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let’s eat! 1
APRIL 2013 EDITION 45 ISSN 2085-5907
KOJapanese Serenity
GOldenlOtus
A Classic Beauty
CelebratingGolden Week
the Island’s Freshest seaFOOd
MARRYING BALI’S FRESHEST INGREDIENTS WITH ORIGINALRECIPES TO CREATE SELECTION OF PIZZAS, PASTAS AND OTHER ITALIAN INSPIRED DISHES
NIKKO BALI RESORT AND SPA - LOWER LOBBYOPENS DAILY FROM 07.00 PM TO 11.00 PMFOR FURTHER INFORMATION AND RESERVATIONSPLEASE CALL +62 361 773 377 OR EMAIL US AT [email protected]
fall in love with pizzaall over again...
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April
The Latest12-15
Local Cuisine16 Kayun Heart of Bali
The Essentials20 Watermelon Spa Food22 Balinese Boreh
Must Try28 Ginger Moon Asian Innovation
The Newest32 Garoupa New Age Chinese Dining
Spotlight36 Golden Lotus A Classic Beauty
The Main Affair40 KO Japanese Serenity
Decadent Dessert46 Gaya Gelato Italian Passion
Musings
4624 Catch of The Day The Island’s Freshest Seafood
Our CoverLocation: KO - Japanese Restaurant
Photo: Heri Obrink
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The Specialists50 Chef Sia Kee Hun, Chef Miyake Takahiro
The Insider52 Kiyofumi Okamoto Manager & Chef Take
Japanese Restaurant
Let’s Cook54 Balinese Curry
Soul Food56 Butter Home-Style Baking Let’s Sip62 Drop Street Smart Coffee Regulars
66 Food Talk
67 Map & Directory
76 Pick Up Point
5662
2850
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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 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.
KO
- J
apan
ese
Rest
aura
nt
Hello and welcome to Let’s eat! magazine,
your culinary guideline to the island of Bali.
Golden Week will be celebrated in Asia
in the first week of May, and in honour of the
many Japanese visitors who holiday in Bali
during this time, our theme for this issue is
fresh seafood.
The great Balinese fishing tradition has
withstood the test of time and early each
morning thousands of fishing boats head out
into the darkness, returning at dawn with fish,
lobster, crab and octopus that will turn up on
menus across the island. Read this month’s
Musings section (p 24) to learn more about the
island’s freshest catch. Our cover story takes
place at KO (p 40) which provides authentic
Japanese cuisine in sumptuous surrounds.
Still on the Asian trail we dine on delicious
Chinese food at Golden Lotus (p 36) and
enjoy fabulous seafood at Garoupa Seafood &
Dine (p 32.) Our search for traditional Balinese
food takes us to Mas, on the outskirts of Ubud
where we enjoy an enchanted lunch at Kayun
(p 16) where food is beautifully prepared as
a ritualistic offering, while our excerpt, Let’s
eat! Culture considers the role of fresh fruit
on the island - which has cultural, culinary and
religious significance.
As always
Bon Apetit
Hendra Oktaviano Editor-in-Chief
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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 Hendra Oktaviano Patricia
TA Bid Business DevelopmentAlison Elizabeth Bone
WritersMenur Astuti
Eve TedjaKartika Dewi Suardana
Creative Director Zulvrisa AndianiGraphic Designer Tri Angendari
Marcomm Director Ayu Sawitri HapsariDirector of Photography Heri Obrink
Account Director Agus Setiawan ([email protected])Account Executive
Margy Margaretha Leander ([email protected])Nunung Parminingsih ([email protected]) Sheron Ruth Claudia [[email protected]]
Multimedia Tommy S HeriadiHRD I. B. Kusuma Wijaya
Distribution & Circulation A.A Shelly Lospalasari & I Nyoman SupartikaCultural Advisor Kadek Wahyudita ‘Penggak’Photographer Contributor Gusi Made Gede
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.visi-media.com
BALI
Alison is a travel writer and self confessed food-lover. She has spent many years traveling the globe, immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘Everything should be tried at least once.’ Her heart has now been captured by Bali where she is happily indulging her favourite things; writing, traveling and discovering new restaurants
Menur describes herself as a part-time food lover and a full-time food friend. She enjoyed her exposure to many different restaurants during her year teaching Indonesian Language and Culture in Washington DC. Now back in Indonesia she has discovered that her pleasure in trying new food has deepened and she hopes to one day open her own restaurant.
Eve is the newest member to join the Let’s Eat team and says her family’s 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.)
Dewi admits to falling in love with writing andphotography. Her wandering feet have taken her travelling allaround the archipelago before finally settling in Bali where she set to work capturing theauthenticity of the island in words and images.
your culinary guide
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Made from Bali’s grape variety, Alphonse Lavallée, and
cultivated thoroughly in controlled practices, Sababay
Winery is proud to introduce two premium wines from its
vineyard. Pink Blossom, a rosé wine with cerise tones and
a hint of berry fruits, lychee and guava aroma, making it
perfect as an aperitif. For red wine lovers, there is also
Black Velvet, a dark ruby red with a hint of plum, roasted
oak and nutmeg, which pairs well with Asian cuisine.
Heading all three kitchens at The Royal Beach Seminyak
is no easy feat. Yet, newly appointed Chef Willy Setiawan
is effortlessly managing Indonesian-style Husk Restaurant;
Mediterranean inspired The Capris, as well as the resort’s
newly opened teppanyaki restaurant. Indonesian by origin
but nomadic by profession, Setiawan has been cooking
his way from Batam to England, specialising in Indonesian,
Chinese and Japanese cuisine.
Sababay Winery I www.sababaywinery.com
The Royal Beach Seminyak I Jl. Camplung Tanduk I P +62 361 730 730
the latest
If the enticing line up of shops at Beachwalk, Bali’s
beloved new mall is not enough to draw you in, the al
fresco tapas gastrobar on its second floor might change
your mind. Led by Spanish Chef Victor Omar Taborda,
Tapeo Gastro Bar offers an assortment of carefully
prepared tapas as well as authentic Spanish cuisine such
as paella. Panoramic sunset views over Kuta are best
enjoyed while sipping Sangria.
Tapeo Gastro Bar, 2nd Floor C, Beachwalk I Jl. Pantai Kuta
P +62 361 846 5645
Sangria sunset
a new Latitude
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Aside from the gorgeous suites at U Paasha Hotel
Seminyak, guests are also spoiled by F&B outlets such
as Alcove – for all day dining, and Alibi, a funky New
York style bar. Located right in the pulsating beat of
Seminyak’s heart, the hotel is designed in an uncluttered
and relaxing style. Book a room for a very special rate
of USD 140++ per night in one of the 94 suites or 4
penthouses from May 1 - June 30, 2013.
All the way from Napa Valley, the Beringer collection
of classic wines are now available in Bali. Beringer
Vineyard, established in 1876 by Frederick and
Jacob Beringer, is now in its third century of crafting
Napa classic wines, such as Cabernet Sauvignon and
Chardonnay. Being the oldest continuously operating
winery in Napa Valley, Beringer wines set an exemplary
standard of quality, consistency and balance that will
make your drinking experience unforgettable.
Nusa Dua Beach Hotel & Spa is proud to announce its
bountiful choice of function rooms. The resort has seven
function rooms, one large outdoor amphitheatre and five
different themed nights, ready to be set up by the talented
resort management team to cater to all sizes and requests.
Catering specialists, as well as a range of audio-visual
equipment and an efficient business centre are also in
place to support conferences and events.
U Paasha Seminyak I Jl. Laksmana 77 I P +62 361 822 8888
Treasury Wine Estates I www.tweglobal.com
Nusa Dua Beach Hotel & Spa I Kawasan Pariwisata Nusa Dua Lot North 4P +62 361 771 210
LOCATION, LOCATION,LOCATiOn
Napa’s Classic
The Bountiful nusa Dua Space
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Conrad Bali is proud to announce David Laval as the Director
of Food & Beverage. The globe-trotting gastronaut was in
charge at Conrad Maldives before landing in Bali. His magic
can already be seen in the revamped Eight Degrees South
menu, now suffused with locally sourced produce and a special
‘Balinese’ touch. Laval’s breadth of experience, learned through
work and travel in esteemed establishments such as ‘Relais &
Chateaux’ Le Lemuria of Seychelles, and the Mayfair London,
will undoubtedly lead Conrad Bali to a whole new culinary level.
Recently opened Anantara, Bali Uluwatu, sure knows how to
make a splash. Newly appointed Executive Chef, Kai Kauder
and his team have been busy creating a menu of French,
Asian and Mediterranean inspired cuisine. A German native,
Kauder has belted 18 years cooking experience in Asia’s best
establishments such as Anantara, HuaHin, winning fame for
the resort named Thailand’s Best Restaurant by Tatler for three
years running. Kauder will present Anantara’s signature Thai
dishes infused with Indonesian influence. Definitely
something to look forward to!
Conrad Bali I Jl. Pratama 168 Tanjung Benoa I P +62 361 778 788
Anantara Bali Uluwatu I Jl. Pemutih Labuan Sait Uluwatu P +62 361 895 7555
The Golden touch
Uluwatu’s new Chef
the latest
The legendary Bali Hyatt Sanur is proud to introduce
a revamped menu in their Cupak Bistro. The bistro is
serving a range of Indonesia’s popular dishes from Bali and
Manado which are renowned for being rich in herbs and
spice. Local desserts such as Es Cendol and Bubur Injin are
also offered. If that’s not enough to satisfy your appetite,
there are other delectable alternatives to try at the classic
Chinese restaurant, Telaga Naga, or perhaps the Seafood
BBQ by the pool at Omang- Omang Grill.
Hyatt Sanur I Jl. Danau Tamblingan 89 I P +62 361 281 234
Get Greedy in Sanur
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For a mere 149K, you too can be part of the Sunset
Gatherings at Sheraton Bali Kuta Resort. There are two
options: the swanky Social Hour at the Lounge with a
collection of wines from Starwood’s Wines of the World
that goes well with gourmet canapés and distinctive
artisanal cheeses; or go up to the Rooftop Hour at Bene
with sangria and wood-fired pizzas as your companions.
Either way, you will sure to be served with a breath
taking Kuta sunset.
Sheraton Bali Kuta Resort I Jl. Pantai Kuta I P +62 361 846 5555
The Sun also sets
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local cuisine
Nasi Saraswati
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Heart of BaliKAYUN
Unless you are lucky enough to be
invited to a ceremonial meal in a
village, finding a traditional Balinese
dining experience can be surprisingly
difficult. A visit to the Kayun Restaurant
and Lounge in Mas gives a rare insight
into the relationship between food
and the divine. The setting is utterly
enchanting, thatched berugas and
a main dining pavilion set amidst a
natural garden. Many of the products
used at Kayun are homemade, from the
brem (rice wine) to coconut oil to soy
sauce, and you can watch women at
work in the traditional open air kitchen
fuelled by a log fire.
Our welcome drink is a rather potent
Brem Mojito and we follow with
some traditional jamus, including a
Loloh Kayun Turmeric, a dark orange
concoction made with turmeric, ginger
and lemon, and a grassy green Loloh
Kayun Saraswati sweetened with
natural honey from Singaraja.
Translating into something akin to ‘heart touching life’, the founding philosophy of Kayun is that “Anything created with a heart will bring happiness, inner peace and positive energy.”
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Kayun Restaurant & Lounge I Jl. Raya Mas 47, Ubud I P +62 361 218 0708 50 I Open 9am - 10 pm
local cuisine
Food is beautifully presented, the Nasi Saraswati comes
on a lotus leaf, topped with eight symbolic dishes woven
from banana leaf. Each is an offering and pays tribute to
the ocean, the river, trees, earth and sky, with turmeric
rice, dry salty fish, river shrimp, grated coconut, crunchy
soya beans, sambal and spicy chicken. The Lotus Rice is
decoratively wrapped in a lotus leaf tied in a bundle. It’s
a little like opening a birthday present to reveal rice that
is slightly sweet and just a little spicy rice with pumpkin,
carrot and tossed in coconut oil. The Vegetable Bamboo
comes packed into a bamboo stem, blending the earthy
goodness of cassava leaf with tofu and tempe and
Balinese spice. While the Yuyu Crab is a fresh river crab
soup beautifully served in a coconut. Other traditional
dishes include Crispy Duck, Soto Ayam and Bubur
Rempah herb porridge made with red rice, star anise,
sweet corn, cinnamon and chicken stock, and a Natural
Daluman Pudding that takes its green colour from the
daluman leaf.
Mas is famed across Indonesia for its wood carving.
As legend has it, in the 16th century, a monk named
Danghyang Nirata placed a wooden twig in the ground,
which miraculously became a living tree filled with
golden flowers. He took this as a sign that the people
should put down their roots in this place, and call it
Mas, meaning gold; and declared that the people who
settled here would create their life from wood. As well
as a restaurant, Kayun creates stunning works of art and
sculptures lovingly carved from single tree trunks, so
make sure to take a peek in the Bidadari Gallery at the
entrance to the restaurant. Alison
Loloh Kayun Saraswati Vegetable BambooYuyu Crab
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FLESH
WATERMELON
SEEDS
RINDS
Watermelons come in many shapes and sizes; the newest shape is a square watermelon. The Japanese created them to save space; the watermelons are of exact dimensions of Japanese refrigerators, allowing a full-grown watermelon to fit precisely. All parts of watermelon are edible.
The tastiest part of watermelon
is dense with vitamins, minerals
and dietary fibre. It is also deeply
hydrating with a refreshing taste.
Watermelon seeds
are high in protein
and dietary fibre
and are a good
source of vitamin
B, as well as being
rich in minerals.
1-inch cube of watermelon rind contains 1.8
calories of carbohydrate, as well as vitamin
C and vitamin B6 , which makes it good for
your skin, immune system, and your nerve
system. It also tastes great when pickled!
In China and Japan watermelon is a popular gift to bring a host, while in Israel and Egypt, the sweet taste of
watermelon is often paired with the salty taste of feta cheese.
In Asian and Middle Eastern countries, watermelon seeds are collected, dried and roasted for eating, and can
be added to soups, tea, or used for oil.
The word watermelon first appeared in the English dictionary in 1615.
dO YOu KnOW?the essential
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The islands of Indonesia are famed for exotic spices that give rich flavours and aromas to many traditional dishes. Most
spices also have medicinal properties and can be infused in teas, blended into jamus (healing tonics,) or applied to the
skin to cure a variety of ills or to aid relaxation.
One of my first spa discoveries when moved to Bali was boreh – a traditional spicy detox treatment popular in the
mountains of Bali, where nights can be chilly. The deep penetrating heat of local spices is also favoured by fishermen
and farmers, as it increases blood circulation and relieves aching joints. Whenever I feel the onset of a cold or flu, or
feel achy from too much exercise, I head to my local spa for this treatment which warms me up from the inside and
leaves me feeling restored and revitalized. Boreh is also easy to make at home with ingredients from your spice rack.
home spaIngredients2 teaspoons each of finely ground clove, ginger, sandalwood powder.
1 teaspoon each of cinnamon, coriander, turmeric, powder.
2 teaspoons of rice powder or flour.
1 teaspoon spiced oil or rose water.
3 carrots finely grated.
Mix all the spices together and blend with the oil into a thick paste. Gently apply to your body (wrap yourself in plastic
– or banana leaves if available, or sit in the sun for a few minutes.) Once the paste has dried rub the skin so that the
mixture flakes away. Softly rub the grated carrot onto the skin to replenish moisture, then shower or take a warm bath.
splurge @ nusa dua Beach hotel and spaThe spicy detox ritual starts with an invigorating sea salt and peppermint foot scrub, followed by a nurturing massage
with warm herbal compresses of fresh betel leaf, citrus oil, and fresh lemon grass. Next, a mask of fresh crushed ginger,
nutmeg and clove is applied before being wrapped, cocoon-like as the spices warm the body, detoxify the skin and
melt away tension. The wrap also acts as an exfoliator, removing dead cells to reveal silky soft luminous skin. The
treatment finishes with a cooling application of fresh cucumber to seal in moisture. www.nusaduahotel.com/spa/
Alison
spa food
BALINESE BOreh
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musings
Catch Day
The Island’s Freshest Seafood
In the days before Bali became world famous as
holiday destination, the villages strung along its
coast were inhabited by fishermen who sailed
their colourful jukung (wood fishing boats) into
the open sea to harvest the ocean’s riches. While
much has changed on the island, and many have
turned to the more lucrative tourism industry for
income, the great fishing tradition lives on, and
visitors to Bali can indulge in a huge variety of
fresh-of-the boat seafood.
Jimbaran, with its tranquil protected waters is
still a centre for fishing, and in the early hours
of the morning the beach springs to life as
fishermen launch their jukung and head out in
the darkness, returning at dawn to off load their
catch. Some is sold right off the boat, or ends
up on display in the sprawling fish market. The
Pasar Kedonganan, (fish market) is the first point
of call for many chefs, restaurant owners and
locals looking for the freshest catch of the day.
The great Japanese tradition of sushi and sashimi is well honoured in Bali, with only the freshest of raw fish and seafood served on the sushi platters that delight diners in Japanese restaurants across the island. Let’s eat! explores the great Balinese seafood tradition that brings the catch of the day direct to the dining table.
ofthe
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Catch Day
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The smell of fish assails you long
before entering the covered
market, where everything from
lobster, to snapper, prawns
calamari and fish such as red
snapper, ikan layur and kerapu –
rarities in countries such as Japan
are offered in abundance. By
lunch time it will be appearing on
menus and in kitchens across the
island. You will find it delicately
arranged on sashimi platters,
or wrapped into sushi rolls, or
sliced and diced and tossed in
theatrical Tepanyaki displays. Japanese cuisine
aside, many restaurants in Bali specialise in
fresh seafood, from the impressive nightly
buffets in the resorts of Nusa Dua, to local
restaurants preparing Indonesian-style
seafood, like pepes ikan (fish cooked in
banana leaves), or Bali’s famous sate lilit
grilled on lemongrass skewers.
The famous nightly barbecue in Jimbaran is
also a huge lure for seafood lovers. As the sun
starts its slow descent towards the horizon,
tables appear on the golden sands and
restaurants display their catch, which will be
grilled on the spot. If you arrive a little early
take a stroll along the seafront, where, aside
from the giant covered fish market you will see
vendors selling young coconuts and durian,
musings
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and grilled corn on the cob. Make sure to check
out the colourful jukung lined up along the beach.
Like everything in Bali they are rich in symbolism
and built according to religious guidelines. For
wood, the indigenous camplung tee is favoured,
but can only be cut down on an auspicious day as
determined by the Balinese calendar. Traditionally
all members of the local fishing community join
in to build a new jukung. Once complete, a set of
rituals and blessing ceremonies need to followed
before it is judged seaworthy. Fruit, flowers and
rice are offered to the gods, and the bow is
adorned with an image of the Gajah Mina – the
mythical elephant fish with giant bulging eyes
believed to ward off evil, and whose ‘night vision’
will steer the boat through the roughest waters.
Alison
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must try ginger Moon
Asian Innovation
Gado-Gado
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It would be tempting to describe the
menu as ‘Asian fusion’, but the term
‘Asian innovation’ seems more apt.“This
is about as original as it gets,” claims
Executive Chef, Dean Keddell. With a
history of restaurant openings, Keddell
is highly imaginative, and his influence
extends beyond the kitchen and into the
restaurant design itself – so that every-
thing flows seamlessly into a relaxed and
pleasurable dining experience. Potted
palms and a large central skylight are
reminiscent of a conservatory, while
chunky recycled wooden tables
and upholstered banquette
seating grant a warm and casual
vibe to the two floored building.
Sunlight bounces off the shiny
red swivel chairs placed along a
central bar counter – a fabulous
design feature – while the subtle
glow of red lighting behind the
bar crafts a sensual allure.
Traditional flavours of Asia are
mixed up a little and given a
contemporary presentation in a
menu that has sharing in mind.
“We do crazy things with Babi
Guling, (Balinese style suckling
pig,)” says Keddell. It turns up
as spicy pork sausage on Pizza
lah – thin crispy pizza, and as a
Mini Hotdog where it is wrapped,
taco-like in delicious fluffy steam
buns and topped with spicy lawar
and sambal.
Jaffa
Ginger Queen
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Ginger Moon I Jl. Oberoi/Laksmana No. 7 I P +62 361 734 533 100 I Open 12pm - 11pm I Seminyak Map C-3
The Soft Shell Crab has a delicious crunchy coating
concealing tender flesh and is served on a sublime salad
blending sweet and savoury flavours of watermelon,
pomelo, beng kwon and cucumber with just a hint of chili
and lime. Golden Perkedel are oval shaped fritters packed
with juicy corn and topped with avocado, sweet chilli and
sour cream, while Pork and Prawn Dumplings sit on a bed
of creamy Balinese curry, sprinkled with shredded red
pepper and fresh leaves of coriander, mint and kemangi.
Gado Gado also gets a make over – with tofu, tempe and
carrots wrapped spring roll-style in cabbage leaves with
a sweet and fragrant peanut sauce. As with all the oils,
sambals and sauces at Ginger Moon, the Gado Gado
sauce is made from scratch. This attention to detail and
commitment to quality is reflected in every aspect of
the restaurant, from attentive smiley staff in smart olive
green aprons, to customised retro art work, easy listening
soundtrack, and cocktails designed to, “Put a little bit of
Bali in each glass.” Take the Ginger Queen for instance,
which is the colour of a flaming sunset, and blends fresh
citrus flavours with the depth of bourbon. Or the Ginger
Moon Cosmos where tequila and grape juice play off
each other beautifully in a sunny yellow cocktail.
The Jaffa is a fitting finale to our lunch, a rich and
invigorating dessert with Australian influences. Dark
chocolate ganache is layered with hazelnut crumble and
orange jelly and served with mandarin and ginger sorbet
and orange segments.
Keddell’s secret? “I just cook what I like to eat, whereas a
lot of chefs cooks what they think people want.” Luckily
for his patrons, he is a man of great taste. Alison
must try
Pizza Lah Prawn Dumplings
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Ginger Moon I Jl. Oberoi/Laksmana No. 7 I P +62 361 734 533 100 I Open 12pm - 11pm I Seminyak Map C-3
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the newest
GaroupaThe restaurant Garoupa is
located on Jalan Raya Kuta, with
spacious parking making it an
idyllic place to settle in for lunch
or dinner. Garoupa, as the name
suggests is a seafood specialist,
offering an eclectic menu of
Chinese food with an elegant
presentation. Apart from fish,
the restaurant also offers crab,
squid, prawn and lobster, as well
as beef, pork, pigeon, chicken
and vegetables from a range of
soups, barbeque, and other well
prepared Chinese specialities.
NEW AGE CHINESE DININGSour & Spicy Fried Grouper
Mix Juice
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Seafood Pumpkin Soup
Barbeque Duck
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The Garoupa Seafood & Dine I Jl. Raya Kuta 21 ABC Br. Abian Base I P +62 361 764 925 190 I Open 10.30am -10.30pm I Kuta Map A-5
Each dish that comes out of the kitchen
under the supervision of Chef Sarpon is
delicious, “Heart is the key ingredient for
the dishes here at Garoupa, everything else
will follow,” he reveals. Take for example
the Seafood Strawberry Spring Roll which
is no ordinary spring roll, instead the filling
is made with garoupa, a mix of seafood,
and fresh strawberries. Next, a large carved
pumpkin bowl is placed in the middle of our
table, it’s the Seafood Pumpkin Soup, a hot
and appetising treat made with grouper,
crab, and pumpkin, which the waitress pours
into our small bowls.
Garoupa is a fully air-conditioned indoor
restaurant with smoking and non-smoking
areas to cater to all Chinese food lovers with
a smart presentation and a touch of Hong
Kong lavish style. The minimalist interior
design coordinates nude, cream and earthy
soft colors, with mirror panels creating a
spacious ambience. The Sour and Spicy
Fried Grouper a la Thailand, is a crispy fried
grouper fillet prepared with a Thai style
sauce. The Barbeque Duck is also not- to-
miss, with crispy skin outside and tender
duck meat inside, with tasty plum sauce and
hoisin sauce as accompaniments. Vegetable
dishes include crispy Two-Flavoured Kailan,
sautéed kalian and fried kalian leaves, and
crunchy Salt and Chili Baby Beans.
Desserts are candy to the eye, with a
colourful presentation made of the freshest
fruits available such as Orange Juice and
Mix Juice. Three things you can expect from
Garoupa are fresh food, good taste and
consistent quality. Menur
Seafood Strawberry Spring Roll
Salt & Chilli Baby Beans
Two Flavoured Kailan
the newest
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The Garoupa Seafood & Dine I Jl. Raya Kuta 21 ABC Br. Abian Base I P +62 361 764 925 190 I Open 10.30am -10.30pm I Kuta Map A-5
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spotlight
Pan Fried PrawnSzechuan Style
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It is quite remarkable to find out
that this place has been serving
delicious Chinese cuisine since 1990.
Sipping our dark oolong tea and
waiting for our order to be cooked,
our eyes drift toward the richly
decorated room. The beautifully
carved wooden panel is a majestic
sight to behold and transforms the
restaurant into something straight
out of classic Shanghai, while thick
green carpeting mutes the noise. Far
from the typical Chinese restaurants
with their bright lights, large tables
with lazy susans and plastic table
cloths; Golden Lotus provides us
with an intimate and serene dining
experience.
“Well, that will change if you come
here on Sunday for our popular
Sunday ‘Dim sum all you can eat’
special,” explains F&B Manager,
I Nyoman Suasta. “However, you
can also book one of our private
areas,” he adds, pointing to the four
rooms, separated from the rest by
GoldenLotus
handsome tall wooden doors.
Our first course arrives, one of the
most popular dishes on the menu,
Diced Beef Saigon with garlic,
spring onion and black pepper.
“We don’t use MSG in our kitchen,
so everything is healthy and fresh,
”says Nyoman. Immediately, we
can see why this dish is popular.
The beef is marinated perfectly
and so tender that it is gone in no
time. Next up is Pan Fried Prawns
Szechuan Style, a sweet and sour
creation that hits all the right notes
after the previous taste of beef.
Between fighting over diced beef
and juicy prawns, we are waging
a war with our chopsticks against
a bowl of Chicken Fried Rice. It
is lightly spiced and yet tasteful
enough to stand alone.
A Classic Beauty
Chilled Almond Bean Curdwith Fruit Cocktail
38 let’s eat! www.letseatmag.com
Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta I P +62 361 752 403 200
Open Tuesday to Sunday 11.30am – 2.30pm & dinner 6pm – 10pm I Kuta Map D-3
An oolong sip pause later, desserts are lavishly
presented. The Golden Lotus Chilled Mango
Pudding is the perfect ending to the feast; not too
sweet, light and chilled to perfection. My partner
has opted for the Chilled Almond Bean Curd
with Fruit Cocktail, a fruity and sweet concoction
with a hint of almond aroma. We end the lunch
feast, feeling extremely decadent, leaning on our
slender and elegant Chinese chairs sighing with
pleasure. Eve
Beef Saigon
spotlight
Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta I P +62 361 752 403 200
Open Tuesday to Sunday 11.30am – 2.30pm & dinner 6pm – 10pm I Kuta Map D-3
40 let’s eat!
the main affair
With its zen gardens, kimono-clad staff and dark, sumptuous allure,
Ko provides the ultimate Japanese experience in Bali.
KOjapanese serenity
let’s eat! 41
KO Special Tepanyaki
D
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Discreetly tucked behind hedged bamboo, Ko is housed
in a stunning structure that combines Balinese design with
Japanese aesthetics. Long covered walk ways are fringed by
ornamental gardens filled with cascading ponds, pebbled
path ways and bonsai trees. Two distinct areas cater to
different dining styles, but I would suggest combining
both into a long enchanted evening. Start in the softly
lit sushi lounge, where the entrance is flagged by water
features and the bar is clad in golden hued marble. Seating
options include dining tables, or comfortable arm chairs,
while the menu offers a good choice of sushi and sashimi.
Chefs in smart black uniforms with tall red hats cut striking
figures, and busy themselves slicing, rolling and artfully
arranging our platters. California Rolls are filled with crab
and avocado and wrapped in crunchy orange tobiko, while
the Sushi Dinner comes with an assortment of prawn,
salmon, yellowtail, unagi, salmon cake and tuna sushi rolls.
An excellent selection of sake and shochu is on offer, but I
am drawn to the Japanese Mule, an innovative concoction
blending the earthy, nutty taste of Shochu, with ginger and
bitters into what may be the perfect aperitif.
the main affair
KO Special Teppanyaki
www.letseatmag.com let’s eat! 43
KO @ Intercontinental Bali Resort I Jl. Uluwatu 45, Jimbaran I P +62 361 701 888 50 Tepanyaki / 50 Sushi Lounge
Open 6.30pm-11pm I Jimbaran Map B-4
44 let’s eat! www.letseatmag.com
the main affair
For our next course, we follow the candlelit passageway
to an ornate door that slides back to reveal a pebbled
pathway leading to a Buddha statue. On either side,
generous black stone tepanyaki counters await. The
theatrics of tepanyaki always add a fun dimension to
the dining experience and things quickly heat up as
Chef Gede sends a dramatic flame across the grill.
Having cooked on the tepan for twenty years, Gede is
quite the maestro and treats us to a dazzling display of
juggling, slicing, dicing and flipping. We have chosen
the Ko Special, with multiple courses including salmon
sashimi, tepanyaki vegetables sprinkled with sesame,
prawns, tuna, miso soup and garlic rice. A good mix of
condiments includes ginger sauce, and a spicy Japanese
mayonnaise. Everything is excellent, with highlights
being the barramundi tossed in a butter, soya, white
wine sauce, and the juicy fat tenderloin cooked in soya,
red and white wine. Desserts of Peach Flambe with
green tea ice cream, and Banana Tepanyaki drizzled in
a rich caramel sauce leave us well satiated. I have never
been to Japan, but if the dining experience at Ko is
anything to go by, then I definitely want to go. Alison
Chef GedeCalifornia Rolls Peach Flambe
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decadent dessert
Gaya GelatoITALIAN PassIOn
Step inside Gaya Gelato to find an elegant and
immaculate space, fragrant with the delicious aroma
of tropical fruit, chocolate and freshly baked biscuits.
100% natural ingredients are hand selected – the
freshest fruit in season, premium roasted coffee,
pistachios imported from Syria – then combined with
strict processes, time-tested recipes and of course
a good healthy dose of Italian passion to create
some of the island’s finest gelato. Artificial flavours,
preservatives and colour are strictly prohibited,
allowing the taste of nature to shine through.
Gaya Gelato honours the original tradition of Italian Gelato in Bali
let’s eat! 47
Cocoa Dusted Meringues, Cereal Cocoa BiscuitsFragola, Lemongrass, Bacio
Passion Fruit, PistachioGinger Stracciatella
48 let’s eat! www.letseatmag.com
Fruit sorbetto is made with the pulp of fresh
fruit, sugar and water – nothing else – yet the
taste of the fragrant Fragola (strawberry) is so
smooth and creamy you would swear there
must be dairy lurking in there somewhere. The
same can be said of the exotic Lemongrass
and the rich Passion fruit. Of course when it
comes to the rich, velvety gelato, milk and
cream are well loved allies. Stracciatella is
always my first choice when it comes to Italian
gelato, and the addition of ginger in the
Gaya Ginger Stracciatella is divinely inspired.
Freshly churned fiordilatte gelato is infused
with ginger, then mixed with generous chunks
of dark chocolate to create the most
sublime flavour. While the Bacio, (chocolate
hazelnut) easily equals anything you would
find in Italy.
There is also an alluring array of biscotti
to choose from, including Cocoa Dusted
Meringues, crunchy biscotti packed with
almonds, and Cereal Chocolate Biscuits,
best enjoyed with a coffee or tea in the
courtyard overlooking the hanging garden.
Set in tropical Sayan, on the outskirts
of Ubud, Gaya Gelato is part of Italian-
founded, Gaya Fusion, a contemporary art
space which includes an open air restaurant
with lofty views over the rice fields, and a
non profit gallery with regular art exhibitions
and an emphasis on cultural programming.
Luxurious villas at the back combine the
best of Italian/Balinese aesthetics and were
originally built to accommodate visiting
artists. Whether staying in a villa, dining
in the restaurant or dropping by for a
gelato, the Gaya Fusion experience is an
inspirational one. Alison
Gaya Gelato I Jl. Raya Sayan, Ubud, Bali I P +62 361 979 252 10 I Open 8am-11pm
decadent dessert
Gaya Gelato I Jl. Raya Sayan, Ubud, Bali I P +62 361 979 252 10 I Open 8am-11pm
Born and bred in Malaysia, Chef Sia Kee Hun grew up
surrounded by all sorts of herbs and spices. “I’ve never
been a good student, academic life just doesn’t suit me
and so I decided to work as soon as I could - in a way
I found my passion for cooking by accident,” says Hun,
before disappearing into the kitchen. He returns with a
serving of tantalising Nonya Asam Curry Lamb Shank,
an example of Strait Chinese cuisine which is typically
rich in spices and strong in flavour. “I went to work in
Kingwood Hotel for two years and there I realised I need
to learn more if I want to be serious about being a chef.”
Hun went on to study in Ming Dao University, Taiwan
and immediately joined Starwood Hotel in Kuching after
graduation. His love of travel and food brought him to his
next destination, The Laguna Resort & Spa in December
2012. “I want to introduce my specialty, Peranakan (Strait
Chinese cuisine) to Bali, my food will bring you pleasure
and happiness,” he says.
We find Chef Miyake Takahiro behind the sushi bar,
carefully slicing a chunk of Balinese tuna fish. “I love
experimenting with Japanese food which is why I always
work outside Japan and constantly challenge myself
with new techniques and cuisine,” says Takahiro, while
carving a round ice dome for his special sashimi platter.
That trait has stayed with him since he was a kid in Osaka,
watching his father slicing a freshly caught fish. It was no
surprise for the family when he decided to join a cooking
course and started his career as a cook helper at Nikko
Osaka in 1982. “I’ve been cooking with Nikko for 30
years now. They sent me to Paris, Taiwan, even Mexico
to work and teach other chefs,” he explains. In Bali since
2012, he focuses on giving the best Japanese experience
to his guests through his superb knife skills and expert
knowledge. “I’ve managed to create a slightly different
taste for sushi and teppanyaki to suit the weather in Bali,”
he tells us.
Chef sia Kee hun Chef Miyake takahiro
Arwana RestaurantThe Laguna, a Luxury Collection Resort & Spa, Nusa Dua, BaliKawasan Pariwisata Nusa DuaP +62 361 771 327
Benkay Japanese RestaurantNikko Bali Resort and SpaJl. Raya Nusa Dua Selatan
P +62 361 773 377
50 let’s eat!
the specialist
ChECk OUTtheir videos, visit
www.letseatmag.com/videowww.letseatmag.com
Chef Miyake takahiro
Q: What is your favourite cuisine? CHEF HUN: I like spicy food like Thai, Nonya or
Szechuan food. Bring them on!
CHEF MIYAKE: I enjoy Italian food and European
desserts.
Q: What do you usually cook at home? CHEF HUN: Noodles.Any kind of noodles, even a
revamped instant noodle!
CHEF MIYAKE: Japanese food such as sushi, sashimi,
tempura. My wifeis usually the one who makes home
style food.
Q: What kind of music do you like to hear when you are cooking? CHEF HUN: I enjoy listening to classical music.
CHEF MIYAKE: I’m into classic rock such as Led
Zeppelin.
Q: What’s your next career goal? CHEF HUN: After Bali, maybe moving to New
Zealand. I’d like to explore the country.
CHEF MIYAKE: I want to take another challenge,
maybe a new creation – like a mix between Japanese
and another cuisine.
Q: What is the best thing about being a chef?CHEF HUN: I can create anything from scratch.
CHEF MIYAKE: That I have the ability to make
someone else fulfilled and happy.
Q: if cooking is your main course, what do you like on the side?CHEF HUN: Fishing, as it gives me time to think and
relax. The moment when I catch a fish is the best
moment of my day.
CHEF MIYAKE: It’s simple. Listening to music and
sleeping.
Q: What do you think about Bali?CHEF HUN: It is a very relaxing and friendly place to
live.
CHEF MIYAKE: I love how Balinese are very friendly
towards strangers and quick to say “Hi.” It’s very hot
and I sweated a lot when I first arrived, but now I’m
used to it.
Q: What did you dream of when you were a kid?CHEF HUN: To be an interior designer. Someday I
want to to design my own dream house.
CHEF MIYAKE: I wanted to be a Japanese history
teacher.
Q: What is your philosophy?CHEF HUN: Just enjoy everything and let it flow.
CHEF MIYAKE: Embrace challenges. The harder things
are to get, the more satisfied you will be.
Q: Famous last words?CHEF HUN: Delicious food makes happy people.
CHEF MIYAKE: I hope more restaurants in Bali will
use locally grown products instead of importing
ingredients that can be cultivated here on the island.
let’s eat! 51
Text by Eve
CheFBATTLE!
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52 let’s eat! www.letseatmag.com
Kiyofumi OkamotoManager & Chef; Take Japanese Restaurant
Osaka-born Chef Okamoto has been serving up delicious Japanese food in Bali for nearly 20 years and opened his first restaurant, Take in 1999. Let’s eat! catches up with him over a round of crispy gyoza and freshly
cut sashimi, while he shares well-learned tricks of the trade, and how Jimbaran fish-sellers fondly refer to him as “Take.”
Q: Describe your typical day at work?
A: I’m already shopping for seafood in Jimbaran
by 7am, and then go to the restaurant to prepare
everything. I go back to the seafood market for a
second shopping spree in the afternoon and return to
Take until closing time. I choose all the fish by myself,
that way I can be sure we use only the
freshest ingredients.
Q: How did you end up opening Take?
A: I had cooking experience in Osaka, where I was
born. I was lucky enough to have good friends who
were willing to teach me to make sashimi and other
Japanese dishes. I came to Bali when I was young and
fell in love with the nature here. 19 years later, I’m still
here. I decided to open Take in 1999 with my partner
and now we have two Take restaurants and 600 items
in our menu.
Q: What comes next?
A: I am happy with what I do now. I want to keep
developing the menu. Currently, we add five or six
items to our menu every month – the ideas just keep
coming to me, like my recent invention, Ebi Cream
Croquette. Maybe one day we will break the
Guinness World Records.
Q: How do you see the development of the F & B industry in Bali?
A: I think it is very important to have a high
standard in cooking, especially in Japanese
restaurants. I find not all Japanese restaurants in Bali
are really Japanese, the taste is different from what I
learned and know.
Q: What is your philosophy in cooking and business?
A: I firmly believe in making a personal connection
with my guests. I always greet my customers and
give recommendations if needed, according to their
tastes, especially if they are regular customers.
Text by Eve
the insider
54 let’s eat! www.letseatmag.com
The term curry refers to any dish where the main ingredients are cooked in a spiced gravy or sauce. Chicken Curry is very common in South and East Asia and is cooked with onion, garlic, and a variety of spices – depending on where it is being made. This version of Indonesian Chicken Curry is made with coconut milk which gives it a smooth and creamy consistency.
4 chicken thighs or breasts
(cut into pieces)
1 tablespoon chicken powder
2 tablespoons light soy sauce
2 tablespoons corn flour
300g peeled shallots
100g peeled garlic
2 candlenuts
1 inch turmeric
50g dried shrimps
1 tablespoon shrimp paste
4 tablespoons ground chili paste
1 tablespoon ground coriander
3 stalks lemongrass
400g cooked potatoes
200g tomatoes
2 sliced big onions
2 tablespoons sugar
Salt, to taste
1 cup coconut milk
let’s cook
Ingredients a (mixed)
Ingredients B (blended)
Ingredients C
Ingredients d
Ingredients e
http
://b
log.
whe
rean
dwha
tinth
ewor
ld.c
om
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Deep fry ingredients A in
heated oil until golden
brown. Remove to drain.
Heat up 5 tablespoons oil
in pot, stir-fry ingredients B
and C until fragrant. Add in
ingredients D and stir well.
Add fried chicken and
coconut milk and simmer
gently to seal flavours. Serve
with white rice.
Method
56 let’s eat! www.letseatmag.com
soul food
Bacon & Egg Pie
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Marrocchino Chocolate Orange Bundt Cake
Butter Cake & Coffee Shop in Berawa has all the bases covered, with plenty
of home style touches. “We wanted to create something with soul,” says
Gita, who started the café with her Balinese husband Marshello. Growing up
in her native Poland, Gita was surrounded by the cakes her grandmother and
mother made, so it is no surprise that she inherited a talent for baking. As for
Marshello, he is best known on the island as the front man of rockabilly band,
Hydrant (they seriously rock!) and as the life guard, who became a star on
the hit Australian television show Bondi Rescue: Bali. He also makes a pretty
good cappuccino!
ButterHOME-sTyLE BAking
There can be few things more uplifting than a great cup of coffee,a delicious slice of homemade pie, and some food for thought.
58 let’s eat! www.letseatmag.com
Butter Cake & Coffee Shop I Jl. Pantai Berawa 44 I P +62 81 936 216 983 20 I Open 8am - 6pm ( closed Sunday )
The vibe is homely, with blue walls, dainty tables and chairs
and a decorative fireplace stacked with logs, while walls
are scattered with framed quotes – although my favourite
is the sign out front, “When a bike is stolen a fairy dies.”
But it’s the display cabinet filled with wonderful home-
style freshly baked cakes and pies that really demands
attention. I have to admit, this isn’t my first trip to Butter.
I live around the corner and often drop by for a fluffy
Cinnamon Roll smeared with a thick topping of cream
cheese frosting, or a Chocolate Chip Cookie which goes
remarkably well with a Latte. Today I venture into new
territory, with a thick slice of marbled Chocolate Orange
Bundt cake, and an excellent Cranberry and White
Chocolate Scone, (that also goes very well with a Latte.) If
dairy/gluten intolerances mean you often miss out on the
good stuff, you are going to love Butter. The mousse-
like Flourless Chocolate Cake is deliciously smooth and
soft, while the cellophane wrapped Gluten Free Blondies
are kind of crunchy and chewy at the same time. Those
looking for something savoury can try the Bacon and Egg
Pie topped with flaky pastry, or the deep dish Mushroom
Quiche.
On the liquid side of things, the Marshmallow Milkshake
is a tall glass of lascivious naughtiness that leaves me
grinning like a five-year old. Returning to my slightly more
mature self, I follow with a Marocchino a glass covered
with a thick coat of Nutella, and filled with an espresso
shot and a dash of creamy foam. After drinking the
coffee I scoop up the warm gooey Nutella with a spoon
– still grinning like a five-year old! Gita also specialises
in customised made-to-order cakes and is putting the
finishing touches on an impressive burlesque-style
birthday cake while we visit. It is also worth dropping by
on Saturdays for the Polish Apple Pie, made from her
grandmother’s secret recipe. Alison
soul food
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“Fish, to taste good must swim three timesin water, in butter, and in wine”
+ +
- Polish Proverb
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Belgian Hot Chocolate
let’s sip“Coffee smells like freshly grinded heaven,” is written on a wooden board at Drop, a coffee spot located in the hip
area of Petitenget, just minutes away from the beach. With a white net covering the pergola, you are sure not to miss
the open air space with a timber deck in front. Wooden chairs and tables on the deck create a simple but friendly
atmosphere, while inside there is a big communal table with various traditional games, and a wall decorated with
artistic murals and Japanese comic strips.
DropStreet Smart Coffee
Cherry Tomato, Feta, and Basil Bruschetta
www.letseatmag.com let’s eat! 63
“Coffee smells like freshly grinded heaven”
Thai Coffee
64 let’s eat! www.letseatmag.com
Drop I Jl. Petitenget 88X Seminyak I P +62 81 236 786 859 30 I Open 08.30am - 8.30pm
Cafe Latte
Masha and Denis, the owners, opened Drop two years
ago, with many regular customers coming back for
macchiato shots or high speed wi-fi while enjoying
an all day breakfast. Look for special drinks made by
the experienced and friendly barista; like seasonal
Vietnamese Coffee, Chai Tea, Green Tea Latte, and
Thai Coffee. And if you crave home-style Belgian Hot
Chocolate with marshmallows, Drop’s version is served in
a big cup with yummy foam on top, a la cappuccino.
During sunset hours, there is certainly good reason
to pop in to Drop for an aperitif, perhaps a glass of
Chilean Rose Wine and a Cherry Tomato, Feta, and
Basil Bruschetta. There is also a selection of fine loose
tea, fresh fruit juice, and healthy smoothies like the
rich, smooth Papaya, Strawberry, Coconut Milk, Oat. A
selection of fresh croissants, home made quiche and
cakes are displayed on the bar, and be sure to check
out the board for the daily fresh sandwiches. If you have
specific requests for your order, simply ask one of the
baristas for your customised item, including soya or non-
fat milk to substitute full cream milk. All drinks are made
without sugar, which means liquid sugar on the side.
Drop also has a monthly garage sale, where everybody
can bring second hand items to sell.
Denis is a DJ who plays at famous hang out spots like
Potato Head and Maria Magdalena, so the music is also
great at Drop. And if you have had a late night after
catching one of his sets somewhere around town, then
Drop is also the place to head to. Orange and Carrot
Juice and Chorizo, Tomato Chutney, and Cheese Toast
are hearty, satisfying, and “A cure for hangovers” as
Masha tells us. Menur
let’s sip
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I don’t eat pork Saya tidak makan babi
I want to order Saya mau pesan
Is the portion big? Apakah porsinya besar?
Is the portion small? Apakah porsinya kecil?
Do you open for lunch? Apakah buka untuk makan siang?
Can I see the menu please?
Boleh saya lihat menunya?
Can I cancel the order please?
Boleh saya batalkan pesanannya?
I want to make a reservation for dinner
Saya mau pesan tempat untuk makan malam
I want to sit at the corner
Saya mau duduk di pojok
I’d like... Saya mau...
to ask tanya
to buy beli
more lebih banyak
less lebih sedikit
five ounce lima ons
three sacks tiga karung
two crates dua kerat
a dozen satu lusin
seven portions tujuh porsi
eight pieces delapan buah
nine slices sembilan iris
that one yang itu
this one yang ini
66 let’s eat! www.letseatmag.com
This is... Ini...
tasteless hambar
perfect sempurna
hot panas
watery encer
delicious enak
food talk
talkingchinese
foodwords
foodwords
noodle bakmi
white rice nasi putih
vermicelli bihun
soup sup
chopstick sumpit
bowl mangkok
steam kukus
fried goreng
fresh segar
baked panggang
sugar gula
dumpling pangsit
crab kepiting
tofu tahu
chicken stock kaldu ayam
clam kerang
mango mangga
eatInG Out = MAkAN dI LUAr
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BALI
let’s eat! 69www.letseatmag.com
KUTA
SEM
INYA
K War
isan
Rest
aura
nt
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SANU
rUB
Ud
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jIM
BArA
NNU
SAdU
A
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SAMBAL ShrIMpJl. Kayu Aya 6
SLIppErY SToNESeminyak, Batu Belig
ThE BrEEzES rESorT & SpA BALIJl. Camplung Tanduk No. 66P +62 361 730 573
WArISAN rESTAUrANTJl. Raya Kerobokan 38 SeminyakP +62 361 731 175www.warisanrestaurant.com
WArUNg jErAMIJl. Kunti IP +62 361 847 5970
WArUNg TAULANBanjar Semer KerobokanP +62 361 738 229
BETELNUT cAféJalan Batu BolongP +62 821 4680 7233
BUNgALoWJalan Pantai BerawaP +62 361 844 6567
BUTTEr cAKE & coffEE ShopJl. Pantai Berawa 44P +62 81 936 216 983
cAfé cANggUJalan Pantai BerawaP +62 361 219 2255
cAfé MoKAJalan Raya AnyarP +62 361 844 8933
dESA SENIJl. Subak Sari 13, Pantai BerawaP +62 361 844 6392
EMBUN LIfE cAfEJl. Kayu Putih/Subak Sari 77P +62 361 847 5614dEUS Ex MAchINAJalan Batu MejanNo. 8, Canggu Ph +62 361 368 3395
grEEN gINgErJl. Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640
gUSTo gELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041
MErIcA @ pAN pAcIfIc NIrWANA BALI rESorTJl. Raya Tanah Lot PO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887
STIcKY fINgErSEcho Beach P +62 361 809 0903
ThE coffEE Shop @ WArUNg cANggUJl. Pantai BerawaP +62 361 843 1988
WATErcrESSJalan 21a Batu BeligP +62 361 780 8030
Canggu
KApUr SIrIh @ ATANAYAJl. Sunset Road No. 88 AP +62 361 846 8600www.atanaya.com
LA cUcINA ITALIANA & ThE poNd @ Discovery Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
ThE LoNg rIcE TABLE @ ThE SToNES hoTELJl. Raya Pantai KutaP +62 361 3005 888
MAccAroNIJl. Legian 52P +62 361 754 662www.maccaroniclub.com
MAgNoLIA cAfE @ ASToN grand kuta hotel & residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com
NEroJalan Legian 384P +62 361 750 756www.nerobali.com
pAVoNEJalan Padma Utara no. 4P +62 361 756 030
porTABELLA BISTro @ foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100
roofTop dINE & MUSIc LoUNgE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
roSSo VIVoJalan Pantai KutaP +62 361 751 961
SEAfood hoUSEComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-bali.com
STAdIUM cAféComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 100www.rama-restaurants-bali.com
TAKE jApANESE rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745
TApEo gASTro BAr2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645
ThE BEAch LoUNgE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200
AMAzINg BALI cAfEDouble Six Beach SeminyakP +62 361 783 7374
ANoMALI coffEEJalan Kayu Aya No. 7B Oberoi
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
cAfé zUchINIJalan Oberoi No. 49P +62 361 736 633
chEz gAdo gAdoJalan Camplung Tanduk (Dhyana Pura) 99P +62 361 736 966
coSMIc dINErJalan Sunset RoadSunset Star Blok C
dAhANA rESTAUrANT& gALLErYJalan Petitenget No.98XP +62 361 4730131
dEjAVU KITchENJalan Double 6 Blue Ocean Beach No.7XP +62 361 732 777
dropJl. Petitenget 88 X SeminyakP +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
fLYINg fISh@ o-cE-N BALIJalan Arjuna 88XP +62 361 737 400www.outrigger.com
gINgEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533
hU’U BAr & grILL Jalan Petitenget, KerobokanP +62 361 736 576www.nutmegsrestaurant.com
KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436
MANNEKEpISJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com
MéTIS Jl. Petitenget 6 Kerobokan KelodP +62 361 737 888www.metisbali.com
MYKoNoS Jalan Kayu Aya 52,OberoiP +62 361 733 253
pATIo @ pLATArAN BALI rESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
pETITENgETJalan Petitenget #40P +62 361 473 3054
rUMoUrSJalan Kayu Aya 100 OberoiP +62 361 738 720
rUSh BAMBoo@ ThE ELYSIAN BoUTIqUE VILLA hoTELJalan Sari Dewi 18P +62 361 730 999www.theelysian.com
AL dENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111
BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1
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
BoMBUrA BAr & rESToBliss Wayan HotelJalan Sriwijaya 88P +62 361 767 222
BUBBA gUMp ShrIMp coJalan Kartika Plaza 8XP +62 361 754 028
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
ThE gAroUpAJl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15www.rama-restaurants-bali.com
goLdEN LoTUS, h2o & grAcIE KELLY’S IrISh pUB@ BALI dYNASTY rESorTJl. Dewi Sartika, TubanP +62 361 752 403
hArd rocK cAféJalan Pantai KutaP +62 361 755 661www.hardrock.com
Kuta Seminyak
The Deck
ThE dEcK Jalan Petitenget, SeminyakP +62 361 8487 200 www.thedeckbali.com
Restaurants.
let’s eat! 73let’s eat! 73www.letseatmag.com
ThrEE MoNKEYS SANUrJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002
WArUNg KAYU ApIJl. Bypass Ngurah Rai No. 65P +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 246BrIdgES BALIJalan Raya CampuhanP +62 361 970 095
BASILIco & LAdA@ 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
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 @ 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
TELAgA NAgA @ BALI HYATT Jl. Danau Tamblingan 89P +62 361 281 234
ThE VILLAgE @ grIYA SANTrIAN Jl. Danau Tamblingan 47 P +62 361 285 025www.santrian.com
Sanur grEEN hoUSEJalan Monkey ForestP +62 361 978 189
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
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
MUrNI’S WArUNgCampuhan BridgeP +62 361 975 233www.murnis.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
STArBUcKS UBUdJl. Raya Ubud, CampuhanP +62 361 978 189
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. 19,8, GianyarP +62 361 975 656www.balisafarimarinepark.com
TUT MAKJalan Dewi SitaP +62 361 297 5754
UMA BY coMoJl. Raya Sanggingan, KedewatanP +62 361 972 448
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
BELLA SINgArAjA, Ko & jIMBArAN gArdEN @ INTErcoNTINETAL BALI rESorTJalan Uluwatu 45P +62 361 701 888
chIrINgUITo EL KABroNJalan Pantai CemonkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416
chocoLATE cAfé, TopENg rESTAUrANT & BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663
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
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
KArMA LoUNgE @ KArMA jIMBArANJalan Bukit PermaiP +62 361 708 800
KAT’S KITchENJalan Raya Uluwatu 11 JimbaranP +62 361 704 279
Ko @ INTErcoNTINENTAL BALI rESorTJalan Raya Uluwatu 45P +62 361 701 888
KISIK @ AYANAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MérIdIEN BALI jIMBArANJl. Bukit Permai JimbaranP +62 361 846 6888
pEpENEro TEMpLE hILL STUdIoSJalan Wanagiri, JimbaranP +62 361 704 677
SoNo TEppANYAKI @ ANANTArA ULUWATUJl. Pemutih, Labuan Sait UluwatuP +62 361 895 7555
SINgLE fINUluwatu (below Blue Point)P +62 878 620 398 66
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
WhITE BoxJl. By Pass Jimbaran - Petanahan Sari 2AP +62 361 778 711www.whiteboxbali.com
cAfé dES ArTISTES Jalan Bisma 9XP +62 361 972 706
cASA LUNA Jalan Raya Ubud P +62 361 977 409www.casalunabali.com
cAScAdES @ ThE VIcEroY BALIJalan Lanyahan, Bj NagiP +62 361 972 111 www.cascadesbali.com
cLEAr cAféJalan Hanoman No. 8P +62 361 889 4437
coffEE & ...Monkey Forest Road No 67P +62 361 972 950
ELEphANT SAfArI pArK ANd LodgEJalan Elephant Park taro/TegalalangP +62 361 721 480
fIVELEMENTSPuri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, BadungPh +62 361 469 206
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
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.com
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 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 dEWATA WINEJalan By Pass Ngurah Rai 564 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 Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, TabananP +62 81 3370 65688
[email protected] +62 361 724 392
goUrMANd dELI @ ST. rEgIS BALI rESorTKawasan PariwisataNusa DuaP +62 361 847 8111
goUrMET gArAgEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650
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
BrEWErS BEEr gArdENJalan Legian No. 157 KutaP +62 361 754 915
cENTErSTAgE@hArd rocK hoTELJalan Pantai KutaP +62 361 761 869
dEEjAY cLUBJalan Kartika Plaza 8XP +62 361 758 880
dIVINE WoNdErLANdJalan Kayu Aya, OberoiP +62 361 730 759
EIKoNJalan Legian 178, KutaP +62 361 750 701
grAcIE KELLY’S @ BALI dYNASTY rESorTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403
hArd rocK cAféJalan 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 9 SeminyakP +62 361 736 969
M BAr goJalan Legian, KutaP +62 361 756 280
NAMMoS 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
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
NoVoTEL BALIJalan PratamaP +62 361 772 239pAoN 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
ArWANA @ ThE LAgUNAKawasan PariwisataP +62 361 771 327
BoNEKA @ ThE ST. rEgIS BALI RESORT P +62 361 847 8111 www.stregis.com
hoNEY ANd BrEAdpEpITo ExprESSJl. By Pass Ph +62 361 776 316
LAgooNA@ AYodYA rESorT BALIJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102
TanjungBenoa
MULIA rESorT & VILLAJ. Raya Nusa Dua SelatanP +62 361 301 7777www. ayodyaresort.com
ocTopUS @ AYodYA rESorTJalan Pantai MengiatP +62 361 771 102www. ayodyaresort.com
pASAr SENggoL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
pIASAN & TETArINg rESTAUrANTKayumanis Nusa Dua Private Villas & SpaBTDC Area P +62 361 770 777www.kayumanis.com
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
TETArINgBTdc ArEAP +62 361 770 777
ThE TErrAcE @ AMANUSA Nusa Dua P +62 361 772 333
ThE ShorE @ NIKKo BALI rESorT ANd SpAJalan Raya Nusa Dua SelatanP +62 361 773 377
VErANdA rESTAUrANT @ ThE WESTIN rESorTSP +62 361 771 906www.westin.com/bali
hArd rocK BEAch cLUB (hrBc) dELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
hATTEN WINEThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai. KutaP. +62 361 767 422HattenWines.com
IcELANd 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
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
UNILEVEr food SoLUTIoNSJakartawww.unileverfoodsolutions.co.id
ozIgo BAr UBUdJalan Sanggingan UbudP +62 81 974 728
rEd cArpET- chAMpAgNE BArJalan Kayu Aya 42C, SeminyakP +62 361 737 889www.redcarpetbali.com
rocK BAr @ AYANA rESorT & SpAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222
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
ThE TrEEJalan Pratama,Tanjung BenoaP +62 361 773 488
Nusa Dua
Miscellaneous Club & Bars
let’s eat! 75
Ngurah rai International Airport International Arrival I Qatar Airways Lounge
Kuta I Seminyak I canggu 3V Kerobokan • 100 SunSet • ABC (Amazing Bali Cafe) • Aglio Olio • Al’Dente • Ametis Villa Bali • Ananta Legian Hotel • Anantara Resort Seminyak Bali • Anomali Coffee • Aston Kuta • Grand Kuta • Bale Bali • Bale Udang Mang Engking • Bali Bakery • Bali Deli • Bali Dynasty • Bali Fine Wine • Bali For You • Bali Garden Beach Resort • Bali Kuta Resort by Swiss - Bel Hotel • Bali Mandira Beach Resort & Spa • Bali Star • BaliEpicure • Beach Walk “Eat and Eat” • Bebek Tepi Sawah • Bella Italia • Betelnut Café • Beras Merah • Best Western Kuta Beach • Best Western Kuta Villa • Bianco • Bian Yue • Biku • Bistro Batu Kali • Black Canyon Kutabex • Bliss Wayan Hotel • Blue Fin • Brasserie • Bubba Gump • Butter Cake & Coffee Shop • Cafe Canggu • Cafe Degan • Cafe Marzano • Cafe Moka Seminyak • Cafe Moka Canggu • Cak Kandar • Canggu Club • Chez Gado Gado • Coco Gourmet • Cocoon • Coffee Corner • Cold Stone • Colony Boutique Hotel • Cosmic Diner • D’Sawah • Danoya Private Luxury Residence • Dapur Sedap • Dapur Sunda • De Bali Cafe & Resto • Delicious Onion • Desa Seni • Deus Ex Machina • Dijon Cafe • Drop • Drum Whisky • Dulang Cafe • Earth Cafe • Eat Well • Echo Beach House • Embun Live Cafe • Enhay Cafe • Evo • Fave Hotel • Febry’s • Flapjaks • Gabah • Gion • Ginger Moon • Global Expat • Glove & Stove • Grand Istana Rama • Grandmas Seminyak • Green Garden • Grocer and Grind • H20 @ Bali Dynasti Resort • Hard Rock Cafe Bali • Hard Rock Hotel • Harris Resort Kuta • Harris Riverview • Harris Sunset Road • Holiday Inn Resort “Envy” • Hu’u Bar & Grill • Ibis Hotel Kuta • Ifiori • Impala 60’s • 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 Hotel • La Lucciola • Legian Beach Hotel • Little Green • Maca Villa and Spa • Maccaroni • Ma Joly Restaurant & Lounge • Mama San • Mannekepis Jazz-Blues Bistro • Mata Air cafe • Me’nu Bar • Métis • Minimart Oberoi Petitenget • Minimart Double Six. Minimart Laksamana Oberoi • Minimart Nakula Legian • Minimart Padma • Minimart Pantai Kuta • Minimart Raya Seminyak • Minimart Seminyak (in front of Warung Made) • Mykonos • Nero Bali • Nyaman Villas • Oazia Spavodka Bar and Kitchen • O-ce-n • Om Beach Lounge Restaurant • Oma Thia’s Kitchen • Padma Resort & Hotel Bali • Pan Pacific Nirwana • Pantry Magic • Passargad Persian Restaurant • Patio @ Plataran Bali Resort & Spa • Papa’s Cafe • Papaya Fresh Gallery • Pavilion Bali • Pavone • Pepito Tuban • Piduh • Potato Head • Pullman Bali Legian Nirwana • Pulp Art Juiceteria • Queen’s of India • Queen’s Tandoor • Quest Hotel • Ramada Bintang Bali • Ramada Camakila Resort • Ramayana Seaside Cottage • Red Carpet Champagne Bar • Risata • Royal Beach Seminyak • Rosso Vivo • Rumours • Ryoshi Seminyak • Sarong • Sea Circus • Secret Garden • Sense Hotel • SIP Seminyak • Stadium • Starbucks Bali Discovery Mall • Starbucks Hardrock • Starbucks MBG • Sticky Fingers • Sun Island Hotel • Sushi Tei • Swich • The 1O1 Legian • The Balcony • The Banjar • The Beach Lounge • The Breezes Seminyak • The Champlung • The Coffee Shop • The Elysian • The French Kitchen • The Garoupa • The Haven Seminyak • The Kayana • The Legian Bali • The Little Kitchen • The Samaya • The Santan Restaurant • The Stones “Salt” • The Oberoi Bali • The Patra Jasa Bali Resort & Villas • The Vira Bali Hotel “The Grill Corner” • Tj’s • Tobello • Tony’s Villa • Trattoria • Ultimo • ViAiPi • Villa Asli • Villa Bali Asri • Villa Kresna • Villa Lumbung • W Retreat and Spa Bali • Wahana Money Changer • Warisan Restaurant • Warung Bonita Bali • Warung Canggu • Warung Indotopia • Warung Italia • Warung Jerami • Warung Mina • Warung Taulan • Waterbom • Yut’z Place • Zen Garden • Zula Vegetarian Paradise • Zucchini • Zushiya
Nusa dua I jimbaran 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 • El Kabron • Finn’s @ 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 • Lotus Entreprises • 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 • Ramada Resort Benoa “The Tao Bali” • STP Bali • Sakala • St Regis Bali • Starbucks Nusa Dua Bali (Sogo) • Swiss - Bel Hotel Segara • The Bay Bali • The 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
denpasar I Sanur 1688 Beach Bar @ Grand Bali Beach • Arena • Aroma Meat Shop • Art Cafe Warung • Au Bon Marche • Ayucious Rest • Bali Adventure Tours • Bali Dewata Wine • Bali Moon Liqueurs • BNI • Bonsai • BRI • Cafe Batujimbar • Cape Discovery • Charming • Cinnamon • Corporate of Swiss - Bel Hotel Int’l • Flapjaks • Fivelement • Fortune Cookie • Garuda Indonesia @ Jalan Sugianyar No.5 • Garuda Indonesia @ Sanur Beach Hotel • Gelato Secret • Grand Hyatt Sanur • Griya Santrian/The Village • Fume Gourmet • Hatten Wines • Jempiring @ Aston Denpasar • Kadin Bali • Kokoya • Kopi Bali House • La Taverna • Lotus Restaurant • Manik Organic • Massimo • Mercure Sanur • Mezannine Restaurant & Bar • Mini Mart • Piccadilly • SPB Denpasar • Sababay • Sanur Beach Hotel “Basilico” • Scenia • Sector • Smorgas • Sobek • Starbucks • Storm Beer • Street Cafe • Suarti Maestro • Sudamala • Three Monkeys Sanur • Travelworks & BCP Secretariat • Warung Kayu Api • Yuni Bali Furniture
Ubud I Alchemy • Alila Ubud • Amandari • Bali Bird Park • Bali Buddha • Bali Safari & Marine Park • Batan Waru • Bebek Tepi Sawah • Betelnut Ubud • Bridges Bali • Bunute • Café de Artiste • Cafe Lotus • Cafe Moka • Casa Luna • Clear Cafe • Coffee & ... • Coffee Seniman Studio • Como Shambala • Down to Earth • Dijon Cafe • Four Seasons • Furama Exclusive Villa & Spa • Gaya Gelato • Gelato Secrets • Glove & Stove • Green House • Ibah Luxury Villas • Juice Ja Cafe • Kayun Restaurant & Lounge • Kupu Kupu Barong • Lamak Restaurant & Bar • Little K • Maya Ubud • Mozaic • Nomad Bar • Petulu @ Kamandalu • Pita Maha • Puri Ahimsa “Fivelements” • Puri Wulandari • Rondji Restaurant • Round Bar • Ryoshi • Sawah Indah • Starbucks Ubud • The Dining Corner @ Kayumanis Ubud Villa and Spa • The Mansion • The Samaya Ubud • The Viceroy • Three Monkeys • Tut Mak • Uma Ubud • Warung Bernadette • Warung Enak • Warung Murni’s .
jakarta I Acacia Hotel • Akmani • Alila • Aryaduta Suite Hotel Semanggi • Aston Cengkareng City Hotel • Aston International Hotel • Aston Marina • Aston Rasuna Residence • Atlet Century Park • Ciputra Hotel • Dharmawangsa Hotel • Four Seasons Hotel • Grand Flora Hotel • Grand Kemang-restyle International • Grand Mahakam Hotel • Grand Sahid Jaya • Grand Tropic Suites Hotel • JW Marriot Hotel • Harris Hotel Convention Kelapa Gading • Hotel Aryaduta Lippo Village • Hotel Borobudur • Hotel Indonesia Kempinski • Hotel Mulia Senayan • Ibis Network Indonesia • InterContinental Jakarta Midplaza • Kristal • Mandarin Oriental Jakarta • Menara Peninsula • Mercure Convention Centre Ancol • Millenium Sirih • Novus Hotels & Resort • Park Lane • Prime Plaza Hotels & Resort • Ritz Carlton • Shangri-La Hotel • Sparks Hotel • Starbucks • Sultan Hotel • Swiss-Bel Hotel International • Unilever
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Passargad Special Kebab
Free salsa lessons, warm Bali night athmosphere, live music band, playing the most popular favorite songs
We aim to serve BBQ bringing the wonderful and delicious taste of the 2000 year historical world flavour in today's lifestyle. Our professional chef is using the authentic recipes and special cookingcooking methods to achieve the quality we are proud of.Also we offer you the original shisha, made with the gentle flavours you like most
Passargad Special Kebab
Free salsa lessons, warm Bali night athmosphere, live music band, playing the most popular favorite songs
We aim to serve BBQ bringing the wonderful and delicious taste of the 2000 year historical world flavour in today's lifestyle. Our professional chef is using the authentic recipes and special cookingcooking methods to achieve the quality we are proud of.Also we offer you the original shisha, made with the gentle flavours you like most
Passargad Special Kebab
Free salsa lessons, warm Bali night athmosphere, live music band, playing the most popular favorite songs
We aim to serve BBQ bringing the wonderful and delicious taste of the 2000 year historical world flavour in today's lifestyle. Our professional chef is using the authentic recipes and special cookingcooking methods to achieve the quality we are proud of.Also we offer you the original shisha, made with the gentle flavours you like most
J l . Raya Ke robokan No.38, Seminyak - Ke robokan +62 (0 ) 361 731175, 7492796in fo@war i san res tau ran t . com www.wa r i san res tau ran t . com
Enjoy extraordinary culinary delights in the sophisticated courtyard.
Romantic dining al fresco at its best.
Bali’s �nest dining experience for over 21 years.
Lunch | High Tea | Tapas | Dinner | Bar