My lombok issue 10

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mylombok

EDITION 010DEC ‘14 ISSUE

FREE COPY

CHRISTMAS AND NYLOMBOK STYLE

SEMBALUNJOGLO

SPELL BOUNDAMARI KARTINITHE BHUVANA

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ENQUIRIESTelephone: +62 (0)8191 600 1539E-mail: [email protected]: www.mylombok.co.idFacebook: /mylombokmagTwitter: @My_Lombok

mylombok

Welcome to our first ever festive edition of MyLombok magazine! Christmas is just around the corner and everyone is gearing up for a busy party season. If this happens to be your first ever Christmas time in the tropics you are in for a special treat. To get in the festive mood, we showcase all the special events and attractions taking place across the island in the best bars, restaurants and hotels during the Christmas and New Year period.

Lombok itself – and its people – are cause for celebration whatever time of year it is, and a Western tradition like Christmas only serves to elevate the culture, heritage and distinctive characteristics of Lombok life.

But it’s not only just about roast turkey and mulled wine this month – we also profile the rich natural scenery of Sembalun, set in the shadow of Mt Rinjani and put the spotlight on a unique eco-friendly villa concept taking shape on Gili Trawangan. As ever there is also a compelling mix of food, lifestyle and the latest news snippets to keep you entertained and informed.

Have a fabulous, fun-filled Lombok Christmas!!

THE BAD GUY NOTICENo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Tujuan Indah. The views and opinions expressed in this publication are not necessarily those of the authors and My Lombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.

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mylombok

EDITION 010DEC ‘14 ISSUE

FREE COPY

CHRISTMAS AND NYLOMBOK STYLE

SEMBALUNJOGLO

SPELL BOUNDAMARI KARTINITHE BHUVANA

A NOTE FROM THE EDITOR

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NewsThis Month’s News Snippets from around the Region

Christmas and New YearLombok Style

DestinationSembalun

Up CloseRachel Griffin and The Stories behind Amari Kartini

CultureThe Joglo and Other Traditional Houses

FashionSpell Bound

FoodAgus Prasetyo: Executive Chef at Hotel Tugu Lombok

What about Almonds?

Luxury LivingThe Bhuvana

EventKuta Beach Cleanup

EventSkate Competition — Gerupuk, Lombok

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This month’s news snippets

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Following the swearing in of the new Indonesia government, there is a renewed focus on tourism and the administration has made an important first move to boost inbound tourist numbers.

It is set to scrap visa requirements for its five largest markets early next year. Indonesia will officially waive visa requirements for nationals of Australia, China, Japan, South Korea and Russia starting in January 2015.

Coordinating Maritime Affairs Minister Indroyono Soesilo forecasts the removal of visa requirements in these markets could boost inbound tourism by an additional 450,000 visitors a year.

Indonesia to Waive Visa Requirements for 5 Countries

“By waiving visa requirements for these countries, it is estimated that US$11.3 million per year is lost, as we currently charge $35 per tourist for visas,” Indroyono said. “However, with an average spend of $1,200 per tourist, we will gain around $540 million in additional foreign exchange per year by providing visa facilitation,” he added.

The move is a unilateral one but tourism minister Arief Yahya hopes Indonesia will receive reciprocal benefits. Arief said there is reliable research that shows countries which implement visa-free policies receive a boost of up to 25% more visitors as a result.

“With the visa exemptions the ministry is optimistic about recording 10 million foreign arrivals next year and 20 million foreign arrivals in 2019,” he said.

Currently Indonesia only offers visa-free entry to 15 countries — Peru, Chile, Hong Kong, Morocco, Ecuador, Macau and 9 ASEAN member nations.

Additionally the government separately announced new rules making it easier for private yacht owners and cruise ships to enter Indonesian waters and stay longer with multi-entry permits.

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from around the region

Methanol Training Mataram

The next positive step has been taken to keep the dangers of methanol tainted alcohol in the public eye and ensure Lombok medical facilities are better equipped to quickly diagnose and treat methanol poisoning. More than fifty medical staff including doctors and nurses from across Lombok took part in an awareness and training seminar held on the 8th November at the New NTB Province Hospital training building in Mataram.

“A next step in methanol awareness has been accomplished today”, commented Lhani Davies, founder of the L.I.A.M Foundation — Lifesaving Initiatives About Methanol.

Mrs. Davies’ son Liam died on the 5th January 2013, due to methanol poisoning after consuming what he thought was a genuine vodka lime on Gili Trawangan. Following this tragedy she and her husband established the L.I.A.M. Foundation and they have been working tirelessly to increase awareness of the dangers of consuming drinks tainted with methanol. Methanol is extremely toxic, and just 30ml can prove fatal for an adult.

“The problem is that the general tourist population is completely unaware of the risks as well as the majority of medical staff in hospitals. They are still not sufficiently trained to correctly diagnose or treat methanol poisoning. With the L.I.A.M. Foundation we try to develop and raise the skills of medical staff within clinics and hospitals in Indonesia and this training day was a part of our mission,” Mrs. Davies said.

One of the doctors attending, Doctor J Khairul Mawaris from Harapan Keluarga International Hospital in Mataram, found the seminar enlightening and believes training is essential for all Lombok medical staff.

“We need a lot of information and training about the subject as it is still not a subject we study in medical university. We need to be trained so we have the knowledge not only to diagnose the symptoms but also offer the necessary treatment,” Dr. Mawaris said.

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I n tropical Lombok the festive holidays coincide with the rainy season but it takes much more than a spot of rain

to dampen spirits. Christmas and New Year is a great time to be in Lombok and there are few better places for a Christmas Day BBQ on the beach or counting down to the New Year under a starry sky. There is always a chance of a bit of rain in December and January but you can expect mostly unbroken sunshine and blue skies.

As the island has gained in popularity over the years, the significance of the festive season has grown correspondingly with so many more ways to celebrate. This is the time when hotels and restaurants across the island lure guests with special packages, traditional Christmas buffets, kid-friendly events and of course, wild party nights! There is literally something for everyone, from cheap and cheerful to overindulgence on a grand scale. In fact the only thing missing is the snow.

Christmas and New Year

In Lombok and throughout Indonesia, Christmas is thankfully far less commercialized than in the west but the influx of foreign visitors and large expat community ensures a typically festive atmosphere with a lively vibe. The festive period is peak season for travel to Lombok and hotels and villas are usually full. Likewise bars fill up fast and most major restaurants exude a fun festive atmosphere, often with customized Christmas menus, treats and family-friendly entertainment. Who knows, even Santa Claus may just make an appearance.

New Year is most definitely a time for everyone to let their hair down. Lots of young locals head from their villages to the tourist resorts to mingle and party with the crowds. Hotspots such as Senggigi and the Gili Islands lay on a variety of showpiece events, ranging from live music, all night beach parties, and vivid pyrotechnics in the sky.

Lombok Style

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Christmas

Puri Mas is laying on a three course Christmas Dinner with traditional English-style Christmas turkey with all the trimmings, plus a la carte menu at the Puri Mas Ballroom Restaurant. A varied entertainment programme includes live music, dancing by students of the Lombok International Dance School, traditional stick fighting and much more.Price: Rp550.000++per person. Reservations essential: (0370) 693 831/ E-mail: [email protected]

White Christmas at Puri Mas

Chandi is showcasing a sumptuous six-course Christmas dinner and a night of unplugged entertainment with the Chandi live band. In addition, there will be a special appearance by Santa Claus laden with gifts for everyone. Price: Rp650.000 ++ per person Reservations: (0370) 692198

Stylish Jeeva Klui promises a special treat with a traditional ‘vaganza’ Christmas Eve dinner featuring casual fine dining with a festive flavor.Reservations: (0370) 693035

On Christmas Eve, Tugu presents abundant fun, great food, games and entertainment with a charity event involving staff and their families, guests and local children. Kids will learn important skills in how to be more eco-friendly in a fun atmosphere. In the evening and on 25 December, Tugu offers an elaborate four-course festive set dinner under candlelight featuring premium fare such as smoked salmon, char-grilled lobster and traditional turkey.Reservations: (0370) 6120111

There is festive spirit in abundance at Kila Senggigi Beach which presents a traditional Christmas buffet menu with turkey carvery, along with delectable desserts, cold cuts and more. To accompany the fine food there is an angelic children’s choir, dancing and Christmas carols performed by Quartet Ribax. Price: Rp230,000++ children Rp125,000++ Reservations: Cinthya at 081933005521 or Sri at 087865202610

Sheraton is always a favourite spot for some festive indulgence and this year presents another special Christmas Eve buffet at the Alamanda Ballroom. More culinary delights follow on Christmas Day at the resort’s Bawang Putih Restaurant with a festive set dinner. Reservations: (0370) 693333

Favourite Senggigi hangout Bamboo Lounge has fashioned a festive carvery menu for Christmas lunchtime, presenting three courses from 12:00pm to 3:00pm. Advanced booking is required. Contact: 081907625893

Enjoy live entertainment with a festive flavour during a special Christmas Eve dinner, or traditional Christmas Day dinner at Square.Reservations: (0370) 6644888

Novotel presents an elegant night under the stars with a Christmas Eve buffet dinner on the beach, followed by brunch on Christmas Day with a special appearance from Santa Claus. Reservations: (0370) 6153333 [email protected]

Chandi

Jeeva Klui

Kila Senggigi Beach

Tugu Hotel

Sheraton Senggigi

Novotel Lombok

Square Senggigi

Bambu Lounge Senggigi Square

Longtime fave Lotus Bayview presents its regular A la Carte Menu with a 15% discount on everything, plus a complimentary glass of wine for all. Dinner starts at 7pm, accompanied by local singer Mbak Desi and is rounded off with dazzling fireworks.Reservations: (0370) 693758

Lotus Bayview

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New Year

Starting with evening cocktails and canapés, Puri Mas is laying on a tempting spread of prime cuts of meat and seafood. In what will surely be a night to remember, there is live music, dancing and entertainment throughout. Each reservation booked for two receives a complimentary bottle of red or white wine. Price: Rp850,000++ Reservations essential: (0370) 693 831/Email: [email protected]

Puri Mas—Meat & Sea Lovers Orgy

Chandi

Tugu Hotel

Chandi sets the scene for a year-end extravaganza with live music, magicians and a lavish seven-course menu to feast on. Guests will welcome in the New Year in spectacular fashion with floating sky lanterns and fireworks.Price: Rp800.000++ per personReservations: (0370) 692198

Pasar Malam Tugu brings the hotel’s signature upmarket style to the traditional night market with colourful displays of exotic Indo fare to sample, while live music, dancing and a beach bonfire provides the perfect backdrop to usher in the New Year in style. Reservations: (0370) 6120111

At ‘Pirates of the Bay’ there is a swashbuckling end to the year as guests set sail into 2015 with a host of activities including traditional Sasak and fire dancing, live music, fireworks and more besides. The night kicks off in style with welcome cocktails and an enticing gala buffet. Price: Rp1,350,000++ children Rp750,000++ Reservations: Cinthya at 081933005521 or Sri at 087865202610

Kila Senggigi Beach

The good folk at Santosa are gearing up to present another NYE spectacular featuring an array of stunning visuals, music and good times. It is sure to be a typically glamorous affair at the fourth ‘I Aint Your Sister’ New Year party featuring stilt walkers, a fire dance, fashion show and pyrotechnics to crown a fine evening.Reservations: (0370) 693090

Santosa Lombok

Longtime fave Lotus Bayview presents its regular A la Carte Menu with a 15% discount on everything, plus a complimentary glass of wine for all. Dinner starts at 7pm, accompanied by local singer Mbak Desi and is rounded off with dazzling fireworks.Reservations: (0370) 693758

Lotus Bayview

Ashtari is inviting diners to a memorable New Year party, complete with million dollar views of the south Lombok coastline. Great food and a lively vibe is sure to make it a year-end to remember.Reservations: 0877 65497625

Ashtari

A sumptuous five-courses is on the menu for a gourmet New Year’s Eve celebration at Square Restaurant, complete with live entertainment.Reservations: (0370) 6644888

Square Senggigi

The aptly named ‘Spectacolor’ New Year’s Eve bash is Sheraton’s signature event of the year with a variety of entertaining action planned. There will be a lively island-style vibe with live percussion, DJs, live magic show, fireworks and more through the night. To kick off the festive celebrations, there is an elaborate gala dinner from 7:00pm onwards.Reservations: (0370) 693333

Sheraton Senggigi

For a more romantic end to the year Senggigi favourite Café Alberto offers a special NYE menu accompanied by wish lanterns to light up the night sky.Price: from Rp 200.000++ per person Reservations: 0370 693 039

Cafe AlbertoSouth Lombok’s big night of the year kicks off with a gala dinner on the beach accompanied by traditional Sasak entertainment, a live band, a lucky draw, DJ sets and fire dances. Then you can ease yourself slowly into the New Year with New Year’s Day breakfast extended until 1:00pm.Reservations: (0370) 6153333 [email protected]

Novotel Lombok

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Senggigi Art Market - Lombok | Ph : (0370) 693758

Lotus Bayview Restaurant

Guazzetto Spaghetti Luciano

Spaghetti Marinara Prawns CarpaccioSinfonia

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Sembalun

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When the tropical heat in Lombok gets too much it’s time to head for the hills. As

everyone knows in Lombok, the biggest ‘hill’ of all is Mount Rinjani. Attempting a grueling three-day near 4,000-metre climb to Rinjani’s summit might not be everyone’s idea of a fun weekend, but nearby Sembalun is a pretty good, less arduous alternative.

Nestling on Rinjani’s slopes at 1,150 metres above sea level, Sembalun is one of the ‘base camps’ for a Rinjani climb, so it sees a steady stream of eager climbers passing through. The vast majority of climbers are here only to tick off a Rinjani climb from their travel bucket list, and most are soon on their way back to the beaches after an arduous hike. It’s a shame because Sembalun is definitely a place worth lingering in for a couple of days. The cool air and stunning scenery — with views to match — makes for a pleasant side trip with a surprising amount to see and do.

Sembalun is actually composed of two villages — Sembalun Lawang and Sembalun Bumbung, located about 2 km apart. Sembalun Lawang is the final refuge for trekkers before heading up to the mountain so there is plenty of small homestays to choose from. For those curious about the mountain, the Rinjani Volcanology Centre is close by. Tourism plays a big role in Sembalun but most locals are involved in agribusiness — the volcanic soil here produces some of the best garlic, tomato, onion and chili crops in Lombok.

Year round it is pleasantly cool with a constant blanket of cloud floating above the valley, and its distinctive microclimate ensures a regular smattering of rainfall at any time of the year.

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There are some soft trekking options available in the Sembalun Valley, or even mountain biking along undulating forest paths. Hill walks take in the ubiquitous rice fields, fruit plantations and forests of bamboo and coffee trees. A guided trip will be able to visit and interact with local crop growers or a more extensive trek will venture further up Rinjani’s slopes for panoramic views across to the northern coastline. An itinerary such as the overnight Sembalun Wildflowers Walk gives a comprehensive overview of the local landscape, including colourful fields of orchids and perhaps chance encounters with the wildlife, from playful primates to exotic birdlife.

Aside from the mountain trekking, Sembalun is gradually making a name for itself as a haven for the perfect adrenaline rush. Paragliding has (literally) taken off in these parts with a small community of daredevils throwing themselves off the mountainside for the ultimate bird’s eye view of the valley.

Long before the trekking industry became established, Sembalun has always been a thriving centre of traditional culture. Music, indigenous Tandang Mendek dancing and traditional weaving remain an integral part of village life. Interest in Sembalun weaving in particular has seen a big resurgence after years of decline and is now a flourishing cottage industry, operated by local women’s cooperatives in the village and surrounding area.

Getting to Sembalun from the city or the west coast means taking a circuitous journey lasting about three hours, but the scenery en route is more than worth the ride. The chilled out pace of life and the always inspiring scenery makes it just the sort of place you’ll want to linger in.

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RACHEL GRIFFINAND THE STORIES BEHIND AMARI KARTINI

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“To buy is to give back,” says Rachel Griffin, “I’m inspired by the ability to create the link to give back, and for me that is where the real beauty lies.”

Rachel Griffin is the Creative Director and Founder of Amari Kartini, a luxury fashion business focused on social enterprise and ethical

fashion, which designs and produces a range of exquisite, high quality jewellery, apparel and accessories that support the livelihoods of women artisans in Indonesia and beyond. The company’s vision is a world in which all women can unleash their true potential and be inspired to lead their own development. This hybrid business model reinvests 70 percent of its annual profits back into the organisation in order to achieve its social impact mission. By integrating the design and skills of local women artisans into luxury high-end fashion, Amari Kartini is not only showcasing the artisans’ skills but also bringing awareness to contemporary women of the many issues faced by Indonesian village women. Rachel sums it up as A form of advocacy; a social enterprise that gives back to these local women and creates awareness of what they are doing.

Dividing much of her time nowadays between Bali and Lombok, New Zealand-born Rachel spent many years working in community development in Africa, Israel, Jordan and Egypt, where her passion was ignited while helping Muslim women. In Kathmandu she started working with Tibetan gem traders and began to design jewellery inspired by the ancient cultures of Egypt, Morocco and Greece. Four-and-a-half years ago she moved to Indonesia, where she fell in love with the creativity and aesthetic of Bali and the traditional hand-woven textiles of Lombok.

It was while she was living in Kuta, Lombok, that Rachel started looking at ways in which she could support the Sasak women to move forward as the island progressed. She partnered with Spanish-born Arianne Martin to set up Bersahara, a nonprofit organisation with the aim to help enable artisan women living in rural and remote areas to

empower themselves through access to creative space where they can exchange knowledge, basic health and nutrition, and get support to generate income. Rachel explains, “After lots of background research, we started teaching micro-financing methodology to groups of 200 women so that they could gain skills in business and finance and begin generating their own income. We brought over some women from Europe to conduct the training workshops; they donated sewing machines and materials, and we then opened a shop in Kuta to sell the products and support the women to run their own business and, more recently, their own label: Srikandi.”

Rachel’s collections include stunning gold-plated rings, cuffs, bangles, neck adornments and earrings embellished with Roman glass, antique blue and white china, bone, horn, old teakwood and Roman coins. Motifs might be inspired, for example, by Balinese wedding jewellery. In fact, many of Rachel’s designs are influenced by the revival of ancient cultural stories. Her latest gorgeous collection incorporates the magnificent natural-dyed, hand-woven textiles of Lombok, Bali and Nusa Penida, where Amari Kartini funded a loan to start a natural dye garden; the loan is now being paid back in fabrics. Rachel has also designed a bag range, produced in London and Italy, which takes the handiwork of these Indonesian artisans and mixes it with luxury Italian leathers; these durable, top quality handbags, travel bags, wallets and more, will grace the catwalks of Indonesia Fashion Week in Jakarta in February. When compared to machine-manufactured and synthetic products, there is so much more depth to the handmade artefacts. Each piece holds the lineage of feminine creativity, the beautiful energy of the amazing history, culture, folklore and stories that have been woven into the cloth. Even if the women are illiterate, this is their way of telling their stories, which are then contained in the fabrics. “Those stories,” says Rachel with a smile, “are then taken to the world of high-end fashion.”

www.amarikartini.com

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Imagine being able to buy a house that can travel with you! No, I’m not talking about a mobile home on wheels; I’m

talking about the traditional wooden houses of Indonesia, in particular the joglo, gladak, and limasan buildings of Java. Fully portable, they can be dismantled and flatpacked ready for export or transport to a new home base. What’s fascinating about these buildings is that the majority of them are more than 100 years old, with the most valuable ones displaying extraordinarily-intricate hand-carvings.

There is a huge demand for these historical old houses, which are restored and sold — with many rescued from demolition. There are numerous enterprises buying damaged antique timber houses from Java, replacing the missing or decayed wood with recycled wood, reworking the design and using the components of more than one old structure to construct each new, yet historical, and often custom-designed building. Traditional Javanese houses are single-storey and dark with tiny windows and little or no ventilation and therefore not practical or comfortable for modern day living. To bring them into the 21st century, they are modified by installing — for example — large glass windows, upper floors and wide balconies. The finished knockdown product can be plumbed, wired and fitted with all modern conveniences.

The purchasers might be local residents looking for anything from a simple bale relaxation pavilion for the

THE JOGLO AND OTHERTRADITIONAL HOUSES

garden, to an open-sided dining gazebo, a small wooden building to serve as a standalone office, a self-contained guestroom, or a fully functional house complete with bedroom, balcony, bathroom, kitchen, living and dining space, staircases and fabulously carved antique wall panels and doors. A house of this description normally takes about two months to make and two weeks to install.

Alternatively, the purchasers might be overseas residents looking for a summerhouse for their Californian garden, for example, or a standalone guestroom at some funky little hotel in the New Zealand bush. Others might build a restaurant, or perhaps a large villa comprising a series of joglos and structures, architecturally designed to embrace tradition with a sumptuous contemporary twist. Such villas often incorporate an abundance of recycled teak-wood in the form of floorboards, doors and elaborately-carved ‘pondopo’ centre-pieces. Some of the wall panels might be replaced with ceiling-to-floor glass, giving the buildings a modern feel, and allowing more natural light to enter. A villa like this would be considered more of a permanent structure and the wooden buildings would be set upon on concrete foundations with at least one concrete wall to support wiring and pipes for air conditioning, electricity and water. A traditional joglo roof would be fashioned from terracotta tiles, which are easily available, and the interiors might be embellished with handmade vintage-design floor tiles.

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In Java, each joglo, limasan or gladak — of which the jogo is the most commonly seen or replicated — was built to precise standards and specifications. Moreover, in the structured Javanese society of the 19th and early 20th centuries, they reflected social status. In fact, joglo houses were so highly cherished and highly priced that only wealthy people or noble society could afford to purchase them.

Usually positioned on high ground to ensure drainage around the building, the joglo is distinguished by its trapezium-shaped roof, with a tall and steep central section designed to mimic a mountain. The high part of each roof is supported by four main wooden columns called ‘soko guru,’ literally translated as ‘the master,’ completed with the ‘tumpang sari’ (essential layers) — a series of staggered horizontal beams, usually an uneven number with elaborate carvings — that tie the pillars to one another and support the central portion of the roof. Likewise, in a limasan, the ‘soko guru’ support the main structure of the roof, and twelve more poles around the main structure form the extension of the building while supporting the lower section of the roof, these are the ‘soko rowo’ or disciples of the master. Several limasan can be juxtaposed to form a farmhouse. The gladak houses are also teakwood constructions, with raised, wrap-around verandas and storage space for rice; they were often built upon pillars to protect the animals.

Here in Lombok, pile-built, rice barns known as ‘lumbung’ are the pride of Sasak vernacular architecture. They were built in rows along the lower paths of the villages. The structures have only one opening, which is a high window into which rice is loaded twice a year. Four hardwood posts are mounted on a level platform of sundried mud and buffalo-dung, and discs known as ‘jelepreng’ are set towards the top to keep the rodents out. Two lateral beams are carried by the posts, and on these sits a cantilevered frame, which in turn supports the bamboo rafters. The bonnet-shaped roof is made of ‘alang-alang’ grass. These traditional Sasak houses can be seen in the villages of Sade and Rembitan. Today these enchanting buildings represent a bygone era, and way in which to preserve, share, and celebrate the rich heritage of Indonesia.

All images courtesy of Desa Seni (www.desaseni.com)

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Agus Prasetyo is the Executive Chef at Hotel Tugu Lombok. Hailing from Surabaya, East Java, he began his career in 1996, studying at Surabaya Hotel and Tourism NSG. After graduating, he worked at the Mandarin Oriental Hotel, Surabaya as a waiter for 2 years and then moved to the Garden Palace Hotel in Surabaya where he worked for 10 years. It was there that he began his culinary journey, starting as a cook in the kitchen and working his way up through the ranks to become Chef de Partie. The owner of Garden Palace Hotel then opened a new restaurant in Surabaya and gave Agus the job of running it. He then worked at the Oval Hotel in Surabaya, and also managed his own catering business from his house. Finally, in 2012, he moved to Lombok to the funky-fantastic, antique-chic Hotel Tugu.

My Lombok met up with Agus Prasetyo to find out what makes him tick….

What is the one dish you love and remember from your mother’s kitchen? I love fried eggs, but if it must be a dish it would be Rawon.

When did you first become interested in food and why?Cooking has always been my hobby. I used to work in banqueting at a hotel and my family suggested I should try cooking instead. That is how I became to be a chef.

Who or what has been your inspiration for cooking? Myself — I have always loved to cook and I love food, and I wanted to have a profession doing something that I loved, so I decided to become a chef.

Describe or define your style of cooking.I love all cooking, especially Western cuisine.

Tell us about your concept for your menu at Hotel Tugu It is a mix of Indonesia specialties, Western dishes and Asian food.

What is your favourite dish to cook? Noodles — they are easy to cook and you can cook them using any method.

What is your favourite ingredient to cook with?Garlic — it is like an antibiotic.

What do you love most about your profession? I like to eat what I cook. I like to see the guests enjoy the food I have cooked for them, and Ilove to try different cooking techniques.

What is the biggest challenge in your job?Not having all the ingredients readily available in Lombok; we have to get some of our ingredients from our hotel in Java. Also, the kitchen is not near the restaurant, which can be a bit of a challenge at times.

Describe a typical day at Hotel TuguI arrive at work in the morning to cook the breakfast for the guests. I then do the stock taking. We have an à la carte for breakfast, lunch and dinner, so days vary as to how busy the kitchen is. I normally get home around 10 or 11pm.

EXECUTIVE CHEF AT HOTEL TUGU LOMBOK

AGUS PRASETYO

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What kitchen tool could you not do without?My knives.

What is your idea of a great meal or dining experience? The setting must be good and the food must taste delicious.

Do you ever cook at home?No, I don’t cook at home, I sleep when I’m at home!

Are you an adventurous eater? Are there any foods you won't eat or even try?Yes, I’m an adventurous eater and I eat everything. You have to try all foods to know and learn about different cuisines and different ingredients.

If you hadn't become a chef, what would you be doing right now?I think I would still be a waiter.

What do you like most about Lombok?The beach and the food.

What do you like to do in your spare time? I like to search the web for new recipes, I like to tour around Lombok discovering new places, and I like to sleep!

Any tips for budding chefs?One must learn hard, try everything and never give up! You also need to listen when suggestions are made to you.

Who is your favourite celebrity chef? And why?Indonesian Celebrity Chef Juna Rorimpandey, I like his blunt attitude and the way in which he says what he thinks! He does not mess around, he knows what he wants.

CHARCOAL GRILLED LOBSTER

GARLIC BUTTER SAUCE

POK CHOY

Ingredients

• 500gr fresh lobster • 250gr butter • 3 cloves of garlic, chopped• salt and pepper• 100gr pok choy • 200gr brown rice • cooking cream• 1 pcs lemon grass• pandanus leaves• lime• ginger• citrus

Soak the brown rice for approximately 2 hours. Then boil water in a saucepan, once boiling add lemongrass, ginger, pandanus leaves, and citrus. Add the brown rice and simmer until the water runs out.

Prepare the Pok choy, lobster and brown rice on a plate and serve hot.

Heat the butter in a pan, add the chopped garlic. Cook until fragrant, then add cooking cream.

Stir fry the Pok Choy in a pan with chopped garlic

STEAMED BROWN RICE

Cooking Method

Cut the lobster lengthwise without cutting through the back shell. Spread the lobster ‘s body open like a butterfly. (Do not cut into 2 halves). Marinate the lobster with lime, garlic, butter, salt and pepper for about 5 minutes. Once marinated grill the lobster on a charcoal bbq until tender.

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SALMON TRILOGY

TARTAR SMOKE SALMON ROLL BAG SMOKE SALMON MOUSE

SMOKE SALMON FLOWER

ORANGE SAUCE

Ingredients

• 200gr smoked salmon, thickly sliced• ¼ tsp coarsely ground black pepper• 1 lime use the juice • 1/3 cup minced shallots • 1 tbl spoon olive oil• 3 tbl spoon drained capers• ½ tsp dijon mustard

Cooking Methods

Cut the fresh salmon and smoked salmon in 1/4-inch pieces. Place the salmon in a mixing bowl and add lime juice, shallots, olive oil, dill, capers, both mustards, salt and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours to marinate the salmon.

To make the bag roll mix all the ingredients together, prepare a non stick pan, and one by one fry over a medium heat making a circular roll. Once cooked stuff the bag roll with the marinated salmon and tie with a slice of leek.

• ½ tsp whole-grain mustard• ¼ tsp kosher salt• 1 pcs roll bag. • ¼ kg white flour• 200ml fresh milk• ¼ tsp salt• 1 tbl spoon olive oil

Ingredients

• 200gr smoked salmon• 114gr soft cream cheese• Salt and freshly ground black pepper• 2 tbl spoons heavy cream or half-and-half

• 1 tbl spoon olive oil• 200gr white flour• 1 egg • pinch of salt• 70ml water

Cooking Method

In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe onto the crispy cracker. To make the crispy cracker stir the flour, egg, olive oil, salt and water until smooth, then with rolling pin roll to form a triangle piece and fry on medium heat until brown and shinning.

Ingredients

• 2 tbl spoon orange concentrate liquid• 2 tbl spoon white sugar• 1 tsp maizena flour (Cornstarch)• 200ml fresh water

Method

Boil the sugar and orange concentrate, when it is liquid add the cornstarch and then dilute with water.

To Serve

Prepare a plate with iceberg, romain, loloroso and rucolla lettuce(all 40 Grams) with the salmon. Pour the sauce on the edge of each smoke salmon dish. Ready to serve.

Ingredients

• 1 piece thickly sliced smoked salmon• ¼ lime freshly squeezed • 1 drop good olive oil• ¼ tsp coarsely ground black pepper• Salt to taste

Cooking Method

Season the smoked salmon and make into smoke salmon rose shapes.

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CHRISTMAS DESSERT ALA “ TUGU “

Ingredients

• 175gr butter• 75gr palm sugar• 2 tbl spoon honey• 100gr white sugar• 3 x egg whites(beat egg whites until fluffy)• 3 x egg yolks• lemon rind grated from 1 lemon• 15gr full cream powder• 125gr white flour• 1 tsp baking powder• 50gr raisin• 50gr red cherries • 10ml cherry brandy

Cooking Method

Soak the raisins and red cherries in the cherry brandy. Then mix all ingredients except the egg white, raisins and red cherries together. Once smooth add the egg whites(already fluffly), red cherries and raisins. Pour the mixture into the already greased cake tin and cover with foil. Steam for about ½ hour, then serve with cherry ice-cream.

MUSHROOM SOUP IN BREAD BOWL

Ingredients

• 15gr unsalted butter• 25gr onions • 100gr straw mushrooms • 60gr cooking cream• 80gr chicken stock • salt and pepper

MUSHROOM SOUP

BREAD BOWL

Cooking Method

Puree all Ingredients in a blender and then cook until it starts to boil. Remove from the heat and serve in the home-made bread bowl.

Ingredients

• 750gr white flour • 250gr dry wheat • 15gr yeast • 15gr salt • 5gr bread improver • 75gr butter • 25gr white sugar • 400–500ml cold water

Cooking Method

Mix all ingredients in a dough machine. Make dough balls weighing 230gr. Then leave to rest and expand. When they have expanded place in the oven at 180 c. Bake for about 20min or until shiny, brown. Re move and leave to cool. Once they have cooled make a hole to fill with soup. Leave the bread at room temperature for one day until dry and hard. It is then ready to be used a bowl for the mushroom soup.

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Hailed as the ultimate superfood, and an essential ingredient in a whole range of dishes from mezze to

marzipan, the unassuming almond has never been so popular. These tasty tidbits pack a nutritional punch, combining tons of essential nutrients in one very delicious package.

The health benefits of almonds have been documented for centuries and modern research is backing up many of the claims. High in fibre, antioxidants, vitamins and minerals, including vitamin E and biotin — which is especially beneficial for cardiovascular health and blood sugar balance, just a handful of almonds is a nutritional powerhouse, containing one-eighth of our necessary daily protein. Almonds are also known to lower cholesterol and reduce the risk of cancer and heart disease. By eating them, we can significantly boost levels of vitamin E in our diet and in the bloodstream. Vitamin E is a powerful antioxidant that defends our cells against damage on a daily basis and prevents artery-clogging oxidation of cholesterol. Almonds can also help reduce the risk of both Alzheimer’s and osteoporosis, as they are packed with vitamin D, which can help in cell building, as well as vitamin A, which can improve our skin and the function of our eyes. Crucially almonds can also help increase the health of our bones as they contain lots of calcium. Stronger bones can also mean the threat of osteoporosis is greatly reduced as we get older. Eating a handful of almonds a day is a great way to get the vitamins that our bodies need to stay healthy.

Research also shows how important it is to eat alkaline-forming foods — of which almonds are a prime example — as opposed to the acid-forming foods that can lead to inflammation, allergies, arthritis, skin problems, mood disorders, depression, constipation, bowel issues, stress and chronic diseases. To avoid this, the body will work hard to maintain a pH balance by taking ‘buffer minerals’ (calcium, magnesium, potassium – the building blocks of the body) to

neutralise those acids. This means a lot of extra work for the body and lot less of those enzymatic reserves and minerals that keep our bodies and bones strong. Therefore, to achieve an optimal, or slightly alkaline environment we want to stick to a plant-based, alkaline diet, which is known to improve digestion, skin tone, memory, focus and concentration, and energy levels.

In addition to crunching almonds by the handful, we can also consume them in the form of almond milk. Dairy products are very much part of the Western culture and diet, but whole milk can contribute significant amounts of cholesterol to a person’s diet. Furthermore, it contains lactose, which is difficult for many people to digest. Once referred to as ‘amygdalate,’ almond milk used to be a common ingredient in medieval Europe and the Middle East, and is now regaining popularity as a plant-based alternative to traditional dairy milk.

Home-made almond milk contains many of the same nutrients as cow’s milk, but with fewer calories. One cup of unsweetened almond milk contains as few as 30 calories. Skimmed milk and soy milk each contain about 80 calories per cup. It is more nutritious than fortified, commercially purchased non-dairy milks, which contain added preservatives and stabilisers to increase shelf life.

Because it contains so many healthy, natural components, almond milk doesn’t need to be fortified. It’s perfect for vegetarians and vegans, and particularly popular among those who are part of the raw food movement. It can be used in place of cow’s milk in almost everything, including soups, baked goods, sauces, smoothies, on cereal and in our morning cups of tea or coffee. It is made by toasting and grinding almonds and then blending them with filtered water to create a heart-healthy, low-calorie, nutrient-dense, delicious beverage.

What about Almonds?

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Step 1

Soak one cup of raw almonds in filtered water overnight. Leave extra water to allow for swelling.

Step 2

Remove almonds from water. For a less gritty texture, remove skins. Toast for a richer flavour.

Step 3

Place almonds in a blender with two cups of filtered water. Blend until creamy.

Step 4

You can add flavourings such as cinnamon, honey or saffron, then blend again.

Step 5

Strain mixture through cheesecloth or a fine strainer to separate pulp. Drink. For a creamier version, leave covered in the fridge overnight. It will keep for up to a week.

Step 6

Dry-roast remaining pulp and store in a jar to use as almond flour. Alternatively, place discarded almond skins and pulp in cheesecloth to use as a body scrub.

Make your own homemade almond milk

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-Tony Robbins-

Life is a gift, and it offers us the privilege, opportunity, and responsibility to give something back by becoming more.

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the BHUVANA

There seems to be a modern identikit template for villa design nowadays, which varies little wherever

you may wander. Not so at the Bhuvana. This cosy villa complex set back from Gili Trawangan’s tranquil northern shore, embraces Indonesia’s past without compromising on contemporary creature comforts, function or space. It takes its inspiration from classic Javanese design of the 19th century, featuring antique reclaimed teak wood in each of its private villas. The vintage materials blend in seamlessly with the modern aesthetic, showcasing intricate hand carved patterns throughout.

The design has been meticulously planned down to very smallest detail, with antique wood hand-picked, shipped from Java and assembled painstakingly on site. The wood exudes plenty of character, and combined with more modern arty wooden fixtures, projects an authentic vintage look.

Each of the villas feature cozy bedroom suites with adjacent ensuite bathrooms with cast iron bath tubs and separate rain showers. It comes with a real wow factor — a fresh water moat filled with fish gently glides by below the transparent bathroom floor, encircling the entire villa.

Interiors are light and appealing, featuring earthy tones topped off with ingeniously placed ethnic art pieces. The contrast of light fabrics, antique wood, natural stonework and modern fixtures is both eye catching and very distinctive.

Each villa has its own subtle nuances and layout, all making optimum use of available space. The main open plan communal space acts as the social hub of each villa, open on all sides and blending flawlessly with well-manicured gardens where an inviting private pool awaits.

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This expansive lounge/dining space is bright and airy offering abundant comfy seating, and private corners to relax in. It provides a central focus for a leisurely evening meal or a lazy morning perched around the breakfast bar. There is a discreetly placed modern kitchen area, which like virtually the entire villa is custom built from scratch.

Leading out over the ‘moat’ is a verdant lawn and inviting private pool with shady bale. It’s a cozy green oasis hemmed in by a natural super adobe system wall, giving a very rustic ambience. Despite the classical vintage appearance, the villas feature numerous innovations, many of which take place behind the scenes.

Aside from the copious use of reclaimed timber and natural stone, there is a sustained effort to let nothing go to waste. An ingenious water management system has been installed which includes a bio septic tank, waste water garden system and rain water collection tank, along with a solar thermal hot water system.

In fact the Indonesian — Western management team are well grounded in sustainable building practices. Not only have they recreated a natural oasis with minimal environmental impact, but they have also exported their expertise and reclaimed materials which can now be seen in other eco-friendly developments on Gili Trawangan and Lombok, such as Kayu Café and the upcoming Kokomo resort on Gili Gede.

The complex is still a work in progress with villas currently being patiently built with the same attention to detail using natural materials. When complete it will be rebranded as ‘The Island Villas’ and will feature land available for off-plan bespoke villa design.

For more information:Martin PietersePh: +62 (0)8190 7294 111E-mail: [email protected]

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For more information, please contact us on:

E-mail : [email protected] Phone : +62 (0) 857 3807 8720

Australian designed, built, decorated and managed to meet the highest international expectations

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The newly formed South Lombok Community Association (SLCA) decided it’s time to “clean up Kuta” and on the morning of November 10th, Kuta beach was a hive of activity as people from far and wide gathered to clean up the beach.

A group of students from Singapore joined more than 130 local’s, expats, Kuta school children and holiday makers who collected the plastic and rubbish. Over time the beaches have become a dumping ground due to lack of awareness and education combined with more people moving to Kuta, bringing more rubbish. Apart from spoiling the beaches this also has consequences to marine life. This is early stages for SLCA but judging by the amount of people who turned up for the beach clean-up they are on track to success.

All images courtesy of Rosalie Dobson and Ashtari Restaurant.

Kuta Beach Cleanup

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The skate competition was Surfcamp Lombok’s(SCL) 6th Annual Skate Competition aimed at supporting the children of the village and skateboarding community throughout Lombok and Indonesia. This event was the largest one to date with a huge crowd attending from all over the globe. The skateboard categories were open to anyone from Indonesia and there were skateboarders from all over Lombok, Bali and even Jakarta who entered.

It was seen that the Gerupuk local kids have been pushing the barefooted surf and bowl style riding skills to a new level that is testing the professionals of the sport and is likely to feature in some up and coming skateboard Dvds in Bali. Great prizes were up for grabs supplied by the sponsors. SCL aim to make next years competition even bigger and better than this year so keep your eyes and ears pealed for the next event!

All images courtesy of Lucy Cotton

Skate Competition — Gerupuk, Lombok

WinnersMens Open: 1st Place: Danny2nd Place: Cecep3rd Place: Madil Girls Open1st Place: Murni2nd Place: Kanim3rd Place: Mega Tarp Surfing WinnerDiki Best Surf StyleSahril

Boys Under 141st Place: Peri2nd Place: Juna3rd Place: Awan

Boys Under 91st Place: Ajar2nd Place: Janito Best Slam/Bail/Wipeout Keto

Funniest RunJoe SponsorsLekkaSleeperskatesBanyu

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horoscopeofthemonth

ASTROLOGY — DECEMBER 2014

Aries (March 21–April 19)All systems are go this jet-fueled month. You’re ready to mix, mingle and travel in the best holiday traditions. You might have so much fun that you forget to put on the brakes. Cash flies from your wallet as you buy bigger and better than in the past. Fun’s fun but if you want to survive the post holiday season, you’ll use discretion in your decisions.

Taurus (April 20–May 20)Sometimes the bull works so hard, you forget to relax. In trying to get into the holiday spirit, you go into overdrive. Not only do you overwork your brain, you overload your ability to get things done. It would be best to stop worrying whether you are making the most fantastic holiday ever, and concentrate on what’s important. Friends and family. Gemini (May 21–June 20)Stressing over travel plans, Gemini? You love to visit different places, and new people. What bothers you is spending time with people that plan out your entertainments. This is the season to spend time with friends and family, but you have slightly different ideas of how to spend the holiday. Good thing you are a genius at multitasking, and smoothing over family relations.

Cancer (June 21–July 22)You may find that things beyond your control drain your supply of ready cash. Normally this isn’t a problem for you. But you do like to put out for the holidays. Decorating and cooking are big deals for you, so when you have to scale back it you experience overload. Remember what is important. Your family wants your love much more than they want big meals and shiny things on the walls.

Sagittarius (November 22–December 21)Excess? You? Yes, Archer. Of all the holiday revelers, you may enjoy the season a bit too much. The planet of abundance, Jupiter, sponsors your zodiac sign, and boy, do you spread abundance! Herein lies your weakness. As much as you like to give, you need the resources to back up your generosity. Scale back your expectations to line up with your real world circumstance. Be kind to yourself and accept your limitations gracefully.

Capricorn (December 22–January 19)You are good at organizing things, especially when you help other people. In Capricorn’s world, every contingency is covered. So it comes as a surprise when the resources of others take a sudden shift, leaving you clean up the mess. The one good thing that comes out of this is that you finally learn the truth, leaving you with greater options to explore.

Aquarius (January 20–February 18)The people in authority make decisions that seem boneheaded to you. Though the things you want to pursue are bit too expansive at this time, you are on the right track. Keep exploring creative options. You are happier when you keep to a plan and a goal. Have faith in your abilities and take opportunities to express your own unique vision.

Pisces (February 19–March 20)Your flexibility and creativity suits you well this month. People in authority are impressed with you if you step up and show your talents. Your ability to analyze problems is sharp now, and you can think up creative solutions. Though it may be a bit of a shock, you come to realize how much people rely on you. Plan after work activities to help you distress.

Leo (July 23–August 22)No one is more magnanimous that the Lion during party season. This time of the year is custom made for Leo’s need to attract many friends and family to your bosom. You might find the weight of making preparations a bit onerous. But once all the party pieces are in place, you are ready to cut loose and have a great time.

Virgo (August 23–September 22)As usual, your strong organizing skills carry you through this month. However, you might be a touch, heck, very obsessive about implementing your plans. This need to be in charge of every detail may spark harsh words with others, who only want to relax and enjoy the festivities. Do try to relax. The world won’t end if you buy, not make, that cheese ball.

Libra (September 23–October 22)Brake for work zones, Libra! With the planet of action, Mars fueling your energy levels you might find yourself taking risks that you usually avoid. Maybe you feel the need for speed, or you just are a little late for work. Since your normal instincts for caution are impaired you’ll need to think about consequences before you decide on appropriate action. Scorpio (October 23–November 21)Strange and unusual people and situations pop out at you this month. Worse yet, you aren’t sure how to respond. You have excellent insights on what, and why things are wrong. However, no solution you apply seems to do the trick. Here is one of those situations in life where you can’t go it alone. Ask Capricorn for advice.

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Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:

Senggigi and The West CoastSenggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.

Gili IslandsA trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.

Kuta and South LombokLike its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-and-coming Tanjung A’an, Gerupak and isolated Ekas Bay.

The SouthwestLombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.

Mount RinjaniFor an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.

This is Lombok!

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EMERGENCY NUMBERS

Ambulance Phone: 0370 623 489 Emergency call: 118 Fire Brigade Phone: 0370 672 013 Emergency call: 113Lombok PoliceJl. Gajah Mada No7, Ampenan Phone: 0370 693 110 Emergency call: 110Tourist Police Senggigi Jl. Raya Senggigi km 1Phone: 0370 632 733

HOSPITALS

Harapan Keluarga Jl. Ahmad Yani, SelagalasPhone: 0370 617 7000/617 7009Risa Sentra MedikaJl. Pejanggik No.115, Cakranegara Phone: 0370 625 560New Mataram Public Hospital Jl. Bung Karno No.1, Mataram Phone: 0370 645 045Mataram Public HospitalJl. Pejanggik No.6, Mataram Phone: 0370 623 498Siti Fajar Moslem HospitalJl. Panca Warga, MataramPhone: 0370 623 498Anthonius Catholic HospitalJl. Koperasi, AmpenanPhone: 0370 621 397Police HospitalJl. Langko No.54, Ampenan Phone: 0370 633 701Army HospitalJl. HOS Cokroaminoto No.11, Mataram Phone: 0370 621 420Central Lombok Public Hospital Jl. Jen Basuki Rachmat, Praya Phone: 0370 654 007East Lombok Public Hospital Jl. Prof M. Yamin No.55, SelongPhone: 0376 216 80

HEALTH CLINICS

Biomedika ClinicJl. Bung Karno No.143, Mataram Phone: 0370 645 137Medika Husada Clinic Jl. Raya SenggigiPhone: 0370 664 480Sengiggi Beach Hotel ClinicPhone: 0370 693 210Klinik ProdiaJalan Pejanggik No.107, Mataram Phone: 0370 635 010

Hotel Villa Ombak ClinicGili Trawangan Phone: 0370 642 336Jolie Sourire Dental Care Mataram MallJl. Pejanggik, Mataram Phone: 0370 668 1797

PHARMACIES

Guardian Pharmacy Mataram MallJl. Pejanggik, Mataram Phone: 0370 629 921Kimia FarmaJl. Sriwijaya No.295, Mataram Phone: 0370 633 211Jl. Pejanggik No.48, MataramPhone: 0370 638 502Jl. Catur Warga, MataramPhone: 0370 634 774Jl. M. Yamin No.155 Selong, East LombokPhone: 0376 220 51

TAXI Bluebird TaxisPhone: 0370 627 000Express TaxisPhone: 0370 635 968Narmada Trans TaxiPhone: 0370 702 5333

IMMIGRATION OFFICE

Department of ImmigrationJl. Udayana, MataramPhone: 0370 632 520

POST OFFICES Central Post OfficeJl. Sriwijaya, MataramPhone: 0370 632 645Jl. Langko, AmpenanPhone: 0370 631 642Jl. Raya SenggigiPhone: 0370 693 711

INTERNATIONAL SCHOOLS

Nusa AlamJl. Pantai Meninting Phone: 0370 647 514

AIRLINE SALES OFFICES Silk Air Lombok Raya Hotel Jl. Panca Usaha No.11, Mataram Phone: 0370 628 254Garuda IndonesiaJl. Majapahit No. 2, Ampenanphone: 0370 642303/649100

Lion AirJl. Sriwijaya No.81, MataramPhone: 0370 629 111Merpati Nusantara AirlinesJl. Pejanggik No.69, MataramPhone: 0370 636 745TransNusaJl. Panca Usaha No.28, MataramPhone: 0370 624 555

CAR RENTAL COMPANIES

Lombok Rent CarJl. Raya Senggigi Km 12, Senggigi Phone: 0370 667 7887

FREIGHT/COURIER COMPANIES TikiJl. Anyelir No. 1, MataramPhone: 0370 633 014 DHLJl. Hos CokroaminotoNo.53G, MataramPhone: 0370 639 400

PUBLIC UTILITIES

Electricity (PLN) Jl. Langko No. 25, AmpenanPhone: 0370 632 182 Jl. Raya SengiggiPhone: 0370 693 535Water (PDAM)Jl. Pendidikan No.29, MataramPhone: 0370 632 510Jl. Raya SengiggiPhone: 0370 693 886

CHURCH SERVICES

Bethany Mataram ChurchJl. I Gusti Ketut Jelantik GosaNo.23, MataramPhone: 0370 625 956HKBP Mataram ChurchJl. Gili Air No.4, MataramPhone: 0370 632 924Kristen Tuhan ChurchJl. Ekas No.47, MataramPhone: 0370 621 811Masehi Advent H7 ChurchJl. Kom L Yos Sudarso No.16, MataramPhone: 0370 638 500Pantekosta ChurchJl. Pariwisata No.4, MataramPhone: 0370 631 219Katholik Church Jl. Majapahit No.10, MataramPhone: 0370 634 397

CONSULATES IN BALI

Australia (Also consular service for Canada and New Zealand nationals)Jalan Tantular No. 32, Renon, Denpasar Phone: 0361 241 118

Brazil Jl. Raya Legian No.186, KutaPhone: 0361 757 775Czech Republic Jalan Pengembak No.17, SanurPhone: 0361 286 465DenmarkJl. By Pass Ngurah Rai–PemoganNo. 852, Denpasar Phone: 0361 821 6979FranceJl.Mertasari Gg. II No.8, Sanur Phone: 0361 285 485Germany Jl. Pantai Karang No.17, SanurPhone: 0361 288 535Italy Lotus Enterprise BuildingJl. By Pass Ngurah Rai, JimbaranPhone: 0361 701 005India Jl. Raya Puputan No.42, Renon, DenpasarPhone: 0361 241 987JapanJl. Raya Puputan No.170, Renon, DenpasarPhone: 0361 227 628Mexico Jl.Prof. Moh. Yamin No.1, Renon, DenpasarPhone: 0361 223 266NetherlandsJl.Raya Kuta No.127, KutaPhone: 0361 761 502NorwaySegara Village HotelJl. Segara Ayu, SanurPhone: 0361 282 223RussiaBali Kencana Resort IIBlock Cendrawasih No.18, Ungasan Phone: 0361 279 1560Spain Kompleks Istana Kuta GaleriaBlok Valet 2, No. 1 Jl.Patih Jelantik, Kuta Phone: 0361 769 286Sweden & FinlandJl. Segara Ayu No.2, SanurPhone: 0361 282 223Switzerland Kompleks Istana Kuta GaleriaBlok Valet 2 No.12Jl. Patih Jelantik, KutaPhone: 0361 751 735United KingdomJl. Tirta Nadi No.20, SanurPhone: 0361 270 601United States of AmericaJl. Hayam Wuruk No.188, Denpasar Phone: 0361 233 605

ESSENTIAL INFORMATION

My lombok issue 10

Documents

Transcript of My lombok issue 10