Vol - 55 Let's eat! Magazine

lets eat! 1

Heavenly Haven

Chef Battle!

Romantic Opulence

Alila Villas Soori, Bali

Ian Sherlock VS Frank Ruidavet

Rosso, Shangri-La Hotel, Jakarta

IDR 35.000 | AUD 3.70 | EUR 2.70

FEbRUARy 2014 EDITION 55 ISSN 2085-5907

LetS eAt! CuLtuRethe Art of evicting evil

+

tHe LoVe ISSue

Food fromthe Heart

lets eat! 3

4 lets eat! www.letseatmag.com

February

The Latest12-14

Local Cuisine16 Balis Melting Pot Mantra

The Essential20 The Love Berry

The Newest26 Barbecue Bliss barbacoa

Must Try30 A Velvet Affair Velvet

Spotlight34 Romantic Opulence Rosso at Shangri-La Jakarta

The Main Affair38 Heavenly Haven Alila Villas, Soori

Hungerlust42 The Aroma of Cologne Germany

Dine & Leisure46 Lunch in The Lions Den

Wana at bali Zoo

Musings

3822 Food from The Heart

Our Cover

22

Contents

www.letseatmag.com

lets eat! 5

22 Food from The Heart

SAT 1ST MARCH 20144PM - 6PM


The Specialists50 Ian Sherlock

Executive Chef

Frank Ruidavet

Director of Culinary Complex

Insider52 Kali Sari Founder: Three Monkeys, Il Giardano, Saraswati Papers

Lets Cook54 Mamas Crispy Crostata Rustica Lets Sip56 Sugar and Spice Red Drum

Soul Food60 Food for Life glow @ COMO Shambhala Estate

64 Luscious Treats for Lovers

Regulars66 Food Talk

67 Map & Directory

76 Pick Up Points

546026

52 50

www.letseatmag.com

www.letseatmag.com lets eat! 7


E-mail us! Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.

What is love? For me, I always see myself surrounded by love.

Looking at green carpeted rice fields or a violet sunset sky from

the edge of the beach can make me feel in love again, while the

sweetness of a caramel mousse can take my heart away. Food can

be a great expression of love, whether a small barbeque with friends

or homemade pasta for a romantic dinner at home. The smallest

things sometimes give us the most joy, like a scoop of vanilla ice

cream that can easily remind us about the sweetness of love.

With Valentines Day in February, love is certainly everywhere.

but love is more than chocolates or flowers or even candlelit

dinners. Love is more than romance; love can also be a virtue of

sharing some part of ourselves for the benefit of others. Those acts

of love and giving back are the subject of our Musings section

(p.22) this edition, which uncovers the stories of dining venues

that have a positive influence on both local communities and

environment through acts of charity, fund raising and education.

We also have stories about the tempting roasted pork at the newly

opened barbacoa (p.26); a journey of sweet escape at Ombak

Restaurant, Alila Soori (p. 38); lunch in the wilderness at The Wana

(page 46), and spicy cocktails served with live music at the eclectic

venue, Red Drum (p.56). There is also an insightful interview with

renowned chef/restaurateur Kali Sari (page 52.)

Love is truly an open door, and to quote Julia Child,

They who eat good food will give back only the good things.

Welcome February The month of love

editors note

Ayu Sawitri HapsariEditor in Chief


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 opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Lets 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. 2013 Lets Eat! ISSN 2085-5907

Senior AdvisorA.A. Ngr. Mahendra

Editor-in-Chief Managing Director Ayu Sawitri Hapsari Patricia

TA Bid Business Development

Alison Elisabeth boneManaging Editor

Via WijayaWriters

Menur AstutiEve Tedja

Kartika Dewi SuardanaGroup Head Dali Dwiputra SiregarGraphic Designer Tri Angendari

Director of Photography Heri ObrinkAccount Director Agus Setiawan

Account Manager Adi Wibowo ([email protected])Account Executive

Mitra Adi Rachman ([email protected])Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika

Cultural Advisor Kadek Wahyudita Penggak

OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, bali 80361, IndonesiaP+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com I www.visiworld.asia

BALI

A well seasoned travel writer, Alison spent years exploring the world before arriving in bali, where she quickly succumbed to the islands exotic charms. Trading her nomadic journeys for adventures of a culinary kind, she happily spends her time writing about restaurants and working on her first novel.

Menur shares her time between Manado and bali and admits she still hasnt had the guts to try Manadonese Paniki a dish made from bats, but she promises to write about it when she has. When in bali, she loves trying new restaurants with friends, and particularly enjoys Vietnamese and Indian food, Connect with her @menurastuti

Eves family motto has always been live to eat rather than eat to live. Aside from eating, she also loves to write, travel, design and cook (although, admittedly that also involves eating.) Occasionally, you can find her bragging about where she eats and travels in her tweets @evetedja

Dewi has been working as an independent writer since 2005, and her book Dances of bali has sold more than 2000 copies. Aside from writing she is also passionate about diving, photography and actively volunteers for several non-profit organisations that are engaged in conservation work.

your culinary guide

letseatmag @letseatmag

AT PREGO FAMILY BRUNCH, EVERYONES INVITED!

February Kids Entertainment Theme:

Under The SeaDiscover an array of amazing sea creatures in our colorful

fish tank during our family brunch. Have fun with our team as we make sea shell arts & crafts with a special prize for the best creation!

Five free Prego pasta jars to be won for the best photos posted on our social media channels using #PregoBali

IDR350K Net per person including illy Coffees & Jing Teas IDR150K Net per child between 4 - 12 years old, Complimentary for children below the age of 4

Every Sunday at 11.30 am 3 pmBook your seats now at 0361 771 [email protected]

PREGOBALI


the latest

Jempiring Restaurant at Aston Denpasar is proud to

present a Thai Cuisine Food Festival. The complete

feast will include various popular Thai dishes like Pad

Thai, and more elaborate dishes such as Tuna Green

Curry Stir Fried Rice Stuffed in Omelette and Spicy

Stir-Fried Pasta with Sausage and Chilli. Suitable for

lunch or dinner, the set menu comes with dessert and

Thai tea. Reservations recommended.

Matahari beach Resort & Spa has long been known as

a tranquil hideaway in Pemuteran, a heaven for divers

and city dwellers looking for a peaceful escape in

beautiful natural surroundings. This year 48 children

are attending the kindergarten which was founded by

the resort in 1996, who also support two orphanages

and a nursing home in the surrounding area.

Hatten Wines, producers of balis own award winning

wines asks you to spread your love to the benih Kasih

(Seeds of Love) Orphanage in the town of banyu

Poh, North bali. Now home to 38 children, this tiny

orphanage was initially built in 2004 to house 14

children. Owned and operated by Father, I Kadek

Philipus and his wife, this orphanage has had the

privilege of grooming many young people for a

productive life as young adults. Their much needed

expansion is reliant on donations.

For more information on how you can help please

contact Ms. Riri Purba e-mail

[email protected], P +62 361 283632

Aston Denpasar Hotel & Convention Center

Jl. Gatot Subroto barat 283, Denpasar

P +62 361 411 999

Matahari Beach Resort & Spa

Jl. Raya Seririt, Pemuteran I P +62 361 411 999

A thai Feast

Heart of Sun

Seeds of Love


PROPER (Companys Environmental Performance

Rating Program) recently certified The St. Regis

bali Resort and The Laguna, a Luxury Collection

Resort & Spa with a blue Rating. This certification

standard was established in 1995 by Indonesias

Ministry of Environment, to measure the compliances

of environmental performances. Through several

innovative programs, both resorts have been able to

reduce their energy and water consumption, waste

production while continuing to use environmentally

friendly materials in daily operations.

Blue is the New Green

The St. Regis Bali Resort and The Laguna,

a Luxury Collection Resort & Spa

Kawasan Pariwisata Nusa Dua I P +62 361 300 5540

Matahari Beach Resort & Spa

Jl. Raya Seririt, Pemuteran I P +62 361 411 999


bali has been a favoured Japanese destination for

decades, and that includes the lavish Novotel bali

Nusa Dua Hotel & Residence. So much so, the hotel

has decided to enhance the quality of their service

with the launching of the Optimum Japanese Service

Standard program. A Japanese-speaking guest

relations officer is ready to welcome Japanese guests,

while dedicated details include Japanese pillows and

amenities and a Japanese menu at the restaurant.

75 lucky baby turtles were recently released into

the sea from the beach of Sanur. Those babies were

hatched on the beach about three months ago and

were taken care by the Aerowisata Sanur beach Hotel

and the Sindhu Turtle Foundation, to ensure their

safety. The activity was supported by hotel staff as

well as guests staying at the hotel and invited media

partners, as part of the celebration of the hotels 40th

anniversary on July 2014.

Novotel Bali Nusa Dua Hotel & Residence

bTDC Complex Nusa Dua I P +62 361 848 0555

Aerowisata Sanur Beach Hotel

Jl. Danau Tamblingan, Sanur I P +62 361 288 011

Swiss-Belinn Seminyak Hotel

Jl. Sunset Road No. 88 I P +62 361 739 888

Not Lost in Translation

turtle Love

baReLo Restaurant at Swiss-belinn Seminyak Hotel is

preparing a special Valentines dinner to spoil your loved

one. The set menu starts with Avocado Prawn Cocktail,

and continues with the choice of Beef Roll Feta Cheese

or Snapper a la Ponzu and ends with Grilled Fruity

Skewers with Sweet and Sour Sauce, served with Vanilla

Ice Cream. Rose wine accompanies the special dinner for

just 320,000 IDR net per couple. Available from 14 28

February 2014. Reservations recommended.

Be My Belinn Valentine

lets eat! 15lets eat! 15lets eat! 15

Sheraton Kuta ushered in the new year with a sweet

charity action. A giant gingerbread house was on

display at beachwalk Kuta throughout December, and

the creative pastry team also produced 200 cupcakes

which were successfully sold out to the visitors of the

mall. All funds raised from the sales were donated

to Panti Asuhan Alas Kasih, who nurtured 42 kids. A

wonderful way to start the year!

Cupcake Love

Sheraton Bali Kuta Resort

Jl. Pantai Kuta I P +62 361 846 5555

Lets eat! offers a sincere apology to the CEO of

Khrisna Group, A.A. Ngurah Mahendra for the

inadvertent misspelling of his title in our January

edition. The editor.

16 lets eat!

local cuisine

Fried Rice


Balis Melting PotA famous hangout scene in downtown Petitenget, Mantra Restaurant and Bar is owned by famous surfer Tipi Jabrik. Every night there are crowds, especially on the weekends, but most people dont know that their international dining menu also has a good selection of Indonesian food.

Mantra offers classic, clean and healthy

food with fresh ingredients and rustic

presentation. We dont have any

microwaves in our kitchen, said Tipi,

Hence, every dish needs to be prepared

fresh using local products.

A Balinese Curry starts our meal, made with

shrimps and loaded with fresh vegetables

that are still crunchy and have a typical soft

coconut milk flavour. Sprouts, dried chilies

and lime are served on the side for extra

taste. The secret recipe Fried Rice is nice,

with a subtle seafood flavour and this is the

first time I have seen mushroom in fried

rice, together with other vegetables and an

egg, sunny side up, tucked into the middle

of the plate.black Rice Pudding


Mantra I Jl. Petitenget Raya 77X, Petitenget I P +62 361 473 7681 100 I Open 7am 1am I Seminyak b-2

Food servings here are vintage-style, in

line with the building that looks so much

older than its real age. The ambience is

always warm and friendly, especially at

night with lines of light bulbs hanging

from the breezy outdoor porch area. The

indoor area is cool with high ceilings,

and a huge display of framed pictures

of anything and everything; artworks,

photos, posters and sketches. It feels

homey when you put yourself in the

sofa corner, while enjoying the latest

tunes from the DJ or live musicians.

Event-goers can look out for the

announcement board, in front where

there is always a list of upcoming and

happening gigs. Private gatherings can

also be organised at Mantra with their

special F&b packages; options are to

book the whole restaurant, or just the

upstairs area if you want to have the

feeling of being in a crowd of familiar

people and friendly strangers.

The leather-covered drinks menu and

cocktail lists are long, and include an

energising Espresso Martini, and the

rustic Jack Sparrow served in an old-

timers metal mug with rum, coconut

juice and coconut flesh garnish.

Skipping alcohol? Then try the Black

Rice Pudding served with fresh fruit and

a small bottle of pure honey - a balinese

way to freshen up your taste buds

before heading to the crowds at the bar.

Menur

Jack Sparrow

balinese Curry

www.thegangsa.com www.kayumanis.com

P. 62 361 705 777 F. 62 361 705 101E. [email protected]

Sanur I Ubud I Nusa Dua I Jimbaran

a sophisticated dining experience

...where life is a private celebration


the essential The Love Berry

Sometimes referred to as love berries, these dainty pink morsels are associated with love and flirtation. At wedding breakfasts in provincial France newly weds are traditionally served a soup of thinned

sour cream, strawberries and powdered sugar.

Strawberry juice combined with honey can help reduce inflammation and sunburn. Rub the mixture thoroughly into the

skin before rinsing off with warm water and lemon juice.

Strawberries are rich in Vitamin C, and high in

antioxidants which can help reduce the risk of cancer and

heart disease.

Despite their sweet taste, strawberries are low in calories, and make the perfect diet food. Mix with diced watermelon, fresh mint leaves and a

squeeze of lime to create a tasty low fat snack.

Despite its name, the strawberry is not classified as a true berry, because unlike a blueberry or cranberry it does not have seeds inside. It is actually a member of the genus Fragaria, also known as

the rose family, which includes plums and apples.


musings

FOODHEART

fromthe


With Valentines day falling in February, love is certainly in the air and there is no shortage of romantic dining options in Bali for those who wish to celebrate. But there is more to love than chocolates, flowers and candlelit dinners; love is also a virtue that represents human kindness, compassion and a genuine concern for the good of others.

We celebrate this month of love by highlighting some of the dining venues on the island that have a positive impact on the local community.

Whether practicing sustainable development, sponsoring

orphans, or staging charity fun runs and turtle releases,

many resorts and restaurants offer great food and

atmosphere, complemented by a policy of giving back,

to benefit others.

Desa Seni, an enchanting eco village in Canggu, is at

the forefront, and acts as a model of environmental and

social responsibility, with an inspiring annual yoga-Music-

Dance-a-Thon that has raised over $45,000 for the AIDS

awareness program, Ayo! Kita bicara HIV/AIDS (this years

event will take place on March 16.) If we all give back,

educate, inspire and nurture, the world will be a better

place, says founder Tom Talucci. The restaurant serves

up delicious food, much of which is plucked straight from

the thriving organic gardens, and can also be enjoyed in

a romantic pool side pavilion. Desa Seni also offers free

yoga and English classes to its staffs, as well as providing

valued support to a number of yayasans, including Sacred

Childhoods an organisation which protects children

and combats organised crime, such as child trafficking

and prostitution.

Salad fresh from the organic gardens at Desa Seni


In Ubud, Sari Organik leads the way with organic farming, and plays

an active role in the growth of balis green movement. Founder

balinese-born Nilawati asks, We got it right the first time, so why

not put the old ways into practice again? She also offers free

cooking classes for balinese housewives, and runs the enchanting

bodag Mailah restaurant set amidst scenic ride paddys adjacent

to the farm. Her newest venture, a restaurant in Kintamani, called

Pulu Mujung has been created to generate local employment

and training opportunities. Meanwhile, longstanding bali buda

provides tasty wholefoods in its three cafes/shops while also

supporting a number of projects, ranging from organic farming,

to Eco bali, to Rumah Sehat Madani, which provides maternal and

general health care to the disadvantaged.

In Kuta, Hard Rock bali is most commonly

associated with music and burgers, yet its

roots lie deep in philanthropy Its part of

our DNA, says Hamish Dodds, Hard Rock

Intl. President and CEO. Last October, bali

set the scene for the launch of their 6th

annual, global Imagine theres no hunger

campaign, with a charity concert by Jakartan

rock band, Kotak, which generated over

US$10,000 for Sole Men Indonesia a non

profit organisation that focuses on helping

cases of individual suffering in bali. Working

closely with Sole Men, the program includes

delivering food parcels to 100 needy people

living in the poorest areas of Denpasar three

times a week.COMO Shambhala supports local kindergarten, Tirta Kumara. The children are pictured here singing Christmas carols at the resort.

Nilawati

lets eat! 25lets eat! 25

The prestigious annual Tri Hita Karana awards

recognise those hotels and resorts that have a

positive effect on the communities, while special

events see businesses banding together for social/

environmental causes. Coral Triangle Day staged in

June saw many hotels and restaurants coordinating

beach clean ups, special culinary events, exhibitions

and talks. The bali Hotel Association also deserved

a mention, with its on going One Hotel One

Orphanage program, with over 70% of its members

signed up to supply linen, beds, clothes, education

facilities and training opportunities to their

designated orphanage.

Love may not be all you need, but its a great place

to start. Alison

Advertising.indd 2 1/17/14 10:28 AM

In Ubud, Sari Organik leads the way with

organic farming, and plays an active role in the

growth of Balis green movement. Founder

Balinese-born Nilawati asks, We got it right the first time, so why not put the old ways into practice

again?

For further information, please visit:

Desa Seni, Canggu: http://www.desaseni.com/

Hard Rock Hotel: http://www.hardrockhotels.net/

Sari Organik: http://www.sari-organik.com/

bali buda: http://www.balibuda.com/

bali Hotel Association:

http://www.balihotelsassociation.com/

26 lets eat!

the newest

3-Hour Flan w Crisp Waffle


Arriving at Barbacoa, one of the newest restaurants to open in Petitenget, we find a large golden brown pig being grilled in the open wooden fire, and a cook on standby to constantly add more coffee wood to keep the fire burning. Its been slowly grilled

for the last eight hours, he explains.

Our well-dressed host leads us to our table at the

backyard and we are glad to have arrived just before

dark to witness the last remaining rays of sun upon the

green rice fields. This elegant restaurant with its high

ceilings is both warm and homely, with a large airy space

that seems to be created to encourage conversation,

yet retains a certain intimacy, for those inclined to be

left alone. The solid cooling system works wonderfully

against the balinese humidity. Designed and created by

owners Adam Dundas-Taylor and Pete Zuttion, barbacoa

makes a charming addition to the dining scene of Jalan

Petitenget.

Barbecue Bliss Frozen MargaritaCharcoal Grilled Prawn


Barbacoa I Jl. Petitenget 14 Kerobokan I P +62 361 739 233 160 I Open 5pm - 12am I Seminyak Map A-4

Sydneysider, Dundas-Taylor, is a chef with a penchant for barbeque, and a

passion for creating food that, you wont find anywhere else except here.

Having worked in Spain, London and other European countries; he has now

teamed up with fellow chef, Sean Prenter, (ex Rock Pool) and his brother,

Kieron Prenter, who is head Mixologist. He tells us that he is excited about

Latin American cuisine which translates here as a fusion of Spanish, Mexican,

Peruvian and Argentinian flavours. We love these styles of food and

hence, barbacoa was born it means bbQ in Spanish, he explains before

disappearing, with a promise of Frozen Margaritas to come.

A gulp of the chilled punchy margarita later, we are ready to select our meals.

The various dishes on the menu will please any meat-lover and are served

tapas-style, so ideal for sharing. The more the merrier seems the rule of the

thumb here. Cuban Pork Torta with Pickled Red Onion, Aioli and Tomato

comes first, in the deceiving form of a burger with a generous thick juicy cut

of meat. The deliciously messy Braised Beef Brisket Corn Taco with Pico de

Gallo and Radish is a must-try and tastes even better when eaten with hands.

Moving on to the grill selection, our Charcoal Grilled Prawns with Guajillo

Chilli Marinade and Avocado are impeccably grilled and still juicy, with a

slight smoky aroma. The star of the show is the 8 Hour Wood Fired Asado

of the Day carved from that grilled pig that we saw near the entrance. The

tender and perfectly sliced meat comes with crunchy pork skins and excellent

dipping sauce. We close our dinner with a White Chocolate & Honeycomb

Ice Cream Sandwich, a tasteful caramel balance of salty and sweet, ended

with a mischievous coconut-flavoured biscuit. With a resolution to come back

soon, we leave this atmospheric restaurant and call it a night to remember.

Eve

Adam Dundas-Taylor

braised beef brisket Corn Taco

Barbacoa I Jl. Petitenget 14 Kerobokan I P +62 361 739 233 160 I Open 5pm - 12am I Seminyak Map A-4


must try

Sunset is always a bewitching time, as the sky shows off its gorgeous

golden palette. Velvet, on the rooftop of Beachwalk, overlooking

Kuta Beach is the perfect venue to bid farewell to the day and

welcoming the night.

Salmon Terrine

AVelvetAffair

lets eat! 31

Restaurant and lounge by day and world class pumping club by

night Velvets twin identities blend seamlessly, thanks partly to

the solid in-house staff that amaze us with their creative food

and beverage inventions. We choose to sit indoors, avoiding the

crazy wind that has been plaguing bali for the last few weeks,

and find a dark, stylish interior consisting of comfortable leather

seating and velvet armchairs which make a comfortable way to

start the night.

From my seat, I can see the stage where many international DJs

have performed under the round cupola. A friendly waiter offers

a long and enticing list of their newest drinks but I eventually

end up asking him for his suggestion. He comes back with a

small wooden tray baring a buddha head aromatherapy candle

holder and an Old Fashioned. Its nothing fancy, but is a

classic cocktail with the aroma of mint to enhance your drinking

experience, he explains. Well, it certainly works for me.

Old Fashioned

Chicken Cordon blue


VH Velvet @ Beachwalk Rooftop, 3rd floor I Jl. Pantai Kuta badung I P +62 361 846 4988 160 I Open 11am - 12pm I Kuta Map b-3

Created by Head Chef Mukti, who is experienced in

Middle Eastern and Mediterranean cuisine, it comes

with no surprise that the comprehensive international

menu is a rich fusion of those popular cuisines.

Salmon Terrine with Balsamic Vinaigrette and Fresh

Salad is a delightful appetiser, light and refreshing.

For the main course, I have the Seared Salmon with

Mashed Potato, Salad and Vinaigrette Sauce, while

my friend is happily tearing away the hearty Chicken

Cordon Blue with Sauteed Potato, Creamy Spinach

and Roasted Tomato. A special mention needs to be

made of the delicious creamy spinach.

The night is thoroughly dark when our Creme Brulee

with Home Made Biscuit is served with the Banana

Yummy milkshake that my friend seriously loves.

The Creme Brulee is perfectly caramelised on top,

successfully producing that satisfying crunch when

I tap it with my spoon. We talk for quite a while there,

when suddenly we realize that the casually dressed

sunset crowd has been replaced with a much more

formally attired dinner crowd. Soon, the DJ will man

the deck. After all, the night is still long. Eve

Seared Salmon with Mashed PotatoCreme brulee

VH Velvet @ Beachwalk Rooftop, 3rd floor I Jl. Pantai Kuta badung I P +62 361 846 4988 160 I Open 11am - 12pm I Kuta Map b-3

34 lets eat!

spotlight

OpulenceRomanticRosso, as the name suggests is bathed in red colour and

its opulence makes it the darling of Shangri-La Hotel in Jakarta. A much-respected reputation has been built

through reigns of Italian chefs who usher both traditional dishes as well as ingenious ideas of their own.


Arriving inside the restaurant,

everyone is treated to a degree of

extravagance, from a classy dcor that

incorporates aesthetic design, velvety

sofas, Renaissance-style paintings on

the ceiling, and a neat open kitchen

between the dining room and the bar.

During the day, huge windows

shower the dining hall in natural light,

giving more energy to hearty Italian

lunches, while nights bring a romantic

atmosphere from the beautiful gardens

and the lights of the surrounding

skyscrapers. The main dining room

exudes a sophisticated ambience, while

two semi-private rooms are available

one of which is attached to a finishing

kitchen, where guests are able to

preview the final touches placed on

their meals.

Coming here for the first time years

ago, I indulged in the abundance of

fresh antipasti, with plenty of seafood,

smoked salmons, carpaccio, and

crispy vegetables. All those beauties

were complemented with myriad of

impressive mains and it has always been

a joyous rollercoaster ride of flavours

and textures here.


ROSSO @ Shangri-La Hotel, Jakarta I Kota bNI, Jalan Jend. Sudirman Kav. 1 I P +62 212939 9562 93Open Lunch 11.30am - 2.30pm I Open Dinner 6.30pm - 10.30pm (Lounge open until 1am)

One of the best moments was to arrive here during

the high season of the exotic white Alba truffles,

as these beautiful diamonds were shaved over

wonderful delicacies of Crudo of Wagyu Beef

with Parmigiano-Reggiano, Tagliolini with Porcini,

Jerusalem Artichoke Ravioli with Mascarpone Cream,

and the ultimate pleasure that came from Seared

Duck Breast Tartare with Foie Gras and Apple Terrine.

It was all simply irresistible!

These are among the finest dishes that you can

enjoy at Rosso, but apart from being a frontrunner

of culinary sophistication, the Shangri-La Hotel itself

adopts corporate environmental responsibilities in

many aspects, which effects the F&b department in

a positive way also.

For instance, the be Well initiative has been

introduced to the restaurants within the hotel, as

well as the guests so that on one side, the hotel

kitchens provides fresh, sustainable, and local

dining options. While on the other side, guests are

encouraged to consume in-season produce from the

most sustainable options possible, as a part of hotels

collaboration with appointed organic farms.

Rosso itself utilises locally grown vegetables such

as heirloom tomatoes, mesclun and romaine

lettuces, alongside beans, edible flowers and

rock salt from bali. Additionally, the hotel recently

started its own herb and kitchen garden, which

is currently prepared to supply a certain quota

of fresh basil, spinach, eggplant, limes, lemon,

lentils, and more.

So, in support of these initiatives, why not have a

romantic rendezvous this February with delectable

choices made from sustainable produce? For

instance fresh tomato and buffalo mozzarella

salad with Parma ham and rock melon should be

suitable for a starter. From there, you might want

to consider exploring the infinite possibilities with

your significant other from the rich Porcini Risotto

or Trilogy of Ravioli, and onto a sweet finale of

Semifreddo or even the Sweet Pizza! Rian Farisa

lets eat! 37

OBEROI - CANGGU - UMALAS www.monsieurspoon.com

087862808859

ROSSO @ Shangri-La Hotel, Jakarta I Kota bNI, Jalan Jend. Sudirman Kav. 1 I P +62 212939 9562 93Open Lunch 11.30am - 2.30pm I Open Dinner 6.30pm - 10.30pm (Lounge open until 1am)

Masha and Denis from DROP Cafe

38 lets eat!

the main affair

HeavenlyHaven

Nestled between scenic rice fields and the glistening black sand of Balis

rugged south west coast, Alila Villa Soori provides a luxurious haven for

lovers, as well as model for sustainability, with a multi-award winning design that

integrates the natural, physical & cultural elements of its environment.

www.letseatmag.com lets eat! 39lets eat! 39


With a wonderfully secluded location on the Tabanan

coast, 20 minutes north of Tanah Lot temple, Alila Villas

Soori creates a unique destination dining experience.

Those in search of a romantic outing could start with an

afternoon massage at the renowned Alila Spa, followed

by Champagne cocktails at sunset on a daybed amidst

the frangipani, and finish with a lingering candlelit dinner

paired with fine wines. Another option, and one that I am

keen to try, would be to arrive for breakfast - comprised

of an enticing 12-course tasting menu.

We take a seat on the beach deck at Ombak restaurant

which overlooks the property. buildings with sleek

modern lines carved from local stone and recycled

timber are fringed by well-manicured lawns, and make a

vivid contrast to the untamed setting of craggy volcanic

outcrops and black sand pounded by waves. The design

of the open-sided restaurant, as with the rest of the resort,

is elegantly simple so that nothing detracts from this

glorious natural vista.

Executive Chef, Dwayne Cheer, hails from New Zealand

and previously presided over At.Mosphere Restaurant in

Dubai, situated on the 122nd floor of the burj Khalifa - the

tallest building in the world. During his reign at the much

acclaimed highest restaurant in the world, he prepared

food for the rich and famous, including royalty, so we

know we are in good hands. He describes the menu as

modern European, and his commitment to using as much

local produce as possible means a constantly updated

tasting and a la carte menu. Ombak translates as waves in

Indonesian, and Cheer explains that the sea is definitely

an inspiration, with dishes that highlight seafood and light

fresh flavours.

Wagyu beef Carpaccio


Ombak @ Alila Villas Soori I banjar Dukuh Desa Kelating Kerambitan, Tabanan I +62 361 894 6388 22 I Open 7am - 11pm

We start with a delicate Cucumber Gazpacho poured

over a dollop of homemade yoghurt flavoured with

honey, yoghurt, chives, a dash of chilli, and topped with

a sprinkle of black caviar. The Seared Scallops that follow

are sublime, soft plump morsels served with an excellent

pomelo grenonblois a sauce of browned butter, capers,

parsley and lemon infused with pomelo for a touch of

delicious citrus sweetness. The Wagyu Beef Carpaccio

is wrapped like a basket sprouting with peppery rocket,

watercress and parmesan shavings. While our main of

Pan Fried Mahi Mahi is served with a chewy brioche crust,

a crunchy seafood croustillant and pureed peas a la

francoise, flavoured with mint, onion and pancetta.

We opt for two desserts, one a refreshingly icy ensemble

of mango passion fruit puree, fresh diced mango, mango

sorbet and cookie crumble, known as Tropic Thunder. The

other, a Chocolate Fondant filled with smoked peanut

butter and served with swirls of salted caramel and a tart

raspberry sorbet.

Accolades for Alilas sustainable approach to tourism

are many, including a Green Architecture Good Design

award and Silver Certification by Earth Check. Eco-friendly

design initiatives include the use of indigenous volcanic

rock and abundant plants to organically cool the flat

roofed villas, as well as highly efficient water and lighting

practices. Alila Villa Soori is also dedicated to supporting

its local community through employment opportunities,

commissioning of artwork and customised ceramic

tableware by local artisans, and the support of village

schools. A commitment to the environment is reflected in

funding of programs such as the Tas Pasar (market bags)

campaign, a project that provides free reusable shopping

bags for distribution to local small businesses. Alison

Chocolate Fondant Naked Prince and the Exotic Princess Pan Fried Mahi Mahi


hungerlust

lets eat! 43

At the heart of the city lies the Cologne Cathedral,

standing tall and proud for more than 600 years. It is

pretty much the only ancient building left standing after

the Allies were done bombing the city during World War

II. A wonder of Gothic architecture, it offers a spectacular

view from its tower, reached by 509 stairs. Having made

the climb, this weary traveller decides to hit the kneipe

for one of the main reasons why people visit Cologne:

the beer. Visiting a Kneipe, or pub is a very interesting

cultural experience to be savoured, and Im not just

talking about the freshly brewed golden liquid that all of

us love. Klsch, the typical Cologne beer is served in a

small glass to ensure that it is always cold and fresh. The

dry-humoured bar keeper will keep bringing more beer

unless you cover your glass with your coaster to mark

your submission. To complete the whole experience,

I indulge in the giant Schweinshaxe or roasted pork

knuckle. Served with mashed potato, the meat juice

tastes just as good as the tender meat itself which can

be stripped off so easily from the bone.

The best way to get to know a city is by walking. Cologne, the fourth largest city in Germany is excellent for that purpose. Dominated by the mighty Rhein River, Cologne is equipped with wide pedestrian areas, uninterrupted biking lanes and

a plethora of restaurants and bakeries serving great food.

SchokoladenmuseumPork Knuckle

The Aroma of Cologne


Cologne is also a heaven for sausage-lovers. Snacking

on slices of currywurst is one of my favourite thing to

do here, followed by a brisk walk on the cobbled stone

street of the Altstadt or the remaining old town to

burn off the calories. Coming from a country where the

streets barely have pavements and are most unfriendly

to pedestrians, walking is a luxury I thoroughly enjoy

during my brief stay. On my way back to my relatives

house, I decided to stop by at the Imhoff Schokoladen

museum. The contemporary building by the Rhein

River has a detailed exhibit on the subject of chocolate.

Aside from learning about the history and production

of chocolate, there is a rather magical sight of a three

meter high chocolate fountain. The best part is of course

when the assigned employee dips wafers into the gooey

chocolate liquid sponsored by Lindt, and distributes

them to the visitor.

This is my third visit to the city and it becomes more

familiar than ever as I am staying at my relatives house.

Traditional bakery shops have had difficulty to compete

with supermarkets selling cheaper fresh breads,

explained my uncle, after he came back from his daily

morning bread-buying trip which has taken longer than

usual. Together with a bag of warm wheat bread rolls

that smells like heaven, he has bought thin sliced ham

and cheese. The energising breakfast becomes fuel

when I bike my way to visit the museum quarter near the

Dom later that day. A huge 4711 Eau de Cologne retail

store near the Dom is filled with tourists. Who could

blame them when the very name of the city means that

fragranced water that we all use. In fact, if you want

to know what Cologne smells like in a bottle, 4711

captures it brilliantly. Eve

lets eat! 45


dine & leisure

Lunch in the Lions DenHow does it feel to eat a meal while surrounded by over three hundred fifty animals? We took the challenge at Bali Zoos newest restaurant; Wana Restaurant.Lounge.Bar at Bali Zoo enjoying South East Asian food under the watchful eye of African lions.

The restaurants at bali Zoo are located just after the

ticket booth, but dont worry, you dont have to purchase

admission tickets if you just go for the food, and it makes

a smart way to eat while feeling close to nature, since

the complex resembles a green tropical jungle. Aiming

to provide good South East Asian food prepared by the

new Chef, I Gusti bagus Wiriadi, as well as a range of

international cocktails a la Seminyak, the Wana, which

translates as jungle in balinese, creates an intimate

feeling with its rustic design. Set in a two-story tree

house adjacent to the lions area (revealed through thick

glass windows,) you have the experience of being up

close and personal with the animals.

balinese Platter

lets eat! 47

We sit near the windows and are welcomed with a Balinese

Platter with four kinds of appetisers; Vietnamese Spring Rolls

with Sweet and Chili Sauce, Corn Fritters, Sate Lilit, and

Martabak with hints of cumin. The Khao Soi is a Thai curry

dish of red chili chicken soup poured on dried noodles and

peanuts, with coconut milk giving rich texture and spice. If

you like fish, try the Ikan Acar Kuning with vegetable acar

pickles balancing the Tilapia fillet. Nasi Goreng Mawut

is Indonesian fried rice served with the lot; rice, noodles,

vegetables, boiled eggs and chicken.

The first floor gives wider views of the jungle and we take

a seat on a sofa to chat with Chef Gusti and await dessert.

Cushions on the floor and a swinging rattan chair create a

relaxed nature vibe, and jungle-themed parties here can

accommodate up to 30 people, which makes a great idea for

childrens birthdays and other special events, with customised

menu arrangements also available.

The Khao Soi is a Thai curry dish of

red chili chicken soup poured on dried noodles

and peanuts, with coconut milk giving

rich texture and spice.

Ikan Acar Kuning


Wana Restaurant.Lounge.Bar at Bali Zoo I Jl. Raya Singapadu, Sukawati, Gianyar I P +62 361 294 357 70 I Open 10am - 5pm

bali Zoo has many educational activities both inside

and outside the zoo, including photo encounters

with cute and intelligent animals, and if you are

interested in staying longer to watch the lions over

sweet desserts, wait for afternoon tea, known as

Jungle SocieTea. There is also a nightly program

combining dinner and a zoo tour under the stars,

called Night at the zoo

A range of delectable desserts soon fills our table,

Chocolate Lava Cake with vanilla ice cream on top,

Klappertart from Manado, and Lemon Tart with

a tasty crust. We also sip MoJackyTo - a drink

inspired by Jacky the monkey, and Passion Fruit

and Lychee a non-alcohol drink made from fresh

fruit. If you happen to be in Ubud, I recommend

visiting the lions and enjoying tasty food at Wana

Restaurant. Menur

Klappertart, Lemon Tart

Chef I Gusti bagus Wiriadi

lets eat! 49

Wana Restaurant.Lounge.Bar at Bali Zoo I Jl. Raya Singapadu, Sukawati, Gianyar I P +62 361 294 357 70 I Open 10am - 5pm


Having worked for the last 35 years at prestigious

Michelin-starred restaurants and five-starred

properties, from France to Jordan; the French

born Chef decided to join Starwood in bali

in 2013. Im no stranger to bali, having had

experience working at Sayan, Ubud a few years

ago. Its good to come back, says the Chef, who

manages to split his time in not just one, but two

five-starred properties. When asked on how he is

able to do that, he simply says, Its a challenge

that I enjoy.

youve got to love what youre doing when

you braise ribs for ten hours, claims Chef Ian

Sherlock who has worked with food for the last

28 years. born in England, his travels have led

him from China to the Caribbean, and he is fluent

in Cantonese and German. A big fan of Asian

cuisine, together with his team, he transforms

Nusa Dua beach Hotel & Spa into a world class

dining destination. We aim to please our

guests with food ranging from Italian to Asian to

balinese and Indonesian, each incorporating the

latest and most exciting flavours and trends from

the globe.

Frank Ruidavetian sherlockDirector of Culinary ComplexExecutive Chef

The St. Regis Bali Resort

The Laguna, A Luxury Collection Resort & Spa

Kawasan Pariwisata Nusa DuaP +62 361 771 327

Nusa Dua Beach Hotel & Spa

Kawasan Pariwisata Nusa Dua Lot 4 NorthP +62 361 771 210

the specialists

Q: How did you become a Chef?CHEF SHERLOCK: I started cooking at the age of nine,

when I was home alone and decided to make pancakes. I

messed the whole kitchen up with flour but remembered

eating these lumpy sugary pancakes with my friends, and

they were just great. That was the day I realised cooking

was all I wanted to do.

CHEF RUIDAVET: I wasnt good at school, but as I grew

up in Toulon, becoming a chef came naturally for me, and

I have been cooking ever since.

Q: What is your favourite food?CHEF SHERLOCK: I love Asian food with lots of spices

and aromatic flavours. The food is very diverse from

region to region, and in most cases it is very healthy too.

CHEF RUIDAVET: All food is good, as long as it is cooked

with heart. Personally, I enjoy the food that my wife cooks

for me. She has a great taste!

Q: Care to share an unforgettable moment that you have had with food?CHEF SHERLOCK: The first taste of my chefs babi guling

at Nusa Dua beach Hotel! Its made from a family recipe,

passed down from generation to generation. The blend

of spices is rich with flavour but not over powering.

CHEF RUIDAVET: The first time I had sushi in New york

when I was 20 years old. It was a totally new thing for me.

Q: Hypothetically, what would you like to eat as your last meal?CHEF SHERLOCK: Something spicy. The spicier, the

better. I have a soft spot for sambal matah and good

fish.

CHEF RUIDAVET: Caviar and Champagne. They are

both easy to open!

Q: Please describe your typical working day?CHEF SHERLOCK: I spent most days teaching and

coaching our staff here, checking the produce and

attending plenty of meetings. My life revolves around

food, to the extent that my personal kitchen is also my

laboratory.

CHEF RUIDAVET: It usually starts with a good cup

of coffee, then there is food testing, meetings and

coordinating. There are always things to do. Im

usually back at home by nine.

Q: Good food is...CHEF SHERLOCK: Made with fresh produce and well

prepared, everything has to be made from scratch.

CHEF RUIDAVET: Very personal. What is good for me,

is not necessarily good for you.

lets eat! 51

Text by Eve

www.letseatmag.com

Between quality control, endless meetings and menu tastings, these two extremely busy executive chefs managed to sit down and share their stories. one comes from england while the other comes from

France, but they have two things in common: Bali and a long lasting love affair with good food.

Chef Battle


the insider KaliSaRi


Q: What brought you to Bali, and more importantly, what made you stay?

A: I came on holiday to bali in 1983 and never left. I loved everything here: the balinese people, the colours, the

smell, the tropical breezes, all the minute details and visual

explosions that go into every day balinese life.

Q: DJ, chef, designer, photographer, paper maker. you are clearly a woman of many talents, do you have a favourite mantle?

A: Food is still my passion, and as part owner/Executive Chef, I create the menus and train the chefs, as well as

designing the look and feel of the restaurants; and of

course I compile the play lists! We adopt sustainable

recycling practices, including the use of Saraswati

products for our menus, brochures and business cards.

Making food and making paper are both tactile and

sensual pursuits in a way both are basic cooking, and

also give me the chance to work closely with a supportive

team of balinese people.

Q: You started Saraswati Papers in 1995, what led to its creation?

A: A combination of my love for all things paper and a genuine desire to be involved in the community, rather

than just sit on the edge. I wanted to give back in my own

little way. We create beautiful recycled paper products

which we sell here in bali and abroad, with a percentage

Apprenticing in her familys restaurant in Perth, Kali Sari went on to master the art of Italian cookery in Sardinia, before winding up in Bali in the 80s, spinning records at the

legendary Double 6 Club. As the co-founder of three successful restaurants, and Saraswati Papers which creates beautiful hand made recycled paper and paper products Kali lives a life filled with colour and creativity. Here she talks about her love of Bali, and her genuine

commitment to play an active part in her adopted community.

of profits going to the bali Kindergarten Project. More

than just unique hand crafted paper, Saraswati is about

empowerment of balinese women. I work with around 30

women as a collective, many of whom were previously

unskilled and unemployed, who have now learned a

craft, and also, the value of recycling. In turn they act

as educators in their families and villages, sharing their

knowledge about sustainability and creating

a greener world.

Q: Any advice for foreigners wanting to set up a business in Bali?

A: Working in bali is a mutual exchange of knowledge, talents and skills. Sharing western logic with balinese

viewpoints is a powerful combination that can create a

unique and enriching work experience.

Q: Any tips for celebrating Valentines Day on the island?

A: Wherever you are and however you want to celebrate love, you dont need a special day or place to

do it. Love is universal, if Valentines day is what reminds

you of that, then use it and enjoy it, but dont forget it

the next day.

Text by Alison

Three Monkeys Cafes Jalan Monkey Forest Road, Ubud /Jalan Danau Tamblingan, Sanur. Il Giardino Hans Snell Gallery, Ubud Kado by Saraswati Papers, Jalan batubelig, Kerobokan.

54 lets eat!

lets cook

lets eat! 55

Crisp sweet pies with layers of strawberry jam have the taste of Italy, especially when baked by Mama Luigina. I love to cook, and these

are all my own recipes, she says, showing us a towering stack of papers at her restaurant, Rustica, which has also become her living

room. In honour of Valentines Day she has baked us a crostata adorned with love hearts, and graciously agrees to share her recipe.

300 grams flour

130 grams softened butter

1 egg

1 egg yolk

70 grams sugar

Lemon zest, shredded

1 teaspoon yeast

Vanilla powder

Preheat the oven to 180 degrees Celsius.

Mix all ingredients to form a soft dough.

Place in the refrigerator for 30 minutes, then take out and

leave at room temperature for 5 minutes.

Lightly press the dough onto a greased tray and spoon

strawberry jam over top.

Cook for 20-30 minutes, or until the pastry has turned

golden brown.

Cool down and serve.

Ingredients

Methods

Mamas Crispy Crostata


lets sip

Sugar and Spice

An artistic collaboration of musicians and designers, Red Drum brings African flair and a touch of Caribbean spice to Bali. From casual lunches to zesty high tea, to rhythmic nights charged with live music, this atmospheric venue adds a vibrant

edge to Balis restaurant/bar scene.

It all starts innocently enough, on a sofa in the middle

of the afternoon, sipping tea, and nibbling at dainty

sandwiches and sweets. Then suddenly, its the early

hours of the following morning and I am perched at the

bar, nursing a smooth Lychee Star Martini and swaying

to the legendary band, Saharadja. Such is the flow or

should I say the beat of Red Drum, where a colourful

fusion of African/Caribbean flavours and design creates

a unique and funky space.

Arriving in the peaceful lull of mid-afternoon gives me a

chance to really appreciate the eclectic dcor, starting

with the porch, adorned with evocative African portraits

and a small boutique area with vibrant jewellery, clothing

and trinkets. The sumptuous lounge reveals a collection

of West African tribal masks and djembes, a sexy bar

area with zebra hide-covered stools, and tables adorned

in brightly coloured glasses and African print napkins.

DragonRouge, Dragonblanc, Red Drum Martini


Keturah is our vivacious hostess and confides she has

been experimenting with various flavours to create

signature cocktails, but its a still a little early in the day

for me, so we sit down for Red Drum High Tea, which

adds sparkle and spice to this ancient ritual. A choice

of fragrant hand-blended brews include Jasmine and

Muddled Lemongrass, and Sorrel, a popular Caribbean-

style drink made with dried hibiscus boiled with orange,

lemon, cinnamon, clove, fresh ginger and honey. A

tiered-stand is decked out in finger sandwiches of soft

sourdough layered with crispy fried spicy eggplant, feta

and rocket, slivers of apple tart, almond biscuits, and

divine sugar cinnamon balls with raw cocoa sauce.

As day turns to night we head into Happy Hour(6-

8pm) and the more potent realm of cocktails, starting

with vodka martinis blended with exotic dragon fruit

including a crisp and dry DragonBlanc, and a deep

crimson-hued DragonRouge. My favourite is the Red

Drum Martini, an intoxicating blend of hibiscus and

Jamaican rum, infused with luscious hints of ginger,

lemon, cinnamon, honey and a dash of Creole bitters.

Platters of Malawi Mbatata Cheese and Sim Sim, fried

cheese and cassava balls coated in sesame seeds, fiery

Mozambican Chilli Chicken Wings, and tasty Senegali

Spicy Crispy Eggplant fuel me for the next round. Which

is just as well, as its a Paradise Island Ice T which follows

the basic Long Island rules ie. loads of alcohol, but has

been tropicalised to wonderful effect, with a dash of

rosella and a splash of ginger ale.


Saharadja take to the stage, an eight-piece

ensemble who never fail to amaze me, with their

diverse range of instruments including trumpet,

electric violin, sitar, bass, tabla, djembe and

congas, combining to create a true world fusion

incorporating rhythms of India, the Middle east,

Africa and Europe. As usual it turns into a great big

jam session, with guests including the incredible

Colombian djembe player from Afro Spirit, who

belts out a mesmerising beat.

Saharadja plays every Saturday, while you can catch

sultry blues singer Jim Larkin on Wednesdays,

and Afronesia on Fridays. Those in the mood for a

little Latino vibe spirit can head down to TropiKana

nights on Tuesday with free salsa lessons. Check

Red Drum on facebook for latest listings. Alison

Red Drum I Jl. Mertanadi 80 I P +62 361 735 219 90 I Open 11am - 12pm (closed Monday) I Seminyak Map A-5

Malawi Mbatata Cheeseand Sim Sim

Sorrel Tea

Keturah

lets eat! 59

Jalan Sunset Road 88 S, Seminyak, Bali 80361 - IndonesiaTelephone: (62-361) 739 888 Facsimile: (62-361) 739 777E-mail: [email protected]

Feel the atmosphere of love

Best Rate Guarantee

Passion & Professionalismat www.swiss-belhotel.com

BaReLo is where the special set menu has beenprepared to be savored immaculately accompanied byRose Wine that will ameliorate the atmosphere of love.

Only at Rp 320,000 net per coupleAvailable for Dinner only on 14 - 28 February 2014

Red Drum I Jl. Mertanadi 80 I P +62 361 735 219 90 I Open 11am - 12pm (closed Monday) I Seminyak Map A-5

60 lets eat!

Perfecting the art of reclusive luxury the renowned wellness retreat, COMO

Shambhala Estate is a haven for those looking for a tranquil hideaway.

Thankfully, its breezy restaurant, glow, welcomes outside guests to enjoy

tasty, thoughtfully prepared food with panoramic views over a steep gorge carpeted in thick tropical rainforest.

Meaning sacred place of bliss, COMO Shambhala

Estate Ubud pays homage to the mythical Shambhala

the enlightened kingdom of ancient Tibetan legends. As

its signature restaurant, glow serves up healthy cuisine

guided by the philosophy of retaining the nutritional

integrity and life force of food. There is no dairy, no

sugar, nothing processed, and the use of local organic

products guarantees absolute freshness, as well as

support for local farmers. We start with some cleansing

juices, including the Lean and Clean, which is a shade

of lush dark green, that you just know makes it good for

you, and includes a tasty blend of apple, fennel, spinach,

celery, spirulina, and green pepper, with a crunchy

addition of crushed macadamias. The Blood Builder

features the popular combination of apple, beetroot and

carrot, and spices it up with a kick of turmeric.

Australian-born COMO Group Executive Chef Amanda

Gale, is based here in bali and oversees cuisine at

COMO properties world wild. Her menu at glow

includes raw food dishes, lean fish and meat and healthy

Indonesian fare. Everything we try is crisp, wholesome

FoodLife

60 lets eat!

soul food

Macadamia & Pumpkin Raw Pizza

lets eat! 61

glow @ COMO Shambhala Estate I banjar begawan, Desa Melinggih Kelod, Payangan I P +62 361 978 888 40 I Open 10.30am - 11pm

and brimming with vibrant colour, starting with a lightly

grilled Zucchini Carpaccio, scattered with soft tender

crab, fresh soy beans, and piled high with watercress

infused with tangy hints of mint, fennel and preserved

lemon. The Fragrant Grilled Fennel and Sumac Spiced

Salmon is imbued with citrus overtones, while the

delightful quinoa that accompanies it contrasts the

savoury crunch of grain with sweet juicy bursts of

pomegranate. The Spelt Flour Tortilla with Black Beans,

Quinoa, Sweet Corn, Guacamole and Cashew Cream,

presents a tasty, full Mexican flavour without the dairy

or calories.

People often think raw food is confined to salads and

juices, but actually thats just the beginning, and I

am curious to try some of the glow raw dishes as

preparing varied, tasty food without cooking it, takes

great skill and imagination. Advocates claim a raw food

diet is the healthiest, as ingredients retain enzymes,

vitamins and proteins which are often destroyed by the

cooking process. The secret to keeping it interesting is

the use of a dehydrator which gently heats food to 40

degrees, without actually cooking it. This keeps all the

nutrients intact, and here at glow, creates the fabulous

cracker-like base for the Macadamia and Pumpkin Raw

Pizza topped with a savoury and sweet mix of avocado,

pineapple and mango.

As much as I enjoy raw food, I am a little sceptical about

the Chilled Cucumber, Aloe Vera and Avocado Soup

with Soursop Sorbet that I spot on the menu. My mind

is thinking avocado, cucumber, in a dessert? but what a

wonderful surprise, and this turns out to be my favourite

dish of the day a thin, sweet soup, topped with

shredded young coconut mingling with zesty ginger and

fresh mint, and a slightly tart soursop sorbet.

I have to admit, I have eaten like a trooper, but this is

the beauty of healthy food, you can do that and be left

feeling satisfied and totally energised, rather than that

more usual feeling of heaviness that follows a big meal.

Sunday brunch is also highly recommended. Alison

lets eat! 61

Spelt Flour Tortilla

Chilled Cucumber, Aloe Vera & Avocado Soup with Soursup Sorbet


spa food

Citrus GlowDrinking a glass of warm water with lime first thing in the morning is a great way to kick

start your digestive system, while also giving your body a strong burst of Vitamin C. Lime can also be used directly on the skin to even out skin tone and create a brighter more

radiant complexion.

Soak up the benefits of this zesty fruit, and indulge

in a Valentines Day treatment within the sumptuous

surrounds of the world famous Mandara Spa at Padma

Resort. The Frangipani body Glow treatment includes

products from the renowned Elemis brand, such as

an invigorating sea salt scrub infused with nourishing

oils of ginger and lime to exfoliate, tone and boost

metabolism.

The TreatmentuA rich and nourishing frangipani oil is dripped over my

body, followed by a smothering of sea salt imbued with

the rich essence of citrus and heady aroma of ginger.

My senses feel invigorated and restored, while my body

relaxes into a state of total surrender. The citric acid in

lime helps remove dead skin cells to reveal a brighter

complexion, while ginger is a powerful antioxidant

that increases skin radiance and reverses signs of skin

damage. After rinsing off the thick oily scrub, more

frangipani oil is applied and I am wrapped in a foil

cocoon so it can soak into my freshly scrubbed skin.

Meanwhile, I am pampered with a nurturing scalp

massage and mini facial. The treatment finishes with

a deeply restorative signature Mandara massage.

The verdictuThis luxurious treatment will leave you relaxed, glowing

and ready for romance.

Home spauOver exposure to the sun can cause hyper pigmentation

(uneven skin tone) or darkened patches of skin. A

traditional remedy is the application of lime or lemon

which is rich in absorbic acid (Vitamin C) and acts as a

natural bleaching agent to lighten and even out skin

tone. Apply lime juice direct to the skin with a cotton

ball and leave for an hour then wash with water. you

can also combine three teaspoons of lemon juice with

one teaspoon of turmeric powder and mix into a paste,

and leave on the body for half an hour. Alison

GET MINICARDS AND ENJOY THE BENEFITS AT BALIS FAVOURITE PLACES!

Minicards BaliPT Khrisna Inter Visi MediaJalan Raya Kuta 88RKuta, Bali 80361 - Indonesiap +62 361 755 136 f +62 361 762 241E [email protected]

What are

Minicards?Minicard are small credit card sized exclusively catered

to your needs.

Minicards offers information in an attractive and

unique way

The displays are installed in more than 7.000 locations

in over 40 countries worldwide

50% of the tourists that see Minicards actually use

these!

www.minicards.com

Check the QR code to learn more about

Minicards

64 lets eat!

savoury flavourtaste the

Inst

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m: @

emm

asd

esse

rts

P: 0

8786

1020

788

Love is like a good cake; you never know when its

coming, but youd better eat it when

it does!-C. JoyBell C

lets eat! 65


Eating Out = MAkAN dI LuAR

how to say

I want to make a reservation for lunch Saya ingin memesan

tempat untuk makan siang

I have an allergy to... Saya alrgi...

Do you have a non-smoking area? Ada tempat bbas asap

rokok?

I prefer to sit outdoors Saya ingin duduk di luar

I dont eat pork Saya tidak makan babi

Can I order one more portion? Bisa saya pesan satu porsi

lagi?

Id like... Saya mau...

to order memesan

to try mencoba

to cancel membatalkan

to drink meminum

to eat memakan

expensive mahal

cheap murah

one kilogram satu kilo

five crates lima kerat

three boxes tiga kotak

a dozen satu lusin

This is... Ini...

salty asin

sweet manis

fresh segar

hot panas

delicious nak

foodwords

talkingfood

eel belut

jellyfish ubur-ubur

ribs tulang iga

giblet ampla

coconut kelapa

carrot wortel

bean sprout taog

eggplant trong

taro talas

blackbean taosi

pronunciation

a as in part

/e as in get or may

i as in doing

o as in dog

u as in nut

c as in chair

g as in goal

ua as in wa

ny as in canyon

The rule of the thumb is that Indonesian is pronounced as it is written.talkinglove

date kencan

dinner makan malam

chocolate cokelat

couple pasangan

love cinta

wine anggur

lets eat! 67www.letseatmag.com


BALI


KUTA

SEM

INYA

K


SANU

rUB

Ud

lets eat! 71lets eat! 71www.letseatmag.com

jIM

BArA

NNU

SAdU

A


OberoiP +62 361 733 253

oBSESSIoNJl. Dhyana Pura

pASSArGAdJl. Camplung Tanduk 5P +62 361 738 857

pATIo @ pLATArAN BALI rESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388

pETITENGETJalan Petitenget #40P +62 361 473 3054

rUSTIcA cUcINA ITALIANAJl. Batubelig 1 KerobokanP +62 361 4737 812

rUMoUrSJalan Kayu Aya 100 OberoiP +62 361 738 720

SLIppErY SToNESeminyak, Batu Belig

SWISS BELINNJl. Sunset Road 88S, SeminyakP +62 361 739 888

TEATro GASTroTEQUEJalan Kayu Aya Block C No 1-2P +62 361 87 000 78

ThE BrEEzES rESorT & SpA BALIJl. Camplung Tanduk No. 66P +62 361 730 573

ThE dEcKJl. Petitenget, SeminyakP +62 361 8487 200

WArISAN rESTAUrANTJl. Raya Kerobokan 38 SeminyakP +62 361 731 175www.warisanrestaurant.com

WArUNG TAULANBanjar Semer KerobokanP +62 361 738 229

zANzIBArJl. Arjuna - Pantai Double Six, SeminyakP +62 361 733 527

BETELNUT cAfJalan Batu BolongP +62 821 4680 7233

BUTTEr cAKE & coffEE Shop

Jl. Pantai Berawa 44P +62 81 936 216 983cAf cANGGUJalan Pantai BerawaP +62 361 219 2255 cAf MoKAJalan Raya AnyarP +62 361 844 8933

cANTEEN cAfJl. Batubolong No. 34P +62 878 6228 1755

GrEEN GINGErJl. Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640

GUSTo GELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041

ThE LITTLE GrEEN cAfJl Bidadari No 1. P +62 361 275 2125

MErIcA @ pAN pAcIfIc NIrWANA BALI rESorTJl. Raya Tanah Lot PO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali

MoNSIEUr SpooNJl. Pantai Batu BolongP +62 361 846 9112

oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887

roTI cANAI STrEET KITchEN58 Jl. Batu BolongP +62 821 474 75 550

STIcKY fINGErSEcho Beach P +62 361 809 0903

ThE coffEE Shop @ WArUNG cANGGUJl. Pantai BerawaP +62 361 843 1988

VUE BEAch cLUB @ LV8Jl. Discovery no. 8P +62 361 894 8888

WATErcrESSJalan 21a Batu BeligP +62 361 780 8030

Canggu

hArd rocK hoTEL BALIJalan Pantai KutaP +62 361 755 661www.hardrock.com

KETUMBArJl. Melasti Legian KelodP +62 361 754 452

KITchENETTEJl. Pantai KutaP +62 361 846 4937

LA cUcINA ITALIANA & ThE poNd @ Discovery Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com

MAGNoLIA cAfE @ ASToN GrANd KUTA hoTEL & rESIdENcEJalan Raya LegianP +62 361 761 151

MAjoLY rESTAUrANT & LoUNGE Jl. Wana Segara, TubanP +62 361 753 780www.ma-joly.com

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

oAK @ SWISSBELLJl. Sunset Rd 101P +62 361 846 5680

pArAdISUS @ EdEN hoTEL KUTA BALIJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com

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

pIzzA EXprESSJl. Pantai Kuta, Hotel Mercure AreaP +62 361 849 6024

porTABELLA BISTro @ foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100

roofTop dINE & MUSIc LoUNGE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101

roSSo VIVoJalan Pantai KutaP +62 361 751 961

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

SUShI TEI rESTAUrANTJl. Sunset Road 99P +62 361 780 774

TAKE jApANESE rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745

TApEo GASTro BAr2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645

ThE GAroUpAJl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15www.thegaroupa.com

ThE BEAch LoUNGE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200

VELVET hIpNoTYzEd @ BEAchWALK roofTop, 3rd fLoorJl. Pantai Kuta BadungP +62 361 846 4988

VIAIpI rESTAUrANT & LoUNGELegian Street 88P +62 361 752 355www.viaipibali.com

AMAzING BALI cAfEDouble Six BeachP +62 361 783 7374

BALE BALIJalan Kunti 488P +62 361 732 731

BIAN YUEBanjar Umalas Kauh II 106/Tunon, KerobokanP +62 361 473 5405

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

BISTro BATU KALIJl. Laksamana 55P +62 361 806 0729

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

chArLIE BAr, BISTro, BAKErYPetitenget 5P +62 82147417332

chEz GAdo GAdoJalan Camplung Tanduk (Dhyana Pura) 99P +62 361 736 966

coSMIc dINErJalan Sunset RoadSunset Star Blok C+62 361 894 7389

coSMIc dINEr @ LIppo MALL KUTA LG-11Jl. Kartika Plaza

dAhANA rESTAUrANT& GALLErYJalan Petitenget No.98XP +62 361 4730131

dEjAVU KITchENJalan Double 6 Blue Ocean Beach No.7XP +62 361 732 777

dropJl. Petitenget 88 XP +62 81 236 786 659

EArTh cAfEJl. Kayu Aya 99, OberoiP +62 361 736 645

EAT WELLJl. Raya Basangkasa 36P +62 361 737 745

fIrE, Woo BAr, STArfISh BLoo @ W rETrEAT& SpA BALIJalan PetitengetP +62 361 473 8106

fLApjAKS KIoSKJalan Laksamana Oberoiwww.rama-restaurants-bali.com

fLApjAKS SEMINYAKJl. Petitenget No. 88XP +62 361 847 5471

GINGEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533

KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504

MAMA SANJalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436

MASE KITchEN & WINE BArJl. Lebak Sari No. 7 PetitengetP +62 361 739 090www.macavillas.com

MTIS Jl. Petitenget 6 Kerobokan KelodP +62 361 737 888www.metisbali.com

MoTEL MEXIcoLAJl. Kayu Jati 9, PetitengetP +62 361 736 688

MYKoNoS Jalan Kayu Aya 52,

AL dENTE, STAdIUM cAfEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838

B coUpLE BAr & GrILL KUTA pArAdISo hoTELJl. Kartika PlazaP +62 361 761 414

BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111

BENE & fEAST @ ShErAToN BALI KUTA rESorTJalan Pantai KutaP +62 361 846 5555

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

BUBBA GUMp ShrIMp coJalan Kartika Plaza 8XP +62 361 754 028

cAfE ASIAJl. Raya Legian No. 463 KutaP +62 361 755 921

cAfE ITALIA N WArUNG dESALippo Plaza SunsetJl. Raya Sunset RoadP +62 361 768 646www.caffeitaliawarungdesa.com

cASA dANGELoJl. Kartika Plaza No. 90xP +62 361 754 016

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

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

GABAh @ rAMAYANA rESorT & SpAJl. Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com

GoLdEN LoTUS, h2o & GrAcIE KELLYS IrISh pUB@ BALI dYNASTY rESorTJl. Dewi Sartika, TubanP +62 361 752 403

Kuta

Seminyak

Restaurants.


ThrEE MoNKEYS SANUrJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002

WArUNG KAYU ApIJl. Bypass Ngurah Rai No. 95P +62 361 285 984

ALAYAJl. Hanoman, UbudP +62 361 972 200

ALchEMYJalan Penestanan, UbudP +62 361 971 981

ALILA UBUdDesa Melinggih Kelod, Payangan GianyarP +62 361 975 963

AYUNG TErrAcE @ foUr SEASoNSSayan, UbudP +62 361 977 577

BALI STArLING rESTAUrANT @ BALI BIrd pArK Jl. Serma Cok Ngurah Gambir, Batubulan,P +62 361 299 352

BEBEK TEpI SAWAhJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338

BETELNUT NoodLES SATAY BAr & MUSIc LoUNGEUbud Main StreetP +62 361 971 246

BLU BAr U, dEWATAN dELI, GALLErY coffEE,

BASILIco & LAdA, pEppErS LATINo GrILL& BAr @ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com

cAfE BATUjIMBArJl. Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com

chArMINGJl. Danau Tamblingan 97P +62 361 288 029

cINNAMoNJl. Danau Tamblingan 80P +62 361 288 457

GELATo SEcrETSJl. Danau Tamblinganwww.gelatosecrets.com

MINAMI oN ThE BEAchSegara Village HotelP +62 81286134471

LA TAVErNA rESTAUrANT & ISoLA BISTroJl. Danau Tamblingan 29P +62 361 288 497

LoTUSJl. Danau Tamblingan 30P +62 361 289 398

MANIK orGANIKJl. Danau Tamblingan 85P +62 361 855 3380

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

pIzzA rIA, TELAGA NAGA @ BALI hYATT Jl. Danau Tamblingan 89 P +62 361 281 234

SANUr hArUM@ SANUr pArAdISE hoTEL & SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com

SEcTor BAr-rESTAUrANT LoUNGE & EVENT hoUSEBalibeach Golf Course Jalan Hangtuah No. 58P +62 361 287 733

SErENITY SpANISh BAr & rESTAUrANTJl. By Pass Ngr. Rai 27AP +62 361 284 381

ThE VILLAGE @ GrIYA SANTrIAN Jl. Danau Tamblingan 47 P +62 361 285 025www.santrian.com

Sanur GUWUNGJl. Raya PeliatanP +62 361 975 139

IBAh rESTAUrANT@ Ibah Luxury VillasCampuhanP +62 361 974 466

jANGGAr ULAMJl. Raya Goa Gajah, Br. Teges Kanginan PeliatanP +62 361 972 092

KAYUN rESTAUrANT & LoUNGEJl. Raya Mas 47P +62 361 973 091

KEBUNJl. Hanoman UbudP +62 361 780 3801

KoMUNE rESorT & BEAch cLUBPantai KeramasP +62 361 301 8888

LITTLE K Jl. Hanoman Pengosekan (behind Siam Sally)P +62 361 971 236

MozAIc Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com

pAdI @ fUrAMA XcLUSIVE VILLAS & SpABanjar Bindu, Mambal, 8 Jalan MelatiP +62 361 898 8688

SKAjI-TArI-USBehind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122

roNdjIS @ ThE BLANco rENAISSANcE MUSEUMCampuan UbudP +62 361 975 502

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

SpAccANApoLIJalan Raya PengosekanP +62 361 973 138

SWEpT AWAY @ SAMAYA UBUdBanjar Baung,Desa SayanP +62 361 973 606

ThrEE MoNKEYS UBUdJalan Monkey ForestP +62 361 975 554

ThE dINING corNEr @ KAYUMANIS UBUd prIVATE VILLA ANd SpASayan Village UbudP +62 361 972 777

TSAVo LIoN @ BALISAfArI & MArINE pArKJl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8P +62 361 975 656www.balisafarimarinepark.com

TUT MAKJalan Dewi SitaP +62 361 297 5754

UMA BY coMoJl. Raya Sanggingan, KedewatanP +62 361 972 448

WApA dI UMEJl. Sueta, Br Bentuyung UbudP +62 361 973 178

WAroENG BErNAdETTEThE hoME of rENdANGJalan Raya MasBr. Teges YangloniP +62 361 971 852

WArUNG ENAKPengosekan RoadP +62 361 972 911

WhITE BoXJl. Raya Andong 22-24,P +62 361 979 059F +62 361 979 062www.whiteboxbali.com

BEBEK BArISJl. Mahendradatta No. 18xP +62 361 845 0791

jEMpIrING rESTAUrANT @ ASToN dENpASAr hoTEL ANd coNVENTIoN cENTErJl. Gatot Subroto Barat 283P +62 361 411 999

ABc @ KLUB jIMBArANKori Nuansa No. 257, Taman GriyaP +62 361 806 7776

Ah YET ABALoNE SEAfood rESTAUrANT @ rIMBAJl. Karang Mas SejahteraP +62 361 846 8468

BELLA roSA, Ko & jIMBArAN GArdEN @ INTErcoNTINETAL BALI rESorTJalan Uluwatu 45P +62 361 701 888

chIrINGUITo EL KABroNJalan Pantai CemongkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416

chocoLATE cAf, TopENG rESTAUrANT & BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663

cUcAJalan Yoga PerkanthiP +62 361 708 066

dI MArE@ KArMA KANdArAJl. Villa Kandara Br. Wijaya Kesuma UngasanP +62 361 848 2200

fINNS BEAch cLUB @ SEMArA LUXUrY VILLA rESorT UngasanP +62 361 848 2111

jIMBArN roofTop | LoUNGE | dINING @ hArrIS hoTEL BUKIT jIMBArANJl. Raya Uluwatu 2000XP +62 361 846 8777www.harris-bukitjimbaran-bali.com

jIMBArAN BEAch cLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922

jU-MA-NA, TAMArINd@ BANYAN TrEE UNGASANJalan Melasti, Br. KelodUngasan, Jimbaran P +62 361 300 7000

KISIK @ AYANAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com

LE MrIdIEN BALI jIMBArANJl. Bukit Permai JimbaranP +62 361 846 6888

MAdEINITALYJl. Pantai Balangan, Br. CengilingP +62 361 847 0201

SoNo TEppANYAKI @ ANANTArA ULUWATUJl. Pemutih, Labuan SaitP +62 361 895 7555

SINGLE fINUluwatu (below Blue Point)P +62 878 620 398 66

SUNdArA, TAMAN WANTILAN @ foUr SEASoN jIMBArAN P +62 361 701 010www.fourseasons.com

TApIS @ KAYU MANIS JimbaranP +62 361 705 777

ThE EdGEJl. Pulau Goa Lempeh Banjar Dinas Kangin PecatuP +62 361 8470 700

SUShI ATTAcK, ThE cANopY, YANIES rESTAUrANTJL RAYA KEDEWATAN8.480060 S115.246930 E

BrIdGES BALIJalan Raya CampuhanP +62 361 970 095

cAf dES ArTISTES Jalan Bisma 9XP +62 361 972 706

cASA LUNA Jalan Raya Ubud P +62 361 977 409www.casalunabali.com

ELEphANT SAfArI pArK ANd LodGEJalan Elephant Park taro/TegalalangP +62 361 721 480

ELEphANT VIEW rESTAUrANT @ BALI zooJl. Raya Singapadu, SukawatiP +62 361 294 357

GAYA GELAToJl. Raya SayanP +62 361 979 252

GELATo SEcrETSJalan Monkey ForestP +62 361 977 899

GLoVE & SToVEJl. Raya SangginganP +62 361 362 8795

GLoW @ coMo ShAMBALABegawan GiriP +62 361 978 888www.cse.como.bz

GrEEN hoUSEJalan Monkey ForestP +62 361 978 189

GianyarUbud

Denpasar

JimbaranUluwatu

Lamak

An artful dining experience in the heart of Ubud

Raspberry Chocolate Mousse

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

74 lets eat! www.letseatmag.comwww.letseatmag.com

AroMA MEAT procESSINGJalan By Pass Ngurah Rai No. 555XPesanggrahan, DenpasarP +62 361 729 494

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

BALIEpIcUrELUXUrY cATErINGJalan Raya Kerobokan No. 253, KerobokanP +62 361 737 121

BALI dELIJalan Kunti 117XP +62 361 738 686

BALI fINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376

BALI MooN LIQUErSwww.balimoonliquers.netP +62 361 461 945

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

GoUrMANd dELI @ ST. rEGIS BALI rESorTKawasan PariwisataNusa DuaP +62 361 847 8111

GoUrMET GArAGEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650

hArd rocK BEAch cLUB (hrBc) dELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869

hATTEN WINEThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai. KutaP. +62 361 767 422HattenWines.com

ASToN pooL BAr@ ASToN KUTA hoTEL& rESIdENcEJalan Wana Segara, KutaP +62 857 754 999

BoShE VVIp LoUNGEJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600

cENTErSTAGE, hArd rocK cAfE@hArd rocK hoTELJalan Pantai KutaP +62 361 761 869

cocooN BEAch cLUBJl. Double Six SeminyakP +62 361 731 266

dEEjAY cLUBJalan Kartika Plaza 8XP +62 361 758 880

EIKoNJalan Legian 178, KutaP +62 361 750 701

GrAcIE KELLYS @ BALI dYNASTY rESorTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403

hUU BAr & GrILLJl. Hotel The OberoiP +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

ThE BEAch cLUB@ KArMA KANdArAJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222

ocEANS 27@ dIScoVErYShoppING MALLJalan Kartika Plaza P +62 361 765 027www.oceans27.net

rocK BAr @ AYANA rESorT & SpAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222

BALI LUNA @ ASToN BALI BEAch rESorT & SpAJalan Pratama 68 X P +62 361 773 577www.AstonBali.com

BUMBU BALIJalan Pratama P +62 361 774 502

EIGhT dEGrEES SoUTh , rIN, SpIcE @ coNrAdJalan Pratama 168 P +62 361 778 788www.conradhotels.com

MEAdS BEAch BAr ANd GrILLJalan PratamaP +62 361 776 604

NoVoTEL BALIJalan PratamaP +62 361 772 239

pAoN BEAch cLUBJalan Pratama No 70P +62 361 776 555

SAKALAJalan Pratama 88 P +62 361 774 499

ThE WhAcKo BEAch cLUBJl. Pratama No. 99XP +62 361 771 384

AMArTErrAKawasan Pariwisata Nusa DuaLot 7 Block B BTDC Resort AreaP +62 361 776 400

ArWANA @ ThE LAGUNAKawasan PariwisataP +62 361 771 327

BEBEK BENGILBlock A - The Bay BaliP +62361 8948111www.bebekbengil.com

BENIhANA & GYUKAKUBlock B - The Bay BaliP +62361 8948178

BoNEKA, dULANG @ ThE ST. rEGIS BALI rESorT P +62 361 847 8111 www.stregis.com

dEopErA BEAch cLUBBlock B - The Bay BaliP +62361 8948168www.deoperabali.com

hoNEY ANd BrEAdpEpITo EXprESSJl. By Pass Ph +62 361 776 316

TanjungBenoa

hoNG XINGBlock A - The Bay BaliP +62361 8948128www.hongxingbali.com

LAGooNA, ocTopUS@ AYodYA rESorT BALIJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102www. ayodyaresort.com

MULIA rESorT & VILLAJl. Raya Nusa Dua SelatanP +62 361 301 7777

pIASAN & TETArING rESTAUrANTKayumanis Nusa Dua Private Villas & SpaBTDC Area P +62 361 770 777www.kayumanis.com

pIrATES BAY BALIBlock D - The Bay BaliP +62 361 894 8138www.thepiratesbaybali.com

prEGo, VErANdA rESTAUrANT @ ThE WESTIN rESorTSP +62 361 771 906www.westin.com/bali

rAjAS @ NUSA dUA BEAch hoTEL & SpAP +62 361 771 210www.nusaduahotel.com

SALSA VErdE @ GrANd hYATT BALIP +62 361 772 038www.bali.grand.hyatt.com

ThE BAY BALILot C-0, BTDC areaP +62 361 894 8200www.thebaybali.com

ThE ShorE @ NIKKo BALI rESorT ANd SpAJalan Raya Nusa Dua SelatanP +62 361 773 377

IcELANd VodKA PT 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

pod chocoLATE fAcTorY & cAfEBali Elephant Camp, PetangP +62 361 239 440

pT INdoWINESJl. Sunset Road No. 166P +62 361 847 7232

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

ScENIAJalan Suwung Batan Kendal 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

WAKALANd crUISEwww.wakahotelsandresort.comP. +62 361 484 085

UNILEVEr food SoLUTIoNSJakartawww.unileverfoodsolutions.co.id

roUNd BArJalan Penestanan KlodSayan, UbudP +62 361 976 738

SEcTor BAr & rESTAUrANTS@ BALI BEAch GoLf coUrSE Jalan Hangtuah 58 SanurP +62 361 287 733

SKY GArdENJalan Legian 61, KutaP +62 361 755 423

SoS @ ThE ANANTArAJalan AbimanyuSeminyakP +62 361 737 773

TEQUILA BArGrand Istana Rama HotelJalan Pantai KutaP +62 361 752 208

ThE LoBBY @ NUSA dUA BEAch hoTEL & SpAKawasan Pariwisata Nusa Dua Lot 4P +62 361 771 210

ThE ocEAN BAr @ ThE LEGIANJalan Kayu Aya, OberoiP +62 361 730 622

VI AI pIJalan Legian 88KutaP +62 361 750 425

Woo BAr @ W rETrEAT & SpA BALIJalan PetitengetP +62 361 473 8106

zjS BAr & LoUNGE @ ThE MULIAJl. Raya Nusa Dua SelatanP +62 361 302 7777www.themulia.com

Nusa Dua

Miscellaneous Club & Bars

lets eat! 75

Ngurah rai International Airport International Arrival I Qatar Airways Lounge

Kuta I Seminyak I canggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Aglio Olio AlDente Ametis Villa Bali Ananta Legian Hotel Anantara Resort Seminyak Bali Anomali Coffee Aston Kuta Grand Kuta Bale Bali Bale Udang Mang Engking Bali Bakery Bali Deli Bali Dynasty Bali Fine Wine Bali For You Bali Garden Beach Resort Bali Kuta Resort by Swiss - Bel Hotel Bali Mandira Beach Resort & Spa Bali Star BaliEpicure Beach Walk Eat and Eat Bebek Tepi Sawah Bene Bella Italia Betelnut Caf Beras Merah Best Western Kuta Beach Best Western Kuta V

Vol - 55 Let's eat! Magazine

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Transcript of Vol - 55 Let's eat! Magazine