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AUGUST 2013 EDITION 49 ISSN 20
IDR 35.000 | AUD 3.70 | EUR 2.70
Special Aiversary Editio
Mt Try
Dla
Jakarta onThe Move
A CulinaryJourney
Exotic Indones
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Chefs Collaboration 2013
Reservation and Further Information:
P. 62-361 705 777 I F. 62-361 705 101E. [email protected]
www.kayumanis.cwww.thegangsa.com
Join us for an inspiring culinary journey with Kayumanis Chefs
Saturday, September 28, 2013at Kayumanis Nusa Dua Private Villa & Spa
BTDC Area, Nusa Dua
Seven wonders magically secret recipe of Kayumanis ChefsIDR 750.000,- (++) per person
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August
The Latest12-15
Local Cuisine16 Healthy Tasty Food
ABC Jimbaran
The Essential20 Tumpeng
The Newest26 Legian Hot Spot
Asia Cafe
Spotlight30 The Spice Master
Oak Restaurant
Dine & Leisure34 A Rainforest Treasure
WakaLandCruise
The Main Aair38 A Culinary Journey
Dulang @ St. Regis Ba
Must Try44 Jakarta On The Move
The Specialist48 Four winners from the
Recent Aston Culinary
Festive Competition
Musings
22
24
22 Exotic IndonesiaJourney to the Heartland
Or CoverPhoto by: Heri Obrink
38Cotets
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The Insider50 Mulyati Gozali
Founder of Sababay Winery
Lets Coo52 Pepes Kakap Kemangi
With Chef I Nyoman
Derana
Soul Food54 Back to Nature
Bali Herbal Walk
Lets Sip58 Velvet Smooth
VH Velvet
Photo Spread62 A Hint of Indonesia
Spa Food64 Keraton Leha Leha
Nourishing the Body, Mind
and Spirit
Regulars66 Food Talk
67 Map & Directory
76 Pick Up Point
58
48
64
3452
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E-mail Us Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or
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 c
Hello and welcome to our 4th anniversary
edition of Lets eat! magazine, your culinary
guidelines.
In honour of Indonesian Independence daywhich falls on 17 August, and in celebration
of our birthday, we are proud to bring you a
special Indonesian themed edition of Lets
eat! that focuses on the extotic avours of
this sprawling nation. With more than 17,000
islands spread across the archipelago inhabited
by different cultures and tribes, there are huge
regional variations in cuisine.
Our trip to Dulang (p 38) at St Regis reveals
an elegant rijstaffel that showcases dishes from
Java, Sumatra, Bali, Sulawesi and beyond. We
also meet celebrity chef Kelana who hosts a
breakfast cooking show on local Radio in Bali,
and heads up the kitchen at Oak Restaurant (p
30). Street food chef Will Meyrick writes our
Musings section (p 22) this month and presents
his take on the culinary pulse of Indonesia . We
also include a detailed look at the changing
face of dining in the countrys teeming capital
city in our story Jakarta Moving Forward (p 44).
You will also enjoy our interview with Mulyati
Gozali, founder of Sababay wine who shares
her thoughts on the burgeoning wine industr
in Bali. In Lets eat Culture this month we take
a detailed look at the rituals that surround
Saraswati Day which honours the Goddes oknowledge .
Lets eat! has now gone Indonesia-wid
and you can now pick up a copy at Coffe
Bean outlets throughout the country, and
at selected venues in Jakarta (check pick
up points at the back of the magazine.) Yo
can also subscribe to the magazine and hav
it delivered direct to your door so you neve
miss out on a copy. Once again we would als
like to thank everybody for participating in ou
Lets eat! Facebook competition.
Please stay tuned and look out for our nex
tantalisingly sweet edition that celebrate
world chocolate day.
Bon Apetit
Hendra Oktaviano
Editor-in-Chief
EDITORS NOTE
Enjoy! and of course, as always,
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A Member of
www.kg.co.id
Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for tand 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 trademato Lets Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial ofce. Lets Eat! is not responsible for the return of unsolicited mate 2013 Lets Eat! ISSN 2085-5907
Senior AdvisorA.A. Ngr. Mahendra
Editor-in-Chief Managing Director
Hendra Oktaviano Patricia
TA Bid Business Development
Alison Elisabeth BoneWriters
Menur Astuti
Eve Tedja
Kartika Dewi Suardana
Senior Art Director Dali Dwiputra Siregar
Graphic Designer Tri Angendari
Marcomm Director Ayu Sawitri Hapsari
Director of Photography Heri Obrink
Sales Director Agus Setiawan ([email protected])
Account Executive
Margy Margaretha Leander ([email protected])
Nunung Parminingsih ([email protected])
Sheron Ruth Claudia ([email protected])
Multimedia Tommy S Heriadi
Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika
Cultural Advisor Kadek Wahyudita Penggak
Photographer Contributor I. B. Ngurah Primartha
OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia
P+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com I www.visiworld.asia
Alison is a travel writer and selfconfessed food-lover. She hasspent many years traveling theglobe, immersing herself inforeign cultures and samplinglocal cuisine, applying her mottoEverything should be tried atleast once. Her heart has nowbeen captured by Bali where she
is happily indulging her favouritethings; writing, traveling anddiscovering new restaurants
Menur describes herself as apart-time food lover and a full-time food friend. She enjoyedher exposure to many differentrestaurants during her yearteaching Indonesian Languageand Culture in Washington DC.Now back in Indonesia she hasdiscovered that her pleasure in
trying new food has deepenedand she hopes to one day openher own restaurant.
Eve is the newest memberto join the Lets Eat teamand says her familys mottohas always been live toeat, rather than eat tolive. Aside from eatingshe also loves to write,travel, design and cook(although, admittedly that
also involves eating.)
Dewi admits to fallinglove with writing andphotography. Herwandering feet have her travelling allaround the archipelagbefore nally settlingBali where she set to capturing the
authenticity of the islawords and images.
your culinary guide
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Going GeeAstidama Distillery, Indonesias rst whisky
distillery, is proud to present Drum Green Label
Premium Whisky. The whisky is made using
the best malts from England and a four-year
aging method, and is made with Bali in mind,blending high quality whiskey with a tropical
lifestyle. The rst Asian representative to win
the prestigious Gold Medal at the Spirits
International Prestige Awards 2012, Drum Green
Label Premium Whiskey will enhance your
drinking experience.
A Sot Shell Cb FesBalis most beloved Chinese restaurant continues to spoil tastebuds with a new offer available until October 2013. S
shell crab cooked in three different styles; fried with gold
sand sauce, sauteed with Thai sauce or fried with sweet an
sour sauce. The elegantly designed restaurant also serves
ne Cantonese and Szechuan cuisine as well as the popula
All You Can Eat Dim sum, every Sunday
Golden Lotus Chinese Restaurant at Bali Dynasty Resor
Jl. Kartika Plaza TubanIP +62 361 752403
PT Dewata Kencana Distribusi
Jl. Gatot Subroto Timur No. 7IP +62 811 380 9299
thelatest
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Sefoo Rama
Into theSea
Rama Restaurants Balis latest venture,
BuBu Seafood Restaurant is now ready
to serve you in Nusa Dua. Choose how
you would like your freshly caught sh
cooked and spiced. Aside from the
superb seafood dishes, the restaurant also
serves popular Indonesian dishes such as
Balinese Crispy Duck or West Javanese
Steamed Fish in Banana Leaves amongst
many more delights. A chapel by the
pond and a private meeting room are also
available to cater your needs.
BuBu Seafood Restaurant, Nusa Dua.www.rama-restaurants-bali.com
On the 7th of May of this year, a mother
turtle decided to lay her eggs on the white
sandy beach of Nusa Dua Beach Hotel &
Spa. Unknown to her, those lucky eggs were
to receive total care and constant monitoring
by the environmental team of the hotel until
they naturally hatched. Together with over
300 guests, and the Bali Sea Turtle Society,
70 baby turtles were released into the Indian
Ocean and hopefully, will return to their
hatching coast with their eggs in the future.
Nusa Dua Beach Hotel & Spa
Kawasan Pariwisata Nusa Dua,
P +62 361 771210
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thelatest
a Archipelago o All that Jazz
Hotel Neo Legian hosted a barista master class
for professionals working in 14 properties under
Archipelago International. The class was conducted by
Illys barista, M. Tito Lahat, who passionately taught
the class all the important basic skills required forcreating that perfect cup of coffee. Be it timing the
perfect espresso or steaming a silky foam, you can
be assured that the next time you are staying in one
of Archipelagos properties, you will be presented by
perfectly made Illy coffee.
www.archipelagointernational.com
Developed with the help of Michelin-starred Chef,
David Eisenberg, Jazz Cafe Bali is proud to unveil
their new menu. A mixture of classic European
cuisine and original Asian fusion recipes, it has
something for everyone. Have we mentioned thatyou will dine in the ne company of some of Balis
best jazz musicians and the occasional internationa
jazz star who just happens to pop in?
A much coveted espresso machine, believ
to be one of the best in the world, is now
in Ubud at Petani Restaurant. La Marzocco
FB 70, is a limited edition machine, made
celebrate the 70th anniversary of this Italia
coffee legend. The in-house barista is train
Indonesias representative to Asia Pacic B
Competition, Aji Darius. Petani Restaurant
ready to welcome all coffee acionados to
the 100 % Indonesian Arabica coffee, espcrafted and made with one of the best cof
machines in the world.
Petani RestaurantI Jl. Hanoman UbudP +62 361 972200
TheMagicalLa Marzocco
Jazz Cafe BaliIJl. Sukma, UbudP +62 361 976 594
Coffee
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The creative team behind El Kabron invited friendsand media to the launch of INTIMO, designed to
take in villa dining to a whole new level. The exclusive
experience incorporates the authentic avours of Spain,
enhanced by an overnight stay at The Longhouse
Villa on Jimbaran Hill, with panoramic views over the
twinkling lights of Bali. Available for groups up to 12,
INTIMO, by chef Marc Torices provides a luxurious and
peaceful get away for friends and family, and is ideal for
intimate celebrations. Sunset cocktails in the garden are
followed by seasonal degustation menu and a stay in
one of six gorgeous suites, each decoratively themed
on an island in Indonesia. A tropical poolside breakfast
concludes the experience. Be warned, you will never
want to leave.
El Kabron Spanish Restaurant and Cliff Club
+62 361 7803 416
www.longhousebali.com I www.elkabron.com
inTiMO by EL Kabro atThe Loghose
Jalan Petitenget, Seminyak (next door to Potato
P: 0361-847 8223 / 0361 - 847 6661 | E: [email protected] thedeckbali @thedeck
PRICE ARE RUPIAH INCLUDE TAX & SERVICE
1Plaga Wine Glass+
1Deli Counter Salad+
1Main Course Choice
DAILY FROM 11AM TO 4PM
Great Value For Money
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localcuisine
HealthyTaty Foo
Spring Rolls
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If you live around the area of Taman Griya Jimbaran,
ABC is easy to access as it is located within the complex
of Klub Jimbaran, a newly opened one-stop sports
facility dedicated to Jimbaran residents. The food and
beverage division of Klub Jimbaran is under ABC
management, which means they cater to the
lounge area with coffee and pastries from ABC
(Amazing Bali Coffee and Cakes), the sky rooftop
private venue, the meeting rooms, and the futsal
area which can be turned into a function hall.
The ABC restaurant is conveniently located on
the rst oor facing the outdoor swimming pools
popular with families during the afternoons and
weekends. Communal wooden bench seatingcreates an al fresco ambience with plenty of natura
light and a fresh breeze. ABC at Klub Jimbaran
offers local and western avours, to put it simply
its international standards with local prices.
Having some experience running
Amazing Bali Ca in Double Six beach,
it doesnt seem dicult or Herry and
Karyadi to manage a second venue at
the newly opened Klub Jimbaran.
Sayur Asam
Pink Lady
Gurame Dabu-Dabu
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ABC (Amazing Bali Caf) @ Klub JimbaranI Kori Nuansa no. 257, Taman Griya IP +62 361 806 7776 80Open 9am - 9pm I Nusa Dua Map B-2
Expect to see some Indonesian avours like Gurame
Dabu-Dabu, a favourite of small llets of fried gurame
sh served with freshly home-made Manadonese
dabu dabu spicy sauce. Bebek Cabe Hijau is fried
duck served with rice and a bowl of duck broth rich in
lemongrass scent and taste, the highlight of this dish isthe cabe hijau sauce made of mild and savoury green
chili sauce. The Sayur Asam is a treat for vegetarians
with fresh tamarind soup Jakarta-style served with rice,
fried tempe, tofu and sambal on the side. Snacks and
appetisers including Spring Rolls, thin crust Pizza Polo
Fungi,French Fries, Burgersand other nger foods can
be ordered from the snack corner while relaxing with
your family in one of the cabanas along the poolside.
As it is a sports club alcohol is not served at the caf,
instead, they have many mocktails, fresh juices and
coffees, like the fruity Pink Ladyand Shoot Coffee
Damazing.
When asked what the secret is to the successful
collaboration between Herry and Karyadi over the lastfour years, Karyadi replies Its the trust, to which
Herry loudly and clearly agrees. ABC also does outside
catering for parties and events and maintains good
relationships with Balis wedding organisers as an event
partner. If you are looking for good Indonesian food with
a great price and some healthy activities, head straight
to ABC at Klub Jimbaran. Menur
Bebek Cabe HijauShot Coffee DamazingBebek Cabe Hijau Pizza Polo Fungi
localcuisine
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www.letseatmag
Nasi Tumpeng or Tumpeng Rice is often seen in selametan, a Javanese tradition of gratitude for special events
like birthdays, graduation, or other important moments. It symbolises social harmony, open mindedness, and
togetherness in a communal eating style.After praying together, somebody will cut the top off the rice and give it to the most important person in the
event, and then others will be welcomed to enjoy the rest of the Nasi Tumpeng with their own plates. One Nasi
Tumpeng can feed a minimum of 10 persons.
NASI TUMPENG
Yellow Rice: mostly usingturmeric-coloured coconutrice, mountain-shaped andsometimes covered with smallbanana leaves on top.
Fresh vegetablegarnish ofcucumber,tomatoes, broccoli
or lettuce.
Fried chicken (Ayam
Goreng) or grilled withJavanese traditionalspices (Ayam BakarBumbu Rujak.)
Tempe or Tofthat is fried obacem(sweet styleslow cooking Central Java.)
Urap: cookedvegetableswith spicygratedcoconutdressing.
Egg, boiledor shreddedomelet.
Mashed potatofritters.
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musings
musings
Exotic IndonesiaJourney to the HeartlandThis is the essece o what willkeep Idoesias iqe ad riccliary heritage alive. It is thisspirit o sharig - kowledge,
gits, stories ad time thatmoves me. - Will Meyrick
Rendang
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Aaahhh, yes. Padang. King
of Food! My taxi driver nods
enthusiastically. With some of
Indonesias most famous dishes
having their origins in West Sumatra,
the city of Padang is a genuine
foodie heaven. Masakan Padang
cuisine is at the heart of Indonesian
street food. Everywhere you go
across the archipelago youll nd
small warungs that carefully stack
their glass windows with bowls of
their signature dishes.
I head straight to Lapau Nasi Fuja,
one of a string of warungs on the
beachfront. Here its all about Ikan
Bakar, grilled sh that sizzles on
open ames over red hot coconut
husks, the fat from the spicedcoconut milk marinade helps to
caramelise the skin. Sweet and aky
on the inside, crispy and chargrilled
on the outside.
This is hardly Jimbaran Bay on my
island home of Bali. My toes arent
in the sand, and its not exactly
picturesque. Theres no music
playing or candlelight, in fact were
next to the road, with the thrumof busy Saturday night trafc right
outside. But with the warm air
mixing with that heady mix of beach
barbeque smells smoke from the
grilling seafood and saltiness from
the waves below the atmosphere
is fun and lively. Its authentic
Indonesia. Not a version of it spun
for tourists, but the real thing.
At the crack of dawn the next morning
Im on my way to Bukittinggi, driving
through West Sumatras scenic valleys
and mountains. The main food and
produce market is the perfect place for
a late breakfast. Alongside the crates
of live whiskered catsh and glistening
black eels, little warung-style cafes
offer up coffee and conversation for
sellers and buyers alike.
In between bites ofKue Pancong (a
little like coconut crumpets) right offthe griddle, and hot, chewy sugar-
dusted donuts, I sit down to a bowl
ofAmpiang Dadiah, with fresh
buffalo milk yoghurt poured over
soaked rice and generously topped
with caramel-hued palm sugar syrup
Right near the market is Ibu Cicis
Warung - a little warung with a big
reputation. Our table quickly lls up
with dishes. The Gulai Ikan Mas(done
with a small river carp, similar to a
goldsh) is both sweet and earthy, and
I cant get enough of the Itak Hijau,duck slow braised in blended
green chilies and coconut
milk.
I look around. Small and
humble, every table is
lled with local workers,
bus drivers, commuters,
travellers, families. Were
all eating together, elbow
to elbow. The warung is
humming with conversation
I overhear snatched pieces
of bus station gossip, punctuated
with laughter.
Here in Bukittinggi, as with
everywhere I visit on my journey
across the archipelago, I nd warmth
and openness. There is a genuine
willingness to share, to have me be a
part of their life. Not just to witness
it, but to participate. This is theessence of what will keep Indonesia
unique and rich culinary heritage
alive. It is this spirit of sharing -
knowledge, gifts, stories and time
that moves me.
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ABOUT WILL MEYRICk
Want to try Meyrics tae on South East Asian
cuisine? Nab a table at one o his Bali restaurants -
the elegantly attired and highly awarded fne-dininginstitution o Sarong, or its irreverent and cheey
younger sibling Mama San. In the capital? Jaarta now
boasts his latest culinary digs, E&O, which is already
the hottest ticet in town. Do yoursel a avour and
get adventurous with the ordering here. Its all about
Northern and Central Thai cuisine with a smattering
o Burmese beats, so get ready or a regional ride.
www.mamaabal.com | www.twtter/MeyrckWll
musings
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thenewest
Legian Hot Spot
Nasi Goreng
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Food, booze and location arethe three basic strengths othe newly opened Ca Asia.
Located on the corner o PadmaUtara and Legian Kaja street,Ca Asia oers a south eastAsian menu and riendly-priceddrinks in a location that isstrategic or Kuta travellers.
The ambience is relaxed, casual and friendly
with outgoing staff and bartenders dressed
in black t shirts. Its a straight forward Kuta
statement, no hassle getting your menu and
deciding what to eat or drink. An al fresco
setting with black background, earthy tone
colours inside, and white washed furniture
attract guests to Caf Asia. Downstairs is
a hip area where the kitchen and souvenir
corner is located with some take-it-easy
seating arrangements. Upstairs is intimate,
and a good setting for private parties with
comfortable cushioned sofas making it very
relaxed.From the clean and practical open kitchen
downstairs, some Asian specialties are
served like Nasi Goreng and Mie Goreng.
From the Thai section there is Pad Thaithat
comes with peanuts and crackers and Pla
Pad, fried mahi-mahi sh with Thai sweet and
sour sauce, which comes with a portion of
white rice or fries. Thit Bo Kho is from Caf
Asias Vietnamese range, with sliced beef
served with a savoury sauce and white rice.
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Thit Bo Kho
Pla Pad
Daiquiri
Spring Rolls
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Caf AsiaI Jl. Raya Legian no. 463, Kuta I P +62 361 755 921 140 I Open 8am - 11pm I Seminyak Map E-5
thenewest
For a new caf, they have been doing a
good job in gaining popularity among
Aussie travelers as one of the places
to hang out in Legian. Its probably
their happy hours from 3pm to 5pm
that help boost their reputation withspecial prices for selected beers
and half priced Daiquiris, (their most
popular cocktail.) We try their strong
Cosmopolitan, and sweet versions of
Sex on the Beach, Mojito and Mai Tai
which are energising especially when
youre looking at continuing your
journey to go to the beach afterwards.
Aiming to provide the best option for
fellow travellers, Caf Asia is settingup additional features like nightly live
music, an expanded Asian menu, and a
souvenir corner so you can get a Caf
Asias stubby holder and t shirt to take
back home.
Owner, Pinky Utami, can be seen
during their peak lunch and dinner
hours. Opening a caf has been her
passion from a long time and mentored
by her own uncle, Mr. Nyoman, they
made a good team renovating what
had previously been a surf shop
and setting up a solid restaurant
system from A to Z. If you want to try
something new and make new friends,
then stop by Caf Asia and grab a beer.
Menur
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spotlight
The MaserCelebrated Indonesian chef TM Kelana hosts his own radio show, SmartCooking with Chef Kelana on local radio in Bali and has just completedhis second recipe book Seven Greats of Indonesia. Lets eat! joins himfor lunch at Oak Restaurant where he holds the title of Executive Chef.
Spice
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Located on the ground oor of the Swiss-Belhotel
Rainforest on Sunset Road, the spacious Oak Restaurant
has a rustic bistro style with slate oors, soft lighting,
teak walls and exposed brick walls creating a warm and
welcoming allure. While the menu offers international
cuisine, we are here to try the Indonesian specialties,many of which are inspired by Kelanas upbringing in the
family warung on a beach in North Sumatra. He explains
that he likes to inspire people and to remind them that
The key to tasty food is in strong planning, and keeping
things fresh and simple. While his Indonesian dishes
are full avoured and highly aromatic, he reduces chilli
to suit a more western palate conding that too much
chilli kills avour. When asked what makes him proud
of his Indonesian culinary heritage he is keen to talk
about the prevalence of spices in cookery. When used
properly spices have a healing effect, as they are rich in
vitamins and bre as well as being highly avourful.
We start with an elegantly presented Gado Gado, with
vegetables rolled sushi-style in cabbage leaves, skewers
of fried tofu and tempe, a dish of crunchy crackers and
an aromatic peanut sauce avoured with lime leaf and
palm sugar for dipping. The long slivers of bright red
chilli are more than just garnishes they have beende seeded and boiled with a little sugar which has
essentially removed their re. The Bebek Goreng Baliis
made with duck breast and cooked in Balinse herbs and
spices, then lightly fried to create a very crispy outer
layer concealing tender juicy esh. It is served with a mix
of shallots (both slow cooked and raw,) chilli pickle and
vegetable lawar. The next dish, Black Ink Calamari with
Spicy Yellow Rice, is inspired by the kingdoms of ancient
Sumatra. This dish is certainly not for the faint-hearted,
with tender calamari oating in a rich black sauce
avoured with ginger, coriander, lime and shallots.
Chef TM Kelana Gado-Gado
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Kelana describes how he wants to provide a different
experience for his diners, and to showcase his own
creations. The White Rendang is a case in hand. While
rendang is a common enough dish it is usually very
rich and dark in colouring, Kelana prefers to keep
his light and aromatic using a tasty base of sweet
creamy coconut infused with spices. It is served with a
lovely fragrant rice perfumed with cardamom and staranise, and pineapple pickle (prepared as a compote
by soaking the fruit with cardamom, cloves, sugar and
caraway.) Dessert is also a signature creation, a soft
and mellow Steamed Sticky Rice with Banana and
Coconut Custard.
Healthy drinks include fresh young coconut, a zingy
Rebalance with cucumber, apple, mint and ginger,
and a zesty Antioxidantmade with tomato, carrot,
red pepper. We nish our lunch with coffee and cakes
(selected from the deli counter,) in the lounge bar, a
seductive setting with black sofas and views over the
rainforest-themed hotel. Alison
Oak @ Swiss-Belhotel RainforestI Jl. Sunset Rd 101, Kuta I P +62 361 846 5680 100 I Open 6.30am - 11pm I Kuta Map A-5
Bebek Goreng Bali
spotlight
Steamed Sticky Rice with Banana & Coconut Custard
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A RainforesTreasureThey say that some restarats are worth a detor while
others are worth the voyage. Somewhere i the raiorest oMot Batkar there is sch a place.
WakaLandCruise takes us through the heartland of Balinese agriculture past plantations of banana, mango,
rambutan, salak and tapioca. We make a stop in a local village where Pak Bagus, our tour guide, explains about
the history of Bali, village life, and the traditional Balinese diet. After we nish our coffee we continue through
lush forest to that wonderful jewel in the Bali treasure chest, the Jatiluwih rice terraces. This remarkable valley
offers one of the most astonishing examples of terraced agriculture in the world and the sight of the endless
paddy elds that follow the contour of the land is truly unforgettable. The Jatiluwih landscape is a sculpture
that was meticulously perfected over some ve hundred years by many generations of farmers who collectively
created an intricate infrastructure of dams, canals and aqueducts to irrigate their individual rice elds most
efciently. Rice is the staple for over 3.5 billion people in the world. In order to guarantee a good harvest farmers
organise ceremonies honoring Dewi Sri, the rice goddess.
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Wakas tree house-like restaurant is discretely hidden
in a small valley in the rainforest of Mt. Batukaru. Most
tourists and holiday makers may try a local dish or two
during their stay in Bali but miss out on true Balinese
cuisine. At the Waka restaurant we are delighted with
a buffet of a number of local dishes to be sampledalongside rice in a traditional style the way Indonesian
food should be experienced. We start with a simple
yet appetising corn soup to warm us up from the cool
mountain air. For the main course we were given the
choice of local red rice or stir-fried noodles as the base
for our meal. The main vegetable dish is the Sayur Urab,
a dish containing bean sprouts and green beans with
coconut macerated by a ginger and garlic sauce this
serves as a delicious counterpart to the other more spicy
dishes. My friend tries the Jagung Bakar, a corn sate with
spicy sauce so delicious its almost addictive, and the B
Balung, a Jackfruit Soup to be eaten with the rice. If
had to eat one thing for the rest of my life, it would b
Nasi Campur, she tells me laughingly. I couldnt agre
more. Of the two chicken dishes we couldnt decid
which was more delectable; one was the succulenchicken marinated in spicy curry sauce, and the othe
was traditional Sate Ayam with peanut sauce, which wa
constantly running out on the buffet table, as the guest
couldnt get enough. We were given the choice betwee
local beer and a selection of wine to have with our lunch
We ended our meal with a delicious desert most tting
for the context: a very avorful Black rice Pudding with
shot of ne cognac on the side.
Its no wonder why Waka calls its rainforest hideaway th
secret soul of Bali.
WakaLandCruise I www.wakaland.com I E [email protected] I P +62 361 426 971
dine&leisure
Black Rice Pudding Apple PieSayur Urab & Grilled Chicken
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ACulinaryJourney
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Set amidst gardens ourishing
with herbs and spices, Dulang at
The St. Regis Bali Resort provides
an enchanting setting or a
traditional Indonesian Rijstael
a banquet-style east ft or royalty.
A lantern-lit path winds through tropical
gardens, emerging at an elegant pavilion where
staff dressed in kebayas, and musicians playing
traditional Balinese music await. Fine linen, gold
brocade chairs and long white drapes framing
lush foliage create a colonial atmosphere; and
with seating for just 24 the experience is both
intimate and lavish.
Jamu Kunyit Asam, an earthy and restorative tonic made
from turmeric grown in the surrounding gardens, is
presented as a welcome drink, followed by a quintessential
Sup Buntut, a hearty and tender ox tail soup served from
an ornate silver tureen. Fragrant Rice and a selection of
crunchy Kerupuk(crackers) and spicy Sambalsaccompan
The eight dishes that comprise the main course are
arranged around a small smoking grill topped with tasty
Sate Kablet Dengan Sate Asam, (minced chicken sate,) a
Balinese dish enriched with gizzard and basted in a swee
spicy glaze. The Konro Bakarare a denite highlight
barbecued ribs prepared Makassar-style with a ery chil
tomato sambal that infuses the tender esh with rich av
The Gulai Gurita Belancan is an octopus curry from Suma
richly perfumed with coriander, green chilli and coconut
milk, while the Lawar Baliis a fresh and tangy long bean
young papaya salad scattered with minced duck and tos
with traditional Balinese spices. Amidst all these wonder
avours, it is the Javanese dish, Botok Ikan, that really
captures my attention banana leaf parcels of sweet and
spicy steamed sh llet marinated in tamarind and turme
spice and sprinkled with grated young coconut.
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The dessert platter also has
eight dishes, including Dadar
Gulung, soft and delicious crepes
avoured and coloured with
green pandan leaves and lled
with palm sugar and grated
coconut; Lapis Legita sweet and
delicate cake from Surabaya with
dozens of thin spongy layers; and
Limpang-Limbung, fried banana
dumplings with a crunchy outer
layer drizzled in a caramelised
brown sugar sauce. A centre
piece and denite high point
is the coconut shell lled with Es
Campur Kelapa Muda, iced young
coconut juice sweetened with
coconut milk and brimming with
strawberries, dragon fruit, grapes
and mango. A sweet dark Brem
(Balinese fermented wine) follows
and then our waiter delivers a
siphon to the table and prepares
Kopi Luwak the rarest and most
expensive coffee in the world.
The smooth and mellow brew is a
tting nale to an impressive feas
at this private and very graceful
restaurant. Reservations are
essential! Alison
Dulang @ St. RegisI Kawasan Pariwisata, Nusa Dua Lot S6 I P +62 361 3006 777 24 I Open 7pm - 10pm I Nusa Dua Map E-
themainafair
Kopi Luwak
Jamu Kunyit Asam
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Jakartas long standing historyhas been decorated with manycolourful interactions betweencountries and local tribesthanks to its strategic position.
Although the governance overthis city changes from timeto time it has always been amelting pot of many inuences,making it the countrys mostshining example in manyculinary aspects.
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From the rustic Betawi cuisine that blends with various
regional cuisines, Jakarta is now on its way to becoming
a culinary destination with the vibrant addition of
rened restaurants, both local and international. For
many years street hawkers have played a fantastic role in
the foundation of traditional gastronomic preservation
and promotion in most cities of Indonesia, and Jakartais indeed the strongest representative of this endeavor.
Nowadays, the
demands to make
the peoples dishes
become more
accessible for the
higher echelons
are on the rise
and can be seen
from the budding
restaurants that reinterpret Indonesian cuisine in a
more elaborate way. As an example, the emergence of
Sate Khas Senayan as a standardised chain restaurant
is a way to raise the prestige of Indonesian cuisine.
However, the interesting idea of gathering traditional
hawkers in a specialty food court, such as Dapuraya,
has proved to be an exciting option as well, creating
one-stop destinations for food lovers.
Ultimately, the foodie fever that has spread all over
the city has sparked many interesting initiatives,
starting with the emergence of food festivals, the rise
of celebrity chefs, and the budding of restaurants
with unique fortes in many shopping malls, high risebuildings, and ve-star hotels in Jakarta.
The culture of hanging out
at modern pubs such as
at Saffron in Kemang for
instance, is currently the
trend for young adults and
at the same time caters
what the expats need.
In a more upscale sense,
Potato Head, following
huge success in Bali, just recently opened its third
restaurant - Potato Head Garage - which accommodates
people with its rich gastronomic fare spearheaded by
sophisticated western gastronomic fare and libatious
accompaniments.
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Lyon Private RooMandarin Oriental H
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From the haute cuisine point-of-view, French ne-
dining establishments such as Lyon of Mandarin
Oriental Hotel highlight the need to be creative by
constantly updating their ne dining concepts so
as to remain fresh. At the same time they are also
creating interesting trends such as introducing the
locavore concept of collaborating with local food
producers for their ingredients, promoting rare
seasonal ingredients such as black trufe or white
asparagus, and even bringing in Michelin-starred
chefs from abroad to promote the brilliance of their
epicurean visions.
Theres no telling what Jakarta will see in another
ve or ten years, as it has been progressing in a
way that we have never seen before. Its ambition
to become one of the culinary capitals of the worldsuccessfully intertwines both the traditional and
modern spirit of this vibrant city. Rian
Potato Head Garage
Saffron - Pavarotti Bread
Lyon - Scallops with White Asparagus
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thespecialist
I had to make four
espressos and four
cappuccinos in nine minutes
to win the competition,
explains Tenny while he
pours freshly steamed milk
into a cup. Born in Manado
but raised everywhere else,
as he puts it, this talented
barista has belted long
hours behind the bar. Hejoined Aston Kuta in 2009
and practices his craft
daily with hotel guests.
Everything I learnt so
far, I learned through
experience, he says while
presenting a creamy coffee
topped with beautifully
designed coffee ower art.
Barista &BartederTey Latado
Coming from the western
part of Bali, Dewa worked
for many years in one of
Balis famous Chinese
restaurants, where he slowly
worked his way through the
ranks to become a chef.
His move to Fave Hotel
Seminyak has proved to bethe next step of an exciting
journey. Right now, Im
happy with my team, and
winning the Aston Culinary
Festive certainly made me
sure that Im on the right
path to becoming a Chef,
says Dewa with a big smile.
Representing Aston Inn
Tuban was Bagus and
his cocktail creation, Red
Jasper. I didnt expect
to win the bartender
competition at all but
I did, and it was a very
valuable experience,
says the calmly spoken
supervisor. Originally from
Karangasem, he joined
Aston just four months
ago. His aspiration is
to continue learning
everything there is to
learn in the F&B industry.
This young Balinese lady
still has a long way to go,
but she started well enough
by winning the cooking
competition, teamed up
with Chef Dewa. Workingsince October 2012, Juli
is eager to grow as a chef
and to keep on learning
how to create dishes like
the victorious sweet potato
purple pudding. Id love
to join another competition
with my team here and keep
on cooking, because the
kitchen is where I belong,
she says.
Demi CheDewaPt Bd Atka
RestaratSperviser idaBa PtWjaa
Commis Chen Pt Jla
Aston Kuta Hotel &
Residence
Jl. Wana Segara Kuta
P +62 361 754 999
Aston Inn Tuban
Jl. Kediri No. 5 TubanP +62 361 762 828
Lime Restaurant at Fave
Hotel SeminyakJl. Abimanyu No. 9A
P +62 361 739 000 Lime Restaurant at Fave
Hotel Seminyak
Jl. Abimanyu No. 9A
P +62 361 739 000
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w
Q:What wa yor chldhood dream?CHEF DEWA: To be a musician.
CHEF JULI: Nothing in particular.
TENNY: I wanted to be a pilot.
BAGUS: I dreamt to be an electronic engineer.
Q:What the oe ktche/bar tool that yocaot lve wthot?
CHEF DEWA: Spatula.
CHEF JULI: Pan.
TENNY: Coffee tamper.
BAGUS: Glass.
Q:Do yo have avorte ood/drk that yolke to prepare at home?
CHEF DEWA: Easy to cook western food.
CHEF JULI: I prefer not to cook!
TENNY: Black coffee.
BAGUS: I love whiskey!
Q:Ca yo ve a lmpe to what yortre mht hold?
CHEF DEWA: My own restaurant.
CHEF JULI: To keep pursuing my career and one day
become a Chef
TENNY: Id like to be the general manager of a hotel
BAGUS: I think I will become an enterpreneur!
Q:Do yo thk idoea a teret place, clary we?CHEF DEWA: Denitely. Its a challenge to cook here becaus
of the massive variety of spices but it can be very rewarding
CHEF JULI: Indonesian cuisine is amazingly varied and
avoursome.
TENNY: Indonesia has very interesting cuisine and the best
coffee in the world, like Luwak coffee.
BAGUS: For sure. Indonesian cuisine is so rich; it will satisfy
each and every taste.
Q:How do yo ee idoea ow?CHEF DEWA: I have high hopes that Indonesian cuisine will
become more popular, we just need to market and display correctly.
CHEF JULI: I hope Indonesia will become a more popular
destination.
TENNY: The economy is improving and hopefully this well
mean more prosperity for the people.
BAGUS: We are still developing and therefore we ought not
just count on the government but also on ourselves.
Q:Whch dhe wold yo recommed or a frt tmevtor who wold lke to try idoea ood?
CHEF DEWA: Balinese Ayam Betutu.
CHEF JULI: Nasi Goreng Kampung.
TENNY: Nasi Goreng Kampung.
BAGUS: Chicken Satay.
lets
Text by Eve
CHEFBATTLE!
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Lets eat! sits dow to chat with or wiers rom the recet Asto Cliary Festive competitio.
Two ches, oe barista ad oe barteder share their hopes ad dreams or the tre, alog with
their persoal recommedatios or frst time visitors who wat to try Idoesia ood.
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Mulyati
GozaliIt is a privilege and an honour to sit down and talkwith Mulyati Gozali one evening and learn about her
passion in building a local winery rom scratch and to
hear about her many road trips around the island.
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Q: How did you manage to build a winery inBali?
A: The opportunity in agricultural business islimitless and I know there is going to be a huge
growth in Asian wines, especially in Bali. We have
plenty of resources including good soil whose
quality can be improved with attentive research
and development. Currently only 5% of the
demand of wine in Indonesia is provided by local
producers. The rest is dominated by imported
wine. We want to be the rst to initiate the
concept of integrated farming that has economic,
ecological as well as social cultural values thatbenet the local grape farmers in North of Bali. I
also happen to have had a long affair with Bali and
decided to spend my years here, working with the
community which I care for deeply.
Q: What are the goals you most want toaccomplish personally, possibly connected with
the wine since you seem so passionate about it?
A: My goal is to bring the local potential to
its upmost. We have what it takes to produceinternational quality products which have
added value to the community as well as local
government. This means multiple effects
on peoples welfare as well as minimising the
gap between the rich and the poor. Theres a
perception Indonesia cant produce wine because
of the climate that its too humid, however our
grape farm is located in the north of Bali where
there is not much rain. It is hot in the day time
and cooler in the evening, perfect grape growing
conditions. I hope we can use our experience hereas a starting point to develop more agriculture
business.
Q: Do you have a avourite dish and by any chance, do youlie to coo?
A: My favourite dish will be a bowl of Soto Ayam witha simple fried prawn and cassava. I love simple food,
especially when it is easy to prepare and enjoyed in the
company of good friends. I can cook simple dishes, but let
just say being a chef wouldnt be in my future.
Q: What do you do during your spare time in Bali?
A: Doing research and looking for potential opportunitiesin horticulture areas are some of my favourite activities in my
spare time. I also enjoy going to the farms, exploring Bali on
road trips as well as learning more about the culture.
Q: Would you mind sharing your personal philosophy,or words that you live by?
A: My philosophy is to be a custodian of nature, to beconstantly grateful and trust everything in the power of God
Q: Do you have a remarable experience during yourstay in Bali?
A: God, our creator is my role model, my inspiration of life.
Q: Sababay Winerys uture will be...
A: To make it recognised internationally, and respectedas an Indonesian wine producer, using grapes grown in
Indonesia. I hope when a traveller comes to Indonesia, they
will bring Sababay Wine back home.
Q: Last question, indly describe what would be yourperect glass o wine.
A: Easy to enjoy. Lights up all the senses. Createstogetherness and joy.
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Pepes Kakap Kemangi
Chef I Nyoman Derana, from Ours New International
Bar and Restaurant in Kuta shares his recipe for
lemon basil marinated snapper llet or Pepes Kakap
Kemangi. Pepes is a common Indonesian traditional
cooking method using banana leaves to wrap food
which is then grilled. Pepes Kakap Kemangi is perfect
accompanied with jasmine rice and other vegetables
and is best served fresh from the grill.
iredet:
160 gram sliced snapper llet.
One banana leaf to wrap the snapper.
Yellow spce:
Grind and half cook in a pan with a table-spoon of oil:
10 shallots
8 garlic cloves
1 inch turmeric
1/2 inch ginger
10 grams galangal
4 candle nuts
1 gram shrimp paste
1 gram Javanese tamarind
5 grams brown sugar
Red spce
Half cook in a pan with a tablespoon of
oil, take them out and then grind:
10 red chilies
4 garlic
3 candle nuts
1 gram shrimp paste
5 birds eyes chilies
Cut the below ingredients:
5 shallots
3 garlic
2 deseeded red chilies
2 lemongrass sticks
gram shrimp paste
gram Javanese tamarind
1 bay leave
To seao:
1 bundle of lemon basil / kemangi leaves
one teaspoon salt
teaspoon pepper
Cook Method
In a heated pan with oil, put the cut ingredients likegarlic, shallots, chilies, lemongrass, shrimp paste,
tamarind and bay leaves and also yellow spices and
red spices with cup of water.
Put the snapper llet, lemon basil, salt and pepper
in the pan with the above until the snapper is fully
cooked.
Move the cooked snapper with all the remaining
spices into the banana leaves and wrap.
Grill the wrapped snapper for approximately three
minutes or until fragrant.
Garnish with fresh vegetables and its ready to serve.
Ours New International Bar and Restaurant
Jl Sahadewa No 3, Legian Kelod, Kuta
0361 755 387
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NatureThe ringes o Balis picturesque rice felds host a
plethora o herbs, ruit and trees that have culinary,
therapeutic and health enhancing properties.
We arrive in Ubud on a crisp and clear
morning. Westi is waiting for us, he and
his wife Lilir have been leading guests on
nature walks through the hills and ravines
of Ubud for the last 15 years and have an
encyclopedic-like knowledge of herbalism.
We pass Balinese compounds where women
are preparing morning offerings, and the air
is fragrant with frangipani and incense. Westi
stops to point out the dark red Indian long
pepper which grows on a climbing vine. It
is hard, shriveled and, as I discover when I
taste a tiny sliver, very hot. The heat creates
power, he says, and is chewed by men as
an aphrodisiac. We see a magnolia tree, its
leaves can be steeped in hot water to create
a calming brew, alongside it, a majestic old
mango tree is just starting to bare fruit.
Heading up into open space we are greeted
by the resplendent green rice elds (sawah)
that Bali is so famous for. As with much in
Bali, the growing of rice is approached with
an artists eye; just because something is
practical, doesnt mean that it can not also
be beautiful. Palms line the path, butteries
itter by and the sound of trickling water is
ever present. All farmers must be part of a
rice co op system known as subak. There
are 200 subaks in Bali, seven of which are
in Ubud, and are set into irrigation channels
to which everyone has equal access. A few
farmers are at work in the elds and a man
in a rattan hat walks by with a stick over
his shoulder laden with bushels of rice that
have just been harvested. Small temples are
scattered over the elds, some with doll-like
gures dangling from a large bamboo stick.
Westi explains these are representations ofthe rice goddess, Dewi Sri and are made from
harvested rice husks.
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The fertile rice elds also provide ideal conditions
for herbs, spices and fruit trees. We spot jackfruit,
pineapple, banana and avocado trees, and stop to
pluck stalks of lemongrass, an essential ingredient
in Balinese aromatic curries. Westi unearths some
turmeric a gnarly root that provides the key ingredient
in Jamu Kunyit a potent detox drink mixed with
lemon, tamarind and honey that cleanses the liver and
kidneys. We pass soursop trees heavily laden with fruit
research shows that boiling the leaves of this fruit
has similar effects to chemotherapy when it comesto the treatment of cancer. We stop to take a break
in the shade and a farmer brings us freshly harvested
green coconuts to drink. Packed with electrolytes and
nutrients it is the perfect fuel for a hot sunny day.
I chat with Westi who tells me that he and Lilir
both keen to revive and preserve the natural heri
of herbalism, for the sake of the young generatio
Balinese, and for the tourists who ock to the isl
Their goal is sustainable tourism, You must hav
income, but it should be a positive income, whe
you also look after the environment and share an
knowledge. An inspiring sentiment indeed. Aliso
soulood
Bali Herbal Walk I www.baliherbalwalk.com I E [email protected] I P +6281 238 160 24
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Calcium Martini
Velvet
Smooth
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We decided to visit Velvet to enjoy the last remaining
sun of the day. Sunset is denitely the busiest time and
a crowd formed a queue at the entrance. Luckily, we
managed to nd a comfortable rattan couch to sit on,
overlooking the fabulous white sanded beach of Kuta. The
white awning covered half of the open air seating area,
allowing us to witness the changing colour of the sky.
We decided to order different drinks and snacks while
waiting for the sun to go down. A DJ played smooth
chill-out music near the open bar where the bartenders
were busy shaking and stirring our orders. Soon, a
pretty aquamarine blue Sunset Candymade of gin,
peach and blue curacao arrived along with a refreshing
and sweet Peach Royaland a mixed tropical fruit
mocktail called Berry Me.
Velvet is located at the very top o kutas avourite mall, Beachwal. Arestaurant and lounge during the day and a hypnotising club during thenight, Velvet draws visitor and locals alie or a good time at the top.
Deep Fried Calamary Rings Peach Royal
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I was also tempted by a special cocktail, an
interesting colourful molecular ball served on
a soup spoon and drenched with coconut milk.
The aptly named Calcium Martinitasted like
nothing Ive ever had before, best describedas a martini that bursts in the mouth. The
scrumptious trio satay of chicken, beef and
seafood called Fiesta Baby Kebab, and Deep
Fried Calamari Ringswith Thai sauce proved to
be delicious companions while the sun slowly
set. Right when we thought our time couldnt
get any better, the sultry voice of an acoustic
singer lled the air, smooth as velvet. Eve
VH Velvet @ Beachwalk Rooftop, 3rd oor I Jl. Pantai Kuta Badung I P +62 361 846 4988 160 I Open 11am - 12pm I Kuta Map
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Nasi goreng, also known as fried rice is
a quintessential Indonesian dish that is
popular throughout the world.
a ofHint
Indonesia
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Much like tea time in Europe, wedangan plays
an important part in traditional Javanese life,
and provides a break in the afternoon.
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Jamus are authentic healing elixirs
blended with spices, herbs and roots,
made with recipes passed down from
generation to generation.
Photographer : Rudi W
Producer: Denny Hendra P
Graphic Design: Denny F
www.pictureonawall.
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There is an ancient Javanese expression rupasampat
wahyabhiantara which refers to a holistic approach to
beauty, and roughly translates as the balance between
that which is visible and that which lies with in. To this
end, age-old beauty rituals on the island were designed
to rejuvenate the mind body and soul by utilising
natures bounty. It was discovered that the health givingproperties of certain foods were mimicked when applied
directly to the hair or skin.
The evocative Tugu hotels located in Bali, Lombok and
Java epitomise all the grace and magic of traditional
Indonesia and offer traditional and elaborate spa
rituals that capture the essence of rupasampat
wahyabhiantara. Inspired by the ancient palaces of
Jogjakarta, the Keraton Leha Leha, at Tugu Hotel in
Canggu, Bali incorporates food for the skin, stomach
and soul. An aromatic massage in an outdoor pavilion
accompanied by the sound of waves crashing on the
shore soothes you into a state of total serenity. Aninvigorating rice scrub exfoliates the skin and removes
dead skin cells, while a mask of avocado nourishes the
body, a coat of yoghurt moisturises, and a nal layer of
thick yellow turmeric paste leaves the skin glowing.
Nourishing the body, mind and spirit
spaood
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A milk bath follows, the proteins and fats found in milk are also benecial to
the skin and have a deeply moisturising and soothing effect. Aloe vera, pluckedfresh from the garden is then massaged into your hair and scalp, followed by a
sandalwood smoking. After hours of pampering some replenishment is denitely
in order and a nutritious lunch is served in a wooden pavilion in the middle of
a lotus pond. Included, fresh squeezed juice, a Nasi Campur Vegetarian Mbok
Sarinem (east Javanese rice platter), tropical fruit and a traditional jamu, such as
Kunyit Asam, (turmeric, palm sugar and tamarind) to recharge the body. Alison
photographs courtesy of Tugu Hotels
DIS CO V ER
TH
This klepon stall is located in Gianyar at the owners house, and is accessed by a
small road. Prices are affordable, with a small box of sweets starting from just IDR
10,000. While visiting you can also watch the interesting process of making klepon.
What is Klepon? A traditional boiled rice cake, stuffed with melted gula jawa (palm
sugar), and rolled in grated coconut, which is popular in Indonesia & Malaysia.
Klepo (prooced : Kl-po)
Taste: Every bite is soft and gooey with a warm sticky burst of liquid
sweetness .Venue Description: Homey and simple.
Best time to visit: During the afternoon when you can enjoy klepon
with a tea/coffee
Curious to know where to nd this tasty klepon stall?Stay tuned for our next edition when all will be revealed.
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I have an allergy to... Saya alergi....
Do you have a non-smoking area? Ada tempat bbas asap rokok?
I like Indonesian food Saya suka makanan Indonesia
Do you have a recommendation? Ada rekomendasi?
I want to practice my Indonesian Saya ingin latihan berbahasa Indone
Id like... Saya mau...
to order pesan
to buy beli
to eat makan
expensive mahal
cheap murah
two kilograms dua kilo
ten pieces sepuluh buah
three portions tiga porsi
a dozen satu lusin
two ounces dua ons
that one yang itu
this one yang ini
66 lets eat! www.letseatmag
This is... Ini...
spicy pedas
too sweet terlalu manis
too small terlalu kecil
hot panas
not fresh tidak segar
oodtalk
talinge
foowos
talkigfoo
beef sapi
lamb domba
pork babi
chicken ayam
duck bbk
boneless tanpa tulang
olive oil minyak zaitun
cumin jintan
corn jagung
sausage sosis
tofu tahu
vegetable stock kaldu sayur
jelly sh ubur-ubur
carrot wortel
shallot bawang merahspinach bayam
oco
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.
EatinG Out=MAKAn DI LuA
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KUTA
SEM
INYAK
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r
UBUd
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rAN
NUSAdUA
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Jl. Kayu Aya 6
SLIppErY SToNESeminyak, Batu Belig
TEATro GASTroTEQUEJalan Kayu Aya Block CNo 1-2
P +62 361 87 000 78
ThE BrEEzES rESorT &SpA BALIJl. Camplung TandukNo. 66P +62 361 730 573
WArISAN rESTAUrANTJl. Raya Kerobokan 38SeminyakP +62 361 731 175
www.warisanrestaurant.com
WArUNG jErAMIJl. Kunti IP +62 361 847 5970
WArUNG TAULANBanjar Semer KerobokanP +62 361 738 229
zANzIBArJl. Arjuna - Pantai DoubleSix, SeminyakP +62 361 733 527
BETELNUT cAfJalan Batu BolongP +62 821 4680 7233
BUNGALoWJalan Pantai BerawaP +62 361 844 6567
BUTTEr cAKE & coffEEShopJl. Pantai Berawa 44P +62 81 936 216 983cAf cANGGU
Jalan 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 (500mnorth from Canggu Club)P +62 361 844 6640
GUSTo GELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041ThE LITTLE GrEEN cAf
Jl Bidadari No 1.P +62 361 275 2125
MErIcA @ pAN pAcIfIcNIrWANA BALI rESorTJl. Raya Tanah Lot PO Box158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
MoNSIEUr SpooNJl. Pantai Batu Bolong,CangguP +62 361 846 9112
oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887
STIcKY fINGErSEcho BeachP +62 361 809 0903
ThE coffEE Shop @WArUNG cANGGUJl. Pantai BerawaP +62 361 843 1988
WATErcrESSJalan 21a Batu BeligP +62 361 780 8030
Canggu
Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
MAGNoLIA cAfE @ ASToNgrand kuta hotel &residence
Jalan Raya LegianP +62 361 761 151www.bali-mamas.com
MAjoLY rESTAUrANT &LoUNGEJl. 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 @ EdENhoTELJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com
pAVoNEJalan Padma Utara no. 4P +62 361 756 030
porTABELLA BISTro @foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100
roofTop dINE & MUSIcLoUNGE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
roSSo VIVoJalan Pantai KutaP +62 361 751 961
SEAfood hoUSEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com
STAdIUM cAfComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 100www.rama-restaurants-bali.com
TAKE jApANESErESTAUrANT
Jl. 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 BaseP +62 361 764 925 Ext. 15www.thegaroupa.com
ThE BEAch LoUNGE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200
Vh VELVET @ BEAchWALKroofTop, 3rd fLoorJl. Pantai Kuta BadungP +62 361 846 4988
WArUNG SUNSETJalan Raya SunsetP +62 361 894 7322
AMAzING BALI cAfEDouble Six BeachSeminyakP +62 361 783 7374
BALE BALIJalan Kunti 488P +62 361 732 731
BIAN YUEBanjar Umalas Kauh II106/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
chEz GAdo GAdoJalan Camplung Tanduk(Dhyana Pura) 99P +62 361 736 966
coSMIc dINErJalan Sunset RoadSunset Star Blok C
dAhANA rESTAUrANT& GALLErYJalan Petitenget No.98XP +62 361 4730131
dEjAVU KITchENJalan Double 6Blue Ocean Beach No.7XP +62 361 732 777
dropJl. Petitenget 88 XSeminyakP +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, STArfIShBLoo @ 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
fLYING fISh@ o-cE-N BALIJalan Arjuna 88XP +62 361 737 400www.outrigger.com
GINGEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533
KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan135, Banjar TamanP +62 361 730 436
MTISJl. Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com
MoTEL MEXIcoLAJl. Kayu Jati 9,
PetitengetP +62 361 736 688
MYKoNoSJalan Kayu Aya 52,OberoiP +62 361 733 253
pASSArGAdJl. Camplung Tanduk 5P +62 361 738 857
pATIo @ pLATArAN BALIrESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
pETITENGET
Jalan Petitenget #40P +62 361 473 3054
rUSTIcA cUcINA ITALIANAJl. Batubelig 1KerobokanP +62 361 4737 812
rUMoUrSJalan Kayu Aya 100OberoiP +62 361 738 720SAMBAL ShrIMp
AL dENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
BELLA roSA, TAMANAYUN & TENKAI @ pAdMArESorT BALIJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111
BENE & fEAST @ShErAToN BALI KUTArESorTJalan Pantai KutaP +62 361 846 5555
BLUEfINComplex Kuta SidewalkJalan Kartika PlazaP +62 361 764 100www.rama-restaurants-bali.com
BUBBA GUMp ShrIMp coJalan Kartika Plaza 8XP +62 361 754 028
cAfE ASIAJl. Raya Legian No. 463KutaP +62 361 755 921
cASA dANGELoJl. Kartika Plaza No. 90xP +62 361 754 016
EdEN hoTEL KUTA BALIJl. Katika Plaza 42 Kuta,Bali - IndonesiaP +62 361 300 2121www.myedenhotels.com
ENVY @ BArUNA BALIJalan Wana Segara 33,TubanP +62 361 755 577www.envy-bali.com
fLApjAKSComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com
GABAh @ rAMAYANArESorT & SpAJl. Bakung SariP +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
hArd rocK cAfJalan Pantai KutaP +62 361 755 661www.hardrock.com
LA cUcINA ITALIANA &ThE poNd@ Discovery
kuta
Seminya
The Dec
ThE dEcK Jalan Petitenget, SeminyakP +62 361 8487 200 www.thedeckbali.com
Restaurants.
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ThrEE MoNKEYS SANUrJalan Danau Tamblingan(opposite LaghawaHotel)P +62 361 286 002
WArUNG KAYU ApIJl. Bypass Ngurah RaiNo. 95100m south of Sanurpolice stationP +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 STArLINGrESTAUrANT@ 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 NoodLESSATAY BAr & MUSIcLoUNGEUbud Main StreetP +62 361 971 246
BASILIco & LAdA@ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011
www.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
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
pEppErS LATINo GrILL& BAr @ SANUr BEAch
BALI hoTELJl. Danau Tamblingan 190P +62 361 288 011
pIzzA rIA, TELAGA NAGA@ BALI hYATTJl. Danau Tamblingan 89P +62 361 281 234
SANUr hArUM@ SANUr pArAdISEhoTEL & 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 @ GrIYASANTrIANJl. Danau Tamblingan 47P +62 361 285 025
SanurP +62 361 978 189
GUWUNGJl. Raya PeliatanP +62 361 975 139
IBAh rESTAUrANT@ Ibah Luxury Villas
CampuhanP +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
LITTLE KJl. Hanoman Pengosekan(behind Siam Sally)P +62 361 971 236
MozAIcJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com
MUrNIS WArUNGCampuhan BridgeP +62 361 975 233www.murnis.com
pAdI @ fUrAMA XcLUSIVEVILLAS & SpABanjar Bindu, Mambal, 8Jalan MelatiP +62 361 898 8688
SKAjI-TArI-USBehind field - cornerMonkey Forest Road &Dewi Sita Street,P +62 81357181122
roNdjIS @ ThE BLANcorENAISSANcE 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 UBUdprIVATE VILLA ANd SpASayan Village UbudP +62 361 972 777
TSAVo LIoN @ BALISAfArI& MArINE pArK
Jl. By Pass Prof. Dr. IdaBagus Mantra Km. 19,8,GianyarP +62 361 975 656www.balisafarimarinepark.com
TUT MAK
Jalan Dewi SitaP +62 361 297 5754
UMA BY coMoJl. Raya Sanggingan,KedewatanP +62 361 972 448
WApA dI UMEJl. Sueta, Br BentuyungUbudP +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 dENpASArhoTEL ANd coNVENTIoNcENTErJl. Gatot Subroto Barat283P +62 361 411 999
ABc @ KLUB jIMBArANKori Nuansa No. 257,Taman GriyaP +62 361 806 7776
BELLA SINGArAjA, Ko& jIMBArAN GArdEN @INTErcoNTINETALBALI rESorT
Jalan Uluwatu 45P +62 361 701 888
chIrINGUITo EL KABroNJalan Pantai CemongkakPecatu (the sign onJalan Labuan Sait)P +62 361 780 3416
chocoLATE cAf,TopENG rESTAUrANT& BArJimbaran Corner
Jalan Raya UluwatuP +62 361 704 663
dI MArE@ KArMA KANdArAJl. Villa Kandara Br. WijayaKesuma UngasanP +62 361 848 2200
fINNS BEAch cLUB @SEMArA LUXUrY VILLArESorT UngasanP +62 361 848 2111
jIMBArAN BEAch cLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922
jU-MA-NA, TAMArINd@ BANYAN TrEE UNGASANJalan Melasti, Br. KelodUngasan, JimbaranP +62 361 300 7000
KArMA LoUNGE@ KArMA jIMBArANJalan Bukit PermaiP +62 361 708 800
KATS KITchENJalan Raya Uluwatu 11JimbaranP +62 361 704 279
KISIK @ AYANAJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MrIdIEN BALI jIMBArAJl. 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 PointP +62 878 620 398 66
SUNdArA, TAMANWANTILAN@ foUr SEASoN jIMBArANP +62 361 701 010www.fourseasons.com
TApIS @ KAYU MANIS
JimbaranP +62 361 705 777
ThE EdGEJl. Pulau Goa LempehBanjar Dinas Kangin PecatP +62 361 8470 700
WArUNG oLASOn the way to BalanganBeach, 300m after NirmalaSupermarketP +62 81 337 271 542
BrIdGES BALIJalan Raya CampuhanP +62 361 970 095
cAf dES ArTISTESJalan Bisma 9XP +62 361 972 706
cASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com
coffEE & ...Monkey Forest Road No 67P +62 361 972 950
ELEphANT SAfArI pArKANd LodGEJalan Elephant Parktaro/TegalalangP +62 361 721 480
ELEphANT VIEWrESTAUrANT @ BALI zooJl. Raya Singapadu,SukawatiP +62 361 294 357
fIVELEMENTSPuri Ahimsa Banjar AdatBaturning Mambal,Abiansemal, BadungPh +62 361 469 206
GAYA GELAToJl. Raya SayanP +62 361 979 252
GELATo SEcrETS
Jalan Monkey Forest
P +62 361 977 899GLoVE & SToVEJl. Raya SangginganP +62 361 362 8795
GLoW @ coMo ShAMBALABegawan GiriP +62 361 978 888www.cse.como.bz
GrEEN hoUSEJalan Monkey Forest
GianyarUbud
Denpasar
JimbaranUluwatu
Lama
An artful dining experience in the heart of Ubud
Raspberry Chocolate Mousse
LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com
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Meads Beach Bar & Grill
MEAdS BEAch BAr ANd GrILLJalan Pratama P +62 361 776 604
Asparagus with Smoked Salmon
The freshest Seafood in Tanjung Benoa
AroMA MEAT procESSINGJalan By Pass Ngurah RaiNo. 555XPesanggrahan,
DenpasarP +62 361 729 494
ArTS rEpLIcA foodKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501
BALIEpIcUrELUXUrY cATErINGJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121
BALI dELIJalan Kunti 117XP +62 361 738 686
BALI dEWATA WINEJalan By Pass Ngurah Rai564 SanurP +62 361 284 130
BALI fINE WINEJalan Kayu 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 PenyalinNo. 9 Ds. Samsam, Kec.Kerambitan, TabananP +62 81 3370 65688
[email protected] +62 361 724 392
GoUrMANd dELI @ ST.rEGIS BALI rESorTKawasan PariwisataNusa Dua
P +62 361 847 8111
GoUrMET GArAGEJalan BrantasKangin 2 Jimbaran 80364P +62 361 701 650
hArd rocK BEAch cLUB(hrBc) dELI@ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
ASToN pooL BAr@ ASToN KUTA hoTEL& rESIdENcEJalan Wana Segara, Kuta
P +62 857 754 999
BoShE VVIp LoUNGEJalan By Pas Ngurah RaiNo. 89X, Tuban, Kuta+62 361 848 4600
BrEWErS BEEr GArdENJalan Legian No. 157KutaP +62 361 754 915
cENTErSTAGE@hArd rocK hoTELJalan Pantai KutaP +62 361 761 869
dEEjAY cLUBJalan Kartika Plaza 8XP +62 361 758 880
dIVINE WoNdErLANdJalan Kayu Aya, OberoiP +62 361 730 759
EIKoNJalan Legian 178, KutaP +62 361 750 701
GrAcIE KELLYS @ BALIdYNASTY rESorTJalan Kartika Plaza,Tuban, KutaP +62 361 752 403
hArd rocK cAfJalan Pantai KutaP +62 361 755 661
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 9SeminyakP +62 361 736 969
M BAr GoJalan Legian, KutaP +62 361 756 280
NAMMoS BEAch cLUB
@KArMA KANdArAJalan Villa KandaraBanjar Wijaya KusumaUngasanP +62 361 848 2222
ocEANS 27@ dIScoVErYShoppING MALLJalan Kartika PlazaP +62 361 765 027www.oceans27.net
BALI LUNA @ ASToN BALIBEAch rESorT & SpAJalan Pratama 68 X
P +62 361 773 577www.AstonBali.com
BUMBU BALIJalan PratamaP +62 361 774 502
EIGhT dEGrEES SoUTh ,rIN, SpIcE @ coNrAdJalan Pratama 168P +62 361 778 788www.conradhotels.com
NoVoTEL BALIJalan PratamaP +62 361 772 239
pAoN BEAch cLUBJalan Pratama No 70P +62 361 776 555
SAKALAJalan Pratama 88P +62 361 774 499
ThE WhAcKo BEAch cLUBJl. Pratama No. 99XP +62 361 771 384
ArWANA @ ThE LAGUNAKawasan PariwisataP +62 361 771 327
BoNEKA, dULANG @ ThEST. rEGIS BALIrESorT
P +62 361 847 8111www.stregis.com
hoNEY ANd BrEAdpEpITo EXprESSJl. By PassPh +62 361 776 316
LAGooNA@ AYodYA rESorT BALIJalan Pantai Mengiat PO.Box 46, 80363P +62 361 771 102
TanjungBenoa
MULIA rESorT & VILLAJl. Raya Nusa DuaSelatanP +62 361 301 7777
ocTopUS @ AYodYArESorT
Jalan Pantai MengiatP +62 361 771 102www. ayodyaresort.com
pASAr SENGGoL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
pIASAN & TETArINGrESTAUrANTKayumanis Nusa DuaPrivate Villas & SpaBTDC AreaP +62 361 770 777www.kayumanis.com
rAjAS @ NUSA dUA
BEAch hoTEL & SpAP +62 361 771 210www.nusaduahotel.com
SALSA VErdE @ GrANdhYATT BALIP +62 361 772 038www.bali.grand.hyatt.com
ThE TErrAcE @ AMANUSANusa DuaP +62 361 772 333
ThE ShorE @ NIKKo BALIrESorT ANd SpAJalan Raya Nusa DuaSelatan
P +62 361 773 377VErANdA rESTAUrANT@ ThE WESTIN rESorTSP +62 361 771 906www.westin.com/bali
hATTEN WINEThE cELLArdoorKomplek Dewa RuciNo. 3.Jalan By Pass NgurahRai. KutaP. +62 361 767 422HattenWines.com
IcELANd VodKAPT Dewata KencanaDistribusiJalan 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
pT INdoWINESJl. Sunset Road No. 166P +62 361 847 7232
SABABAYJalan Raya PuputanNo. 64AP +62 361 261 104www.sababayselections.com
ScENIAJalan Suwung BatanKendal 52 Block VP +62 361 275 2007www.scenia.co.id
TWo ISLANdS WINESThE cELLArdoorKomplek Dewa RuciNo. 3.Jalan By Pass NgurahRai, Kuta
P. +62 361 767 422WAKALANd crUISEwww.wakalandcruise.comP. +62 361 426 971
UNILEVEr foodSoLUTIoNSJakartawww.unileverfoodsolutions.co.id
ozIGo BAr UBUdJalan SanggingaP +62 81 974 728
rEd cArpET- chAMpAGNE BAJalan Kayu Aya 4Seminyak
P +62 361 737 88www.redcarpetb
rocK BAr@ AYANA rESorT Jalan Karang MasSejahtera, JimbaP +62 361 702 22
roUNd BArJalan PenestanaSayan, UbudP +62 361 976 73
SEcTor BAr &rESTAUrANTS@ BALI BEAch GocoUrSEJalan Hangtuah 5P +62 361 287 73
SKY GArdENJalan Legian 61, P +62 361 755 42
SoS @ ThE ANANTJalan AbimanyuSeminyakP +62 361 737 77
TEQUILA BArGrand Istana RamJalan Pantai KutaP +62 361 752 20
ThE LoBBY @ NUSBEAch hoTEL & SKawasan PariwisNusa Dua Lot 4P +62 361 771 21
ThE ocEAN BAr@ ThE LEGIANJalan Kayu Aya, OP +62 361 730 62
VI AI pIJalan Legian 88KutaP +62 361 750 42
ThE TrEEJalan Pratama,Tanjung BenoaP +62 361 773 48
Nusa Dua
Miscellaneous Club & Bars
7/27/2019 Vol-49 let's eat! Magazine
75/80
let
7/27/2019 Vol-49 let's eat! Magazine
76/80
Ngua rai Intenatinal Ait International Arrival IQatar Airways Lounge
Kuta ISeminyak Icanggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Aglio Olio AlDente Ametis Villa Bali Ananta Legian Hotel AnantaResort Seminyak Bali Anomali Coffee Aston Kuta Grand Kuta Bale Bali Bale Udang Mang Engking Bali Bakery Bali Deli Bali Dynasty Bali Fine Win
Bali For You Bali Garden Beach Resort Bali Kuta Resort by Swiss - Bel Hotel Bali Mandira Beach Resort & Spa Bali Star BaliEpicure Beach Walk Eaand Eat Bebek Tepi Sawah Bene Bella Italia Betelnut Caf Beras Merah Best Western Kuta Beach Best Western Kuta Villa Bianco Bian Yue Bik
Bistro Batu Kali Black Canyon Kutabex Bliss Wayan Hotel Blue Fin Brasserie Bubba Gump Butter Cake & Coffee Shop Cafe Canggu Cafe Dega
Cafe Marzano Cafe Moka Seminyak Cafe Moka Canggu Cak Kandar Canggu Club Casa dAngelo Chez Gado Gado Coco Gourmet Cocoon Coffe
Corner Cold Stone Colony Boutique Hotel Cosmic Diner DSawah Danoya Private Luxury Residence Dapur Sedap Dapur Sunda De Bali Cafe & Rest
Delicious Onion Desa Seni Deus Ex Machina Dijon Cafe Drop Drum Whisky Dulang Cafe Earth Cafe Eat Well Echo Beach House Eden Hote
Embun Live Cafe Enhay Cafe Evo Fave Hotel Febrys Flapjaks Gabah Gion Ginger Moon Global Expat Grand Istana Rama Grandmas Seminya
Green Garden Grocer and Grind H20 @ Bali Dynasti Resort Hard Rock Cafe Bali Hard Rock Hotel Harris Resort Kuta Harris Riverview Harris Sunse
Road Holiday Inn Resort Envy Huu Bar & Grill Ibis Hotel Kuta Ifiori Impala 60s Indowines Kapur Sirih Kayugaya Kebab Palace Kemayangan
Khaima Restaurant Khrisna Group Kopi Kultur Kori Resto Kudeta Kunyit Santika Kuta Station Hotel & Spa The Pond @ Discovery Kartika Plaza Hote
La Lucciola Legian Beach Hotel Little Green Maca Villa and Spa Maccaroni Ma Joly Restaurant & Lounge Mama San Mannekepis Jazz-Blues Bistr
Mata Air cafe Menu Bar Mtis Minimart Oberoi Petitenget Minimart Double Six. Minimart Laksamana Oberoi Minimart Nakula Legian Minimart Padm
Minimart Pantai Kuta Minimart Raya Seminyak Minimart Seminyak (in front of Warung Made) Mykonos Nero Bali Nyaman Villas Oazia Spavodka Ba
and Kitchen O-ce-n Om Beach Lounge Restaurant Oma Thias Kitchen Padma Resort & Hotel Bali Pan Pacific Nirwana Pantry Magic Passargad
Persian Restaurant Patio @ Plataran Bali Resort & Spa Papas Cafe Papaya Fresh Gallery Pavilion Bali Pavone Pepito Tuban Piduh Potato Hea
Pullman Bali Legian Nirwana Pulp Art Juiceteria Queens of India Queens Tandoor Quest Hotel Ramada Bintang Bali Ramada Camakila Resort Ramayana Seaside Cottage Red Carpet Champagne Bar Risata Roma Royal Beach Seminyak Rosso Vivo Rumours Rustica Ryoshi Seminyak
Sarong Sea Circus Secret Garden Sense Hotel SIP Seminyak Stadium Starbucks Bali Discovery Mall Starbucks Hardrock Starbucks MBG Stick
Fingers Sun Island Hotel Sushi Tei Swich Tapeo Gastrobar Teatro Gastroteque The 1O1 Legian The Balcony The Banjar The Beach Lounge Th
Breezes Seminyak The Champlung The Coffee Shop The Elysian The French Kitchen The Garoupa The Haven Seminyak The Kayana The Legia
Bali The Little Kitchen The Samaya The Santan Restaurant The Stones Salt The Oberoi Bali The Patra Jasa Bali Resort & Villas The Vira Bali Hote
The Grill Corner Tjs Tobello Tonys Villa Trattoria Ultimo VH Velvet ViAiPi Villa Asli Villa Bali Asri Villa Kresna Villa Lumbung W Retreat an
Spa Bali Wahana Money Changer Warisan Restaurant Warung Bonita Bali Warung Canggu Warung Indotopia Warung Italia Warung Jerami Warun
Mina Warung Taulan Waterbom Yutz Place Zanzibar Zen Garden Zula Vegetarian Paradise Zucchini Zushiya
Nusa dua I jimbaan Amarterra Vila & Spa Arts Replica Aston Bali Resort & Spa Alila Villa Uluwatu Ayana Resort & Spa Ayodya Resort Bali Bali Cardamon Balique Banyan Tree Boshe Black Canyon Ngurah Rai BTDC Cafe Moka Coco Bistro & Gourmet Conrad Dimare @ Karma
Kabron Finns @ Semara Four Seasons Hotel Gandha Rasa Garuda Indonesia @ Bali Collection Gending Kedis Gourmet Garage Honey & Bread
Intercontinental Bali Resort KO Karma Lounge Kayumanis Nusa Dua Piasan Klapa Kupu Kupu Jimbaran Suites Laguna Garden Le Grande Lotu
Entreprises Made in Italy Meads Beach Bar & Grill Melia Resort Nusa Dua Melia Tanjung Benoa Minimart Pratama Tanjung Benoa Musashi Resto
Nikko Bali Resort & Spa The Shore Novotel Benoa Novotel Nusa Dua Nusa Dua Beach Hotel Paon @ Taman Bhagawan Pepito Jimbaran RamadResort Benoa The Tao Bali STP Bali Sakala St Regis Bali Starbucks Nusa Dua Bali (Sogo) Sundara Swiss - Bel Hotel Segara The Bay Bali Th
Courtyard The Laguna A Luxury Collection Resort & Spa The Royal Santrian The Tree The Westin Resort Topeng @ Jimbaran Corner Ulam Mengiat
Warung Keramik Watermark White Box
denasa ISanu 1688 Beach Bar @ Grand Bali Beach Arena Aroma Meat Shop Art Cafe War