SEPTEMBER 2013 EDITION 50
ISSN 2085-5907
Graceful Heritage Warisan
Bandung
The Creative Culinary City
World Chocolate Day Infused with an Island Twist
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IDR 35.000 | AUD 3.70 | EUR 2.70
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Chefs’ Collaboration 2013
Join us for an inspiring culinary journey with Kayumanis’ Chefs
Saturday, September 28, 2013 at Kayumanis Nusa Dua Private Villa & Spa BTDC Area, Nusa Dua Seven wonders magically secret recipe of Kayumanis’ Chefs IDR 750.000,- (++) per person Reservation and Further Information: P. 62-361 705 777 I F. 62-361 705 101 E. experience@kayumanis.com
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Contents
30
62 24
September Musings
22 World Chocolate Day Infused with an Island Twist
The Latest 12-15
Local Cuisine
16 A Taste of Indonesia Warung Enak
The Essential 20 Cacao Pod
Our Cover Photo by: Heri Obrink Location: Pod Chocolate Factory & Café
The Newest
26 The Chillout Zone Komune
Spotlight
30 Graceful Heritage Warisan
Dine & Leisure
34 Food of The Gods Pod Chocolate
The Main Affair
38 The Chocolate Session The Chocolate Café
Must Try
44 Bandung The Creative Culinary City
The Specialist
48 Robert Chalaczkiewicz
Owner & Chef de Pastry
Victor Taborda
Executive Chef Tapeo
Gastrobar 4 let’s eat!
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16 26 The Insider
50 Harry Budihardjo Explorer & Pastry Chef at Teatro Gastroteque
Let’s Cook
52 Chocolate Lava Cake
With Rafi Papazian
Let’s Sip
54 The Highest Bar in Bali Jim’bar’N
Dessert
58 Gelato Heaven Gelato Secrets
Photo Spread
62 Choco Delight
Spa Food
64 Journey Into The Chocolate Realms
52
58 54
Regulars
66 Food Talk 67 Map & Directory 76 Pick Up Point
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let’s eat! 7
Hello and welcome to Let’s eat! your culinary guidelines.
Warisan
EDITOR’S NOTE Jimbaran at the newly opened the Jim’bar’N, (p54) and get the lowdown on food trends in
When we realised that World Chocolate
Bandung,Java (p44.) We also take a drive out
Day fell in September it seemed like a perfect
to Komune Resort (p26) set on the glorious,
theme for this month’s issue, because, let’s
palm tree-fringed beach of Keramas and have
face it, who doesn’t love chocolate?
a chilled out afternoon watching the waves roll
We certainly had a lot of fun putting
on to the pristine sand.
this together, with visits to Pod Chocolate
Inside you will also find interviews with
Factory and Cafe (p34) set in the beautiful
industry insiders, and make sure to check out
hills of Bali where our team learned the art of
our insert Let’s eat! Culture which provides a
chocolate-making, and sampled some savoury
fascinating glimpse into culinary life in Bali.
dishes, such as nasi goreng, and pasta, both
Finally we would like to thank everybody who
enhanced with chocolate. We also spent a
participated in our latest Facebook Snap and
very sweet afternoon indulging in a huge
Win contest, we received some great dessert
range of chocolate inspired dishes - including
photos. Stay tune for our next competition,
an excellent fondue at The Chocolate Cafe
coming soon.
in Jimbaran (p38). This month’s Musings
Enjoy! and of course, as always,
section looks at the history of chocolate and the growth of the industry here in Indonesia,
Bon Apetit
and we also explore the therapeutic benefits of chocolate when applied to the skin in our spa food story. In other reviews we visit Warung Enak (p16) for a culinary tour around
Hendra Oktaviano
Indonesia, sip cocktails high on the hill of
Editor-in-Chief
E-mail Us Send your letters to contact@letseatmag.com if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.
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your culinary guide
Senior Advisor A.A. Ngr. Mahendra
Editor-in-Chief Managing Director Hendra Oktaviano Patricia TA Bid Business Development Alison Elisabeth Bone Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Senior Art Director Dali Dwiputra Siregar Graphic Designer Tri Angendari Marcomm Director Ayu Sawitri Hapsari Director of Photography Heri Obrink Sales Director Agus Setiawan (agus@visiworld.asia) Account Executive Margy Margaretha Leander (margy@visiworld.asia) Nunung Parminingsih (angie@visiworld.asia) Sheron Ruth Claudia (sheron@visiworld.asia) Multimedia Tommy S Heriadi Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika Cultural Advisor Kadek Wahyudita ‘Penggak’ Photographer Contributor Gusmank 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
Alison is a travel writer and self confessed food-lover. She has spent many years traveling the globe, immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘Everything should be tried at least once.’ Her heart has now been captured by Bali where she is happily indulging her favourite things; writing, traveling and discovering new restaurants
Menur describes herself as a part-time food lover and a fulltime food friend. She enjoyed her exposure to many different restaurants during her year teaching Indonesian Language and Culture in Washington DC. Now back in Indonesia she has discovered that her pleasure in trying new food has deepened and she hopes to one day open her own restaurant.
Eve is the newest member to join the Let’s Eat team and says her family’s motto has always been “live to eat,” rather than ‘eat to live.” Aside from eating she also loves to write, travel, design and cook (although, admittedly that also involves eating.)
Dewi admits to falling in love with writing and photography. Her wandering feet have taken her travelling all around the archipelago before finally settling in Bali where she set to work capturing the authenticity of the island in words and images.
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
See Bali from Jim’bar’N Although just opened in July, Jim’bar’N, as the recent addition to Bali’s rooftop frenzy, has already gathered quite a following. Perhaps because of its amazing height on the rooftop of the Harris Hotel at the top of Jimbaran Hill, or perhaps because of its friendly service and interesting selection of dishes and drinks. One thing is for sure, Jim’bar’N is the new ‘it’ spot on the hill. Harris Hotel Bukit Jimbaran Jl. Raya Uluwatu 2000 X Ungasan P +62 361 846 8777
Sunday Kind of blues
Ma Joly Restaurant & Lounge is the perfect setting for the magnificent talent of Lisa Soul. Showcasing her vibrant voice which always leaves a strong impression on the audience, Lisa Soul sings the blues every Sunday at sunset. So, say farewell to the weekend in style as you sip a cocktail and enjoy a sultry dusk on the beachfront in Tuban. Ma Joly I Jl. Wana Segara Tuban P +62 361 753 780
The Best of Indonesia Grand Istana Rama Hotel certainly knows how to celebrate Eid Mubarak with style. The four star hotel held a successful festive dinner with one of the longest lines of BBQ satay and assorted Indonesian delicacies. No wonder the crowd of local and visitors alike are flocking there to get a taste of the best of Indonesia’s cuisine. Grand Istana Rama Hotel I Jl. Pantai Kuta P +62 361 752 208
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The English Chef Nusa Dua Beach Hotel & Spa has a new Executive Chef. Ian Sherlock, who will be overseeing five restaurants, including in-room dining and banquet, is now leading the hotel’s talented culinary team. His 28 years experience in luxury hotels and restaurants from England to Carribean undoubtedly will take the establishment on an exciting culinary adventure. Nusa Dua Beach Hotel & Spa I P +62 361 771 210
Holiday Checked! Discovery Kartika Plaza Hotel has been known over the years as a receiver of multitudes of awards, so the Holiday Check Quality Selection 2013 Award comes as no surprise. The award is given to hotels which managed to offer their guests top quality accommodation and service and
A French Window Combining traditional bistro dishes with a sophisticated creative twist, Jendela House offers the Ubudian an elegant French dining
received top reviews in their category from guests. Discovery Kartika Plaza Hotel
Jl. Kartika Plaza Kuta I P +62 361 751 067
experience. The vintage chic open air restaurant knows how to turn heads with its colonial details and casual ambience. The sautéed frog legs and orange sauce duck leg confit confirm its status as authentically French. Jendela House I Jl. Sri Wedari Ubud P +62 361 714 1318
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Gili’s Own Eid Gili Trawangan might sounds like an odd place to celebrate the soulful Eid Mubarak, but Hotel Vila Ombak managed to pull it off. A call of prayer or Takbir Akbar marked the night, when visitors were treated with a festival of food and a gala dinner of authentic Indonesian cuisine. Dzikir Zaman, a unique performance of shalawat, accapella and dance was performed to the crowd’s delight. Hotel Vila Ombak Gili Trawangan Island Lombok P +62 370 614 2336
Hola, Cuca! The latest culinary destination in Jimbaran is now serving tapas, cocktails and desserts. Cuca, orchestrated by Chef Kevin Cherkas, who developed his skills in the three Michelin starred restaurants El Bulli, Arzak in Spain and Daniel in New York, is drawing the crowd. His scrumptious and affordable creations can be enjoyed at Cuca’s interactive food-bar, relaxed dining-room or chilled-out garden lounge. Cuca Restaurant I Jl. Yoga Perkanthi Jimbaran P +62 361 708 066
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Leading Shangri-La Shangri-La Hotel Jakarta has appointed Jürgen Dörr as the new General Manager of the luxurious five-star hotel in Jakarta. With 20 years of hospitality experience, including the general manager position of Shangri-La’s Mactan Resort and Spa in Cebu and many other Shangri-La properties in Asia, Mr. Dörr will assuredly keep the high Shangri-La standard in check. He will be leading 1,000 staff members in the 32 storey property.
Shangri-La Hotel Jakarta I Jl. Jendral Sudirman P +62 21 570 7440
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local cuisine 16 let’s eat!
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A Taste of Indonesia
Warung Enak is a chic colonial - style warung in Ubud designed by Made Wijaya, a well-known writer and artist as a token of dedication towards Balinese and Indonesian culture, including its food. From appetiser to dessert, each menu highlights the
Asinan Jakarta from Batavia – the old colonial name for
tastes of Indonesia from east to west, north to south.
Jakarta; famous fish cake or Empek Empek Palembang
Rijsttafel is the best option if this is your first Indonesian
from South Sumatra, Tum Ayam,chicken terrine a la
cuisine experience as you can sample many different
Bali, and Central Javanese bamboo spring roll known as
small portions of Indonesian food.
Lumpia Semarang. Soto Betawi is fragrant Batavian beef
Our first round is the appetiser, Rijsttafel with fresh
soup served hot with potatoes, vegetables, and coconut
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milk to create a hearty taste.
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The second round is an array of mains, served and kept warm in flower-shaped clay pot containers with burning tea light candles below. There is Ayam Madu Khatulistiwa from Kalimantan; Sate Kambing, marinated grilled cumin chicken; Central Javanese-style lamb brochette with sweet soya sauce, Pengek Sapi, Sumatran beef stew with sweet basil leaves that looks and tastes like rendang but is less sweet. Manadonese Woku Blanga Cakal Putra is poached trevally fish in lemongrass broth, Udang Bakar is grilled king prawns, and the vegetables are Plecing Kangkung or spicy water spinach, Balinese Sayur Urab and Batavian Semur Tahu, are served with Yellow and White Rice in a bakul. Throughout, monkey statues, including the one at the entrance in a pink bikini create a humourous ambience, enhanced by collages taken from magazine pages, old Balinese pictures, a vertical garden, and colourful Javanese chandeliers. Regular cooking classes at Warung Enak offers hands-on Indonesian cooking experience and are held on the spacious second floor with a view of Pengosekan. But we’re not finished yet. The last round – dessert – has more tasty treats, like Gelato and Sorbet, Fresh Fruit, Dadar Gulung (coconut crepes), Bolu Tape, fermented cassava soft cake sticky and Bubur Injin, sticky black rice. From the rather futuristic bar corner on the first floor, a strong Frozen Strawberry Margarita is served in a giant glass. Warung Enak is the place to go in Ubud if you are looking to sample Indonesian flavours from around the island. If Rijsttafel is too big, choose from the a la carte menu and focus on one or two specific dishes. At the end of the day, if someone asks you how your food is at Warung Enak, you can answer, “enak” which is highly appropriate as this means delicious in Indonesian. Menur
Warung Enak I Jl. Raya Pengosekan, Ubud
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I P +62 361 972 911
100 I Open 11am-12am I Ubud Map F-3
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FREE
WIFI
the essential
Cacao Pod Cacao pods are the fruit of the cacao tree, inside these cacao pods are beans. Cacao beans taste rather bitter on their own, however, after being dried and fermented form the basis of chocolate. Today chocolate is made in many different shapes and sizes and is one of the most desired flavours in the world!
The average American consumes more than 10 pounds of chocolate every year.
Cocoa beans were used as a currency in Pre-Colombian Mesoamerica.
Aztec Emperor Montezuma drank over five litres of hot chocolate infused with chilli peppers every day.
Dark chocolate increases blood flow to the brain as well as to the heart, so it can The average chocolate bar
help improve cognitive function.
contains more vitamin B2, calcium, and protein than a banana or orange.
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The smell of cacao beans trigger relaxation, as it increases theta brain waves.
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musings
World Chocolate Day Infused with an Island Twist Cultivated for over three millennia,
of products have been created as we see
ancient civilisations such as the Mayans
chocolate being used in different ways.
and Aztecs believed that the cacao bean
Nuts are added for flavour and a crunchy
had divine properties, and used them in
texture, white chocolate is sweeter and
their most sacred rituals. Cocoa was also
refined, ganache is used harmoniously
believed to have aphrodisiac attributes;
to honour our cakes and dessert, while
it has been said that Casanova was
chocolate coating can turn almost
perhaps addicted to this invigorating
anything into a treat.
substance and used it before his romantic
In Bali, chocolate is a small but growing
escapades. Montezuma, Emperor of the Aztecs, is believed to have consumed large amounts of the cocoa bean for his sexual forays.
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industry. The Bamboo Chocolate Factory is south east Asia’s first bean to bar chocolate factory. The brain child of Big Tree Farms who work with organic
Over time, cacao became more popular
cocoa farmers across the island, this
and developed into its earliest forms as
magnificent structure rises from the
chocolate. More and more countries soon
tropical forests of Mambal. Nearby, in the
started to challenge Spain’s monopoly on
hills of Petang, chocolatier Toby Garritt
cacao; the English brought it from India,
runs the Pod Chocolate Factory and
the Portuguese brought it from Brazil, and
Cafe. Supplying fine chocolate to resorts
the Dutch brought it from Indonesia.
around the island, Garrit also offers
Today, chocolate has become a multi-
chocolate-making classes and tours of
billion dollar industry and a vast number
cocoa farms.
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Another exciting new entry on the local chocolate scene
methods. Today his chocolate company, Monggo, is one
with a unique quality is Primo, the brand of well known
of the biggest producers of chocolate in Indonesia, with
Italian architect and longtime Bali resident Giuseppe
a staff force of over 100 and offices around the country.
Verdacchi who is bringing back the Italian tradition of
So whether you are snacking on our faithful to-go
raw cold processed chocolate, which preserves the complexity of the cocoa aroma and taste. In another region of Indonesia, a Belgian man named Thierry, bemused by the lack of quality in the world’s third largest producer of cacao, took matters into his own hands when he started producing his own high-grade chocolate using traditional and progressive Belgian
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Snickers bar, spreading your childhood favorite Nutella on your bread, buying fine Belgian or Swiss chocolate, or nibbling a piece of Toby Garritt’s own smooth dark chocolate bar, take a moment to pay tribute to pioneers in the chocolate-making industry. And in honour of world chocolate day, eat lots and lots of chocolate!
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the newest
h C i l l e o h ut Zone T Escape the summer crowds of Seminyak and head east to Komune Resort and Beach Club where palm trees and black sand meet the fabled surf break of Keramas. Hammocks, shady day beds and poolside deck chairs provide ample lounging opportunities, while friendly staff serve up surprisingly tasty food, some of which is plucked straight from the resort’s organic gardens.
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Our timing is terrible! If only we had visited a week
a true passion, and he tells me that he has been
earlier we would have caught sight of the world’s surf
teaching the kitchen staff to “Cook from the heart.”
elite, like Kelly Slater and Joel Parkinson, who had
One of the first things I noticed when we walked
gathered at Komune for the Oakley Pro Surf Comp. The staff are still buzzing about it when we visit – a friendly and upbeat bunch who obviously relish the opportunity to work in such a cool venue.
through the resort grounds were the lush organic vegetable gardens, with passionfruit and tomatoes ripening on the vine, bushes brimming with colourful chillis, and heavily laden banana and papaya trees.
Built with surfers (and those who love the ocean) in
A source of great pride for the chef, the garden
mind, the laid back style of Komune is epitomised
provides daily specials (such as today’s Eggplant
by its Beach Club – a round and futuristic-style
Curry), while fresh picked vegetables turn up in many
pavilion that looks a little like a UFO plonked right
of the dishes, like the Komune Roast Vegetable
on the sand. A skylight sends beams of sunrays
Salad. Brimming with colour and vitality, this is
cascading over the central island bar built of smooth
everything you could want in a salad, including fresh
river stone. As for the view – well, it doesn’t get
springy greens, roasted pumpkin, eggplant and
much better – this is pure, tropical Bali, where lush
zucchini. The Tangy Tuna is a generous and juicy tuna
jungle creeps down to a sparkling sea. The menu,
steak blanketed with a thick coat of black and white
designed by Balinese Chef Agus Aster Wirawan, a
sesame seeds, lightly pan seared, then served with
surfer himself, who has travelled the world, reflects
long beans from the garden, baby potatoes, and an
the setting, with Indonesian and international dishes
excellent ginger wasabi mayo, which is flavourful but
typified by generous portions and an emphasis on
not excessively hot.
fresh organic local produce. For Agus cooking is
Komune Roast Vegetable Salad
Green Monkey
Macho Nachos
From the Grazing menu you can opt for a whopping big plate of Macho Nachos covered in spicy beef and bean sauce, Spicy Chicken Quesadillas or homemade Corn Chips and Salsa with tangy jalapenos, salsa made fresh with tomatoes from the garden, guacamole and sour cream. Indonesian dishes are justifiably popular and include Nasi Goreng Komune style cooked with Balinese spices and topped with tasty chicken skewers, while Big Barrel Burgers get all the trimmings (including grainfed beef.) Mojitos are a specialty, but it’s a little early in the day for us to be hitting the cocktails, so we choose mocktails instead. The Green Monkey is particularly good, blending pineapple and fresh mint with a splash of lime and orange. In honour of this month’s chocolate theme we round things off with a Chocolate Milkshake and a bowl of Chocolate Ice cream sprinkled with cashew nuts. It has been a fabulous afternoon with simple but tasty food, fabulous staff and a chilled out, pretention free vibe, and we happily give Komune a great big thumbs up! Alison
Komune Resort & Beach Club I Pantai Keramas I P +62 361 301 8888
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100 I Open 7am - 11pm
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spotlight 30 let’s eat!
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Graceful Heritage Back in the days, when Seminyak was still a village of green fields and meandering cows, the Warisan rose from the rice paddies to become one of island’s first fine dining restaurants. Twenty two years after opening its doors, the Warisan remains a graceful and elegant respite with more than a touch of colonial whimsy. The sumptuous space combines bar, restaurant and gallery filled with stunning antiques and works of art, with a charming courtyard for candle lit dinners amidst the dangling lanterns and golden frangipani. Over the years it has gone though many incarnations, adapting to the changing times, while never losing its feel good factor. While Warisan has always provided a memorable place for a meal, it’s stylish bar and lounge area also make it a great setting for a quiet drink. Cocktail Martini Hour from 5- 8pm accompanies dramatic sunsets over the rice fields, with signature Martinis only RP 50,000. We happily indulge in the newly introduced Ron Zacapa 23 menu. Made with virgin sugar cane honey, then aged in barrels high on the volcanos of Guatemala, this wonderfully smooth rum is the ultimate luxury tipple. My Dark Rum Mojito is really quite perfect. Served short, in a round glass brimming with lime and mint, the rich and velvety Zacapa 23 adds a lush depth, enhanced by a faintly discernable drop of Crème de Cacao for subtle sweetness.
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Tomato Prawn Casserole
Chocolate Contrast
Mediterranean Meze
As of August, Warisan is also offering
and tasty tabouleh. Promotions such
beautifully presented tapas with a
as a bottle of wine and choice of four
variety of influences. Grissini with Parma
tapas make a great way to start your
are served satay style – with crispy home
evening.
baked grissini wrapped in a blanket of
For those looking for something more
salty Parma ham; while crunchy Asparagus
substantial, the 6-course degustation menu is
Tempura is served on textured mashed potato. In an interesting take on tuna tataki, the Blackened Tuna sees glistening pink tuna coated in black pepper (rather than sesame seeds,) to create a piquant flavour, enhanced with eggplant caviar made with bell peppers and a dash of chilli. The Smoked Salmon Rose is a delicate floral arrangement of the silkiest red salmon served on blinis, while Tomato Prawn Casserole are juicy prawns cooked in a rich and fiery tomato sauce. Mediterranean Meze is comprised of a trilogy of Fattoush (a Lebanese salad of tomato and fresh peppers,) Middle Eastern-style humus, The Warisan I Jl. Raya Kerobokan No 38 Seminyak
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optionally paired with wines, and very reasonably priced, while the a la carte menu features
old time
favourites like Crispy Duck Confit and Drunken Lobster Ravioli. The Heritage menu honours Indonesian dishes – crafted by Executive Chef Asep Mildani, while the Diet menu also has some lovely choices such as Pan Seared Quail in Lemon Zest. As I am not on a diet, I round off my selection of tapas with a sublime Chocolate Soufflé, which is warm, fluffy and beautifully paired with a zesty orange compote and smooth yoghurt ice cream. Alison
I P +62 361 731 175
120 I Open 11am till late I Seminyak Map B-4
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dine & leisure
Food of the Gods
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Set within the beautiful grounds
incredibly sweet, slippery pale lemon
If you are thinking Charlie and the
of the Bali Elephant Camp on the
flesh that tastes nothing at all like
Chocolate factory, think again.
forested slopes of Petang, Pod
chocolate. The beans are fermented
Our class is more like spending
Chocolate Factory and Cafe offers
with the fruit, then sorted, sundried
an afternoon at a friend’s place
cocoa farm tours, chocolate infused
and roasted. The rich and bitter
– a friend who happens to make
lunches and chocolate classes.
flavoured cocoa nibs that remain will
gorgeous chocolate in a kitchen
Known as the food of
with beautiful views over the
the gods, and famed
valley and the occasional
for inducing euphoria,
elephant walking past.
pure cocoa is packed
Garritt’s passion for chocolate
with the compound,
is tangible, and he tells me
Anandamide – also
that he is fascinated by the
called the ‘love
“Transformation of something
chemical,’ as it creates
subtle into something so bold
feelings similar to
and intense.” The kitchen
falling in love. Here
fills with the heady aromas
at Pod the feel-good
of chocolate, and a red wine,
factor of chocolate is
rosemary and garlic reduction
intensified, as creator,
that Toby is whipping up for
Toby Garritt, works
a ganache. Staff wrap freshly
with local farmers
made bars in shiny gold
to ensure fair trade practices and
then be blended for hours to smooth
paper, while we fill piping bags with
organic farming techniques that
the consistency and bring out the
dark, glistening chocolate that we
result in high quality, sustainable
flavours. Sugar is added (just a little
squeeze into molds, then decorate
cocoa.
for the darkest chocolate, more for
with dried apricots, cranberries,
Donning caps and aprons we are
the milk chocolate,) and finally the
coconut, coffee beans and coloured
chocolate is tempered, an artful
sprinkles. While our chocolate sets
crystalisation process that gives it
we head out to the terrace for
gloss and snap.
lunch.
ready to dip into the world of chocolate. It all starts with a cocoa pod – a big yellow fruit with an
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Spaghetti Marinara
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Ice Chocolate
spices, to create layers of taste that slowly reveal themselves” says Toby as he leads us over to the shop – filled with a beguiling array of chocolate bars and fresh pralines – for some taste testing. The experience is similar to wine tasting and equally as intoxicating as we inhale the aroma of each chocolate, then take a bite, let it melt in our mouths My creamy Ice Chocolate is about as close to perfection as it gets, with an abundance of fresh cream and grated chocolate on top. Chocolate also enhances some well thought out savoury dishes. Gado Gado comes with a rich peanut sauce with
and enjoy the subtle release of flavours. The white chocolate is milky and sweet but not overbearingly so; the milk chocolate has hints of citrus fruit and caramel; while the dark chocolate is divinely smooth with a lingering aftertaste.
hints of chocolate, and our Nasi Goreng is cooked
We finish off with some pralines, including
with chicken, vegetables and cocoa nibs that impart
Strawberrerry Rose Ganache, Salted Caramel
an earthy, nutty flavour. The Spaghetti Marinara with
Ganache and Chilli Ganache, although it’s the jars
seafood, tomato sauce and a drizzle of chocolate
of crunchy gold-coated nuggets and the 1kg blocks
is my favourite. It sounds (and looks) kind of odd,
of insanely good Peppermint chocolate that really
but actually the taste is really good, the bitter dark
capture my heart (and my taste buds.) Sadly all good
chocolate adding a wonderful depth that brings the
things must come to an end, and clutching bags
flavour into a whole new dimension.
crammed full with the pretty chocolates we have
“I love to infuse chocolate with essential oils and
made we slowly head down the hill and back to the real world. Alison
Pod Chocolate Factory and Cafe I Bali Elephant Camp, Carangsari, Petang
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I P +62 361 837 0888
(Tours +62 361 239 440)
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the main affair
The
Chocolate Session
Chocolate Fondue
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From glistening chocolate fondue, to dainty truffles, chocktails and hot chocolate floating with marshmallows, the Chocolate CafĂŠ at Jimbaran Corner has something to tick all your chocolate boxes.
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Chocolate Fondue
Being a food writer can be really tough, especially when you have to visit places to eat lots of chocolate! Ok, so I am being totally ironic here, because actually I LOVE chocolate, and feel like the proverbial kid in candy store as we descend on the Chocolate CafĂŠ at Jimbaran Corner. Soft leather sofas, dark timber panelling, baskets of Danish pastries and glistening glass cabinets filled with sweet delicacies combine to create a continental ambience. Sinking into a sofa I kick start the occasion with a rich and fluffy Black Mocha Coffee Frappe bursting with coffee and chocolate flavour, and topped with lashings of fresh cream. Suitably fuelled I am ready to get into some serious desserts. There is a crusty Chocolate Tart beautifully decorated with a butterfly painted in strawberry and mango coulis, and an unbelievably fluffy Chocolate Mousse smothered in glistening chocolate and topped with a white chocolate fan. A round of pastries follows, including a flaky Chocolatine, and then a sweet trilogy of dainty Lemon Meringue Tart, Mango Bavarois and Flourless Chocolate Cake delightfully layered with cranberries. Chocolate Grasshoper
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Hot Lim oncello So uffle
N C AT C H ID
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let’s eat! 41
I chat with Chef Mustika the pastry chef while sipping a White Heat – a mix of white and dark chocolate served hot with fresh cream and crunchy caramelised hazelnuts. He is well travelled and tells me that during his stint at the Somerset resort in the Caribbean he had an entire menu of chocolate. “Since I was a child, chocolate was my passion,” he admits. Chocolate Tart
“I always wanted to work with chocolate.” Nothing screams 70’s dinner party like fondue, and the arrival of a Dark Belgian Chocolate Fondue is definitely a highlight of my indulgent chocolate session. Shiny melted chocolate with all kinds of tasty things for dipping – what is there not to love? Slices of banana and pineapple, juicy strawberries, marshmallows and cubes of chocolate fudge cake all get dipped and smothered – there is even vanilla ice cream for a dose of extra gluttony. Chocolate aside, there is also a good range of international savoury food on the menu,
Lemon Meringue Tart, Mango Bavarois & Flourless Chocolate Cake
including a tasty Tagliatelle with Red Snapper tossed with argula, feta and sundried tomatos, Chicken Vol au Vent, and Smoked Salmon Rolls, while Sunday brunch makes a popular occasion. Back to chocolate, I feel myself slowing down, but it would be rude to leave with out trying at least one chocktail. When it comes to pairings there are few things as divinely inspired as chocolate and mint – add some liqueur into the mix and the results are heavenly, so the Chocolate Grasshopper strikes the perfect note to conclude my afternoon of pure chocolate indulgence. Alison
Smoked Salmon Rolls
The Chocolate Café I Jimbaran Corner, Jl. Raya Uluwatu 2 I P +62 361 703 342
42 let’s eat!
50 I Open 7am - 11pm I Jimbaran Map C-4
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hungerlust
B N THE CREATIVE CULINARY CITY Bandung, a hidden jewel encircled by the scenic Parahyangan hills has been nicknamed Paris van Java. With the inauguration of a direct toll road between Bandung and Jakarta in 2005, the city has finally becomes more accessible to the capital’s modern influences. Even so, Bandung remains proud of its unique heritage and innovations in the culinary arts. Now, the tale of these two cities has reshaped Bandung into a city filled with exciting gastronomic options!
44 let’s eat!
The influx of tourists and foreign influences has become a part of Bandung’s daily life. This progress fuelled many who decided to enter the everevolving world of culinary businesses. As a result, all-round contemporary restaurants are emmerging, while many also stick with traditional cuisine specialties. Somewhere in-between, Bandung also sees the emmergence of cafes and pubs to cater people’s fondness in hanging out and socialising. Chinook for example, utilises itself for community gatherings. Not only is it suitable to enjoy some time over a couple of drinks, Chinook also
accommodates local aspiring bands to perform their gigs there. From the traditional side, Lotek Herry Thea now enjoys its stature as one of the prominent hawkers that sells Lotek (mixed vegetables with peanut sauce) frequented by hungry fans who are willing to wait the long queue. As we all know, lotek (spicy fruits salad), and kupat tahu (rice cake, tofu, and bean sprouts with peanut sauce) are among the top-selling staple dishes in Bandung. On the other hand, West Sumatran migrant Bang Themmy challenges the hegemony of Minang restaurants from his humble warung. While selecting grilled fish as the speciality dish may sound pedestrian to some, he instead combines it with an unusual yet supremely delicious Padang-style sauce. Additionally he serves other West Sumatran signature dishes such as Gulai Itiak Lado Mudo (spicy duck with green chillies sauce), Ayam Pop (Bukittinggi-style of fried chicken with sambal) and the unique Pucuak Ubi Tigo Jam (cassava leaves, coconut milk and other ingredients steamed up to three hours.)
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let’s eat! 45
Sop Buntut Bakar - Chinook
Lotek - Herry Thea
F
Stecchini Carlos & Entrecote - Road Cafe
or the Western counterpart, Road
Brownies, and new flavours of Martabak from the
Cafe de Fame serves affordable,
legendary San Francisco. But most surprisingly,
self-styled steak that ignited
the crossbreed version of street snacks such as
Bandung’s steakhouse fever with
serabi (rice flour pancake) or cireng (fried tapioca)
its inception around fifteen years
combined with Western elements from cheese to
ago. Now, in an era where wagyu
beef ham, have become popular as well.
becomes a must-have menu for steakhouses, Road Cafe clings on faithfully with its traditional approach and will always be remembered as one of the creative agents that drives culinary innovations in Bandung. Snacks novelties become even more interesting with the appearance of the piquant Cassava Chips from Ma’ Icih, Amanda’s Steamed
46 let’s eat!
Although widely open to invasions from other cultures, Bandung adapts and yet still flourishes. Even now the city caters daily direct flights from Singapore and Kuala Lumpur. So what will become of Bandung in the future? It is indeed something to look forward to. Rian
let’s eat! 47
the specialist
Robert Chalaczkiewicz
Victor Taborda
“I’ve always loved Bali and came here from time
Argentinian by birth, Chef Taborda spent most of
to time when I was working in Australia for 15
his adult life in Spain and was raised to love food.
years,” explains Chef Chalaczkiewicz who is
His family owns a restaurant and cooking came to
Polish by origin. Cooking and especially working
him naturally. “I decided to join a cooking school,
with pastry, has always been his passion. Casa
but it was my internship with Ferran Adria and
d’Angelo’s was born on February 2013 from
Martin Berasategui, that cemented me into
that passion to bake good quality breads. “We
becoming a chef,” says Taborda, who loves the
don’t use ready-to-mix, preservatives or artificial
pace of life in Bali. After working in the luxurious
ingredients in our bread. We use what is available
Villa Padierna in Marbella as the executive chef,
locally and even work with the local farmer to
he came to work at Tapeo with a mission to
grow what we specifically need, like rhubarb, for
introduce authentic Spanish cuisine to Bali.
instance,” says the Chef, pointing into an array of
Tapeo GastroBar Beachwalk 2nd Floor Jalan Pantai Kuta P +62 361 8465 645
Owner & Chef de Pastry
tempting pies and breads. Casa d’Angelo’s Bakery & Coffee Jalan Gunung Salak Utara No. 35 B P +62 361 8531 400
48 let’s eat!
Executive Chef Tapeo Gastrobar
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CHEF BATTLE! Sitting down with Casa d’Angelo owner and chef, Robert Chalaczkiewicz, among his heavenly baked breads and desserts was an enticing experience. Following that sweet meeting, a rendezvouz with Chef Victor Taborda in his kitchen at Tapeo Gastrobar at sunset proved to be a great end to the nice day.
Q: What is your favourite dish or cuisine?
Q: What do you like doing when you are not in the kitchen?
CHEF ROBERT: Bread. Which is similar to rice for the
CHEF ROBERT: Playing tennis and watching movies.
Indonesians. I can’t say I’m full until after I have eaten
CHEF VICTOR: Going around Bali and trying new food.
some bread. CHEF VICTOR: A bowl of fresh salad always makes me
Q: Do you find Bali to be an interesting place, culinary wise?
happy.
CHEF ROBERT: It is a culinary paradise. At the moment, you
Q: What is the most important thing in the kitchen?
can almost find anything here. CHEF VICTOR: It is very exciting. Although I would like to see
CHEF ROBERT: The oven.
more Balinese cuisine being better presented and taken up to
CHEF VICTOR: Salt and olive oil.
another level.
Q: Do you have certain food that you like to cook Q: How did your culture/origin affecting your way of at home?
cooking?
CHEF ROBERT: Thai curry.
CHEF ROBERT: Polish cooking is time consuming and
CHEF VICTOR: I don’t cook at home. I like to eat out.
the Polish people don’t believe in short cuts. I use this
Q: How you define a good chocolate?
philosophy every time I cook, even with making bread. Some bread takes 24 hours to be prepared and baked.
CHEF ROBERT: Dark chocolate with liquor inside.
CHEF VICTOR: Red meat and seafood are an important part
CHEF VICTOR: Kinder Schokolade gets me everytime.
of living in the Mediterranean. I love to mix the food I’m
Q: Can you give us a glimpse into your future plans...
CHEF ROBERT: To keep expanding and creating. I
presenting with the best ingredients from the sea and the mountains, all together on the same plate.
Q: Last question, please describe your favourite kind of
would love to introduce Polish cuisine to Bali.
dessert?
CHEF VICTOR: I would like to grow the Tapeo brand
CHEF ROBERT: Baked Ricotta cheese cake, it’s simple and
and expand it with the team. For the first step,
always a nice way to end a meal.
w branch in I’ve been busy preparing the next Tapeo
CHEF VICTOR: I like my dessert to have different textures.
Petitenget.
I believe dessert is the most important part of a meal. It is small, but it is the last part of the experience. It will be the impression people take home with them. Text by Eve
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let’s eat! 49
the insider “The Japanese food scene has an extraordinary culinary
Harry Budihardjo
tradition, but then a bunch of people are throwing a mix of
Explorer & Pastry Chef at Teatro Gastroteque
art and contemporary touch into it. 246Common is taking the street food to another level by turning a bunch of trucks, camping tents and convertibles into artisan beverage outlet and food stalls. It was a hit! All kind of people from all sorts “I was a food courier on a moped
of backgrounds are stopping
in London who got promoted to
by and eager to experience
a kitchen helper and found out
whatever we have to offer,”
that cooking is my passion,” says
says Budihardjo. He would
Budihardjo, reminiscing on his
like to explore the possibility
time chopping vegetables six
of setting up a similar project
years ago. He has cooked his way
here in Indonesia, considering
up and everywhere since then,
the rich culinary heritage it has,
stubbornly nurturing his passion in
which will be something to
some of the best restaurants from
look forward to from this young
Nobu in London to Four Seasons
Chef. Meanwhile, he says “Keep
in California.
eating and drinking, try to eat
Born in Surabaya, Budihardjo has a unique Dutch, Cantonese,
In between his busy schedule and travel itinerary, we sit down to chat with the young and energetic pastry chef who shares with us tidbits of his history with cooking.
and Javanese upbringing, which constantly inspires his way of
good food and go around in your local market. You will be surprise on the things that you will discover there.”
cooking. “A good past creates a strong potential future. I don’t set my goals but I’m doing my best by making friends, exchanging ideas and expanding my knowledge,” he says. Clearly, he has been putting those words into practice. Besides being the pastry chef at Seminyak’s popular Teatro Gastroteque, he just came back from Tokyo after finishing a pop-up food project called 246Common.
50 let’s eat!
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Text by Eve
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let’s eat! 51
let’s cook
Being the talk of the town as having the best croissants in Bali, Monsieur Spoon is a modest yet classy place to get your morning pastries. With the recently opened Patisserie and Boulangerie at Batu Bolong, Canggu, you can now explore their other specialties like bread, cookies, cakes, macaroons and tarts. Rafi Papazian, the creator of Monsieur Spoon is generous enough to share his recipe for chocolate lava cake.
52 let’s eat!
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Size: 6 to 8 servings Ingredients:
170 grams dark chocolate (minimum 55% cacao) cut roughly in small pieces. 150 grams butter cut roughly in small pieces. Chopped ginger or ground pepper. 3 eggs 120 grams sugar 55 grams flour A pinch of salt Method: Put the cut chocolate and butter in a small bowl then melt in the microwave (approximately one minute) or over a low heat in a double boiler. Be careful not to exceed 55 degrees Celsius as you do not wish to burn the chocolate. Optional: Add chopped ginger or ground pepper into the mixture once melted. In a larger bowl, whisk the eggs with the sugar until dissolved. Quickly add chocolate/butter mixture and stir gently with the whisk. Add the flour and a pinch of salt and then stir again. Set aside - you can freeze the mixture for up to two weeks before baking, so your chocolate lava cake can always be served fresh Baking : Prepare 6 large or 8 small ramequins Pour the mixture into each ramequin with approximate height of 4 cm Bake at 190 degrees Celsius for 15 minutes Serve with vanilla ice cream or vanilla cream How to know when your cake is ready? While baking, the surroundings of the cake will bake first, then the centre will follow. The cake is baked when the centre part starts to rise and loses its shines, (before it reaches the same level as the outer layer.) The idea is to see the chocolate lava flowing out of the cake as you cut it.
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let’s eat! 53
let’s sip
The Highest Bar in Bali The ocean is bejeweled by the reflection of the sun; luxurious sun chairs cover the front of the deck, while the forgiving breeze and the overhanging white sails keep the venue shady and cool. The Let’s eat! team arrive at Jim’bar’N rooftop bar to a grand view and a warm welcome from its friendly staff. I can think of only one word to describe such a place: breathtaking. 54 let’s eat!
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Sitting 300 meters above sea level and overlooking the
one to boot. The signature cocktail, Jim’bar’N, is most
entire southern coast of Bali, Jim’bar’N is the highest
refreshing and fitting for the setting; rum, soda, and
cocktail bar/restaurant on the island – and if you think
orange juice compliment each other like good friends,
you know a place that can top that, Jim’bar’N also has
a lime sweetening agent gives it a smooth smack, while
an extensive drink menu. Crushed ice, club soda, fresh
an infusion of Grenadine gives the beverage a more
mint, white rum, and brown sugar are muddled to create
pronounced and refined taste.
one of the best Mojitos you’ll come across – and a classic www.letseatmag.com
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Chocolate Mousse, Chocolate Gelatin Toulle
Mojito
To top it off the cocktail is appropriately garnished with
Fish Market. While the kitchen particularly embraces finger
a slice of orange. If this sounds appealing to you but you
food and seafood, it also serves main courses from various
don’t drink alcohol you are still in luck; the Jim’bar’N’s
Western and Asian kitchens.
sister beverage, Beat the Heat contains the same
If this wasn’t enough, we were invited to try some samples
harmonious ingredients and boasts the same tropical taste – minus the alcohol. For the wine lovers, Jim’bar’N has a selection of white, red, rose, and sparkling wine.
from the dessert menu courtesy of the pastry chef himself. I try the Chocolate Mousse with a cherry basis tartlet while my colleague tries the Chocolate Gelatin Toulle
If you are hungry, the kitchen offers a variety of seafood
with caramelised nuts. We each brag that our deserts
canapés, such as Poached Egg and Salmon with cheesy
are better and eventually agree to disagree. We are both
béchamel sauce, or the delicious Tuna Bamboo Skewer with
right I am sure. What a delight.
green tomato sambal. We were even impressed when the
The venue can seat 150 people and can hold a greater
chef delivered on the Japanese front with a fantastic Sushi and Sashimi Platter with fish straight from the Jimbaran
56 let’s eat!
capacity for functions. And a note for the recently engaged: Jim’bar’N has a wedding chapel.
Jim’bar’N I Jl. Raya Uluwatu 2000 X, Ungasan Kuta I P +62 361 846 8777 150 I Jimbaran Map E-4 Open Daily from 3pm until 1am, 10am Saturdays and Sundays for brunch
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decadent dessert Mango Cupcake
58 let’s eat!
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Gelato Heaven
There is no better day to enjoy a scoop of gelato than the day I decided to visit Gelato Secrets in Sanur. Sweltering would be an understatement to describe a day like this, and the pink and brown shop in front of Hardy’s supermarket provides relief and a gleeful escape.
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let’s eat! 59
Lollypop Bacio
Mango Sorbet
A long display cabinet is full with colourful gelato and
I suppose that’s what happens when you mix gelato and
sorbet with a plethora of tastes. Vanilla Gelato for the one
cakes, all in one bite.
who likes to keep it classic or Mango Sorbet for the adoring crowd of Japanese tourists, and many other choices besides. After spending an indecisive five minutes in front of the cabinet, a graceful lady approaches me and kindly offers her assistance. “We have a new line of products called Gelato Cakes. It’s the latest gelato trend in Italy which we try to introduce here,” says Maria Lentini, who is the owner of Gelato Secrets.
“Gelato should be eaten quickly. It is different from other ice cream because it contains less sugar and less fat, therefore it’s a healthy, guiltless pleasure,” explains Maria kindly. With a range of dessert and gelato on the go, no wonder Gelato Secrets is busy all day long. “We love gelato. My husband, Carlo, takes the original recipe from Sicily. We use no eggs except in certain flavours. The secret of Gelato Secrets is that we are using
I finally settle on two small pleasures: Lollypop Baccio, a
natural products. We use no artificial preservatives and
creation of hazelnut gelato topped with dark chocolate
there is always something new in store since we use
& roasted hazelnut and a Mango Cupcake, mango and
the ingredients in season.” Carrying home a package
vanilla gelato cupped with white chocolate. Apart from
of Green Tea Gelato, I bid Maria farewell with a definite
the gorgeous appearance, those cakes taste heavenly.
possibility of coming back quite soon. Eve
Gelato Secrets I Jl. Danau Tamblingan Sanur (Hardy’s Supermarket) I P +62 361 898 9630
60 let’s eat!
8 I Open 10am - 10.30pm I Sanur Map D-4
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CHOCO DELIGHTS
62 let’s eat!
Photographer : Rudi Wijaya - Producer: Denny Hendra Purnama - Graphic Design: Denny Febianto - www.pictureonawall.net
“What you see before you, my friend, is the result of a lifetime of chocolate” - Katharine Hepburn
let’s eat! 63
spa food
Journey into the chocolate realms Legend has it that the first cacao beans came from paradise and lent wisdom and power to the person that ate them. The smooth exotic taste of chocolate has been known to induce euphoria, but it’s many benefits can be enjoyed in ways other than eating.
W
When applied directly to the body the high anti oxidant
sea salt, and then I float away on a fragrant journey
properties of cacao help fight the effects of aging, and
with a wonderfully soothing massage laced with the
detoxify the skin from harmful impurities. Cacao also
intoxicating aroma of chocolate scented massage oil.
contains glycerides which provide moisturising lipids
Next an exfoliating chocolate and rice scrub to slough
and fats that help plump and firm the skin and combat
away dead skin cells and then a coating of glistening
cellulite. So if you think that I am suggesting you should
dark chocolate. While my skin absorbs the benefits of
go smother yourself in chocolate – you would be exactly
the chocolate, my mind and spirit soar. After, I float
right. Or better yet, let someone else do it for you
in a flower-filled ‘hot chocolate’ bath in the courtyard
and sign up for the signature ‘Chocolate Indulgence’
bathroom, looking up at a tropical sky framed by palm
treatment at Kayumanis Resort and Spa, Jimbaran.
trees gently waving in the breeze. And there is still more
Friendly staff welcome me into the spa pavilion, set
to come, a chocolate facial, in fact – including scrub and
amidst lush, tranquil gardens, where I am served a
velvety mask that leaves my face glowing. Chocolate ice
sweet and refreshing infusion of cinnamon and ginger.
cream completes the journey. Alison
My feet are delicately scrubbed with peppermint
64 let’s eat!
www.kayumanis.com
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We simply can not describe with can words We simply notthe taste of our cocktails describe with words the and the mood of the taste of our cocktails evenings spent atthe the and the mood of Obsession bar evenings spent at the But we are proudbar to invite Obsession come But weyou areto proud to invite andyou experience to come the atmosphere yourself. and experience the atmosphere yourself.
Jl. Dhyana Pura, Seminyak Jl. Dhyana Pura, Seminyak
food talk
Eating Out = Makan di Luar pronunciation
talking
chocolate
bitter
pahit
milk
susu
nut
kacang
white
putih
raw
mentah
powder
bubuk
The rule of the 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 ‘nut’
talking food I have an allergy to...
Saya alergi....
Do you have a non-smoking area? Ada tempat bēbas asap rokok?
food words spinach bayam chilli cabai star anise
pekak
banana pisang spring onion
daun bawang
mung beans
kacang hijau
coconut milk
santan
sesame wijen cassava singkong lemongrass serai
66 let’s eat!
I like Balinese food
Saya suka masakan Bali
Is it spicy?
Apakah rasanya pedas?
Table for two, please
Ada meja untuk dua orang?
Can I see the menu?
Bisa saya lihat menunya?
I’d like...
Saya mau...
This is...
Ini...
to add
menambah
spicy
pedas
to buy
membeli
too bitter
terlalu pahit
to eat
memakan
too big
terlalu besar
expensive
mahal
hot
panas
cheap
murah
delicious
énak
one kilogram
satu kilo
two pieces
dua buah
three bottles
tiga botol
a dozen
satu lusin
that one
yang itu
this one
yang ini
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BALI 68 let’s eat!
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SEMINYAK KUTA www.letseatmag.com
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Ubud Sanur 70 let’s eat!
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Restaurants. Kuta AL DENTE, Stadium cafe Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 488 838 BELLA ROSA, TamaN AYUN & TENKAI @ PADMA RESORT BALI Jalan Padma No. 1 Legian. PO Box 1107 TBB P +62 361 752 111 BENE & FEAST @ sHERATON BALI KUTA RESORT Jalan Pantai Kuta P +62 361 846 5555 Bluefin Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 764 100 www.rama-restaurantsbali.com bubba gump shrimp co Jalan Kartika Plaza 8X P +62 361 754 028 Cafe Asia Jl. Raya Legian No. 463 Kuta P +62 361 755 921 Cafe Italia n warung desa Lippo Plaza Sunset Jl. Raya Sunset Road P +62 361 768 646 www. caffeitaliawarungdesa. com CaSA D’angelo Jl. Kartika Plaza No. 90x P +62 361 754 016 eDEN HOTEL KUTA BALI Jl. Katika Plaza 42 Kuta P +62 361 300 2121 www.myedenhotels.com envy @ BARUNA BALI Jalan Wana Segara 33, Tuban P +62 361 755 577 www.envy-bali.com FLAPJAKS Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 765 100 www.rama-restaurants-bali. com gabah @ Ramayana Resort & Spa Jl. Bakung Sari P +62 361 751 864 www.rama-restaurants-bali. com Golden Lotus, H2o & GRACIE KELLY’S IRISH PUB @ Bali Dynasty Resort Jl. Dewi Sartika, Tuban P +62 361 752 403
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Hard Rock Café Jalan Pantai Kuta P +62 361 755 661 www.hardrock.com Ketumbar Jl. Melasti Legian Kelod P +62 361 754 452 la cucina italiana & THE POND @ Discovery Kartika Plaza Hotel Jl. Kartika Plaza, P +62 361 751 067 www.discoverykartikaplaza.com MAgnolia cafe @ aston grand kuta hotel & residence Jalan Raya Legian P +62 361 761 151 www.bali-mamas.com MAjoly restaurant & Lounge Jl. Wana Segara, Tuban P +62 361 753 780 www.ma-joly.com
The GAROUPA Jl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15 www.thegaroupa.com The beach lounge @ Pro surf school Jalan Pantai Kuta P +62 361 751 200 VH VElvet @ beachwalk rooftop, 3rd floor Jl. Pantai Kuta Badung P +62 361 846 4988 VIaipi restaurant & lounge Legian Street 88 P +62 361 752 355 www.viaipibali.com
Seminyak amazing bali cafe Double Six Beach Seminyak P +62 361 783 7374
NEro Jalan Legian 384 P +62 361 750 756 www.nerobali.com
Bale bali Jalan Kunti 488 P +62 361 732 731
oak @ swissbell Jl. Sunset Rd 101 P +62 361 846 5680
bian yue Banjar Umalas Kauh II 106/Tunon, Kerobokan P +62 361 473 5405
Paradisus @ Eden hotel Jl. Kartika Plaza 42 P +62 361 300 2121 www.myedenhotels.com
BIKU Jalan Petitenget 888 P +62 361 857 0888 www.bikubali.com
pavone Jalan Padma Utara no. 4 P +62 361 756 030
BISTRO BATU KALI Jl. Laksamana 55 P +62 361 806 0729
pORTABELLA BISTRO @ FONTANA HOTEL Jl. Dewi Sri No. 68 P +62 361 894 7100
Café DEGAN Jalan Petitenget 9 P +62 361 744 8622
rooftop dine & music lounge @ the 1O1 legian Jl. Raya Legian No. 117 P +62 361 300 1101 ROSSO VIVO Jalan Pantai Kuta P +62 361 751 961 SEAFOOD HOUSE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 900 www.rama-restaurantsbali.com Take Japanese restaurant Jl. Patih Jelantik, Legian P +62 361 759 745 TaPEO GASTRO BAR 2nd floor C, beachwalk Jl. Pantai Kuta P +62 362 846 5645
Café MARZANO Jalan Arjuna/Double Six P +62 361 874 4438 Café MOKA Jalan Raya Seminyak P +62 361 731 424 Chez gado gado Jalan Camplung Tanduk (Dhyana Pura) 99 P +62 361 736 966
DROP Jl. Petitenget 88 X P +62 81 236 786 659 earth cafe Jl. Kayu Aya 99, Oberoi P +62 361 736 645 eaT WELL Jl. Raya Basangkasa 36 P +62 361 737 745 fire, WOo Bar, starfish bloo @ w retreat & spa bali Jalan Petitenget P +62 361 473 8106 flapjaks KIOSK Jalan Laksamana Oberoi www.rama-restaurants-bali. com flapjaks seminyak Jl. Petitenget No. 88X P +62 361 847 5471
BUTTER Cake & Coffee SHOP Jl. Pantai Berawa 44 P +62 81 936 216 983
Rumours Jalan Kayu Aya 100 Oberoi P +62 361 738 720
Café CANGGU Jalan Pantai Berawa P +62 361 219 2255
SAMBal shrimp Jl. Kayu Aya 6 Slippery stone Seminyak, Batu Belig TEATRO GASTROTEQUE Jalan Kayu Aya Block C No 1-2 P +62 361 87 000 78 The Breezes Resort & SPA BALI Jl. Camplung Tanduk No. 66 P +62 361 730 573
Café MOKA Jalan Raya Anyar P +62 361 844 8933 CaNTEEN CAFÉ Jl. Batubolong No. 34 P +62 878 6228 1755 green ginger Jl. Pantai Berawa 46 (500m north from Canggu Club) P +62 361 844 6640 gUSTO GELATO & CAFFE Jl. Umalas 2 Kerobokan P +62 81338072041
THE DECK Jl. Petitenget, Seminyak P +62 361 8487 200
The Little Green Café Jl Bidadari No 1. P +62 361 275 2125
Ginger moon Jl. Oberoi/Laksmana 7 P +62 361 734 533
Warisan RESTAURANT Jl. Raya Kerobokan 38 Seminyak P +62 361 731 175 www.warisanrestaurant. com
merica @ pan pacific nirwana bali resort Jl. Raya Tanah Lot PO Box 158, Tabanan 82171 P +62 361 815 901 www.panpacific.com/bali
Kitchen the club Jl. Lesmana Seminyak P +62 361 734 504
Warung taulan Banjar Semer Kerobokan P +62 361 738 229
MONSIEUR SPOON Jl. Pantai Batu Bolong P +62 361 846 9112
mama san Jalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436
ZANZIBAR Jl. Arjuna - Pantai Double Six, Seminyak P +62 361 733 527
OAZIA SPAVODKA BAR & KITCHEN Jalan Sahadewa Br Anyar P +62 361 800 8887
Métis Jl. Petitenget 6 Kerobokan Kelod P +62 361 737 888 www.metisbali.com
Canggu
sticky fingers Echo Beach P +62 361 809 0903
flying fish @ o-ce-n bali Jalan Arjuna 88X P +62 361 737 400 www.outrigger.com
MOTEL MEXICOLA Jl. Kayu Jati 9, Petitenget P +62 361 736 688 Mykonos Jalan Kayu Aya 52, Oberoi P +62 361 733 253 obsession Jl. Dhyana Pura
COSMIC DINER Jalan Sunset Road Sunset Star Blok C
paSSARGAD Jl. Camplung Tanduk 5 P +62 361 738 857
DAHANA RESTAURANT & GALLERY Jalan Petitenget No.98X P +62 361 4730131
patio @ plataran bali resort and spa Jl Pengubugan Banjar Silayukti Kerobokan P +62 361 411 388
DEJAVU KITCHEN Jalan Double 6 Blue Ocean Beach No.7X P +62 361 732 777
Rustica cucina italiana Jl. Batubelig 1 Kerobokan P +62 361 4737 812
pETITENGET Jalan Petitenget #40 P +62 361 473 3054
betelnut café Jalan Batu Bolong P +62 821 4680 7233 bUNGALOW Jalan Pantai Berawa P +62 361 844 6567
The Coffee shop @ Warung canggu Jl. Pantai Berawa P +62 361 843 1988 waTERCRESS Jalan 21a Batu Belig P +62 361 780 8030
Sanur basilico & Lada, peppers latino grill & bar @ sanur beach bali Jalan Danau Tamblingan P +62 361 288 011 www.sanurbeach. aerowisata.com CafE BATUJIMBAR Jl. Danau Tamblingan 75A P +62 361 287 374 www.cafebatujimbar.com Charming Jl. Danau Tamblingan 97 P +62 361 288 029 cinnamon Jl. Danau Tamblingan 80 P +62 361 288 457 Gelato secrets Jl. Danau Tamblingan www.gelatosecrets.com MINAMI On The Beach Segara Village Hotel P +62 81286134471 la taverna RESTAURANT & ISOLA BISTRO Jl. Danau Tamblingan 29 P +62 361 288 497 lotus Jl. Danau Tamblingan 30 P +62 361 289 398 manik organik Jl. Danau Tamblingan 85 P +62 361 855 3380
three monkeys sanur Jalan Danau Tamblingan (opposite Laghawa Hotel) P +62 361 286 002 Warung kayu api Jl. Bypass Ngurah Rai No. 95 100m south of Sanur police station P +62 361 285 984
elephant safari park and lodge Jalan Elephant Park taro/Tegalalang P +62 361 721 480
alaya Jl. Hanoman, Ubud P +62 361 972 200 alchemy Jalan Penestanan, Ubud P +62 361 971 981
Ayung Terrace @ Four Seasons Sayan, Ubud P +62 361 977 577 bali starling restaurant @ bali bird park Jl. Serma Cok Ngurah Gambir, Batubulan, P +62 361 299 352
Café des artistes Jalan Bisma 9X P +62 361 972 706 Casa Luna Jalan Raya Ubud P +62 361 977 409 www.casalunabali.com
Gianyar Ubud
alILA UBUD Desa Melinggih Kelod, Payangan Gianyar P +62 361 975 963
bridges BALI Jalan Raya Campuhan P +62 361 970 095
elephant VIEW RESTAURANT @ Bali zoo Jl. Raya Singapadu, Sukawati P +62 361 294 357 fiveLEMENTS Puri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung Ph +62 361 469 206 GAYA GELATO Jl. Raya Sayan P +62 361 979 252 Gelato secrets Jalan Monkey Forest P +62 361 977 899 Glove & STOVE Jl. Raya Sanggingan P +62 361 362 8795
Lamak
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“An artful dining experience in the heart of Ubud” Lamak Jalan Monkey Forest P +62 361 974 668 www.lamakbali.com
bebek tepi sawah Jalan Raya Goa Gajah Banjar Teges, Peliatan P +62 361 970 338
GLOW @ Como shambala Begawan Giri P +62 361 978 888 www.cse.como.bz
bETELNUT Noodles satay bar & music lounge Ubud Main Street P +62 361 971 246
Green house Jalan Monkey Forest P +62 361 978 189 GUWUNG Jl. Raya Peliatan
tsavo lion @ balisafari & marine park Jl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8 P +62 361 975 656 www. balisafarimarinepark.com TUT MAK Jalan Dewi Sita P +62 361 297 5754
Kayun Restaurant & Lounge Jl. Raya Mas 47 P +62 361 973 091
UMA BY COMO Jl. Raya Sanggingan, Kedewatan P +62 361 972 448
komune resort & beach club Pantai Keramas P +62 361 301 8888
WAPA DI UME Jl. Sueta, Br Bentuyung Ubud P +62 361 973 178
little K Jl. Hanoman Pengosekan (behind Siam Sally) P +62 361 971 236
waroeng bernadette the home of rendang Jalan Raya Mas Br. Teges Yangloni P +62 361 971 852
Mozaic Jalan Raya Sanggingan P +62 361 975 768 www.mozaic-bali.com
warung enak Pengosekan Road P +62 361 972 911
murni’s warung Campuhan Bridge P +62 361 975 233 www.murnis.com padi @ furama xclusive villas & spa Banjar Bindu, Mambal, 8 Jalan Melati P +62 361 898 8688
siam sally Jl. Hanoman,Pengosekan P +62 361 980 777 www.baligoodfood.com
SANUR HARUM @ SANUR PARADISE HOTEL & SUITES Jalan Hang Tuah 46 P +62 361 281 781 www.sanurparadise.com
THE Village @ GRIYA SANTRIAN Jl. Danau Tamblingan 47 P +62 361 285 025 www.santrian.com
JANGGAR ULAM Jl. Raya Goa Gajah, Br. Teges Kanginan Peliatan P +62 361 972 092
Rondji’s @ the blanco renaissance museum Campuan Ubud P +62 361 975 502
PIZZA RIA, Telaga naga @ BALI HYATT Jl. Danau Tamblingan 89 P +62 361 281 234
serenity spanish bar & restaurant Jl. By Pass Ngr. Rai 27A P +62 361 284 381
ibah restaurant @ Ibah Luxury Villas Campuhan P +62 361 974 466
SKAJI-TARI-US Behind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122
Massimo Jl. Danau Tamblingan 228 P +62 361 288 942 www.massimobali.com
sector barrestaurant lounge & evenT house Balibeach Golf Course Jalan Hangtuah No. 58 P +62 361 287 733
P +62 361 975 139
sPACCANAPOLI Jalan Raya Pengosekan P +62 361 973 138 swept away @ samaya ubud Banjar Baung, Desa Sayan P +62 361 973 606 three monkeys ubud Jalan Monkey Forest P +62 361 975 554 the dining corner @ kayumanis ubud private villa and spa Sayan Village Ubud P +62 361 972 777
white box Jl. Raya Andong 22-24, P +62 361 979 059 F +62 361 979 062 www.whiteboxbali.com
Denpasar bEBEK BARIS Jl. Mahendradatta No. 18x P +62 361 845 0791 jempiring Restaurant @ aston denpasar hotel and convention center Jl. Gatot Subroto Barat 283 P +62 361 411 999
Jimbaran Uluwatu ABC @ KLUB JIMBARAN Kori Nuansa No. 257, Taman Griya P +62 361 806 7776 Bella singaraja, KO & jimbaran garden @ Intercontinetal Bali Resort Jalan Uluwatu 45 P +62 361 701 888 chiringuito el kabron Jalan Pantai Cemongkak Pecatu (the sign on Jalan Labuan Sait) P +62 361 780 3416 Chocolate café, Topeng restaurant & Bar Jimbaran Corner Jalan Raya Uluwatu P +62 361 704 663
DI MARE @ KARMA kandara Jl. Villa Kandara Br. Wijaya Kesuma Ungasan P +62 361 848 2200 finn’s beach club @ semara luxury villa resort Ungasan P +62 361 848 2111 jim’Bar’n ROOFTOP | Lounge | Dining @ Harris hotel bukit jimbaran Jl. Raya Uluwatu 2000X P +62 361 846 8777 www.harris-bukitjimbaranbali.com jimbaran beach club Muaya Beach Jalan Bukit Permai Banjar Pesalakan P +62 361 749 3922 JU-ma-na, Tamarind @ banyan tree ungasan Jalan Melasti, Br. Kelod Ungasan, Jimbaran P +62 361 300 7000 karma lounge @ karma jimbaran Jalan Bukit Permai P +62 361 708 800 kaT’s Kitchen Jalan Raya Uluwatu 11 P +62 361 704 279 KISIK @ AYANA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 www.ayanaresort.com Le Méridien Bali Jimbaran Jl. Bukit Permai Jimbaran P +62 361 846 6888 Madeinitaly Jl. Pantai Balangan, Br. Cengiling P +62 361 847 0201 sono teppanyaki @ anantara uluwatu Jl. Pemutih, Labuan Sait P +62 361 895 7555 single fin Uluwatu (below Blue Point) P +62 878 620 398 66 SuNDARA, TAMAN WANTILAN @ FOUR SEASON JIMBARAN P +62 361 701 010 www.fourseasons.com Tapis @ Kayu Manis Jimbaran P +62 361 705 777 The EDGE Jl. Pulau Goa Lempeh Banjar Dinas Kangin Pecatu P +62 361 8470 700
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Tanjung Benoa bali luna @ aston bali beach resort & spa Jalan Pratama 68 X P +62 361 773 577 www.AstonBali.com bumbu bali Jalan Pratama P +62 361 774 502 eight degrees south , Rin, Spice @ CONRAD Jalan Pratama 168 P +62 361 778 788 www.conradhotels.com Meads beach bar and grill Jalan Pratama P +62 361 776 604 NOvotel Bali Jalan Pratama P +62 361 772 239 PAON BEACH CLUB Jalan Pratama No 70 P +62 361 776 555 sakala Jalan Pratama 88 P +62 361 774 499 THE WHACKO BEACH CLUB Jl. Pratama No. 99X P +62 361 771 384
Nusa Dua ARWANA @ THE laguna Kawasan Pariwisata P +62 361 771 327 BEBEK BENGIL Block A - The Bay Bali P +62361 8948111 www.bebekbengil.com BENIHANA & GYUKAKU Block B - The Bay Bali P +62361 8948178 Boneka, Dulang @ The ST. REGIS BALI RESORT P +62 361 847 8111 www.stregis.com DEOPERA BEACH CLUB Block B - The Bay Bali P +62361 8948168 www.deoperabali.com honey and bread Pepito Express Jl. By Pass Ph +62 361 776 316 HONG XING Block A - The Bay Bali P +62361 8948128 www.hongxingbali.com lagoona, Octopus @ ayodya resort bali
74 let’s eat!
Jalan Pantai Mengiat PO. Box 46, 80363 P +62 361 771 102 www. ayodyaresort.com Mulia Resort & Villa Jl. Raya Nusa Dua Selatan P +62 361 301 7777 PASAR SENGGOL @ Grand Hyatt Bali PO. BOX 53, Nusa Dua P +62 361 771 234 www.bali.grand.hyatt. com piasan & TETARING RESTAURANT Kayumanis Nusa Dua Private Villas & Spa BTDC Area P +62 361 770 777 www.kayumanis.com PIRATES BAY BALI Block D - The Bay Bali P +62 361 894 8138 www.thepiratesbaybali.com raja’s @ nusa dua beach hotel & spa P +62 361 771 210 www.nusaduahotel.com salsa verde @ grand hyatt bali P +62 361 772 038 www.bali.grand.hyatt. com The BAY BALI Lot C-0, BTDC area P +62 361 894 8200 www.thebaybali.com THE SHORE @ NIKKO BALI RESORT AND SPA Jalan Raya Nusa Dua Selatan P +62 361 773 377 veranda restaurant @ the westin resorts P +62 361 771 906 www.westin.com/bali
Bandung
Miscellaneous aroma meat processing Jalan By Pass Ngurah Rai No. 555X Pesanggrahan, Denpasar P +62 361 729 494 arts replica food Kompleks Ruko Tuban Plaza No. 2 Jalan By Pass Ngurah Rai, Tuban P +62 361 759 501 baliepicure Luxury Catering Jalan Raya Kerobokan No. 253, Kerobokan P +62 361 737 121 bali deli Jalan Kunti 117X P +62 361 738 686 bali fine wine Jalan Kayu Aya Seminyak Square P +62 361 364 7376 BalI moon liquers www.balimoonliquers.net P +62 361 461 945 COld stone creamery Bali Discovery Mall GF #2 Jalan Kartika Plaza, Kuta P +62 361 769 784 Dijon Kuta Poleng Mall Bl. A1-A2 Jalan Setiabudhi, Kuta P +62 361 759 636 drum whisky Jalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, Tabanan P +62 81 3370 65688 Gourmand deli @ st. regis bali resort Kawasan Pariwisata Nusa Dua P +62 361 847 8111
CHINOOK Jl. R.E. Martadinata no. 191 P +62 22727 1468
gourmet garage Jalan Brantas Kangin 2 Jimbaran 80364 P +62 361 701 650
LOTEK BUAHBATU (HERRY THEA) Jl. Solontongan no. 16
HARD rock beach club (HRBC) Deli @ HARD ROCK HOTEL Jalan Pantai, Kuta P +62 361 761 869
PONDOK IKAN BAKAR BANG THEMMY Jl. Terusan Jakarta no. 280 & Jalan Ciliwung (hawkers area) +6281 322 224 284 ROAD CAFE DE FAME Jl. Cilaki (hawkers area) & Jl. Asia-Afrika (in front of Gedung Merdeka)
hatten wine the cellardoor Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai. Kuta P. +62 361 767 422 HattenWines.com
ICELAND VODKA PT Dewata Kencana Distribusi Jalan Gatot Subroto Timur No.7 P +62 811 380 9299 kayuapi Jalan Kuwum 1X, Kerobokan P +62 361 787 7476 KOU CUISINE Jalan Monkey Forest, Ubud P +62 361 972 319 MINI MART Jalan Bypass Ngurah Rai, Jimbaran P +62 361 777 361 pantry magic Ruko Lotus, Blok 6 Jalan Dewi Sri, Kuta P +62 361 762 647 PAPAYA Jalan Mertanadi, Kuta P +62 361 759 222 pepito Jalan Kediri 36A. Kuta P +62 361 759 112 pOD CHocolate Factory & cafe Bali Elephant Camp, Petang P +62 361 239 440 pT Indowines Jl. Sunset Road No. 166 P +62 361 847 7232 sababay Jalan Raya Puputan No. 64A P +62 361 261 104 www.sababayselections. com scenia Jalan Suwung Batan Kendal 52 Block V P +62 361 275 2007 www.scenia.co.id TWO ISLANDS WINES THE CELLARDOOR Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai, Kuta P. +62 361 767 422 wakaland cruise www.wakahotelsandresort.com P. +62 361 484 085 UNIlever Food Solutions Jakarta www.unileverfoodsolutions. co.id
Club & Bars aston pool bar @ aston kuta hotel & residence Jalan Wana Segara, Kuta P +62 857 754 999 BOSHE VVIP LOUNGE Jalan By Pas Ngurah Rai No. 89X, Tuban, Kuta +62 361 848 4600 brewers beer garden Jalan Legian No. 157 Kuta P +62 361 754 915
RED CARPET - CHAMPAGNE BAR Jalan Kayu Aya 42C, Seminyak P +62 361 737 889 www.redcarpetbali.com ROCK BAR @ AYANA RESORT & SPA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 Round bar Jalan Penestanan Klod Sayan, Ubud P +62 361 976 738
CENTERSTAGE @HARD ROCK HOTEL Jalan Pantai Kuta P +62 361 761 869
SECTOR BAR & RESTAURANTS @ BALI BEACH GOLF COURSE Jalan Hangtuah 58 Sanur P +62 361 287 733
DEEJAY CLUB Jalan Kartika Plaza 8X P +62 361 758 880
SKY GARDEN Jalan Legian 61, Kuta P +62 361 755 423
EIKON Jalan Legian 178, Kuta P +62 361 750 701
SOS @ THE ANANTARA Jalan Abimanyu Seminyak P +62 361 737 773
GRACIE KELLY’S @ BALI DYNASTY RESORT Jalan Kartika Plaza, Tuban, Kuta P +62 361 752 403
TEQUILA BAR Grand Istana Rama Hotel Jalan Pantai Kuta P +62 361 752 208
HARD ROCK CAFÉ Jalan Pantai Kuta P +62 361 755 661 JAZZ CAFE UBUD Jalan Tebesaya, Ubud P +62 361 976 594 King cole bar @ st regis bali resort Kawasan Pariwisata Nusa Dua Lot S6 P +62 361 847 8111 KU DE TA Jalan Laksmana 9 Seminyak P +62 361 736 969 M BAR GO Jalan Legian, Kuta P +62 361 756 280
The lobby @ nusa dua beach hotel & spa Kawasan Pariwisata Nusa Dua Lot 4 P +62 361 771 210 THE OCEAN BAR @ THE LEGIAN Jalan Kayu Aya, Oberoi P +62 361 730 622 VI AI PI Jalan Legian 88 Kuta P +62 361 750 425 THE TREE Jalan Pratama, Tanjung Benoa P +62 361 773 488
NAMMOS BEACH CLUB @KARMA KANDARA Jalan Villa Kandara Banjar Wijaya Kusuma Ungasan P +62 361 848 2222 OCEANS 27 @ DISCOVERY SHOPPING MALL Jalan Kartika Plaza P +62 361 765 027 www.oceans27.net OZIGO BAR UBUD Jalan Sanggingan Ubud P +62 81 974 728
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Enjoy extraordinary
culinary delights in the sophisticated courtyard. Romantic dining al fresco at its best.
Bali’s finest dining experience for over 21 years.
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