Vol-39 let's eat! Magazine

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OCTOBER 2012 EDITION 39 ISSN 20

A FAMILY AFFADAHANA RESTAURANT & GAL

NutmWARM & S

PAVOZ Restaurant& Lounge FRESH & BREEZY

RM Dapur Sunda

TROPICAL Tranquility

AUTHENTIC FAMILY RECIPES

TETARING


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OCTOBER

Our CoverPrawn and Smoked Salmon Rolls

LocationTetaring

Photo Heri Obrink

The Latest12-15

Local Cuisine16 RM Dapur Sunda

Authentic Family Recipes

The Essentials20 Nutmeg

Warm & Spicy

Insight

24 The Sate Story

Must Try28 Dejau Kitchen

Reinvention

The Newest32 Pao Restaurant & LFresh & Breezy

Spotlight36 Dahana Restaurant &

A Family Affair

Soul Food46 Oaia Spaodka

For the Love of Food

The Specialist50 Ni Nengah Puspayant

The Astons Best Bar

52 Gede AristanayaThe Art of Coffee

6 lets eat! www.letseat

46

20

Cover Story 40 TetaringTropical Tranquility


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Lets Cook54 Garang AsemTraditional Taste

Drink Zone56 The Champlung Beachside cocktails

Desserts to Die For60 Gracie Kellys

Hearty Desserts

Regulars66 Food Talk

67 Map & Directory

76 Pick Up Point

le24

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32

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ello and welcome to the

October edition of Lets Eat

Magazine, your culinary guide

to the island of Bali.The seasons are turning with hot

weather on its way and our team have

tracked down some great dining venues

that are cool and breezy, starting with

our cover story Tetaring (p 40) set in the

beautiful gardens of Kayumanis resort in

Nusa Dua. We also visit Oazia Spavodka

(p46) to enjoy aphrodisiac cocktails

and spa inspired cuisine its not the

easiest place to find but well worth

the effort. In Seminyak we discover

the reinvented Dejavu (p28) kitchen

serving a good selection of food with

great sea views, then head to the beach

for a sundowner on the sand at The

Champlung (p56). Over in Tuban we are

treated to decadent desserts at Gracie

Kellys (p 60) and sample a fusion menu

at the newly opened Pavoz at Sun Island

Hotel (p32).

In terms of local cuisine we profilelocal chefs, explore the Sundanese

delights of Dapur Sunda, (p16) share the

history of satay, and delve into the world

of the most exotic of spices nutmeg.

Enjoy these stories and more as you turn

the pages of the magazine, and please

feel free to share your thoughts and

comments with our team by emailing us

at [email protected].

As always

Bon Apetit

Hendra Oktaviano Editor-in-Chief

8 lets eat!

E-mail Us Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simp

wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.

www.letseat

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A Member of

www.kg.co.id

Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the 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 anLets Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Lets Eat! is not responsible for the return of unsolicited material. 2012 Lets Eat! ISSN 2085-5907

Senior AdvisorA.A. Ngr. Mahendra

Editor-in-Chief Managing Director

Hendra Oktaviano Yunata Octaviano

TA Bid Business Development

Alison Elizabeth Bone

Writers

Menur Astuti

Eve Tedja

Senior Graphic Designer Fanny Bintoro HP

TA Bid Graphic Designer Karena van Maanen

Photographer Heri Obrink

Account Director Lidya Julianty ([email protected])

Account Executive

Margy Margaretha Leander ([email protected])

Nunung Parminingsih ([email protected])

Sheron Ruth Claudia [[email protected]]Web Guy Tommy S Heriadi

HRD I. B. Kusuma Wijaya

Dirtribution & Circulation Agung Selly & I Nyoman Supartika

OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia

P+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.comI www.visi-media.com

Alison is a travel writer and self confessedfood-lover. She has spent many yearstraveling the globe, immersing herselfin foreign cultures and sampling localcuisine, applying her motto Everythingshould be tried at least once. Her hearthas now been captured by Bali where sheis happily indulging her favourite things;writing, traveling and discovering newrestaurants

Menur describes herself as a part-timefood lover and a full-time food friend.She enjoyed her exposure to manydifferent restaurants during her yearteaching Indonesian Language andCulture in Washington DC. Now backin Indonesia she has discovered thather pleasure in trying new food hasdeepened and she hopes to one dayopen her own restaurant.

Ee is the newest member tLets Eat team and says hermotto has always been liverather than eat to live. Asfrom eating she also loves ttravel, design and cook (althadmittedly that also involve

your culinary guide


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12 lets eat!

Benkay Japanese Restaurant is hosting a Sunday brunch

that will glam up your weekend. From 11am until 3pm,

you can enjoy a free flow of Louis Roederer brut reims

Champagne, a perfect pairing with fresh sushi and

sashimi, at RP 900,000. For the traditionalist, a spread of

Japanese cuisine with a serving of sake and green tea is

also available for RP 395,000.

Benkay Japanese RestaurantINikko Bali Resort & SpaJalan Raya, Nusa DuaIP +62 361773 377 DINE FOR CHARITY

Everyones favourite Chinese restaurant, Golden

Lotus together with East Bali Poverty Projectproudly presents a special promotional period

until October. Every time you dine from the a la

carte menu, 5% of the revenue will be donated to

the charity to help the children of Bali. Diners also

have the chance to win a grand prize of two return

tickets to Singapore by Qatar Airways and two

nights stay at The Orchard Parade Hotel.

Golden Lotus RestaurantIBali Dynasty ResortJalan Kartika Plaza, KutaIP+62 361 752403

Al DentesNew ChefThe recently opened Italian restaurant, Al Dente Kitchen and

Bar, proudly welcome a new addition to its team, Chef Rivoli

Giuseppe. After more than a decade of culinary experience and

travel in Australia, London and Italy, Chef Giuseppe is more than

ready to make sure everything is deliciously al dente in his

new kitchen.

Al Dente Kitchen & BarIComplex Kuta SidewalkJalan Kartika Plaza, KutaIP +62 361 488838

www.letseat

bubblya

S U N D A Y

thelatest


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Fruitful CollaborationThe highly anticipated Chefs Collaboration 2012 was successfully

staged by Kayumanis and sister property, The Gangsa and

attended by 150 guests. Orchestrated by the top five chefs

currently working in the establishment, the event offered a unique

experience of interactive dining as well as showcasing the wealth

of artisanal purveyors of food and beverages in Bali.

KayumanisIJimbaran Private Estate & SpaJalan Yoga Perkanthi, JimbaranIP +62 361 705777

The NewKOKO Japanese Restaurant at InterContinental Bali Resort is delighted

welcome Chef Setyo Widjonanto and his wealth of Japanese culina

experience which includes a lengthy stint at the famous Nobu chai

Chef Setyos signature expertise in preparing sushi and sashimi can

discovered in the new menu of Japanese cuisine with a playful twis

He is adamant about using only the freshest seafood and local orga

products. An interactive teppanyaki dinner is also available.

KO Japanese RestaurantIInter Continental Bali ResortJalan Uluwatu No. 45, JimbaranIP +62 361 701888

www.letseatmag.com

Victory

For the fourth consecutive year, KAYUPUTI Restaurant has received the

Best of Award of Excellence from Wine Spectator Magazine. Joining the

victory, ARWANA Restaurant also received its second Award of Excellence.

Harald Wiesmann, the Chief Sommelier of St. Regis and ARWANAs sommelier

I Gede Yudhi Suryawan, deserve a special mention for their

skilful contribution to winning these prestigious awards.

KAYUPUTIRestaurantISt. Regis Bali ResortIP +62 361 8478111ARWANARestaurantIThe Laguna Resort & Spa, Nusa DuaIP+62 361 771327


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thelatest

The Ayanas

ROLE ModelsDava Restaurant will host a special dinner event on the 6th ofOctober, prepared by Chef Jusman So and served by fourteen

talented Indonesian women who have undergone an extensive

three month on-the-job training as part of the second annual

collaboration with R.O.L.E Foundation. The women are trained as

servers, cooks or spa therapist. Throughout October, you can also

request the ROLE Models Upgrade during your spa treatment.

Proceeds from the dinner and spa will go to foundation.

www.letseat

Indonesias latest colourful cake obsession has hit Bali. Cake aficionados

need look no further than Aston Kuta Hotel and Residence where pastry

chefs create the Red Velvet and its colourful friend, the Rainbow Cake.

Daily baked and well priced at 25,000 IDR per piece, the Red Velvet soft

sponge cake topped with cream cheese will be the perfect companion for

your coffee break.

Aston Kuta Hotel & ResidenceIJalan Wana Segara KutaIP+62 361 754999

&

The Ayana Resort & SpaIJalan Karang Mas Sejahtera JimbaranIP +62 361 702222

21You know something is going to be a classic when it gets better with

age. Established in 1991, Warisan Restaurant just celebrated its 21stanniversary by throwing a lavish Bollywood themed partyin September.

Guests were treated to a red carpet welcome, divine 6-course

degustation dinner by Chef Vincent Denayer together with Indian music,

dance and DJs. No doubt the Warisan will be with us in long time to com

Warisan RestaurantIJalan Raya Kerobokan No. 38IP +62 361 73117

&FABULOUS

RedRAINBOW PART VELVET &


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Bonjour Chambord!The renowned black raspberry liqueur, Chambord, now has a sister, with

the launching of premium Chambord flavoured Vodka in Bali in September.

The distinctive orb shaped bottle delivers a unique taste that can be

enjoyed straight up, or in a wide variety of delicious cocktails. Naturally

flavoured and mixed with premium French vodka, a Chambord flavour

infusion, and hints of hibiscus, and notes of vanilla it makes a welcome

addition to our growing liqueur market. Agus BudionoIBrown-FormanBeverages IP +62 21 8291072

www.letseatmag.com

cookinUPASTORYBOAAlila Ubud presents a new seasona

degustation menu highlighting the

producers who, together with Chef

Plasmeijer and his team share the

passion for food, quality ingredien

sustainable operations. Guest will

invited to join a trip

an organic farm or

the pure local coco

oil which is used by

Eelke in his signatu

dishes. Get ready t

whisked away on a

unforgettable culin

journey or perhaps

cook your favourite

Alila Ubud

Desa Melinggih

Kelod Payangan

P +62 361 975963

Wine&DineThe latest Vinoticity event at Bella Rosa Restaurant hosted

by Padma Resort Bali at Legian and Indowines will be a hard

act to follow. Wonderful wines from French vineyard FamilleCastel were perfectly complemented with delicious canaps

from Chefs John Taylor and Bradley Pittman. The night felt

like a family gathering, which is precisely what Famille

Castel is all about, creating an accessible range of wines

and showcasing the wealth and diversity of the vineyards

of France.

Save the date to the next upcoming Vinoticity event

Tuesday November 6th, collaborating with Indowines

presenting Rolf Binder (Australia}, and on Thursday

November 22nd, 2012 with Best Wine & Vin + Jakartapresenting Concha Y Toro (Chile). Dont miss it!

Bella Rosa RestaurantIPadma Resort Bali at LegianJalan Padma No. 1 LegianIP+62 361 752111

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authenticFAMILY RECIPES RM Dapur SundSunset Road traffic in the mid-afternoon can be slightly overwhelming,so it is with relief that we find ourselves sitting on a bench, feeling the

breeze and getting away from the street noise.

LocalCuisine

The shaded escape is provided by RM Dapur Sunda, a branch of the

renowned Sundanese restaurant from Jakarta. Recently opened

and located near the busy Jalan Kunti intersection, you will find a

range of seating areas, from indoor, outdoors in a pavilion, or in the

air conditioned meeting room upstairs. The restaurant is decorated

with rattan accented wooden furniture,faithful to the relaxing and

natural Sundanese lifestyle.

This award-winning restaurant has been in business since 1986

and now has ten branches in Java and Bali. All food is made fromscratch, cooked with fresh ingredients and based on the original

family recipes of the founders, the Ansoroeddin family. Sundanese

cuisine originated in West Java and is now extremely popular

throughout Indonesia. Some of the marked characteristics are a

savoury, fresh taste enhanced with various kinds of chilli sauce. Acar Goreng Gurame

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RM DapurSundaI Jl. Sunset Road No. 886 SeminyakIP +62 361 2105889 350IOpen 11am-11pm

LocalCuisine

We start our meal with the delightfully cooling Es

Goyobod, a chilled concoction made of palm sugar

jelly, avocado and shredded coconut, sweetened

with brown sugar, perfect for a hot day. Acar Goreng

Gurame comes next, a crispy deep fried fish with yellow

pickles and carrot. It is so crispy, that you can actually

feast on the crunchy fin, which we think is one of the

best part of this popular fresh water fish. A nest made

of fried vermicelli is served next, filled with Tumis

Lember, stir fried mushrooms, best eaten with the six

richly flavoured Sambal, from Sambal Tempe to Sambal

Mangga. There is no other way to enjoy Sundanese food

than to add some serious chilli sauce onto your plate

together with steamy white rice. After the pleasantly

hot senstation of the savury dishes dies down, we go for

Colenak. This is the quintessential Sundanese dessert,

made of grilled fermented cassava with coconut and

palm sugar. Ee

For the lover of authenticSundanese food in Bali, yoursearch has come to an end.Dapur Sunda is also a good placeto start if you are traveling andcurious to have a taste

of Indonesian cuisine.

Tumis Lember Colenak

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theessentials

The Moluccan islands in the eastof the Indonesian archipelagoare famous for growing sagoand nutmeg which are commoningredients in their local cuisine.

When I visited the capital of AmbonI discovered sago based cookies andcakes, and also nutmeg juice whichtastes refreshing and fragrant witha warming effect as an after taste.

Nutmeg originated in the Banda islands of Indonesia,

near Ambon. The Dutch started to control the production

during the colonial era in order to keep its price high in the

growing markets of Europe, a practice that continued until

the second world war. The Dutch monopoly ended when

seeds were smuggled to Mauritius, and the British East India

Company opened the market further by bringing nutmeg

trees to other regions like Penang, Singapore, India, Sri

Lanka, the West Indies and Grenada. In Grenada, it became

the countrys national symbol and is portrayed on the red,

yellow and green flag of the country.

Nutmegwarm n spicy

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Pericarp or Pod

Ground Seed

Mace

Seed


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Nutmeg fruit is light yellow with red and green markings, resembling an apricot or a

large plum. The edible part is the egg-shaped nutmeat which needs to be dried for

two months before it is ready to use as a spice. Nutmeg has a distinct nutty taste

and is used to sweeten dishes like cheesecakes, pumpkin pies and puddings. It also

adds pungent flavour to stewed fruits, meats, soups and sauces. Health properties

include use as a digestive aid, a liver and kidney detoxifier, and it is also said to be a

stimulant that increases concentration.

In Indonesia, nutmeg is used in many dishes like vegetable soup, chicken soup

and lamb soup but the most popular of them all is semur or stew. Derived from a

German word schmoren meaning braising, semur is a dark-coloured dish which is

flavoured with nutmeg. While this dish varies from region to region, it is usually made

with a spice paste comprising shallots, garlic, pepper, sweet soy sauce and a pinch

of nutmeg. The classic semur dish uses beef or chicken and for those who like to

experiment, it can be prepared with tofu or vegetables such as eggplant.Menur

theessentials

www.letseat

Beef SemurIngredients

1 lb beef

6 pieces candle nut

5 cm of ginger

5 pieces of shallots

3 pieces of garlic

one pinch nutmeg

salt

pepper

soy sauce

Direction

Slice beef thinly

Peel shallots and garlic, slice thinly

Slice ginger and grind candle nut

Brown shallots, garlic, ginger, and candle nut

Put in beef and mix them evenly

Add salt, pepper and nutmeg

Add 2-3 cups of water so beef will cook evenly


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24 lets eat!

insight

The origins of Sate can be traced back to the

nomads of the Middle East, who skeweredmeat on their swords and cooked it over anopen fire.

The kebab caught on quickly and was soon adopted across the region.

In later years, Arabian seafarers who sailed the spice routes of the

Indonesian and Malayan archipelago brought this unique cooking

practice with them and the sate was born.

These days sate can be found everywhere in Indonesia, from road-

side vendors to cosy warungs and fancy restaurants. Much as Indone-

sian cuisine varies greatly from island to island, so too does the style

of preparing sate. From sweet to salty, and mild to fiery hot, sate can

be made with ingredients as varied as snake, rabbit, eel, milk fish and

water buffalo. Alison

THE SATE STORY

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insight

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Sate Kerbau is made from water buffalo andis popular in the city of Kudus, Java. The meat is

cooked first with palm sugar, coriander, cumin, and

other seasoning until very tender. It is then grilled on

charcoal, and served with sauce made from coconut

milk, palm sugar and spices. Traditionally sate kerbau

is served on a plate covered with teak wood leaves.

Sate Lilit is famous in Bali and made withminced beef, chicken, fish or pork mixed with grated

coconut, coconut milk, lemon juice, shallots, and

pepper. The mix is skewered on lemongrass stalks

or sugar cane and grilled on charcoal, imparting a

unique smoky and herby flavour

Sate Ularsnake sate is a rare and exotic delicacy usually made

from ular sedok cobra or sanca python. It is served

with sliced fresh shallots, pickles, pepper and sweet

soy sauce.

Sate Madurais characterised with black sauce made from sweet

soy sauce mixed with palm sugar, garlic, shallots,

peanuts, shrimp paste and spices such as candlenut.

Sate Ambalis popular in central Java and includes marinated

chicken, ground tempe, chilli and spices.

Sate Kereis known as poormans sate, a cheap vegetarian sate

made from ground tempe served in peanut sauce and

pickles.

Sate Manis,or sweet sate is a specialty from the Betawi people

of central Jakarta and is made with beef tenderloin

marinated with sweet spices.

A

GUIDETOSATE

AROUNDTHEREGION

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musttry

Despite the name,I dont have anysense of deja vuwhen I cross thethreshold of this

well known venue,even though I havebeen here a numberof times.

reinventi

on

DEJAV

UK

ITCH

EN


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Vegetarian Spring Rolls


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musttry

This is because, apart from the location and the sweeping

beach views, De Ja Vu Kitchen is utterly unrecognisable.

Vine-covered trellises now front the building, while the main

dining floor has a retro bistro atmosphere with sturdy wooden

tables and banquette seating spreading onto the deck. Walls

are covered in vintage posters and shelves lined with bottles

of wine and big tins of olive oil. Stairs lead to the semi-openair rooftop that makes an ideal spot for sunset with oversized

sofas, expansive ocean views and live djs.

Like the international crowd drawn to this vibrant stretch

of Double 6 beach, the menu is a fusion of styles and flavours

offering something for everyone. Creative and enthusiastic,

Chef Bernart Rodriquez hails from Barcelona, and is busy

making his mark with dishes that may seem ordinary at first

glance, but are elevated by unique touches and fabulous

attention to detail.

We start with a selection of tapas. The Baby Octopus ispure Spanish-style, cooked in red wine and stuffed with a

tasty mince filling accompanied by a wonderfully smooth

tomato sauce with a fragrant flavour developed over hours

simmering on the stove. Asia is represented in Hanoi Bay

fresh skinned Vegetarian Spring Rolls which are a lovely shad

of pink thanks to the beetroot, carrot and bean sprout filling

The wasabi mayonnaise is a pleasing alternative to the mor

common sweet chilli sauce that usually accompanies sprin

rolls. King Prawns are equally good, coated in a crunch

Japanese batter and served on skewers for easy dipping int

the sweet prune compote.Beef Burgers are gourmet a lean beef patty wit

parmesan, caramelised onion and rucola, Pan-fried Snappe

is served with rosemary potatoes, Spanish aioli grati

and roasted tomatoes, and pasta dishes include Farfall

Putanesca. But as I already have my eye on dessert I kee

it light with a Dejavu Salada great choice of peppery rucol

and radicchio leaves served with chicken, warm grilled goat

cheese, and a coating of mustard vinaigrette, all sweet

enhanced with juicy cherry tomatoes and plump raisins.

The dessert I have been waiting for is a luscious, glisteninChocolate Fondue made with Valrhona chocolate and cream

served with a selection of fresh fruit for dipping which include

apple, papaya strawberries and grapes. A perfect finish to

very pleasant meal enjoyed in convivial surroundings.Alison

DEJAvU KITCHENI Jalan Double 6 Blue Ocean Beach no.7X I P +62 361 732 777 100 I Open 8am 12pm

Pan-fried Snapper Chocolate Fondue Dejavu Salad

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new

restaurant

When strolling around Jalan Kartika Plaza, you can not miss

Sun Island Hotel Kuta, a new minimalist design hotel with a

tropical orange logo and Mediterranean simplicity. Located at

the front of the hotel is Pavoz Restaurant and Lounge which

provides great views over all the action in the heart of Tuban.

Located just a few minutes walk from the beach, the restaurant

receives a lovely fresh sea breeze. Translating as peacock in

Italian, the peacock-shaped brass lamps that hang from each

corner of the venue create a strong Mediterranean feeling,

complemented by an interior design with lots of natural

elements like timber ceiling, wooden chairs and earthy-toned

tiles. A water feature smoothly separates the upper and lower

part of the open air restaurant.

PAVOS

Ox tail soup

RESTAURANT&LOUNGE

Vanilla Panacotta

thenewest


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thenewest

Eecutie Chef I Wayan Suparna is a modest and friendly

man and guides me through the international menu that

includes Asian, Indonesian and Mediterranean style cuisine.

Todays culinary journey begins with an appetising dish of

Pan Seared Scallops served with potato puree and topped

with pear and tobiko, on the side are two fillets of Norwegian

smoked salmon.

Next Suparna serves a mouth wateringWagyu Tenderloin,

cooked to tender perfection and softened with a red wine

sauce, the hearty meat balanced with light, sauted organic

seasonal vegetables. There is also a generous portion of

tasty Baby Pork Ribs, meticulously prepared and topped

with slices of fragrant fennel and a side of mashed potato.

Dessert is an equally good Vanilla Panacotta served on a

white plate with a firm yet soft texture and sublime taste.

We wrap up our gourmet lunch with a round of refreshing

Mint Sensations, a fruity mocktail with a dash of lime,

pineapple and lychee juice. It has been a delicious meal

enjoyed in relaxing surroundings cooled with a fresh sea

breeze and we are reluctant to leave. Menur

PAvOz RESTAURANT AND LOUNGE I Sun Island Hotel Kuta I Jalan Kartika Plaza no. 88, Kuta I P +62 361 761 818 120 I Open 7am 11 pm

Pan Seared S

Baby PWagyu Tenderloin

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HOLIDAYINN


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36 lets eat!

spotlight

spotlight

Dahana Restaurant& Gallery

A Family Affair

spotlight

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Higawari Sushi Set


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Tucked away in a uiet corner of Petitenget, Dahana is

one of Balis best kept secrets, a hidden sanctuary with a

Japanese menu served in the atmospheric surrounds of an

old-style Balinese villa.

Step into the enchanted gardens to find pavilions

clustered around a picturesque swimming pool framed with

vibrant pink bougainvillea and dangling vines. Evenings

are romantic with flickering candlelight, tables set under

the stars and intimate tatami seating areas. Until six years

ago this charming space was the family home and Dahana

remains very much a family affair.

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38 lets eat!

spotlight

Japanese-born Michiko designed the menu and is also the

artist behind the whimsical paintings that adorn the walls;

while Javanese-born Mahin creates the beautiful ceramics

that fill the gallery; and son Raja has just returned from

five years in Japan to manage the restaurant. The result is

a wonderful fusion of Balinese aesthetics with homestyle

Japanese food modified to suit a western palate. Thecombination works remarkably well. Gyoza with prawns or

vegetables are served with a ponzu sauce and are justifiably

one of the most popular dishes on the menu; the plump

dumplings are pleasingly tender on one side and the other

pan seared to delicate crispiness. The fresh and tangy

Seaweed Salad is a great accompaniment with a mix of

crunchy Balinese seaweed, soft Japanese seaweed, a subtle

citrus dressing and a dollop of fragrant onion sauce.

Sushi and Sashimi sets are great value and include our

choice of Higawariwith a generous serving of prawns, squid,

omelette, tuna and salmon. The Sakana Marinated Pirikara is

also very good, a kind of spicy Japanese ceviche with snapper

doused in chilli, red onion, ginger and garlic creating an

explosion of flavour. Also on the menu; noodles, rice dishes

Agemono (fried food), Yakimono (sauted food,) and m

personal favourite, a silky Dofu Agadashi (tofu in broth.) Those

looking for a more western taste will enjoy the Carpaccio with

Ruccola. We finish with a glistening Black Sesame pudding

which is cool, sweet and flan-like in texture. The drinks lisincludes excellent fruit juices, iced tea, sake, a small win

list, and some very reasonably priced cocktails, I particularl

enjoyed the Pina Colada. Alison

Elegant, refined and surprisinglyinexpensive Dahana is a favouritewith expats and visitors alike, andreservations are recommended.Dont forget to check out theceramics gallery and boutiquein the foyer.

DAHANA RESTAURANT AND GALLERYI Jl Petitenget No.98X I P +62 361 4730131 80 I Open 12pm 12am

Gyoza Black SesamSakana Marinated Pirikara

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BEST WESTRNKUTA


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coverstory

40 lets eat!

Tropical

tranquilityTETARING

CoverStory

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Prawn and Smoked Salmon Rolls letswww.letseatmag.com


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42 lets eat!

coverstory Tetaring at

KayumanisNusa Dua

provides aserene haven

right in theheart of

Nusa Dua.

www.letseat

With a contemporary tropical design of

bamboo, black stone and glass, and a

wonderful setting amidst natural Balinese

style gardens, Tetaring is both pleasing to

the eye and soothing to the spirit. Translating

as ceremonial structure the open-sided

design allows for a lovely fresh breeze and

a sensation of being in the garden while

cocooned in luxury.

The Kayumanis brand has refined the art

of privacy and exclusivity, with romantic,

intimate resorts that are popular with

honeymooners. Discreet and professional

service is also a point of pride and attentive

staff offer us cool fragrant face towels on

arrival and pour glasses of iced water scented

with lemon.

The all-Balinese kitchen team are led by

Executive Chef Denny, a personable and jovial

man who tells me that Cooking has to be fun

and must come from the heart. He adds that

the kitchen is filled with laughter, music and

singing. The Balinese love of artistry is also

apparent, with plates acting as a canvas

for elaborately carved chilli peppers, dainty

flowers, banana leafs wraps, and the colourful

swirl of sauces.

A mixed menu focuses on Indonesian

and Asian traditional ingredients served in

modern style, but there are also a couple of

Black Angus steak dishes for those in search

of western flavour. We start with one of Chef

Dennys newest creations, Prawn and Smoked

Salmon Rolls with a softly poached prawn,

creamy slices of avocado and tender slivers

of salmon wrapped around crunchy julienned

vegetables. A topping of dried black olives and

a drizzle of calypso sauce completes the dish.

Virgin Grape Mojito

Prawn and Smoked Salmon Rol

Roasted Salmon with Tomato S


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coverstory

Kayumanis translates as cinnamon, which makes a fragrant ingredient

in the Kayumanis Chicken Curry. As the waitress places it before me I am

enveloped in a wonderful spicy aroma. The rich, full-flavoured sauce has

the fire of chilli tempered by the sweetness of coconut cream. The Udan

Galah Bakar Sambal Sereh features big juicy river prawns from Karangasem

(east Bali) served in a banana leaf wrap accompanied with an excellent

sambal matah of lemongrass, red chilli, shrimp and kaffir lime, and Balinese

style vegetables rolled in cabbage leaf. The Roasted Salmon with Tomato

Sauce is a lovely ensemble of salmon fillet encased in grilled zucchini

served with basil oil and a sweet tomato and raisin sauce.

Dessert options include Mango Parfait, Fig Chocolate Pudding and my

choice of Blueberry Cream Cake a fluffy lavender hued sponge with just

a hint of rum, a lovely accompaniment to my frothy Latte served with a

cinnamon stick. Alison

TETARINGI Kayumanis Nusa Dua Private Villa & Spa I BTDC Area, Nusa Dua I P +62 361 770 777 28 I Open 7am - 10.30pm

Kayumanis Chicken Curry

Strawberry Crush

Blueberry Crea

Chef

SusiMahadi

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soulfood

The cocktail menu is whimsical and unusual, with vodka

(the purest of alcohol) the spirit of choice, blended with fresh

fruit and herbs to create healthy elixirs. The Dream Dietmixes

grapefruit juice, a dash of olive oil, and a sprig of dill into an

earthy concoction rich with a citrus/herbal perfume.

The Out of Control has a mellower taste merging lemon juice,

Cointreau and vodka, with the smooth sweetness of kiwi fruit.



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At OAZIA Spavodka Bar & Kitchen, a holistic nightout combines healthy cuisine and aphrodisiaccocktails, cloaked in a veil of glamour and luxury.OAzIA, a self-styled lifestyle resort incorporates chic villas, a renowned spa. and stylish restaurant.

Creator, Russian-born Veronika Blomgren describes her vision as Holistic design which combines

responsible green attitude and appreciation of local crafts with modern clean lines and open

spaces..but most of all it is a style full of emotion and love for everything beautiful. This

translates into a surfeit of sumptuous detail, from the sheerest fabrics and sleekest table

settings, to elaborately carved totem poles and a LOVE wall inscribed with quotations, alongside

revolving art exhibitions, world class musicians, and a concept store filled with lush designer items

including gorgeous cut crystal glassware from Russia, hand-crafted jewellery and silky lingerie.

lets

For the Love of food

In Balinese Head Chef, Made Wirata

Blomgren has discovered a true

collaborator. Charismatic and

enthusiastic, Wirata describes

cooking as A celebration. In

a kitchen this beautiful who

wouldnt be celebrating.

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48 lets eat!

soulfood

OAzIA SPAvODKA BAR & KITCHENI Jl Sahadewa Br Anyar Canggu I P +62 361 800 8887 40 I Open 7pm 12am Wed Sun

The sensual space is reflected in an eclectic menu designed

to titillate the senses, prepared in a gleaming white, studio-

style kitchen enclosed in glass. Blomgren describes the

food as Spa-inspired cuisine; healthy, healing, beautiful,

sometimes life changing. She adds, Some dishes are

memories of short Russian summers, some of exotic travels,

some have been created for special friends. All of them have a

much deeper meaning than just nutrition. Stories behind the

dishes will be revealed in an upcoming cook book.

We start with a selection of appetisers including Lasagne

of Grilled Aubergine, Feta cheese, Walnuts and Pineapple,

inspired by a traditional Georgian dish. The extraordinary

blend of flavours and textures ranging from sweet to salty,and creamy to crunchy creates a truly memorable dish one

that I will definitely return for. The Signature Salmon Tartaris

equally good and bursting with the taste of crunchy green

apple, juicy cucumber, fresh coriander and sesame seeds.

Salads include Watermelon and Feta with basil and sunflower

seeds, and Cantaloupe Melon, Carrots, Papaya and Goats

Cheese, a colourful concoction with flavours enhanced by a

mild honey dressing and a sprinkle of coriander, pine nuts and

shaved almonds. The Salmon Sashimi is perfectly fresh an

imbued with a strong tropical citrus flavour and a gentle kic

of ginger.

Mains include a Russian-inspired Mini Chicken Kotletki

creamy Risotto I recommend the pesto, and succulen

Stir fried Tiger Prawns brimming with tangy lemongrass

sauce and served with sauted vegetables. We finish with

decadent Dessert Symphony, a trio of rich chocolate mousse

a wonderfully smooth white chocolate cheese cake with tar

strawberry compote, and sticky chocolate pancakes with aBalinese green filling.

OAZIA highlights include Friday pre-party sessions

Saturday night degustation menu, regular photographic

exhibitions, and performances by renowned musicians suc

as Rio Sidik and Saharadja. Reservations are essential. Alison

Salmon Sashimi

Cantaloupe Melon, Carrots,Papaya & Goats Cheese

Dessert Symphony

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thespecialist

For this tall and graceful Balinese lady bartending was not really the

first choice. I became a bartender because my ex-boss put me behind

the bar, she claims. Graduating from Saraswati Tourism School in Bali in

2004, she immediately started as a server at Cat & Fiddle. Her interest in

bartending grew when she worked at Arena Bar and Restaurant, beforemoving to her current job in Kamuela Villas & Suites.

For the last four years, bartending has become a growing interest

for Puspayanti. Upon hearing about the 2nd Aston Culinary Festive

competition last July, she decided to give it her best shot, literally.

So with the full support of her co-workers and management team,

she successfully created her signature drink Lemongrass Cocktail, a

refreshing mix of vodka, triple sec and lemongrass, together with a

mocktail called Lychee Beauty. Lychee Beauty is made from fresh fruit

with a splash of orange juice and mojito mint syrup, and makes an ideal

pool side drink. To her surprise, she won the Best Bartender award for her

creative creations.

It is Puspayantis wish in the future to deepen her knowledge of

mixing drinks. I love to learn and explore the different techniques and

possibilities in order to make drinks that people will enjoy, she says. Ee

Ni Nengah PuspayantiIBartender I Astons Best Bartender IKamuela villas & SuitesI Jalan Cemara 33, Sanur I P +62 361 270567

NiN

engahPuspayantiAstonsBestBarten

der

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thespecialist

Lemongrass Cocktail

Lychee Beauty


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thespecialist

TheArtofCoffeeBarista, Gede Aristanaya or Aris as he is called

by his colleagues, successfully graduated from

tourism school in Denpasar and has been workin

at Aston Kuta Hotel & Residence for the last two

and a half years.

Aris started working as a bartender at Bounty

before moving onto restaurants like Sama-Sama

Yakiniku and Lanai. He developed confidence an

skills as years went by in pursuing a career in the

hospitality industry. Ocean Blue Hotel was his las

stop before joining Aston in 2009.

Being a barista is something that he learned

through trial and error. I got help from my senior

as well as some extensive training from coffee

producers,the rest I learned by experience, hesays. Cappuccino, the quintessential Italian cof-

fee is his favourite to make as well as to drink.

Creating a perfectly timed espresso shot and

steaming the milk to produce consistently cream

foam is the challenge this barista has to face

daily, a challenge that he happily rises to. Ee

I am learning the art ofmaking a visually beautiful

cup of coffee and there isalways more to learn,he says.

BaristaGe

deAristanaya

Lamb Kuzi

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thespecialist

GEDE ARISTANAYABARISTA

ASTON KUTA HOTEL & RESIDENCE

Jalan Wana Segara Kuta I P + 62 361 754999


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letscook

www.letseat

garang asemtraditional taste

Ingredients:

500 gram of ground beef or chicken cut into small

pieces

1500 ml coconut milk

2 salam leaves, cut into several pieces

2 cm crushed galangal

3 lime leaves

2 stalks crushed lemongrass

3 cut green chillies2 cut red chillies

5 chillies

8 cut belimbi

3 cut green tomatoes

5 1/2 teaspoons of salt

1 tablespoon of palm sugar

Ground ingredients:

6 shallots

4 cloves garlic

1 teaspoon of coriander

Method

1 Mix ground ingredients into the coconut milk

and add salt

2 Take two pieces of banana leaves and putsalam leaf, galangal, some beef, each

of the chili cuts (red, white and the small ones)

and three pieces of cut belimbi and pour two

teaspoons of coconut milk, wrap into a

package. Continue until all ingredients have

been wrapped.

3 Steam for 30 minutes

Originated in Central Java, the word garang means steam and asem means

tamarind or sour. Indonesian food is famous for being deep fried in a pan full

of oil but this dish is an exception because it is steamed into perfection.

Garang asem is usually made with chicken or beef mixed with other ingredients

including tamarind or belimbi, which looks like baby star fruit and has a strong

sour effect when cooked with other ingredients. My favourite was always the

ground beef garang asem that my mother used to cook when I was a child. It

was pretty simple, she would just wrap all the ingredients in banana leaves then

steam them until they were well cooked. Garang asem is best served with warm

white rice. Menur


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ROLLWITH IT

letwww.letseatmag.com


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56 lets eat!

drinkzone

www.letseat

The ChamplungBeachside

Cocktails


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letwww.letseatmag.com

Bali is synonymous withsunsets, surf & sand

and at The Champlung you

get a good dose of all three

as you sink into a beanbagon the beach shaded by

colourful temple parasols

Seminyak Sunset


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drinkzone

Like the other bars and cafes that have sprouted

along Seminyak beach over the last couple of years,

The Champlung has a casual beach shack vibe, with

bamboo the predominant building material. Those who

like their cocktails sweet and colourful will love the

drinks we try today. My favourite is the Illusion with

a subtle shade of green created by a mix of vodka,

Midori, Triple Sec and an abundance of fresh lime.

The resulting taste is smooth and pleasant with hints

of sweet and sour. The Pink Lady is definitely one for

the girls, a pink-hued concoction of gin, Cointreau,

lime juice, grenadine and egg white served in a dainty

martini glass. Dont be fooled by the sweet fluffy taste

this cocktail packs a powerful punch. The orange-

coloured Seminyak Sunsetis imbued with the taste of

the tropics, thanks to a blend of apricot brandy, Triple

Sec, gin, grenadine and fruit juice. If you are looking to

taste Balis ubiquitousArakperhaps try theArak Madu

blended with fresh lime and honey. Classic cocktails

include Frozen Daiquiri, Long Island Iced Tea and Mai

Tai. You will also find long drinks, a small selection of

wine, fresh juices, chilled coffees and milkshakes on

the well-priced menu.

Food on offer at The Champlung includes Chinese,

Indonesian favourites and grilled seafood such as

the Snapper with Black Olive Sauce, a well rounded

dish served with tomato, olive, lime juice, veggies and

mash. A wood fired oven also makes pizza a popular

choice, with a thin crisp base and a range of toppings.

Head bar tender Nengah cuts a striking figure in his

blue sunglasses - he tells me that many guests come

to the bar every day drawn to the relaxed vibe. I like

it here because there are not too many rules and its

friendly and enjoyable, he says, which pretty much

sums up the tone of The Champlung. Live acoustic

music provides the soundtrack most evenings, while

bands rock the beach on Wednesdays and Sundays.

Alison

THE CHAMPLUNGI Seminyak Beach I P +62 3617963447 150 I Open 11am 11pm

www.letseat

Wood Fired Pizza

Wood Fired Pizza

Clockwise from front:

Illusion I Seminyak Sunset I Pink Lady


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dessert

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Two slicesof darkchocolatebrownie aresmotheredin chocolatesauce andserved witha scoop

of vanillaice creamto createa dessertfantasy.

GRACIEKELLYS

HEARTYdesserts

desserttodiefor


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To our knowledge this is the only traditional Irish bar in Kuta

and is located on the lower ground floor of the Bali Dynasty

Resort just look for the green rustic door. The quaint

ambience, the warmth, the antiquity of the displays and

the souvenirs brought directly from Ireland all add to the

authenticity of Gracie Kellys Irish Pub.

Stepping over the threshold is like being taken 100 years

back in time and we are greeted with a friendly welcome by

the team including Chef Anom who has been with Bali Dynasty

Resort for more then 20 years and can often be found playing

on the bongos with the band till the early hours of the morning.

Ireland is famous for its drinking culture and we plan to try a

few of the cocktails, but our main mission today is to work

our way through the dessert menu, starting with a Bread and

Butter Pudding. The fluffy, buttery pudding is warm, sweet and

laced with juicy raisins. A crispy topping drizzled with vanillasauce, and a side of custard and whipped cream combine to

create a divine taste.

HotStickyToffeePudding

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Next, a Hot Chocolate Brownie served on a hot s

plate. Two slices of dark chocolate brownie are smothere

chocolate sauce and served with a scoop of vanilla ice c

to create a dessert fantasy. Last but not least is Gra

signature dessert, Hot Sticky Toffee Pudding creatively se

in a sugar dough bowl. The rich date pudding is immersed

delicious toffee sauce made from brown sugar, with just a

of salt and is finished with vanilla ice cream. I am sure I w

back for more of this!

We wash down our desserts with a couple of sweet dr

the Bali Sunsetis a fresh fruity mocktail and the green Illu

matches the Irish green theme of the dcor. Gracie Kellys

live music every night of the week with a happy hour deal

9-10pm, there are also regular quiz nights, a pool table,

sports on the big screen and of course St. Patrick Day is the

event not to be missed at this buzzing Irish Pub. Menur

Bread and Butter Pudding

GRACIE KELLYS IRISH PUB I Bali Dynasty Resort I Jalan Kartika Plaza,P +62 361 752 403 125 I Open 11am 12am


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You dont have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

Julia ChildIAmerican chefIauthorItelevision personality


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basicsbreakfast sarapan

lunch makan siang

dinner makan malam

snack makanan ringan

eat v makan

drink v minum

Please. Silakan.

Thank you. Terimah kasih.

Id like... Saya mau...

Im starving! Saya kelaparan!

talking tea...tea teh...

ginger jahe

green hijau

lemon jeruk

sweet manis

food wordsbutter mentega

eggs telur

fish ikan

fish sauce kecap ikan

(Chinese)

fish sauce terasi

(indonesian)

fish stock stok ikan

meat stock stok daging

oil minyak

pork daging babi

poultry unggas

red meat daging merah

talking food

I love this dish.

Saya sangat suka hidangan ini.

I love the local cuisine.

Saya sangat suka makanan daerah ini.

This is delicious!

Ini enak sekali!

Im full.

Saya kenyang.

My compliments to the chef.

Sampaikan pujian buat kokinya.

Id like... Saya mau...

(200) grams (dua ratus) gram

a dozen satu lusin

half a kilo setengah kilo

a bottle satu botol

a jar satu gucia packet satu bungkus

(three) pieces (tiga) potong

(six) slices (enam) iris

a tin satu kaleng

(just) a little sedikit (saja)

more lebih

some... beberapa

that one yang itu

this one yang ini

This is... Ini...

(too) cold (terlalu) dingin

hot panas

salty asin

spicy pedas

spoiled busuk

superb luar biasa

eating out makan di luar

66 lets eat!

how

tosay

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foodtalk


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SEMINYAK

JIMBA

RAN

NUS

ADUA


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RESTAURANTS

KUTAAL DENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838

BELLA ROSAJalan Padma No. 1 Legian.PO Box 1107 TBBP +62 361 752 111

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

BOMBURA BAR & RESTOBliss Wayan HotelJalan Sriwijaya 88P +62 361 767 222

BUBBA GUMP SHRIMP COJalan Kartika Plaza 8XP +62 361 754 028

DAPUR SUNDAJalan Sunset Road No. 886P +62 361 210 5889

ENvY @ BARUNA BALIJalan Wana Segara 33,TubanP +62 361 755 577www.envy-bali.com

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 JAPANESE RESTO& CAFE

Jalan Dewi Sri 9(Gosyen Hotel 2nd Floor)P +62 361 914 9333

GOLDEN LOTUS@ BALI DYNASTY RESORTJalan Dewi Sartika, TubanP +62 361 752 403

GRACIE KELLYS IRISH PUBJalan Kartika PlazaP +62 361 752 403

H2O @ BALI DYNASTY RESORTJalan Kartika, TubanP +62 361 752 403

HARD ROCK CAFJalan Pantai Kuta

P +62 361 755 661www.hardrock.com

LA CUCINA ITALIANA@discovery kartika plaza hotelJalan Kartika Plaza,South Kuta BeachP +62 361 751 067www.discoverykartikaplaza.com

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

MAGNOLIA CAFE @ ASTONgrand kuta hotel &residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.comNEROJalan Legian 384P +62 361 750 756www.nerobali.com

PAvONEJalan Padma Utara no. 4P +62 361 756 030

PAvOz RESTAURANTAND LOUNGEJalan Kartika Plaza No. 88P +62 361 761 818

ROOFTOP DINE & MUSICLOUNGE @ the 1O1 legianJalan Raya Legian No.117, KutaP +62 361 300 1101

ROSSO vIvOJalan Pantai KutaP +62 361 751 961

SAMUDRA CAF

@ Grand Istana RamaJalan Raya Pantai KutaP +62 361 752 208

SEAFOOD HOUSEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com

STADIUM CAFComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 100www.rama-restaurants-bali.com

TAMAN AYUN@ PADMA RESORT BALI

Jalan 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 BALINESE vILLAGE@ RAMADA BINTANG BALIRESORTJalan Kartika Plaza, TubanP +62 361 753 292

THE BEACH LOUNGE@ PRO SURF SCHOOLJalan Pantai KutaP +62 361 751 200

THE POND @ DISCOvERYkartika plaza hotelJalan Kartika PlazaSouth Kuta Beach 80361P +62 361 751 067www.discoverykartikaplaza.com

SEMINYAKAMAzING BALI COFFEEDouble Six BeachP +62 361 783 7374

ANOMALI COFFEEJalan Kayu Aya No. 7BOberoi

BALE BALI

Jalan Kunti 488P +62 361 732 731

BALI BAKERYJalan Kayu Aya,Oberoi 80361Seminyak Squarewww.balibakery.com

BIAN YUEBanjar Umalas Kauh II106/Tunon, KerobokanP +62 361 473 5405

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

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

CAF DEGANJalan Petitenget 9P +62 361 744 8622

CAF MARzANOJalan Arjuna/Double SixP +62 361 874 4438

CAF MOKAJalan Raya SeminyakP +62 361 731 424

CAF zUCHINIJalan Oberoi No. 49P +62 361 736 633

CHEz GADO GADOJalan Camplung Tanduk(Dhyana Pura) 99P +62 361 736 966

COSMIC DINERJalan Sunset RoadSunset Star Blok C

DAHANA RESTAURANTAND GALLERYJalan Petitenget No.98XP +62 361 4730131

DAPURSUNDAJalan Sunset Road No.886P +62 361 2105889

DEJAvU KITCHENJalan Double 6Blue Ocean Beach No.7XP +62 361 732 777

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

HUU BAR & GRILLJalan Petitenget,

KerobokanP +62 361 736 576www.nutmegsrestaurant.com

HUSK@ ROYAL BEACH SEMINYAKJalan Camplung TandukP +62 361 730 730

MADES WARUNGJalan Raya SeminyakP +62 361 732 130www.madeswarung.com

MAMA SANJalan Raya Kerobokan135, Banjar TamanP +62 361 730 436

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

MTISJalan Petitenget 6KEROBOKAN KELODP +62 361 737 888www.metisbali.com

MYKONOSJalan Kayu Aya 52,OberoiP +62 361 733 253

PIDUH RESTAURANTJalan Petitenget 18DKerobokanP +62 361 922 1918

O-CE-N BALIJalan Arjuna 88X LegianP +62 361 737 400

PATIO @PLATARAN BALIRESORT AND SPAJalan PengubuganBanjar SilayuktiKerobokanP +62 361 411 388

POTATO HEADJalan PetitengetP +62 361 737 379

RUMOURSJalan Kayu Aya 100 OberoiP +62 361 738 720

RUSH BAMBOO@ THE ELYSIAN BOUTIqUEvILLA HOTELJalan Sari Dewi 18P +62 361 730 999www.theelysian.com

RYOSHIJalan Raya Seminyak 15P +62 361 731 152

SABEEN@ THE HAvEN RESORTJalan Raya Seminyak 500P +62 361 738 001

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

SIP WINE BAR

Jalan Raya Seminyak 16AP +62 361 730 810

THE CHAMPLUNGJalan Pantai CamplungTandukP +62 361 796 3447www.champlungbar.com

THE LIMERESTAURANT & BARFave Hotel SeminyakJalan Dhyana Pura No.9A

P +62 361 739 000

TRATTORIAJalan Kayu Aya, OberoiP +62 361 737 082www.tratorriabali.com

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

WARISANJalan Raya Kerobokan 38Ph +62 361 731 175

zEN GARDENJalan Mertanadi 46P +62 361 911 6979

CANGGUBETELNUT CAFJalan Batu BolongP +62 821 4680 7233

CAF CANGGUJalan Pantai BerawaP +62 361 219 2255

CAF MOKAJalan Raya AnyarP +62 361 844 8933

EMBUN LIFE CAFEJalan Kayu Putih/SuSari 77P +62 361 847 5614

MERICA @ PAN PACIFNIRWANA BALI RESOJalan Raya Tanah Lo

PO Box 158, Tabanan82171P +62 361 815 901www.panpacific.com

DEUS Ex MACHINAJalan Batu MejanNo. 8, CangguPh +62 361 368 3395

ECHO BEACH HOUSEJalan Pura Batu Meja

Echo Beach CangguP +62 361 747 4604

GREEN GINGERJalan Pantai Berawa(500m north from CaClub)P +62 361 844 6640

OAzIA SPAvODKA BA& KITCHENJalan Sahadewa Br AP +62 361 800 8887

BEACH LOUNGERESTAURANTJalan Batu Bolong,Canggu BeachP +62 361 960 4121

SOL CAFEcho BeachP +62 361 746 3897

STICKY FINGERSEcho BeachP +62 361 809 0903

WARUNG INDOTOPIAJalan Pantai BerawaP +62 878 620 07632

THE DECK

THE DECK Jalan Petitenget, SeminyakP +62 361 8487 200 www.thedeckbali.com


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LAMAK


SANURBASILICO@ SANUR BEACH BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com

CAFE BATUJIMBARJalan Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com

CHARMINGJalan Danau Tamblingan 97P +62 361 288 029

CINNAMONJalan Danau Tamblingan 80P +62 361 288 457

KOPI BALI HOUSEPertokoan Graha NiagaSanur 4Jalan By Pass Ngurah Rai405EP +62 361 270 990www.kopibali.com

LA TAvERNA RESTAURANT

& ISOLA BISTROJalan Danau Tamblingan 29P +62 361 288 497

LOTUSJalan Danau Tamblingan 30P +62 361 289 398

MANIK ORGANIKJalan Danau Tamblingan 85P +62 361 855 3380

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

PEPPERS LATINO GRILL& BAR @ SANUR BEACHBALI HOTEL

Jalan DanauTamblingan 190P +62 361 288 011

PIzzA RIA @ BALI HYATTJalan Danau Tamblingan 89P +62 361 281 234

SANUR HARUM@ SANUR PARADISE HOTEL& SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com

SECTOR BAR-RESTAURANTLOUNGE & EvENT HOUSEBalibeach Golf CourseJalan Hangtuah No. 58P +62 361 287 733

TELAGA NAGA@ BALI HYATTJalan Danau Tamblingan 89P +62 361 281 234

THE vILLAGE @ GRIYASANTRIANJalan Danau Tamblingan 47P +62 361 285 025www.santrian.com

THREE MONKEYS SANURJalan Danau Tamblingan(opposite Laghawa Hotel)P +62 361 286 002

GIANYAR& UBUDALCHEMYJalan Penestanan, UbudP +62 361 971 981

AYUNG TERRACE@ FOUR SEASONSSayan, UbudP +62 361 977 577

BALI STARLINGRESTAURANT@ BALI BIRD PARKJalan Serma Cok NgurahGambir, Batubulan,GianyarP +62 361 299 352

BATAN WARUJalan Dewi SitaP +62 361 977 528

BEBEK TEPI SAWAH

Jalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338

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

CAF DES ARTISTESJalan Bisma 9X

P +62 361 972 706CAF LOTUSJalan Raya UbudP +62 361 975 660www.cafelotusubud.com

CAF MOKAJalan Raya UbudP +62 361 972 881

CASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com

CASCADES@ THE vICEROY BALIJalan Lanyahan, Bj NagiP +62 361 972 111

www.cascadesbali.com

CLEAR CAFJalan Hanoman No. 8P +62 361 889 4437

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

ELEPHANT SAFARI PARKAND LODGEJalan Elephant Park taro/TegalalangP +62 361 721 480

FIvELEMENTSPuri Ahimsa Banjar AdatBaturning Mambal,Abiansemal, BadungPh +62 361 469 206

GELATO SECRETSJalan Monkey ForestP +62 361 977 899

GLOW @ COMO SHAMBALABegawan GiriP +62 361 978 888www.cse.como.bz

GREEN HOUSEJalan Monkey ForestP +62 361 978 189

IBAH RESTAURANT@ Ibah Luxury VillasCampuhanP +62 361 974 466

THE DINING CORNER @KAYUMANIS UBUD PRIvATE

vILLA AND SPASayan Village UbudP +62 361 972 777

JUICE JA CAFJalan Dewi SitaP +62 361 971 056

LITTLE KJalan Hanoman

Pengosekan (behind SiamSallyP +62 361 971 236MOzAICJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com

MURNIS WARUNGCampuhan BridgeP +62 361 975 233www.murnis.com

PADI @ FURAMA xCLUSIvEvILLAS & SPABanjar Bindu,Mambal, 8 Jalan MelatiP +62 361 898 8688

PETULU @ KAMANDALUJalan Andong,Banjar NagiP +62 361 975 825

RYOSHIJalan Raya UbudP +62 361 972 192

SIAM SALLYJalan Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com

SWEPT AWAY@ SAMAYA UBUDBanjar Baung,Desa SayanP +62 361 973 606

STARBUCKS UBUDJalan Raya Ubud,Campuhan

P +62 361 978 189

THREE MONKEYS UBUDJalan Monkey ForestP +62 361 975 554

TSAvO LION @ BALI SAFARI& MARINE PARKJalan By Pass Prof. Dr. IdaBagus Mantra Km. 19,8,GianyarP +62 361 975 656www.balisafarimarinepark.com

TUT MAKJalan Dewi SitaP +62 361 297 5754

UMA ALAS @ SULY RESORTJalan Cok Rai Pudak Br.Yangloni, PeliatanP +62 361 976 185

WAROENG BERNADETTETHE HOME OF RENDANGJalan Raya MasBr. Teges YangloniP +62 361 971 852

WARUNG ENAK

Pengosekan RoadP +62 361 972 911

DENPASARJEMPIRING RESTAURANT@ ASTON DENPASAR HOTELAND CONvENTION CENTERJalan Gatot Subroto BaratNo. 283P +62 361 411 999

JIMBARAN& ULUWATUBALIqUE RESTAURANTJalan Uluwatu 39

P +62 361 704 945

CHIRINGUITO EL KABRONJalan Pantai CemonkakPecatu (the sign on JalanLabuan Sait)P +62 361 780 3416

CHOCOLATE CAFJimbaran CornerJalan Raya UluwatuP +62 361 704 663

CIRE @ ALILA vILLASJalan Belimbing, SariBanjar, Tambiyak UluwatuP +62 361 848 2166

DAvA @ AYANAJalan Karang Mas

Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com

DI MARE@ KARMA KANDARAJalan Villa KandaraBr. Wijaya KesumaUngasanP +62 361 848 2200

FINNS BEACH CLUB @SEMARA LUxURY vILLARESORTUngasanP +62 361 848 2111

JIMBARAN BEACH CLUBMuaya BeachJalan Bukit Permai

Banjar PesalakanP +62 361 749 3922

JU-MA-NA@ BANYAN TREE UNGASANJalan Melasti, Br. KelodUngasan, JimbaranP +62 361 300 7000

KARMA LOUNGE@ KARMA JIMBARANJalan Bukit PermaiP +62 361 708 800

KAYU MANIS@ NEW KUTA COJalan New KutaKawasan PecatResort, South KP +62 361 848 4

KISIK @ AYANAJalan Karang MSejahtera, JimbP +62 361 702 2

JIMBARAN GARDINTERCONTINETBALI RESORTJalan Uluwatu 4P +62 361 701 8

PEPENEROTEMPLE HILL STJalan Wanagiri,P +62 361 704 6

SINGLE FINUluwatu (belowPoint)P +62 878 620 3

TAMAN WANTILA@ FOUR SEASONP +62 361 701 0www.fourseaso

TAMARIND @ THTREE UNGASANJalan MelastiBr. Kelod, UngaP +62 361 300 7

TAPIS @ KAYU MJimbaranP +62 361 705 7

TOPENG RESTAU& BARJimbaran CorneJalan Raya UluwJimbaranP +62 361 703 3

An artful dining experience in the heart of Ubud

Raspberry Chocolate Mousse

LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com


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MEADS Beach Bar & Grill


TANJUNGBENOABUMBU BALIJalan PratamaP +62 361 774 502

EIGHT DEGREES SOUTH @CONRADJalan Pratama 168P +62 361 778 788

www.conradhotels.comBALI LUNA @ ASTON BALIBEACH RESORT & SPAJalan Pratama 68 XP +62 361 773 577www.AstonBali.com

PAON BEACH CLUBJalan Pratama No 70P +62 361 776 555

RIN @ CONRADJalan Pratama 168P +62 361 778 788www.conradhotels.com

SAKALAJalan Pratama 88P +62 361 774 499

SPICE @ CONRADJalan Pratama 168P +62 361 778 788www.conradhotels.com

NUSA DUABONEKA@ THE ST. REGIS BALIRESORT

P +62 361 847 8111www.stregis.com

HONEY AND BREADPEPITO ExPRESSJalan By PassNusa DuaPh +62 361 776 316

LAGOONA@ AYODYA RESORT BALIJalan Pantai Mengiat PO.Box 46, 80363P +62 361 771 102

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 RESTAURANT &TETARING RESTAURANTKayumanis Nusa DuaPrivate Villas & SpaBTDC AreaP +62 361 770 777www.kayumanis.com

RAJAS @ NUSA DUA BEACHHOTEL & SPAP +62 361 771 210www.nusaduahotel.com

SALSA vERDE @ GRANDHYATT BALIP +62 361 772 038www.bali.grand.hyatt.com

TETARINGBTDC AREAP +62 361 770 777

THE TERRACE @ AMANUSANusa DuaP +62 361 772 333

THE SHORE @ NIKKO BALIRESORT AND SPAJalan Raya Nusa DuaSelatanP +62 361 773 377

vERANDA RESTAURANT@ THE WESTIN RESORTSP +62 361 771 906www.westin.com/bali

MISCELLANEOUS

AROMA MEAT PROCESSINGJalan By Pass Ngurah RaiNo. 555XPesanggrahan, DenpasarP +62 361 729 494

ARTS REPLICA FOODKompleks Ruko TubanPlaza No. 2Jalan By Pass Ngurah Rai,

TubanP +62 361 759 501

BALIEPICURELUxURY CATERINGJalan Raya Kerobokan No.253, KerobokanP +62 361 737 121

BALI DELIJalan Kunti 117XP +62 361 738 686

BALI DEWATA WINEJalan By Pass Ngurah Rai564 SanurP +62 361 284 130

BALI FINE WINEJalan Kayu Aya

Seminyak SquareP +62 361 364 7376

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

COLD STONE CREAMERYBali Discovery Mall GF #2Jalan Kartika Plaza, KutaP +62 361 769 784

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

DRUM WHISKYJalan Raya PenyalinNo. 9 Ds. Samsam, Kec.Kerambitan, TabananP +62 81 3370 65688

gourmand deli @ St. regisBALI RESORTKawasan PariwisataNusa DuaP +62 361 847 8111

GOURMET GARAGEJalan BrantasKangin 2 Jimbaran 80364P +62 361 701 650

HARD ROCK BEACH CLUB(HRBC) DELI@ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869

HATTEN WINETHE CELLARDOORKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai.KutaP. +62 361 767 422HattenWines.com

ICELAND vODKAPT Dewata Kencana

DistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299

KAYUAPIJalan Kuwum 1X,KerobokanP +62 361 787 7476

KOU CUISINEJalan Monkey Forest,UbudP +62 361 972 319

MINI MARTJalan Bypass Ngurah Rai,JimbaranP +62 361 777 361

PANTRY MAGICRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647

PAPAYAJalan Mertanadi, KutaP +62 361 759 222

PEPITOJalan Kediri 36A. KutaP +62 361 759 112

SABABAYJalan Raya Puputan No.64AP +62 361 261 104www.sababayselections.com

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

TWO ISLANDS WINESTHE CELLARDOORKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai,KutaP. +62 361 767 422

CLUBS & BARS

ASTON POOL BAR@ ASTON KUTA HOTEL& RESIDENCEJalan Wana Segara, KutaP +62 857 754 999

BAHIANAJalan Camplung Tanduk 4,SeminyakP +62 361 736 662

BOSHE vvIP LOUNGEJalan By Pas Ngurah RaiNo. 89X, Tuban, Kuta+62 361 848 4600

BREWERS BEER GARDENJalan Legian No. 157 KutaP +62 361 754 915

CENTERSTAGE@HARD ROCK HOTELJalan 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 @ W RETREAT& SPA BALISEMINYAKJalan PetitengetP +62 361 473 106

EIKONJalan Legian 178, KutaP +62 361 750 701

GRACIE KELLYS @ BALIDYNASTY RESORTJalan Kartika Plaza, Tuban,KutaP +62 361 752 403

HARD ROCK CAFJalan Pantai KutaP +62 361 755 661

HUU BARJalan Oberoi PetitengetP +62 361 736 443

JAzz CAFE UBUDJalan Tebesaya, UbudP +62 361 976 594

KING COLE BAR @ST REGIS BALI RESORTKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111

KU DE TAJalan Laksmana 9

SeminyakP +62 361 736 969

M BAR GOJalan Legian, KutaP +62 361 756 280

NAMMOS BEACH CLUB@KARMA KANDARAJalan Villa KandaraBanjar Wijaya KusumaUngasanP +62 361 848 2222

OCEANS 27@ DISCOvERYSHOPPING MALLJalan Kartika PlaP +62 361 765 02www.oceans27.

OzIGO BAR UBUDJalan SanggingaP +62 81 974 728

PICCADILLYJalan Danau Tam27P +62 81 289 138

RED CARPET- CHAMPAGNE BAJalan Kayu Aya 4SeminyakP +62 361 737 88www.redcarpetb

ROCK BAR@ AYANA RESORTJalan Karang MaSejahtera, JimbaP +62 361 702 22

ROUND BARJalan PenestanaSayan, UbudP +62 361 976 73

SECTOR BAR &RESTAURANTS@ BALI BEACH GOJalan Hangtuah P +62 361 287 73

SKY GARDENJalan Legian 61,P +62 361 755 42

SOS @ THE ANANTJalan AbimanyuSeminyakP +62 361 737 77

TEqUILA BARGrand Istana RamJalan Pantai KutP +62 361 752 20

THE LOBBY @ NUSBEACH HOTEL & SKawasan PariwisDua Lot 4P +62 361 771 21

THE OCEAN BAR@ THE LEGIANJalan Kayu Aya, P +62 361 730 62

vI AI PIJalan Legian 88KutaP +62 361 750 42

THE TREEJalan Pratama,Tanjung BenoaP +62 361 773 48

MEADS BEACH BAR AND GRILLJalan Pratama P +62 361 776 604

Asparagus with Smoked Salmon

The freshest Seafood in Tanjung Benoa


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76 lets eat!

Ngurah Rai International Airport International Arrival Qatar Airways Lounge

Kuta Seminyak Canggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Abah Coffee Aglio Olio AlDente Anantara ResoSeminyak Bali Anomali Coffee Aston Kuta Aston Grand Kuta Bale Bali Bali Bakery Bali Deli Bali Dynasty Bali Fine Wine Bali For You Ba

Mandira Beach Resort & Spa Bali Star BaliEpicure Bebek Tepi Sawah Betelnut Caf Beras Merah Bianco Bian Yue Biku Black Canyon

Bliss Wayan Hotel Blue Fin Brasserie Bubba Gump Cafe Canggu Cafe Degan Cafe Marzano Cafe Moka Seminyak Cafe Moka Canggu

Chez Gado Gado Coco Gourmet Cocoon Coffee Corner Cold Stone Dapur Sunda Deity of Miracle Desa Seni Deus Ex Machina Dijon Caf

Divine Wonderland Drum Whisky Echo Beach House Elite Havens Elysians Embun Live Cafe Enhay Cafe Evo Flapjaks Gabah Garuda

Indonesia @ Kuta Paradiso Gion Goodys Grand Istana Rama Green Ginger H20 @ Bali Dynasti Resort Happy Falafel Hard Rock Cafe Bali

Hard Rock Hotel Hard Rock Radio Bali Harris Resort Kuta Harris Riverview Hatten Wines Holiday Inn Resort Envy Huu Bar & Grill Ifiori

Indotopia Indowines Juice Ja Kayugaya Kebab Palace Khaima Restaurant Khrisna Group Kokonut Suites Suka Suka Kokoya The Pon

@ Discovery Kartika Plaza Hotel La Lucciola Little Green Lobr Bar & Grill Maccaroni Ma Joly Restaurant & Lounge Mama San Mannekepi

Jazz-Blues Bistro Mtis Minimart Batubelig Petitenget Minimart Double Six. Minimart Laksamana Oberoi Minimart Nakula Legian Minima

Padma Minimart Pantai Kuta Minimart Raya Seminyak Minimart Seminyak (in front of Warung Made) Nero Bali Oenpao Om Beach Loung

Restaurant Oma Thias Kitchen Padma Resort & Hotel Bali Pan Pacific Pantry Magic Passargad Persian Restaurant Patio @ Plataran Ba

Resort & Spa Patra Bali Resort & Villa Papas Cafe Papaya Fresh Gallery Pavone Pepito Tuban Piduh Potato Head Pullman Bali Legia

Nirwana Pulp Art Juiceteria Queens of India Queens Tandoor Ramada Bintang Bali Ramada Camakila Resort Ramayana Seaside Cottag Royal Beach Seminyak Sandpit Sari Organik Sarong Sea Circus Secret Garden SIP Seminyak Spizziko SoHo Stadium Sticky Finge

Sun Island Hotel Swich Take The 1O1 Legian. The Balcony The Beach Lounge The Champlung The Elysian The French Kitchen The

Haven Seminyak The Kayana The Legian Bali The Royal Beach The Samaya The Santan Restaurant .The Stones Salt. The Oberoi Bali Th

Patra Bali Resort & Villas The Vira Bali Hotel The Grill Corner Tjs Trattoria Ultimo Utopia ViAiPi Vivai Restaurant W Retreat and Spa Ba

Wahana Money Changer Warisan Warung Bonita Bali Warung Canggu Warung Jadul Warung Jerami Warung Made Kuta Warung Mad

Seminyak Warung Mina Warung Taulan Waterbom Yutz Zen Garden Zero Spirit Zula Vegetarian Paradise Zucchini Zushiya .

Nusa Dua Jimbaran Arts Replica Aston Bali Resort & Spa Alila Villa Uluwatu Ayana Resort & Spa Ayodya Resort Bali Balique BanyaTree Boshe Cafe Moka Cafe Uluwatu Indah Conrad Dimare @ Karma El Kabron Finns @ Semara Four Seasons Hotel Garuda Indones

@ Bali Collection Gending Kedis Grand Hyatt Bali Honey & Bread Intercontinental Bali Resort KO Karma Lounge Kayumanis Nusa Du

Piasan Kupu Kupu Jimbaran Suites Laguna Garden Le Grande Meads Beach Bar & Grill Melia Resort Nusa Dua Melia Tanjung Benoa

Minimart Pratama Tanjung Benoa New Kuta Condotel Nikko Bali Resort & Spa The Shore Novotel Coralia Benoa Novotel Nusa Dua Nus

Dua Beach Hotel Paon @ Taman Bhagawan Pepenero Pepito Jimbaran Ramada Resort Benoa The Tao Bali STP Bali Sakala St Regis BaliSingle Fin The Bay Bali The Laguna A Luxury Collection Resort & Spa The Westin Resort Topeng @ Jimbaran Corner Warung Keramik Yeyes

Denpasar Sanur Arena Art Cafe Warung Au Bon Marche Bali Dewata Wine Bali Moon Liqueurs Bonsai Cafe Batujimbar CharmingCinnamon Flapjaks Fivelement Fortune Cookie Garuda Indonesia @ Jalan Sugianyar No.5 Garuda Indonesia @ Sanur Beach Hotel Gran

Hyatt Sanur Griya Santrian/The Village Jempiring @ Aston Denpasar Kopi Bali House La Taverna Lotus Restaurant Manik Organic Massim

Mercure Sanur Mezannine Restaurant & Bar SPB Denpasar Sababay Sanur Beach Hotel Basilico Scenia Sector Smorgas Starbuck

Storm Beer Street Cafe Sudamala Three Monkeys Sanur

Ubud Alchemy Amandari Bali Bird Park Bali Safari & Marine Park Bebek Tepi Sawah Betelnut Ubud Bridges Bali Bunute Caf de Artist Cafe Moka Coffee & ... Furama Exclusive Villa & Spa Mozaic Gelato Secrets Kou Cuisine Kupu Kupu Barong Little K Minimart Campuha

Petulu @ Kamandalu Pita Maha Puri Ahimsa Fivelements Round Bar Sawah Indah The Dining Corner @ Kayumanis Ubud Villa and Spa Th

Samaya Ubud Three Monkeys Tut Mak Uma Alas @ Suly Resort Uma Ubud XL Lounge Warung Bernadette Warung Enak .

Jakarta Acacia Hotel Akmani Alila Aryaduta Suite Hotel Semanggi Aston Cengkareng City Hotel Aston International Hotel AstoMarina Aston Rasuna Residence Atlet Century Park Ciputra Hotel Dharmawangsa Hotel Four Seasons Hotel Grand Flora Hotel Gran

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

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

InterContinental Jakarta Midplaza Kristal Mandarin Oriental Jakarta Menara Peninsula Mercure Convention Centre Ancol Millenium Sirih

Novus Hotels & Resort Park Lane Prime Plaza Hotels & Resort Ritz Carlton Shangri-La Hotel Sparks Hotel Starbucks Sultan Hotel Swiss

Bel Hotel International Unilever

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Vol-39 let's eat! Magazine

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