Vol-57 Let's eat! May Issue

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MAY 2014 EDITION 57 ISSN 2085-5907

Spanish Heritage Cuisine

Three in One

La Finca

Pullman Legian Nirwana Bali

tapason the

trail of

Let’s eat! CuLturePenjor

+

Bali Buda, Kerobokan I Jl. Banjar Anyar 25A, Kerobokan I P +62 36 844 5935 30 I Open 7am - 10pm

4 let’s eat! www.letseatmag.com

May

The Latest12-15

Local Cuisine16 Bespoke Indonesian Dining Layang Layang Restaurant

The Essential20 Awesome Olives

Must Try26 Street Style Pizza Pronto Pizza

The Newest30 A Celebration of Food Livingstone Cafe & Bakery

Dine & Leisure34 Seasonal Seafood Flavours Akame

The Main Affair38 Spanish Heritage Cuisine La Finca

Soul Food42 The Essence of Ubud Taksu Spa & Restaurant

Island Life46 The Grapes of God The Cellardoor Bali

Musings

3822 On The Trail of Tapas

Our Cover

22

Contents

Photo by: Heri ObrinkLocation: La Finca

let’s eat! 5

22 On The Trail of Tapas


The Specialists50 I Gst. Salit Made Ari Naryana

Bar Supervisor

Budiman Atmaja

Bar Supervisor

The Insider50 Mama Luigina Rustica

Let’s Cook54 Udang Sereh Ametis Villa Batu Bolong Let’s Sip56 Three in One Pullman Bali Legian Nirwana

Hungerlust62 Fijian Feast

Regulars66 Food Talk

67 Map & Directory

76 Pick Up Points

565054

34 42

let’s eat! 7

Welcome to the island of Bali. Welcome to The Bali Concierge.

A uniquely exclusive airport

service where you are

welcomed directly from the

aircraft to our luxury CIP

Lounge without the hassle

of waiting line and luggage

handling. Your exclusivity

and confidentiality,

that’s our concern.

Khrisna Building, Jl Raya Kuta 88R Kuta, BaliP +62 361 766 880 F +62 361 766 810

The Bali Concierge, Airport CIP LoungeJl. VIP 2 Airport Ngurah Rai, Bali

www.thebaliconcierge.comHotline +62 361 714 1199

Bali Concierge Bali_Concierge


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.

“From small plates to large platters, Spanish food is the flavour of the moment,”

says food writer, Elizabeth Meryment. Whether it’s dark little bars hidden in the

alleyways or a crowded room on eat street, the idea of delicious food in small portions,

ideal for sharing, fits perfectly with our love of socialising over a casual meal.

Eating communally vividly reflects the dynamic relationship between people

and food; it connects humanity, and is a basic element of human life, yet its social

significance is often overlooked. We are essentially social creatures, many of us

choosing to live within communities of neighbours, friends and family, and this

understanding fits the concept of tapas as a social dish to be enjoyed with beloved

friends and families. Our Musings article (p.22) takes us on the trail of tapas –sharing

fascinating legends, and exploring how and why this Spanish phenomenon has gone

global; while our trip to La Finca, BatuBelig (p.38,) uncovers delicious, authentic

Spanish Mediterranean heritage cuisine right here in Bali. In this issue we also feature

the newest bakery/café in town, Livingstone (p.26,) savour street-style pizza at Pronto

in Kuta, (p. 30,) then drop by Akame, near Benoa, for an afternoon of fishing, great

Chinese food and a camel ride into the Mangrove Forest (p.34.) Our culinary journey

continues to a place of wellbeing, healing and good food at Taman Taksu Garden Café,

Ubud (p. 42,) and onto the elegant surrounds of the Regent, Bali where we savour a

traditional Indonesian dinner on the Sanur seafront (p 16.) Of course food alone, no

matter how tasty, will never be enough, so we also indulge in sensational cocktails at

the stylish Pullman Legian Nirwana Bali, where we discover three atmospheric bars

in which to enjoy them, (p. 54,) and fly to Fiji for a castaway fantasy in this month’s

Hungerlust feature (p. 62.)

“We all eat, and it would be very sad to waste of opportunity to eat badly,” says

Anna Thomas. So let’s make sure to make the most of opportunities to eat good food

with good friends.editor’s note

Ayu Sawitri HapsariEditor in Chief

Small Plates, Big Pleasure

let’s eat! 9


A Member of

www.kg.co.id

Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material. © 2013 Let’s Eat! ISSN 2085-5907

Senior AdvisorA.A. Ngr. Mahendra

Editor-in-Chief Managing Director

Ayu Sawitri Hapsari PatriciaTA Bid Business Development

Alison Elisabeth BoneManaging Editor

Via WijayaWriters

Menur AstutiEve Tedja

Kartika Dewi SuardanaCreative Group Head Dali Dwiputra Siregar

Graphic Designer Tri AngendariDirector of Photography Heri Obrink

Account Director Agus SetiawanAccount Executive

Mitra Adi Rachman ([email protected])Distribution & Circulation AA. Mayun, I Nyoman Supartika, Dewa Tirta

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 island’s 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 hasn’t 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

Eve’s 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


Watch FIRE burn as this funky restaurant at W is

transformed into a bustling market-style street

feast every Sunday from 12pm with a fabulous

range of tasty Asian dishes on offer. The concept

of Hawker House was launched in March by W

Director of Cuisine, Richard Millar, in collaboration

with Peter Lloyd from W London and will certainly

spice up your Sundays. This fabulous restaurant

also hosts breakfast, lunch and dinner daily.

Reservations recommended.

A gathering becomes a party when there is a bartender

in the crowd. So you can imagine the kind of party that

happened at The 101 Bali Legian when 100 bartenders

gathered for the “Bartender Days Party” staged by

the Indonesia Bartender Association. Special guests

included, ‘World’s Best Bartenders’, Denny Bakiev and

Alexander Shtifanov all the way from Russia who shared

their knowledge as well as tips and tricks. Hopefully

there will be more similar event in the near future.

As if being a family favourite Sunday brunch destination

is not enough, Prego at The Westin Resort Nusa Dua

creates different themes every month to spoil you and

your loved ones even further. This May, for instance,

the delightful restaurant gets sporty with a ‘Sport

Champions’ theme where your little ones will be given

the chance to join outdoor games. Team spirit and

fair play are mandatory. Prego family Brunch is priced

at 350K/nett/pax with access to the Premium Wing’s

swimming pool. Reservations recommended.

FIRE at W

the Party of 100

Get sporty

the latest

FIRE at W Retreat & Spa Bali I Jl. Petitenget Seminyak

P +62 361 473 8106

The 101 Bali Legian I Jl. Legian No. 117

P +62 361 3001101

The Westin Resort Nusa Dua Bali I BTDC Nusa Dua

P +62 361 771 906

let’s eat! 13

Tirtha Dining absolutely know how to host an intimate

wine dinner at their enchanted restaurant on Uluwatu’s

cliff tops. The four-course dinner menu was perfectly

paired with Tariquet wines, which have a certain delicacy

and revealing floral aroma that goes well with the tropical

climate. With a menu specially created by Chef Hiroyuki

Meno, a master of the art of French cooking, the marriage

was definitely a match made in Balinese heaven. For more

info on the next wine dinner, please contact Tirtha.

Bali finally has its first creative youth centre!

Founded in 2012 by Cahaya Mega Prisma

Foundation, Flux Lifeground is a safe haven for

children and youth to gather, learn and make

art. Located in Kerobokan, young members

can experience and explore a wide variety of

creative endeavours such as arts, crafts, music,

multimedia, food, technology and nature. With

solid programs, Flux Lifeground is definitely

bringing positive change to island youth.

an Enchanted evening

Kerobokan CreativePlayground (Flux)

Tirtha Dining I Jl. Uluwatu Banjar Dinas Karang Boma Pecatu

P +62 361 847 1151

For donation and volunteering enquiries,

please visit www.fluxlifeground.org


Mozaic Beachclub victoriously hosted a one-night-

only spectacular performance of Earth, Wind and

Fire featuring the Al McKay All Starts in March. Chef

James Ephraim and his team whipped up delicious

canapés, while Plaga wine flowed endlessly. Hundreds

of enthusiastic fans danced the night away to the

everlasting songs from Earth, Wind and Fire.

Valrhona is undoubtedly the most well-known and

tasty cooking chocolate in the world. Gelato Secrets

certainly knows all about it and is spoiling us with a

special treat: The Easter Valrhona Collection. Dark

Chocolate Gelato with Candied Orange for a balanced

taste of sweet and bitter, Milk Chocolate Gelato Filled

with Brownie Bits, Caramelia Chocolate Gelato with

Caramel Sauce and Crunchy Pearls, and last but not

least: White Chocolate with Raspberry Sauce. Run to

your nearest Gelato Secrets stall now!

A black and white photography collection by Michael

Johnsey is now available for your viewing pleasure

until December 31, 2014 at the romantic Campuhan

restaurant, Bridges. “Perspectives”, tells a story about

the daily life of ordinary people and reveals their

personalities with honesty. Originally from UK, Johnsey

has been living in Indonesia for many years. 20% of

the sales proceeds will be donated to Safe Childhoods

Foundation, which fights crimes against children.

Mozaic Restaurant & Beach Club

Jl Pantai Batu Belig Kerobokan I P +62 361 473 5796

Bridges Bali Restaurant

Jl. Campuhan Ubud I P +62 361 970 095

Gelato Secrets are available in Ubud, Sanur,

Jimbaran and Seminyak.

Earth, Wind and Fire

A Treat for Easter

The Art of Bridges

let’s eat! 15

A Feast in Kuta

Sheraton Kuta has undoubtedly become an Epicurean

destination with its endless dining and drinking

experiences on offer. Kuta’s only Market Brunch, at

Feast is offering a delicious array of food, live cooking

stations and great produce to take home. Bene, the

Italian restaurant offers a special menu every night

from 6pm. The Italian “Pastable” menu provides

diners with 12 Italian tasting dishes while Chef

Rossano Renzelli shares his knowledge on authentic

Italian pasta. If sipping is more of your thing, head

down to The Lounge during the Social Hour to sip on

Wines of the World or try signature cocktail creations.

Sheraton Bali Kuta Resort I Jl. Pantai Kuta

P +62 361 846 5555


local cuisine

Bespoke Indonesian DiningThe first of this famous brand to open on the island, Regent Bali sprawls across the

beachfront in Sanur, draped in the elegance of Indonesia. Enjoy the views and fabulous Indonesian cuisine from the deck at Layang Layang Restaurant.

Rustic wooden elements and a famous Javanese

“kawung” batik motif are featured throughout the

resort, creating a charming atmosphere. From the lobby,

stairs lead down Layang Layang Restaurant, a fine but

casual space serving Pan Asian breakfasts for the guests

of Regent Bali’s suites and villas, and elegant Indonesian

dinner for anyone who likes home-style Indonesian

cooking with an inspired presentation and high quality

ingredients.

The restaurant has a sun deck area overlooking the

serene beach just steps away from the longest beach

walk in Bali; a five-kilometre pathway stretching along

Sanur’s white sandy beach. If you want to get close to

nature but prefer the sound of splashing water, tables are

also located on the terrace surrounded by small ponds,

close to the kids club area. The indoor non-smoking area

is air conditioned with glass doors, wooden “kawung”

panels and dangling kawung-sculpted lamps.

Oxtail Soup

www.letseatmag.com

let’s eat! 17

Expect to see some common Indonesian dishes like Mix Satay or

Oxtail Soup and prepare to be delighted by their presentation.

Served on a wooden tray, the Mix Satay displays Seafood Satay Lilit,

Chicken Satay and Beef Satay slowly grilling on a mini ceramic platter

with burning charcoal to keep the meat warm. On a separate, equally

stylish tray, the Oxtail Soup comes on a wok-shaped dish, with

boiled vegetables and sections of oxtail, alongside a stack of Melinjo

Crackers and Sambal Hijau condiments. While you’re wondering

where the actual soup is, the waiter carries over a teapot and asks

whether you would like him to pour the soup from the teapot

over the oxtail or if you would prefer to do it yourself. Made with

Australian oxtail, the soup tastes as authentic as that of my childhood

memories, with the soft textures of oxtail and perfectly cooked

vegetables that mix well with warm jasmine rice.

Pisang Goreng and Pisang Rai

Es Jeruk Kelapa


When it comes to sweets, the Pisang Goreng and Pisang

Rai is a duo of banana desserts that will set your mouth

watering. The fried, battered banana is wrapped in icing

sugar, and the steam battered banana can be dipped in

brown sugar. Interesting drinks to accompany your meal

include the cold Es Jeruk Kelapa and the hot Wedang

Jahe, the first one is coconut flesh mixed with orange

and coconut juice; the second is a spicy hot ginger mix

drink ‘a la Layang Layang.’

Those who have a penchant for lobster can also seriously

indulge at the Sunday Lobster Brunch. Menur

Layang Layang Restaurant I Regent Bali Resort, Jl. Kusuma Sari 8, Sanur I P +62 361 301 1888 90

Open 7am-10am (breakfast) 6pm-11pm (dinner) I Sanur Map E-4

Mix Satay Wedang Jahe

Layang Layang Restaurant I Regent Bali Resort, Jl. Kusuma Sari 8, Sanur I P +62 361 301 1888 90

Open 7am-10am (breakfast) 6pm-11pm (dinner) I Sanur Map E-4


Olives are technically classified as fruits of the olea europea tree, which typically lives for hundreds of years. We commonly think of olives not as a fruit, but rather as a savoury addition to salads,

meat and poultry dishes, and pizza, and, of course, when it comes to classic tapas, its hard to beat a bowl of zesty olives.

the essential

Olives

Stay young

and pretty! Olives are

rich in antioxidants

which help reduce

the visible signs of

ageing.

In traditional

herbal medicine practices,

preparations from olives

and olive leaves are

used in the treatment of

inflammatory problems,

including allergy-related

inflammation.

Stop osteoporosis!

An olive phyto-

nutrient that has

long been linked to

cancer prevention

is now regarded as

having the potential

to help prevent bone

loss as well.

The colour of an olive is

not necessarily related

to its state of maturity.

Some olives start off

green and remain green

when fully ripe, while

others start black and

remain black.

awesome

Olives are too

bitter to be eaten

right off the tree and

must be cured to

reduce their intrinsic

bitterness.

www.letseatmag.com

musings

musings

22 let’s eat!

on the trail of

TAPAS

While tapas originated in Spain, it proved far too good an idea to be confined to just one country, and as the concept spread across the globe it has made the crossover from simple bar

snacks to trendy restaurant food.

Translating literally as ‘to cover’

many believe that the first tapas

was simply a hunk of bread placed

over a glass to keep insects out. Others

attribute its creation to Spanish King,

Felipe the Third, who noticed that his

subjects were getting rather inebriated by

the habit of drinking wine throughout the

day which was having an adverse effect

on their work, especially in winter months

when more alcohol was consumed to

‘warm up.’ His solution was to order

plates of food such as bread and ham

to absorb the wine and thus increase

productivity. A more romantic version of

the origin of tapas dates back 700 years

ago to Castillian King, Alfonso X who

became very ill and could only eat small

amounts of food washed down with red

wine during the day. When he recovered,

he decreed that no Spanish inn was to

serve wine unless it was accompanied by

a little bite to eat.

let’s eat! 23www.letseatmag.com

While Bali has a number of

authentic Spanish eateries such

as La Sal, El Kabron and La

Finca (p.38) serving up authentic Spanish-style

tapas, you can also find some pretty unique

takes on this classic style of eating at various

restaurants and resorts across the island. From

mingling with the jet set at the Rock Bar and

eating Rock Lobster Spring Rolls, to lounging

on a bean bag on the beach at La Plancha,

washing down classic seafood tapas with an

ice cool Bintang. Even the legendary Warisan

is now serving Mediterranean-style tapas with

signature martinis.

Australian celebrity chef Luke Mangan

opened Salt Tapas in Bali in September

last year, with a menu favouring modern

Australian-style tapas influenced by flavours

from around the globe. Tasty options include

the Taco of Tempura prawn with a tangy

pineapple salsa chilli aioli, while Seared

Scallops are topped with lemon, leek, crisp

pancetta and horseradish cream. Lilin at

Potato Head offers a culinary journey across

the east, with an inspired menu of south

east Asian tapas. Think Catfish marinated

in fresh Balinese herbs, and Golden Prawn

Balls wrapped in ribbons of rice paper, deep

fried and served with plum sauce. The divine

Noah’s Sangria gives a spicy tropical twist

to this classic elixir, blending red wine and

spiced sugar with vanilla and homemade

ginger beer to tantalising effect. Over at Red

Drum in Kerobokan, tapas takes on an African

Caribbean flavour, with Senegalese eggplant

and Mozambiquan Chilli chicken wings,

washed down with dragon fruit martinis and a

soundtrack of funky live music.

Whether you are a purist or a modernist when

it comes to eating tapas, we can all agree

that the world is a better place thanks to this

wonderful Spanish invention. Alison

www.letseatmag.com24 let’s eat!

www.letseatmag.com let’s eat! 25

must try

Pepperoni Pizza

26 let’s eat!

Pronto Pizza lives up to its name by delivering quickly-made and freshly baked street-style pizza for each

and every customer. Located on the ground floor of Kutabex Mall, just near the entrance of the famous Poppies Lane 1, this is fast becoming one of Kuta’s

favourite pizza joints.

I make it right on time to see co-owner and pizza maker

extraordinaire, Giuseppe Amorotti, pull out a large pan of

freshly baked pizza from the oven. After serving it to Russian

customers for brunch, he sits down and chats with us. “I come

from Barletta, Italy where I owned a bakery and restaurant

for many years. Bali is my favourite destination and I’ve been

coming here over the years. When my brother, Michele came

up with the idea of opening an authentic Italian street-style

pizza joint in Kuta, I decided to make it happen, and so here I

am,” explains Giuseppe, before leaving us with a promise of

Pronto’s signature pizza.

Five minutes later, a large pan of Quatro Formaggi is placed

on our table. The quintessential Italian pizza is thin, and

topped with a balanced amount of tomato sauce and four

types of cheese: mozzarella, gorgonzola, cheddar cheese and

parmesan. The crust is crispy and perfectly baked while the

cheese has enough body to make it easy to tear but still has

that delicious gooey texture.

Street Style Pizza

let’s eat! 27

Pepperoni comes next, garnished generously

with thinly sliced tasty salami and mozzarella.

Calzone, a classic folded pizza with simple

tomato sauce and mozzarella is our last

order, and proves once again that pizzas in

Pronto should be eaten quickly and casually.

The tiny pizza joint has 22 seats at the back

and another eight at its front, inside the

mall. They also do deliver in the Kuta area.

Giuseppe is involved every step of the way,

from mixing the dough, to rolling it, to

preparing the freshest toppings and expertly

sliding the sizzling hot pizza from the oven to

the table. In short, Pronto Pizza is fast food in

the very best sense. Eve

Pronto Pizza I Jl. Pantai Kuta, Poppies Lane 1 (Kutabex Mall) I P +62 361 300 7020 30 I Open 10am - 11pm I Kuta Map B-3

Quatro Formaggi


Pronto Pizza I Jl. Pantai Kuta, Poppies Lane 1 (Kutabex Mall) I P +62 361 300 7020 30 I Open 10am - 11pm I Kuta Map B-3

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

30 let’s eat!

the newest

The Baker’s Steak Sandwich


New to Petitenget, Livingstone is a stylish cafe and bakery housed in a two story building with the convenience of ample parking space. Entering through its large doors, we are welcomed with the aroma of freshly baked bread and the scent of brewing coffee.

It’s hard to imagine a better place

to sit down and chat for hours

with close friends than at this airy

and light industrial-style eatery.

Wooden furnishings meet white

brick walls and black iron fixtures,

in harmony with the overall concept

of baking. Light jazz is playing over

the speaker when I sit down in one

of the wooden armchairs and make

a selection of delightful dishes from

the menu. While waiting for my

order to arrive, I take a quick look at

the bakery display near the entrance,

and mentally note down which bread

I will take home with me.

“We have new creations every two

weeks, and the breads, cakes and

pastries that you see here are all

baked daily,” explains Herdi Giri,

the head pastry chef who has long

experience working on cruise ships

and delicatessens. Livingstone

is a collaboration of restaurant

entrepreneurs and experienced

chefs. “Much like our logo - the bird

feasting on a grain of wheat - we

hope Livingstone is becoming a

place to celebrate life through good

food and good company,” states the

manager, Mario.

Strawberry Coffee


Livingstone Cafe & Bakery I Jl. Petitenget 88X Kerobokan I P +62 361 473 5949 160 I Open 7am - 10pm I Seminyak Map A-4

Tomato, Bocconcini & Avocado Salad opens my lunch feast.

Served in a large white bowl, the salad is a mix of tomato,

avocado, rocket, olives, basil and cold bocconcini cheese with

Dijon mustard & vinaigrette dressing. Next, The Baker’s Steak

Sandwich, with generous slices of grilled marinated beef clasped

between two halves of a toasted baguette filled with BBQ sauce,

fresh rocket, homemade aioli, and caramelised onion. Served

on a wooden chopping broad with crunchy fries, it is certainly

enough to satisfy a baker’s big appetite.

Slightly gasping for breath, I curiously gulp down Livingstone’s

special drink, Strawberry Coffee, a blend of coffee and fruit made

from single espresso and a classic milkshake recipe. The result

is something of a wonder, a cooling concoction of sweet and

bitter. I close my feast with Chocolate Fallen Cake, a decadent

chocolate cake with chocolate oozing from its midriff. When

I’m done, there is not a drop of chocolate, raspberry coulis or

Bourbon vanilla ice cream left on the plate. A raucous laugh from

a group of ladies near my table wakes me up from my satiated

daze. Looking at them, it is clear that Livingstone has successfully

becomes the place it wants to be: a place for celebration. Eve

Chocolate Fallen Cake


Exotic live jazz accompanied by the ocean breeze at Nelayan,

The Laguna Luxury Collection fused the greetings from culinary

experts. It was the second night of FHT 2014, when UFS held

a special welcoming dinner for all judges and committee

members of Salon Culinaire 2014, which was opened by Bp.

Thomas Agus Pamudji as UFS Managing Director. The next

day, UFS staged a competition called “Individual Inspiring Hot

Cooking Challenge” which participants from all over Indonesia

and South East Asia joined. Vindex Tengker, UFS brand

ambassador and UFS Chef Executive Aldhi Adhena both took

part as judges.

“Inspiring dish” was the main concept of the competition.

“It’s all about using regular ingredients to create new tastes,

with new techniques and to present the food in new ways

that might inspire others,” said the judges. On this rapturous

day, finally Bernardus Denny Sumarko of Teatro Gastroteque

became the champion of the competition.

It was a celebration of the love of food as Unilever Food Solution (UFS) presented a welcoming dinner for

Salon Culinaire, 2014. This warm dinner was part of the Food Hotel Tourism Expo (FHT) in Nusa Dua, one

of the biggest tourism exhibitions in Bali.

Salon Culinaire:Real Food for the Real Expert

Livingstone Cafe & Bakery I Jl. Petitenget 88X Kerobokan I P +62 361 473 5949 160 I Open 7am - 10pm I Seminyak Map A-4

advertorial


dine & leisure


Akame Restaurant is located just before the entrance to Bali’s toll road at Benoa,

offering great Chinese-style seafood, fishing lakes and camel rides.

This region is well known for fishing, and one third of Akame

is taken up by an outdoor lake surrounded by gazebos and

a main dining area. Guests have the option to catch their

own lunch directly from the lake and have it prepared by the

kitchen, or try their luck for bigger fish in a different area. If

fishing is not your cup of tea, maybe take a camel ride along

a sandy track, which will give you the feeling of being in the

Middle East but with shady tropical trees.

When lunch time rolls around, Chef Umar, with his extensive

culinary background offers delicious meal options made with

fresh vegetables and seafood. He likes to describe the menu

as “Chinese Peranakan food,” as the restaurant was originally

famous for this local-style of seafood cooking, although

these days he has shifted towards more modern, yet creative

seafood preparations with a story behind every dish.

Pisang Keju

Seasonal Seafoood

Cumi Musim Gugur


Squid can be served in many different ways depending

on the season. Cumi Musim Gugur or Autumn Squid is

one example, a delicious dish that has the yellow and

brown colours of autumn, with salted duck egg wrapping

fried squid. Of course there is also Spring Squid, Winter

Squid and spicy Summer Squid with matching colours

and flavours. Chef Umar admits he experimented with

over 50 kilograms of squid to find the perfect formula for

his four seasons of squid house specialty.

Lumpia Udang is everyone’s favourite appetiser, with

its special mayo sauce and tofu-like wrap. The Buncis

Szechuan features baby beans cooked with Szechuan-

style sauce and shredded chicken, while Ikan Steam

Hongkong is Hong Kong-style grouper fish steamed with

the chef’s special secret recipe. Another specialty is the

Kerang Panjang Masak Jahe; delicious long mini clams

with mini ginger chops that create delightful sparks in

your mouth. To sweeten your senses after all the savoury

flavours, try Pisang Keju, banana fritters with grated

cheddar cheese, condensed milk and chocolate sprinkles.

Detox drinks are available to accompany the good food,

such as Green Peace, a fruit and veggie juice, Wakame,

a veggie jelly drink and Power Purple. If you ask Chef

Umar, he might reveal the secret ingredients of each

drink. Menur

Akame Restaurant I Jl. Pelabuhan Benoa 7X, Pesanggaran I P +62 361 855 0819 150 I Open 10am-10pm

Ikan Steam Hongkong

Chef Umar

Akame Restaurant I Jl. Pelabuhan Benoa 7X, Pesanggaran I P +62 361 855 0819 150 I Open 10am-10pm

Katya and Kevin from Budokan

38 let’s eat!

the main affair

CUISINEHeritagekc

let’s eat! 39

Channeling the rustic flavours, culinary traditions and ambience of the spanish Mediterranean,La Finca is more than a restaurant, it is a celebration of life itself, offering food madewith soul, meant to feed the soul.


Churros con ChocolateNegro Fundido

Citrico Exprimido

Calamares Fritos de la Casa

Heavily influenced by the farm-style heritage cuisine of

Ibiza and the Spanish Mediterranean, La Finca brings

authentic flavours and traditions to the table, offering

good, simple food served with a warm welcome and

intimate vibe. Ibiza is best known for its party scene; but

away from the big clubs and tourist hot spots, traditional

family-run restaurants set in atmospheric, refurbished old

fincas (farm houses) create a rich culinary experience. La

Finca founder, Thomas Mack, describes the “Amazing

food sense, strong agricultural tradition and artisan-style

of food” of Ibiza, which became his inspiration for La

Finca, where everything is farm-fresh, made from scratch,

and organic whenever possible.

Housed in a beautiful bamboo structure,

a laid back atmosphere is assured with

distressed wooden tables topped

with vases of daisies and gorgeous

hand-painted ceramic tableware.

Blackboards list daily specials, while

enchanting gardens are filled with

lanterns dangling from frangipani

trees, and cosy sofas piled with plump

cushions that are ripe for nestling, and

leaving the cares of the world behind.

We sip at icy cool Granita de Citricos, (citrus

flavoured granitas) and divinely refreshing Citrico

Exprimido, blending freshly squeezed pomelo, orange,

lemon, limes, muddled citrus zests, Campari and gin.

Artisan wood-fire baked bread with sun-dried tomatoes,

marinated olives and aioli make a great accompaniment.

In true Spanish style every inch of our large round table

is soon filled with terracotta dishes baring all manner of

tasty tapas. There are Patatas Ibicencas, crispy potatoes

with a creamy cheese sauce, roasted with paprika confit

and crushed chilli, tender Calamares Fritos de la Casa,

fried calamari made to a fabulous (but sadly not divulged)

house recipe and Pulpo a la Gallega, a Galician style

octopus with boiled potatoes, paprika, olive oil and sea

salt.) Firm, salty strips of Jamon Iberico de Bellota (Iberico

ham from acorn-fed Iberian black pigs) go perfectly with

Queso de Manchego (Spanish sheep cheese,) and Pan

con Tomate, grilled bread topped with fresh crushed

tomatoes, garlic, olive oil and sea salt. Vibrant salads

include the Ensalada de Rucula con Calabaza brimming

with feta, grilled pumpkin and caramelised almonds.

Conversation and laughter flow as freely as the jugs of

crimson Sangria ‘El Rey’ Roja – lush red wine sangria made

with brandy, orange liquor, oranges, lemons,

limes, strawberries, and apples. Once we

have slowly worked our way through

all the tapas, our main course – an

impressive Carne a la Piedra de La

Finca – arrives, a house specialty

of shredded premium Australian

rib-eye steak cooked on a sizzling

hot stone right at the table,

served with fresh spices, herbs,

and dipping sauces.

Dessert is a fitting finale of petite

wedges of Tarta de Queso de la Abuelita,

a delicate citrus cheesecake made with a

recipe straight from Chef Asier Arroyo’s grandmother.

There are also Churros con Chocolate Negro Fundido

with a molten dark chocolate dipping sauce, and sublime

Trufas de Chocolate Negro con Naranja Amarga y Malibu

(dark chocolate truffles with orange bitters and Malibu

coconut liquor.)

Well satiated and more than a little drunk on fine food and

dangerously tasty sangria, our afternoon at La Finca sadly

draws to a close. Viva Espana, indeed! Alison


La Finca I Jl. Subak Sari 77 Batubelig I P +62 36 274 0088 130 I Open 11am - 11pm I Seminyak Map A-1

42 let’s eat!

soul food

Nachos


The Essence of UbudUbud is renowned for healing, wellbeing and great food, at Taksu Spa and restaurant

we find a healthy dose of all three, accentuated by gorgeous tropical scenery.

Tucked into a quiet lane in the heart of Ubud, Taksu

translates in Balinese as “the indescribable essence of

spirit,” and provides a serene haven in which to relax

and unwind. A charming garden filled with cascading

rock ponds and meandering paths gives way to a leafy

gorge dotted with scenic spa pavilions.

Well established on the Ubud scene, the spa and

restaurant have been operating for the last seven years,

while the quaint Taman Taksu Garden Cafe makes an

inspired new addition. Open-sided wooden pavilions

overlook the medicinal herb garden, where leaves are

plucked fresh for my Pagagan Juice a traditional remedy

known as pennywort in English, believed to be beneficial

in maintaining youth. Our round of drinks also includes

Coconut Water served in customised coconut-shaped

ceramics, and a Bali Summer blending watermelon,

strawberry and apple with a lemon citrus kick.

Pagagan JuiceTruffle Chocolate Cake Gateau


The menu, prepared by Balinese chefs Ketut

and Adi, offers something for every mood and

every appetite, with a good selection of raw

food, gluten free, vegan and vegetarian fare,

as well as chicken, duck and seafood. Produce

comes straight from Taksu’s own organic

gardens, located in the nearby hills, and dishes

include crunchy organic salads, homemade pasta

and panini, Indonesian classics, hearty soups

and grills, and divine desserts.

We start with a couple of raw dishes. The

Strawberry Bisque is a chilled and frothy blend

of fresh strawberries and yoghurt, while the

generous slab of Zucchini Lasagne that follows

is truly excellent, a tasty testament to the

imaginative possibilities of raw food. Thinly

sliced marinated zucchini is layered with fresh

tomato, basil and peppers, with a tangy marinara

sauce, creamy cashew ricotta and a slightly

sweet pesto.

Changing the pace a little we order some good

and spicy Nachos piled high with black beans,

homemade salsa and creamy guacamole,

and a Salmon Panini made with home

baked brown bread topped with swirls of

cured salmon, red onion, lettuce, dill and

dollops of cream cheese. Dessert is a light

and fluffy Cheesecake sweetened with

a thick strawberry coulis, and a spongy

Truffle Chocolate Cake Gateau with a rich

chocolate filling.

As well as daily yoga and dance classes,

Taksu offers interesting workshops

and retreats of the alternative healing

persuasion, as well as Cranio Sacral therapy,

Traditional Chinese medicine, ozone

therapies and spa treatments including

the Divine Pampering Ritual which is

accompanied by a two-course healthy

lunch. Alison

Taksu Spa and Restaurant I Jl Goutama Selatan Ubud I P +62 361 971 490 47 I Open 08.30am - 10.30pm I Ubud Map D-3

let’s eat! 45

Taksu Spa and Restaurant I Jl Goutama Selatan Ubud I P +62 361 971 490 47 I Open 08.30am - 10.30pm I Ubud Map D-3


island life

the of GodsGrapes

Bali, with its tropical climate is not really known as a place to grow grapes and produce wine, and most people don’t realise that there has been a vineyard in the

north of Bali for decades. This is the story of Hatten Wines, built by one man’s vision and his faith in locally grown grapes.

let’s eat! 47

A recipient of the Wine Pioneer Award for

Southeast Asia in 2011, Ida Bagus Rai Budarsa,

the founder of Hatten Wines, comes from

a family with a long history of professional

commercial distillery. Grape growing in Bali is a

distinctive process. The tropical climate provides

a certain challenge for year - long harvesting and

production, and instead of the usual once a year

standard practice, the vineyard is able to have

three harvests per year.

Using three grapes variants: Probolinggo Biru,

Alphonse Lavallée and the Belgian Muscat;

Hatten Wines successfully produces wines that

are suitable for the hot steamy weather, and

also pair well with the wonderfully rich cuisine

of Indonesia.

The green and scenic vineyards in Singaraja,

deserves a special visit. Reaching the 34.5

hectares of vineyard owned and operated by

Hatten Wines is a wonderful driving experience

in itself, starting with the road to Lovina and

onto Pemuteran on the north coast. Succulent

black grapes hang from trellises to form

pergolas, which are used to shade the grapes

as well as the workers who work in the vineyard

and live in the surrounding area. Most of the

workers are from the town of Sanggalangit and

small villages around Singaraja.


The Cellardoor Bali I Komplex Pertokoan Dewa Ruci #3 I Jl. By-pass Ngurah Rai Kuta I P +62 361 767 422 I Kuta Map B-5

Apart from being the main source of income to

many workers, the vineyard also gives a chance for

wives of the local workers to earn extra income

by harvesting the grape leaves, later to be used in

restaurants. The best quality hand-picked grapes

are then sent to the state-of-the-art winery in Sanur,

where they will be taken care of by the experienced

winemaker, James Kalleske. Born in a winemaking

family in Barossa, South Australia, Kalleske is now

the torchbearer of the legacy of Hatten Wines.

The large winery in Sanur is another testament

of the success of Hatten Wines. Bustling with

activities all year long, the winery has complete

facilities to ensure the high quality of the wines.

From its first launch of Rosé in 1994, Hatten Wines

now successfully produces red, white, sparkling

and fortified wines. Available in luxury resorts,

supermarkets as well as small restaurants in Bali and

the rest of Indonesia; Hatten Wines is constantly

innovating and expanding, while winning

several medals in the past few years.

Focusing on the local market where

there is a demand for good quality and

affordable wines, Hatten Wines proves to

be the answer for the growing hospitality

and F&B industry of Indonesia. Eve

let’s eat! 49

The Cellardoor Bali I Komplex Pertokoan Dewa Ruci #3 I Jl. By-pass Ngurah Rai Kuta I P +62 361 767 422 I Kuta Map B-5


“I’m a night owl, so working behind the bar

seemed like a good job for me,” says Budiman

“Tom” Atmaja, a Jakartan who learned about

bartending through endless research. He began

working as bar boy in Kemang, and eventually

ended up in Jakarta’s prestigious bar and

restaurant, Loewy. “I met two mentors there, Kiki

Moka and Harley Gunarwan, who successfully

poisoned me with their passion for mixing and

bartending,” explains the cheerful bartender

while mixing a killer beer frappe. He joined

Sofitel in the pre-opening phase and is looking

forward to making many more merry drinks for

resort guests.

“School is overrated. I learn the art and craft of

bartending while working at the bar, talking to

the customers, trying to open their minds, and

concocting new drinks for them,” states Ari. He

took leave from his hospitality college and does

not intend to come back anytime soon. This

regional Diageo award-winner bartender got

interested in the job when he tried his juggling

ability in flair bartending competition. “What

I love most about bartending is its endless

possibilities. There will always be things to learn

and new trends to catch up on,” he explains,

while mixing a mean Papaya Martini.

Budiman Atmaja a.k.a TomI Gusti Salit Made Ari Naryana a.k.a Arey Barker Bali

Bar SupervisorBar Supervisor

Sofitel Bali Nusa Dua Beach Resort

BTDC Nusa Dua P +62 361 849 2888

Woo Bar at W Retreat & Spa Bali

Jl. Petitenget SeminyakP +62 361 473 8106

the specialists


Q: What do you like to drink when you go out?TOM: Indonesian or Mexican drinks. Both are spicy!

AREY: Unique drinks, like our tequila shot with orange

wedges and chocolate powder.

Q: Care to share your personal best hangover remedy?TOM: Hot and spicy soup!

AREY: Preparation is the key. Eat first, and be wise

enough to know what you drink.

Q: Where do you find inspiration for creating cocktails?TOM: I find ideas when I go out to eat, or while playing

with ingredients in our hotel kitchen. Desserts are also

quite inspiring; I like to feel the taste and texture of

ingredients.

AREY: Everywhere…. from films, to nature, the kitchen

and even pastries! I once created a cocktail shaped like

an egg because I was inspired by Jurassic Park!

Q: Describe your average working day?TOM: I usually start my day by browsing the internet for

updates and news. I then go to the bar, prepare supplies

and check on fresh produce. Talking to the guests is also

really important and I tend to tease them and challenge

them to try new drinks.

AREY: My shift begins around sunset. I usually start by

checking the bar, coordinating with my colleagues and

then its off to woo the guests, that’s our bar name, by

the way! It usually ends after midnight or if there’s a

function, at the crack of dawn!

Q: Tell us about your best creation.TOM: Frangipani Club (gin, passion syrup, frangipani

flower, raspberry, lemon juice and egg white.) It’s a

twist on the classic Clover Club and definitely inspired

by Bali.

AREY: Papaya Martini (papaya puree, China spice

syrup, lemon juice, vodka infused vanilla and kaffir

lime foam.) I won W’s internal bartending competition

with this one!

Q: What do you think is the most important part of bartending?TOM: Communication, taste and presentation.

Bartending is about the whole experience and not just

about the drink!

AREY: Three things: skill, knowledge and attitude.

Text by Eve

the heat was unforgiving when we talked with these young, talented bartenders from two fabulous bars in Bali. Both boast a long list of awards, and share an unquenchable thirst to keep learning, and to stay faithful to their crafts. rest assured, we will be hearing more from tom of sofitel and arey of

W in years to come.

specialists Battle

52 let’s eat! www.letseatmag.com52 let’s eat!

the insider

let’s eat! 53

Q: Mamma, let’s start at the very beginning. How did you discover your love of cooking?

A: I come from Marche, a beautiful hilly region in Italy

which has both beaches and hills. The Italian food that I

grew up with was always freshly picked produce, light and

rich red meats and seafood. I learned to cook by helping my

mother at home. She was a fantastic cook and her essential

secret weapon was just three ingredients: tomato, extra

virgin olive oil and parmesan. I’ve made pasta since I was

six years old and one day I decided to impress my Papa by

cooking for him, and he sealed my fate when he secretly

told me, “You made this better than your mamma.”

Q: This pizza is so good! Did you go to cooking school? How did you improve your skills?

A: I never learned how to cook academically. I worked

in a family restaurant which belonged to my mother-

in-law for several years, then ended up owning a deli

store where I sold high quality artisan products and

freshly picked ingredients. After I sold it, I divided my

time between Italy and Canada – where my son Antonio

lived. I started visiting Bali in 2000 when Antonio moved

here. One day he came up with an idea of opening a

restaurant, and Rustica Cucina Italiana opened its doors

in 2007.

“Call me Mamma” are the words that greet me as I arrive at Rustica and meet charming Italian-born Luigina Salvati. Her passion for Italian cuisine is obvious, and deeply etched

into every nook and cranny of the restaurant. Tucking herself into one of the rustic chairs, Mama tells us the fascinating story of how she came to open a “cucina Italiana” in Bali.

Q: How do you find Bali as a setting to run an authentic Italian restaurant?

A: Bali is a food paradise! Everything is available. You

can buy all kind of cheese, olive oil, ham and all sorts of

thing to make good Italian dishes. I go to the market every

day, choosing produce and then head straight back to the

kitchen for the preparation. When we first opened, I slept

in a room next to the kitchen for five years. What can I say?

The kitchen is my home!

Q: And how did you find Bali as a place to live?

A: Bali feels a little bit like my home town. Good

weather, warm people. It’s green all year long and

it’s always a pleasure to go around and talk with the

people. We are one big family here in the restaurant,

and hopefully it will be that way too in our new outlet,

opening soon in Canggu!

Q: What is the key to running a successful restaurant?

A: Find the best products, always cook from your heart

and be passionate about what you’re doing.

Text by Eve

Rustica Cucina ItalianaJl. Batubelig No. 1 KerobokanP +62 361 4737812

Luigina SalvatiOwner & Chef, Rustica Cucina Italiana


let’s cook

The mild savoury taste of grilled prawn with traditional Balinese seasoning and sambal matah sauce, complimented by a fresh tomato-basil salad, creates a flavourful combination in this popular dish at Eternal Restaurant, Ametis Villa Batu Bolong. “I love to taste new food, and to combine new ingredients,” admits Chef Mustika, who has created many delicious recipes.A simple, easy to cook Indonesian tapas seems to be a perfect option to us.

Ingredients:

Prawn:

200 gr peeled prawns

6 stalks lemongrass as skewers

A pinch of salt and pepper

Sauce:

50 gr chopped shallot

10 gr chopped red chili

3 stalks chopped lemongrass

1 tsp grilled shrimp paste

3 tbsp salad oil

1 kaffir lime

A pinch of salt and pepper

Side Dish:

1 fresh tomato

Basil leaves

Olive Oil

50 gr chopped shallot

Method:

Grill the prawns:

Put the clean prawns in a bowl and

marinate with salt and pepper.

Grill until it slightly browned.

Skewer the cooked prawn with

lemongrass stalks, set aside.

Sauce:

In a bowl mix all ingredients until

well combined, add salt and pepper.

Pour the sauce over the grilled

prawns.

Salad:

Chop the tomatoes into small

squares.

Chop basil leaves into small pieces.

Mix all ingredients gently and add

salt and pepper.

Place grilled prawns on top.

udang sereh“ the Lemongrass Prawn”

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let’s sip

Three in OneWith bars situated in the sumptuous lobby, the leafy poolside garden, and the

rooftop overlooking the Indian Ocean, those in search of a drink will find themselves spoilt for choice at Pullman Legian Nirwana Bali.

i can certainly think of worse ways to spend a sunny

afternoon in Bali than bar-hopping at a stylish resort

on the Legian seafront, sampling newly-introduced

cocktails. Encircling lush tropical gardens, the seven

buildings of Pullman Legian Nirwana are designed to mimic

the gentle curve of a frangipani, lending a certain softness to

this spacious contemporary resort.

We start our afternoon sojourn in the breezy G Bar (Garden

Bar,) nestled between a picturesque swimming pool and

leafy gardens. Dappled afternoon sunlight filters through

the palms, and guests lounge on deck chairs, and in the

pool sipping cocktails in a vision of holiday bliss. We perch

ourselves under a burgundy sunbrella and are served Frozen

Strawberry Margaritas – lush crimson towers of Tequila,

strawberry liqueur, Triple Sec and fresh strawberries – an

ideal complement to the balmy setting. The Mango Burst

makes a lovely non-alcoholic alternative with its thick blend

of strawberries, mango and orange juice. Casual poolside

cuisine includes pizza, pasta and sandwiches, while homesick

Aussies and meat lovers will enjoy the weekly Friday night

Aussie BBQ, not to mention the Draught Beer Happy Hour

1-5pm daily (buy two get one free,) as well as daily promos

like Tuesday’s ‘Margarita Madness.’

G BAr

Mango Burst

3

let’s eat! 57

A s sunset approaches the rooftop beckons,

and we take the lift to the IP Bar, (Infinity

Pool Bar.) The views are gorgeous, and the

setting with its sleek timber deck, white sun

loungers and blue cushions, creates a chic Mediterranean

vibe. Far below, perfect waves roll one after another

across the glistening sea and a steady crowd gathers as

the setting sun bathes the sky in streaks of crimson.

The Lychee Passion Fruit Mojito, served in an icy

tall glass makes a tasty sun downer, brimming with

light rum, fresh lychee and

passion fruit, mint leaves

and a splash of soda.

iP BAr

Lychee Passion Fruit Mojito


Pullman Bali Legian Nirwana I Jl. Melasti No.1 Legian I P +62 361 762 500 Open G-Bar 11am- 10pm / L Bar 7am-12am / IP Bar 10am -7pm I Kuta Map A-3

W ith nature’s dazzling

sunset display over

we make our way

down to the L BAR,

adjoining the lobby. Curved, burgundy-

hued sofas, and funky art installations

and light fittings create a cosy sensual

space. Signature cocktails include the

Dry Martini, a perfect blend of gin

and Dry Vermouth (shaken not stirred,)

while fruity martinis include Pineapple

and Strawberry. As a mocktail, I am

besotted by the Beauty Rosella,

a deliciously refreshing blend of

strawberries, limes, rosella flowers, fresh

mint leaves, lemonade and soda water,

while the rich and creamy Cookies is

a decadent mix of vanilla ice cream,

milk, chocolate cookies and whipped

cream. Equally suited to a quiet after

dinner drink, romantic rendezvous or

a casual daytime meeting point, the L

BAR also offers single origin coffees,

a ‘Tea Deli by Pullman’ and ‘Tapastry

– the art of Tapas by Pullman,’ with

selections including King Prawns with

Fragrant Herbs on Pipette with Sweet

Chilli Dip and Tandoor Chicken Kebab.

Take advantage of the ‘Buy two, get

one free’ special that runs from 10pm

to 1am daily. Alison

L BAr

Dry Martini Cookies

Let’s eat! Magazine now available at Books & Beyond.

Your best guide to have the unforgettable culinary

journey in Bali.

Medan • Palembang • Jakarta • Bandung • BaliBalikpapan • Makassar • Manado

Pullman Bali Legian Nirwana I Jl. Melasti No.1 Legian I P +62 361 762 500 Open G-Bar 11am- 10pm / L Bar 7am-12am / IP Bar 10am -7pm I Kuta Map A-3

60 let’s eat!

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let’s eat! 61

-Thomas Mack, La Finca

“spanish cooking tends to be very traditional, where

age-old recipes and cooking methods are handed down generation to generation to maximise the full flavors of

the dish and its ingredients.”


bbb

FijianFeastFeast

hungerlust

Few places can match the romantic allure of the Fiji Islands – a land of sun baked beaches, coconut palms and coral atolls. Once known as the Cannibal

Isles, ancient Fijians chiefs had a penchant for feasting on human flesh; thankfully those days are over and modern travellers are treated to copious

amounts of fresh fish and seafood, root crops like cassava and yams, and plenty of kava – the mildly narcotic national drink of Fiji.

Fijianb

let’s eat! 63


Sailing across the South Pacific we arrived in the

Yasawa Islands, a chain of rocky volcanic islands

surrounded by vibrant coral reefs and a fluorite

sea. Unspoilt and remote, this is truly the place of

castaway fantasies (and many a castaway movie,)

home to traditional villages and a smattering of

backpacker joints and boutique resorts. Tropical fruit

abounds, with trees heavily laden with paw paws

(papayas), bananas and of course coconuts, a Fijian

staple that forms the basis of many a dish – from rich

soups, to spicy curries and creamy desserts.

Early mornings see spear fishermen glide on to

the white sandy beaches with boats filled with a

fresh catch of walu (Spanish mackerel), white and

red snapper, giant lobster and mud crab. Seafood

is simply grilled or fried with a little lemon or

butter, or perhaps turned into a spicy coconut

curry. Walu is the fish of choice when it come to

Kokoda (pronounced core condaa) one of Fiji’s most

famous dishes. The freshly caught fish is diced then

marinated in squeezed lime juice for a few hours – the

acidity of the juice ‘cooks’ the fish. Freshly scraped

and squeezed coconut milk is added, together with

finely diced tomatoes, spring onions, chillies, salt

and pepper, to create a zesty dish similar to Mexican

ceviche.

http://m

ilestomem

ories.com


Fiji is probably best known for

its Lovo, a traditional feast with

food cooked in an underground

oven, much like the Hawaiian

Luau. Preparation for a Lovo

begins in the morning with a fire

laid in a pit in the sand. Rocks are

added to absorb the heat. Lamb,

pork, chicken and whole fish are

wrapped in woven banana leaves,

alongside bundles of sweet potato,

cassava and stuffed pumpkin,

then placed on top of the hot

coals, covered and left to cook for

several hours creating a rich smoky

bbq flavour. Once unearthed,

the food is served up buffet-style

with fresh salads, kokoda, stir fry

and palusami - my favourite of all

Fijian dishes, made with dalo (Fijian

spinach) cooked with onion, chillis,

lemon and thick coconut cream.

A Fijian feast is never complete

without a round of kava, a mild

narcotic beverage made from the

dried roots of ‘yaqona’, a pepper

plant which is ground and mixed

with water then served from a

wooden bowl known as a ‘talanoa.’

While widely used for ritual

purposes, drinking kava is also a

way of socialising, with everyone

sitting cross legged in a circle

around the talanoa, drinking from

the same coconut bowl, playing

guitars and singing. As with the

effect of drinking to much alcohol,

over indulging in too much kava

can leave you pleasantly legless!

Alison

http://twenty-somethingtravel.com http://www.photoeverywhere.co.uk


Table for two, please Tolong, mēja untuk dua orang

I have an allergy to... Saya alērgi...

Do you have a smoking area? Ada tempat untuk merokok?

Do you serve lunch? Apakah anda buka untuk makan siang?

Is there a car parking spot? Ada tempat parkir mobil?

Can I make a reservation? Bisa pesan tempat?

I’d like... Saya mau...

to try mencoba

to bite menggigit

to drink meminum

to eat memakan

to take away membawa pulang

to wrap membungkus

bestseller terlaris

one crate satu keras

two dozen dua lusin

half kilogram setengah kilogram

three slice tiga iris

eating Out = MaKaN dI Luar

how to say

This is... Ini...

hot panas

sweet manis

tangy kecut

cold dingin

delicious ēnak

foodwords

talkingfood

shrimp udang

eel belut

pork babi

crab kepiting

quail burung puyuh

tenderloin has dalam

pickle acar

cloves cengkēh

vinegar cuka

red kidney bean kacang merah

pronunciation

a as in ‘part’

ē/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.talkingsnacks

snacks makanan kecil

portion porsi

tea spoon sendok teh

cup cangkir

fritter gorēngan

appetiser makanan pembuka

68 let’s eat! www.letseatmag.com68 let’s eat! www.letseatmag.com

BALI


KUTA

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SANU

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let’s eat! 71

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MONSIEUr SPOON OBErOIJl. Kayu Cendana no. 2 Oberoi (next to Seminyak Square)P +62 878 6280 8859www.monsieurspoon.com

MONSIEUr SPOON UMALASJl. Umalas 2, no 43 KerobokanP +62 878 6280 8859www.monsieurspoon.com

MOTEL MEXICOLAJl. Kayu Jati 9, PetitengetP +62 361 736 688

MYKONOS Jalan Kayu Aya 52,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

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 CAféJalan Batu BolongP +62 821 4680 7233

BUTTEr CAKE & COffEE ShOPJl. Pantai Berawa 44P +62 81 936 216 983CAfé CANGGUJalan Pantai BerawaP +62 361 219 2255 CAfé MOKAJalan Raya AnyarP +62 361 844 8933

CANTEEN CAféJl. 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 CAféJl 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 SPOON CANGGUJl. Pantai Batu BolongP +62 878 6280 8859www.monsieurspoon.com

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

PULLMAN BALI LEGIAN NIrWANAJl. Melasti No. 1 Legianwww.pulmanhotels.com

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

ThE AKMANI LEGIANLegian Raya 91 KutaP +62 361 300 9191akmanilegian.com

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

CAfé dEGANJalan Petitenget 9P +62 361 744 8622

CAfé MArzANOJalan Arjuna/Double SixP +62 361 874 4438

CAfé MOKAJalan Raya SeminyakP +62 361 731 424

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

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

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 d’ANGELOJl. 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 KELLY’S IrISh PUB@ BALI dYNASTY rESOrTJl. Dewi Sartika, TubanP +62 361 752 403

Kuta

Seminyak

Restaurants.

let’s eat! 73

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

rONdjI’S @ 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 CAfé, 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

fINN’S BEACh CLUB @ SEMArA LUXUrY VILLA rESOrT UngasanP +62 361 848 2111

jIM’BAr’N 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 MérIdIEN 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

CAfé 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, WANA 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 let’s 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 KELLY’S @ BALI dYNASTY rESOrTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403

hU’U 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

rAjA’S @ 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

zj’S BAr & LOUNGE @ ThE MULIAJl. Raya Nusa Dua SelatanP +62 361 302 7777www.themulia.com

Nusa Dua

Miscellaneous Club & Bars

Now Open!a trendy hotspot in Padma Utara, Legian

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Grab 5 ice-cold beers in a fancy bucket only IDR 88,000 net

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Vol-57 Let's eat! May Issue

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