vol - 23 letseat issue

VOLUME 23 - JUNE 2011

Hot and HappeningFire @ W Local Cuisine

Tamarind Kitchen

SpotlightBianco

Dining and LeisureWaterbom

Drink ZonePapa’sLimoncelloBali

12. NEW ENTRIES

20. MaRkET placE advERToRIal

drum Whisky; The First Indonesian distillery

24. Food SToRY

The Sassy Sushi Story

28. SpoTlIghT

Bianco; When Italy and Indonesia collide

32cover sToryFire @ W Retreat & Spa Bali - SeminyakHot and Happening

38. dININg & lEISuRE

Waterbom; Eat play Slide

42. gREaT dEal

Warung Sibuni; Nice and Simple

46. hEalThY Food

Tamarind Restaurant, Banyan Tree ungasan ; gourmet Wellness cuisine

contents

16 LocaL cuisine

The Tangy Tamarind Kitchen

6 www.letseatmag.com

cover: Poached Rock Lobster Saladphoto by heri obrinklocation: Fire @ W hotel

50. ThE SpEcIalIST

chef Nyoman picha; When East Meets West

chef Suama; Boundless creativity

54. lET’S cook

let’s Fry! Indonesian Fried Noodl

60DrinK zone

Papa’s Limoncello BaliDrinks Are On Papa’s

64. WINE kNoWlEdgE

cheese and Wine

66. hoW To SaY...

67. Map & dIREcToRY

76. pIck up poINT

56DesserT

Cafe Degan Cup Cakes !!

7www.letseatmag.com

writers

A Member of

www.kg.co.id

Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees

assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced

without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted

for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material.

c 2011 Let’s Eat! ISSN 2085-5907

Is a travel writer and self confessed

food-lover. She has spent many years

traveling the globe, immersing herself in

foreign cultures and sampling local cuisine,

applying her motto ‘everything should be

tried at least once.’ Alison has also worked

in a number of roles within the food and

beverage industry, most recently in Fiji as

the manager of an exclusive resort famous

for its gourmet cuisine. Her heart has now

been captured by Bali where she is happily

indulging her favorite things; writing and

discovering new restaurants. \AB

Let’s Eat’s newest writer describes herself

as a part-time food lover and a full-time

food friend. She enjoyed her exposure to

many different restaurants during her year

teaching Indonesian Language and Culture

in Washington DC. Now back in Indonesia

she has discovered that her pleasure

in trying new food and restaurants has

deepened. Menur mostly works in sales

and marketing, but deep down she knows

that one day she will have her own business,

hopefully a restaurant! \MA

Formerly worked full-time on the editorial

team of a local tourism magazine, but found

the life of a freelance writer suits her best

and allows her to follow her passions in life,

writing and travelling – while worshiping

the beauty of nature at the same time. \AM

Alison

Menur

Ari

Office

Khrisna Building II, 2 FloorJalan Raya Kuta 88RKuta, Bali 80361, Indonesia

nd Ph +62 361 961 0066Fax +62 361 762 [email protected]

Mahendra Ari GunawanHendra OktavianoAlison Elizabeth BoneMenur AstutiAri MustikawatiInggita KasimKarena van MaanenKenyo CaktiHeri ObrinkLidya JuliantyRendy Rustam ([email protected])Cindy Soraya S ([email protected])Yunata OctavianoTommy S HeriadiKumaraAgung SellyI Wayan WartanaI Nyoman SupartikaI Nyoman SusilaHenry A Bloem

Senior AdvisorManaging Director

Editor-in-ChiefTA Bid Business Development

Writers

Senior Graphic Designer TA Bid Graphic Designer

Graphic DesignerPhotographer

Account DirectorAccount Executive

Web Guys

Human ResourcesDirtribution & Circulation

Food and Beverage Advisor


BALI

•••••••••••••••••••••

new entries


sWeeT vicToryThe skillful dynamic duo; Pastry Chef Ridwan Isbani of The

Laguna, a Luxury Collection Resort & Spa, Nusa Dua and Commis

II Eka Buana Karya of The St. Regis Bali Resort have brought

home two trophies, three gold medals and one silver from The

Asian Pastry Cup National Selection held in Jakarta. Both chefs

impressed the judges with their precision and flair. Their unique

creations include the rich, authentic flavours of Papua Vanilla

and Valrhona Chocolate, as well as Earl Grey tea with summer

fruit coulis, berry espuma and orange almond tuille, which they

proudly named “Sun and Moon.”Congratulations! The Laguna Resort & Spa, Kawasan Pariwisata BTDC Lot N2, Nusa Dua, P +62 361 771 327 \AM

the royal grand breakfastThe Royal Beach Seminyak proudly launched their Grand Breakfast at the

al-fresco style Husk Restaurant. The grand buffet breakfast serves the

freshest of local fruits and produce combined with classic western dishes.

So start your day with a generous and nutritious breakfast and breathtaking

beach views. The Royal Beach Seminyak P +62 361 730 730 \AM

anantara raises the barAnantara Seminyak Resort & Spa, Bali is proud to announce the

appointments of Jonah Roberman as F&B Director, and Brandon Huisman

as Executive Chef. Roberman’s International experience behind the bar

and Huisman’s culinary genius will raise the level of Anantara Seminyak

Resort & Spa ever higher, with innovative ideas designed to deliver a

maximum impact. Anantara Seminyak Resort & Spa, Jalan Abimanyu, Seminyak, P +62 361 737 773 \AM

BALI

nouveau retreat in ubudAston International is happy to announce the opening of its first five-star plus villa resort,

the Royal Kamuela at Monkey Forest, Ubud. Royal Kamuela features 12 immaculately

designed luxury pool villas and an eclectic restaurant overlooking the creek that runs

through the villas tropical gardens. Enjoy the royal hospitality at the Royal Kameula.

The Royal Kameula at Monkey Forest, www.Aston-International.com \AM

13www.letseatmag.com

bocuse d’orThe St. Regis Bali Resort’s Chef de Cuisine, Kayu Puti, Agung Gede and Commis Chef

Leo Adi with their reputed team coach Executive Chef Oscar Perez demonstrated

their culinary prowess to clinch the top position in the Bocuse d’Or Indonesia Selection

Competition. The contest gives young chefs an opportunity to demonstrate their skills

while at the same time offering them a springboard for their careers. The St. Regis

Bali team will represent Indonesia in Shanghai in 2012 St. Regis Bali, Kawasan Pariwisata BTDC Lot S6, Nusa Dua, P +62 361 847 8111 \AM

it’s all-You-can-eat!The artfully designed Gabah Restaurant & Bar, located on the Kuta sidewalk

offers an “All You Can Eat” promo every Saturday from noon until 3pm, offering

fresh, live cooking and a wide variety of food for only Rp. 99.000/person.

Bring all your friends and family, enjoy the cozy atmosphere and abundant

delectable-healthy food on the table. Gabah Restaurant & Bar, Ramayana Resort & Spa, Jalan Bakung Sari, Kuta, P +62 361 751 864 \AM

gold from salon culinaireBali’s team for Salon Culinaure 2011 swept the first place with wins in the

categories of Bocuse d’Or Asia Selection Indonesia, Asian Pastry Cup –

National Selection, ASEAN Junior Culinary Challenge and MLA Black Box finals

Indonesia during the Salon Culinaire 2011 in Jakarta. Bali’s team performed

at a world class standard and deserved to bring home the golden medal.

Lets Eat! salutes the winning team! C.O Travel Works Communications International, Jalan Kesari 60A, Sanur, P +62 361 284 095 \AM

‘b’ birthday bashBvilla, an upscale lifestyle space celebrated it’s tenth birthday hosting a

special event for more than 300 guests with cocktails and acoustic music.

In conjunction with the grand birthday celebrations bvilla management

presented special awards to their long standing employees, and to

supporting travel agents. bvilla+spa, www.bvilla.com \AM

new entries


rosso at the shangri-la hotelRosso, the Italian Restaurant and Lounge at Shangri-La Hotel welcomes a new

face from Italy, Chef Oriana Tirabassi to craft authentic Italian flavour for discerning

diners. With her combination of natural talent, great passion and international

experience Chef Oriana truly creates an unforgettable fine dining experience with

her delightful artfully Italian dishes. Shangri-La Hotel, Jalan Jend Sudirman Kav.1, P +62 21 570 7440 \AM

JAKAR

TA

elvis is back!Aryaduta Lippo Village presented a spectacular show by Ritchie Newton, the famed Elvis impersonator at RJ Sport

Bar & Grill bringing the legendary Elvis Presley back to the stage. Diners enjoyed the Rock n Roll flashback while

enjoying a mouth watering menu Hotel Aryaduta Lippo Village, Jl. Jend. Sudirman, Lippo Village, Jakarta, P +62 21 546 0101 \AM

FRENCH AFFAIRAiming to continuously promote creative and

innovative cuisine, Mandarin Oriental is delighted to

welcome Michelin-starred Chef Fabien LeFebvre to

showcase his sensational modern French cooking at

Lyon Restaurant. Chef Fabien will offer the finest

modern French cuisine revisited and refined with

Mediterranean flavors to satisfy all the senses.

Mandarin Oriental, Jalan MH. Thamrin, Jakarta, P +62 21 299 388 88. \AM

local cuisine

www.letseatmag.com16

Tamarind is an exotic and versatile

ingredient, known for its dark brown

color and slightly sour taste, which

inspires many imaginative recipes. It is also the

inspiration behind the newly opened Tamarind

Kitchen, Jimbaran that offers a menu infused

with Indonesian and international flavours.

The parking area is filled with tall trees,

and stairs lead up to the restaurant where

a friendly welcome and expansive views of

Jimbaran Bay await you. We take a seat and

are served welcome snacks of belinjo chips

and tamarind dipping sauce.

Drinks are creative and refreshing, with the

signature mocktail named Tamarind Punch,

a mix of good tropical fruit juice, like orange,

pineapple, guava and, of course tamarind. A

healthy yet enticing drink is the fresh green-

colored Cucumber Dew and Mint, easily

guessed from the name, it has cucumber,

mint leaves, fresh squeezed lemon juice and

is topped with lime flavored soda.

The team at Tamarind Kitchen aim to make

people remember their home-cooking style

and generous portions, we start with Gado-Gado chosen from the appetizer menu, but

the portion is the size of a main course with

warm peanut sauce smothering freshly

cooked vegetables, boiled egg, tomato,

tofu and tempeh. Another vegetarian option

is the surprising Tempe and Veggie Roll which looks like a regular spring roll but has

a great filling of mashed tempeh and a nice

peanut sauce on the side for dipping. Tuna Carpaccio is great for fish lovers, with lightly

pan seared tuna and various herbs like

coriander, chives, basil and ground pepper,

the yoghurt, lime and roasted peppers on

the side make great accompaniments.

The local favorite is Iga Sapi Bakar Sambal Cobek, beef ribs boiled with spices and then

grilled with three layers of sambal cobek

(chili and soy sauce) creating a strong

and tangy flavour. The Catch of The Day

is a Jimbaran style grilled whole fresh fish

that changes daily according to market

availability and is served with two kinds

of chili condiments. The tenderness of the

chicken from the Gulai Ayam impressed me

especially combined with the rich coconut

TaMarinD KiTcHenthe

tan

gy

Mini Burgers Tempe and Veggie Rolls

Gado Gado

Gulai Ayam Tuna Carpaccio

www.letseatmag.com 17


milk taste. If you are wondering why Mini Burgers appear in this article which is

essentially about local cuisine, I can respond

by explaining that there is a strong local

influence…… the four mini burgers served

on delicious soft buns each has a different

sauce, including one with a signature

tamarind sauce, and a second with sambal

cobek sauce (see above), there is also a

regular cheese burger, while the fourth has

barbecue sauce. Its like a mini burger buffet,

and each has a completely unique taste.

We finish with a warm Apple Pie made from a

family recipe and rich with raisins, cinnamon,

and brown sugar then dusted in icing sugar.

And finally, the ultimate dessert for me is the

Assorted Pudding with pandan, chocolate

and vanilla flavored pudding accompanied

by two kinds of sauce; vanilla and chocolate.

It has been a well spent afternoon with a

well prepared meal that was thoroughly

enjoyable. \MA

TAMARIND KITCHeNJalan Raya Uluwatu I, Br. Tengeh Sari, Jimbaran, Bali P +62 361 790 3118Open 11am – 11pmSeat 60 seatJimbaran Map C - 4

Cucumber Dew and Mint Tamarind Punch

The Catch of the Day

Apple Pie

Assorted Pudding


market place Advertorial

Experience the soul of Bali – it’s energy and passion.

Recently, a new spirit was introduced to the

market; Drum is the first whisky from Bali, and

is produced by Astidama Distillery. The Distillery

is located in the Tabanan Region, and they have the

complete facilities to produce premium spirits, starting

from fermentation, to distillation then to maturation and

finally to bottling.

Astidama Distillery uses only selective malts from the

UK, and Bali’s high quality grains, the ingredients are

mixed together as a blend then transferred to the

fermentation tank. Once the alcohol content increases

to a certain strength, it is ready to distill. In the distillation

process, there are 3 parts output; the “Head”, “Heart”

and “Tail”. At Astidama Distillery only the “Heart”, the

part which has between 63 and 72% of alcohol – the

purest and the best of all will be casked. The head – the

very strong foreshots, and the tail – the weaker feints of

the run are removed.

The “magic” of making whisky begins during the

maturation process in the barrel. The barrel will determine

the whisky character. Famous bourbon whiskeys use

With the current situation of imported whisky prices being very expensive, Drum whisky has come to our attention with its smooth and elegant taste, and competitive price. The taste is fantastic, it’s a premium Bali whisky that’s fair to match with several imported whiskys. Drink it....... and enjoy the buttery and fruity after taste.

I Nyoman Suasta – Chairman of Indonesian Food and Beverage executive Association


only new barrels while Scotch whiskeys use second fill

barrels, normally ex bourbon. Astidama Distillery chooses to

use both types. A new barrel will help to quicken the aging

process, while the second fill barrel will give the scotch

deeper character. As a result, the product has the character

of a scotch whisky after just four years of aging. This is

also supported by the tropic weather; as Indonesia doesn’t

have a winter season, the distillat is continuosly extracting

the barrel to get the oak character.

Astidama Distillery proudly presents its four year old whisky,

Drum Green Label produced and developed by their master

cellar. The tasting notes of Drum “Green Label” have a

description as below.

Nose : Woody, oaky, fruity, brown notes, light finish

Palate : Toffee, caramel, vanilla, sake (baijiu), tea notes,

fermented grape

Finish : Buttery, fruity, dry fruit, sweet notes

Color : Deep copper

DRUM WHISKYJalan Raya Penyalin No. 9Ds. Samsam, Kecamatan KerambitanTabanan, BaliP +62 81 3370 65688


food story

The very first time I tried sushi was

back in Surabaya when a fellow

teacher told me how she loved the

sensation of eating sushi with a lot of wasabi

and just when the spicy hit struck she would

drink a coke a cola just to get this so-called

adrenaline rush sensation. I was curious and

went to a small sushi place nearby to try for

myself and discovered that eating sushi

(washed down with coke or not…..) was

extremely satisfying.

Sushi, is an eastern culinary art which

originated in South East Asia in 4th century

BC as a way of preserving fish. Salted fish

fermented with rice was traditionally an

important source of protein, the fish were

cleaned and gutted then kept in rice which

promoted natural fermentation. This type of

sushi is called nare sushi, and was taken

out of storage after a couple of months, the

rice was discarded and only the fish was

eaten. This method later spread to China

and onto Japan where it was modified

as the Japanese preferred to eat the rice

together with fish. This sushi, called seisei sushi, became popular, and was consumed

while the fish was still partly raw and the rice

still had its original flavor. In this way, sushi

became more of a cuisine rather than merely

a way of preserving food.

Later, in the Edo era, the Japanese began

making haya-zushi, a unique process where

the rice was mixed with Japanese vinegar

and combined not only with fish but also

The Sassy Sushi Story


various vegetables, and dried preserved

foods. Today, each area in Japan still keeps

its own unique taste by using local products

to make different kinds of sushi with recipes

that have been passed down from one

generation to the next.

At the beginning of the 19th century, when

Tokyo was known as Edo, the food industry

was dominated by mobile food stalls, from

which nigiri sushi or edomae sushi originated.

Fresh fish and tasty seaweed were obtained

from Edomae, which literally means "in front

of Tokyo bay," this dish became popular

following the creative endeavours of sushi

chef, Yohei Hanaya, who brought this simple

street food to a whole new level. Then,

after the Great Kanto earthquake in 1923,

nigiri sushi spread throughout Japan as the

skilled edomae sushi chefs from Edo, who

had lost their jobs, moved to different parts

of the country.

Sushi bars flourished across the United

States in the 1980’s as people became more

conscious of eating healthy food, and the

trend spread across much of the world.

Sushi is low in fat, loaded with nutrients,

easy and quick to make. For example, a

typical Sushi plate consists of 8 pieces,

weighing in at around 350 to 400 calories,

as well as being high in protein, an excellent

source of Omega 3 fatty acid, rich in iodine

and complex carbohydrates.

These days you don’t have to look far

to find classic or fusion sushi, it is truly an

international food without boundaries. \MA

Today, each area in Japan still keeps its unique taste by using local products to make different kinds of sushi


spotlight

biancoWHEN ITALY AND INDONESIA COLLIDE

Fettucini with Crab Meat

Deep Fried Duck


White is the key word and Bianco

really mean it, with a classic

white washed colonial style.

Popular with tourists that enjoy the hustle

and bustle of Legian, the menu blends Italian

and Indonesian cuisine, and you can catch

live sports events on three big screens

(including one in the back garden area.)

If sport is not your cup of tea, head down

during the week to enjoy live acoustic music

in the evenings.

The Manager, Andi Yulius Masbudi, from

Surabaya has an extensive background

in hospitality management and skillfully

creates a warm ambience that ensures a

steady clientele. Antique displays include

old fashioned cameras, typewriters and

telephones, and there are lots of black and

white photos (including some lovely pictures

of the Jogjakarta palace,) and paintings

that are spread throughout the restaurant

including the restroom area. The most

romantic spot for couples is the back garden

area surrounded by ivy and the beautiful

Balinese sky.

The menu is a fair mix of Indonesian and

Italian dishes with a good selection of soups,

snacks, salad, Indonesian favorites, pizza,

burgers, pasta, desserts and a separate

wine menu with a range from Italy, France,

Australia, California and Bali. We start with

Buffalo Chicken Wings with a sweet and

slightly sour taste of crispy skin wrapping

tender white meat. Pasta is home made and

we try the Fettuccini with Crab Meat that

Pepperoni Pizza

Andi Yulius Masbudi


is imaginatively presented to resemble a red

crab, it is mixed with chopped zucchini and

grated warm crab meat creating a mellow

and enjoyable taste. Straight from the wood

fired oven is the Pepperoni Pizza, with a

thin crispy crust and toppings of mozzarella,

green bell pepper and beef pepperoni, a

classic Italian favorite. Next is a classic

Indonesian favourite, a Deep Fried Duck Balinese Style. The duck is cooked under

high pressure making it tender inside with

a very crispy skin. Side dishes are rich in

variety and include sambal matah (Balinese

raw chili condiment,) sambal uleg (red mixed

chili), sambal kecap (sweet soya sauce with

chili), shrimp crackers, and lalapan (a mix

of raw vegetables including cucumber, long

beans, tomato, lettuce and cabbage.) The

Mixed Seafood Satay is best eaten with the

warm rice showered with fried shallots and

the highlight of this dish is a mouth watering

seafood sauce that is perfectly matched

with the grilled squid, marlin fillet and

prawn. We also enjoy some very pleasant

cocktails, including a Strawberry Daiquiri and a Mojito, a fitting end to a lovely, sunny

colonial style afternoon. \MA

BIANCO ReSTAURANT Jalan Padma Legian, Bali P +62 361 760 070Open 9am – 12am Seat 250 Seminyak Map F - 4

Mojito

Mixed Seafood Satay

Strawberry Daiquiri Buffalo Chicken Wings


cover story

W Retreat & Spa Bali - Seminyak is the latest resort to hit our shores and packs a walloping punch with it’s futuristic design and super cool concept of combining luxury with humour and playfulness.

Fire Hot and Happening

Poached Rock Lobster Salad

www.letseatmag.com 33

I t is said that seeing is believing, but at W Retreat & Spa Bali -

Seminyak experiencing is believing and designers have cleverly

adopted the Balinese concept of sekala/niskala (seen and unseen)

and given it a modern edgy twist - behind every innovative detail lies

a story. Enjoy the sunset fire ritual that sets the resort ablaze with

roaming flame spinners, then head into Fire, an urban grill restaurant

with a bold, contemporary design based on the traditional Balinese

Kecak fire dance. A mesmerising spiky glass chandelier shimmers

like a molten ball of fire, below a circle of red heliconias represent

the burning embers, while dangling tubular lamps portray the waving

arms of the kecak chanters. Flame shaped candle holders, soaring

golden hued sofas, and red and yellow chairs add to the sizzling

ambience. Cuisine includes wood fire pizza, flame grilled steaks and

the signature ‘Flight of Fire’ array of sambals. The menu reflects

Director of Cuisine, Ian Lovie’s vast international experience and his

preference for serving the highest quality produce which is high in

natural flavor. He leads me through the open air kitchen, a masterpiece

of stone and stainless steel with state of the art induction stoves, and

on to the ‘Butcher shop’ where guests can choose their own seafood

or cut of steak with the help of a meat sommelier.

Crispy Confit of Duck


In the meantime the mixologist has whipped

up a Liquid of Fire, a signature cocktail

blending infused vodka, dried dates, sage,

chili and curry powder. The first sip is kind of

a shock, but it evokes all kinds of sensations

and I am soon hooked on the taste which

is equally sweet, sour and spicy. Our meal

commences with a Fire’s Fuelling Station

a sampler plate of tasty morsels, including

emmental with walnut and grape, thin sliced

salami, baby pickled octopus, quail foie gras,

supple lamb loin and Tasmanian salmon with

fennel. We follow with a Poached Rock Lobster Salad, seafood just doesn’t get any

fresher, and the extraordinary sherry bacon

vinaigrette tinged with citrus really brings

the lobster alive. The Crispy Confit of Duck is cooked ‘sous vide’ (vacuum-sealed in a

plastic bag, then cooked in water at a very

low temperature), resulting in remarkably

tender and flavorful flesh, flawlessly paired

Liquid of Fire

Fire’s Fuelling Station

Roasted John Dory Fillet


with roasted Asian pears and braised savoy

cabbage. The Roasted John Dory Fillet is delightfully simple, the fish so succulent

that it needs no enhancement, and is well

complemented by kipfler potatos and

sautéed spinach, and a side of prawns and

clams. The feast continues with the piece

de resistance, a Fire’s Signature Roast wheeled in on a portable carvery yielding

a formidable slab of 200+ days Grain Fed Black Angus Prime Rib with cute little pots

concealing roasted fingerling potatoes,

shinoki mushrooms, and an assortment of

mustard. The flesh gently unfurls as the chef

skillfully carves slice after tender slice of

flavorful meat with a taste that is incredibly

wholesome.

It has been a truly incendiary meal, which

we polish off with a Fire’s Junk Tray for 2,

a platter decked out with bowls of candy,

homemade marshmallow, chocolate ice

cream, mud cake, sugared popcorn and

two glistening red toffee apples, that evoke

carefree childhood memories of birthday

parties, fairs and happy times. A perfectly

whimsical twist that captures the vibe of W

as a playground for the young at heart. Also

check out the W Lounge, Ice Bar, WooBar, and

their signature restaurant Starfish Bloo. \AB

FIReW ReTReAT & SPA BALI - SeMINYAKJalan Petitenget, SeminyakP +62 361 738 106Open breakfast 6.30 - 10.30, lunch 12 - 4 dinner 6 – 11Seat 117Seminyak Map A - 1

Fire’s Junk Tray

Fire’s Signature Roast

38

dining and leisure

www.letseatmag.com

Theme parks and great food don’t usually

go together in the same sentence, which

is precisely why lunch at Waterbom turns

out to be such a pleasant surprise. As well as

being one of Bali’s top adventure attractions, the

water park offers tasty, fresh and well prepared

food that can be enjoyed in a variety of venues.

Set amidst 3.8 hectares of tropical gardens

Waterbom is a classy set up with 17 water slides,

ranging from mellow rides to adrenalin inducing

slides with names like Smash Down, Race Track

and Boomerang. The latest installment is the

futuristic CLIMAX; those who are game are

installed in a chamber 19 meters above the pool,

then released into a tube where a 2.5 g-force

thunders you down, then up and around a bend

before shooting you out. It’s the most popular

ride in the park, but I am happy to leave it to

others; floating around in the lazy river, chilling

in the pleasure pool, or sipping an excellent

café latte is more my style. But that’s the great

thing about Waterbom, there is something for

everyone….

Sandwich on Seeded Toast


Thrashing about in the water is a hungry business

and there are numerous options for replenishing

an empty stomach. Enjoy table service in the

Wantilan restaurant; have food delivered to your

private garden gazebo, or order direct from the

food court. M&M Innovative Catering are the

appointed tenant at the park, an island firm with

an excellent reputation for providing high quality

food. Consultant Michael Szarata tells me that,

“ We provide fresh food that is a little more edgy

than your normal theme park, while still being

substantial and value for money.”

The White Pizza with Rucola and Salmon is

an excellent case in point, in fact, this is one

of the most authentic pizzas I have had on the

island, wood fired, with a light and crispy base

and a scattering of marinated eggplant, cream

cheese, capers and salmon. The Pasta Marinara

is equally genuine, a generous portion of pasta

with tuna, squid, prawns, capers coated in a rich

slightly sweet tomato sauce. From the Pret a

Manger (ready to eat) menu we order a Sandwich on Seeded Toast with spicy chicken, avocado,

egg, mayonnaise and mozzarella, the bread is

incredibly soft and delicious, which brings me to

the talented French pastry chef Francois Seurin,

who prepares cakes, brioches and home baked

bread of the quality more commonly associated

Frozen Kiwi Mojito

Green Tea Cheesecake, Raspberry Sacha Torte, and Chocolate Brownie

Pizza with Rucola and Salmon


with a fine patisserie. He brings us a selection

of desserts, Green Tea Cheesecake with lychee jelly a delightful Rasberry Sacha Torte (the raspberry chocolate combination

works for me every time)! and a light and

lovely Chocolate Brownie.

At Waterbom you can find the kind of

comfort food that you expect at a theme

park, but of a much higher quality, with dishes

including homemade pies, fluffy pancakes

and waffles, well prepared burgers, and

Indonesian staples such as Nasi Goreng,

Satay Chicken and Gado Gado. Additional

stalls are also scattered about the park

offering icecream, gourmet hot dogs and

fresh juices. Those in need of a drink after

one of the scarier rides, can swim up to the

sunken pool bar for a tropical cocktail, I love

the Mango Daquiri with a rim of cinnamon

creating an evocative aroma and a dreamy

taste; or perhaps try a cool and fruity Frozen Kiwi Mojito, or maybe a granita or mocktail

such as the pretty pink Strawberry Kiss.

Round off the day with some reflexology

or fish spa therapy, or head into the newly

opened Karma Spa to enjoy the interactive

scrub bar, healing massage or a signature

oxygen facial. Waterbom is far more than

just a theme park, it’s a great day out. \AB

WATeRBOMJalan Kartika, TubanP +62 361 755 676Open 9am – 6pmSeat 240 (restaurant area)Kuta Map C - 3

Pasta Marinara

Mango Daiquiri

great deal


S ibuni is refreshingly straight forward, what you see is what

you get. At first I thought the word Sibuni was Indonesian,

but actually it’s an acronym for simple but nice, which says

it all….. Ria and Cahya are a charming husband and wife team

who followed their dream to open a restaurant in Bali. She cooks

great food, he serves with a smile, the portions are huge and the

prices offer excellent value for money. Maple leaf motifs adorn

the menu the windows and the ceiling, Ria tells me the maple

was chosen because of its beauty, and the fact that is good in

every season. She adds that she taught herself to cook and that

collecting cook books is one of her greatest passions. Her natural

aptitude in the kitchen is quickly apparent and our table is soon

stacked with good old fashioned comfort food. Ria says that

there is “Always a clean plate back to the kitchen,” and we are

happy to rise to the challenge.

Mains are comprised mostly of grills, including Grilled Mixed Sausages and Lemongrass Chicken Skewers. We have the

Cheese Crumbed fish a colossal portion of piping hot dory

fillets with a thick and crunchy coating wrapping the soft

Chicken and Vegetable Tortilla

Tropical Juice and Minty Linger Granny Smith


mildly flavoured fish. Each main dish is

accompanied by a choice of side dishes, the

Hot and Spicy Chips are the logical choice

in this case, and they turn out to be mighty

fiery! The Fish Mushroom skewers with Bacon are an equally generous main, and the

side of Sautee Sliced Potatoes with onion

are wafer thin and delightfully crispy. There

are plenty of vegetarian options such as the

Tempe Burger which features three large

patties served with a side of Garden Fresh Salad. Wraps are also a popular choice,

particularly the Chicken and Vegetable Tortilla, a colourful and appetizing wrap with

spicy chicken and ample lettuce, herbed

tomatoes and grated carrot. Pasta dishes

include Pasta with Chili Cheese Sausage

Meatballs featuring spicy chunks of

sausage smothered in a rich tomato sauce.

Dessert is a tasty stack of Banana Spring Rolls, served Indonesian style with caramel

sauce and grated cheese. Breakfast options

include kebabs, BLT’s, omlettes, peanut

butter and banana sandwiches, and fluffy

pancakes served with an assortment of

fillings including chocolate chips, jam, lemon

and sugar, and caramel sauce. Value meals

start at RP 15,000 for simple breakfasts, or

RP 25,000 for a rice bowl with Beef Black Pepper or Sweet Sour Pork.

An extensive drinks list includes the Minty Ginger Granny Smith which is just that,

the green apples create a robust juice with

a zesty twang of ginger mellowed with

fresh crushed mint. The Tropical Juice

is tart citrusy and refreshing. Smoothies,

milkshakes and Bintang are also available.

You can find Warung Sibuni on Jalan

Raya Uluwatu, just up the hill from Nirmala

supermarket. Make sure your hungry! \AB

WARUNG SIBUNIJalan Raya Uluwatu 81Ungasan BaliP +62 361 704 085Open Monday –Saturday 9am -9pmSeat 40Jimbaran Map F - 3

Fish mushroom Skewer

Pasta with Chili Cheese Sausage MeatballsTempe Burger

Banana Spring Rolls Cheese Crumbed Fish

healthy food


Herb Crusted Tuna LoinArgula Salad House Cured Salmon

The Banyan Tree Resort Ungasan sprawls across the cliff tops of

Uluwatu, a stunning feat of architectural design and style. Three

restaurants include the signature Ju-ma-na poised dramatically on the

cliffs; Bambu serving up Pan Asian delights; and our destination, the classy

spa restaurant Tamarind, which offers inspired wellness cuisine.

The setting is tranquil and secluded, overlooking a swimming pool, and the

undulating hills of the Bukit, equally appropriate for post-spa luncheons or

romantic al fresco dinners. Chef Wiryawan joins us to discuss the Ayurvedic

approach to cuisine adopted at Tamarind. While we talk we nibble on fresh

grilled flat bread with a sambal that the waiter has mixed at the table,

grinding up fresh chilies, white and black pepper with a mortar and pestle.

Ayurveda translates in Sanskrit as “science of life” and has been used in

India as a natural health care system for more than 5000 years. It promotes an

integrated approach to preventing and treating illness through maintaining a

healthy lifestyle, central to which is a diet that balances the subtle energies,

known as tri doshas (Vata, Pitta and Kapha.) Nutritional food specific to an

individual’s predominant dosha or constitutional type is advised and Tamarind

offers an informative menu with specific offerings for each of these.

The qualities associated with Vata (to move/to enthuse) are cold, dry, and

light; those who are characterized by this dosha tend to be alert, imaginative,

fun and energetic, but will burn out quickly. Foods recommended include

nutritive substances that are moist, heavy, soft and oily, as well as foods with

a sweet, sour and salty taste. From the Vata appetizer list we try the Ubud Beet Salad comprised of mixed leaves with beetroot, sliced apple, blue

cheese and caramelized walnuts, combined with dainty edible flowers, fresh

mint and tarragon, creating an explosion of flavors. Mains include Seared Lamb Eye Fillet served with haricot verts beans, garlic potatoes mousseline,

and natural jus.

Pitta (to shine) people are skilful bright and assertive, qualities include hot,

sharp, oily and light. Beneficial foods include those that are cool, dry and

mild, with a naturally sweet, or astringent taste. The Herb Crusted Tuna features delicate morsels of soft, cool tuna on a bed of pesto, while the

The menu and the philosophy of Tamarind certainly provides food for thought. Whether chosen as a destination in its own right or as part of a decadent Banyan Tree spa package you will find the atmosphere and the gourmet cuisine highly conducive to physical and spiritual wellbeing.


Baked Miso Cod

Ubud Beef Salad


excellent Baked Miso Cod has a golden

glaze of wonderfully salty miso contrasting

with the mellow sweetness of the fish. Enoki

mushrooms, wakame, tofu and pickled

ginger complete the dish. Those who are

predominantly Kapha (to keep together)

tend to be calm, relaxed and deliberate,

with properties that are cold and heavy.

Warm, light, dry food, salads and fruit are

recommended. The Arugula Salad House Cured Salmon is a lovely, well contrived

dish with supple salmon amidst a scattering

of argula, perfectly ripe avocado, sweet

sumac and crunchy pine nuts. Mains

include Oven Roasted Chicken stuffed with

shitake mushrooms and diced sweet grilled

vegetables in a balsamic reduction.

Sublime desserts are non dosha specific, I

highly recommend the Flourless Chocolate Cake made with Vahlrona chocolate and

served with a passion fruit sorbet, the sweet

sour effect is extraordinary! The dainty

Warm Yoghurt Tart is soft, powdery and

soufflé-like. An impressive range of Jamus (traditional Indonesian healing drinks) make

a perfect complement to a healthy meal at

Tamarind with a mix of herbs, fruits and

spices to help detoxify and cleanse the

body. We try the Jamu Seger, composed

of passion fruit, cloves and wild ginger, it’s

bitter peppery tones are masked with sugar

syrup. The Jamu Tuju Angin is served hot

and is useful in treating and preventing

colds and fevers. Fresh juices include the

Anti Oxidant Juice a mix of carrot, mango,

pear and red apple.

The menu and the philosophy of Tamarind

certainly provides food for thought.

Whether chosen as a destination in its own

right or as part of a decadent Banyan Tree

spa package you will find the atmosphere

and the gourmet cuisine highly conducive to

physical and spiritual wellbeing. \AB

TAMARIND The Banyan Tree UngasanJalan Melasti, Banjar Kelod, UngasanPh +62 361 300 7000Open: 12 -6.30pm (Friday 12-3pm , 6.30-9.30pm)Seat 40

Flourless Chocolate Cake

Oven Roasted Chicken Jamu Seger

Warm Yoghurt

the specialist


chef Nyoman Picha When east Meets West

Instead of spending hours hanging out with

his friends a teenager, Nyoman Picha spent

hours helping his big brother run his own

restaurant. “I watched him work, it was always

full pressure, he taught me a great deal of

discipline in the restaurant business,” he recalls

of those valuable learning experiences.

Picha's culinary awakening came early in life;

by the age of 18 he was already very familiar

and comfortable with the restaurant business

and he learned a great deal of basic culinary

knowledge from his brother. To further his

dream of a career in the hospitality industry,

he decided to enroll at the culinary institute at

BPLP Nusa Dua Bali.

Upon completion, he worked at some of

most prominent hotels and resorts in Jakarta,

Malang, Surabaya, Thailand and Angola,

South Africa. The combination of hard work,

with natural talent and a passion to cook has

brought him great success. He was nominated

as “The Best Manager” while he was working

at InterContinental Resort Bali, as well as being

a gold medal winner for Salon Culinaire in 1996.

Currently, he is the Executive Chef of Aston Kuta

Hotel and Residence, where he showcases his

globally-influenced haute cuisine with his own

blend of Asian and Western fusion. Picha goes

out of his way to combine Western dishes with

top quality local ingredient such as Marinated

Fish, Chicken Breast and Buttermilk Panna cotta with Blueberry Sauce. Marinated Rum Pepper Dory Fish on Passion Coullis and

Grilled Chicken Breast with Glazed Carrot Juice are two of his signature innovations,

specially crafted for his diners at Aston Kuta

Hotels & Residence. \AM

CHeF NYOMAN PICHAexecutive ChefAston Kuta Hotels & ResidencesJalan Wana Segara 2-5KutaP +62 361 754 999Kuta Map D - 2

Marinated Rum Pepper Dory Fish on Passion Coullis

Panna Cotta

Chicken Breast

the specialist


chef suama Boundless creativity

I Gusti Bagus Suama is Balinese but was

born and raised in Banyuwangi, East

Java. His interest in working with food

grew while he studied at the Tourism

Institute BPLP Nusa Dua, Bali. However, his

true inspiration came from his mother – a

passionate and wonderful cook. “She used

to help our neighbour to cook during special

ceremonies, I love everything she cooks,”

he says.

Upon graduating in the 1990s, he found his

home in the kitchen of Ayodya Resort & Spa,

(formerly Bali Hilton Nusa Dua.) He worked

closely with the talented Pastry Chef Louis

Hess and was exposed to a completely

new take on cooking while being entrusted

to run several important tasks. “Chef Louis

was another inspiration of mine. I learned a

lot from him,” he recalls of his early days at

the resort. During his professional career in

the kitchen, he received several important

recognitions including representing Indonesia

in ‘Indonesian Food Promotion,’ in Belgium

and France and bringing home medals from

various national culinary competitions.

In 1997, Suama moved to InterContinental

Bali Resort as Pastry Chef, and has now

secured the coveted position of Executive

Chef at The Patra Bali Resort & Villas. As

an executive chef, Suama continues to

personalize and perfect his approach to

his cooking style. “We create Ice Igloo, a

special dessert for couples and VIP guests,”

he says by way of introduction to his most

acclaimed dessert on the menu. Chef Suama

constantly explores his boundless creativity

and strives to find new techniques to create

a perfect balance of flavour and texture for

his desserts that are consistently adored by

his diners. \AM

CHeF I GUSTI BAGUS SUAMAexecutive ChefThe Patra Bali Resort & VillasJalan Ir. H. Juanda, KutaP +62 361 751 161Kuta Map e - 2

Chicken Toscana

Seafood Platter


let’s cook

250 g fine egg noodles

250 g shrimps, raw or cooked

4 tablespoons peanut oil

1 onion, finely chopped

3 cloves garlic, finely chopped

1 fresh red chili, seeded and sliced

1/2 teaspoon dried shrimp paste

2 stalks celery, finely sliced

1 teaspoon salt

1/2 teaspoon pepper

1-2 tablespoons light soy sauce

1 small wedge of cabbage, finely shredded

This month Let’s Eat! introduces you to a famous all

time favorite …….Fried Noodles.This is a common dish

throughout East and Southeast Asia, each country offers

different variations depending on local ingredients, herb and

spices. Here in Indonesia the best are the fresh round and thick

egg noodles, which are stir-fried quickly with spice paste and

green vegetables – an easy and healthy meal for lunch or dinner.

So, heat up your wok ..... and let’s cook! \AM Garnish:

4 spring onions, Thinly sliced cucumber, Fried onion flakes

Ingredients

Soak noodles in hot water, while bringing a large saucepan

of water to the boil. Drain noodles and drop into the boiling

water, allow to return to the boil for 1-3 minutes, depending on

the noodles. Keep testing one strand every half minute of so,

because they must not overcook; like spaghetti they must be

tender but still firm to bite. As soon as they reach this stage,

drain in colander and run cold water through them until cool or

they will continue to cook in their own heat. Drain well. Shell and

de-vein shrimps. Heat peanut oil in a wok or large deep frying

pan and fry onion, garlic and chili until onion is soft and starts to

turn golden. Add dried shrimp paste. Add shrimps and stir fry

until cooked through. Add celery, cabbage, salt and pepper and

fry for a further minute or just until tender. Vegetables should

retain their crispness. Add noodles and keep turning the mixture

so that every part gets heated through. Season with soy sauce

to taste. Pile into a serving dish, chop the spring onions and

green leaves and sprinkle over the top. Arrange cucumber slices

around edge of dish. Serve hot.

Method

Indonesian fried noodleLet’s Fry!

http://farm4.static.flickr.com/3158/2440686880_0be0b31341_o_d.jpgt

http://farm4.static.flickr.com/3005/2793116769_4f38693790_b_d.jpg

http

://f

arm

3.st

atic

.flic

kr.

com

/248

8/39

7683

7916

_9f4

c5b3

cbb_

o_d

.jpg

US Meat

SCENIAwww.scen ia . co . id

Jalan Suwung Batan Kendal 52, Block VDenpasar, Bali, Indonesia

P: +62 361 275 2007, F +62 361 720 972www.scenia.co.id

Scenia Provide Best QualityAmerican Meat

PT. Surya Cemerlang Niaga Abadi, has grown from a very strong experience in the business to its related products.

The parent companies have more than a decade experiences in the business to the related products, which are in feed and food imports. To support the distribution, we build high quality standard warehouse, following the QSR criteria and has been approved by major Quick Service Restaurant.

Prior to processing, each animal is feed a high quality corn-based feed ration that enhances meat tenderness and flavor, in order to provide you the best quality of American meat

taken at Ultimo Restaurant Bali


dessert

There is something infinitely enticing about

cup cakes– when I was a child we called

them fairy cakes and would have fairy

feasts out in the garden. To this day the sight

of a cupcake never fails to bring a smile to my

face. So I am rather enthusiastic about my visit

to Café Degan, where cupcake lovers (young

and old) come to get their fix.

The cute little pastry shop is tucked into the

front corner of the gorgeous Javanese joglo

that houses Café Degan, and displays neat

rows of pretty cupcakes and a plethora of

other sweet and naughty delights. Delicate

meringues, coconut smothered lamingtons for

home sick Aussies, milk chocolate bars with

roasted macadamia, mini apple crumbles,

bread and butter pudding in ceramic dishes

topped with star anise and cinnamon. I want to

try everything……starting, obviously with the

cupcakes.

The Vanilla cupcakes have the word love

drizzled across the top in colourful icing; the

Macarons


Tiramisu are drizzled with coffee liqueur and

red wine, and topped with mascarpone frosting;

the Yuzu Green tea version comes with tangy

Yuzu frosting, but my favorite has to be the Red Velvet, with the softest, fluffiest cake coloured

the lushest, deepest red and coated in a cream

cheese icing.

Moving on from cupcakes there is a superb

chilled Frambola comprised of smooth, light

layers of fresh raspberry, chocolate raspberry

and flourless chocolate cake. The Brownie is

rich, dense and gooey, just the way a brownie

should be and served with a dollop of vanilla

ice cream. The Chocolate Passion Fruit has

a golden top of caramelized sugar, a layer of

passion fruit puree and a dense chocolate base.

The combination of bitter sweet chocolate and

sour passion fruit is utterly memorable. The

Rhubarb Crumble has a strong rhubarb flavor,

with fresh vanilla bean custard and an almond

based crumble. Cookies include Three Nuts with

a blend of almond, hazelnut and walnut infused

with cinnamon; and chewy Chocolate Crackles.

Vanilla Cupcakes

Brownie

Bread and Butter Pudding


Sweet sparkly Macarons make a vibrant display,

choose pink, purple or orange with a filling of

apple, white chocolate mousse, yuzu, peppermint

or dark chocolate ganache. I also recommend the

Degan Sunset a lovely sweet mocktail blended

with tangerine, coconut juice, and honey, floating

with fleshy young coconut. The signature Iced Tea served in a bottle and made with Javanese

jasmine tea and ice cubes of tea is also good.

Counter seating is available within the pastry shop,

or inside the main café area, filled with Javanese

teak furniture and a fresh cool breeze created

by whirring fans. The joglo is magnificent with

intricately carved wooden pillars and wrought

iron chandeliers dangling from the ornate ceiling.

A lovely setting for eating cakes, and also for

enjoying a savory menu comprised of authentic

and tasty Indonesian and Thai dishes. \AB

CAFé DeGANPetitenget 9, SeminyakP +62 361 889 3271Open 12pm -11pmSeat 85Seminyak Map A - 3

Frambola

Chocolate Passion Fruit

Summer Delight

Rhubarb Crumble

www.letseatmag.com

drink zone

60

I t was the midday sun boiling Bali’s coastal area

that made me so excited to stop for a while and

watch the waves roll in on the world famous

Kuta Beach, and the al fresco setting at Papa’s

Limoncello, was just the place! The colourful and

attractive building sits towards the end of Jalan

Pantai Kuta and offers an outdoor terrace and roof

top seating as well as a cooled interior. Cuisine is

authentic Italian café style, and Papa’s also serves

up an enticing array of cocktails, mocktails, juices,

wines and beer.

The A-Z of coffee presents 27 classic coffee

drinks listed in alphabetical order…. Affogato,

Baliccino, Cappuccino, Don Giovani…. I opt for an

Iced Cappuccino, the strong espresso successfully

sweetened with vanilla ice cream, fresh milk,

whipped cream and chocolate. Berry Sensation is

my favorite of the cocktails, with vodka, Triple Sec,

coconut liqueur, sour mix and frozen strawberries,

it has an energizing energetic effect and it’s

sweetness makes it a popular choice with the

ladies. Vodka lovers will enjoy the Absolut Melon,

with Absolut, melon liqueur, sweet sour mix and

a light green melon garnish, it looks and tastes

bold, just the thing for those who like a drink with

character! A mix of fresh orange, banana, mango,

strawberry, yogurt, fresh milk and honey result

in a rich drink called Tropical Fruity which is so

substantial it could easily take the place of a light

lunch. The Fruit Punch has a fascinating colour

and an equally tropical mix of orange, pineapple,

mango, lemon and sparkling water.

Fruit Punch


Berry Sensation

Absolut Melon


Papa’s Limoncello also has a separate Sunset Cocktail

menu, which offers the newest creations from the barman,

those drinks that prove popular with the customers will

be added to the regular menu. Food options include an

extensive range of Italian staples, such as salad, soup,

sandwiches, pasta, risotto and wood fired pizza. The

house favourite is the famous Kintamani Volcano Pizza,

stuffed with beef ham, spicy sausage and pepperoni

then pumped up with air until it resembles a mountain.

There is also a kids menu – Papa’s Limoncello calls itself

a family friendly restaurant and many children’s activities

are offered, like fish feeding and drawing.

It was a very relaxing afternoon, with sea views, pleasant

drinks, and a friendly host, Restaurant Manager Gustu

Wijawan, who has been working at Papa’s Limoncello Bali

since it’s opening in 1999. As the sun slowly descended

towards the horizon it was time for us to call it a day, but I will

remember to drop by again to enjoy the drinks, the ambience

and to try one of their famous pizzas. \MA

PAPA’S LIMONCeLLO BALI Jalan Pantai Kuta, LegianP +62 361 755 055Open 10am -12 pmSeat 250 Kuta Map A - 2

Tropical Fruity

wine knowledge


Why do cheese and wine go so

well together? For me personally,

I just need good crusty brown

bread to accompany my wine, and voila –

the dinner experience is epitomised. Others

prefer the addition of a fine cheese, so

in this issue I will guide you to select the

best pairings of wine and cheese for your

optimum wine experience.

Cheese and wine are good friends. They

have similar taste, as history says that

cheese was stumbled upon just like wine.

Not only taste, they also share another

similarity. Cheese is normally divided into

four categories; hard (Mimolette), semi hard

(Cheddar), soft (Camenbert) and cream

cheese (goat roll). There is also blue cheeses

(Roquefort). Wine is alo divided into several

Cheese andWine

categories; white (Chablis), rose (Sancerre),

red (Beaujolais), sparkling or Champagne

and sweet (Barsac) wines. There are

thousands of different wines, as there are

cheeses, the best of both traditionally came

from France.

However, as more and more countries

produce wine and cheese of high quality,

there is a much greater choice and variety

so it becomes more difficult to find the

perfect pairing. My advice is to understand

the difference between different wines on

offer, and their cheese counterparts: listen to

conventional wisdom and try to follow advice

from experts: and try as many pairings as

possible. Be bold and experiement, then

decide what is best for you.

There should be one best pairing partner wine

for every cheese, but while some cheeses

find many suitable partners, others just don’t!

Here are some pairings suggestions for you:

Vacherin Mont D’Or with Champagne or

Southern French Syrah; Reblochon – German/

Alsace Riesling Kabinett; Epoisses – Sauternes;

Taleggio – Barbaresco; Stilton – Vintage Port,

Trockenbeerenauslese; Appenzeller – Late

harvest California Chardonnay or great Gruener

Veltliner.

If you are still curious to discover the right

wines for your cheese, I invite you to Kayuputi

Restaurant at The St. Regis Bali Resort.

*Source: Max McCalman & David Gibbons. Cheese, A

Connoisseur’s Guide to the World’s Best.

http://5starcom.ca/blog

/wp-content/upload

s/2009/02/wine-cheese-foug

eres.jpg

••••••••••••••••••••••••••••

how to say....

good morning.

good afternoon.

good evening.

I am hungry.

I am thirsty.

I am full.

Ice cube

Eat.... I want to eat.

cup cake…. I want to buy cup cakes in cafe degan.

Fried Noodle.... let’s cook fried noodle tonight!

Breakfast... let’s have breakfast at Warung Sibuni!

Rice…. I really like rice.

Ice Tea... I want to order an ice tea, please.

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

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

Food…. I like to try Indonesian food.

dish... Sushi is a Japanese dish.

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

apple… can I order one apple pie, please?

dinner.... I want to have dinner in Fire.

dessert… What’s the menu of the dessert tonight?

lunch... do you have a lunch special menu?

Table…. can I order a table for 10 people, please?

duck…. I want to eat duck in Bianco.

Spicy…. I love spicy food.

Salty…. It’s too salty.

hot…. I like hot chocolate milk.

cold…. I want a glass of cold water.

Selamat pagi.

Selamat siang.

Selamat malam.

Saya lapar.

Saya haus.

Saya kenyang.

Es batu.

Makan.... Saya mau makan.

Kue Mangkok…. Saya mau beli kue mangkok di Cafe Degan.

Mie Goreng.... Mari memasak mie goreng malam ini!

Sarapan... Mari sarapan di Warung Sibuni!

Nasi.... Saya suka sekali nasi.

Es Teh... Saya mau pesan es teh satu.

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

Anggur... Boleh saya minta segelas anggur putih.

Makanan.... Saya mau coba makanan Indonesia.

Masakan.... Sushi itu masakan orang Jepang.

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

Apel…. Saya mau pesan satu pai apel.

Makan Malam... Saya mau makan malam di Fire.

Pencuci Mulut…. Apa menu untuk pencuci mulut malam ini?

Makan siang.. Apa kamu punya menu spesial makan siang?

Meja... Bisa saya pesan satu meja untuk 10 orang?

Bebek.. Saya mau makan bebek di Bianco.

Pedas...Saya suka makanan pedas.

Asin…. Ini terlalu asin.

Panas…. Saya suka susu coklat panas.

Dingin…. Saya mau segelas air dingin.

can I order.... please?

Saya mau pesan....

Ketupat



map and directoryLet’s Eat!Your Culinary Guide


DEN

PASA

R

NU

SA D

UA

Jim

bara

n

KU

TA

UB

UD

SAN

UR

GIA

NYA

R

TABA

NA

N

KLU

NG

KU

NG

SIN

GA

RA

JA

NEG

AR

A

LEG

IAN

SEM

INYA

K

Kero

boka

n

Mum

bul

Peca

tu

Sind

hu

Ung

asan

Ren

on

Can

ggu

Tana

h Lo

t

Bat

ubel

igB

atu

Jim

bar

Pene

loka

n

Peng

otan

Peny

ebah

Seri

batu

Bat

urTr

unya

n

Soka

Peku

tata

n

Gili

man

uk

Cek

ik

Mel

aya

Can

di K

esum

a

Men

daya

Pera

ncak

Peng

ambe

nganB

uden

g

Git

git

Yehk

etip

atN

angk

a

Saw

an

Jaga

raja

Sang

sit

Kubu

tam

baha

nA

ir S

anih

Teja

kula

Ger

etek

Lupa

k

Tian

yar

Kubu

Tula

mbe

n

Am

edB

unut

anC

ulik

Tana

h B

arak

Can

di D

asa

Uju

ng

Pada

ng B

ai

Kusa

mba

Lebi

h

Kera

mas

Bes

akih

Men

anga

Ren

dang

Sela

t

Dud

aIs

ehSi

dem

en

Seri

rit

May

ong

Pupu

an

Blim

bing

Ant

osar

i

Kedi

ri

Men

gwi

Bad

ung

Kete

wel

Bat

ubul

an

BAN

GLI

Bed

ugul

Tam

blin

gan

Bat

urit

i

Sang

eh

Pelia

tan

Kin

tam

ani

Ban

tang

Ban

jara

sem

Cel

ukan

baw

ang

Ban

yuw

edan

g

Pem

uter

anPu

laki

Kal

ibub

uk

Wan

upan

ggan

g

Asa

hdur

en

Asa

hpan

ji

Lem

bong

an I

slan

d

Cen

inga

nIs

land

Peni

da I

slan

d

Men

jang

an I

slan

d

Tanj

ung

Ben

oa

Med

ewi

Bal

ian

Lake

Tam

blin

gan

Lake

Buy

an

Lake

Bra

tan

Lake

Bat

ur

Mou

nt A

gung

Mou

nt B

atur

Mou

nt M

undi

Mou

nt P

ohon

Mou

nt B

atuk

aru

Mou

nt P

atas

Mou

nt M

usi

Mou

nt M

eseh

e

Mou

nt

Mer

buk

Mou

nt S

angi

ang

Mou

nt K

elat

akan

Seka

an

Tega

lsuc

i

Bay

ungg

ede

aN

gura

h R

ai

Inte

rnat

iona

l A

irpo

rtB

enoa

Har

bour

PC

ruis

es t

o N

usa

Lem

bong

an

PC

ruis

es t

o Lo

mbo

k


BALI


Ku

taSe

min

yak

Min

i M

art

Suka

Su

kaM

etis

Caf

e D

egan

Nen

o Cri

spy

Pata

Saro

ng

Gro

cer

and

Gri

nd

UltimoRumours

Trattoria

Red Carpet

Divine Wonderland

Earth Cafe

KhaimaNirvana

Kuni’s

Kaf

e B

etaw

i

Ku D

e Ta

Nut

meg

Livi

ng R

oom

Hu’

u B

ar

Wr.

Erop

a

Bik

u

Tobe

lo

Wr.

Sula

wes

iW

r. B

onit

a

War

isan

Litt

le

Gre

en

Wr. Italia

Bale Bali

Mannekepis Made’s Warung

Soho

Caf

e M

oka

Bal

i Del

i

La L

ucio

la

Bahiana

Sorr

iso Pa

ssar

gad

Gad

o G

ado

SOS

@A

nant

ara

Santa Fe

Bakudapa

Antique

Mixwell

Coc

oon

Bac

io66

Clu

bSy

ndic

ate

De

Javu

Min

i Mar

tTe

kor Zan

ziba

rLa

nai

Sabe

en @

Th

e ha

ven

Mar

zano

Wr.

Ani

mo

Pant

arei

Bin

tang

SIP

Que

ens’s

Ta

ndoo

r

Jaya

PubC

hick

en

Run

Papa

’s

The

Ston

es

Kam

a Su

tra

Min

i M

art Te

quila

Bar

Ros

so

Viv

o Har

d R

ock

Caf

e

Cen

ters

tage

Mad

e’s

War

ungVi A

i Pi

Sky

Gar

den

Mac

caro

ni

M B

ar

Go

Eiko

n Padd

y’s

Kori

Mam

a’s

Ner

oTake

Bal

i B

aker

y

Papa

ya

Sari

O

rgan

ikSu

shi

Tei

Car

efou

r

Tem

po

Doe

loe

Dijo

n

Sour

Sal

ly @

Mal

B

ali G

aler

ia

Plan

et

Hol

lyw

ood

Dog

D

rago

n

Gab

ahSt

adiu

m

Flap

jaks

Bubb

a G

ump

Bera

s M

erah

Dis

cove

ry M

all

Maj

oly

Dul

ang

Gra

cie

Kelly

’sQ

ueen

s of

In

dia

Laot

a

Paw

on P

asun

dan

Pepi

toEn

vy

Hat

ten

Win

e

Yut’s

Kem

ayan

gan

Nau

ghty

N

uri’s

Cam

pur

Cam

pur

Cur

ry

Pow

er

Pota

to

Hea

d

Nas

i Aya

m

Kede

wat

an

Cof

fee

Cor

ner

12

34

A B C D e F

A B C D e F

12

34

5

Del

i Pad

ma

Pant

ry

Mag

ic

Oen

pao

Secr

et

Gar

den

Res

taur

ant/

Caf

é

Ven

ue/C

lub/

Loun

ge/B

ar

Ret

ail/

Dep

t. S

tore

Su

perm

arke

t

Res

taur

ant/

Bar

Acc

omm

odat

ion

Sant

ika

Ram

ada

Bin

tang

B

ali

Res

taur

ant/

Caf

é

Ven

ue/C

lub/

Loun

ge/B

ar

Ret

ail/

Dep

t. S

tore

Su

perm

arke

t

Res

taur

ant/

Bar

Acc

omm

odat

ion

D’S

awah

Pili-

Pili

Art

C

afé

Ast

on

Pool

Bar

@

Ast

on

Kuta

Bal

imoo

n

Le B

arra

coud

aB

alie

picu

re

Kokoya

Mykonos

O-C

e-N

The

Bal

cony

Ketu

pat

Fire

@ W

Bia

nco

Wat

erbo

m

Blue

Fin

Bras

serie

The

Patr

a

Bis

tro

Bat

u K

ali


Sanu

rU

bud

Bal

i B

udha

Beb

ek

Ben

gil

Bat

an

War

u

Bun

ute

Tut

Mak

Thre

e M

onke

ys

Nur

i’s Ozi

go

Bar

Moz

aic

Mur

ni’s

Ryos

hi

Ary

’s W

arun

gC

asta

Pa

sta

Bu

Oka

Tera

zo

Jazz

Caf

e

Sai S

ai

Lam

ak

Bum

bu B

ali

Gre

en

Hou

se

Kopi

Bal

i H

ouse

Jazz

Bar

& G

rille

Are

na

Sixp

oint

s

LokaIs

tana

G

arde

n

Stiff

C

hilli

Mas

sim

o

Sect

or

Stad

ium

&Fl

apja

ks

Bas

ilico

Art

Caf

e

Koki

Blu

e Ey

es

Pizz

a R

ia

@ H

yatt

Man

ik

Org

anik

Bat

u Ji

mba

r

Har

dy’s

Smor

gas

The

Vill

age

Picc

adill

y

Cin

nam

on

Savi

tri

KFC

Bal

i Ko

rean

M

arke

t

Cha

rmin

g

Bab

i G

ulin

g Sa

nur

Kou

Cui

sine

Cof

fee

&..

Cle

ar

Caf

e

Stre

et

Caf

e

Fort

une

Coo

kie

A B C D e F

12

34

5

A B C D e F

12

34

5

Res

taur

ant/

Caf

é

Ven

ue/C

lub/

Loun

ge/B

ar

Ret

ail/

Dep

t. S

tore

Su

perm

arke

t

Res

taur

ant/

Bar

Acc

omm

odat

ion

Res

taur

ant/

Caf

é

Ven

ue/C

lub/

Loun

ge/B

ar

Ret

ail/

Dep

t. S

tore

Su

perm

arke

t

Res

taur

ant/

Bar

Acc

omm

odat

ion

Bri

dges

Pita

M

aha

Bon

sai

Juic

e Ja

Star

-bu

cks


Nus

a D

uaJi

mb

ara

n

Kedo

ngan

an

Fish

Mar

ket

Gou

rmet

G

arag

e

KO R

esta

uran

t @

In

terC

onti

nent

al

Res

ort

Pepe

nero

War

ung

Kera

mik

Pepi

toM

ini

Mar

t

Jend

ela

@ G

WK

Nir

mal

aC

afe

Mok

a

Le G

rand

e

McD

onal

ds KFC

Kat

’s K

itch

en

The

Tao

Bal

i

The

Tree

Coc

o B

istr

oG

iorg

io

Bum

bu

Bal

iJi

mba

ran

Seaf

ood

Res

taur

ants

Dun

kin

Don

uts

McD

onal

ds KFC

Ani

mo

War

ung

Kam

pung

Ang

sa P

utih

A B C D e F

12

34

A B C D e F

12

34

5

G

Res

taur

ant/

Caf

é

Ven

ue/C

lub/

Loun

ge/B

ar

Ret

ail/

Dep

t. S

tore

Su

perm

arke

t

Res

taur

ant/

Bar

Acc

omm

odat

ion

Res

taur

ant/

Caf

é

Ven

ue/C

lub/

Loun

ge/B

ar

Ret

ail/

Dep

t. S

tore

Su

perm

arke

t

Res

taur

ant/

Bar

Acc

omm

odat

ion

Seaf

ood

Lago

on

Pias

anLa

guna

Ula

m

Mus

ashi

Gou

rman

d D

eli

The

Shor

e @

Nik

ko B

ali

Yaki

niku

Sa

ma

Sam

a

Har

dy’s

Lotu

s

Um

iyam

amot

oIk

an

@ W

esti

n

Raj

a’s

Oct

opus

@

Ayo

dya

Kar

ma

Loun

ge @

K

arm

a Ji

mba

ran

Cho

co-

late

caf

e

Tam

arin

d K

itch

en

War

ung

Sibu

ni

rush bamboo @ the elysian boutique villa hotelJalan Sari Dewi 18P +62 361 730 999

ryoshiJalan Raya Seminyak 15P +62 361 731 152

sabeen @ the haven resortJalan Raya Seminyak 500P +62 361 738 001

saronG Jalan Petitenget 19X KerobokanP +62 361 737 809www.sarongbali.com

seasideJalan Pantai Arjuna 14P +62 361 737 140www.seasidebali.com

siP wine barJalan Raya Seminyak 16AP +62 361 730 810 trattoria Jalan Kayu Aya, OberoiP +62 361 737 082www.tratorriabali.com

ultimo Jalan Kayu Aya 104XP +62 361 738 720www.balinesia.co.id

warisanJalan Raya Kerobokan 38Ph +62 361 731 175

warunG italiaJalan Kunti 2 P +62 361 737 437

wild orChid@ anantaraJalan Camplung Tanduk P +62 361 737 773www.anantara.com

word of mouthJalan Kunti No. 9Kunti Arcade, shop 10P +62 361 847 5797www.wordofmouthbali.com

yut’s PlaCeJalan Werkudara 521Legian PadmaP +62 812 395 1454

Café moKaJalan Raya AnyarP +62 361 844 8933

Cendana @ Pan PaCifiC nirwana bali resortJalan Raya Tanah LotPO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali

desa seniJalan Subak Sari #13, Pantai Berawa, Canggu Ph +62 361 844 6392

canggu


South Kuta Beach 80361, PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com

lemonCelloJalan Pantai KutaP +62 361 755 055

ma Joly Jalan Wana Segara, TubanP +62 361 753 780www.ma-joly.com

maCCaroniJalan Legian 52P +62 361 754 662www.maccaroniclub.com

made’s warunGBanjar Pande Mas Jalan PantaiP +62 361 755 297

maGnolia Cafe @ aston Grand Kuta hotel & residenCeJalan Raya LegianP +62 361 761 151www.bali-mamas.com

neroJalan Legian 384P +62 361 750 756www.nerobali.com

oenPaoSunset Road BaliP +62 899 312 1113

rosso vivoJalan Pantai KutaP +62 361 751 961

ryoshi Jalan Kartika Plaza Next to Discovery MallP +62 361 766 302

salt @ the stonesJalan Pantai Kuta P +62 361 766 100

samudra Café@ Grand istana rama Jalan Raya Pantai KutaP +62 361 752 208

seafood houseComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-bali.com

seCret GardenPasar Agung Poppies I KutaP +62 361 757 720www.scretgarden_barcafe.com

stadium CaféComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 100www.rama-restaurants-bali.com

sushi teiJalan Sunset Road 99P +62 361 780 7744www.sushitei.com

taman ayun @ Padma resort baliJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com

temPo doeloeJalan Sunset Road 8P +62 361 919 6868

tenKaiJalan Padma I, LegianP +62 361 752 111

the balConyJalan Benesari 16P +62 361 750 655

the balinese villaGe @ ramada bintanG bali resortJalan Kartika Plaza, Tuban P +62 361 753 292

the wharf @ ramada bintanG bali resortJalan Kartika PlazaPO Box 1068 TubanP +62 361 753 292www.bintang-bali-hotel.com

tJ’sJalan Poppies Lane 1/24P +62 361 751 093

antiqueJalan Camplung Tanduk 7P +62 361 730 907www.antiquebali.com

art CaféJalan Sari Dewi No. 17P +62 361 736 751

bale baliJalan Kunti 488P +62 361 732 731

bella rosaJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com

bianCoJalan Padma, LegianP +62 361 760 070www.rama-restaurants-bali.com

biKuJalan Petitenget 888P +62 361 857 0888www.bikubali.com

bistro batu KaliJalan Kayu Aya/Laksmana, OberoiP +62 361 806 0729

brasserieJalan Kartika PlazaP +62 361 751 369

Café deGanJalan Petitenget 9P +62 361 744 8622

Café marZanoJalan Arjuna/Double SixP +62 361 874 4438

Café moKaJalan Raya SeminyakP +62 361 731 424

ChandiJalan Kayu Aya 72P +62 361 731 060www.chandibali.com

CoCoon Blue Ocean TerraceJalan Arjuna/Double SixP +62 361 731 266

Colonial livinGJalan Raya Kunti 67P +62 361 738 919

earth CafeJalan Kayu Aya 99, OberoiP +62 361 736 645

fire @ w retreat & sPa baliJalan PetitengetP +62 361 738 106

flyinG fish@ o-Ce-n baliJalan Arjuna 88XP +62 361 737 400www.outrigger.com

Gourmet CaféJalan Petitenget 77A KerobokanP +62 361 847 5115

GroCer & GrindJalan Kayu Jati 3XPetitengetP +62 361 737 321

husK @ royal beaCh seminyaKJalan Camplung Tanduk P +62 361 730 730

KoKoyaJalan Kayu Aya, OberoiP +62 813 381 794 99

la luCCiola Jalan Kayu Aya, OberoiP +62 361 730 838

lasalJalan Drupadi IIP +62 361 738 321www.lasalbali.com

lobréJalan Drupadi II No. [email protected]

made’s warunGJalan Raya Seminyak P +62 361 732 130 www.madeswarung.com

manneKePisJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com

métis Jalan Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com

myKonos Jalan Kayu Aya 52,OberoiP +62 361 733 253

nasi ayam Kedewatan ibu manGKuJalan Raya SempidiP +62 361 307 3008

nauGhty nurisJalan Batubelig 41, KerobokanP +62 361 847 722

nutmeGs Jalan Petitenget, KerobokanP +62 361 736 576www.nutmegsrestaurant.com

o-Ce-n baliJalan Arjuna 88X LegianP +62 361 737 400

PantareiJalan Raya Seminyak 17AP +62 361 732 567www.pantarei-restaurant-bali.com

PassarGadJalan Camplung Tanduk (Dhyana Pura) No. 3P +62 361 738 857

Potato headJalan PetitengetP +62 361 737 379

PulP art JuiCeteriaJalan Umalas 2 No. 78P +62 361 731 212

rumoursJalan Kayu Aya 100 OberoiP +62 361 738 720www.balinesia.co.id

bella rosaJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111

beras merah waroenG & barJalan Kartika Plaza, TubanP +62 361 756 884www.adhijayahotel.com

bluefin Complex Kuta SidewalkJalan Kartika Plaza P +62 361 764 100www.rama-restaurants-bali.com

bubba GumP shrimP CoJalan Kartika Plaza 8XP +62 361 754 028

dulanG CaféJalan Kuta Square Bl C/20-21P +62 361 753 389

flaPJaKsComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com

frutti iCeDiscovery Shopping MallJalan Kartika PlazaP +62 361 207 5091

Gabah @ ramayana resort & sPaJalan Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com

Golden lotus @ bali dynasty resortJalan Dewi Sartika, TubanP +62 361 752 403

GubuK maKan manG enGKinGJalan Nakula 88P +62 361 882 2000

hard roCK CaféJalan Pantai KutaP +62 361 755 661www.hardrock.com

ifioriJalan Kartika PlazaP +62 361 750 158www.ifioribali.com

Kori restaurantJalan Poppies IIP +62 361 758 605www.korirestaurant.co.id

Kunyit bali @ santiKaJalan Kartika PlazaP +62 361 759 991www.santikabali.com

la CuCina italiana@ disCovery KartiKa PlaZa hotelJalan Kartika Plaza,

kuta

seminyak

resTAurANTs

The Balcony

Kokoya

eCho beaCh houseJalan Pura Batu Mejan, Echo Beach CangguP +62 361 747 4604

om orGaniCJalan Batu Bolong, Canggu BeachP +62 361 960 4121.

sol CaféEcho BeachP +62 361 746 3897

stiCKy finGersEcho Beach P +62 361 809 0903

embun life CafeJalan Kayu Putih/Subak Sari 77P +62 361 847 5614

arena Jalan Bypass Ngurah Rai 115 P +62 361 287 255 www.arenabali.com

basiliCo @ sanur beaCh baliJalan Danau Tamblingan, Sanur 80228P +62 361 288 011www.sanurbeach.aerowisata.com

bonsai Café Jalan Danau Tamblingan No. 27P +62 361 282 908

Cafe batuJimbarJalan Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com

CharminGJalan Danau Tamblingan 97P +62 361 288 029

CinnamonJalan Danau Tamblingan 80P +62 361 288 457

fortune CooKieJalan Sudamata No. 5 +62 361 283 342

KoPi bali housePertokoan Graha Niaga Sanur 4Jalan By Pass Ngurah Rai 405EP +62 361 270 990www.kopibali.com

indoChine @ the mansion resortJalan Penestanan, SayanP +62 361 972 616www.themansionbali.com

JuiCe Ja CaféJalan Dewi SitaP +62 361 971 056

lamaK Jalan Monkey ForestP +62 361 974 668www.lamakbali.com moZaiC Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com

murni’s warunGCampuhan BridgeP +62 361 975 233www.murnis.com

nauGhty nuri’sJalan Raya SangginganP +62 361 975 768

Padi @ furama xClusive villas & sPaBanjar Bindu, Mambal, 8 Jalan MelatiP +62 361 898 8688

Pita mahaA Tjampuhan Resort & SpaJalan SangginganP +62 361 974 330

ryoshiJalan Raya UbudP +62 361 972 192

siam sallyJalan Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com

starbuCKs ubudJalan Raya Ubud, CampuhanP +62 361 978 189

tePi sawahJalan Raya Goa Gajah Br. Teges, PeliatanP +62 361 975 656www.tepisawahvillas.com

three monKeys CaféJalan Monkey ForestP +62 361 975 554

tsavo lion @ bali safari & marine ParKJalan By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8, GianyarP +62 361 975 656www.balisafarimarinepark.com

three monKeysjalan Monkey ForestP +62 361 975 554

tut maKJalan Dewi SitaP +62 361 297 5754

water Garden Café @ The Water Garden HotelJalan Raya CandidasaP +62 3634 1540

Café moKaJalan Raya UluwatuP +62 361 780 5938

ChoColate CaféJimbaran CornerJalan Raya UluwatuP +62 361 704 663

Cire @ alila villasJalan Belimbing, Sari Banjar, TambiyakUluwatuP +62 361 848 2166

dava @ ayanaJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com

di mare @ Karma JimbaranJalan Bukit PermaiP +62 361 708 848

Grande Café @ le Grande suitesBl. 5 Pecatu Indah ResortJalan Raya UluwatuP +62 361 848 1388

Ju-ma-na @ banyan tree unGasanJalan Melasti Br. KelodUngasan, Jimbaran P +62 361 300 7000

Karma lounGe @ Karma JimbaranJalan Goa LempehBjr. Dinas Kangin UluwatuP +62 361 708 800

Kayu manis @ new Kuta CondotelJalan New Kuta Condotel Kawasan Pecatu Indah Resort, South KutaP +62 361 848 4555

KisiK @ ayanaJalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222

Ko @ interContinetal bali resortJalan Uluwatu 45P +62 361 701 888

le Grande Cafe @ le Grande suites PeCatuJalan Raya UluwatuP +62 361 848 1388

PePenero Temple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677

sanGKar @ bulGari resortJalan Goa LempehBanjar Dinas Kangin UluwatuP +62 361 847 1000www.bulgarihotels.com

warunG KeramiK @ JenGGala GalleryJalan Uluwatu IIJimbaranP +62 361 703 311www.concepts.com

warunG sibuniJalan Uluwatu 81UngasanP +62 361 704 085

taman wantilan @ four season Jimbaran P +62 361 701 010www.fourseasons.com

tamarind @ the banyan tree unGasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000

lotusJalan Danau Tamblingan 30P +62 361 289 398

maniK orGaniKJalan Danau Tamblingan 85P +62 361 855 3380

massimoJalan Danau Tamblingan 228P +62 361 288 942www.massimobali.com

the villaGe @ Griya santrian Jalan Danau Tamblingan 47 P +62 361 285 025www.santrian.com

PePPers latino Grill & bar @ sanur beaCh bali hotelJalan Danau Tamblingan 190P +62 361 288 011

PiZZa ria @ bali hyatt Jalan Danau Tamblingan 89 P +62 361 281 234

sanur harum@ sanur Paradise hotel & suitesJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com

telaGa naGa @ bali hyatt Jalan Danau Tamblingan 89P +62 361 281 234

the street CaféJalan Danau Tamblingan No. 21P +62 361 285 953

the villaGe @ Griya santrian Jalan Danau Tamblingan 47 P +62 361 285 025www.santrian.com

ayunG terraCe @ four seasonsSayan, UbudP +62 361 977 577

bali buddha Jalan Jembawan 1P +62 361 976 324

batan waruJalan Dewi SitaP +62 361 977 528

bridGes baliJalan Raya CampuhanP +62 361 970 095

bumbu baliJalan Suweta 1P +62 361 974 217www.bumbubaliresto.com

sanur

bunute Jalan Dewi SitaP +62 361 972 177www.bunute.com

Café lotus Jalan Monkey ForestP +62 361 975 660www.lotus-restaurants.com.

Café moKaJalan Raya UbudP +62 361 972 881

Casa luna Jalan Raya Ubud P +62 361 977 409www.casalunabali.com

CasCades @ the viCeroy baliJalan Lanyahan, Banjar NagiP +62 361 972 111 www.cascadesbali.com

Clear CaféJalan Hanoman No. 8P +62 361 889 4437

Coffee & ...Monkey Forest Road No 67P +62 361 972 950

elePhant safari ParK and lodGeJalan Elephant Park taro/TegalalangP +62 361 721 480

fivelementsPuri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung 80352Ph +62 361 469 206

Glow @ Como shambalaBegawan GiriP +62 361 978 888www.cse.como.bz

Green houseJalan Monkey ForestP +62 361 978 189

ibah restaurant@ ibah luxury villasCampuhanP +62 361 974 466

gianyar-ubud

karangasem

jimbaran-uluwatu


embun Life Café

Pita Maha

Ju-Ma-Na

Kopi Bali House

tamarind KitChenJalan Raya UluwatuBr. Tengeh SariP +62 361 790 3118

taPis @ Kayu manis JimbaranP +62 361 705 777

all sPiCes @ the royal santrianJalan PratamaP +62 361 778 181www.theroyalsantrian.com

bumbu baliJalan PratamaP +62 361 774 502

GiorGio italian Cuisine @ aston bali beaCh resort & sPaJalan Pratama 68 X P +62 361 773 577

rin @ ConradJalan Pratama 168 P +62 361 778 788www.conradhotels.com

seafood laGoonJalan Pintas Tj. Benoa 7P +62 361 8010 999www.restaurantlagoonbali.com

the tao bali Jalan Pratama 96P +62 361 772 902www.taobali.com

sPiCe @ ConradJalan Pratama 168 P +62 361 778 788www.conradhotels.com

ulamJalan Pratama No. 88P +62 361 773 738

animo restoJalan By Pass Ngurah Rai 98Mumbul, Nusa DuaP +62 361 770 203

boneKa @ the st. reGis bali resort P +62 361 847 8111 www.stregis.com

laGoona @ ayodya resort baliJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102

musashiJalan Terompong SouthP +62 361 773 535

Pantry maGiCRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647

PaPayaJalan Mertanadi, KutaP +62 361 759 222

PePitoJalan Kediri 36A. KutaP +62 361 759 112

sCeniaJalan Suwung Batan Kendal 52 Block VP +62 361 275 2007www.scenia.co.id

sour sally @ mall bali GaleriaSimpang Dewa Ruci Lt. 1 Unit 1A No. 8P +62 21 451 038

the Cellardoor - hatten winesKompleks Dewa Ruci 3Jalan By Pass Ngurah RaiP +62 361 767 422

waterbomJalan Kartika Plaza, TubanP +62 361 755 676

ZerosPiritsJalan Legian 94, KutaP +62 361 754 244

oCean terraCe @ the laGunaKawasan PariwisataP +62 361 771 327

oCtoPus @ ayodya resortJalan Pantai MengiatP +62 361 771 102www. ayodyaresort.com

Pasar senGGol@ Grand hyatt baliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com

Piasan @ Kayumanis nusa dua Private villas & sPaBTDC Area Nusa Dua 80363P +62 361 770 777www.kayumanis.com

raJa’s @ nusa dua beaCh hotel & sPaP +62 361 771 210www.nusaduahotel.com

salsa verde @ Grand hyatt baliPO BOX 53P +62 361 772 038www.bali.grand.hyatt.com

the terraCe @ amanusa nusa dua P +62 361 772 333

the shore @ niKKo bali resort and sPaJalan Raya Nusa Dua SelatanP +62 361 773 377

ulamJalan Mengiat No. 14P +62 361 771 590

veranda restaurant @ the westin resortsP +62 361 771 906www.westin.com/bali

bumbu desaJalan Raya Puputan 42P +62 361 221 850

PondoK KurinGJalan Raya Puputan 56RenonP +62 361 234 122

88 ClubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540

aston Pool bar@ aston Kuta hotel & residenCeJalan Wana Segara, KutaP +62 857 754 999

baCioJalan ArjunaSeminyakP +62 361 742 4466

bahianaJalan Camplung Tanduk 4, SeminyakP +62 361 736 662

blue eyesJalan Bypass Ngurah Rai 888 SanurP +62 361 806 1333

boshe vviP lounGeJalan By Pas Ngurah

Rai No. 89X, Tuban, Kuta+62 361 848 4600

CenterstaGe@hard roCK hotelJalan Pantai KutaP +62 361 761 869

deeJay ClubJalan Kartika Plaza 8XP +62 361 758 880

deJa’vuBlue Ocean Beach 7X SeminyakP +62 361 732 777

divine wonderlandJalan Kayu Aya, OberoiP +62 361 730 759

doublesix ClubJalan Arjuna, SeminyakP +62 361 731 266

eiKonJalan Legian 178, KutaP +62 361 750 701

GraCie Kelly’s @ bali dynasty resortJalan Kartika Plaza, Tuban, KutaP +62 361 752 403

hard roCK CaféJalan Pantai KutaP +62 361 755 661

hu’u barJalan Oberoi PetitengetP +62 361 736 443

infamy @ the stonesJalan Pantai Kuta P +62 361 766 100

JaZZ Cafe ubudJalan Tebesaya, UbudP +62 361 976 594

Kama sutraJalan Pantai Kuta, KutaP +62 361 761 999

Ku de taJalan Laksmana 9 SeminyakP +62 361 736 969

m bar GoJalan Legian, KutaP +62 361 756 280

nammos beaCh Club@Karma KandaraJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222

neroJalan Legian 384 KutaP +62 361 750 756

oCeans 27@ disCovery shoPPinG mallJalan Kartika Plaza P +62 361 765 027www.oceans27.net

oZiGo bar ubudJalan Sanggingan UbudP +62 81 974 728

cLubs ANd bArs

arts rePliCa foodKompleks Ruko Tuban Plaza No. 2Jalan By Pass Ngurah Rai, TubanP +62 361 759 501

baliePiCureLuxury CateringJalan Raya Kerobokan No. 253, KerobokanP +62 361 737 121

bali Korean marKetJalan By Pass Ngurah Rai 500, SanurP +62 361 281 929

bali moon liquerswww.balimoonliquers.netP +62 361 461 945

bali starsSeminyak SquareJalan Kayu Aya, SeminyakP +62 361 960 4183

Casa GourmetSeminyak SquareJalan Kayu Aya, SeminyakP +62 361 738 026

CoCo GourmetDiscovery Shopping MallJalan Kartika Plaza, KutaP +62 361 769 611

diJonKuta Poleng Mall Bl. A1-A2Jalan Setiabudhi, KutaP +62 361 759 636

drum whisKyJalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, TabananP +62 81 3370 65688

Gourmand deli @ st. reGis bali resortKawasan PariwisataNusa DuaP +62 361 847 8111

Gourmet GaraGeJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650

hard roCK beaCh Club (hrbC) deli @ hard roCK hotelJalan Pantai, KutaP +62 361 761 869

KayuaPiJalan Kuwum 1X, KerobokanP +62 361 787 7476

Kou CuisineJalan Monkey Forest, UbudP +62 361 972 319

mini martJalan Kediri 36A, KutaP +62 361 759 112

nusa dua

denpasar


PiCCadillyJalan Danau Tamblingan 27P +62 81 289 138

red CarPet - ChamPaGne barJalan Kayu Aya 42C, SeminyakP +62 361 737 889www.redcarpetbali.com

roCK bar@ ayana resort & sPaJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222

seCtor bar & restaurants@ bali beaCh Golf Course Jalan Hangtuah 58 SanurP +62 361 287 733

sKy GardenJalan Legian 61, KutaP +62 361 755 423

sos @ the anantaraJalan AbimanyuSeminyakP +62 361 737 773

tequila barGrand Istana Rama HotelJalan Pantai KutaP +62 361 752 208

the bar @ PantareiJalan Raya Seminyak 17A, SeminyakP +62 361 732 567

the livinG roomJalan PetitengetKerobokan P +62 361 735 735

the oCean bar @ the leGianJalan Kayu Aya, OberoiP +62 361 730 622

vi ai PiJalan Legian 88, KutaP +62 361 750 425

the treeJalan Pratama, Tanjung BenoaP +62 361 773 488

Aston Pool Bar

tanjung benoa

Giorgio

MIsceLLANeous


Ngurah Rai International Airport (International Arrival)

Kuta/Seminyak // 100 Sun Set . Airport (VOA) . Anantara Resort Seminyak Bali . Aston Kuta . BIMC . Bale Bali . Bali Concierge . Bali

Dynasti Resort “Gracie Kelly’s” . Bali For You . Bali Mandira Beach Resort & Spa . Bali Star . BaliEpicure . Beras Merah . Biku . Bianco . Blue

Fin . Brasserie . Bristo Batu Kali . Bubba Gump Shrimp Company . Budesa . Cafe Betawi . Cafe Degan . Cafe Marzano . Cafe Moka Seminyak .

Cafe Moka Canggu . Coco Bistro . Coco Gourmet . Cocoon . Coffee Corner . Colonial Living . D’Sawah . dari : bali . Delicious Onion . Desa Seni .

Dijon Cafe . Divine Wonderland . Drum Whisky . Echo Beach House . Elite Havens . Elysian’s . Embun Live Cafe . Enhay Cafe . Flapjaks . Gabah

. Garuda Indonesia @ Kuta Paradiso . Grand Istana Rama . Hard Rock Cafe Bali . Hard Rock Hotel . Hard Rock Radio Bali . Harris Resort Kuta

. Harris Riverview . Hatten Wine . Holiday Inn Resort “Envy” . House of Wine Seminyak . Hu’u Bar & Nutmegs Restaurant . Ifiori . Indowines .

Juice Ja . Kafe Betawi . Kayugaya . Kebab Palace . Kedai Tiga Nyonya . Kemayangan . Ketupat . Khaima Restaurant . Khrisna Group . Khrisna

Kreasi . Kokonut Suites “Suka Suka” . Kokoya . Kopi Tiam Oey . La Lucciola . Le Barracouda . Little Green . Lobré Bar & Grill . Maccaroni . Ma

Joly Restaurant & Lounge . Mannekepis Jazz-Blues Bistro . Metis . Minimart Double Six. Minimart Pantai Kuta . Minimart Oberoi . Nero . Nuris

Warung Batubelig . Oenpao . Om Organic Restaurant . Padma Resort & Hotel Bali . Pan Pacific . Pantry Magic . Passargad Persian Restaurant

. Patra Bali Resort & Villa . Papa’s Cafe . Papaya Fresh Gallery . Pepito Tuban . Potato Head . Pulp Art Juiceteria . Queen’s of India . Queen’s

Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seaside Cottage . Royal Beach Seminyak . Sari Organik . Sarong

. SDP . Sea Circus . Secret Garden . Sentosa Villa “Blossom” . SIP . SoHo . Stadium . Sticky Fingers . The Balcony . The Haven Seminyak .

The Kayana . The Legian Bali . The Samaya . The Stones “Salt”. The Oberoi Bali . The Patra Bali Resort & Villas . The Vira Bali Hotel “The

Grill Corner” . Tobelo . Trattoria . Ultimo . Utopia . ViAiPi . W Retreat and Spa Bali . Wahana Money Changer . Warisan . Warung Made Kuta .

Warung Made Seminyak . Waterbom . Word of Mouth . Yut’z . Zula Vegetarian Paradise . Zero Spirit .

Nusa Dua/Jimbaran // Arts . Aston Bali Resort & Spa . Alila Villa Uluwatu . Ayana Resort & Spa . Ayodya Resort Bali . Banyan Tree .

Boshe . Cafe Moka . Chateau de Bali . Conrad . Dimare @ Karma . Four Season Hotel . Garuda Indonesia @ Bali Collection . Gending Kedis .

Grand Hyatt Bali . Intercontinental Bali Resort “KO” . Karma Lounge . Kayumanis Nusa Dua “Piasan” . Kupu Kupu Barong . Laguna Garden .

Le Grande . Melia Resort Nusa Dua . Melia Benoa . Minimart Jimbaran . Minimart Tanjung Benoa . Musashi . New Kuta Condotel . Nikko Bali

Resort & Spa “The Shore” . Novotel Coralia Benoa . Novotel Nusa Dua . Nusa Dua Beach Hotel . Pepenero . Pepito Jimbaran . Ramada Resort

Benoa “The Tao” . Seafood Lagoon . STP Bali . St Regis Bali . Tamarind Kitchen . The Bali Tropic Resort & Spa . The Beverly Hills Bali . The

Laguna A Luxury Collection Resort & Spa . The Westin Resort . Warung Keramik . Warung Sibuni

Denpasar/Sanur // Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Cafe Batujimbar . Charming . Cinnamon . Flapjak . Fivelement

. Fortune Cookie . Garuda Indonesia @ Jl.Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur . Griya Santrian/The

Village . Kopi Bali House . Lotus Restaurant . Manik Organic . Massimo . Mercure Sanur . Mezannine Restaurant & Bar . Minimart Sanur . SPB

Denpasar . Sanur Beach Hotel “Basilico” . Scenia . Sector . Smorgas . Starbucks . Street Cafe . Tsavo Lion @ Bali Safari & Marine Park .

Ubud // Amandari . Bridges Bali . Bunute . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic . Kou Cuisine . Kupu Kupu Barong

. Pita Maha . Puri Ahimsa “Fivelements” . Sawah Indah . The Mansion “Indochine” . The Payangan Hideaway . Three Monkey . Tut Mak . XL

Lounge .

Others // Alila Karangasem . Drum Whisky Tabanan

Jakarta // Acacia Hotel . Akmani . Alila . Aryaduta Suite Hotel Semanggi . Aston Cengkareng City Hotel . Aston International Hotel . Aston

Marina . Aston Rasuna Residence . Atlet Century Park . Ciputra Hotel . Dharmawangsa Hotel . Four Seasons Hotel . Grand Flora Hotel .

Grand Kemang-restyle International . Grand Mahakam Hotel . Grand Sahid Jaya . Grand Tropic Suites Hotel . JW Marriot Hotel . Harris Hotel

Conventios Kelapa Gading . Hotel Aryaduta Lippo Village . Hotel Borobudur . Hotel Indonesia Kempinski . Hotel Mulia Senayan . Ibis Network

Indonesia . InterContinental Jakarta Midplaza . Kristal . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih . Novus Hotels

& Resort . Park Lane . Prima Plaza Hotels & Resort . Ritz Carlton . Shari-La Hotel . Sparks Hotel . Starbucks . Sultan Hotel . Swiss-Bel Hotel

International .

* Let’s Eat reserves the right to change pickuppoints at any time and without prior notice

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 600,000 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 - 23 letseat issue

Documents