- Salt to taste

Method: Using mortar and pestle, grind the ingredients into a paste. Add the sliced fruits and mix well. Serve with kerupuk if available. Enjoy! \AM

http://eatingasia.typepad

.com/eating

asia/2009/04/rujak-two-w

ays.html; http://w

ww

.flickr.com/photos/ikhlasulam

al/2368425257/sizes/o/in/photostream/

Lovers of good coffee and ambient surroundings in which to

enjoy it will feel right at home at Coffee & ..., located on Monkey

Forest Road, Ubud. The entrance leads into a modern style

coffee shop with simple furniture, and shelves lined with pouches

of ground coffee, coffee beans and some rather lovely carved

wooden ducks. A glass display counter is filled with fresh fruit and

a selection of sweets including tiramisu, cheesecake and a rack of

fresh waffles. Glass jars hold chocolate cookies and a basket is filled

with cellophane wrapped lemon, and chocolate madalenes.

A steep narrow stairwell leads up to a cosy lounge area scattered

with Thai cushions, perfect for relaxing with a magazine, curling up

with a laptop (wifi is free) or catching up with friends. The attractive

long timber breakfast bar is open to the elements and overlooks

plant filled window boxes and down on to Monkey Forest Road.

I spot more cute wooden ducks, big stacks of magazines, and a

convenient bell on the wall, which summons a waitress so you don’t

have to go all the way downstairs.

Coffee & ... opened in August 2010 and we meet the charming ‘girl

team’ behind it - Sunny and Mio from Korea. I ask about the origins

of the café and Sunny laughs and says “I am coffee crazy, and

needed a place to have really good coffee. ”The girls created their

drink zone


Waffels and Cream Mocha Frappuccino & Ice Cafe Mocha


Chicken Cocktail Hawaiin & Garden Salad

Hot Caramel Latte Espresso Con Panna


While we are eating a huge thunderstorm

hits Ubud, but it doesn’t matter because we

are cheerfully ensconced in this comfortable

café, and the long rainy afternoon with

Mio and Sunny is fuelled by great coffee,

great food and lots of laughter. Jokes and

laughter aside, the girls are really serious

about quality and standards and it shows in

every aspect of this lovely little café. \AB

COFFEE & ...Monkey Forest Road No 67, UbudPh +62 361 972950Open 8am – 10pm Ubud Map B - 3

own unique blend with a good strong mix

of beans from Java, Bali and Africa. I feel

compelled to ask about all the ducks, and

again Sunny laughs and tells me that the

Korean tourists love ducks (as well as good

coffee) and buy them as souvenirs.

Coffee comes in many guises, Oreo Frappe,

Cappuccino con Cacao, Espresso con Panna. It can also be ordered in a set,

accompanied by waffles, fruit salad or

various breakfast items. A waitress soon

appears with a tray laden with tantalizing

concoctions. The Ice Café Mocha is rich

and milky with just the right amount of

chocolate. The Mocha Frappuccino is a

tower of coffee, milk, chocolate syrup, ice

cream and swirls of whipped cream finished

with a waffle stick. On the warm side there

is a smooth Hot Caramel Latte with silky

hints of caramel. We also try a couple of

juices, an invigorating sweet and sour Green Mango and a fresh and fragrant Strawberry

Juice. The Korean tradition of tea drinking is

also honored admirably, with healthy blends

such as Dandelion, Pomegranate and

Buckwheat.

The menu features snacks, salads and

sandwiches including the Garden Salad, a big bowl of crispy mixed leaves, carrots,

feta and croutons with an exceptionally

good citrus infused dressing. The Spicy Tuna a la Greka and Chicken Cocktail Hawaiian sandwiches are wrapped in the

softest, freshest bread and filled with plenty

of salad. I also recommend the Camenbert honey pocket sandwich. The homemade

American style Waffles are wonderful and

served with a choice of ice cream, cream

and syrups, a perfect accompaniment to

coffee. But there is nothing quite like getting

your coffee fix with a dose of ice cream, and

the Affogato is just the thing. Strong sticky

bitter espresso drizzled over the sweetest

vanilla ice cream.

Affogato Green Mango & Strawberry Juice

dessert


I always enjoy a meal at Ultimo Restaurant.

Not only do they have good pasta, pizza,

steak and a very good Osso Bucco, there

is also an impressive list of Italian desserts

that are not easily found elsewhere in Bali.

The restaurant setting includes a stylish

bar at the front, and an impressive open air

space at the back, between the two is an air

conditioned indoor room that is perfect for

groups. We take a seat in the pretty garden,

and like children eyeing presents under a

Christmas tree, we gleefully look through the

dessert menu.

ultimoAn Italian Affair

Fondente Al Cioccalato Con Gelato


We start our Italian dessert affair with some

mocktails. First a Green Menta, mint leaves

muddled with pineapple and lemon juice,

coconut cream and sugar which creates

a strong minty taste countered with the

sourness of lemon, which is very fresh.

Mountain Love is next and it lives up to

it’s name. The mountain of yellow and red

shaved ice stacked in a martini glass is as

sweet as a mountain of candy, blended with

orange juice, lime cordial and grenadine.

Now it’s time for dessert. Budino Di Cioccolato is first – two pieces of warm

chocolate cake topped with vanilla ice cream

and strawberry sauce. The sweetness of the

chocolate and strawberry is balanced with

the pleasant warm and cold sensations in

every bite. The Torta Margherita Con Foglia Dolce is my favorite. A huge slab of pale

yellow cake that tastes just like grandma

made it, filled with layers of blueberry cream

custard, and glazed with chocolate and

blueberry sauce. Divine! A favorite with the

ladies is the classic Pannacotta ai Lamponi, a sweet Italian dessert made by simmering

together egg custard, cream, milk, butter,

sugar, and gelatin, and finished with a sour

raspberry sauce. And of course, what is an

Torta Margherita Con Foglio Dolce

Mountain Love


Italian dessert affair without Tiramisu? One

of the most popular Italian cakes, this is

made with finger biscuits dipped in coffee,

layered with a whipped mixture of egg yolks

and mascarpone and flavored with liquor

and cocoa. The taste is soft and dreamy.

There is just one more dessert that we

simply must try, the best seller in fact…….

If heaven truly exists then God would fill

it’s tables with Fondente Al Cioccolato Con Gelato. A thin crusted chocolate cake,

filled with soft, warm chocolate sauce,

and topped with passion fruit and banana

flambé – banana toasted in rum, strawberry

sauce and vanilla ice cream. There are no

words to describe this dessert, you will just

have to try for yourself. \MK

ULTIMO ITALIAN RESTAURANT Jalan Laksmana No. 104 X & 100 Oberoi, SeminyakPh +62 361 738 720 Opening Hours 05pm – 12pmSeminyak Map B - 3

Tiramisu

Budino Di Cioccolato

Green Menta Pannacotta ai Lamponi

The Three Musicians‘An Insight on Champagne Through the Eyes of a Barman and Guests’

wine knowledge


“Ah, Mr. Consul, how nice to see you again. Did you enjoy dinner?” said Josef, the head bar man in his Tyrolean accent thick with Austrian charm.

“Oh gracious Madame does look healthy,

I am so glad to see you again too,” and

with the move of a man much younger than

Josef’s 65 years, he took the right hand of

Madame Consul and gave it an Austrian

kiss, not touching her skin but only breezing

the back of her hand. It was done in such an

elegant manner and with such devotion that

someone looking on must have thought they

were witnessing a scene from the days of

the Austrian emperor era back in 1895.

“We have had a fantastic time Josef, the

dinner was just perfect. By the way do

we have the same table here?” asks the

Consul, with a beaming false set of teeth,

while pronouncing the word ‘fantastic’ with

a French accent. “But of course Mr. Consul,”

replied Josef as he took the only two

available arm chairs and drew them from the

table for them to sit down, first Madame and

then Mr Consul. They were the last chairs

in the full bar that evening and Josef had

reserved them precisely for two Champagne

glasses. Once the Consul and his wife were

seated, Josef whispered to him, “Like

always Mr. Consul, Duval Leroy Femme du

Champagne?” and the Consul replied, “By

all means Josef, ” then added to his wife,

“Only with Champagne is it a holiday, right

Globy?” Globy was the pet name he gave to

his wife because she looked nice and round

like a globe. (to be continued).

Taken from the unpublished book with the same title by Harald Wiesmann

••••••••••••••••••••••••••••

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.

Black Crab…. I want to eat black crab in kemayangan.

Jam.... I want to buy grape buni jam in kou Cuisine.

Barbecue pork Ribs... I want to try Nuri’s barbecue pork ribs.

Tiramisu…. I am enjoying tiramisu in Ultimo.

Ice Coffee Mocha... I want to order ice coffee mocha, please.

plate and spoon... I need a new plate and spoon.

Wine…. Can I ask a glass of white wine, please.

Lamb Curry…. I like lamb curry at Yut’s place.

Strawberry Juice.. I like the strawberry juice in Coffee &....

pepper... I want some black pepper on my steak .

Strawberry panacotta… I order strawberry panacotta.

Appetizer.... I can make nachos for appetizer.

Low Fat… please bring me low fat milk.

Oxtail Soup... The oxtail soup in Warung Campur Campur was tasty.

Oyster…. The oyster in Ocean Terrace is very famous.

Suckling pig…. Let’s try suckling pig at Warung Babi Guling Sanur.

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.

Kepiting Hitam…. Saya mau makan kepiting hitam di Kemayangan.

Selai.... Saya mau beli selai grape buni di Kou Cuisine.

Iga Babi Panggang... Saya mau coba iga babi panggang Nuri’s

Tiramisu.... Saya menikmati tiramisu di Ultimo

Es Kopi Moka... Saya mau pesan es kopi moka.

Piring dan sendok…. Saya perlu piring dan sendok baru.

Anggur... Boleh saya minta segelas anggur putih.

Kare Domba.... Saya suka kare domba di Yut’s Place.

Jus Stroberi.... Saya suka jus stroberi di Coffee &.....

Merica…. Saya mau sedikit merica hitam di steak saya.

Panacotta Stroberi…. Saya pesan panacotta stroberi.

Makanan pembuka.... Saya bisa bikin nachos untuk makanan pembuka

Rendah Lemak…. Tolong bawakan saya susu rendah lemak.

Sop Buntut... Sop buntut di Warung Campur Campur sangat lezat.

Tiram... Tiram di Ocean Terracce sangat terkenal.

Babi Guling... Mari kita coba babi guling di Warung Babi Guling Sanur.

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....

Gabah Restaurant


Have a copy of Let’s Eat! delivered to your home address monthly.

Name :Address :City :Country : Postcode:Phone :E-mail :

Subscription rate applies to delivery and printed material only within Bali. For subscription outside of Bali please contact Let’s Eat! Magazine team at +62 361 961 0066.

Payment Method by TransferDelivery fees (within Bali) : IDR 360,000 per annum

Method of PaymentPlease settle payment by transfer to the following account:PT Khrisna Inter Visi Media 1. Acc. No. 145009.708.3931 Bank Mandiri Kuta or2. Acc. No. 00464.04852 BNI Legian.

Please fax this form and proof of transfer to +62 361 762 241 and reconfirm your fax by calling +62 361 961 0066.

Your Culinary Guide


vol - 18 letseat issue

Documents