January 2015 EDITION 65
ISSN 2085-5907
Slice of Heaven Ju-Ma-Na
Tea with a View Aston Ungasan
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Tea Rituals let’s eat! 1
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Contents
38
Afternoon tea at Banyan Tree
January Musings
22 Afternoon Tea Rituals
The Latest
Spotlight
12-15
34 Cakes Gone Mad A Mad T - Party @ W Lounge
Local Cuisine 16 Green Fields Warung Padi Organic
The Essential 20 Tea with Benefits
The Newest
Our Cover Photo by: Heri Obrink Location: Angelita Tea Salon and Patisserie
26 Around the World in a Day Branche Restaurant
The Main Affair 38 Tea with a View Aston Ungasan Hotel and Convention Centre
Wine and Dine 42 Luxury Personified Kayuputi Restaurant
Dine and Leisure
Street Food
30 A Holiday for Everyone Bali Dynasty Resort
46 Balinese Sweets
Traditional Recipe 48 Jaje Bendu
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42 The Specialists 50 Jamie Hogg
Executive Chef at Double Six
Frederic Boulay
16
56
Executive Chef The Chedi Sakala
The Insider 52 Eddie McDougall
The Flying Winemaker
Let’s Cook 54 Green Tea Bread
Let’s Sip
52
56 Tutti Frutti
Rumba Fruit ‘n’ Rhythm
Decadent Dessert 58 Slice of Heaven Ju-Ma-Na Banyan Tree Ungasan
Hungerlust
26
62 Catch a Fire in Chengdu
Regulars 66 Food Talk 67 Map & Directory
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a sophisticated dining experience
Sanur I Ubud I Nusa Dua I Jimbaran P. 62 361 705 777 F. 62 361 705 101 E. experience@kayumanis.com www.thegangsa.com
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editor’s note
There’s something unique yet classy about the ritual of afternoon tea, also known as ‘high tea.’ A perfect time when we can sit together in the company of good friends and chit chat about classic cinema or literature – perhaps a Jane Austen novel or a light conversation about Walt Whitman’s poems. Most appealing for me in the ‘high tea’ ritual is the sweetness of presentation, with a touch of vintage that makes it both special and heart warming. I like the heavenly delicacies arranged on a classic tray, teapots adorned with kings and queens, and sandwich plates featuring birdcages and carousels that complement the home baked scones and whimsical culinary treats such as strawberries and cream. In keeping with our theme this month we offer some great suggestions for places to enjoy ‘high tea’ in Bali (p.22). We also share an afternoon of sweet and savoury pastries and cakes at Aston Ungasan Hotel - located high on Jimbaran Hill (p.38), while in ‘Cakes gone Mad’ (p.34) we review the vibrant, over-the-top Mad T-Party at W Resort, Seminyak. In other reviews we are treated to fine dining and delicious wines at Kayuputi, St Regis (p.42), indulge in divine desserts accompanied by magnificent ocean views at Ju-Ma-Na, Banyan Tree, and sip fresh fruity cocktails at Rumba (p.56). A trip to Denpasar reveals a great international menu at Branche Restaurant Bar and Lounge (p.30), while a day at Bali Dynasty Resort provides plenty of fun for all the family. We also catch up with Eddie McDougall, the enigmatic man behind ‘The Flying Winemaker’, which includes a TV show and wine gallery in Hong Kong (p.52). So, as we enter 2015, let’s enjoy a sip of tea, a tasty bite, and an afternoon of meaningful conversation, and remember the words of Walt Whitman, “Happiness, not in another place, but this place. Not for another hour, but this hour.”
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your culinary guide
Senior Advisor A.A. Ngr. Mahendra Editor-in-Chief Managing Director Ayu Sawitri Hapsari Patricia TA Bid Business Development Alison Elisabeth Bone Managing Editor Via Wijaya Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Sr. Art Director Aji Pambudi Graphic Designer Tri Angendari Director of Photography Heri Obrink Account Director Agus Setiawan Account Executive Mitra Adi Rachman (accexecutive@visiworld.asia) Willy Yulianto (acc.executive@visiworld.asia) Distribution & Circulation AA. Mayun, I Nyoman Supartika, Made Adnyana Cultural Advisor Kadek Wahyudita ‘Penggak’ OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia P+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com I www.visiworld.asia letseatmag
A well seasoned travel writer, Alison explored the world before arriving in Bali, where she quickly succumbed to the island’s exotic charms. Trading nomadic journeys for adventures of a culinary kind, she happily spends her time writing about restaurants and working on her first novel. alison.e.bone@gmail.com
Menur shares her time between Manado and Bali and admits she still hasn’t had the guts to try Manadonese Paniki – a dish made from bats, but she promises to write about it when she has. When in Bali, she loves trying new restaurants with friends, and particularly enjoys Vietnamese and Indian food, Connect with her @menurastuti
@letseatmag
Eve’s family motto has always been ‘live to eat rather than eat to live.’ Aside from eating, she also loves to write, travel, design and cook (although, admittedly that also involves eating.) Occasionally, you can find her bragging about where she eats and travels in her tweets @evetedja
Dewi has been working as an independent writer since 2005, and her book ‘Dances of Bali’ has sold more than 2000 copies. Aside from writing she is also passionate about diving, photography and actively volunteers for several non-profit organisations that are engaged in conservation work.
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 A Member of
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BALI
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the latest
Jamie!
Hello
Starry Starry Night The ongoing Chef in Residence series at Alila Villas Uluwatu provides a treat for serious foodies, and the opportunity to experience exciting creations by international culinary talents. This month sees Chef Ryan McCaskey of Acadia Restaurant, a Michelinstarred establishment in Chicago, USA, presenting his signature French contemporary take on American classics. Guests are invited to join a special dinner on January 30. Reserve your place at Uluwatu at www.alilahotels.com Alila Villas Uluwatu
I Jalan Belimbing Sari Banjar
Tambiyak Pecatu I P +62 361 8482166
After months of rumours, it is now confirmed that Jamie Oliver will indeed be opening an Italian restaurant here in Bali. Set to open in 2015, Jamie’s Italian will be adjacent to the Hard Rock Hotel Bali, right in the heart of Kuta. A fruitful partnership between Jamie Oliver and his Italian mentor, Chef Gennaro Contaldo, Jamie’s Italian now has more than 40 global outlets. Inspired by tradition and finished with a quintessential ‘Jamie twist’, the restaurant will have an antipasti station, open kitchen and large alfresco dining area. www.jamiesitalian.co.id
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A Basilico of Delight Adding one more reason to visit THE 101 Bali Legian, a new restaurant has just opened on the ground floor of the hotel. De Basilico Kitchen and Bar is offering great dining value in the heart of bustling Legian street. Open daily, from 5 pm to 11 pm, the restaurant specialises in grilled culinary delights and cocktails. Designed with a rustic wooden interior, it is divided into three areas and fits more than 100 people. The 101 Bali Legian
I Jalan Legian No. 117 Badung
P +62 361 3001101
Hatten in Hong Kong Hatten Wines was the proud representative of Indonesia at the latest Hong Kong Wine & Spirits Fair. Created by the Asian Wine Producers Association (AWPA), the event consisted of various activities such as the annual members meeting, and the inaugural wine tasting event, where Hatten Wines were presented. Aside from promoting Asia as a large and respected wine region, the event also aims to create awareness, promoting wine tourism options as well as a forum to exchange experiences with other members. www.hattenwines.com
Cuca Creations
Lead by the talented Chef Kevin Cherkas and his wife Virginia Entizne, Cuca has become a favourite restaurant for those in the know, with unique signature cuisine that highlights the best produce on the island. Ever inventive, Chef Cherkas recently revealed a new batch of freshly baked dishes, including Meat & Potatoes ( a tribute to shepherd’s pie,) Baked Scallops, and Brandma’s Chicken Meatballs – tasty delights roasted and stewed in old school gravy with crispy purple sweet potatoes and exotic tamarillo jam. Cuca Restaurant
I Jalan Yoga Perkanthi Jimbaran
P +62 361 708066
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Introducing Seminyak Kitchen
An exclusive dinner named, Editor’s Chef’s Table was recently held at Seminyak Kitchen at Courtyard by Marriott Bali. The three-course wine-paired dinner served as an introduction for local media to the hotel’s talented culinary team. Executive
Chef Billy Costoglou welcomed guests who were treated to a wonderful Confit Pork Belly, Lamb Roulade and White Chocolate Mousse with impeccable wine pairing. It was a wonderful way to promote the skilful talents of the hotel’s culinary team. Courtyard by Marriott Bali Seminyak Jalan Camplung Tanduk No. 103 SP Seminyak P +62 361 8499600
Music and Charity The Westin Resort Nusa Dua Bali recently hosted the annual UNICEF Charity event, with a total of 1,320 attending guests raising an impressive IDR 240,000,000. Indonesian singing sensations, Nowela and Petra Sihombing joined talented children from Farabi Music School to entertain music lovers in Mangupura Hall. The proceeds from all ticket sales went to UNICEF and their ongoing project that vaccinates and educates impoverished children across the Asia Pacific region. The Westin Resort Nusa Dua Bali BTDC Lot N-3 Nusa Dua, I P +62 361 771906
Celebrating the Archipelago The annual cooking, barista and bar mixing competition by Archipelago International was recently held at the Aston Ungasan Hotel & Convention Center. The competing chefs, bartenders and baristas were representatives from 18 of Archipelago’s Bali properties. A mass recruiting event was also held for job seekers who were eager to apply. Congratulations to all the winners and we wish the job applicants great success in joining one of Indonesia’s leading hotel operators. www.ArchipelagoInternational.com
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A Touch of
Glamour
Vasanti Seminyak Resort launched its new lounge concept ‘Above Kitchen Lounge and Bar’ in December with a glamorous fashion event hosted by designers DKS Jewellery, Ali Charisma, Aditya Dwi Cahya and Puri Harapan Bridal. Previously known as Sunset Lounge, the relaunched venue features vibrant art deco-style interiors with Balinese inspired art, and is billed as the new place to meet, dine and discover. Vasanti Seminyak Resort, Gang Cendrawasih No.99, Seminyak +62 361 8466966
Udon Loving Opening its first outlet in Bali, this authentic Japanese udon and tempura restaurant is a franchise of the popular Marugame Seimen, from Kobe, Japan. The restaurant offers an open kitchen concept where you order and pick up your own udon noodle and toppings, watch them being cooked, then select your own crispy tempura. It takes less than 20 minutes for you to be slurping your udon from its juicy kake dashi soup. Marugame Udon & Tempura Mall Bali Galeria Lantai Dasar Jalan By Pass Ngurah Rai Simpang Dewa Ruci Kuta P +62 361 8465439
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local cuisine
Green Fields Some of the best eateries that you will discover during your trip in Bali are located off the beaten track. Warung Padi Organic is a fine example, calmly set amidst the green rice field of Petulu. True to its name, the eatery offers Balinese cuisine with freshly picked ingredients from its own backyard.
Sate Lilit
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Tempura Pisang Goreng
The crunch of loose gravel, and melancholic croaking frogs are the soundtrack that carry me inside the compound of Warung Padi Organic. Picking my choice from one of the many gazebos, I inhale deeply the aroma of the earth
Ginger Tea
Rice Paper Roll
after the rain and am feeling quite happy with my lush surroundings. Sitting cross-legged and sipping from my fresh young coconut, I feel quite meditative although my rumbling stomach begs to be filled.
while the rest we get from our garden. The recipes are the one that my mother taught me when I was young,” she says. Sipping my warm Ginger Tea, I welcome the
A young cook then walks out from the kitchen, passing my
perfectly wrapped Rice Paper Roll with relish, knowing
gazebo and comes back again with a handful of lettuce,
it was picked from the garden just few minutes ago.
carrot and cucumber. A further investigation into the back of the restaurant later, I find a well-kept organic garden. “All of the ingredients in the dishes from the menu are available here, except for the meat,” explains the gardener, while giving me a piece of blushing cherry tomato.
My main course is Sate Lilit, the tasty chicken skewers are served with vegetable, yellow rice and chilli paste, a strong statement made of subtle flavouring. I close the delightful lunch with a Tempura Pisang Goreng, banana fritters with a bonus of caramel sauce and
Prepared and owned by Ketut Jero Alit and her family, the
vanilla ice cream. A hot Balinese Coffee keeps me
restaurant was built one and a half years ago based on
company for a while after a drizzle of rain decides to
the idea of serving healthy and fresh Balinese food for the
wet the green rice fields around and keeps me from
cyclists and passers-by that often wander into this part of
leaving. I am not complaining, because today I am in a
Petulu. “We sourced the rice from local organic farmers,
fine green company. Eve
Warung Padi Organic I Banjar Laplapan, Petulu, Ubud I P +62 361 898 7888
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80 I Open 10am-10pm
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Maria from Jakarta
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the essentials
Tea with Benefits
When making herbal tea for medicinal purposes be sure to brew the tea in a pot with a lid, or cover your mug while the herbs are steeping. This makes a more potent drink as the tea will retain all the healing oils, rather than allowing them to evaporate. Most herbs should be steeped for about 10 minutes for maximum results.
Lemongrass
Loaded with healing properties; the spiky, easy-to-grow lemongrass plant is antibacterial and antiinflammatory. Add 1 slice of lemongrass per cup of boiling tea.
Cinnamon
Cinnamon makes an excellent all-around remedy for whatever ails you, and is a wonderful source of immune-boosting antioxidants. Add 1 ½ tsp cinnamon powder and honey per cup of boiling water.
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Clove
Mint
Cloves have been used for centuries to treat a variety of ailments, and are especially powerful for pain relief. Add 1 ½ tsp clove powder or 3 dried buds per cup and add water.
This classic herbal tea is much-loved for its refreshing fragrance. It aids digestion and quells nausea. Add 1 tsp mint leaves per cup and leave to steep for a few minutes.
Rosemary
Ginger
A popular tea in the Mediterranean, rosemary is loaded with iron and packed with vitamins and nutrients. Drunk regularly it is believed to help alleviate depression, insomnia and anxiety. Strip the leaves off a small stem and add to the pot.
Tropical ginger helps reduce nausea, warms the body, aids digestion and soothes a sore throat. Add 1 slice of ginger and 1 tsp honey per cup and let the taste invigorate you.
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Bene Rooftop Terrace The highest rooftop terrace in Kuta Sheraton Bali Kuta Resort Jalan Pantai Kuta | 80361 Kuta, Bali, Indonesia t - 62 361 846 5555 www.sheratonbalikuta.com
Country Winner Luxury Rooftop View Hotel
m
t
ea r
ls
erno o t f n a
musings
a itu
“In the practice of tea, a sanctuary is created where one can take solace in the tranquillity of the spirit.” She Soshituxu
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T
tea leaf, and thus the joy inherent in a
Riverside
soothing pot of tea, but the practice of
The enchanting Swept Away restaurant at The Samaya
tea drinking soon spread to all corners of
Ubud has a stunning location on the banks of the Ayung
he Chinese were the first to discover the
the globe. From graceful tea ceremonies in Japan, to
River surrounded by a steep tropical gorge. Afternoon
the minty brews of Morocco and the gloriously spiced
tea is served to the soothing hum of cicadas and the
chais of India, each day millions of people around the
roar of the river, and comes on a sleek black and silver
world enjoy the simple pleasure of a nice cup of tea.
display stand baring finger sandwiches, pastries, desserts
The highly pleasurable ritual of afternoon tea, often
and scones. +62 361 973 606
referred to as ‘high tea,’ is British to the core, and its origins can be traced to the aristocracy in Victorian
Traditional afternoon tea at Biku
England. During this time ladies would gather in elegant drawing rooms for languid gossip-filled afternoons sipping tea and nibbling cakes and sandwiches. By the early 1900’s the ritual had spread out from the home and into elaborately adorned tea gardens and the dining rooms of luxury hotels. These were glamorous social events, and people would dress in their finest outfits, orchestras would play, and all manner of cakes would be served alongside the most exotic of tea blends. Here in Bali, the ritual of afternoon tea can be enjoyed in many guises, from classic English-style ‘high tea’ to all manner of Asian innovations.
Traditional
Housed in an atmospheric antique-filled joglo in the heart of Petittenget, Biku is famed for its traditional afternoon tea, serving exotic brews in antique tea pots wrapped in cosies. Choose from a sideboard brimming with an enticing array of cakes, such as Sicilian apple cake and Mexican chocolate cake, or order a classic afternoon tea with the works – think fresh strawberries, plump scones, cucumber sandwiches, gingerbread men and petite cup cakes with pink icing. The Asian afternoon tea is also excellent, with highlights including date and spice scones with homemade mango jam, and a divine salak (snake fruit) poached in cinnamon and star anise. Fortune tellers are also on hand to read your tea leaves or tarot cards. +62 361 8570888
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Grand The opulent King Cole Bar at St Regis makes a refined setting for the fanciest afternoon tea on the island. Following the graceful tradition of the original St Regis Hotel in New York, this elegant affair features an international buffet corner, homemade pralines and ice cream, boutique teas from around the world, and individual twin-tiered stands loaded with finger sandwiches, cakes and scones with clotted cream. Make sure to try the Valrhona chocolate fountain. +62 361 8478111
High tea at The Mulia
Afternoon tea at St. Regis
Glamorous
Ocean view
The ‘Art of High Tea’ is an extravaganza that amply
Clinging to the limestone cliff tops of southern Bali
reflects the glamorous surrounds of The Mulia. Splurge
with jaw dropping views of the Indian Ocean, Ju Ma
on Classic or Indonesian High Tea with specialty hors
Na surely has the most dramatic setting for afternoon
d’oeuvres and artfully decorated cakes. Afternoon tea
tea on the island. Enjoy the breeze from the terrace
also includes unlimited access to the dessert room at
and an enticing display that includes a mini steak
the adjoining Cafe – actually its two rooms filled with
sandwich, salmon on pumpernickel, blueberry scones
a mind boggling selection of pastries, cakes, fruits and
with clotted cream, raspberry macaron and apple
ice cream bar. +62 3613017777
crumble. A complimentary glass of sparkling wine is included, as well as tea and coffee. +62 361 3007000 Text by Alison
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the newest
Ar ound
the WorlD
in a Day
Baked Coral Trout
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It is rare to find a worldly restaurant in Denpasar, the bustling capital of Bali where local cuisine firmly reigns, and rarer still to find such a restaurant inside a hotel. Which is why Branche Restaurant, Bar & Lounge at the recently opened Golden Tulip Essential Denpasar is such a great surprise.
Golden Tulip Pisang Goreng
Separated into indoor and outdoor seating areas, Branche Restaurant is located adjacent to the reception area Designed to evoke the feeling of being at home, the restaurant has plenty of cosy corners to ponder or enjoy each other’s company. True to the spirit of the management’s tagline “International standards, Local flavours”, the menu offers a worldly variety of international dishes blended with a strong Indonesian culinary tradition. Created by the experienced Executive Chef Ketut Sumerata, who has had more than two decades of experience in some of Indonesia’s best kitchens, the large menu consist of a dazzling array of dishes from Vietnamese Bahn Mi to Mexican Tortilla.
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let’s eat! 27
Grilled Chicken Tortilla Wrap
Bebek Garing
We take our time to order, selecting various dishes to satisfy our whims while sipping our mocktails, a creamy banana Lava Flow and a refreshing green Hulk with mint, ginger, pineapple and soda. The Grilled Chicken Tortilla Wrap opens our lunch on a light note, a casual grilled chicken with herbs, capsicum, red onion, yoghurt and lettuce. Then, we move to a slightly stronger and very popular Balinese dish Bebek Garing or crispy duck. Served complete with assortment of chillies and mixed vegetables, it is perfectly executed. The duck is thoroughly marinated, easy to tear from its bone and timely fried. After a short break, our last main course is served. Baked Coral Trout, wrapped and then baked with the French en papillote technique makes a delightful strong statement. Slowly cooked to gather all the flavour from the chopped mixed herbs, it is then deboned and stuffed with vegetable pasta. The result is a fragrant, flavourful fish in all of its glory. A cup of black coffee and a plateful of smouldering caramelised Golden Tulip Pisang Goreng later, we decide we will definitely be back. Superbly delicious and thoroughly affordable, Branche Restaurant, Bar & Lounge manages to bring a sophistication rarely seen in Denpasar dining scene. Eve
Branche Restaurant, Bar & Lounge at Golden Tulip Essential Denpasar I Jalan Gatot Subroto Barat No. 101 Denpasar +62 361 849 5777
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120 I Open 6.30am – 11pm
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dine and leisure
The Balinese Rijstaffel
A Holiday for Everyone 30 let’s eat!
Voted as “Most favourite family resort in Bali for 2014” by readers of Australia’s popular travel and lifestyle magazine Holidays with Kids, long standing Bali Dynasty Resort is a veritable Kuta institution. With absolute beach frontage, vast array of kids activities, serene spa and choice of several restaurants, this popular resort certainly deserves the accolades.
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From our shady vantage point of H20, an all day dining restaurant overlooking the large pool, we watch children playing in the shadows and parents sprawled over sun loungers enjoying the laid back holiday vibe. Nibbling on my generously portioned Hot Dog and the accompanying french fries, I watch a group of children having lunch with the Kids Club hotel staff. Their happy faces shine even brighter when they are told they will be heading into the Kids Water Fun Zone after lunch – after all, no kids are immune to giant buckets and water cannons. The resort offers a dizzying array of daily activities for kids, teenagers and adults alike, carefully highlighted in a brochure given to guests upon arrival. With options to join cooking classes, Indonesian language lessons and village walks, nobody can ever be bored in this resort – there is even the chance to learn to fly with the High Flyers Bali Trapeze School. Finishing my lunch with a Knicker-Bocker Glory – a fruity cocktail with ice cream, I am ready to join in all the fun.
Hot Dog
Kids Club
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My partner decides to flex his muscles and test
it is the perfect place to relax. I indulge in a Sole
his dexterity with the energetic High Flyers team.
Harmony Treatment, 90 minutes of bliss that includes
Situated in a spacious corner of the garden, a
a massage and sea salt scrub. After, I catch up with
complete set of poles and trapeze are ready to be
my partner in the elegant SEN5ES Restaurant, just
tested. After a trial and introduction he is eager to
one of six restaurants available to cater the guest in
jump and hopefully soar while catching the other’s
the resort.
hands mid-air. Leaving him with his experiment, I head down to check the Ashoka Spa as I prefer to be horizontal on the land, rather than being vertical in the air.
The Balinese Rijstaffel for two is the perfect way to end our wonderful day. Consisting of several tasty Balinese dishes served in small portions, complete with traditional dessert, it is a feast fit for royalty. The
Ashoka Spa is located near the kids free ‘Lazy Pool.’
setting sun showers us with a warm orange glow on
A serene space, with trickling fountain and koi pond,
the veranda, and our day-long holiday ends just the
Ashoka Spa offers a wide range of treatments, and
way that it supposed to, blissfully. Eve
with 13 private rooms including suites for couples,
Ashoka Spa
High Flyers
Bali Dynasty Resort I Jalan Kartika Plaza, Tuban, Kuta I P +62 361 752403 I Kuta Map D-3
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spotlight
Cakes Gone
Mad Mad T-Party T-Cage
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Channelling the Mad Hatter’s tea party of Alice in Wonderland, afternoon tea at W, Bali is certainly a sight to behold, a riot of colours, cakes, cocktails and candy, where coffee is served in a ring of smoke, cronuts are reinvented as zonuts, and lamingtons come on sticks.
Oolong leaf tea
Cup Cakes
Iced Coffee
W has always been over the top with their high tea,
icing, a lime green coated banana cake and a
but things got a whole lot more extravagant with a
golden, peaky lemon meringue. Ornamental stands
tantalising Mad T-Party makeover, in collaboration
brim with éclairs slathered in pink icing, brightly-
with flamboyant Australian master chef, Adriano
hued macarons, mini lamingtons on sticks, zonuts
Zumbo – one of Australia’s most famous patissiers.
with strawberry balsamic jam, towering cup cakes,
Each afternoon a corner of the lobby bar is given over to super-size cakes, such as the insanely colourful rainbow cake smothered in glossy red
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and amidst it all, lollipops, jars of sweets and chocolate. It smells like a candy shop, and I feel like the proverbial kid let loose in one.
let’s eat! 35
“You would have to be half mad to dream me up…” Lewis Carrol, Alice in Wonderland
Choose the Mad T-Party for an enormous slab of cake sprinkled with candy, or opt for the Mad T-Party T-Cage filled with an enticing display of goodies, including signature items created by Adriano Zumbo especially for W, like the luscious ‘Tea of Hearts’ hazelnut cake. While the cage is dominated by sweet treats, there are also charcoal ciabatta sandwiches with chicken-mayonnaise, and fois gras samosas with tamarind chutney. On a traditional note, there are some very good scones with papaya jam and cream, but everything else is pretty ‘out there,’ from tomato macarons with raspberry ganache,
and Moroccan Green Tea, served in hand painted tea pots, while iced coffee and chai latte arrive, dramatically, in a whirl of smoking dry ice. Signature cocktails are tart and refreshing…. I really enjoy the Earl Grey Mandarin Sour Cocktail that tastes sweet and tangy at first then becomes wonderfully sour.
to a delicious dark blue lip-shaped chocolate chilli
When it comes to seating, you can stretch out on a sofa
praline, tangy pineapple marshmallow with pina colada
or a rocking chair indoors, or head out to the veranda
gel, and a wincingly sour passion fruit mousse topped
and sprawl on a day bed with glorious views over palm
with popping candy – the combination of the two
trees, sprawling swimming pool and the sparkling sea.
creates all kinds of unique sensations for the mouth.
Its easy to lose track of time at W, and before you know
When it comes to drinks a classic tea selection includes some classy offerings such as Single Estate Oolong Leaf
it, the sun will be setting and cocktails will be calling, luckily its just a short trip down to Woo Bar. Alison
A Mad T-Party @ W Lounge I W Retreat & Spa Bali – Seminyak, Jalan Petitenget I P +62 361 4738 106 I Served 2.30pm – 5pm I Seminyak Map B-1
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the main affair
“There is a great deal of poetry and fine sentiment in a chest of tea“ Ralph Waldo Emerson
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Tea with a View
g From the lofty heights of Jimbaran Hill, Aston Ungasan Hotel enjoys a fresh breeze on its extensive restaurant deck, and provides a peaceful setting for a classically-inspired high tea.
H
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q
Built with events in mind, the sprawling dining room spills out onto a roof top deck that commands 180 degree coastal views of Bali, including the narrow land bridge that separates the rugged Bukit Peninsula from the island’s southern
Carrot & Ginger Cake
Opera Cake
plains. The restaurant interior also enjoys tropical views over landscaped gardens filled with pandanus palms and flourishing frangipani, with gurgling water fountains adding to the soothing effect.
fascinated – it was one of the most beautiful things he had ever seen. He didn’t get any, and the question formed in his mind, “How can I get a cake like that for me?’ Years later, hospitality school would provide the answer and he threw himself wholeheartedly into the art of baking. A fan
Pastry Chef Balinese-born Agus Susanto
of fusion, the High Tea he has created at Aston Ungasan Hotel is a mix of
cuts a regal figure in his starched whites
international flavours, served on a classic three-tiered stand. Groups over
and tall chef’s hat, and has notched
20 are treated to an extensive high tea buffet.
up more than 20 years experience in kitchens at some of the island’s top resorts. He tells me a lovely story as to why he became a pastry chef. One day, as a child growing up in the military barracks he saw one of the other kids get a big birthday cake. The young Agus was
Chef Agus definitely has a way with pastry, the dainty custard fruit tart and the chicken mushroom tart that I pluck from the stand are both lovely. Other savoury items include mini ham and cheese croissants, a vegetable and chicken wrap, and a juicy Thai-flavoured prawn cocktail with mango. Tasty scones are packed with raisins and he tells me that he has added butter to the recipe to give a little crunch. The flourless
Aston Ungasan Hotel and Convention Centre I Jalan Raya Uluwatu Br, Giri Dharma Ungasan P +62 361 849 8000
40 let’s eat!
280 I Open Afternoon Tea 3pm – 5pm I Jimbaran Map E-4
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High Tea
chocolate brownie is wonderfully light, deeply chocolaty and smothered with a rich ganache. The classically rendered Indonesian lapis legit (a Dutch inspired ‘thousand layer cake’) is also light and spongy, while the almond muffin is thick with crushed almonds, almond meal and sweet currants.
Your best guide to have the unforgettable culinary journey in Bali.
Chef Agus also serves us a fluffy and moist Carrot and Ginger Cake with cream cheese icing, and a delicious Opera Cake, heavily infused with the rich flavour of Bali Coffee. High tea is served daily from 3-6 and comes with a choice of illy coffee or a pot
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of tea, and is great value at just RP 99,000++ per person. Alison
Medan • Palembang • Jakarta • Bandung • Bali Balikpapan • Makassar • Manado
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wine and dine
Luxury
Personified The name St Regis is synonymous with luxury, elegance and refinement, and a trip to the hallowed dining room of Kayuputi at St Regis Bali Resort is always a highly memorable one.
King Prawn Risotto a la Plancha
42 let’s eat!
Tartare of Yellowfin Tuna
K
ayuputi translates as white wood in Indonesian, and is featured throughout this classy dining room with its soaring ceilings and fresh
ambience. Tall gleaming windows reveal views of the dazzling white sand beach sweeping down to a sapphire sea. More than a restaurant, Kayuputi is a destination of the highest epicurean order, and with over 400 wines in its esteemed cellar – overseen by
The wine drinking experience is dramatically enhanced when you are in the company of an expert, especially one as charismatic as Weisman.
sommelier extraordinaire, Harald Weismann, wine connoisseurs are also in for a treat.
A Carpaccio of Wagyu beef comes next – fine
We start with a perfectly fresh Tartare of Yellowfin
slices of Angus beef tenderloin drizzled with olive
tuna, scattered with sweet apple coulis, tart slivers
oil, sprinkled with black pepper, radish and micro
of fresh Granny Smith apple, tiny morsels of red
herbs and scattered with shaved tataki of fois gras
chilli, crispy young beetroot, balsamic crumbs,
infused with brandy. A glass of fine Italian Ripasso
and a magical salted yuzo sorbet that adds an icy
Valpolicella adds an intense flavour to the dish.
cool citrus blast. Weismann serves a crisp Beringer
King Prawn Risotto a la Plancha sees three tender
Sauvignon Blanc, Founders Estate Californian,
prawns grilled on a lemongrass skewer and served
explaining that the acidity of the wine enhances the
atop a fragrant lemon barley risotto, and finished
freshness of the tuna. I follow his advice and take a
with a delicate parmesan foam. The classy Casillero
bite of tuna then a sip of wine to wash over it for a
del Diablo Chillean Chardonnay that accompanies
few seconds in order to really enjoy the complexity
has hints of vanilla and butter that enrich the taste
of the pairing. “The flavours of the wine becomes
of the prawns.
much deeper and bolder in this way,” he says.
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let’s eat! 43
T
he wine drinking experience is dramatically enhanced when you are in the company of an expert, especially one as charismatic as
Weisman who is always on hand to suggest a pairing – be it classic or something bold and innovative. Winner of the Wine Spectator award 11 times, each year he takes a team of young sommeliers from St Regis and sister property La Laguna on a tour of wine growing region – this year to his native Germany. Dessert is Chocolate – Balinese Long Pepper, a bittersweet Valrhona Guanaja chocolate bar, with Balinese long pepper infused chocolate coulis, chocolate ice cream and strong whisky blast from the liquored chocolate stick. The heavenly effect on the taste buds, and the spirits is further enhanced with a glass of tawny port wine. We finish our decadent dining experience by sipping a Nicolas Feuillatte Brut Reserve Chouilly NV, a truly excellent Champagne available by the glass. Weismann also writes amusing poetry about wine in his spare time, and shares this poem he wrote on the magnificent Palmes d’Or Nicolas Feuillatte Brut Magnum, Chouilly 1999. “A real Palme d’Or winner if Cannes would judge also Champagne. The gold you will find in your glass and it will golden your palate with bubbles so unforgettable in melancholy and
Chocolate - Balinese Long Pepper
Kayuputi Restaurant I St. Regis Bali Resort I P +62 361 847 8111
44 let’s eat!
wildness like the film “The Pianist.” Alison
60 I Open 12pm - 10.30pm I Nusa Dua Map E-5
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Minicards Bali
PT Khrisna Inter Visi Media Jalan Raya Kuta 88R Kuta, Bali 80361 - Indonesia p +62 361 755 136 f +62 361 762 241 E info@visiworld.asia
What are
Minicards?
Minicard are small credit card sized exclusively catered to your needs. Minicards offers information in an attractive and unique way The displays are installed in more than 7.000 locations in over 40 countries worldwide 50% of the tourists that see Minicards actually use these!
GET MINICARDS AND ENJOY THE BENEFITS AT BALI’S FAVOURITE PLACES! www.minicards.com
Check the QR code to learn more about Minicards
street food
Kopi Bali Kopi or coffee and the Balinese somehow have a strong
traditionally served in a small glass rather than a cup.
connection. In Bali, rice, coffee, sugar and incense
Right after savouring their lunch, a Balinese farmer may
sticks are usually brought if one accepts an invitation
drink another glass of hot coffee while having a little rest
to a wedding ceremony or pays a visit to a cremation
in their simple hut in the field. Things are changing fast
ceremony. Balinese farmers drink coffee as part of
these days in Bali, but the tradition of drinking coffee or
their breakfast just before they go to the field, and it is
ngopi remains strong.
46 let’s eat!
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myfunfoodiary.com
katiethenomad.wordpress.com
The Dutch introduced coffee during the colonial era.
and then sell the product in their ‘Bian Ek’ shop in Gajah
Coffee farmers in Bali plant two types, which are arabica
Mada street in the heart of Denpasar. Bian Ek’s coffee
& robusta. The bean is a black diamond for Bali’s
became the city’s favorite coffee as soon as the shop
economy, as the product is exported to many countries,
opened, and there is a small seating area for those who
however coffee plantations can only be found in the hilly
want to sit down and enjoy a fresh brew. The shop was
regions of central Bali. Susut Village, near Kintamani has
renamed Toko Bhineka Djaja in the 70’s.
a coffee plantation with pleasant walking trails between the coffee trees, while Munduk Hill Station is located at the summit of a hill and blessed with beautiful green valley scenery. The climate in the area is quite cool, and rain falls more often here than it does in the south. Mornings are best for exploring the plantation as it is often blanketed in fog by mid afternoon.
Bien Ek’s coffee is now famous as Kopi Bali Cap KupuKupu Bola Dunia (Kopi Bali Butterfly Globe Brand.) Even though the business has grown marvellously, the shop in Gajah Mada street remains as humble as ever and people still come to drink coffee and enjoy the atmosphere that brings back old memories. Dewi
The Tjahjadi family are the pioneers when it comes to roasting and packaging Bali Coffee. The family started their coffee business in 1935 by purchasing coffee directly from the farmers. They also process the coffee
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let’s eat! 47
traditional recipe
b Jaje Bendu b
Jaje Bendu is a traditional cake from the western area of the island, known as Jembrana Regency which is also famous for its annual buffalo race event, Makepung. The triangle shaped cake is usually made for special occasions such as temple ceremonies or weddings. Made from glutinous rice flour the tiny bite-size cake is gooey, crunchy and wet with a bucket of natural flavours coming from the coconut and palm sugar. Coffee is considered as the best mate for jaje bendu as its bitterness combines well with the sweetness of the cake.
Ingredients:
Filling:
200 gram white glutinous rice
125gr grated coconut
flour
100gr grated brown palm sugar
350 ml water
1/4tsp salt
1tsp salt
1 pandanus leaf 50ml water
Method: Mix the flour with water and salt, just like a pancake mix. Pour a little amount of the mix onto a flat frying pan or crepe pan. Stir the mixture to make it thin. Heat until cooked. Mix the filling ingredients together. Add one tablespoon of filling to each crepe and wrap into a triangleshaped package.
48 let’s eat!
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the specialist
Chef Jamie Hogg Executive Chef Double Six
Chef Frederic Boulay Executive Chef The Chedi Sakala
Born and raised in Auckland, New Zealand and taught
Chef Frederic Boulay has spent his career abroad,
to cook by his father, Chef Jamie Hogg was exposed
leaving his native Quebec City behind in order
to the rewarding challenge of kitchen life from a
to live in the tropics. Joining The Chedi Sakala
young age. After graduation he joined New Zealand’s
in 2011, he now calls Bali home, and constantly
acclaimed Mediterranean restaurant, Rocco where
pushes the limits of what can be achieved in
he developed a life-long passion for Mediterranean
French cuisine. The Restaurant, his latest creation
flavours. Moving to Melbourne proved to be a big
at The Chedi Sakala, is a Pan-Asian Mediterranean
step and saw his promotion to Head Chef at Italian
affair. “The inspiration of course, comes from
restaurant, Giuseppe Arnaldo & Sons where he
Indonesia but there are other elements of Asian
collaborated with the owner – renowned restaurateur,
cuisine too,” explains this remarkably talented
Robert Marchetti. After six years in Melbourne, he
chef who believes that a good and solid team is
has joined Marchetti’s latest venture, right here in
mandatory in the kitchen.
Bali, overseeing the five restaurants of the brand new Double Six Luxury Hotel. Double Six Luxury Hotel Jalan Double Six Beach No 66 Seminyak P +62 361 730 466
50 let’s eat!
The Chedi Sakala Jalan Pratama 95 Tanjung Benoa, Nusa Dua P +62 361 775216
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Chefs Battle! Quebec and Auckland are thousands of miles apart. However, these two talented, hard working chefs from diverse backgrounds have something in common: both are executive chefs at top restaurants in Bali. Meet Executive Chef Jamie Hogg of Double Six Luxury Hotel and Executive Chef Frederic Boulay of The Chedi Sakala, as they spill their secrets and share their resolutions for 2015.
Q: What do you usually cook for your family at home? Jamie: Pasta! I love making sauces and experimenting with new ingredients. Frederic: French food and seafood barbeque.
Q: Do you have a certain habit to kick off the day? Jamie: Double shot latte with one spoonful of sugar. Then I’ll take my dog for a walk and usually, my day will be fine! Frederic: Jump into the pool before work and jump back in again after work!
Frederic: Mostly, travelling to the other parts of Indonesia. I also enjoy snorkeling, so you will find me under the sea a lot of the time.
Q: Tell us about your most exciting new restaurant creation!
Jamie: We are creating a stylish and contemporary dining environment in all five of our restaurants. Seminyak Italian Restaurant is serving casual and authentic Italian food, Lagoon Bar is all about healthy snacks and fresh juices. Rooftop Bar serves a great
Q: What is your secret for success in the kitchen?
charcoal grill menu with finger food and fantastic
Jamie: A strong and experienced team is mandatory.
dinner at Plantation Grill - a steak and seafood grill
I like to keep it nice, easy and positive in the kitchen. Organisation is also important, and I make sure that all of our chefs always bring a spoon with them, so they can try everything. Frederic: Passion and the generous capacity to share your skill and knowledge with the team. I demand a sense of respect within our team and always make the kitchen a good, happy place.
Q: What are your interests besides cooking? Jamie: I love exploring Bali with my bike; going to the gym and to the beach. At the moment, I am making the most of my stay in Bali.
cocktail pairing. Guests can end the day with a chic restaurant, inspired by the 1920s. Frederic: We have the most immaculate, intricately prepared set menu at Sakala. Imagine all the decadent ingredients that you can think of, and most likely we serve it. From quail to wagyu beef, complete with wine pairing, it is an experience of a lifetime. We have also recently opened, The Restaurant, serving Pan Asian cuisine in an elegant tropical atmosphere.
Q: Last question, what will be your new year’s resolution for 2015?
Jamie: Explore and see more of Bali! Frederic: To exercise more and to be healthier! Text by Eve
let’s eat! 51
the insider
Can you tell us about yourself and why you became a wine maker? I
was
born
in
Hong
Kong,
educated in Australia and raised on and
a
combination western
of
values.
eastern Between
completing my business degree
Eddie
between a wine and its drinkers and
The Flying Winemaker
lot of fun and surprised me in a lot of
an Alsatian Pinot Blanc which I
makes you think, very much like a
had no idea about wine but that
good friend. Every sip should be a
night, I fell madly in love with it.
revelation, a conversation. It should
The course of my life changed
have a lot of personalities, suitable to
completely, to the extent that I
a certain place or mood like a picnic
finished school as fast as possible
on the beach or when you feel happy.
and immediately joined a wine
I might be stating the obvious here
school in Melbourne. The rest is
but a good wine should taste fruity,
well, not quite history, but quite
because it is made of fruit.
a lot of wine tasting and wine making, plenty of travel and I’ve never looked back.
some of the best wineries in the world.
The
Flying
Winemaker
concept was born from what I love most about wine – wine making and the people behind it. It is a wine gallery, a casual, fun and
or Bali, I’m constantly blown away!
A really good wine talks to you and
sampled at the end of my shift. I
vintage wines and worked with
were vineyards in Indonesia or China
How do you, as a winemaker define a good wine?
bottle of wine he couldn’t finish,
small batch of only the best
ways. I wouldn’t have thought there
best out there.
wine. A customer left behind a
UMAMI, Wines of Australia, a
a TV show. That last part has been a
The concept of the show is to find the
I accidentally found my love for
In 2007, I made my own brand,
wine, a place to facilitate a meeting
McDougall
and waiting tables at a restaurant,
How did you come up with the concept of The Flying Winemaker?
educational place to learn about
Of Chinese/ Australian descent, Eddie McDougall is a winemaker, wine judge and the personality behind the concept of The Flying Winemaker which includes a TV show and wine gallery in Hong Kong.
We are thrilled to have you here in Bali. Is there any particular reason for your visit, like a certain bar, maybe? Well, never say never! I am mainly here to shoot an episode about local wineries and celebrate the good wine of Bali. That’s all I can say for now but stay in touch, I have a feeling that I will fly back to Bali soon!
To learn more about The Flying Winemaker,
please
visit
www.
flyingwinemaker.asia Text by Eve
52 let’s eat!
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The abundance of Bali’s artistic value, the lavish island’s natural beauty and diversity of culture, become our inspiration in creating meaningful ideas.
: Visi World
www.visiworld.asia
PT. Khrisna Inter Visi Media Jalan Raya Kuta 88R, Kuta Bali - Indonesia 80361 Phone +62 361 755 136. Fax + 62 361 762 241
let’s cook
Green Tea Bread Learning by doing is the motto of Anantara Uluwatu Executive Chef Ketut Sumerta. With more than 20 years experience, he has travelled the world to discover different delicacies and search for inspiration for his own creations. At Anantara Uluwatu, the tea tradition is an important one, and here he shares his recipe for Green Tea Bread.
Ingredients 1 kg Cakra flour 400 gr Sofitel flour 15 gr S500 Proofer 30 gr yeast 400 gr sourdough 40 gr green tea powder 15 gr salt 800 ml cold water
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1
Prepare all the ingredients
2
Remove the dough from the bowl and put aside on a tray for 15-30 minutes.
Pour cold water into the bowl and mix into a dough.
Mix all dry ingredients in a bowl.
4
3
5
Roll the dough into shape.
6
Leave to rise for another 30 – 40 minutes at room temperature..
7
Bake at 200 degree Celsius for 20 minutes.
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8
The bread is ready to be served.
let’s eat! 55
let’s sip
Tutti Frutti Bananarama
Passers-by are immediately greeted and seduced by the lively colours and charming vibe of this bar. Separated into indoor and outdoor seating areas, Rumba offers a wide range of cold pressed juices, fresh fruit cocktails, sandwiches and salads. Recipes are made with natural and fresh
The bustling intersection of Basangkasa is definitely getting sexier with the opening of Rumba Fruit ‘n’ Rhythm, a colourful and splashy bar offering killer concoctions made of fresh fruit, with the added bonus of tasty food, great music and bonafide good fun.
ingredients, and Rumba happily caters to custom preferences, such as dairy-free or vegetarian. Seating ourselves in one of the cosy booths, we immerse ourselves in the sexy rhythm humming in the background and feel very glad to be able to escape from the heat. Owned by a group of creative Italians who are passionate about music, art and the abundance of tropical fruits in Bali, the bar opened in 2013. “We worked with the talented mixologist ‘Doctor Cocktail’ to create the cocktail menu, and source the best locally grown
56 let’s eat!
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fruits to make our drinks as natural as possible. For
mixture of banana, coconut cream, orange, dash of
example we don’t use any refined sugar but instead,
bitters and rum. Any self-respecting pirate would be
white honey in our cocktails, and the mojito is made
glad to have this one on their mutiny. Meanwhile, a
with fresh sugar cane juice instead of soda water,”
DJ is setting up his place in the front yard and soon,
explains Stefano, the co-owner of Rumba.
what is known as ‘Italian Aperitivo’ will start beating
Sipping the first of many more drinks to come, the Organic Bloody Married, I can understand what they mean. I’m no fan of regular Bloody Marys since
its creative, free-flowing rhythm to the street. Rumba is also a dynamic art space where local artists, musicians and djs can come and express themselves.
I always thought that the drink needs to be made
It’s wonderful to have such an organic place in the
into pasta sauce rather than being sipped, but this
heart of a busy street. Sipping what I promise myself
version manages to change my mind with their
will be my last drink, the Lean Mean Green Machine
use of thoroughly fresh tomato and cold pressed
is a treat made of lemongrass, honeydew, gin and
celery juice. Nibbling on a plate of bruschetta also
wheatgrass. If only the fruits could dance, it would
manages to heighten the taste.
definitely do the intricate steps of rumba here at this
The Bananarama, on the other hand, makes us want
happy bar of music, dance and good vibration. Eve
to yell ‘ship ahoy’ at the top of our lungs with its
Organic Bloody Married
Lean Mean Green Machine
Rumba Fruit ‘n’ Rhythm I Jalan Raya Basangkasa 8x Seminyak I +62 361 836 1448
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30 I Open 9am-9pm I Seminyak Map C-4
let’s eat! 57
decadent dessert
Slice of Heaven
Translating as silver pearl in Arabic, Ju-Ma-Na at the Banyan Tree, Ungasan is a jewel in Bali’s culinary crown, offering a sophisticated dinner menu complete with desserts-to-die for. Gazing out from the terrace that clings to the majestic cliffs of Ungasan, there is nothing between me and the horizon but for the sparkling ocean. It’s a heady sensation, a little like being out at sea on an immense cruise ship. The ocean provides a central theme at Ju-Ma-Na; startling views aside there is also an abundance of fresh seafood, gleaming lanterns adorned in mother of pearl, and glass shell-shaped plates in powder blue. The gleaming white colour scheme creates a sense of freshness and a certain Arabic charm, enhanced by a Moroccaninspired hand washing ritual that precedes each meal, with hands immersed in a golden bowl filled with fragrant rosewater, fresh orange, frangipani and rose petals.
58 let’s eat!
Hazelnut Mascarpone Mousse
let’s eat! 59
Chef Made Sukani
70% Valrhona Soft Chocolate Cake
Ju-Ma-Na opens daily at 4pm for afternoon tea, cocktails and Arabian-style snacks, while dinner is served from 6.30pm featuring an impressive menu of French cuisine with a Japanese twist.
Pyramid Jivara Chocolate Cake
Highlights include a six-course degustation menu, a deluxe Surf and Turf, and a beautifully tender Butter Poached Fresh Water Blue Lobster; but today it’s all about decadent desserts.
Chocolate Cake comes from the degustation menu and is just as tasty as it is pretty. A scoop of tart fleur de sel raspberry sorbet cuts through the dark, velvet-smooth chocolate cake,
We get the ball rolling with a sparkling Ju-Ma-Na
artfully adorned with chewy almond croustillant and fresh
Royal, Champagne sweetened with a touch of
strawberries. The Pyramid Jivara Chocolate Cake is even more
yuzu essence and a crimson Moroccan rose petal.
spectacular, with a dainty chocolate pyramid concealing fluffy
It sets the tone perfectly for a classy line up of
chocolate mousse amidst swirls of saffron syrup, candied
sublime desserts served at our immaculately
orange and a zesty ginger ice cream. Moving away from
laid table, resplendent with starched white table
chocolate, there is also a Hazelnut Mascarpone Mousse
cloth, highly polished silver and the most elegant
wrapped in caramel glazing and infused with Baileys. The rich
of glass ware. This is fine dining at its finest.
coffee flavour is enhanced with Baileys ice cream.
Female chefs are a rarity in Bali, so it’s a pleasure
In order to make the most of the Ju-Ma-Na dining experience,
to meet Balinese-born Pastry Chef Made
I suggest arriving late in the afternoon to salute the setting sun
Sukani, who tells me that she likes working with
with a bespoke cocktail on the terrace, perhaps accompanied
chocolate because, “It’s a taste that everyone
by an elegant shisha (water pipe.) Alison
likes and always looks beautiful on a plate.” She’s not wrong, our first offering, a 70% Valrhona Soft Ju-Ma-Na, Banyan Tree Ungasan I Jalan Melasti, Banjar Kelod Ungasan I +62 361 300 7000
60 let’s eat!
75 I Open 6.30pm – 11pm
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let’s eat! 61
hungerlust
eslsuite.wordpress.com
cityfoodsters.com
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lifetasteslikefood.com
Catch a Fire in Chengdu Those who eat at a lot of Chinese restaurants will be familiar with the name Sichuan, a province of China known for its mild winter climate, legendary fiery cuisine and hot steamed bao.
Visiting China has always been on the top of my travel bucket list. Having a Chinese ancestral lineage might be one of the reasons, while the other reason is to experience the real vastness wonder of China. I am staying in a bed and breakfast that used to be an old printing house, on the outskirts of Chengdu, the capital city of Sichuan province. It is a large city although by no means comparable to Beijing or Shanghai My first quest is to find a hot, steamed filled bun or bao for supper. Informed by the helpful girl at the reception who says there is a place just around the corner, I thought I’d be eating hot bao in five minutes. It turned out to be half an hour, due to the fact that nobody seems to understand that I’m trying to say ‘red bean filled bao’ in my atrocious Mandarin. Its worth every second of being lost in translation, due to the fact that the bao is simply splendid with its various meat, beans and vegetable fillings. Releasing a fragrant steam upon breaking, bao is a daily staple for the people. They eat it for breakfast, lunch and even dinner, as I find out on my second day in the city.
layoverguide.com
tominsichuan.wordpress.com
Fiery cuisine aside, Chengdu is also known
also used generously in other popular
as the home of the Giant Panda Breeding
Sichuan dishes such as the hotpot. Going
Research Base. No trip to China would
out that night with a bunch of locals I met
be complete without panda watching and
earlier, I learn that hotpot or houguo, is
so one early morning I find myself gazing
what the Sichuanese loves best, apart from
and taking endless pictures of those goofy
tea houses. It consists of two broths: the
black and white creatures eating, climbing,
chilli red pot and the white mushroom pot.
gymnastically rolling down a hill and
Whatever ingredients that can be boiled,
napping. The trip sure induces an appetite
you put into the pots, wait a few minutes
and finding a good mapo dofu is the next
and take out with your chopsticks. It is a
thing to do.
fun, great way to bond and talk.
Chen’s Mapo Tofu is a well known
My last day in Chengdu is spent leisurely
institution and said to make the best
sitting amongst the locals at Wenshu
version of this dish of diced up tofu with
Monastery Tea House, built a millennium
chopped beef and spring onion. It is what
and a half ago. My jasmine tea cup is
I expect from a winter’s comfort food:
constantly refilled by the waiter who
hot, spicy, soft and mouth numbingly
brings a copper kettle of hot water. There,
good. The numbing sensation in the
watching people chattering, snacking on
mouth comes from the use of Sichuan
peanuts, playing cards, reading, sewing or
peppercorn. Instead of the burning
simply doing the same thing as I do, is one
sensation I usually get from South East
of the most beautiful experience I have in
Asian chillies, the peppercorn creates
Chengdu. Eve
temporary numbness and warmth. It is 64 let’s eat!
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food talk
talking high tea
tea
tēh
cup
cangkir
tree
piring cangkir
cake
kué
snack
makanan ringan
Eating Out = Makan di Luar pronunciation The rule of thumb is that Indonesian is pronounced as it is written. a
as in ‘part’
c
as in ‘chair’
ē/e
as in ‘get’ or ‘may’
g
as in ‘goal’
i
as in ‘doing’
ua
as in ‘wa’
o
as in ‘dog’
ny
as in ‘canyon’
u
as in ‘you’
talking food Can I have one more chair?
food words
Bisa saya minta satu kursi lagi?
Do you have a special menu for today? Ada menu spesial hari ini? Do you have a non-smoking area?
Ada tempat bēbas asap rokok?
Can I see the menu please?
Boleh saya lihat menunya?
I prefer to sit outside
Saya ingin duduk di luar
Can I take it home?
Boleh tolong dibungkus?
oat gandum butter mentēga corn jagung cassava singkong mushroom jamur garlic bawang putih coconut leaves daun kēlapa can kalēng bowl mangkok chopstick sumpit spoon
66 let’s eat!
sēndok
I’d like...
Saya mau...
to drink
meminum
to exchange
menukar
This is...
to buy
membeli
sweet manis
more
lebih banyak
bitter
less
lebih sedikit
acidic asam
two bottles
dua botol
watery ēncēr
one crate
satu kerat
hot panas
five onces
lima ons
that one
yang itu
this one
yang ini
Ini...
pahit
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e
n
EAT T
e
s
l
d
-
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o t c e ir
ry
map
and d
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jimbaran
Nusadua
Directory.
Sushi Tei, Beachwalk
3Three Cafe
Rumba Fruit & Rhythm
Overlooking famous Kuta beach, the newest branch of this popular Japanese eatery claims spectacular ocean views alongside its menu of sushi rolls and ramen noodles.
A recent addition to the exciting culinary district of Petitenget, this sidewalk café is fun and casual, and serves up a tempting all-day breakfast menu.
Rumba happily defies the traditional way of preparing tropical cuisine, by creating a great variety of products, from cold press juices to smoothies, salads and gourmet sandwiches.
Beachwalk L2 Block C 14-16 Jl. Pantai Kuta | P +62 361 8464972
Jl. Petitenget No. 7 Seminyak P +62 361 734 284
Jl. Basangkasa 8x, Seminyak P +62 361 8361 4488
Paradise Dynasty
Les Buku
Gracie Kelly’s Irish Pub
Taste signature dumplings and Northern Chinese cuisine while savouring beautiful ocean views.
Serving up traditional French cuisine in a charming brasserie-style, Les Buku has become a popular eatery for those craving the authentic taste of France.
Authentically designed with antique Irish paraphernalia and souvenirs, Gracie Kelly’s Irish Pub is the perfect place to have a great time in the heart of Kuta.
Beachwalk L1 #B-12, 12A, 14 Jl. Pantai Kuta P +62 361 846 5582 / 846 5563
Jl. Raya Semer 29, Kerobokan P +62 361 849 9335
Bali Dynasty Resort, Jl. Kartika Plaza, Tuban, Kuta P +62 361 8361 4488
Bamboo Bar & Lounge
Chedi Sakala
Yanies Restaurant
The newly expanded Bamboo Bar & Lounge provides a tranquil setting for lazy afternoons accompanied by tasty snacks, wood fired pizza and fruity cocktails.
Taking dessert to a whole new level, Chef Frederic Boulay of Sakala prepares sublime creations that will blow your mind and your taste buds away.
All-day dining offering Indonesian, Japanese, Asian and Western specialties, including a separate outdoor barbecue and grill station that sizzles with sumptuous made-to-order alfresco fare.
Prama Sanur Beach Bali, Jl. Danau Tamblingan, Sanur P +62 361 288 011
Jl. Pratama 95, Tanjung Benoa P +62 361 755 216
Ubud Adventure Centre Jl. Raya Kedewatan, Ubud P +62 361 898 9777
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Room4Dessert Ubud
Art Kafe
Living Food Lab
Enjoy hand-made desserts by Chef Will Goldfarb, classic cocktails, and rotating fine wines. The menu is constantly evolving, and the Room4Dessert signature tasting menu is highly recommended.
Live acoustic music, eclectic art, retro decor and a global menu provide the ingredients for Art Kafe, an atmospheric eatery on Monkey Forest.
An experiment in conscious eating, Living Food Lab also celebrates the notion of food as an art form, with meals beautifully served on wicker plates lines with ornamentallycut banana leafs.
Jl. Raya Sanggingan (next to Naughty Nuri’s), Ubud | P +62 361 553 2598
Jl. Monkey Forest, Ubud
Jl. Monkey Forest 88x, Ubud
Ryoshi Seminyak
Angelita Tea Salon and Patisserie
Blackball
Authentic Japanese food served in exotic Japanese oriental style, including fresh and delicious sushi and sashimi. Enjoy Live jazz music every Monday, Wednesday and Friday from 9pm.
A define quality of french patisserie that also serving mouthwatering savoury dishes in a classic decorated concept on the busy street of kerobokan. Truly a hidden gem.
Taiwanese dessert specialist now serving hot and cold sweet delicacies on the second floor of Beachwalk Mall, offering healthier desserts than more typical cakes.
Ryoshi Japanese Restaurant | Jl. Raya Seminyak 17B | P +62361 731152
Jl Raya Kerobokan no 10A Banjar Taman Kerobokan Bali +62361 7473138 / +6281 238 974 888
Beachwalk Level 2 #A-22 Jl. Pantai Kuta | P +62 361 752 403
The Caffeine Coffee Shop
Hard Rock Hotel Bali
Sprout
Slightly hidden from the street, this coffee shop is a warm and affordable place to kick start the day.
Opt for a hip and funky pre-show hangout to savor tasty dishes and take in live music every evening. Grab a seat and enjoy Hard Rock’s signature menu at Centerstage.
A nutrition-conscious cafe with a relaxed modern café vibe, Sprout is about using nature to nurture and focuses on fresh, wholesome food and impeccable coffee.
Jl. Legian Kaja 462, Kuta P +62 361 750 988
Jl. Pantai, Banjar Pande Mas – Kuta 80361 P +62 361 761869 bali.hardrockhotels.net
Jl. Raya Semat 18A, Canggu P +62 812 3665 3165
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Warung Blanjong
Le Pirates, Segara Village
Fat Chow
Situated in an elegant open-air coconut wooden pavilion, this warung is one of the best places to enjoy authentic Balinese cuisine, cooked and prepared with Western sensibilities.
This stylish oceanfront restaurant offers an excellent breakfast buffet.International and Asian cuisine is served for lunch and dinner with a choice of indoor and outdoor dining spaces.
Serving Asian street food in a relaxed and casual atmosphere brimming with youthful vivacity, Fat Chow is a tale of a successful venture, born out of passion for food.
Jl. Danau Poso 78, Sanur P +62 361 825 613
Jl. Segara Ayu, Sanur P +62 361 288 407
Jl. Poppies II 7c, Kuta P +62 361 735 516
Secrets Cafe By Gelato Secrets
Town House
El Kabron
A cozy and unique café in the heart of Petitenget where you can enjoy an all day menu presenting creative salty and sweet treats.
Town House symbolises a shift in direction from Seminyak’s beachfront clubs and retro bars, presenting a very contemporary urban setting with more than a hint to New York.
El Kabron offers the rustic authentic flavours of Spain, complemented by fabulous cocktails and stunning views of the Indian Ocean from high on the cliff tops of southern Bali.
Jl. Raya Petitenget, Seminyak P +62 361 898 9690
Jl. Laksamana (Oberoi), Seminyak P +62 361 885 0577
Jl. Pantai Cemongkak, Pecatu +62 361 780 3416
Crab Bar
Bali Asli
Lembongan Beach Club
Crab Bar believes that shared food equals shared fun. Casual and raucous, this restaurant definitely lives up to its cheerful tagline ‘Hot Crab, Cold Beer’.
Promoting Balinese cuisine and culture without exploiting the island or it’s people. Bali Asli works with the local community by supporting those who fish, farm and forage in the nearby fields, ocean and jungle.
A gourmet dining experience on the small sunny island of Lembongan, with a beachside menu consisting of classic and fusion dishes.
Jl. Batu Belig 106 P +62 361 849 9316
Jl. Glumpang, Amlapura, Karangasem P +62 8289 703 0098
Pantai Jungut Batu, Nusa Lembongan P +62 361 737 282
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