vol-28 letseat issue

7/31/2019 vol-28 letseat Issue

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VOLUME 28 - nOVEMbEr 2011

Sweet Heaven

flapjaks@ Ivory

Dine and Leisure sti Mt

Spotlight Gd

New Restaurant sig fi

Local Cuisine Wgkw

Drink Zone r T



12. NEW ENTRIES

22. INgREdIENT

giner

26. NEW RESTauRaNT

Single Fin; : Uluwatu Dreaming

30. food SToRy

Pe Espn

34. SPoTlIghT

gs; Te a Rners

38cover sToryFlapjaks @ Ivory

Sweet Heaven

44. dINE & lEISuRE

Sti Mestr; Siver & Spice

contents

18 local cuIsIne

Warung KawanuaAuthentic Manadonese Cuisine

6www.ttmg.m



Cver:

Big Man Java Set

Pt b heri obrin

lctin: fpjs

Semin

52.. ThE SPECIa

Ce I Nmn Meci; Simpe, Ee

Ce Jsmn S; a frenc a

56. lET’S C

It’s Bee Terii

58DrInk zonRooftop Dine and Music Loun

Kuta’s Coolest R

62. dESS

Rts; Sweet h

66. hoW To S

67. MaP & dIRECT

76. PICk uP P

48HealTHy fooD

Happy FalafelMiddle Eastern Magic

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FIRE @ W RETREAT & SPA BALI - SEMINYAKJL. PETITENGET, SEMINYAK, DENPASAR, BALI

T: +62 361 4738 106E: b&[email protected]

EXPLORE WHOTELS.COM/BALISEMINYAK

The Sunday Brunch at FIRE has all the comforts of home. Chef Ian

Lovie has created the ideal brunch with his favourite dishes (and

yours!) in mind. But pace yourself, there is a lot to go around.Imagine a lazy Sunday featuring a wide selection including

fresh shucked oysters, an egg station, fresh seafood and

prime meats, a carving station and much more. Choose the

beverage package and get free flow sangria, red & white wine

and beer. Come see for yourself, we would love to have you.

Every Sunday from 12 – 3.30pm

IDR 395,000 ++ (brunch package)

IDR 870,000 ++ (brunch package + beverage package)



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-timefood friend. She enjoyed her exposure to

many different restaurants during her year

teaching Indonesian Language and Culture

in Washington DC. Now back in Indonesia

she has discovered that her pleasure

in trying new food and restaurants has

deepened. Menur mostly works in sales

and marketing, but deep down she k nows

that one day she will have her own business,

hopefully a restaurant! \MA

Formerly worked full-time on the editorial

team of a local tourism magazine, but found

the life of a freelance writer suits her best

and allows her to follow her passions in life,

writing and travelling – while worshiping

the beauty of nature at the same time. \AM

Alison

Menur

Ari

Office

Khrisna Building II, 2 Floor

Jalan Raya Kuta 88RKuta, Bali 80361, Indonesia

nd Ph +62 361 961 0066

Fax +62 361 762 241

[email protected]

www.kivm.co.id

Mahendra

Yunata OctavianoHendra Oktaviano

Alison Elizabeth Bone

Menur Astuti

Ari Mustikawati

Inggita Kasim

Karena van Maanen

Heri Obrink

Lidya Julianty

([email protected] .id)

Rendy Rustam

(rend y@le tseatmag. com)

Cindy Soraya S

(cind y@le tseatmag. com)

Tommy S Heriadi

Kumara

Agung Selly

I Wayan Wartana

I Nyoman Supartika

I Nyoman Susila

Henry A Bloem

Senior Advisor

Managing DirectorEditor-in-Chief

TA Bid Business Development

Writers

Senior Graphic Designer

TA Bid Graphic Designer

Photographer

Account Director

Account Executive

Web Guy

Human Resources

Dirtribution & Circulation

Food and Beverage Advisor

0 www.ttmg.m

BALI

0

0

0

0

0

9

9

9

9

9

9

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Already causing quite a stir with its

gorgeous cliff top setting, laid back

Mediterranean vibe and seriously

good tapas and paella, El Kabron takes

things up a notch with its introduction of ‘flip

flop fine dining,’ offering gourmet cuisine

that you don’t have to dress up for.

We arrive in time for a sunset sangria

enjoyed cliffside, then bask in the star light

with our feet in the sand as we indulge in

an exhilerating seven course degustation

menu. Chef Marc Torices weaves his

magic with artistic flair, thoughtful pairing

and an absolute dedication to perfection.

Highlights include the truly inspired Low

Tide, a sea salad presented like a reef at

low tide, with prawn carpaccio, tiny oysters,

leafy seaweed and a fluffy sea flavoured

foam; a perfectly balanced Ecologic Baby

Salad featuring contrasting flavours of

fresh springy greens, salty iberico, creamy

home made cheese, and bursts of berry and

fresh mint; and a Roasted Australian Lamb

Shoulder matched with delicate flavours of

asparagus, sprigs of herbs, snow peas, pink

and yellow flowers and tiny champignons.

The evening passes in a pleasurable haze of

the finest food and wine, impeccably served,

and accompanied by the mellow strains

of an accoustic quartet. Couples enjoy

romantic dinners, animated groups share

jugs of sangria and there is not a starched

tablecloth, a suit, or a pair of high heels to

seen. El Kabron has successfully challeng

the notion that fine dining needs to be form

so come in your shorts and sandals, bri

your friends and enjoy beautiful food the w

nature intended – in comfort! \AB

*Degustation menu available Wednesdays (and Saturdays

December) reservations essential.

El Kabron Fine Dining in Flip Flops

El KABron

SpAniSh rEStAurAnt And Clif

CluB Jaa paa Cemkak, peca

p +62 361 780 3416

oe 11.30 ae.



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HOTEL DEBUTS: ABU DHABI BANGKOK BA L HA

DOHA FLORENCE MAURITIUS SANYA SHEN

TIANJIN stregis.com©2011 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, St. Regis and

their respective logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its aliates.

SUNDAY BRUNCH AT BONE

LUXURIOUS. SIMPLY DIVI

Now serving Sunday Brunch!

An extension to the famous scrumptiou

and extensive breakfast experience at Bon

And then there is our special Brunch featuri

carte breakfast favourites of Wagyu Beef SteEggs, Lobster Egg Omelet, Egg Nouvelle, Fresh

and Avruga Pearls Blinis along with sumptuo

options including Carvery and Valrhona Ch

Fountain, complemented with soft drinks an

and a live Jazz Band. Life is good.

An additional beverage package of free o

wines and selected cocktails is also availa

from 12.00pm to 3.00pm.

Complimentary aperitif selection including

our signature Bloody Mary at King Cole Ba

from 11.00am to 12.00pm.

Brunch is from 12.00pm to 3.00pm.

Reservation is required.

Pool and beach facilities are reserved for hotel gues

www.balibeyondgourmet.com

KAWASAN PARIWISATA NUSA DUA LOT

NUSA DUA . BALI 80363 . INDONESIA

STREGIS.COM/BALI(62)(361) 8478 111



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new entries

fairy tale

dinnerJimbaran Beach Club offers a ‘fairy tale’ sunset romantic

dinner set in an intimate location on Muaya Beach, Jimbaran.

The open air setting is beautifully decorated with candles and

torches to complement the dramatic sunset backdrop and

tantalising Mediterranean cuisine. Jmbaa Beac Cb by

K K Ba, Jaa Bk pema, Jmbaa, p

+62 361 703 342. \AM

south african flair

Chef Graeme Ritchie has managed to bring Nikko Bali Resort & Spa

culinary experience another step up. He recently invited local media

partners to come and sample the flavours of South Africa, his homecountry. During the special event “Journalists Can Cook,” Chef

Graeme presented South African Braai or barbeque. He specially

prepared the unique flavors of South African delicacies such as air-

dried red buck (deer), crayfish pate with griddle bread, boerewors

(tradit iona l sausage) , sosaties (lamb and apricot) and many more

exotic dishes. nkk Ba res & Sa, Jaa raya nsa da

Seaa, p +62 361 773 377. \AM

White AlbaTrufeNovember is the best month to experience the Jewel-Alba

white truffle. Imported from the Piedmont region in Italy, thetruffle is well-known for its aroma, taste and aphrodisiac

qualities. Ju-Ma-Na is ready to seduce you with a range of

set courses including white Alba truffle omelette and butter

poached lobster, caviar and fresh grated alba truffle. While

for dessert, the chef creates the sensational Tahitian vanilla

soufflé with truffle ice cream to sweeten the evening. J-Ma-

na, Baya tee, Jaa Meas Baja Ke, uasa,

p +62 361 300 7000. \AM



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clean up the

world

Celebrating “Clean Up the World” weekend, South Kuta

Business Association (SKBBA) organized a beach clean up

with hotels, restaurants, schools and other tourist attractions

in the area participating. The event aimed to spread

awareness of the importance of a clean environment which

is the responsibility of everyone. Ba dyasy res,

Jaa Kaka paza, tba. p +62 362 752 403. \AM

stars wars in bali

The annual “Stars Wars Flair & Bartending Championship 2011” event was

held at Ramayana Resort & Spa, with special guest Dario Doimo – the world

flair champion from Italy. 33 contestants from Indonesia, Malaysia and Russia

competed to win the battle for the most skillful and talented bartenderramayaa res & Sa, Jaa Bak Sa, Ka, p +62 361 751864.

\AM

bakeryworkshopAerowisata Hotel & Resort invited Fred Pfister – an internationa

independent bakery & pastry consultant to present a “Baker

Workshop” to chefs from all Aerowisata Hotels, who learned a

the secrets for baking high quality products like breads, croissant

and pastries to enhance the menus in their hotels. Sa Beac

he Ba, Jaa daa tamba, Sa p +62 361 288

011. \AM

French S’il VouS PlaÎt!

French food is often associated with posh interiors, exclusive glasswa

formal service and a big bill. Not so at Chef de Partie, where you c

savour rustic and classical French fare in a casual setting at vereasonable prices. Well executed dishes are designed to tantalize yo

taste buds and are enjoyed in a modest well-spaced dining area perf

for unwinding and relaxing at the end of a long day! Ce e pa

resaa, Jaa peee 2x, Kebka. \AM



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novotel

earthcheck

Novotel Bali, Nusa Dua has achieved the prestigious EarthCheck

Certified status granted by EC3 Global. EarthCheck recognizes

Novotel Bali Nusa Dua’s commitment to operate at the world’s

highest environmental standard. The Certification process

involves either an onsite audit or offsite assessment by an

EarthCheck approved independent third party auditor. The

successful completion of the Certification process demonstrates

Novotel Bali Nusa Dua’s strong commitment to the principles of

environmental sustainability. nve Ba nsa da, BtdC

cmex, nsa da, p +62 361 848 0555. \AM

barbecue brunchConrad Bali launched Sunday Barbeque Brunch at its signature beachfront

restaurant, Eight Degrees South. Guests can indulge in all-time breakfast

favourites including truffled-hollandaise eggs benedict, seafood frittata,

and divine pastries. Fresh river prawns, rock lobsters, fish brochette,

squid and premium meat create the center piece of this promotion. The

brunch also includes free flow soft drinks, fresh juices, tea and a cocktail

or glass of sparkling wine on arrival. You can sample this tempting Sunday

Barbeque Brunch at IDR 385.000,-++. Ca Ba, Jaa paama 168,

taj Bea, p +62 361 778 788. \AM

brew a cup

Starbucks Coffee Company has launched its

breakthrough Starbucks VIA Ready Brew in all

Indonesian stores, expanding upon the company’s

coffee expertise and repertoire of fine coffees.

Starbucks VIA is made from 100% natural roasted

Arabica coffee in a micro-ground form that is rich

and full bodied. A new way to brew a cup anytime,

anywhere. \AM



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welcome

aboard

Nusa Dua Beach Hotel & Spa recently welcomed Australian

Chef Geoffrey Sinclaire Clark to the property as the new

executive chef. Geoff has a wealth of culinary experience

at five-star luxury hotels and resorts throughout the region.

His passion, vast knowledge of Asian cuisine and his

personal zeal in using authentic local produce will surely

take culinary presentation at Nusa Dua Beach Hotel & Spa

to a higher level. nsa da Beac he & Sa, Kawasa

pawsaa BtdC, nsa da, p +62 361 771 210. \AM

world travel

award St. Regis Bali Resort has once again been acknowledged

for its luxury and high standard of service by the prestigious

World Travel Awards, as Asia’s Leading Luxury Resort

This coveted award brings The St. Regis Bali Resort

which has only been opened for 3 years, to newer heights

and is complemented by previous awards such as [Trave

+ Leisure] - 10 Best New Hotels 2008, a truly remarkable

accomplishment. S. res Ba res, Kawasa

pawsaa BtdC S6, nsa da, p +62 361 300

5538. \AM



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local cuisine

Warung Kawanua offers food

from Manado, North Sulawesi,

a region renowned for its spicy

and delicious cuisine. The warung opened in

August this year and provides an oasis for

people looking for food with a cozy lounge

area, free wi fi access and air conditioning

with the added benefit of spacious parking.

I found this encounter with Manadonese

food really interesting, due to their different

combinations of meat and spices. Warung

Kawanua aims to give the authentic taste of

Manadonese food and they do the best they

can by buying cerain ingredients directly

from Manado, like ginger and roa fish,

and making their own ingredients like the

mayonnaise, and strawberry concentrate

warung Kawanua Authentic Manadonese Cuisine

for some of the desserts. Chef Romi is

Manadonese with a background in all t ype

and kinds of food.

We try a range of appetisers includin

Pisang Goreng Colo Colo , a one of a kin

dish, with a mix that I find quite rare. Th

naturally sweet fried banana is combine

with a savoury condiment made from ch

and roa fish creating a surprising taste tha

is really enjoyable.

There is an abundant choice of mai

courses, we start with Ayam Bakar Rica

a Manadonese specialty. Rica translate

as chilli in Manadonese, and Ayam Baka

Rica is a piece of grilled chicken that i

glazed and topped with a spicy mix o

Ayam B aka r ca

Keaa Kaka Ka Asam

Bb MaaEs Ca



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red chilies, shallots, onion and ginger resulting in a fragrant orangsauce and served while it is piping hot with warm white rice. Ther

is also Mi Kuah Cakalang , noodle soup with onion, leek, pepper an

green veggies with cakalang fish that has a strong influence on th

overall taste. Bubur Manado is a healthy choice and a unique dis

of porridge that is made of rice, pumpkin, sweet corn and wate

spinach. The right way to enjoy this dish is to take a bit of the samba

roa (chili condiments with roa fish mix) and stir a bit with part o

the porridge, take it with a spoon and eat it with the fried anchov

that is served on the side. The fresh Kepala Kakap Kuah Asam is

soup made from the head of fresh fish, and has a fresh sour taste

a bit like tom yam. A pastry corner offers delicious dessert like th

Klappertaart which is a Manadonese specialty made of cinnamon

raisin, coconut, almond and rum, perfect when served chilled.

All kinds of delightful drinks are available from the drinks list, lik

Sparkling Blue and Sparkling Purple which are soda drinks wit

flavours, a refreshing escape from a hot day. Es Cinta is a re

dessert, a mix of cincau (grass jelly) and tape (fermented cassava

served with their homemade strawberry concentrate and toppe

with shredded ice. Coffee Lovers can try Plaga Bubble Coffe

Blend and Plaga Cincau Coffee Blend with coffee and cinca

(grass jelly ).

Authenticity mixed with fresh ingredients makes Warung Kawanu

worth a try. \MA

WArung KAWAnuA

Sse ra 819

p +62 361 752 976

oe 10am – 10m

Sea 50

Ka Ma A - 5

M Ka Cakaa

psa ge C C

paa Bbbe Cee Be & paa Cca Cee Be



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ingredient

Ginger is the common name for

Zing iber offic inale, which was

originally cultivated in South Asia

before spreading around the world. It is

consumed as a delicacy, medicine, or spice

for it produces a hot and fragrant flavour.

Young ginger rhizomes are juicy and

fleshy with a very mild taste. They are

often pickled in vinegar or cooked as an

ingredient in many dishes. They can also

be put into boiling water to make ginger

tea, to which honey, sliced orange or lemon

may be added. Mature ginger roots are

usually nearly dry and make a quintessential

ingredient in Chinese, Japanese and other

South Asian cuisines for flavouring seafood

Ginger

and vegetarian dishes. Candied ginger is the

root cooked in sugar until soft, and makes a

tasty confectionery.

In Western cuisine, ginger is traditionally

used in sweet foods such as ginger ale,

gingerbread, ginger snaps, ginger biscuits

and speculaas. Green ginger wine is

produced in the United Kingdom, and

traditionally sold in a green glass bottle. In

Japan, ginger is pickled to make beni shoga

or grated and used raw on tofu or noodles. In

the traditional Korean dish; kimchi, ginger is

finely minced and added to the ingredients

of the spicy paste just before the fermenting

process. In Indonesia, a beverage called

wedang jahe is made from ginger and palm



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sugar. Indonesians also use ground ginger

root, called jahe, as a common ingredient in

local recipes.

Ginger is often used to decrease arthritic

pain, though further studies need to be

performed. It is also deemed to have blood

thinning and cholesterol lowering properties

that may make it useful for treating heart

disease. Ginger has been found effective in

multiple studies for treating nausea caused

by seasickness, morning sickness and

chemotherapy.

Growing ginger at home is an option as it can

be cultivated all year long and is often used

as landscaping around subtropical homes.

It has an aesthetic appearance because it

produces clusters of white and pink flower

buds that bloom into yellow flowers and

adapt well to warm climates. If you can’t wait

to plant one, buy some fresh ginger roots at a

local grocery store. Choose a smooth, shiny

looking root that has some buds beginning to

form. Soak the roots in warm water overnight.

The next day, plant them in the pot just

beneath the soil level and water well.

Once the ginger has started to grow, feed

every two to three weeks with a general pot-

plant feed. A mature ginger plant will grow

from 60 to 120cm tall. Stems and leaves may

reach up to 30 cm and resemble those of a

lily. You can harvest ginger roots after the

rhizome has grown for around three to four

months and store them in a dry cupboard or

refrigerate for later use. \MA

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new restaurant

Single Fin clings to the cliffs of Uluwat

serving good food with panorami

views over one of the world’s mos

iconic surf breaks.

This very cool cafe/bar opened in Marc

this year and provides the missing link i

Uluwatu, with its laid back hangout vibe

comfortable lounge setting and goo

music. The international style menu serve

up dishes that are big enough to satisf

the hungriest of surfers; healthy enough t

keep their girlfriends happy, and cocktail

that are a hit with everyone. Throw in live

Sunday acoustic sessions, funky recycle

teak furniture, reasonable prices and yo

start to get the picture.

The biggest part of the picture, is obvious

the view – it’s breathtaking! We visit on onof those idyllic Bali days – a deep blue sk

sinking into the azure sea, and perfect glass

waves peeling in one after another, it’s

humbling sight. Considering the location, th

mellow vibe, and the surf boards hangin

from the ceiling, it’s no surprise to learn tha

the cafe was founded by two pro surfers

Tai Graham and Made Kasim. Tai explain

that the name honours the first surfers wh

came here in the 70’s, carrying their singl

fin surfboards down the narrow goat trail.

Single Fin Uluwatu Dreaming

pa Caa



hawaa

Csy Caamay



There is definitely an island feel to the place,

which in my mind always calls for a Pina

Colada, and this is the real deal, icy cold

and creamy with just the right balance of

coconut, pineapple and rum. The range of

smoothies and fresh healthy juices are also

appealing, like Skinny Love, a sweet and

fruity concoction of watermelon, passion

fruit and apple juice.

The food menu offers good solid beach fare,

such as the well named Crispy Calamari

Rings which are salty and crisp, without the

slightest hint of chewiness, dips include

sweet chilli and mayonnaise. The Hawaiian

Chicken Salad arrives in full tropical glory –

filling half a pineapple with tender chicken,

baby potatoes and pineapple chunks all

coated in tasty creamy dressing and topped

with alfalfa sprouts. Served with garlic bread

it makes a substantial meal.

The Pizzas are surely the best in the area,

with thin, slightly crunchy crusts, tasty

tomato base, and just the right balance of

toppings. We order the Single Fin Special

with chicken, mushroom and cheese. Other

options include Meat Lovers, To the Sea

and Vegetarian. The most popular dish on

the menu, and justifiably so is the Grilled

Mahi Mahi , a crispy coated, yet tender

fillet smothered in a creamy sauce, served

with home style mashed potatoes sautéed

carrots and cauliflower.

We stay for the afternoon, ensconced in th

shade of the veranda, mesmerised by th

pounding surf and those few surfers brav

enough to be out there (the waves are prett

big.) What better way to usher in the sunse

than with a Frozen Lemon Margarita? Onc

again the mix is just right, in fact Single Fi

has got it right on every level, again there

no surprise, considering it has been brough

to us by the man behind Black Dog, th

coolest bar that ever hit Seminyak. \AB

SinglE fin

uwa (bew Be p)

p +62 878 620 398 66

oe 7am – 10s (ae Says)

Sea 50

Sky lve Se f Seca pzza fze lem Maaa

ge Ma Ma



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food story

Paella is one of the most famous dishes

in Spanish cuisine, and named for the

shallow pan in which it is cooked

(La Pael la). This quintessent ial rice dish

originated with the fieldworkers of Valencia

in the mid 19th century, who would cook

their lunch time meal over an open fire,

using whatever ingredients happened to

be available, including tomatoes, onions,

wild artichokes and snails. Rabbit, chicken

or duck was added on special occasions.Seafood was not originally used in paella

dishes, as it was difficult to get hold of in the

fields of Valencia.

By the end of the 19th century, ´Paella

Valenciana´ was well known throughout

P a el l a E spa n o l aSpain, and each region began to add their

own twists to the original recipes, with the

addition of fish, seafood and pork. The

cooking of the perfect paella can be quite

a long task, and most Spanish households

have an expert on the art of paella making,

although opinions on the best ingredients to

use often differ from region to region.

It has become a custom at mass gatherings

in the Valencian region (festivals, politicalcampaigns, protests, etc.) to prepare

enormous paellas, that feed everyone in the

town. Valencian restaurateur Juan Galbis

and a team of helpers, made the world's

largest paella in 2001 which fed an estimated

110,000 people.

g



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Cooking paella needs a certain process, and

lots of patience. Recipes and techniques

vary with some chefs claiming that the best

paella is cooked in the oven. As a beginners

guide, when using chicken or pork, the meat

and then the vegetables are stir fried in

olive oil; then water is added and brought

to the boil ready for the rice to be added.

Once the rice is nearly done the paella is

removed from the heat and left to absorb

the remaining water. Traditional paella has a

crispy, caramelized, toasted bottom, which is

called socarrat in Valencian and considered

a delicacy. To achieve a socarrat, you need

to turn up the heat to high and listen to the

rice toasting. Once the aroma of toasted

rice comes from the pan, it is removed from

the heat and cooled, then served directly at

the table. When preparing seafood paella,

the fish needs to be cooked for a much

shorter time than the meat, so that it does

not overcook.

There are several different varieties of paella

available, like paella Valenciana, the original

paella made with chicken, pork and/or

rabbit, paella marisco is made with prawns,

mussels, squid and often white fish, paella

negra is an interesting version, and contains

seafood cooked in squid ink, which turns the

rice black. If you are looking for authentic

paella in Bali, try El Kabron Restaurant and

Beach Club on the Bukit. \MA

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spotlight

The atmospheric beach front at Doub

Six, Seminyak is always a grea

place for a meal and Goodys make

a reliable choice for those looking for

hearty well priced meal, served in a relaxe

atmosphere. The setting is reminiscent of

traditional European tavern, with black shin

stone floors and homely brick walls covere

with fabulous film stills from cinema classic

like Roman Holiday and La Dolce Vita, s

you can eat your meal under a giant portra

of Audrey Hepburn riding through Rome o

a Vesper. I always enjoy the ocean view

and sea breeze from the veranda upstairs

it’s also a great location to take in the se

breeze, and all the action down on th

beach.

The menu is firmly planted in th

international arena, but served Australia

bistro style, which means generous portion

of uncomplicated but tasty food, like bi

GoodysT he All Rounder

ga’s Ceese S rs



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breakfasts, wood fired pizza, pasta, gyros,

seafood, Asian and European classics, and

typical Indonesian food. I immediately hone

in on the Goats Cheese Spring Rolls. They

are excellent, fried to a golden crisp and

filled with tasty, gooey cheese which makes

a fabulous alternative to the more usual

vegetable/prawn variety. Goodys pizzas

are always enjoyable, thanks to a good

dough recipe, and a wood fire oven that

produces a substantial yet light and slightly

chewy base. We have a classic style Vibo

Valentina with chicken, mushrooms and

capsicum, and a Beef Greek Deluxe Pizza

- a Goodys innovation with marinated beef,

tomato, onion and feta, with a homemade,

garlic laden tzatziki poured over the top. The

combination works remarkably well. There

is also aTurkish style Spinach Feta Pide,

always a satisfying combination. Salads

here are substantial enough to be a meal

on their own. Try the excellent Greek Salad

Bee geek dexe pzza

geek gys Seak Saa

Ccke pescaa


http://slidepdf.com/reader/full/vol-28-letseat-issue 36/806www.ttmg.m

or the Grilled Greek Gyros Steak Salad

with lots of greens, sliced grilled marinated

steak and crumbly sharp feta cheese. The

barbecued Seafood Skewers are huge,

decked out with whole prawns, calamari,

green peppers and tomato, the snapper is

particularly good, and there is lashings of

hearty creamy garlic sauce and lots of rice.

The Chicken Pescara is equally tasty and

features char grilled tender chicken fillet

topped with fresh seafood and more of that

thick creamy garlic sauce, with well cooked

thick cut fries on the side.

The Indonesian classic, Sop Buntut (Ox tail

soup) is probably the most famous dish at

Goodys, and I spot lots of people eating

it. An Australian family notice our photo

shoot and come over to tell us that they

have been coming to the restaurant since

it opened six years ago – especially to eat

Sop Buntut because it’s the best on the

island. Apparently it is exceptionally rich and

flavourful, but when I quiz owner George

about what makes it so good he just smiles

and says it’s a secret; and placates me with

two big desserts. There is a slab of fluffy

Lemon Cheese Pie with a pretty cherry

on top, which strikes just the right balance

between sweet and tart, and a chocolaty

Toblerone Mousse Pie with hints of honey,

and the crunch of peanuts. Juices, beers

and wines comlement the menu and the

bottomless Lemon Iced Tea, Blackcurrant

Tea and Lemonade are a great deal.

Open 24 hours Goodys offers something for

everyone at any time of the day or night. \AB

goodYS CAfE @ CuCinA

dbe Sx Beac

Sea 100

p +62 361 216 8294

oe 24 s

Semyak Ma E - 3

Sac fea pe

lem Ceese pe

Babece Sea Skewes



cover story

www.ttmg8

B Ma Java Se



Sweet Heaven

If you are looking for somewhere to indulge your children, (or

your inner child,) Flapjaks house of pancakes and homemade

gelato is the place to go. Big fat waffles, pancakes smothered

in chocolate, Italian style gelato and a range of decadent sundaes

will leave you pleasantly ensconced in a sugar rush of euphoric

proportions.

The flagship restaurant opened in front of Ramayana hotel, Kuta

sidewalk February 2009 and its popularity led to branches in

Sanur, Kuta Beach, Bali Mall Galleria, and Seminyak, which is our

destination today. As soon as we enter the cool air conditioned

Flapjaks @ Ivory

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tams pa

environs I spot a gelato counter glistening with flavours like Fe

Rocher, Chocolate, Nougat, Passion fruit, Melon and Strawber

Bright red, cheery décor and booth seating appeal equa

the young, and the young at heart and the menu is filled wit

most fantastical, calorific and divinely decadent desserts

could possibly imagine. The Big Man Java Set has to be se

be believed – a giant goblet filled to the brim with five scoo

colourful gelato, (I choose mint, strawberry, mango and choco

cream, fresh fruit and waffles. The key to a good sundae

course the ice cream – and the owners of Flapjaks wisely bro



gema Sasaes

0 www.ttmg.m

in a consultant from Rome to ensure

authenticity and taste. Slightly less showy

than the Big Man – but equally enjoyable

are the Caramel and Nuts Gelato Set and

the Berries Gelato Set.

The Cripsy Frui ts Waff le is light and fluffy

on the inside and just a little crispy on the

outside and it’s big – as all good waffles

should be. As the name suggests this one

is topped with cubes of mango, strawberry,pineapple, cream and a choice of icecream.

The Caramel Baileys Waff le, and the

Banana Foster Waffles, served with cooked

bananas, Grad Marnier, raisins and whipped

cream also look pretty good. F&B Director

David Smith tells me that over 40 recipes

were tried before the ‘Flapjaks’ signature

waffle was created – the same dedication

was applied to all Flapjaks offerings.

Moving on to pancakes, options include

Black Forest, Indonesian style Green

Pandan and the lush Tiramisu , loaded

with a coffee mascarpone cream, coffee

ice cream and a liberal sprinkling of cocoa

te Ceese Cees Bk Cy Jce



powder. Liquid refreshments include fresh

juices like Bok Choy , or Mango, iced coffees

and milkshakes, and smoothies.

If you’re in the mood for something salty

rather than sweet, Flapjaks accommodates

with all day breakfasts, including Steak &

Eggs a range of pasta dishes, mains likeGerman Sausages, salads and sandwiches.

Crepes and pancakes also come in savoury

flavours like Creamy Mushrooms, Chicken

Curry and my choice of Triple Cheese with

layers of cheddar nestled within the golden

crepe and a topping of cream cheese and

grated mozzarella.

Flapjaks chefs are currently working on a new

menu which will add a greater range of home

style comfort food with more pastas, burgers

and hearty sandwiches. Three new branchesare also in the pipeline for Jakarta. Watch this

space, and watch your waist line! \AB

flApJAKS @ iVorY

Jaa peee n 88x

p +62 361 847 5471

oe 9am – 11m

Semyak Ma A - 3

www.ttmg.m2

Csy fs Wae



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dining & leisure

Situated on the bypass, Sanur the newly opened, Suarti Maestr

provides a one stop gallery- restaurant- spa experience.

Featuring bespoke jewellery and home wear, ethnic arts and crafts

a spa inspired by the royal palaces of Java, and a comfortabl

restaurant serving light refreshments and full meals, Suarti make

a pleasant place to pass a morning or an afternoon. As an added

incentive, purchases from the gallery valued over RP 800,000 are

rewarded with vouchers for complimentary meals in the restauran

or spa treatments.

Enter the main gallery to find unique Balinese designs delicatel

crafted into ethereal jewellery, incorporating shells, precious stone

and 925 Silver. An alcove in the corner beckons like Aladdin’s cave

filled with gleaming treasures displayed amid glass mosaic busts

chunks of volcanic stone, heavily laden coin belts, and richly wove

textiles from Sumba. Upstairs the stunning handcrafted Suarti hom

ware includes chunky silver cutlery inlaid with pearl, and fantastica

decorative pieces. Back on the ground floor an entire room

dedicated to Papuan tribal art, with masks, head pieces and statues

while another room features wonderful hand blown glass lamps

gourds and vases.

A leafy courtyard leads to the sumptuous Suarti Spa by Lema

alam, where your senses are immediately assaulted with the scen

of spices like cloves, nutmeg and cardamon. Jamus (traditiona

herbal healthy tonics) are available, and signature treatments includJavanese beauty rituals – such as lulur, with a massage, bod

scrub, and petal bath.

SuartiMaestroSilver & Spice

Avca S ake



Ccke nas ge Baby pk r



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The restaurant spreads over two levels and offers a mix of Indonesian

and international food. I start with a good, creamy Avocado Shake

blended with chocolate sauce and follow with an Es Teler which

makes a perfect refreshment on a hot day, with fresh mango,

seaweed, watermelon and green melon served on ice and drizzled

with condensed milk. The Chicken Nasi Goreng is imaginatively

served wrapped in an omelette pocket, and mildly flavoured with

chicken, vegetables and a fiery soy chilli sambal on the side. The

Baby Pork Ribs are the most popular dish on the menu, tender

and coated in a rich tomato sauce served with cauliflower, carrots

and sweet corn. A good range of breakfasts are available for those

who arrive in the morning, and there are also steaks, noodles, and

Rijjstafel. \AB

SuArti MAEStro

Jaa By pass na ra

. 311, Sa

p +62 361 288 739

oe 7.30 am-10m

Sea 50

Sa Ma E - 3

??



www.ttmg.m



www.ttmg.m8

Falafel ranks as one of my all time favourite foods so I wa

delighted to discover Happy Falafel, and even more please

when I spied the enticing salad bar.

Marco and Quib explain that Seminyak lacked a really good, fres

sandwich shop where people could get fast, healthy food to go (o

eat in.) So they started their own, with Quib (who is also executiv

chef at Gado Gado) perfecting the art of creating fabulous falafe

with his own secret spice mix. Moroccan Lamb and Chicken wer

added to the menu, along with baguettes, wraps, a range of salad

and healthy juices like Wheatgrass, and Ginger Cooler.

The bright green colour scheme creates a cheerful setting that fee

delightfully fresh and clean – speaking of clean, I take a peek

the kitchen, it is absolutely spotless. It also houses some very fanc

water filtration tanks so you can rest assured that the salads ar

washed in totally purified water.

The origin of falafel is embroiled in conflict; Palestinians believe that

is a traditional Arab food, while Israelis claim it as a ‘National Snack

Here at Happy Falafel, a balance has been struck – with the falaf

prepared from an Egyptian influenced recipe, but served Israeli styl

with a salad bar comprised of a vast array of Mediterranean salad

For those who of you who are yet to savour falafel, the golde

crunchy balls are made with ground chick peas mixed into fritters

fried with spices and served in a pita bread.

Happy FalafelMiddle Eastern Magic

healthy food

faae



www.ttmg.m0

Help-yourself-salads include chopped

tomatoes, marinated sweet peppers,

kalamata olives, coleslaw and mixed leaves.

They are all good, but my favourites are the

round slices of carrot coated in a dash of

nutmeg and lashings of fresh coriander; and

the sweet and sour cucumber. Dressings

include a thick creamy humus; yoghurt andgarlic; and lush green coriander. Only small

amounts of salad are made at a time and

anything left at the end of the day is thrown

out, so freshness is guaranteed.

Pita sandwiches can also include tasty

Moroccoan Lamb (slow cooked for six hours

and basted with exotic spices like cumin and

cinnamon,) Beef with Indonesian Spices and

Chicken with Barbecue Sauce. Gryros are

another popular choice with Greek flavoured

chicken breast and salad wrapped in flat

bread. There is also an excellent Ham &

Cheese Baguette with slices of the reddest

juiciest tomato and a layer of tartare sauce.

The Mango Chicken Salad is equally good,

with cubes of sweet, ripe jelly like mango

combining beautifully with the spicy chicken,

crunchy greens, Italian basil, plump chillisand spicy tomato vinaigrette.

Countertop seating is available for those

who want to eat in, while take away orders

are packed neatly in brown paper bags. The

newest offering from Happy Falafel is the

‘Lunch Bag’ ideal for taking to the beach,

the office, or on the plane. Brown or white

buns come with your choice of topping

including Pastrami, Edam Cheese and Tuna

Salad. \AB

hAppY fAlAfEl

Jaa Cam tak (dyaaa)

Semyak

p +62 361 738 052

oe 11am - 2am

Sea 20

Semyak Ma d - 3

ham + Ceese Baee

Weaass JceMa Ccke Saa

Mcca lamb



the specialist

Chef I Nyoman Maleachi sim, egt

Growing up in Denpasar, Bali, the young I Nyoman Maleach

(Male) loved spend ing time in the kitchen, dicing and mixin

ingredients and transforming them into delicious meals. “

was only a hobby,” he admits, but eventually he recognized that h

love for cooking ran deep, so he enrolled in culinary classes at PPL

Dhyana Pura and has never looked back.

Receiving his diploma from PPLP in 1987, Male’s first encounter wit

the culinary world was as a waiter at Bounty Restaurant, befor

entering the kitchens of Kul-Kul Beach Resort Legian as a pastr

cook. He went on to work at several restaurants around the island

learning the art of world cuisine from accomplished chefs, in a perio

of intense learning. Eventually this led to Four Season Resort Hote

where he was hired as Chef Instructor for the cooking class.

Looking to expand his culinary experience, he assumed the positio

of Corporate Executive Chef at Bali Rich Luxury Villa in Seminyak

Ubud and Sanur. These days he is part of the team at Ametis Vill

Bali located in the sleepy coastal village of Canggu, where he holdthe position of Chief of Food and Beverage. He brings his hig

standards of cooking local cuisine to Eternal home style dining –

using the finest and freshest local products, presented in a simpl

elegant way. \AM

ChEf i nYoMAn MAlEAChi

Ce f a Beveae

Eea me sye

Ames V a Ba

Jaa paa Ba B, Ca, Ka, Ba, iesa

p +62 361 844 5567

Ame s oxa S

Sae l



www.ttmg.m4

the specialist

Chef Jusman So a fh ai

Chef Jusman So wasn’t raised by

the gastronomically gifted nor did

he spend his evenings helping his

mother to cook dinner, in fact, as he admits

he had “next to no food culture.” This native

Singaporean was actually preparing for life

in the business world when a strange twist

of fate brought him to food.

While attending business classes, Jusman

took a part-time job in a restaurant and

quickly became addicted to the fast-paced

environment of the kitchen. After being

expelled from his business school and

knowing right away that the culinary word

was his true calling, he immediately enrolled

at Shatec Institute in Singapore, in order to

master his skills. Upon graduation he was

snatched up by the Harbour Grill & Oyster

Bar at the Hilton Hotel Singapore, where he

prepared French continental cuisine for five

years. With a healthy dose of modern French

techniques under his belt, he went on to open

his own restaurant in 2005, Sage, a 40-seat

fine dining restaurant which consistently

received critical acclaim including, “Best

New Restaurant” at the World Gourmet

Summit 2008, where he was also awarded

“Best Rising Chef.” Other accolades include

Best Restaurant by Singaporean Tatler

Magazine in 2010. He then left Singapore to

join Dava – a signature fine dining venue at

AYANA Resort and Spa Bali, where he has

introduced a new menu to highlight his

signature style – modern interpretation of

classic French flavours. He highlights his Foie

Gras as an all-time favorite creation Sautée

duck foie gras on raisin concassé an

brioche crumbs, terrine of figs and apple

with macerated grapes.A masterpiece tha

delivers a perfect balance of flavours with

stunning presentation. \AM

ChEf JuSMAn So

Ce e Cse

dava

AYAnA res a Sa Ba

Jaa Kaa Mas Sejaea

Jmbaa

p +62 361 702 222



www.ttmg.m6

let’s cook

Teriyaki is a cooking technique used in Japanese cuisine in

which food is broiled or grilled in a sweet soy sauce marinade.

Fish is mainly used in Japan, while meat is more often used in

the West. The word teriyaki derives from the words teri, which refers

to a shine or luster given by the sugar content in the tare, and yaki

which refers to the cooking technique of grilling and broiling. The

tare is traditionally made by mixing and heating soy sauce, sake or

mirin, and sugar or honey. Sometimes, ginger is added to give extra

unique flavor. This month, Let’s Eat! shares the secret recipe of this

delicious teriyaki dish using beef as the main ingredient!

It’s Beef TeriyakiTime!

Ingredients:l 1/4 cup light soy sauce

l 1/4 cup mirin (Japanese sweet rice wine)

l 1/4 cup sake (Japanese rice wine)

l 2 tablespoons plus 1/2 teaspoon sugar

l 1/2 small Golden Delicious apple, grated

l 3 medium carrots, peeled and sliced on bias

l 1 bunch broccoli, cut into medium florets

l2 tablespoons vegetable or peanut oil

l 1 teaspoon fresh ginger, minced

l 2 cloves garlic, minced

l 2 scallions (white and green parts), thinly sliced

l 4 ounces shiitake or button mushrooms caps, quartered

l 1/2 teaspoon kosher or coarse sea salt

l2 pounds beef skirt steak, cut into four steaks

l Accompaniment: steamed short-grain white rice

Method:In small saucepan over moderate heat, stir together soy

sauce, mirin, sake, 2 tablespoons sugar, and grated apple.

Bring to boil, then reduce heat and simmer, uncovered, until

slightly thickened, about 5 minutes. Keep warm. In mediumsaucepan of boiling water, cook carrots until just slightly

tender, about 2 minutes. Add broccoli and continue boiling

until all vegetables are tender, about 1 1/2 minutes more.

Using slotted spoon, remove vegetables. Set aside. Heat

oil in large wok until hot but not smoking. Add ginger, garlic,

and scallions and stir-fry until aromatic, about 30 seconds.

Add carrots, broccoli, mushrooms, salt, and remaining

sugar and stir-fry until vegetables are tender and heated

through, about 4 minutes. Transfer to serving platter. Add

steaks to pan and sear until browned, 1 to 2 minutes per

side. Add reserved sauce, reduce heat to moderate, and

simmer steaks, turning once, until sauce is reduced to

syrupy consistency and steaks are cooked to medium,

about 2 minutes per side. Transfer steaks to cutting board

and thinly slice on bias. Transfer to serving platter and top

with sauce. Serve with steamed rice.

http://thedarlingfoodie.files.wordpress.com/2010/10/img_0840.jpg

http://foodsponge.files.wordpress.com/2011/01/110116_teriyaki-beef1.jpg



drink zone

The best thing about this venue is the sheer surprise! On

minute we are on bustling Legian street and the next, a

elevator whisks us up to a stylish roof top with panororami

views right over Kuta.

The split level roof features a vast, modern minimalist dining area

with organdie drapes providing splashes of colour, and a lounge are

filled with sofas decked out in funky red and white striped cushion

The lower level features a pool and deck, which sets the scene fo

daily live entertainment, and the Sky Pool Party which takes plac

every Wednesday, Friday and Sunday, with resident dj, specia

promotional cocktails and a fire flair show.

General Manager Dewi Mas Bloem describes the rooftop, whic

opened in July, as an early night venue attracting people who enjo

the bustling night life of Legian, but want to add a touch of class t

their experience – without having to pay Seminyak prices. Talente

Restaurant and Bar manager, Agung Udiana, who Dewi describes a

the ‘Cocktail drunken master’ has been enlisted to create signatur

cocktails. I watch him deftly moving around the bar, chopping an

shaking and blending as he whips up a colourful and tasty array o

cocktails. He tells me that he is inspired by fresh local ingredients

and that he likes to do things a little differently. First up is a Dirt

Bit , a refreshing and compelling concoction with an unusual tast

that quickly grows on me thanks to fresh tamarillo blended wit

Kuta’s Coolest RooRooftop Dine & Music Loungedy B



www.ttmg.m0

blackcurrant, brown sugar and a touch of lime. It is served long with

lots of crushed ice and is definitely a drink to savour. The thick and

slushy Sense of Smirnoff is rich with the aroma and taste of fresh

strawberries; the Kiwi Lush has an interesting composition of vodka,

crushed kiwi and fresh lychee, at first the taste is fruity but the kaffir

lime and homemade Limoncello create a lingering citrus after taste.

The Senior Playboy is very smooth and just a bit spicy with it’s mix of

vodka, passion puree, fresh pineapple, crushed mint leaves and just

a hint of chilli.

The Rooftop is a great spot for sunset, with Happy Hour specialsincluding 2 for 1 cocktails. If you want to infuse your evening with

a touch of romance you can reserve one of the wooden pavilions,

known as ‘Cabana Love Cocoons’. Additionally there are nightly

promotions according to theme, Tuesdays are ‘Cointreauversial’ with

2 for 1 Cointreau drinks; and Wednesdays are ‘Sexy Lady Night’ with

complimentary shooters for the first 50 ladies.

For those looking for something other than cocktails, there are premium

spirits, mocktails, juices, wines and promotional ‘Beer buckets’ (

bottles of beer in an ice bucket). Drinks can also be accompanie

by lunch/dinner or snacks. The Seafood Platter provides a generou

serving of calamari, prawns, fish and chips, while creamy Potat

Tops with Broccoli also make a good snack. Those looking for

more substantial meal will enjoy the Lamb Chops served with a jacke

potato and mint pepper gravy. \AB

rooftop dinE & MuSiC loungE

thE 101 lEgiAnJaa raya lea . 117, Ba

p +62 361 300 1101

oe 7am - 4m (esaa)

de a Msc le 4m - 1am

Sea 250

Ka Ma A - 3

Kw ls lamb Cs Sese Sm

Sea pae pa ts w Bc



www.ttmg.m



dessert

Mercure Harvestland is the newes

Accor property in Bali and opene

in July 2011. A convenient locatio

on the by pass close to the airport give

hotel guests easy access to every corne

of the island. Mercure Harvestland has

young and fresh colour scheme shaded i

green, yellow, and its signature red.

There are two F&B outlets, Roots – an a

day dining venue, and Harvest Loung

specialising in afternoon drinks an

cocktails. Roots is located right by the lobby

with a subtle white partition shaped like tre

branches. The modern, minimalist look of th

Rootss h

Ceme Bee

t o desse Kckebcke gy



www.ttmg.m4

interior invites visitors to take an even close

look. Open from 6.30 am for breakfast, Root

offers an eclectic menu with Balinese an

French touches. The restaurant overlook

the pool and sliding glass doors pull back t

allow a generous breeze.

A Trio Of Dessert opens our afternoon visi

There is chocolate mousse topped wit

thick chocolate sauce, whipped cream an

a homemade chocolate chip cookie; mang

cake with seemingly never-ending layers o

chocolate cake, sponge cake and mang

custard with strawberry and mango coulis

the third one is the honey yoghurt whic

comes with a mini skewer of tropical fruit.

The Crème Brulee is a delicious desse

made of rich vanilla custard toppe

with caramelized sugar. The Mercur

Harvestland version is a bit different as thbrittle caramelized brown sugar topping

served separately The Apple Crumble

a warm, crispy apple crumble fresh from

the oven with separate vanilla sauce o

the side and a scoop of vanilla ice cream

the combination of the three creates

sweet surrender effect. The last dessert i

Knickerbocker Glory a wonderful sunda

with a mix of chocolate, strawberry, an

vanilla ice cream with fresh fruit, strawberr

sauce, whipped cream and a golden almon

cookie on top.

The drinks served from the Harvest Loung

are also too good to miss. B Passion is

mocktail highlighting exotic passion fru

with hints of lemon juice and soda. Paradis

Cooler gets its pink colour from the ros

wine mix and Harvestland Mart ini is a drin

made for ladies, with a bit of lemongras

extract to make it more sensual. Coffe

lovers will like The Harvestland which is

double espresso with hazelnut syrup an

topped with vanilla ice cream. \MA

rootS

Mece havesa

Jaa By pass na ra . 8

Sma S, Ka

p +62 361 750 483

oe 6.30 am-11.00 m

Sea 150

Ka Ma C - 4

B pass te havesa

Ae C mbe

paase Ce havesa Ma



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how to say....

Good morning.

Good afternoon.

Good evening.

I am hungry.

I am thirsty.

I am full.

Ice cubeEat.... I want to eat.

Grilled Chicken…. I want to eat grilled chicken dish in Warung Kawanua.

Avocado Shake.... I really like the avocado shake in Suarti Maestro!

Cook... Let’s cook paella for our special dinner!

Meatball soup…. I really like meatball soup.

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

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

Red Wine…. Can I ask for a glass of red wine, please.

Food…. I like to try Indonesian food.

Ice Cream... Let’s go to Flapjaks for the ice cream!

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

Avocado Shake… Can I order one avocado shake, please?

Dinner.... I want to have dinner in Goodys.

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?

Pizza…. I want to eat some pizza in Single Fin.

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.

Ayam Bakar…. Saya mau makan hidangan ayam bakar di Warung Kaw

Alpukat Kocok.... Saya suka sekali alpukat kocok di Suarti Mae

Masak... Mari masak pae lla untuk makan malam spesia l ki ta!

Bakso.... Saya suka sekali bakso.

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

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

Anggur Merah... Boleh saya minta segelas anggur merah.

Makanan. ... Saya mau coba makanan Indonesia .

Es Krim.... Mari ke Flapjaks untuk es krimnya!

Merica…. Saya mau sedik it merica hi tam di steak wagyu saya.

Alpukat Kocok…. Bisa saya pesan satu alpukat kocok?

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

Pencuci Mulut…. Apa menu untuk pencuci mulut malam in i?

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

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

Pizza.. Saya mau makan pizza di Single Fin.

Pedas...Saya suka makanan pedas.

Asin…. Ini terlalu asin.

Panas…. Saya suka susu coklat panas.

Dingin…. Saya mau segelas air dingin.

Cn I rer.... pese? Saya mau pesan....

Tj’s

6 www.ttmg.m



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m d dit

Let’s Eat!Yo cliy Gid

www.ttmg.m



www.ttmg.m

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C h o c o -

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b a w a g M e a h

A m a t a

E i g h t D e g e e s

S o u t h



passargadJalan CamplungTanduk (Dhyana PuraNo. 3P +62 361 738 857

potato headJalan Petitenget

P +62 361 737 379

pulp artjuiceteriaJalan Umalas 2 No. 7P +62 361 731 212

rumoursJalan Kayu Aya 100OberoiP +62 361 738 720

rush bamboo@ the elysianboutique villahotelJalan Sari Dewi 18P +62 361 730 999

ryoshiJalan Raya Seminyak 1P +62 361 731 152

sabeen @ thehaven resortJalan Raya Seminyak 50P +62 361 738 001

sarong Jalan Petitenget 19XKerobokanP +62 361 737 809www.sarongbali.com

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

sip wine barJalan Raya Seminyak 16P +62 361 730 810

spizzikoJalan Kayu Aya, OberoSeminyak SquareP +62 361 780 9374 trattoria Jalan Kayu Aya, OberoP +62 361 737 082www.tratorriabali.com

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

vivai restaurantJalan Kayu Aya, OberoNo. 1-80361Seminyak SquareP +62 361 738 016E. [email protected]

www.vivaibali.com

warisanJalan Raya Kerobokan 3Ph +62 361 731 175

warung italiaJalan Kunti 2P +62 361 737 437

wild orchid@ anantaraJalan Camplung TanduP +62 361 737 773www.anantara.com

2 www.ttmg.m

kunyit bali @ santikaJalan Kartika PlazaP +62 361 759 991www.santikabali.com

la cucina italiana@ discoverykartika plaza hotel

Jalan Kartika Plaza,South Kuta Beach80361, 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 MasJalan PantaiP +62 361 755 297

magnolia cafe @aston grand kutahotel & residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com

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

oenpaoSunset Road BaliP +62 899 312 1113

rosso vivoJalan Pantai KutaP +62 361 751 961

roots @ mercureharvestlandJalan By Pass NgurahRai, Simpang SiurP +62 361 750 483

salt @ the stonesJalan Pantai KutaP +62 361 766 100

samudra café@ grand istana ramaJalan Raya Pantai KutaP +62 361 752 208

seafood houseComplex Kuta Sidewalk

Jalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com

secret gardenPasar Agung Poppies IP +62 361 757 720www.secretgarden_ barcafe.com

stadium caféComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 100

www.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

take japaneserestaurantJalan Patih Jelantik,LegianP +62 361 759 745

tenkaiJalan Padma I, LegianP +62 361 752 111

the balinesevillage @ ramadabintang baliresortJalan Kartika Plaza,Tuban P +62 361 753292

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

the pond @discovery kartikaplaza hotelJalan Kartika PlazaSouth Kuta Beach80361 PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com

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

warung kawanuaSunset Road 819P +62 361 752 976

aviari restaurantJalan Kayu aya 80361Laksmana OberoiUnit C1-C2Seminyak SquareP +62 361 732512E. [email protected]

www.aviarybali.com

bale baliJalan Kunti 488P +62 361 732 731

bali bakeryJalan Kayu Aya,Oberoi 80361Seminyak SquareE. [email protected]

bella rosaJalan Padma 1, Legian

P +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

black canyonJalan Kayu AyaOberoi Unit C5-D5Seminyak SquarePh.+62 361 738029www.blackcanyon.co.id

braga cafeJalan Kayu Aya, OberoiUnit D7Seminyak SquareP +62 361 216 7833 brasserieJalan Kartika PlazaP +62 361 751 369

café baliJalan Kayu AyaP +62 361 736 484

café deganJalan Petitenget 9P +62 361 744 8622

café marzanoJalan Arjuna/DoubleSixP +62 361 874 4438

café mokaJalan Raya SeminyakP +62 361 731 424

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 +62 361 473 8106

flapjaks seminyakJalan Petitenget No. 88XP +62 361 847 5471

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

grocer & grindJalan Kayu Jati 3XPetitengetP +62 361 737 321

happy falafelJalan CamplungTanduk

P +62 361 738 052

husk @ royalbeach seminyakJalan CamplungTandukP +62 361 730 730

kafe betawiJalan Kayu Aya, OberoiUnit C 03Seminyak SquareP/F +62 361 736765E. :kafebetawi.comwww.kafebetawi.com

kokoyaJalan Kayu AyaOberoiP +62 813 381 794 99

lobréJalan Drupadi II No. [email protected]

made’s warungJalan Raya SeminyakP +62 361 732 130www.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 Aya52,OberoiP +62 361 733 253

piduh restaurantJalan Petitenget 18DKerobokanP +62 361 922 1918

sandpitJalan Arjuna/DoubleSix (beach side)P +62 361 960 0910

naughty nurisJalan Batubelig 41,KerobokanP +62 361 847 722

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

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

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

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

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

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

bubba gumpshrimp coJalan Kartika Plaza 8XP +62 361 754 028

dapur sedapJalan Kediri No. 45TubanP +62 361 753 389

flapjaksComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com

gabah @ ramayanaresort & spaJalan Bakung SariP +62 361 751 864www.rama-restaurants-bali.com

gion japaneseresto & cafeJalan Dewi Sri 9 (GosyenHotel 2nd Floor)P +62 361 914 9333

goodys cafe @cucinaDouble Six BeachP +62 361 216 8294

golden lotus@ bali dynastyresortJalan Dewi Sartika, TubanP +62 361 752 403

gubuk makanmang engkingJalan Nakula 88P +62 361 882 2000

h2o @ bali dynastyresortJalan Kartika, TubanP +62 361 752 403

hard rock 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

kuta

seminyak

RESTAURANTS

Bk



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

café mokaJalan Raya AnyarP +62 361 844 8933

cendana @ panpacific nirwanabali resortJalan Raya Tanah LotPO Box 158, Tabanan82171P +62 361 815 901www.panpacific.com/bali

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

echo beach houseJalan Pura Batu Mejan,Echo Beach CangguP +62 361 747 4604

green gingerJalan Pantai Berawa46 (500m north fromCanggu Club)P +62 361 844 6640

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

sol caféEcho BeachP +62 361 746 3897

sticky fingersEcho BeachP +62 361 809 0903

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

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

basilico @ sanurbeach baliJalan Danau

Tamblingan, 80228P +62 361 288 011www.sanurbeach.aerowisata.com

bonsai café Jalan DanauTamblingan No. 27P +62 361 282 908

cafe batujimbarJalan DanauTamblingan 75AP +62 361 287 374www.cafebatujimbar.com

elephant safaripark and lodgeJalan Elephant Parktaro/TegalalangP +62 361 721 480

fivelementsPuri Ahimsa Banjar

Adat BaturningMambal, Abiansemal,Badung 80352Ph +62 361 469 206

gelato secretsJalan Monkey ForestP +62 361 977 899

glow @ comoshambalaBegawan 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

indochine @ themansion 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

little kJalan HanomanPengosekan (behindSiam Sally

P +62 361 971 236 mozaic Jalan Raya SangginganP +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 @ furamaxclusive villas& spaBanjar Bindu,Mambal, 8 Jalan

MelatiP +62 361 898 8688

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

ryoshiJalan Raya UbudP +62 361 972 192

siam sallyJalan Hanoman,

PengosekanP +62 361 980 777www.baligoodfood.com

starbucks ubudJalan Raya Ubud,CampuhanP +62 361 978 189

three monkeys caféJalan Monkey ForestP +62 361 975 554

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

three monkeysjalan Monkey ForestP +62 361 975 554

tut makJalan Dewi SitaP +62 361 297 5754

water garden café@ The Water GardenHotelJalan Raya CandidasaP +62 3634 1540

café mokaJalan Raya UluwatuP +62 361 780 5938

café uluwatuindahJalan Raya UluwatuNo. 2003

chiringuito elkabronJalan Pantai CemonkakPecatu (the sign onJalan Labuan Sait)P +62 361 780 3416

chocolate caféJimbaran CornerJalan Raya UluwatuP +62 361 704 663

cire @ alila villasJalan Belimbing, SariBanjar, Tambiyak

UluwatuP +62 361 848 2166

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

di mare@ karma kandaraJalan Villa KandaraBanjar Wijaya KesumaUngasanP +62 361 848 2200

finn’s beach club@ semara luxuryvilla resortJalan Pantai Selatan GaiBanjar Wijaya Kusuma,UngasanP +62 361 848 2111

grande café@ le grande suitesBl. 5 Pecatu Indah ResortJalan Raya UluwatuP +62 361 848 1388

jimbaran beach clubMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922

ju-ma-na @ banyantree ungasanJalan Melasti Br. KelodUngasan, JimbaranP +62 361 300 7000

karma lounge @karma jimbaranJalan Bukit PermaiP +62 361 708 800

kayu manis @ newkuta condotelJalan New Kuta CondotelKawasan Pecatu IndahResort, South KutaP +62 361 848 4555

kisik @ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222

ko @ intercontinetalbali resortJalan Uluwatu 45P +62 361 701 888

le grande cafe @le grande suitespecatuJalan Raya UluwatuP +62 361 848 1388

pepnero

Temple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677

sangkar @ bulgariJalan Goa LempehBanjar Dinas KanginUluwatuP +62 361 847 1000www.bulgarihotels.com

single finUluwatu (below BluePoint)P +62 878 620 398 66

charmingJalan DanauTamblingan 97P +62 361 288 029

cinnamonJalan DanauTamblingan 80

P +62 361 288 457

fortune cookieJalan Sudamata No. 5+62 361 283 342

kopi bali housePertokoan Graha NiagaSanur 4Jalan By Pass NgurahRai 405EP +62 361 270 990www.kopibali.com

lotusJalan DanauTamblingan 30P +62 361 289 398

manik organikJalan DanauTamblingan 85P +62 361 855 3380

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

the village @griya santrianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com

peppers latinogrill & bar @sanur beach balihotelJalan DanauTamblingan 190P +62 361 288 011

pizza ria @ bali hyattJalan DanauTamblingan 89P +62 361 281 234

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

sector bar-restaurant lounge& even houseBalibeach Golf CourseJalan Hangtuah No. 58P +62 361 287 733

suarti maestroJalan By Pass NgurahRai No. 311P +62 361 288 739

telaga naga @ balihyattJalan DanauTamblingan 89P +62 361 281 234

the street caféJalan DanauTamblingan No. 21P +62 361 285 953

canggu

sanur

the village @griya santrianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com

ayung terrace@ four seasonsSayan, UbudP +62 361 977 577

bali buddha Jalan Jembawan 1

P +62 361 976 324

bali starlingrestaurant @ balibird park Jalan Serma CokNgurah Gambir,Batubulan, GianyarP +62 361 299 352

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

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

café lotusJalan Monkey ForestP +62 361 975 660www.lotus-restaurants.com.

café mokaJalan Raya UbudP +62 361 972 881

casa lunaJalan Raya UbudP +62 361 977 409www.casalunabali.com

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

clear caféJalan Hanoman No. 8P +62 361 889 4437

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

gianyar-ubud

karangasem

jimbaran-uluwatu

www.ttmg.m

J-Ma-na

Mak oak



warung keramik @jenggala galleryJalan Uluwatu IIJimbaranP +62 361 703 311www.concepts.com

taman wantilan

@ four seasonjimbaranP +62 361 701 010www.fourseasons.com

tamarind @ thebanyan treeungasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000

tapis @ kayu manisJimbaranP +62 361 705 777

yeye’sPadang Padang BeachJalan LabuansaitPecatu, BukitP +62 361 742 4761

amarta @ meliatanjung benoaJalan PratamaP +62 361 771 714

bumbu baliJalan PratamaP +62 361 774 502

eight degreessouth @ conradJalan Pratama 168P +62 361 778 788www.conradhotels.com

giorgio italiancuisine@ aston balibeach resort &spaJalan Pratama 68 XP +62 361 773 577

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

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

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

spice @ conradJalan Pratama 168P +62 361 778 788www.conradhotels.com

ulamJalan Pratama No. 88P +62 361 773 738

pantry magicRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647

papayaJalan Mertanadi, KutaP +62 361 759 222

pepitoJalan Kediri 36A. KutaP +62 361 759 112

sceniaJalan Suwung BatanKendal 52 Block VP +62 361 275 2007www.scenia.co.id

sour sally@ mall baligaleriaSimpang Dewa RuciLt. 1 Unit 1A No. 8P +62 21 451 038

the cellardoor -hatten winesKompleks DewaRuci 3Jalan By PassNgurah RaiP +62 361 767 422

waterbomJalan Kartika Plaza,TubanP +62 361 755 676

zerospiritsJalan Legian 94, KutaP +62 361 754 244

animo restoJalan By Pass NgurahRai 98Mumbul, Nusa Dua

P +62 361 770 203

bawang merahJalan By PassJimbaranP +62 361 770 210

boneka @the st. regis baliresortP +62 361 847 8111www.stregis.com

lagoona@ ayodya resort baliJalan Pantai MengiatPO. Box 46, 80363P +62 361 771 102

musashiJalan Terompong SouthP +62 361 773 535

ocean terrace @the lagunaKawasan PariwisataP +62 361 771 327

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

pasar senggol@ grand hyatt baliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com

piasan @ kayumanisnusa dua privatevillas & spaBTDC Area Nusa Dua80363P +62 361 770 777www.kayumanis.com

raja’s @ nusa duabeach hotel & spaP +62 361 771 210www.nusaduahotel.com

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

the terrace @amanusa nusa duaP +62 361 772 333

the shore @ nikkobali resort and spaJalan Raya Nusa DuaSelatanP +62 361 773 377

ulamJalan Mengiat No. 14P +62 361 771 590

verandarestaurant @ thewestin resortsP +62 361 771 906www.westin.com/bali

88 clubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540

aston pool bar@ aston kutahotel & residenceJalan Wana Segara, KutaP +62 857 754 999

bahianaJalan CamplungTanduk 4, SeminyakP +62 361 736 662

blue eyesJalan Bypass NgurahRai 888 SanurP +62 361 806 1333

boshe vvip loungeJalan By Pas NgurahRai No. 89X, Tuban, Kuta+62 361 848 4600

brewers beergardenJalan Legian No. 157KutaP +62 361 754 915

centerstage@hard rock hotel

Jalan Pantai KutaP +62 361 761 869

deejay clubJalan Kartika Plaza 8XP +62 361 758 880

divine wonderlandJalan Kayu Aya, OberoiP +62 361 730 759

woobar @ wretreat & spa baliseminyakJalan PetitengetP +62 361 473 106

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 KutaP +62 361 766 100

jazz cafe ubudJalan Tebesaya, UbudP +62 361 976 594

kama sutraJalan Pantai Kuta, KutaP +62 361 761 999

king cole bar @ stregis bali resortKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111

ku de taJalan Laksmana 9SeminyakP +62 361 736 969

m bar goJalan Legian, KutaP +62 361 756 280

nammos beach club@karma kandaraJalan Villa KandaraBanjar Wijaya KusumaUngasanP +62 361 848 2222

neroJalan Legian 384 KutaP +62 361 750 756

oceans 27@ discoveryshopping mallJalan Kartika PlazaP +62 361 765 027www.oceans27.net

CLUBS AND BARS

arts replica foodKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501

baliepicure

Luxury CateringJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121

bali deliJalan Kunti 117XP +62 361 738 686

bali korean marketJalan By Pass NgurahRai 500, SanurP +62 361 281 929

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

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

casa gourmetSeminyak SquareJalan Kayu Aya, 80361Unit E - 1P +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 PenyalinNo. 9 Ds. Samsam,Kec. Kerambitan,TabananP +62 81 3370 65688

gourmand deli @st. regis bali resortKawasan PariwisataNusa DuaP +62 361 847 8111

gourmet garageJalan BrantasKangin 2 Jimbaran80364P +62 361 701 650

hard rock beachclub (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

4 www.ttmg.m

ozigo bar ubudJalan Sanggingan UbuP +62 81 974 728

piccadillyJalan Danau Tambling27P +62 81 289 138

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

rock bar@ ayana resort & spJalan Karang MasSejahtera, JimbaranP +62 361 702 222

rooftop dine &music loungeJalan Raya Legian No.117, KutaP +62 361 300 1101

sector bar &restaurants@ bali beach golfcourseJalan Hangtuah 58SanurP +62 361 287 733

sky gardenJalan Legian 61, KutaP +62 361 755 423

sos @ the anantarJalan AbimanyuSeminyakP +62 361 737 773

tequila barGrand Istana RamaHotelJalan Pantai KutaP +62 361 752 208

the bar @ pantareJalan Raya Seminyak17A, SeminyakP +62 361 732 567

the living roomJalan PetitengetKerobokan

P +62 361 735 735

the ocean bar@ the legianJalan Kayu Aya, OberoP +62 361 730 622

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

the treeJalan Pratama, TanjunBenoaP +62 361 773 488

Bewes

MISCELLANEOUS

tanjungbenoa



na ra ieaa A (ieaa Ava)

Ka/Semyak / / 3V Kerobokan . 100 Sun Set . Airport (VOA) . Anantara Resort Seminyak Bali . Antique . Aston Kuta . Aston Grand Kut

. Aviari Restaurant . BIMC . Bale Bali . Bali Bakery . Bali Deli . Bali For You . Bali Mandira Beach Resort & Spa . Bali Star . BaliEpicure . Bawan

Merah . Beras Merah . Biku . Bianco . Black Canyon . Blue Fin . Braga Café . Brasserie . Boshe VVIP Lounge & Restaurant . Brewers . Bubb

Gump Shrimp Company . Cafe Betawi . Cafe Degan . Cafe Marzano . Cafe Moka Seminyak . Cafe Moka Canggu . Casa Gourmet . Coco Bistro

Coco Gourmet . Cocoon . Coffee Corner . Colonial Living . dari : bali . Dapur Sedap . Desa Seni . Dijon Cafe . Divine Wonderland . Drum Whisky

Echo Beach House . Elite Havens . Elysian’s . Embun Live Cafe . Enhay Cafe . Evo . Flapjaks . Gabah . Garuda Indonesia @ Kuta Paradiso . Gio

. Goodys . Grand Istana Rama . Green Ginger . H20 @ Bali Dynasti Resort . Happy Falafel . Hard Rock Cafe Bali . Hard Rock Hotel . Hard Roc

Radio Bali . Harris Resort Kuta . Harris Riverview . Hatten Wine . Holiday Inn Resort “Envy” . House of Wine Seminyak . Hu’u Bar & Nutmeg

Restaurant . Ifiori . Indowines . Juice Ja . Kayugaya . Kafe Betawi . Kebab Palace . Kemayangan . Ketupat . Khaima Restaurant . Khrisna Grou

. Khrisna Kreasi . Kokonut Suites “Suka Suka” . Kokoya . La Cucina @ Discovery Kartika Plaza Hotel . La Lucciola . Lagi Lagi Ribs . Little Green

Lobré Bar & Grill . Maccaroni . Ma Joly Restaurant & Lounge . Mannekepis Jazz-Blues Bistro . Métis . Minimart Double Six. Minimart Pantai Kut

. Minimart Oberoi . Nero . Nuris Warung Batubelig . Oenpao . Om Beach Lounge Restaurant . Padma Resort & Hotel Bali . Pan Pacific . Pantr

Magic . Passargad Persian Restaurant . Patra Bali Resort & Villa . Papa’s Cafe . Papaya Fresh Gallery . Pepito Tuban . Piduh . Potato Head

. Pulp Art Juiceteria . Queen’s of India . Queen’s Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seaside CottageRooftop @ Legian 101 . Royal Beach Seminyak . Sandpit . Sari Organik . Sarong . SDP . Sea Circus . Secret Garden . Sentosa Villa “Blossom

. SIP . Spizziko . SoHo . Stadium . Sticky Fingers . Sun Island Hotel . The Balcony . The Haven Seminyak . The Kayana . The Legian Bali . Th

Samaya . The Stones “Salt”. The Oberoi Bali . The Patra Bali Resort & Villas . The Vira Bali Hotel “The Grill Corner” . Tj’s . Trattoria . Ultimo

. Utopia . ViAiPi . Vivai Restaurant . W Retreat and Spa Bali . Wahana Money Changer . Warisan . Warung Kawanua . Warung Made Kuta

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

nsa da/Jmbaa // Arts Replica . Aston Bali Resort & Spa . Alila Villa Uluwatu . Ayana Resort & Spa . Ayodya Resort Bali . Banya

Tree . Boshe . Cafe Moka . Cafe Uluwatu Indah . Conrad . Dimare @ Karma . El Kabron . Finn’s @ Semara . Four Season Hotel . Garuda

Indonesia @ Bali Collection . Gending Kedis . Grand Hyatt Bali . Intercontinental Bali Resort “KO” . Karma Lounge . Kayumanis Nusa Dua

“Piasan” . Kupu Kupu Jimbaran Suites . Laguna Garden . Le Grande . Melia Resort Nusa Dua . Melia Tanjung Benoa . Minimart Jimbaran

Minimart Tanjung Benoa . New Kuta Condotel . Nikko Bali Resort & Spa “The Shore” . Novotel Coralia Benoa . Novotel Nusa Dua . Nusa Du

Beach Hotel . Pepenero . Pepito Jimbaran . Ramada Resort Benoa “The Tao” . STP Bali . St Regis Bali . Single Fin . Tamarind Kitchen . Th

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

deasa/Sa // Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Cafe Batujimbar . Charming . Cinnamon . Flapjaks . Fivelemen

. Fortune Cookie . Garuda Indonesia @ Jalan Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur . Grand 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 . Suarti Maestro . Tsav

Lion @ Bali Safari & Marine Park .

ub // Amandari . Bali Bird Park . Bridges Bali . Bunute . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic . Gelato Secret

. Kou Cuisine . Kupu Kupu Barong . Little K . Pita Maha . Puri Ahimsa “Fivelements” . Sawah Indah . The Mansion “Indochine” . Three Monke

. Tut Mak . XL Lounge .

oes // Alila Karangasem .

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

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

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

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

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

& Resort . Park Lane . Prima Plaza Hote ls & Resort . Ritz Carl ton . Shar i-La Hote l . Sparks Hote l . Starbucks . Sultan Hote l . Swiss-Bel Hote

International .

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