vol-49 let's eat! magazine

7/27/2019 Vol-49 let's eat! Magazine

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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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4 lets eat! www.letseatmag

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

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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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theessential

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


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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dine&leisure


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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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themainafair

ACulinaryJourney


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lets


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themainafair

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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44 lets eat!

musttry

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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46 lets eat!

musttry

Lyon Private RooMandarin Oriental H


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lets

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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musttry

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!

www.letseatmag.com

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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theinsider

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.


Text by Eve


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letscook


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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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soulood


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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.

Back to

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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


letssip


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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

letssip


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www.letseatmag.com letwww.letseatmag.com let

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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62 lets eat! www.letseatmag62 lets eat! www.letseatmag

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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www.letseatmag.com

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


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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BALI


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KUTA

SEM

INYAK


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r

UBUd


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jIMBA

rAN

NUSAdUA


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72 lets eat! www.letseat

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.


73/80

letwww.letseatmag.com

www.santrian.com

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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74 lets eat! www.letseat

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


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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

vol-49 let's eat! magazine

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