January 2016 EDITION 77
ISSN 2085-5907
Culinary Masterpiece
Teatro Gastroteque
Pure Seduction CasCades Restaurant
www.letseatmag.com IDR 35.000 | AUD 3.70 | EUR 2.70
let’s eat! 1
ABOUT ME & TEA Browse & graze our finest selections of sweet and savory delectables with premium loose leaf tea or fresh brewed coffee at the lobby. MONDAY & WEDNESDAY 3 PM - 6 PM IDR 95.000 NETT/PERSON
FOUR POINTS BY SHERATON BALI, KUTA Jalan Benesari, Banjar Pengabetan Kuta, Bali 80361 Indonesia T +62 361 849 6606 F +62 361 849 6607 FOURPOINTSBALIKUTA.COM
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
www.kayumanis.com
Contents
16
28 Ja n ua ry Musings
22 The Innovators
The Latest
Soul Food
12-15
34 Vegan & Beyond Peloton SS 46
Asian Cuisine 16 A Marriage of Flavour Ginger Moon
The Essentials
Photo by: Heri Obrink Location: Teatro Gastroteque.
38 Culinary Masterpiece Teatro Gastroteque
20 Healthy Habits
Spotlight
The Newest
42 Pure Seduction CasCades Restaurant at Viceroy Bali
26 Craft Over Creation The Restaurant Alila Seminyak
Our Cover
The Main Affair
Must Try
Street Food
28 In A Class of Its Own Luxe Café Barbeque & Grill
46 Bumbu Bali
Behind The Taste
48 Base Genep
Traditional Recipe
30 Chef Ben Cross Ku De Ta 4 let’s eat!
www.letseatmag.com
34 The Specialists 50 Jason Vito Suwantika
Hu'u Bistro
Tetsuya Nishida
Kuu Izakaya Dining
The Insider 52 Simon Ward
Bali Food Safari
Dine & Leisure 54 Far from The Maddening Crowd
Samudera Restaurant
Grand Istana Rama
Let's Cook 58 Grilled Chicken Kebab Ingka
Island Life 60 Time to Say Cheese Bali-Alm
38
54 26
Hungerlust 62 Before Sunrise, After Sunset
Regulars 66 Food Talk 67 Map & Directory
6 let’s eat!
www.letseatmag.com
editor’s note
B
ali is well known for its beautiful nature and exotic culture which has made it a very popular tropical destination in South East Asia. Many foreigners came to Bali as tourists searching for a getaway and to
feel the warmth of sun by the beach, and some saw a good opportunity to live here and start a business. The way I see it, Bali is also an island of opportunities, and welcomes people regardless of their race or ethnicity – but only the positive souls with creative minds and a passion for change. Maybe it is the vibe and atmosphere of living in Bali that awakens our creativity and triggers us to create wonders, and its not difficult to see out of the ordinary works when you walk around Bali, from art to fashion, design, architecture and of course food! For foodies, Bali is a great place to explore, because there’s always something special and unique to be found. Thanks to the local farmers, restaurateurs, and of course chefs with a drive to innovate, there’s no boring story when we talk about the Balinese culinary journey. In this issue we celebrate the innovators, the tireless, ultra-motivated, passionate people who successfully put the hip into the Bali culinary world. A. A. Sg. Nanda Chrisna
In our main feature we look at five chefs making a difference on the island with their inspiring creations (p.22.) Our cover story features one of our favourite restaurants, the consistently excellent, truly world class Teatro Gastroteque where chef Maxie Millian is now leading a team of young, dynamic Indonesian chefs (p.38.) We also catch up with renowned Chef Stefan Zijta, who led the pre opening/opening team at Alila Seminyak (p.26.) In Canggu we meet the passionate team behind the newest vegan venture, Peloton which successfully challenges any preconceived ideas you may have that healthy food is boring (p.34.) At Cascades, Ubud we discover Chef Nic Vanderbeeken, who combines French techniques with Indonesian flavours to dazzling effect (p.42.) Meanwhile, Executive Chef Ben Cross at Ku De Ta shares his inspiration and his favourite dishes in Behind the Taste (p.30.). “Curiosity about life in all of its aspects, I think, is still the secret of great creative people”, quoted from the notable Leo Burnett. So we salute all those with curious minds, and salute 2016, a new chapter for an awesome future!
8 let’s eat!
www.letseatmag.com
your culinary guide
Senior Advisor A. A. Ngr. Mahendra Editor-in-Chief A. A. Sg. Nanda Chrisna
Communication Consultant Ayu Sawitri Hapsari
TA Bid Business Development Alison Elisabeth Bone Managing Editor Marchya Priscilla Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Art Director Rikke Huang Photographer Heri Obrink Account Manager Linda Laurens (accmanager@visiworld.asia) Account Executive Arieta Sara Trikrisna (accountexec@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+62 361 755 136 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
www.kg.co.id
10 let’s eat!
BALI
www.letseatmag.com
the latest
A Japanese Tradition The Westin Resort Nusa Dua, Bali recently re-launched its old-time favourite Japanese restaurant, Hamabe, reviving it with a contemporary new design and emphasis on authenticity. Taking inspiration from traditional cooking methods from Sendai in northern Japan, Hamabe offers a robata grill where food is slowcooked over hot coals and served on wooden paddles. Experience the temptation from its popular teppanyaki, sushi and sashimi counter for dinner from 5.30 pm daily. Hamabe at The Westin Resort Nusa Dua Bali. P +62 361 771 906.
Food for Kids One of Kuta’s favourite Italian family restaurants is proud to announce a new menu consisting of colourful salads, tasty bruschetta plates and other healthy and wholesome new dishes for adults, and mini-adults too. The children are guaranteed to be thrilled with healthy and delicious take-home goodie bags designed to coax them to eat healthier food through interactive experience such as Jamie’s Proper Picnic Box that includes a chicken wrap, vegetable crisps and fruits. Jamie’s Italian Kuta Beach, Jalan Pantai Kuta, P +62 361 762118.
Searching for the Best Diageo World Class (DWC) is considered the largest and most credible mixology competition, with the aim each year to crown the World’s Best Bartender. Being staged for the sixth time in Indonesia, the semi-finals will be held in Bali and Jakarta in March 2016, followed by Country Final in April. The winner for each country will be competing in the Global Finals in Miami, USA. www.theworldclassclub.com
12 let’s eat!
www.letseatmag.com
School for the Future Fulfilling the growing need to provide individuals with specific expertise in the culinary and pastry fields, Bali Culinary Pastry School (BCPS) recently opened under the BITDEC Foundation. Courses have been developed with Dusit Thani College in Bangkok in line with Asean Economic Community (AEC) standards, so that graduates will have the skills and knowledge required to pursue careers in other Asean countries. Bali Culinary Pastry School (BCPS) at BITDEC Foundation, P +62 361 880100.
Festival of Flavours Manisan slowly reveals its sweet secret before the much anticipated July 2016 opening. Housed in a grand 350 years old teak Javanese joglo, it will showcase the rich culinary heritage of Indonesia’s regional cuisine. Curated by William Wongso, Indonesia’s leading culinary expert, Manisan will undoubtedly provide a festival of flavours. If the recent five-course dining events at Alaya Resort Ubud, led by Wongso, could be used as a benchmark, we are definitely in a for a treat. Manisan at Alaya Resort Ubud, Jalan Hanoman Ubud, P +62 361 972200.
www.letseatmag.com
let’s eat! 13
Farewell 2015 The recently rebranded, One Legian, a New Urban Legian, hosted a party to close 2015 in style. The end of year gathering brought together members of ICA (Indonesia Chef Association) and IFBEC (Indonesia Food Beverage Executive Association) and featured an interactive flair competition by ABI (Association Bartender Indonesia). The event was partly sponsored by some of the top brands in the industry and successfully created a memorable night for members of the hospitality industry. The ONE Legian, New Urban Legian, Jalan Legian No. 117, P +62 361 300 1101.
Inspired by Unilever As a leading global food service company, Unilever has created a special program called Unilever Food Solutions (UFS). The program is intended to provide chefs with culinary inspirations by demonstrating the versatility of UFS products. Through a recent event hosted by UFS Brand Ambassador, Chef Vindex Tengker at Hu’u Bar; seven executive chefs from the region shared their tips and creations in a wonderful evening of delicious South East Asian food and camaraderie. www.unileverfoodsolutions.co.id 14 let’s eat!
www.letseatmag.com
From Brazil to Bali Adding a delightful tropical twist to Seminyak, Papagayo Brazilian BBQ Churrascaria is now open for a meat feast. True to its authentic roots in Brazil, the churrascaria or BBQ restaurant is dedicated to cooking on open fire pits and preserving the natural juices and flavours of the meat. Diners will be served by gaucho-attired waiters carrying killer Caipirinhas. Open from Monday to Saturday. Papagayo Brazilian BBQ Churrascaria, Jalan Petitenget No. 114 Kerobokan, P +62 877 6178 0909.
White Diamonds Celebrating Italy’s glorious white truffles, Mozaic Ubud, hosted a glamorous White Truffle and Batasiolo Wine Dinner in December. Considered ‘diamonds of the kitchen’, white truffles come from the hills of Piedmont North Italy and are valued for their powerful yet delicate aroma. Master chef Chris Salans and Chef James Ephraim orchestrated the dinner, with each dish presented with truffles grated at the last moment to ensure the most exquisite of tastes. Food was accompanied by Batasiolo Wines from the esteemed winery, also located in the Piedmont region. Mozaic Ubud, Jl Raya Sanggingan, Ubud. P +62 361 975 768.
www.letseatmag.com
asian cuisine
A Marriage of Flavour
Serving up innovative dishes inspired by the flavours of Bali and China, Ginger Moon remains one of the most popular dining destinations on Jalan Laksamana.
O
ne immediately feels transported into another era,
Born from the experienced hands of Chef Dean Keddell,
when stepping into this restaurant. The interior
Ginger Moon has been around for three years and is
design is both slightly colonial and inherently
still garnering faithful followers with its signature fusion
oriental, while being well-lit and handsomely furnished
dishes fit to be shared and mischievously defying all the
with wood. A gracious host puts us at one of the tables
rules except one: being tasty. Our first entree, the Half-
near the impressively-designed bar. Three industrious
moon Steamed Buns is creatively presented on a tailor-
bartenders are mixing cocktails which inspires us to
made zigzag tray. It is both Balinese and Chinese, since
immediately order our first round of cocktails to ward off
inside the pillowy buns are morsels of Bali's most popular
the humid mid-day heat.
delicacy, suckling pig. With the accompanying crunchy
16 let’s eat!
www.letseatmag.com
www.letseatmag.com
let’s eat! 17
pork skin cracker and shredded
Soft Shell Crab Salad is the reigning
welcoming the last dish that will end
coconut with vegetables in Balinese
dish from the feast. I particularly love
our afternoon feast on a sweet note.
spices, it is a nicely done, different take
that it is served in one large piece,
Tapioca is delightful romp made of
on the classic dish. Gulping down the
deep-fried and immersed in a bowl
glutinous pineapple jelly, sour lime
remaining buns with the rejuvenating
filled with watermelon, cucumber,
curd, sweet vanilla bean parfait and
Bali Mojito, we welcome two more
pomelo and jicama. Each bite is a
lastly, a touch of crispy black tuile. All
gorgeous dishes to our table. The
refreshing mix of sour, savoury
of our dishes are served in a generous
aromatic King Prawn Dumplings with
and juicy, definitely a dish worth
portion and perfect for those who
ginger and spring onions are lovely.
returning for.
would like to escape from the heat,
Insisting on perfection, the kitchen
and on to a canteen of flavour. Eve
produces the delicately textured
My partner decides to finish his
wontons themselves. However, the
remaining cocktail Bling Bling, before
Ginger Moon I Jl. Laksamana/Oberoi No. 7, Seminyak
18 let’s eat!
P + 62 361 734 533 I Open 11.30am - 11pm I
112
www.letseatmag.com
let’s eat! 19
the essentials
H E A LT H Y H A B I T S W
e all get a little carried away with eating over the Christmas period, so January is the perfect time to think about losing weight and maybe detoxing. Here are some healthy tips to usher in the new year.
Drink eight glasses of water a day – water helps flush out toxins, hydrates the skin and boosts immunity.
Eat a healthy breakfast like fruit + yogurt, oatmeal with some nuts, or a hard-boiled egg and a green juice.
AM
Eat smaller amounts! Each meal should fit into the palm of your hands although this doesn’t apply to vegetables.
Eat fruit or vegetables with every meal.
+
x
3
Remember that cutting out carbs altogether is actually counterproductive. Instead, avoid white bread and eat whole grains like brown rice, oats, and quinoa.
Eat roughage like beans, nuts and fruits like apples which are high in dietary fiber. pattern from www.subtlepatterns.com
musings
Over the last few years Bali has morphed into a culinary destination, boasting truly world class restaurants serving up imaginative, cutting-edge cuisine. Alison looks at some of the chefs making their mark on the island.
Eelke &
Ray Locavore
F
rom the renowned restaurant Shy in Jakarta, and onto Ma Joly and Alila Ubud in Bali, Dutch-born Eelke
Plasmeijer,
and
Indonesian-born,
Ray
Adriansyah, have been collaborating to fabulous effect over the last five years, culminating in the opening of Locavore. The menu is a celebration of farmers, fishermen and artisans across the island,
"When you cook this way your thinking changes, you have to become creative in a different way."
and the restaurant also boasts its own organic gardens. As Plasmeijer cheerfully acknowledges, "The ultimate dream for a chef is to start your own restaurant" and the pair clearly relish the chance to create cuisine that truly reflects their beliefs. Truly-inspired,
beautifully
presented
European cuisine is created using only ingredients sourced locally. “Why import everything?” asks Plasmeijer. “It doesn’t make sense to bring in food frozen, it can’t be as good as food at the source.”
"I want to be the first Indonesian chef to have a Michelin-starred restaurant."
P
Mandif M Waroka Blanco par Mandif
apuan-born, multi-award winning chef, Mandif M Waroka, started his career as a sous chef de partie at 5-star Al Raha Beach Hotel in
Abu Dhabi. Serving as a chef judge in Indonesia Master Chef, Hells Kitchen Indonesia and Top Chef Indonesia, he is keen to foster fresh young talent and the kitchen at Teatro Gastroteque, which he founded, is filled with dynamic young chefs. The Teatro menu is French with an Asian twist, while his newest restaurant offering, Blanco par Mandif in Ubud has the aim of, “Putting modern Indonesian cuisine on the map.” A culinary craftsman of the highest order, for Chef Mandif it’s not just about the taste, but also the presentation. This is food as you have never seen it before, a dazzling display of gastronomic genius.
www.letseatmag.com
let’s eat! 23
Chef T M Kelana Oak Restaurant, Swiss-Bel Hotel Rainforest "Technology doesn’t support taste. I am the enemy of factory food. My heroes are the local suppliers – the farmers, fishermen and artisans."
I
nspired by his upbringing in a family warung on a beach in North Sumatra, Chef Kelana hosts his own Indonesian radio program, The Smart Cook, and is a keen proponent
of Indonesian cuisine, claiming, “We must respect out own products and cooking methods, it is our culture!” He explains that through his radio show, recipe books and food preparations, he likes to inspire people and to remind them that the key to tasty food is planning and keeping things fresh and simple. He also favours liberal use of herbs and spices. “When used properly spices have a healing effect, as they are rich in vitamins and fibre – as well as being highly flavourful.”
Kevin Cherkas Cuca "Its clever comfort food, inspired by the best things you have ever eaten."
I
rish-born Kevin Cherkas, spent years honing his
Indonesian ingredients. And this is no mere marketing
techniques in some of the world’s most fabulous
slogan – it means absolutely everything is sourced locally,
restaurants – from Michelin-star venues in Spain and
from coconut oil, to Amed sea salt and Balinese coffee.
New York to the Shangri La in Singapore. He cheerfully
Inspired by childhood memories, Kevin conjures up a
admits to being obsessed about the food he creates at
seriously imaginative menu. Crispy fried chicken that will
his restaurant Cuca – established with his wife Spanish
ruin all other chicken for you, a dessert of mango and
restaurateur, Virginia Entizne. “We live in Bali and its
young coconut that looks like fried eggs, and sangria,
important for us to support the wonderful people here,”
thoughtfully made with frozen cubes of fruit that add
he says. To this end, the kitchen is filled with 100%
layers of of flavour as they melt.
Chris Salans Mozaic Ubud
Many attribute the birth of the gourmet dining scene in Bali to Chris Salans, creator of Mozaic Ubud, Mozaic Beach Club, and Spice. “I was brainwashed by foodies,” says Salans of his parents. His preparations meld his French heritage and classic training with the exotic flavours of his adopted island home. The spices, herbs and fruits of Indonesia serve as inspiration. At Mozaic, Ubud he shares his discoveries and subsequent creations through a
"This is how a French American chef interprets local flavours."
www.letseatmag.com
series of tasting menus served in enchanting garden surrounds. While Mozaic is a pure fine dining experience, newly opened Spice is a more casual affair, “I wanted to bring the flavours of cuisine developed over the last 15 years to a mass market,” he says. let’s eat! 25
the newest
CRAFT OVER CREATION Escape the crowds and enjoy inspired Pan Asian cuisine and sensational sea views at The Restaurant, Alila Seminyak.
D
espite its setting right in the heart of Seminyak, the
day was one of the most delicious things I have ever
newest Alila Resort manages to create a wonderful
eaten, and I am pleased to see there is a version on this
sense of space, and a sensation of being far away
menu, Miso Marinated-Roasted Butterfish. Growing up
from it all. The breezy modern bistro is set just above
in rural Holland, Stefan seemed destined to be a chef
the beach so that the ocean views stretch all the way
and admits that he never stopped thinking about food.
from the deck to the horizon. An elegant design reflects
Whether scooping up handfuls of raw milk from his
the chic contemporary minimalism that Alila is famous
friend’s dairy farm, fishing for eels in the river or picking
for, and gives a firm nod to the brand’s dedication to
fresh vegetables from his dad’s garden, “Everything was
eco friendly buildings.
always about food.”
Talented Dutch-born chef Stefan Zijta leads the team.
When it comes to the Pan Asian menu he has put
I remember him well from a trip to Alila Uluwatu
together at The Restaurant, he describes a concept
several years ago; the black miso cod he prepared that
of “Craft over creation,” adding, “we are not trying to
26 let’s eat!
www.letseatmag.com
make new things, we are just trying to be authentic.” He
lemongrass curry packed with vegetables.
also had a hand in the design of the sleek, transparent
If you are not in the mood for Asian food, you can
kitchen that wraps around two sides of the restaurant and
also order from the char grilled menu, which includes
gives chefs a view too. It’s a huge space, which is just as
Jimbaran fish and farm fresh meat seasoned to your
well, as his team includes an impressive total of 11 sous
preference. Our Whole Tabanan Chicken comes straight
chefs. Each is specialised in something, whether flipping
from the rotisserie and has been basted in thyme and
martabak, rolling sushi, or pulling noodles, and it’s this
lemon and served rustic-style on a board with a jug
attention to detail that makes the food so spot on.
of gravy, roasted garlic cloves, a sprinkle of salt and a Monacan-style chutney of shallots, raisins and cinnamon.
While oysters are common enough in Bali, it’s the first time I have come across Cantonese-style Steamed
Spit Roasted Pineapple makes a delightfully tropical
Oysters, beautifully enriched with a hearty black bean
dessert. The pineapple has been marinated overnight
sauce and a sprinkle of fresh scallions. Quail Egg
and baked with Bedugul honey pineapple rum and
Minced Pork Balls are just what they claim to be, and
palm sugar syrup, which creates a deep, intoxicating
the dainty egg with its soft yolk pairs nicely with the
sweetness. The coconut cake on the side is lovely and
tender shredded pork. The sticky black pepper sauce
moist, and topped with delicious coconut ice cream; truly
is just right – hot enough to linger intoxicatingly in the
the taste of paradise! Alison
mouth, without being overbearing. I also try a fragrant Kaeng Khieu Wan – a lovely smooth green coconut and The Restaurant Alila Seminyak, Bali I Jl. Taman Ganesha No. 9, Petitenget P + 62 361 302 1188 I Open 7am - 11pm I
150
let’s eat! 27
must try
IN A
CLASS OF ITS OWN
Serving tasty European dishes in a semi-fine dining restaurant, LUXE CAFÉ Barbeque & Grill offers a classic and classy alternative on the Ubud dining scene.
O
ff the beaten track might be a suitable way to
we are ready to order. The welcome drink Green Cooler
describe the location of this restaurant, but
was so refreshing that I decided to order another glass of
fortunately, there is no labour needed to reach the
the same delightful concoction of cucumber, mint, lime
venue, because they offer a free pick-up service. When
and water.
we call, two white motorbikes arrive at the corner of Jalan Raya Ubud and Jalan Kajeng, and whisk us off along the
Indeed, being inside the LUXE CAFÉ Barbeque and
picturesque Juwuk Manis ricefield walk.
Grill feels a little bit like being in the homey living room of a European friend. The fragrant aroma of butter
Stopping right in front of the adjoining LUXE Villas Bali,
is wafting from the kitchen, while soothing jazz and
we climb up to the second floor to reach the restaurant.
French chanson play in the background. The kitchen is
A waiter puts us right in front of a wide open window that
expertly led by Executive Chef Sammy Azis, who has vast
offers a lush green rice field view and cooling breeze.
international work experience, from fine dining to raw
A cold face towel plus a refreshing welcome drink later,
food establishments.
28 www.letseatmag.com let’s eat!
I can’t think of a better soup than
it down with a Chardonnay from the
the Warm Tomato Consomme to
Luxe wine cellar. The Black Angus
suit rainy days. It is made of cherry
Beef Fillet goes well with a glass of
tomato confit, shimeji mushrooms,
Shiraz and is served with sour cream,
sago pearls, micro greens and served
tempura sweet onion strings, sous
with focaccia crostini. It is light and
vide broccoli and creamy potato
soothing. The sagoo gives the soup
gratin. Generously served in a 200
an extra texture, while the shimeji
gram cut, it is satisfying and fulfills
balances the subtle acidic taste of
every carnal wish that I ever had
the tomato consomme.
about a good steak.
Our Pumpkin & Lobster Ravioli is
We end our decadent dinner with
a delight. The house-made ravioli
a portion of Cheese Cake with
pasta with chermoula spices, creamy
Strawberry Reduction and Passion
lobster sauce and garlic cloud is
Fruit. A mix of sweet and sour, it
perfectly executed, right down to the
provides the perfect ending. Outside
garlic cloud with its airy texture and
might be dark, but inside we are
flavour that enhances the pasta. We
glowing with delight.Eve
clean the plate in no time and wash
LUXE CAFÉ Barbeque & Grill I Jalan Kajeng (700 meters along the Juwuk Manis Ricefield Walk), Ubud P + 62 361 479 2099 I Open 8am - 9pm I
www.letseatmag.com
24
let’s eat! 29
behind the taste
en Cross
FOR
THE LOVE of TRAVEL “From a creative sense there is a lot of room for experimenting,” says Ben Cross on his role as Executive Chef at KU DE TA
30 let’s eat!
www.letseatmag.com
T
ranslating loosely as ‘sacred table,’ Mejekawi spreads across the top floor of iconic beach club KU DE TA. Small and intimate, with
sweeping views across the Indian Ocean, the restaurant is essentially a chef’s table experience, with a gorgeous open kitchen taking centre place – both literally and figuratively. Shiny black granite counters, wood fire grill and an enviable collection of copper pots and pans, create the kind of kitchen that chefs dream about, and it comes as no surprise to learn that Executive Chef Ben Cross was involved in every aspect of the restaurant from concept to design, to execution. He describes the degustation menu – served with a choice of 5 or 12-courses – as “Indonesianinfluenced European-style.” Combining exotic island flavours and cutting edge technology, his daily specials often incorporate his favoured Balinese ingredients, including ginger blossom, palm hearts and nutmeg fruit.
“I never looked at cooking as a job, more as a way to see the world,” says Chef Ben, and he takes much of his inspiration from travels, with regular trips overseas to keep his finger on the global pulse.
let’s eat! 31
“The food I create is a reflection of my love of travel,” he adds. Take the Black Cod, inspired by the famed black miso cod served up at Nobu in New York. He applies a south east Asian touch, replacing miso with a handcrafted chilli paste richly flavoured with onion, garlic, tamarind, sugar and fish sauce. Marinated for 24 hours the fish is then cooked over the grill, to impart a smoky, slightly bitter caramelised taste. “The flavour that you get on a wood fire can’t be replicated by any other cooking technique,” he says. Alison
Sop Buntut Indonesia’s ubiquitous oxtail soup is one of Ben’s favourites, “It’s a simple dish but worthy,” he says. His version is quite unlike any you would have tasted before.
Chicken and Lobster Tskune
“It’s much more refined,” he explains. The ox tail has been slow braised with Indonesian spices for six hours, the meat is then pressed, seared and topped with cherry tomato
Inspired by a dish Ben discovered on a trip to Hong
raisins, charred onion, and a scattering of herbs. The
Kong, “I wanted to recreate the flavour and give it a bit
broth, based on Japanese dashi arrives in tea pot, and is
of a twist,” he says.
slowly poured over the meat.
Ku De Ta I Jalan Kayu Aya No. 9, Seminyak I P +62 361 736 969
32 let’s eat!
soul food
Vegan
&
Beyond
Buzzing with life from the moment it opened its doors, Peloton is a concept cafe in Berawa, with a very contemporary spin on cruelty-free, tasty and nutritious food.
to an imaginative menu created by
T
Chocolate Whip. With a sublime
aken from the French word for a group of cyclists who clump together to save energy,
Peloton is a vegan cafe and artisan cycling store with a clear focus on community and bringing like-minded people together. Spread over two floors, the cafe hums into life at 7.30 each morning and makes a great breakfast spot for those looking to fuel their day with healthy food that tastes amazing. A true labour of love, Peloton was created by Maddy Setiawan and Thomas Edwards. “We wanted to break the stigma,” says Maddy. “To share with people that you can do things differently and create a conscious but kind business that equally vaues taste and kindness.” Actually one of the best things about this cafe is that it totally transcends the vegan label, thanks
34 let’s eat!
Lauren Kamilleri, (who also started much-loved Switch sandwich bar.) My need for a coffee fix is well taken care of with a creamy cappuccino made with organic Revolver coffee and coconut milk, while my love of chocolate is indulged with an Iced combination of cacao, coconut milk, a generous splash of whipped coconut cream and a sprinkle of crunchy cocoa nibs, I am left wondering why you would ever want dairy? Meanwhile, the Cool Breeze blends spinach, banana, dates and coconut milk, with the addition of fresh mint and cacao nibs to create the most magical of flavour combinations. There is also Kombucha, Superfood Shots, and choices of cashew, almond and bonsoy milk which turn up in lattes, smoothies and chai. The food menu is playful, in a naughty but nice kind of way, with the comfort food that you sometimes crave, albeit in a healthier version. “We wanted to show people you can do things differently without
www.letseatmag.com
being too out there,” says Thomas,
highly moreish garlic paste – jokingly
cool, fresh tropical fruit, coconut
whose passion for cycling translates
referred to in the kitchen as ‘crack’.
milk, dates, chia, toasted coconut
into the rather gorgeous bikes, and accessories on sale.
flakes and cinnamon granola. Lunch The cinnamon-spiced Pedal Power
runs the gauntlet from hearty salads
Pancakes are everything you could
to wholesome wraps, Vegan Nasi
My Marathon is a perfect breakfast
want in pancakes, yet dairy milk
Campur and Burn out Burgers, with
pig out, but one that leaves me
is replaced with coconut milk and
a choice of vegetable pattie and a
feeling totally energised and with the
flax oil takes the place of eggs.
soy-based tricken schnitzel, which,
sensation that I have done my body
The result is lighter and fluffier
I hear, tastes just like chicken, and
a big favour. Fragrant scrambled
than a normal pancake yet packs
also turns up in the Tricken Parmy.
tofu meets sautéed mushrooms,
just as much taste, especially with
Mexican-style refried beans, a tangy
a topping of caramelised banana,
Our waitress sums things up
fresh salsa, zucchini and corn hash
strawberries, whipped coconut whip
perfectly as she clears our table,
browns, and salad greens with seeds
and a generous drizzle of coconut
saying, “I am not even vegan, but
and flowers. The accompanying
nectar. Other breakfast offerings
I love the food.” Peloton is for
toasted spinach bread is decked out
include a Breakfast Burrito, and a
anyone who likes a tasty meal – the
in an excellent pesto, made with a
luscious Biker Bowl brimming with
health factor is a bonus! Alison
Peloton SS 46 I Jl Raya Pantai Berawa No 46 P +62 859 5413 1451 I Opening hours 7.30am - 4.30 pm I
50
let’s eat! 35
Life is uncertain, EAT DESSERT FIRST!
36 let’s eat!
www.letseatmag.com
let’s eat! 37
the main affair
C UL I N A RY
Masterpiece
Tucked behind an unassuming faรงade on Jalan Kayu Aya, Teatro Gastroteque sets the scene for one of the most inspirational dining experiences on the island.
I
nventive, surprising and seductive,
entire vegetarian sets, so that, unlike
Teatro Gastroteque provides
more usual fine dining experiences,
the perfect excuse for a splurge.
vegetarians don’t miss out.
Seating just 30 people, this intimate restaurant creates a truly novel
Made famous by Chef Mandif
dining experience with more than
Warokka, (Blanco by Mandif), Teatro
a touch of theatrical flair. Sultry
is now led by Chef Maxie Millian,
décor sets the tone, and a series of
who has created a whole new menu
beautifully composed degustation
that stays true to Mandif’s original
menus place it firmly in the fine
concept of French Asian cuisine with
dining realms. Yet the atmosphere
a twist. He also proudly continues
is refreshingly unpretentious; this
the tradition of fostering young
is exceptional food exquisitely
Indonesianå talent, so the open
presented, but without a hint of
kitchen is home to a very young and
attitude.
vibrant team.
For the ultimate indulgence, choose
Each dish is like a work of art, served
the 11-course Discovery menu which
on gorgeous customised ceramics.
can be paired with a generous flow
The Radish and Tomato is arranged
of fine wine, then sink back into
like a mini garden complete with
your velvet chair while a stream of
rolls of cucumber, cherry tomato,
dainty, moreish delights, including
dainty edible flowers and glistening
amuse-bouche, sorbets, surprise
tomato chilli sorbet. The arrival of
courses and mignardises arrive at the
a smoking goblet of dry ice and
table. Degustation menus include
tomato consommé which is poured
40 let’s eat!
www.letseatmag.com
over the vegetables is an act of pure
and pepper then smoked, and
theatre. Seafood always pairs well
comes with a toffee-like spiced
with citrus, and the lone juicy Prawn
crumble and a caramelised orange
has been cooked just long enough
brioche.
to allow the dachi to impart subtle flavour. Pomegranate adds a lovely
The Valrhona Chocolate Bar is
sweetness while a tart kaffir lime gel
a totally dreamy dessert, rich in
provides contrast, along with the
taste and texture. The homemade
earthy flavour of dill, tender fern tips
‘snickers bar’ is sensational, with
and a crunchy nori crumble.
its gorgeous chewy nougat and smothering of rich dark chocolate,
The Octopus is very impressive,
and comes with the smoothest
imbued with a wonderful smoky
of chocolate mousse and a tart
flavour, and so tender that it’s
raspberry gel.
barely recognisable as octopus. The accompanying compressed
Teatro is a gastronomic journey, so
watermelon has a highly
allow plenty of time, this is not an
concentrated flavour, while a
experience to be rushed. While it
chimichurri of parsley, red pepper,
might not be the cheapest night out
garlic and olive oil adds zest and
in Bali, it will certainly be one of the
toasted pine nuts make a welcome
most memorable. Alison
addition. Fois Gras is cured in salt
Teatro Gastroteque I Jl. Kayu Aya Blok C No. 1- 2 P + 62 851 0170 0078 I Open 6pm - 11pm I
www.letseatmag.com
30
let’s eat! 41
spotlight
Pure
SEDUCTION
42 let’s eat!
www.letseatmag.com
We visit CasCades at the top of the Petanu River ridge for an intimate dinner for two, and discover why this scenic restaurant at Viceroy Bali remains a top fine dining destination on the island.
T
here is something very refined
Sipping our Cascades Ice Tea with
is craftily made with locally inspired
about the casual elegance
a sour, sweet and refreshing taste,
rujak sauce with a naughty splash of
of Viceroy Bali, which offers
I can’t help but love the simplified
Pinot de Bali. The sour and sweet
stunning views across a steep ravine.
menu where each and every dish
flavour from the rujak balances the
is described in just one word. The
strong taste of the foie gras.
We arrive just before dark. The
simple name belies the complexity
open-air pavilion where we sit is
of the dish, as proved with our
Dramatic plating aside, our Pork
comfortably furnished with wood and
starters. Tomatoes is a bowl made of
Belly and Barramundi tastes divine.
rattan chairs. Part of the secret to
marinated heirloom cherry tomato,
The pork melts deviously while
the restaurant’s success is definitely
beetroot basil creme, lavender oil,
the accompanying velvet smooth
Executive Chef, Nic Vanderbeeken.
sweet yellow watermelon, salty
creamy mash potato begs to be
His innovative signature dishes which
parmesan crisps, cold basil sorbet.
savoured. A subtle amount of green
combine the best of French cooking
It looks like a garden in a bowl and
celery shavings manage to add
techniques with Indonesian flavours
tastes just like heaven. Playing with
a bitter edge to the dish. While
are legendary.
texture and flavour seems to be what
the pork astounds, the fish wins
Chef Nic loves to do. Our Foie Gras
our tastebuds, with its balanced
let’s eat! 43
choreography between creamy and savoury. The sea bass is timely cooked and crispy on the skin, while the spinach sauce is superbly mixed with a bit of coconut and coriander basil espuma. To end the evening on a sweet note, we go for the After Eight. The deconstructed Madagascar chocolate mousse & South African chocolate sponge cake is served with chilled mint sorbet topped with Grenada chocolate crumble. Lost in layers upon layers of high quality chocolate, we can’t help but marvel at the kind of seduction that CasCades has mastered. Eve
CasCades Restaurant at Viceroy Bali I Jalan Lanyahan, Banjar Nagi, Ubud P +62 361 971 777 I Open 11am – 10pm I
44 let’s eat!
60
www.letseatmag.com
I LIKE WHO OUT LOU HE HIS OW
A CO SMIL D WH TAST N WO
O E E E R
K S N S K
Robert Farrar Capon
street food
Bumbu Bali Bali’s ancient food culture dates back thousands of years, and has been recorded on lontar (the tradition of writing on dried Palmyra leaf.) The 2000 year old Lontar, Dharma Caruban, mentions mebat, the process of food preparation for a holy ceremony.
Men play an important role in preparing food for
Base genep consists of 15 ingredients, cut into small
ceremonies, starting from butchering the animals, to
pieces and manually ground using stone pestle and mortar.
gathering the plants, herbs and other seasonings and
When this basic seasoning is added to certain spices,
processing all the ingredients. Meanwhile, ladies are in
such as pepper, nutmeg, cinnamon, cumin, kaffir lime, a
charge of preparing the offerings.
local root called lempuyang, and sandalwood it becomes base gede. It is believed that the Balinese started to use
Balinese cuisine spans from raw to cooked food and
spices in cooking simultaneously with the arrival of traders
vegetarian to meat dishes, however most dishes share one
from other islands in the Indonesia archipelago and from
distinct flavour because of the use of a basic seasoning.
overseas, such as India and China.
Everything from babi guling – suckling pig, to ayam betutu – steamed steamed chicken, to lawar – the island’s
The Balinese believe that each flavour is granted by
authentic mixed salad, is seasoned with base genep. Base
the supreme God and comes in the form of fruits and
(Balinese language) or Bumbu (Indonesian language)
roots. Salty tastes comes from a root named Kaempheria
means seasoning.
galangal, locally known as kencur, bitter tastes comes from
46 let’s eat!
www.letseatmag.com
turmeric, spice is the flavour of ginger, sweet from shallot, and sour from lime. These basic roots and fruit are also used as part of the offerings. The use of roots and spices for seasoning in Balinese cooking is not only to enhance the flavour of the food, but for health reasons. Our Balinese ancestors discovered the healthy benefits of roots and plants thousands of years ago. For instance, turmeric is the best natural antibacterial. In Tenganan village, turmeric has been used for centuries as the remedy to be applied to wounds. Another example, ginger, appears in almost all Balinese cooking, especially the ones containing oils and fat, because ginger releases hot energy that works as a fat burner. So, as long as consumed in moderate amounts, Balinese cuisine can be considered as food that promotes health and balance in our digestive systems. As for food enthusiasts, a visit to the island is incomplete without tasting true Balinese cuisine. Must-try’s are Babi Guling – a whole roasted pig cooked with base gede; Lawar Nangka, a mix of young jack fruit and minced meat seasoned with base genep; and Ayam Betutu, braised whole chicken soaked in base genep. Even though the seasoning is all the same, the end result is guaranteed to be amazingly different. Dewi
Recommended best babi guling in town.
Recommended ayam betutu:
Babi Guling Candra
Ayam Betutu Liku
Jalan Teuku Umar no. 140
Jalan Nakula No. 19, Seminyak
Denpasar
Phone: 0361 7441495
Babi Guling Pak Malen
Ayam Betutu Men Tempeh
Sunset Road No. 554, Seminyak
Krisna Gallery & Resto Jalan Diponegoro No. 146, Denpasar
www.letseatmag.com
let’s eat! 47
traditional recipe
Base Genep Base genep is Bali’s authentic seasoning and forms the base of many different dishes. Base genep consists of several kinds of roots that have grown on the island for thousands of years. The seasoning not only gives rich flavour to the food, but also contains healthy benefits. It can be made in a large amount and then kept in the fridge for a month and used to cook beef, pork, fish and veggies. It also works with any type of cooking technique, such as braising, steaming, frying, and grilling. By making a large amount of seasoning, flavoursome meals can be enjoyed everyday without doing the hard work every time. Another plus point is that this seasoning doesn’t contain artificial preservatives. Dewi
Ingredients: 100gr red shallots
½ tsp freshly ground black peppercorn
6 cloves garlic
¼ tsp nutmeg powder
1 thumb-sized piece of ginger
¼ tsp cumin powder
1 thumb-sized piece of lesser galangal
1 tbsp charred shrimp paste
1 thumb-sized piece of galangal
4 bay leaf (daun salam)
1 thumb-sized piece of turmeric
salt (to taste)
4 stalks of lemongrass, use only the tender white part
4 tbsp coconut oil for stir-frying
50gr cayenne pepper
3 tbsp water
10gr red bird’s eye chili 4 candlenuts
Method: Mix all the ingredients, except the lemongrass and bay leaf, in the stone mortar and grind them with stone pestle until they become a paste. Preheat the coconut oil in a skillet until it is hot and small bubbles start floating to the surface. Reduce the heat and then add the seasoning mixture, lemongrass, and bay leaf to the skillet. Stir the mixture occasionally, and pour two tablespoons of water into the skillet while stirring the mixture. The seasoning is ready when it releases an appetising fragrance and the oil decreases significantly.
48 let’s eat!
www.letseatmag.com
the specialist
Jason Vito Suwantika
Tetsuya Nishida
Chef Consultant
Chef de Cuisine
Renowned for his passion in reinventing classic Asian
The Osaka-born Japanese chef is not a new comer to
fare, Suwantika is a former DJ turned professional chef.
Indonesia. Before heading the culinary team at Kuu
After graduating from At-Sunrise Singapore, he went on
Izakaya Dining at Maya Sanur, he worked for J.W. Marriott
to co-create his first restaurant, Onaka. “We did a bunch
Jakarta. “I love Bali for its abundance of fresh produce, be
of cool stuff, mixing and experimenting with ingredients
it seafood or vegetables. I choose all of the ingredients
and cooking techniques,” explains the chef who is now
myself to ensure that what we serve to our guests is
leading the kitchen team at Hu’u Bistro, and is in charge
authentically Japanese,” states Nishida. He has been
of creating iconic dishes of Asia and Bali with a European
involved since the pre-opening of the restaurant and
twist, in keeping with the restaurant’s new concept.
proudly claims to have some of the best sushi and sashimi
“I found early on that me cooking for people makes
on the island.
them happy, and that’s what I will keep on doing,” says Suwantika.
Hu’u Bistro Jalan Petitenget Seminyak P +62 361 473 6443.
50 let’s eat!
Kuu Izakaya Dining at Maya Sanur Jalan Danau Tamblingan 89M Sanur P +62 361 849 7800.
www.letseatmag.com
Chef Tetsuya Nishida of Kuu Izakaya Dining at Maya Sanur and Chef Jason Vito Suwantika of Hu’u Bar share their latest creations, and their thoughts on the Bali food scene.
Q: What is the most memorable or innovative dish that you have tried?
Q: How do you see the food scene evolving in Bali this year?
Chef Nishida: I have to say my mother’s miso soup. I
Chef Nishida: It is exciting. I am looking forward to
always try to cook it with heart, like she did.
seeing more variety of ingredients and hopefully, more
Chef Jason: I guess the degustation menu at Alinéa in Chicago. It was very well composed. Chef Achatz is definitely a master in his craft.
relaxed import regulations to ensure the authenticity of what we serve. Chef Jason: Bali is stepping up its game. I think that Michelin guide needs to see Bali soon. We have many
Q: What would you suggest first time visitors to your restaurant try?
restaurants that are worthy of stars.
affordable and prepared with great detail. For dinner,
Q: What are your interests outside of cooking?
I would suggest our sashimi or sushi paired with our
Chef Nishida: I enjoy Indonesian food so usually I go out
collection of sake.
to eat, then have some beer and sake afterward.
Chef Jason: You have to try our Watermelon Sashimi!
Chef Jason: If I’m not cooking, I enjoy good music and
Chef Nishida: For lunch, try our Bento. It is satisfying,
a fair bit of dancing, sports, playing with my babies and
Q: What’s your hope for the new year? Chef Nishida: To get more recognition for Kuu Izakaya. Chef Jason: More love, less terror.
visiting the zoo.
the insider
Simon WARD
Founder & Director Bali Food Safari
52 let’s eat!
www.letseatmag.com
Curating high-end dining experiences, Bali Food Safari takes tour groups on a mystery food adventure across multiple venues in one amazing evening. We chat with Simon Ward, the founder of this innovative enterprise and find out what he thinks of the Bali food scene.
What do you think of the current Bali food scene? World class! I am constantly amazed at the rapidity of this food scene evolution! It is a dynamic beast. A new restaurant is open nearly every week, though it’s a tough game and not for the faint hearted, that’s for sure. I believe the food and beverage scene is the future
So what is Bali Food Safari?
for Bali. With hotels and villa groups in the battle for At the
occupancy, an exciting chef, great food, out-of-this-
moment, Bali has an incredible, evolving food scene
world drinks and coffee will be what differentiates and
that is very exciting. Our guests select a region, either
add the extra value for eateries in Bali.
Essentially, it is a mystery food adventure.
Seminyak, Ubud or Jimbaran. In each region, guests are invited to dine in three to four high-end restaurants where offers. It can be anything from Asian regional cuisine to
As a foodie, what sort of food do you enjoy the most?
Italian, the point is that all of the dishes will blow their
Tough question! I will give anything a go, I truly enjoy all
they can sample some of the best dishes that the island
minds away. Each trip takes approximately six hours, we start with collection by private charter accompanied by our host. First stop is for three delectable tastes with a gorgeous sundown to accompany and set the tone of the evening,. We then move on to each venue hourly to experience the taste sensations our team has personally selected at each venue, concluding the evening with
aspects of food. Though the blending is what I find the most interesting, and I admire the chefs that go beyond the ordinary and expected. Boundaries are there to be crossed and with an endless mix of different flavours, cooking techniques and ingredients to play with, the world of food is full of possibilities.
desserts. We really believe this experience is something extraordinary, with many guests returning again and again - some celebrating significant milestones and personal celebrations (we had our first engagement on tour last month!).
2016 is here! What can we expect from Bali Food Safari this year? More amazing food and experiences, of course. We will do our best to stay at the edge of Bali food scene. We will continue to establish more relationships with chefs
How did Bali Food Safari come about?
and restaurants in Bali while developing the experience
Bali has always been my second home. I grew up around
be a lot of tasting, which is my responsibility. Its a tough
food and then ended up working in the hospitality industry for many years. The idea for Bali Food Safari came to me on a holiday here in Bali with my wife and
and finding new ways to enhance it. Of course, there will gig with a truly a huge sacrifice, but somebody has got to do it! Eve
kids when we visited in 2011. I really wanted to be in Bali as it truly is a wonderful place, great for family, and of course eating!
www.balifoodsafari.com
www.letseatmag.com
let’s eat! 53
dine & leisure
F A R FROM THE M ADDE NING C ROW D Grand Istana Rama Hotel is one of Kuta’s best known establishments, and a much loved favourite for its returning guests. We revisit this charming old-fashioned hotel that provides a serene shelter in the heart of bustling Kuta Beach.
P
artly hidden behind tall big trees, the peaceful resort boasts one thing that can rarely be found in newer hotels, an abundance of space. Arriving at the semi-
open air hotel lobby, I can’t help but feel nostalgic for Kuta of the old days. The staff greet us warmly and are more than happy to give us a quick tour before we begin our pampering treat of massage and lunch. Walking through the lush tropical garden, we appreciate the charm of being far from Kuta’s maddening traffic and unsheltered heat. The hotel is equipped with four meeting rooms, a spa, a restaurant and a pool bar dedicated to spoiling guests. First thing first, we head to the spa where we let go of ourselves in the next hour, under the delicate yet firm touches of experienced therapists. By restoring our bodies and our minds, we also restore our appetites. Luckily, Samudera International Restaurant is open and offering an all-day dining option. Walking to the front part of the hotel, we pass the large pool with its inviting blue water and dozing couples. A large group is fiercely competing to refill their cocktail glasses. “We also have plenty of programs for our guests to get to know Bali better such as cooking classes, Balinese dance classes and a Bahasa Indonesia class,” explains our waiter who seats us near the pool.
54 let’s eat!
www.letseatmag.com
www.letseatmag.com
let’s eat! 55
The restaurant and its adjoining Tequila Bar are open until 2am, treating guests to live music performances from Monday to Saturday. The menu has been created by Food & Beverage Director, Mr. I Ketut Darmayasa and prepared by chef, Ms. Ni Made Sutiawati. Located by the street and serving international dishes that can satisfy anyone’s whim and fancy, has made Samudera a popular destination for passer-bys. I haven’t even mentioned the tempting Steak Night on Tuesdays and the Surf and Turf Menu every Thursday, where diners get to pick fresh seafood of the day, and grilled meat. The Red and White Sangria that I am sipping with its strong blend of red wine, vodka and Triple Sec proves a perfect companion to watch the sun go down. Megibung (Nasi Campur) turns out to be a wonderful authentic dish to be had with its delicious condiments. I particularly enjoy the beef rendang and grilled fish with raw shallot sambal. My partner’s Soto Ayam - a hearty chicken soup also proves
satisfying, with its generous serving
and robust flavour. As an Indonesian, it is wonderful to know that Samudera Restaurant does Indonesian dishes correctly. Eve
Samudera Restaurant - Grand Istana Rama Hotel I Jalan Pantai Kuta P + 62 361 752 208 I Open 06.30 am – 11.00 pm
56 let’s eat!
www.letseatmag.com
let’s cook
Grilled Chicken Kebab Following on from the success of her previous restaurants, Nook and Lilla Pantai, Sendy felt it was time to explore more and opened “Ingka.”
Spices & Ingredients
Her father was a chef and she started cooking when she was 14-years old. A keen environmentalists, she says “I want a small forest in every restaurant I have.”
40g galangal
Here she shares her recipe for a spicy grilled chicken kebab. 58 let’s eat!
(serves 2) 50g shallots 50g garlic 10g turmeric 50g candlenuts 1ts coriander seeds 1pc lemongrass 1pc red chili boneless chicken green bellpepper red bellpepper onion 1 tbs oyster sauce
www.letseatmag.com
Prepare all ingredients.
Remove from the pan.
Pinch all the ingredients on skewers.
www.letseatmag.com
Mix together shallots, turmeric,
SautĂŠ all the mixed ingredients plus
garlic, red chili, candlenuts, galangal
lemongrass in the saucepan for
& coriander seeds.
around three minutes.
Add oyster sauce and pinch of white
Prepare green pepper, red pepper,
pepper.
onion and chicken. Marinate well.
Grill until cooked.
Serve with rice.
let’s eat! 59
island life
Time to Say Cheese Long thought to be impossible to produce in the heat and humidity of Bali, Bali-Alm manages to provide the market with locally-made, high quality cheeses and yoghurt from their factory in Jimbaran.
Established in 2012, Bali-Alm produces soft cheeses and yoghurt with strict German-style efficiency and standards. The founder and owner of this innovative venture is a Stuttgart-born automotive engineer, Christoph Kaffanke, who, with his partner, Fera started the company based on one simple premise. “At that time, there was no local enterprise that produced high-quality cheeses, and yet the demand was very high. I decided to give it a try, and built our own machinery,” says Christoph. His innovative products immediately garnered loyal private customers as well as culinary professionals from hotels and restaurants all over Bali. Made without stabiliser, artificial ingredients or preservatives, Bali-Alm’s cheeses and yoghurt are made from directly-sourced 60 let’s eat!
www.letseatmag.com
fresh milk from Malang, East Java. About 1,000 liters of
Greek-style yoghurt in plain and fruit flavours are also
milk makes its way daily to Bali-Alm factory. There, the
produced daily. “We use whatever fruits are in season,
milk is tested upon arrival for PH levels and contaminant.
then create home-made jams out of it to add into the
All rooms in the factory are kept at a constant
yoghurt,” explains Christoph before showing us his latest
temperature and humidity, ensuring hygiene and quality
creation, a Spanish-style cheese. The Manchego takes up
every step of the way.
to six months to age in high humidity, and is therefore, one of the most time consuming cheeses currently
The result is an astounding array of soft and semi-hard
being produced.
German-style cheeses such as Tilsiter, a German-style semi-hard cheese. The Bali Blue Cambozola is a blue
“We are in the process for getting the license to retail
cheese that requires a strictly controlled environment at
our products, so in the near future we hope that you
a temperature below 14 degrees Celsius. Halloumi is also
can find Bali-Alm cheeses in the supermarket,” says
available – a Cyprus-style cheese with a hint of oregano,
Christoph. It is certainly our hope as well, as Bali is always
as well as Camembert, a soft and creamy cow’s milk
in need of its own high-quality, locally-made cheese. Eve
cheese that lasts up six weeks. Various types of bottled Bali-Alm I Jalan Bukit Bintang Jimbaran I P +62 821 4638 0112
let’s eat! 61
hungerlust
BEFORE SUNRISE, Just thirty minutes fast boat away from the main island of Bali, Lembongan is rapidly growing to be a destination of its own with a banquet of good places to eat, stay and play. As we discover in our recent trip there, it also provides much needed time off from the hustle and bustle of southern Bali.
62 let’s eat!
www.letseatmag.com
AFTER SUNSET
T
he precious turquoise sea is the first thing that I notice
restaurant. Renowned for its diverse gourmet menus, from
upon landing on the white sanded beach. The old
fresh catch of the day to wood fire pizza, the restaurant
Lembongan was known for two things, seaweed and
also has several traditional lumbung-turned-modern
snorkelling. However, new Lembongan is now known
comfort bungalows, and weekly outdoor cinema.
for its cosy cafes, stunning beach clubs and quirky accommodation. The roads are dusty and filled with holes,
Exploring the island with our motorbike and sense
but this definitely doesn’t stop visitors from exploring the
of adventure, we circled Lembongan and visited the
island with rented motorbikes and bicycles. The adventure
adjoining Nusa Ceningan. Connected with Lembongan
is out there, after all.
through a picturesque vintage yellow bridge, Ceningan is an even smaller island. The road is infinitely bumpier
The tiny island consists of two main villages, Lembongan
but the stunning coastline and jagged dramatic cliffs are
and Jungut Batu. Most of the boats coming from the
worth the jolting ride. There is even a jumping point to the
main island land in Jungut Batu, while the rest land in
ocean for the brave-hearted.
Mushroom Bay, as we did. Walking barefoot with the other guests, we reached the shore where the popular Hai Bar
Our days were spent mainly with waking up early to
& Grill is located. Sun worshippers were sprawled all over
catch the sunrise and making sure that we were on time
the beach and on the colourful beanbags in front of the
to witness the sunset. In between, we visited various
www.letseatmag.com
let’s eat! 63
cafes and restaurants. The Deck, comes to mind as a
perhaps the only conscious eatery on the island to provide
chic restaurant with one of the most dramatic views over
free mineral water refills to encourage visitors to use less
Lembongan’s seaweed farms and the majestic Mount
plastic. We love their policy, considering what the fragile
Agung. It is perfect for cocktails and nibbles. The other
ecosystem of the island has to endure by having so many
spot that we came to love for breakfast was Bali Eco Deli.
visitors coming over to the island. Seaweed, snorkelling
Partly hidden behind the busy Jungut Batu Beach, the cafe
and surfing aside; the island provides a serene, simpler
offers a really good coffee, tasty juices and smoothies as
alternatives for those looking for peace and quiet, where
well as home-baked bread and wholesome food. It is also
days are numbered just by sunrise and sunset. Eve
64 let’s eat!
www.letseatmag.com
www.letseatmag.com
let’s eat! 65
food talk
Eating Out = Makan di Luar pronunciation The rule of thumb is that Indonesian is pronounced as it is written.
talking
Innovation new creation cuisine style flavour
krēasi
masakan gaya rasa
coconut leaves cinnamon tumeric lemongrass can plate chilli sauce MSG spoon fork clean
66 let’s eat!
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 Eating Out Can I have one more chair?
Bisa saya minta satu kursi lagi?
Do you have non-smoking area?
Ada tempat bēbas asap rokok?
Can I make a reservation for dinner?
Bisa saya pesan tempat untuk
makan malam?
Do you have special menu for today?
Ada menu special hari ini? Saya alērgi...
I am allergic to...
words garlic
as in ‘part’
baru
food
oat
a
Can I take it home?
Boleh tolong dibungkus?
gandum
I’d like...
Saya mau...
This is...
bawang putih
to add
menambah
sweet manis
daun kēlapa
to buy
membeli
bitter
kayu manis
to eat
memakan
acidic asam
expensive
mahal
watery ēncēr
cheap
murah
hot panas
more
lebih banyak
less
lebih sedikit
two bottles
dua botol
one crate
satu kerat
five ounces
lima ons
that one
yang itu
this one
yang ini
kunyit serai
kalēng piring
sambal vētsin
sēndok garpu
bersih
Ini...
pahit
www.letseatmag.com
e
n
EAT T
e
s
l
d
-
www.letseatmag.com
o t c e ir
ry
map
and d
let’s eat! 67
BALI 68 let’s eat!
www.letseatmag.com
SEMINYAK KUTA
let’s eat! 69
Ubud Sanur 70 let’s eat!
www.letseatmag.com
let’s eat! 71
jimbaran
Nusadua
Directory.
Sanur, Ubud
Alchemy, Ubud
Sakti Dining Room, Fivelements
The Sayan House
A raw food cafe with salad bar, parfait bar and juice bar as well as delicious raw chocolates and desserts.
Set in the tropical forests of Mambal, this fine dining experience goes far beyond healthy vegetarian cuisine, and into the realms of a true epicurean adventure.
A fine contemporary Asian restaurant in the tranquil Sayan region of Ubud with panoramic views of the rainforest and Ayung river.
Jl. Penestanan Klod, Ubud +62 361 971981
Mambal, Abiansemal, Badung P +62 361 469 206
Jalan Raya Sayan No. 70 Ubud P +62 361 4792593
Warung Dayu
Warung Schnitzel
Warung Padi Organic
Nourishing its loyal followers with sublime raw and vegetarian food, this simple café is a new contender that must be reckoned with in Ubud’s green food scene.
Known to serve one of the best versions of this famous Austrian dish on the island.
True to its name, this eatery offers Balinese cuisine with freshly picked ingredients from its own backyard.
Jalan Sugriwa, Padang Tegal, Mekar Sari Ubud I P +62 361 978965.
Jalan Sriwedari No. 2 Ubud P +62 361 970744
Banjar Laplapan, Petulu, Ubud P +62 361 898 7888
Soul in a Bowl
Lilla Pantai
Pica South American Kitchen
A tapas and bar lounge in the heart of Sanur, serving beautiful homemade cooking in a modern mix of Mediterranean and Balinese styles.
A casual and relaxing space serving authentic Indonesia food and western cuisine in a traditional setting overlooking a golden sandy beach in Sanur.
A new, cosy restaurant in Ubud cooking up delicious South American Cuisine.
Jalan Danau Tamblingan No. 180, Sanur P + 62 81 236 319 600
Jalan Duyung, Beach Front, Sanur +62 821 4457 9142
Jalan Dewi Sita Ubud I P +62 361 971 660
72 let’s eat!
www.letseatmag.com
Seminyak, Canggu
Luna Roof Bar
Cafe Cous Cous
Waroeng Tugu
A chill out experience overlooking paddy fields and the Seminyak skyline while sipping signature cocktails and savouring scrumptious bites.
Serving up delightfully fresh and healthy food including Middle Eastern specialties and generous all day breakfasts.
A typical Javanese-style warung located in the hallowed Hotel Tugu. Tasty Indonesian dishes are prepared with traditional wellmade seasonings at a live cooking station.
Jl. Raya Seminyak, Kuta P +62 361 8947898
Jl. Bumbak | P +62 361 750 998
Jl. Pantai Batu Bolong, Badung, Canggu P +62 361 731 701
HABITUAL Quench & Feed
Mozaic Beach Club
Crab Bar
Set in the heart of Umalas and serving wholesome Americana cuisine including tasty brunches and a fabulous array of burgers!
A wonderful place to enjoy signature cocktails and exquisite dishes prepared by Chef James Ephraim and his dynamic team.
Casual and raucous, this restaurant definitely lives up to its cheerful tagline 'Hot Crab, Cold Beer'.
Jl. Umalas 1 No. 12B Kerobokan P +62 361 918 1801
Jalan Pantai Batu Belig, Kerobokan P +62 361 473 5796
Jl. Batu Belig 106 P +62 361 849 9316
Primo Bali
Smokehouse BBQ
The Best Brew
An artisan chocolate factory with a mission to make a world a better place through good chocolate.
Treat yourself to a carnivore’s dream with all the trappings! Thursday evenings at Anantara.
Energetic, flirty and familiar. The urban beer garden reinterprets pub favorites like woodfired pizzas, kebabs, ribs, BBQ, sausages and selections of local and international Best Brews™ beers.
Jl. Bumbak 130X Banjar Anyar Kelod – Kerobokan P +62 361 743 3853
Wild Orchid Restaurant at Anantara, Seminyak Bali Resort &Spa P +62 361 737 773
Four Points by Sheraton Bali, Kuta Jalan Benesari Banjar Pengabetan, Kuta P +62 361 849 6606
let’s eat! 73
Kuta and North Bali, Nusa Dua
Raku
Fat Chow
Kori Restaurant
An elegant modern Japanese lounge and bar offering a dramatic view of the sea as well as exquisitely crafted dishes and creative cocktails.
Asian street food in a relaxed and casual atmosphere brimming with youthful vivacity.
A cool sanctuary of whirring fans, flourishing gardens and water features where international cuisine is served and the hustle and bustle of Kuta is instantly forgotten.
The Ritz Carlton Bali | Jl. Raya Nusa Dua Lot #3 Sawangan | P +62 361 849 8988.
Jalan Poppies II 7c Kuta P +62 361 735 516
Jalan Poppies Lane 11, Kuta P +62 361 758605
Terra Terrace Restaurant
Brown and Butter
Paon Doeloe at Taman Bhagawan
Terra Terrace serves delightful modern Indonesian cuisine in a casual yet romantic garden setting.
Serves coffee products, cookies, cakes and other baked goods. A convenient place for business meetings or to chill out and relax!
An elegant, cultural restaurant giving fine examples of regional highlights in a beautiful beachfront setting in TanjungBenoa.
Amaterra Villa | BTDC Area Lot Block B, Nusa Dua | P+62 361 776 400
Berry Biz Hotel | Jln. Sunset Road No. 99, Kuta | +62 361 8495222
Taman Bhagawan | Jalan Pratama No. 70 Tanjung Benoa | P +62 361 776555
Cut, Catch, Cucina
Raja’s Balinese Restaurant
Stickee
A bold and beautifully conceived restaurant offering three distinct, highly interactive dining options in an elegant bistro setting.
Raja’s offers a truly royal dining experience with premium ingredients and the bling of gold plated tableware ‘a la kings and queens.’
Stands out for its fresh take on Jakartan street-style snacks and drinks served up in funky surrounds.
Sofitel Bali Nusa Dua Beach Resort, Lot N5 Nusa Dua Tourism Complex P +62 361 849 2888
Nusa Dua Beach Hotel & Spa, Kawasan Pariwisata Nusa Dua, Lot North 4 P +62 361 771 210
Jl. Dewi Sri 18C Legian P +62 361 751178
74 let’s eat!
www.letseatmag.com
Special package for a Special Year
Get up to 60% Discount on Half Page and
Quarter Page size.
Additional benefit of Facebook Post (11.000 ++ fans), E-Blast (8000 ++ inboxes) letseatmag.com
For further information, please contact Let’s eat! Magazine sales representative. P. +62 361 755 136
F. +62 361 762 241
E. contact@letseatmag.com
Yes, I would like to Subscribe to Let’s eat! My Details Mrs/Ms/Miss/Mr........................................................... Address........................................................................ City.............................................................................. Country............................Postcode............................. Phone........................................................................... Email............................................................................ Subscription rate applies to delivery and printed material only within Bali. For subscription outside of Bali please contact Let’s eat! Magazine team at +62 361 755 136 Payment Method by Transfer Delivery fees (within Bali) : IDR 400,000 /exp /annum Method of Payment Please settle payment by transfer to the following account: PT Khrisna Inter Visi Media Acc. No. 00464.04852, BNI Legian. Please fax this form and proof of transfer to +62 361 762 241 and reconfirm your fax by calling +62 361 755 136
SUBSCRIBE NOW! 400.000 IDR
3 easy ways to subscribe letseatmag.com/subscribe-magazine
+62 361 755 136 Send original or copy of this coupon to PT Khrisna Inter Visi Media, Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88 R, Kuta, Bali 80361 Indonesia or Fax to +62 361 762 241 or email to contact@letseatmag.com
76 let’s eat!
www.letseatmag.com
your culinary guide
More than 500 pick up points
PICK UP POINTS
Ngurah Rai International Airport International Arrival I Qatar Airways Lounge Kuta I Seminyak I Canggu 3V Kerobokan • 100 SunSet • ABC (Amazing Bali Cafe) • Aglio Olio • Al’Dente • Ametis Villa Bali • Ananta Legian Hotel • Anantara Resort Seminyak Bali • Anomali Coffee • Aston Kuta • Grand Kuta • Bale Bali • Bale Udang Mang Engking • Bali Bakery • Bali Deli • Bali Dynasty • Bali Fine Wine • Bali For You • Bali Garden Beach Resort • Bali Kuta Resort by Swiss - Bel Hotel • Bali Mandira Beach Resort & Spa • Bali Star • BaliEpicure • Beach Walk “Eat and Eat” • Bebek Tepi Sawah • Bene • Bella Italia • Betelnut Café • Beras Merah • Best Western Kuta Beach • Best Western Kuta Villa • Bianco • Bian Yue • Biku • Bistro Batu Kali • Black Canyon Kutabex • Bliss Wayan Hotel • Blue Fin • Brasserie • Bubba Gump • Butter Cake & Coffee Shop • Cafe Canggu • Cafe Degan • Cafe Marzano • Cafe Moka Seminyak • Cafe Moka Canggu • Cafe Italia N Warung Desa • Cak Kandar • Canggu Club • Casa d’Angelo • Chez Gado Gado • Coco Gourmet • Cocoon • Coffee Corner • Cold Stone • Colony Boutique Hotel • Cosmic Diner • D’Sawah • Danoya Private Luxury Residence • Dapur Sedap • Dapur Sunda • De Bali Cafe & Resto • Delicious Onion • Desa Seni • Deus Ex Machina • Dijon Cafe • Drop • Drum Whisky • Dulang Cafe • Earth Cafe • Eat Well • Echo Beach House • Eden Hotel • Embun Live Cafe • Enhay Cafe • Evo • Fave Hotel • Febry’s • Flapjaks • Gabah • Gion • Ginger Moon • Global Expat • Grand Istana Rama • Grandmas Seminyak • Green Garden • Grocer and Grind • H20 @ Bali Dynasti Resort • Hard Rock Cafe Bali • Hard Rock Hotel • Harris Resort Kuta • Harris Riverview • Harris Sunset Road • Holiday Inn Resort “Envy” • Hu’u Bar & Grill • Ibis Hotel Kuta • Ifiori • Impala 60’s • Indowines • Kapur Sirih • Kayugaya • Kebab Palace • Kemayangan • Khaima Restaurant • Khrisna Group • Kopi Kultur • Kori Resto • Kudeta • Kunyit Santika • Kuta Station Hotel & Spa • The Pond @ Discovery Kartika Plaza Hotel • La Lucciola • Legian Beach Hotel • Little Green • Maca Villa and Spa • Maccaroni • Ma Joly Restaurant & Lounge • Mama San • Mannekepis Jazz-Blues Bistro • Mata Air cafe • Me’nu Bar • Métis • Minimart Oberoi Petitenget • Minimart Double Six. Minimart Laksamana Oberoi • Minimart Nakula Legian • Minimart Padma • Minimart Pantai Kuta • Minimart Raya Seminyak • Minimart Seminyak (in front of Warung Made) • Mykonos • Nero Bali • Nyaman Villas • Oazia Spavodka Bar and Kitchen • O-ce-n • Om Beach Lounge Restaurant • Oma Thia’s Kitchen • Padma Resort & Hotel Bali • Pan Pacific Nirwana • Pantry Magic • Passargad Persian Restaurant • Patio @ Plataran Bali Resort & Spa • Papa’s Cafe • Papaya Fresh Gallery • Pavilion Bali • Pavone • Pepito Tuban • Piduh • Potato Head • Pullman Bali Legian Nirwana • Pulp Art Juiceteria • Queen’s of India • Queen’s Tandoor • Quest Hotel • Ramada Bintang Bali • Ramada Camakila Resort • Ramayana Seaside Cottage • Red Carpet Champagne Bar • Risata • 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 • Sticky Fingers • Sun Island Hotel • Sushi Tei • Swich • Tapeo Gastrobar • Teatro Gastroteque • The 1O1 Legian • The Balcony • The Banjar • The Beach Lounge • The Breezes Seminyak • The Champlung • The Coffee Shop • The Elysian • The French Kitchen • The Garoupa • The Haven Seminyak • The Kayana • The Legian Bali • The Little Kitchen • The Samaya • The Santan Restaurant • The Stones “Salt” • The Oberoi Bali • The Patra Jasa Bali Resort & Villas • The Vira Bali Hotel “The Grill Corner” • Tj’s • Tobello • Tony’s Villa • Trattoria • Ultimo • VH Velvet • ViAiPi • Villa Asli • Villa Bali Asri • Villa Kresna • Villa Lumbung • W Retreat and Spa Bali • Wahana Money Changer • Warisan Restaurant • Warung Bonita Bali • Warung Canggu • Warung Indotopia • Warung Italia • Warung Jerami • Warung Mina • Warung Taulan • Waterbom • Yut’z Place • Zanzibar • Zen Garden • Zula Vegetarian Paradise • Zucchini • Zushiya Nusa Dua I Jimbaran Amarterra Vila & Spa • Arts Replica • Aston Bali Resort & Spa • Alila Villa Uluwatu • Ayana Resort & Spa • Ayodya Resort Bali • Bali Cardamon • Balique • Banyan Tree • Boshe • Black Canyon Ngurah Rai • BTDC • Cafe Moka • Coco Bistro & Gourmet • Conrad • Dimare @ Karma • El Kabron • Finn’s @ Semara • Four Seasons Hotel • Gandha Rasa • Garuda Indonesia @ Bali Collection • Gending Kedis • Gourmet Garage • Honey & Bread • Intercontinental Bali Resort “KO” • Jim’Bar’N @ Harris Hotel • Karma Lounge • Kayumanis Nusa Dua “Piasan” • Klapa • Kupu Kupu Jimbaran Suites • Laguna Garden • Le Grande • Lotus 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 • Ramada Resort Benoa “The Tao Bali” • STP Bali • Sakala • St Regis Bali • Starbucks Nusa Dua Bali (Sogo) • Sundara • Swiss - Bel Hotel Segara • The Bay Bali • The Courtyard • The Laguna A Luxury Collection Resort & Spa • The Royal Santrian • The Tree • The Westin Resort • Topeng @ Jimbaran Corner • Ulam Mengiat • Warung Keramik • Watermark • White Box Denpasar I Sanur 1688 Beach Bar @ Grand Bali Beach • Arena • Aroma Meat Shop • Art Cafe Warung • Au Bon Marche • Ayucious Rest • Bali Adventure Tours • Bali Dewata Wine • Bali Moon Liqueurs • BNI • Bonsai • BRI • Cafe Batujimbar • Cape Discovery • Charming • Cinnamon • Corporate of Swiss - Bel Hotel Int’l • Flapjaks • Fivelement • Fortune Cookie • Garuda Indonesia @ Jalan Sugianyar No.5 • Garuda Indonesia @ Sanur Beach Hotel • Gelato Secret • Grand Hyatt Sanur • Griya Santrian/The Village • Fume Gourmet • Hatten Wines • Jempiring @ Aston Denpasar • Kadin Bali • Kokoya • Kopi Bali House • La Taverna • Lotus Restaurant • Manik Organic • Massimo • Mercure Sanur • Mezannine Restaurant & Bar • Mini Mart • Piccadilly • SPB Denpasar • Sababay • Sanur Beach Hotel “Basilico” • Scenia • Sector • Smorgas • Sobek • Starbucks • Storm Beer • Street Cafe • Suarti Maestro • Sudamala • Three Monkeys Sanur • Travelworks & BCP Secretariat • Warung Kayu Api • Yuni Bali Furniture Ubud I Alchemy • Alila Ubud • Amandari • Bali Adventure Tour • Bali Bird Park • Bali Buddha • Bali Safari & Marine Park • Batan Waru • Bebek Tepi Sawah • Betelnut Ubud • Bridges Bali • Bunute • Café de Artiste • Cafe Lotus • Cafe Moka • Casa Luna • Clear Cafe • Coffee & ... • Coffee Seniman Studio • Como Shambala • Down to Earth • DaLa Spa • Dijon Cafe • Four Seasons • Furama Exclusive Villa & Spa • Gaya Gelato • Gelato Secrets • Glove & Stove • Green House • Guwung • Ibah Luxury Villas • Juice Ja Cafe • Kayun Restaurant & Lounge • Kupu Kupu Barong • Lamak Restaurant & Bar • Little K • Maya Ubud • Mozaic • Nomad Bar • Petulu @ Kamandalu • Pita Maha • Puri Ahimsa “Fivelements” • Puri Wulandari • Rondji Restaurant • Round Bar • Ryoshi • Sawah Indah • Starbucks Ubud • The Dining Corner @ Kayumanis Ubud Villa and Spa • The Mansion • The Samaya Ubud • The Viceroy • Three Monkeys • Tut Mak • Uma Ubud • Warung Bernadette • Warung Enak • Warung Murni’s • White Box Jakarta I Acacia Hotel • Akmani • Alila • Aryaduta Suite Hotel Semanggi • Aston Cengkareng City Hotel • Aston International Hotel • Aston Marina • Aston Rasuna Residence • Atlet Century Park • Ciputra Hotel • Dharmawangsa Hotel • Four Seasons Hotel • Grand Flora Hotel • Grand Kemang-restyle International • Grand Mahakam Hotel • Grand Sahid Jaya • Grand Tropic Suites Hotel • JW Marriot Hotel • Harris Hotel Convention Kelapa Gading • Hotel Aryaduta Lippo Village • Hotel Borobudur • Hotel Indonesia Kempinski • Hotel Mulia Senayan • Ibis Network Indonesia • InterContinental Jakarta Midplaza • Kristal • Mandarin Oriental Jakarta • Menara Peninsula • Mercure Convention Centre Ancol • Millenium Sirih • Novus Hotels & Resort • Park Lane • Prime Plaza Hotels & Resort • Ritz Carlton • Shangri-La Hotel • Sparks Hotel • Starbucks • Sultan Hotel • Swiss-Bel Hotel International • Unilever All Coffee Bean & Tea Leaf Outlets in Jakarta • Tangerang • Bandung • Surabaya • Bali • Makassar #
Let’s Eat reserves the right to change pick up points at any time and without prior notice
www.letseatmag.com