CONTENTS 20.
12. NEW ENTRY Taking Part in 4th Sanur Village Festival 14. NEW ENTRIES 16. LOCAL CUISINE Giving Thanks After A Month of Fasting 18. MARKET PLACE Dijon A Taste of Home... 22. FOOD STORY Pasta History 26. SPOTLIGHT Massimo A Slice of Italy 28. SPOTLIGHT Chinoiserie Modern Singaporean Cuisine on Sunset Road 32. NOVELTY FOOD Let’s Try Something New.. Horse Meat Satay 36. SIDEWALK Let’s Taariiikk.. Teh Tarik & Roti Canai at Warung Bunana 40. GREAT DEAL Little Italy in Seminyak 44. VEGETARIAN Zula Conscientious Eating 48. THE SPECIALIST Chef Adi Arsana Besides Cooking Loves Challenges Chef Anugerah I Simply Want to Please My Guests 56. THIRST QUENCHERS Muina 54. ALCO GIG bali moon liqueurs the essential cocktail ingredients 58. LET’S EAT! PICs 60. LET’S COOK Pasta 62. maps Bali Kuta and Seminyak Jimbaran and Nusa Dua Sanur and Ubud 68. directory 72. recommended rESTAURANTs 76. HOW TO SAY...
Cover: Photo by Handy Tamam Location at Massimo
writers WINNY Winny joined us in April 2009 as an Account Executive but found that what she does best is writing. She has traveled extensively and lived in the United States, Japan, The Netherlands and Germany. Her hobbies beside writing are reading, drawing and trying out new food. Hobbies that are in line with her present position.
ALISON Alison, a travel writer and self confessed food-lover, 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’. She has also worked in a number of roles within the food and beverage industry, most recently in Fiji as the manager of an exclusive resort famous for its gourmet cuisine. Her heart has now been captured by Bali where she is happily indulging her favorite things; discovering new restaurants; writing; and enjoying the beach.
Senior Advisor MAHENDRA Editor-in-Chief AK Project Director HENDRA Senior Writer WINNY Writer ALISON Operation HANS Senior Graphic Designer INGGITA Graphic Designer KENYO Photographer TAMAM Sales & Marketing IKA Production BUDI E-Mag ATA & LEO Distribution & Circulation MARCUS Contributor AZLINA AHMAD Food and Beverage Advisor HENRY A BLOEM (Indonesian Chef Association) Office Khrisna Building Jalan Raya Kuta 88R Kuta, Bali 80361, Indonesia Tel +62 361 961 0066 Fax +62 361 762 241 E-mail info@letseatmag.com www.letseatmag.com www.kivm.com
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. c 2009 Let’s Eat! ISSN 2085-5907
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LETTERS FROM READERS
Dear Editor,
Personally I’m very touched with overall aspects of this newly published magazine. Clearly you have a lot to offer to this magazine and the successful results speak for itself. Just completed reading the entire magazine. And the online version is superb. Congratulations again to all on the publication of the first issue of Let’s Eat! and looking forward to reading the future ones. Regards, Valerie Dupuy (Strasbourg)
My name is Ji-Young from Korea. I would like to say that your magazine is really excellent. I really enjoy reading all the articles. They are all very pertinent for me as a food lover to explore the culinary world in Bali. Well done! Your Sincerely, Ji-Young (Seoul).
Hello Let’s Eat! Team, First of all I would like to congratulate you on your first issue I took from a restaurant in Kuta. You guys have done a wonderful job and I am sure you'll have more successful issues. Your article, The Street Food Experience, is fantastic. Cannot wait to have your next edition on my next visit to Bali (will it be available in Australia?). And keep up the good work! Cheers. (Roe, North Sydney, NSW)
I found the cover of your August issue so enticing. My girlfriend and I even went to the restaurant reviewed to have the real experience as beautifully described on the article. I also share Let’s Eat! with my roomies. Thank you so much. Now your lovely magazine have several new friends! Ian, Wellington.
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Thank you so much for my first copy of Let’s Eat! An excellent magazine with some very profound and interesting articles. Mike, Oregon.
NEWENTRY
Taking Part in 4th Sanur Village Festival
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he Indonesian Chef Association (ICA) held a pre-Sanur Village Festival meeting at its headquarter on Jalan Uluwatu II/ Tuesday, August 11, 2009 8pm. The meeting was a final run-down on the Culinary Challenge hosted by ICA at the 4th Sanur Village Festival. Invitees started to arrive around 7.30pm and were treated first to a sumptuous traditional meal at Bloem’s The Warung, which by the way, is the Indonesian Chef Association’s Bali Branch headquarter. As always in anything having to do with Chef Henry Bloem, the present president of ICA, the meeting started off with a rollickin’ time. The judges for the culinary event came as far away as Jakarta and Bogor. Mr Iwan from STP Nusa Dua ( Tourism School in Nusa Dua) and Mr Ambara are in charge of ICA at this festival. The cooking competition started on 12 August 2009 with live cooking, janur arrangement, ice carving and butter sculpture and ends on August 16, 2009 with the Babi Guling complete package (lawar plus soup) competition. Participants, four per team, will be judged on the cooking process to the final presentation. Let’s Eat! team was there on the first day of the festival. Large white tents shielded the participants from the sun.The judges walked amongst the junior chefs executing their cooking skills. These are the future executive chefs of Indonesia or, perhaps, the world. In an enclosed tent with super cold air-conditioning is the butter sculpture figures. It’s unbelievable that these figures are actually made from butter! There is a model of a fisherman on his boat with a big fish attached to his line. The composition is really
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something to see because you get the ‘feeling’ of strength from the fisherman’s pose and facial features. And all sculpted from butter. The next interesting composition is of two men playing beach soccer. Each strand of hair is finely etched as to resemble real hair blowing in the wind. There were seven figures in all with the coloured Balinese garuda winning the Gold Medal. Our next visit was on 13 August, 2009 the second day of the festival. We watched another food cooking competition with five participants from various hotels. They have one hour from preparation to presentation. It actually leaves only twenty minutes for cooking. Oh my, do hurry if you want to win! Bread making was also competed that day. Loaves of different sizes with an array of sweet toppings were on display. It would have been nice if visitors were allowed to taste them. Impromptu judges, so to speak. The atmosphere was one of good fun even though they were competing against one another. In the background we could hear children playing, microphones blaring out events and various food stands calling out their fares. Not to mention the activity on the big, center stage. It has all the making of a merry festival. On the closing day we saw the Babi Guling and table set-up competition. This was another venue for ICA to make known to the public of its existence and mission to propel the Indonesian chefs to an international level. They are really doing a great job and need our full support. If you want to know more about ICA, please contact Mr Indra Asmara, Public Relation BPD ICA Bali at indra.asmara@the facilitator-indonesia-com.
MARKETPLACE
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s much as we love Indonesian food, and regardless of the multitude of excellent western-style restaurants in Bali, there are times when we crave food from home: Simple things such as chutney, fruit cake, kalamata olives, sundried tomatoes, or even a packet of cheezels. So, it quite remarkable that somehow, Dijon has passed under our radar. The Kuta-based store is easy to find, on Jalan Setiabudhi, just off Jalan Raya Kuta, and from the moment we drive in, it is apparent that this is no ordinary Indonesian supermarket. In fact it looks like a quaint house with its sloping red- tiled roof, striped canopy and window boxes filled with plants. Even the car park is pretty with its palms, bird of paradise flowers and an arched trellis wound with blooms, which separates the shop from its twin building, the Corner Café. Entering the cool air conditioned premises; we could easily be in a delicatessen in Europe. There is soft lighting, a warm pastel colour scheme and shelves stacked with all kinds of fresh produce and imported delicacies. We soon have a wicker basket tucked under our arms packed with goodies; dried cranberries; dolmades; a red pepper hummus; bratwurst sausages; pickled beets; packages of freshly sliced cold cuts; a bottle of red wine and manuca honey vinegar from New Zealand; a loaf of wood fired French bread and my most exciting find – Ben and Jerry’s ice cream. We have probably gotten a little carried away, but there are so many items that we haven’t seen since coming to Bali that we just can’t help myself.
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The stylish presentation and mellow surroundings make everything even more appealing. Javanese pine is used throughout, in the stairs, the shelving and the counters. There are cans stacked in pyramids, racks neatly lined with a myriad of herbs and spices, and colourful prints on the walls. The piece de resistance is the deli counter, decorated in grape vines and brimming with salamis, hams, roast beef/ a selection of gourmet cheeses/ dishes of olives, sundried tomatoes and artichoke hearts/ and homemade chocolates, including some heavenly truffles, which are one of the stores most popular items. The store and the café are family owned and operated which explains the attention to detail and the personal touch that sets them apart. We join the manager, Susan Scherer for a slice of mulberry pie and a chat at the Corner Café. The Website describes Dijon as a ‘specialty food provider’ and she explains that the idea behind Dijon was to ‘give retail customers what wholesale customers were getting, in a warm and homey atmosphere’. Of course, we can go to any number of restaurants and order a Greek salad, or a Mediterranean platter, or a burrito, but it’s never quite the same as something we would make myself and we certainly wouldn’t find the ingredients we wanted at a local supermarket. Dijon opened its doors in 1999, to a clientele that was predominantly expatriates, but Susan says that an increasing number of Indonesians are also shopping here. The delivery service has proved popular with tourists, especially those staying
in villas or apartments who don’t want to eat out for every meal. There is a good range of ready-made meals, including curries, McCain dinners and Sarah Lee desserts; as well as fresh ravioli and tortellini, and homemade pasta sauces. Dijon also offers semi catering, where by you can order items for a cheese platter or canapés, or the makings for sandwiches or a barbecue. The yacht provisioning service is quite innovative, and Susan tells us that people often stop by on their way to the airport to pick up more tasty alternatives to airline food. Many of the goods are imported from Australia and New Zealand. But Dijon also has its own label which includes locally sourced ingredients and items such as jams, chutneys and pickles that are made here in Bali, as well as flours, grains and herbs.
Many of the goods are imported from Australia and New Zealand. But Dijon also has its own label which includes locally sourced ingredients and items such as Jams, chutneys and pickles that are made here in Bali, as well as flours, grains and herbs.
There are also non- edible items on sale; locally produced soaps; gift paper and cards; the Bali Wali natural incense range (it really does burn for two hours), ‘Buggar off’ insect repellant; and colourful hand knitted scarves, made by the children of Rainbow Star, a non profit organization that operates in Puakan, Bali. Dijon acts as a drop off point for the Smile Shop, a thrift store that raises money to help Indonesian children with cranio facial disabilities. The management team likes to play an active role in the community and regularly donate raffle prizes to schools and
various charities. The book swap, is popular and usually takes place on the last Saturday of the month. There is also a free notice board for the use of customers. They are also committed to recycling and minimisng the use of plastic ─ a rare attribute in Bali. Recycled shopping bags are on sale and, as of February 2007, they introduced a small charge for plastic bags, in an effort to encourage people to use other types of bags. Some 1500 cloth bags were given away to customers when the policy was introduced. With its tantalizing selection of products, a friendly and intimate
setting and its ‘touch of home’, Dijon is much more than just a grocery store. It’s an experience.
DIJON Opening hours 9.00am – 7.00pm Daily Kuta Poleng Mall - Blok A1-A2 Jl. Setiabudhi, Kuta 80361 Bali, Indonesia Tel. (0361) 759-636, 759-638, 759-638 Fax. (0361) 759-783 E-mail dijonfs@indosat.net.id Website www.dijon-bali.com
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n entering this venerable 386-room hotel set in 36 acres of lush tropical garden you feel a deep sense of tranquility. Step into the unique high-ceilinged lobby of soaring pitched roof made of coconut beams and alang-alang (elephant grass). Balinese furniture completes the rustic and native atmosphere. In the early evenings guests are treated to the sounds of traditional Balinese gamelan music. Chef Mario has been with Bali Hyatt for the last two years managing five restaurants, banquet, bakery/pastry and butcher. He also served four years at The Hyatt Regency in Thailand, three years in Grand Hyatt Hong Kong and another three years with the Star City Casino in Sydney. Having a seasoned professional at the helm can only be beneficial for Bali Hyatt and its guests!
I make my food simple: no mix or fusion. A must is extra virgin olive oil, fresh vegetables, pasta from durum wheat semolina and pizza baked in wood-fired oven. Fresh pasta should not be swimming in sauce. Just a fresh tomato sauce and basil. I always serve food in easy-to-eat form not in fancy presentations. Food is for eating not to be looked at,” he explained with passion. “We must also know what guests want to eat in making a menu. It is not only about what a chef thinks should be served,” he added. Our orders arrived on beautiful ivory-coloured crockery especially designed by the Chef. “Because I know what is needed when serving my dishes,” he explained. The food is light and delicious with no overwhelming taste of a certain ingredient but a total blend. To close our fabulous meal we had Ricotta cake (cheese cake with lemon zest), Panna Cotta (vanilla pudding with berry sauce), and tiramisu dusted with dark cocoa powder. You must try them to really appreciate these melt-in-your-mouth desserts with the right balance of sweetness and complimenting tastes. Grazie, Maestro.
Authentic Italian Cooking by Chef Mario
Upon our arrival at the Pizza Ria located on the beach, Chef Mario suggested we try the refreshing freshly-made apple, orange, pineapple juices. For lunch he ordered a variety of dishes that were most appealing to the eyes and palate: gamberi (seafood salad of prawns and scallops with cherry tomatoes and olive oil, parma ham on sweet cantaloupe, rucola salad (bitter weed with ricotta cheese).
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“I suggest you also try our margarita pizza (tomato, mozzarella, and basil leaves) and bianca (mozzarella, fontina cheese, radicchio, black olives and parma ham),” he said. “For our main course it will be linguine (prawns, garlic, chili, olive tapenade), pesce spada (char-grilled swordfish, extra virgin olive oil, capers, almond pesto and lemon juice), polo (wood-fired roasted chicken), and cannelloni (spinach, roasted pumpkin, and ricotta cheese),” Chef Mario explained. While waiting for our food to arrive we chatted with Chef Mario on his concept of making authentic Italian food and making Pizza Ria a very popular place.
Pizza Ria Bali Hyatt
“I like to think of giving people their comfort food. Imagine arriving in Bali after hours of flying feeling jet lag and tired. Guests are not ready yet to try the local delicacies. That’s why
Jalan Danau Tamblingan Phone +62 361 28 1234 E-mail bali.resort@hyatt.com Opening Hours 11am – 11pm/Seats
FOODSTORY
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Pasta History
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hen you hear the word pasta, automatically Italian food like ravioli, spaghetti, lasagna, fettucine and much, much more come to mind. So, what is pasta and where does this international fare come from? We’ll try to be brief on this since , maybe, lots of articles have been written about this topic before. Pasta (Italian) is derived from the Latin pasta meaning dough, pastry cake or maybe from the Greek word meaning barley porridge, but is generally a term for various noodles or other types of food with the basic ingredients of dough or flour(durum or buckwheat), water, and with or without eggs. There are two basic types of pasta: dried and fresh. Pasta comes in different shapes and sizes and it is said that there are around 350 pasta shapes! The land of its origin is still debatable but still an interesting story. Some historians say that pasta originated in China and the Venetian merchant Marco Polo brought it back with him from his visits and travels to China. But it was proven untrue because Marco Polo described this noodle-like product as being starchy and made from bread-fruit. A long way from durum wheat. Then there is the belief that it was founded by the ancient Greeks and Romans when they discovered a form of flattened dough or laganon cooked in an oven. This ancient dish is believed to be made up of a layering of dough with seasonings, meat and fish. Could this be the ancestor of modern-day lasagna? Still to come on the theory of pasta is the Middle East pasta connection. Some believed pasta originated in this area as certain record in the Jerusalem Talmud written in Aramaic in the 5th century AD found people cooking this type of dough by boiling.
They named it itriyah. In Arabic this refers to dried noodles purchased from a store, not the freshly, home-made type. This type of noodle-like product was believed to have been introduced to Sicily when the Arabs invaded it in the 8th century. The dried noodle has a long shelf life which is perfect on long journeys and could be converted into a nutritious meal. Historians even have a theory into how the word macaroni came to be. The word is said to be taken from the Sicilian word maccaruni meaning that the dough is ‘made by force’ from durum wheat. Force meant the process of kneading the dough by feet which can last up to a full day. But Ferdinando II, the King of Naples, was not happy when he saw this method. He had a famous engineer improve it. It now consisted of adding boiling water to the dough and a machine did the kneading. Oh, macaroni! History aside and from where ever pasta originated it is considered to be an Italian dish and now consumed worldwide. Let us now focus on the sauce story. Long before the discovery of tomato pasta was eaten only with cheese without any kind of seasoning. Then the Spanish returned to Europe and brought back with them food discoveries from the New World including the tomato. It did not catch on immediately for the tomato to be considered as a poisonous plant back then. Then around 1839 the world of tomato and pasta would change forever when the first pasta recipe with tomato was documented. The match between pasta and tomato would take hold from that time on especially in southern Italy. The tomato sauce was made by simply boiling tomato in a pot and adding a pinch of salt with a
few basil leaves and used to season macaroni. Only in the 19th century would this sauce be applied to pizzas. It turned out that the Mediterranean climate is perfect for cultivating this old-world plant. Today pasta is everywhere and you can find dried pasta (pasta secca) and fresh (pasta fresca). The varieties depend on what your recipes calls for. Though pasta is now mass produced, those made in Italy are superior because of the stringent law applied in making dry pasta. It states that only durum wheat flour or durum wheat semolina be used while elsewhere it is made also from wheat flour. Durum wheat is specifically used so the pasta can be cooked al dente (not too soft), as preferred by Italians. Pasta shapes come in the hundreds and more not counting regional differences. The complex shapes of some pasta are designed for a purpose and not just for looking good. The shapes and texture are made to ‘grab or hold’ onto sauces. The fresh pasta variety does not have a long shelf life. So look for an expiration date when buying. It is made in a slightly different way than the dry type. Most use all-purpose flour, not durum wheat, and eggs or just water. Fresh pasta is usually served with a simple butter or creamy sauce. But then again , it is up to your personal preferences to try any pasta and sauce combinations. So, let’s put to rest the origin of pasta and just enjoy this culinary delight. Buon appétit!!
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A Sense of Tranquility
As you drive up to the grounds of the Royal Santrian, there is a sense of space. A wide expanse of space. The colour white is used extensively both in the pavement and stone walls surrounding the complex giving the effect of infinite space.
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tand a minute before heading to a unique Joglo-like lobby with floor to ceiling windows. From this vantage point one can see the infinity-pool and further beyond the waves breaking on the beach. Then make your way across a white-stone-filled walkway to the lobby. Again you catch your breath as you take in the view. Outside, find yourself facing the infinity-pool surrounded by rattan dining furniture and big, cozy lounges. An L-shape building houses three restaurants: Sushi Bar, Teppanyaki and the main dining room serving fine Italian food. This establishment has 22 villas with private pools and three lucky villas having a superb ocean-view. Well-manicured lawns, trees, and lush green plants surround the villas. The overall use of white and clean lines of the buildings gives it an air of tranquility. Pride of the Royal Santrian is its fine-dining restaurants. We are here to sample the delicacies offer by the main or Italian dining outlet. Just by looking at the menu we sense that this is going to be a true dining experience. Bagus Mustika, the general manager, greets us warmly and once seated offers us to try anything on the drink list from nonalcoholic fresh juices (Red Lines made with multiple berries)
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to those lovely vodka, gin, and martini based cocktails (Lady B, Ocean Breeze, Lychee Lemon, Cosmo Star, and Pineapple Passion). For lunch Mr Mustika has the chef prepare a stunning array of food starting with the appetizers: salmon cured (in Balinese salsa verde, Italian basil and capsicum), the legendary Thai dish of Tom Yum soup (king prawns, fresh mushroom, lemon grass, kaffir lime and coriander leaves), buffalo mozzarella (parma ham rolled with thin slices of rock melon, basil leaves with honey lemon vinaigrette), and the creamy poached butterfish with grilled zucchini, curly endive and sauce vierge. The main course of grilled wagyu tenderloin (with wild bean sprouts salad, honey and mustard emulsion), deep-fried grouper (with tamarind sauce and fresh chili), and king prawns with butter sauce were not to be outdone by the appetizers. The food are beautifully presented on white crockery that accentuates each colorful dish to prepare diners for the excellent taste to come. Just heaven!To close a delightful meal we have caramalised apple and ice cream. Welcome to the Royal Santrian.
The Royal Santrian QQQ Jalan Pratama, Tanjung Benoa, Bali theroyal@santrian.com Opening Hours 10.00am – 10.00pm /Seats 66
SPOTLIGHT
Massimo A Slice of Italy
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t is quite common for chefs to name restaurants after themselves, but there is nothing at all common about Massimo IL Ristorante. Its creator, Massimo Sacco is Italian to the core and has created a little slice of Italy right in the heart of Sanur. A leafy courtyard filled with potted palms and frangipani trees, leads into a spacious and breezy open air dining area with rattan furnishings and pale mustard walls covered in memorabilia. The maestro himself is on hand to meet us and proves to be an entertaining and gregarious host. Massimo was born in the Baroque city of Lecce, on Italy’s Adriatic Southern coast. He trained in Italy and went on to work in various restaurants in England, Germany and international cruise liners, before settling in Bali eleven years ago. He tells me that he chose to open his own restaurant here because he loves working with the Balinese people. The restaurant takes much more than just his name, he explains that his vision was to express himself and to create a space that felt like home. He has achieved both his objectives admirably; it is so comfortable and relaxed that we feel like we are in his living room. And, as we take in the surroundings we learn a lot about Massimo. Photo stills from black and white films show his love of old Italian movies; Pictures of him with various dignitaries, actors and ambassadors show that he is a charming host; That he is passionate about his home town of Lecce is evident in the sketches and prints that adorn the walls, and in the building itself, which he describes as traditional Lecce style; And when we flip through the menu, and later sample the cuisine - it is obvious that he is a culinary genius. The menu is extensive offering soups, appetizers, salads, seafood, meats, vegetarian options, a huge pizza menu and a good selection of desserts. There are traditional Italian favorites, as well as a number of specialty dishes from the Lecce region. Massimo describes Southern Italian food as lighter and cooked
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more quickly than its northern counterpart. He adds that typical dishes from Lecce use a lot of tomatoes and also a touch of chili – which makes them popular with Indonesian diners! There are some unique items on the menu that I have never seen before, even in my travels to the south of Italy; the Recchitelle a la Massimo features ricotta, olives, chili and mint; the Sagne Cannulate Ricotta Scante is made with a style of fettuccine found only in Lecce. And then there is the longest word we have ever seen on a menu, the mbrigghiatieddhi de Carne e Prummitoria a rolled beef fillet filled with ham, pecorino and parmesan. We find at least twenty dishes that we would like to try, so it looks like we might have to become a regular! For today, we start with the Italian Antipasto platter. It looks superb, a bed of colourful lettuce leaves topped with a selection of cold cuts; bocconcini; slices of pecorino; a tomato salad tossed in fresh basil and a tasty bruschetta made with marinated vegetables and capers. The olives are sensational and the slightly caramelized char-grilled peppers are the best we have ever tasted. Next, there is the Linguine cu lli Caurri – linguine with fresh crab, which Massimo describes as his favorite dish. After one mouthful, it has become my favorite too – I have never been a fan of crab but this is truly superb, it’s so light and delicate and goes perfectly with the cherry tomatoes and just a hint of chili. We follow this with the Pesce Persico alla Pescatora, a fresh water perch fillet smothered in a tangy and very tasty tomato sauce, flavored with capers, garlic, oregano and just enough chili to give it a slight kick, it’s accompanied by ribbons of carrots and zucchini and crunchy potato croquets. The pizza topped with artichokes is a perfect rendition of Southern Italian pizza, with a slightly chewy base and just the right amount of
topping. Finally there is the gelato, served up from the gelateria that fronts the restaurant. We choose the Copa Amarena and it is served with a generous portion of fresh cream and a smattering of cherries and tastes even better than it looks. The wine list has a decent selection from Italy, Chile, France, and Australia. Cocktails include Daiquiris, and the ‘Jessica’ and the ‘Jasmine’ named for Massimo’s daughters. There is also Campari, Grappa and Limoncello and of course, Pellegrino. The restaurant has become enormously popular since opening its doors five years ago and reservations are recommended. Much of its success can be attributed to Massimo’s dedication and hands on approach, whether it’s preparing ingredients, making the pasta, personally training new chefs, or circulating to meet the guests in the evenings. Feeling lazy after our huge lunch we move into the garden for a pick me up coffee. Dappled sunlight filters through the foliage which rustles gently with the breeze. The air is fragrant with frangipani, and dragon flies flit around the pot plants. It’s a peaceful and rustic setting with wooden tables, a small fountain and huge clay urns. Stairs lead up to a lone table inside a beruga, perfect for a romantic dinner. As we sip a perfect cappuccino, we are imbued with that sense of utter contentment that follows a fine meal. It has been a delightful afternoon, authentic home-style Italian cooking that has transported us back to the south of Italy, in a relaxed and pretension free setting. That Massimo’s is an iconic landmark on the Sanur dining scene comes as no surprise at all.
Massimo Il Ristorante QQ Jl. Danau Tamblingan 228 Sanur, Bali Phone + 62 361 288.942 Opening Hours 11am – 11pm daily/ Seats 150 Sanur Map B - 4
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NOVELTYFOOD
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he prancing horse. Looks or sounds familiar? We’re not in Italy or in a Formula 1 circuit. We are on a busy street in Denpasar. In front of us is a ‘gerobak kaki lima”or a five-wheel food cart. It is being made ready to become an eating place selling “sate jaran’ or horse meat satay. Tables and stools are set up under plastic cover and a two-by-three meter cloth with the ‘sate jaran’ sign shelter the customers from the street. Beside satay there is ‘rawon jaran’ a traditional East Javanese soup made with the fruit of the keluwak tree. At first it is a little difficult to find this local delicacy cart. But we prevail and soon come upon Sate Kuda Mas Yudi. A little bit about the owner Mas Yudi. He was formerly employed at the Kontiki Hotel in Legian. After the devastating Bali Bombing of 2002 in which there were mass lay-offs of hotel employees, he decided to strike out on his own. In 2004 he opened this ‘sate jaran’ food cart. “What is the idea behind starting a horse meat sate?” we ask him.
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“Well, nobody was selling it back then. And I know that horse meat is good for your health. Natural medication and stamina source,” Mas Yudi starts to explain. “Also I have relatives in Malang, East Java who have the means of supplying and delivering the meat. After thinking the whole idea through I decide to plunge ahead with the venture. Nowadays I have my meat delivered from Banyuwangi.” As Mas Yudi is telling us his story we watch the process of marinating the chunks of meat in a mixture of margarine, palm oil and soya sauce. Then the meat is skewered and put atop coal-fired barbeque pits. “The meat must be dipped into the mixture because horse meat does not have a ‘meaty’ taste,” informs Mas Yudi. “What kind of sauce do you serve it with?” we inquire. “The usual spicy peanut sauce,” he answers. “People now eat ‘sate jaran’ for the medicinal value, too. It’s low in cholesterol that’s why the meat has a rather bland taste. Horse meat is believed to be a cure for rheumatics, asthma and gouts. The meat has more fibre than beef and is an antiseptic. Maybe because of the grass the horses eat. Oh, and you must also try our rawon,” Mas Yudi offers. The sate and steaming rawon are brought out with three plates of rice. On the simple wooden table is a plastic bowl filled with ‘sambal’ (chili), salt shaker, a dish of sliced shallots and a bottle of soya sauce. As we eat more customers are arriving to have a meal of ‘sate or rawon jaran’. There is a policeman, taxi driver and, from the look of his clothes, a very tired salesman. People start to arrive and buy for waiting families back home. “Because this is the month of Ramadhan, it’s a little quieter. Usually people queue up before opening time. The price is very affordable and they are getting medicine while they eat,” Mas Yudi says proudly. Good luck and may Sate Kuda Mas Yudi be around for a long time. Where can you find Mas Yudi and his sate jaran ?
SATE KUDA MAS YUDI Jalan Buluh Indah (opposite Clandys Grosir) Opening Hours 6pm – 9pm /Seats 12
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f your passing through Jalan Danau Tamblingan at lunchtime and looking for a place to eat, do check this one out. The Village serves great, authentic Italian food. We say lunchtime because a reservation is needed when dinner comes around. That’s how popular this restaurant is. But if you are the type of person who wants to just drop by and try your luck, The Village has a lovely air-conditioned lounge facing the busy street to make table- waiting more enjoyable. Plunk yourself down on its deep-seated, slate-gray and burgundy coloured sofas. Order your drinks from the bar and just enjoy people watching. The Village is part of the Santrian Group of hotels and has been around for five years. There are two dining areas: on the terrace and in the interior.
and we had pizza margherita (tomato, mozzarella and olive oil). Simple but habit forming. Then we progress to the ever popular meal of ossobuco con piselli (braised veal shank in tomato sauce served with angel-hair pasta and green peas). “I will have the chef prepare our most ordered ciocolato affogato (chocolate mousse topped with whipped cream) for dessert,” Mr Dewa said. It is a superb way to close the meal. The mousse is light, delicate and covered in rich, dark chocolate with just the right sweetness to it.
Cucina Italiana Restaurant and Lounge
Mr Dewa Suamba, operation manager, explains the concept behind The Village Restaurant and Lounge as wanting to provide traditional Italian food. Their pizzas and lasagnas are cooked in wood-fired oven. While chatting we are refreshed by having a Jingle Coffee (a cool coffee drink with jelly), strawberry lassie (a blend of yoghurt and strawberries) and the freshest grapefruit juice ever. He soon suggests that we order lunch and recommends for starter the insalata caprese (fresh mozzarella served with tomato, basil leaves in olive oil dressing). Perfect for a rather hot day. Our main course consist of their all-time favourites of lasagna al forno , spaghetti alla vongole (with clams, parsley, garlic in white wine and olive oil), and spaghetti al cartoccio (green peas, mushroom, red and yellow peppers and tomato sauce baked in foil). A very rich taste, indeed. No Italian meal would be complete without pizza
There was just one more question on our mind we had to ask. “Pak Dewa, what are the most ordered items on the menu beside the ossobucco con piselli?’ “Well, let’s start with the antipasti. Guests really like the pettini alla veneziana (grilled scallops in creamy wine sauce). For soup our best-selling is zuppa di pesce (soup of mussels, prawns, butterfish, squid, baby octopus, tomato, herbs and white wine). This dish is usually for two persons. Ossobocco, angello alla paesana (pan fried lamb chops with sautéed mushrooms, tomato sauce served with cauliflower) are favourites for the main course. Then there is the capelli d’angelo all’aragosta or half a bay lobster served with angel-hair pasta, tomato and aragosta sauce,” he answers. Wish we had that one, Mr Dewa. So, the next time you’re in Sanur drop by for lunch but be sure to reserve for dinner at The Village.
The Village
Jalan Danau Tamblingan 47 +62 361 285025 e-mail the village@santrian.com Opening Hours 11am – 11pm /Seats 180
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SIDEWALK
‘
Y
ou don’t have to go all the way to Malaysia to enjoy this Indian drink of Teh Tarik and Roti Canai. On busy Jalan Raya Kerobokan is a non-descript warung serving the best Teh Tarik in town. Look for the sign Warung Bunana which has been in existence since 2004 and enjoy something different. Warung Bunana opens in the morning until late at night. Try it and decide for yourself. We arrive at Warung Bunana around 2pm and find some Japanese guests enjoying their Teh Tarik . Knowing that our mission is to have a long interview with Mr Jhony we head straight to a long wooden table at the back of the restaurant. Finally he arrives and the interview got under way. “Sir, why did you open this Teh Tarik and Roti Canai warung?” we ask. “I enjoy Roti Canai and Teh Tarik on my visits to Singapore or Malaysia and decided to open my own warung specialising on Roti Canai and Teh Tarik. It took awhile for the people to come and try it out. But now I have my own faithful clients. Though my place is never over flowingly full, guests drop in for a bite throughout the day.” “So, what is Roti Canai?” “It’s a mixture of flour, water, salt, sugar and eggs finely kneaded until it forms a perfect dough. Let stand for around three minutes until dough rises. Slightly pound until thin and smear with margarine. Roll it up and let stand again for another three minutes. Then straight to the frying pan with as little oil as possible. You can flatten the dough on the pan if the customers wish to have crispier Roti Canai. This is a typical Indian bread dipped in curry sauce. Side dishes include Kare Ayam (chicken curry), Kare Kambing (goat curry) and vegetables curry. Die-hard loyalists keep coming back for more,” he says with just a tinge of pride in his voice.
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We are treated to this Indian dish and another house specialty of Martabak India. Quite different from the Indonesian-style martabak it is filled with spring onions, diced potatoes and a thin layer of Roti Canai . How do you make that? “Quite simple, really. Place a thin layer of dough on the frying pan, top with spring onions and dice potato. Smear with lightly beaten eggs. Fry for a little while before turning over then smear the other side with the egg mixture,” he explains while we chat. We try dipping the martabak in the curry and it tastes just fantastic. “I am happy to say that all our spices are imported from Malaysia to retain the authentic flavor. Maybe that is the reason people keep coming back here. Our Roti Canai comes in 18 different flavors but the most ordered is the plain one because it tastes better when dipped into the curry. I will show you how to make frothy Teh Tarik,” he offers standing up and going to the cooking counter. We watch as he demonstrates making this drink. You have to actually see him making it. It’s entertaining and the final result
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is a very good mug of tea. Fill one mug with tea and milk, mix well, and hold it in your right hand. Pour it into another mug in your left hand. Pull the right-hand mug as high up as you can. The higher and further apart the two mugs the more spectacular the show. This tugging action will fine blend the tea and milk because it comes into contact with oxygen. So instructs Mr Jhony. For fruit juice lovers ask for their novelty drink of Sumatran Juice, made from ‘Terong Belanda’. A rare fruit found only in certain parts of Indonesia. It’s a cross between marquisa and tomato or marquisa and plum or…? Anyway, it has a sweet and tangy taste. Absolutely delicious! So, make this Warung Bunana your next culinary adventure.
WARUNG BUNANA QQ Jalan Raya Kerobokan, Br. Taman 55, Kerobokan Phone +62 361 2726383 Opening Hours 10am – 10pm/Seats 30
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GREATDEAL
O
n Jalan Kunti in Seminyak, tucked between restaurants and shops is a unique eating place that goes by the name of Warung Italia. At first it will strike the visitor strange to find the word ‘warung’ attached to Italia. It’s more likely to be Warung Made or Warung Bu Emi. And Restorante or Tratorria for anything ‘Italia’. We decide to check it out. On first entering Warung Italia, you find that the restaurant does not have air-conditions. Just a few fans here and there. The next thing that strikes you is of the visitors queuing up at the food counter.Look inside the glass counter and you find the third surprise. Placed inside the counter is an array of bite-size Italian food: lasagna, melanzana parmagiana, cannelloni, pollo Milanese, panzarotti, focacica spinach, frittata and many, many more Italian favourites! And yes, the prices are affordable for a
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hungry person. It will not deplete your wallet to have a hearty Italian meal here at Warung Italia. It is a surprise and delight for us to find a combination of Italian dishes at reasonable prices and decide to find the reason for this invention. Alberto Castellani, the manager, greets us warmly when we arrive.Our first query to him is the concept behind Warung Italia. “Well, it’s really very simple. The owners decided to target the Indonesian people with affordable Italian food while still retaining good quality. They also wanted to present the visitors with a quick and efficient way to choose food. You can pick out what you want, pay and then have a good meal. That’s why this selfservice style was implemented. The whole idea soon caught on with the expat business circle. They need to eat lunch without
any hassle and be out of the resto in less than no time. Soon not only working expats but tourists started to fill Warung Italia. But the warung has an á la carte menu as well. All our pastas are homemade. We have gnocchi, ravioli, fettucine and various kind of sauces for our spaghetti including mushroom and cream sauce, Bolognese (meat), and seafood sauce”, he explains. He said that not all visitors opted for the buffet-style dining. A restaurant is likely to be well-known because of its special dishes so we ask Alberto the most ordered items on the á la carte menu. “Let me start by telling you that we have 41 traditional Italian pizzas here. And they come in two sizes: personal and family size with a circumference of at least 45cm. It’s triple the size of a personal pan pizza but only double in price,” he says with pride. That’s a real big pizza, Alberto! As to our query of most ordered items they are the Mediterranea (tomato, mozzarella, artichoke, rucola, and grana) and Saziosa (tomato, mozzarella, gorgonzota, and Parma ham) pizzas. We have the former and the taste is pleasantly “rich” and absolutely delish. Alberto also suggests the Ravioli Pesto (spinach and cheese) with olive oil. We were not disappointed with this choice, either.
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The spinach and cheese compliment each other to make a smooth and, again, richly creamy taste. Divine! For drinks Warung Italia offers soft drinks, beer, and freshly made fruits juices. Nothing out of a can here. Warung Italia starts each busy day at 9am for coffee and cappuccino only. Why not have your favourite cup and just watch the street and shops come alive. It picks up speed and the warung fills up by around 12pm with hungry tourists out for a leisurely lunch and business people for a quick bite to eat. The interior is decorated to give a warung-like feel with bamboo beams, thatch ceiling, and wooden furniture. Colourful paper lamps add a nice oriental touch. Fans cool the dining area set in a veranda-like area. Next time you’re in the area why not drop by for a very tasty Italian meal at an Indonesian ‘warung’!
WARUNG ITALIA QQ Jalan Kunti 2 Seminyak, Kuta Phone +62 361 737437 Opening hours 9.30 – 12pm/ Seats 150 Food 4/Service 4/Ambience 4/Facilities 3
VEGETARIAN Raw Soup (Borsch)
Z
ula, an oasis for vegetarians, is located in the busy restaurants and shops filled street in Seminyak.. The restaurant is just 200 metres from the main Legian-Seminyak road. A fifteen to twenty minute ride from Kuta will get you to Zula. Inside is a small but comfortable dining and store area. Taken from the Bedouin word that means ‘hospitable home’, Zula welcomes conscientious travelers with the best vegan food, natural health products, books, and magazines. Organic products are artistically displayed on wooden shelves. Ethnic spiritual music softly play as you browse through the store or have your meal there. It is ‘home-away-from-home’. Zula resto opens its doors from breakfast until late at night. It is unfortunate that parking space is very limited. So, do come by taxi for those not staying at hotels around this area. When our team arrive at Zula Mr Ketut Susila, restaurant manager, who has been working since the inception of Zula greets us. The interior is done mostly in wood, and decorations being the shelves that display organic produce, essential oils, chocolate, noodles, medicines and more. The restaurant staffs are very friendly and help us decide on what to have. Fresh, cool
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lemon ice tea are served. It is refreshing as we had just gotten out of the scorching heat even though it was only a little after 10am. Our first foray into this healthy eating life-style is in the form of best selling Mediterranean Platter. A Middle Eastern delight with Falafel balls, pickled cabbage, Arabic salad, and marinated eggplant. Wipe your hummus, Tahina, Babbaganush, Tabula and Matbucha with the pita bread. It is unexpectedly delicious for one who has never tried vegan food before. You can choose from three platter sizes: small, medium and large for four people. Also a favourite and came highly recommended is the Wee Dragon Bowl. Grated organic carrot, red lettuce, sliced avocados, pommelo, alfalfa sprouts, thinly sliced tempe and cold buckwheat (soba noodles) is served with toasted sesame dressing! To compliment that healthy meal, you can order cool lemon aloe-vera juice, ginger float, organic red Chilean wine by the glass or bottle- or even a cold glass of Bintang Beer. Health juices most often ordered at Zula are the Immune Booster, Liver Cleanser (carrot, apple, ginger), Pure Orange (cleansing/antioxidant) and Bali Boost Shake (blend of nutrients, vitamins, mood elevator and brain stimulators) Food served in Zula use only organic produce and are MSG-free. All the vegetables for the restaurant are ordered from Ms.Kartini from the Bali Organic Association in Jatiluwih. You are guaranteed to get a healthy meal because all food in Zula are based on macrobiotic understanding that food have to contain nutrients, vitamins, minerals, fibres, and micro nutrients. Zula was established in 2003 by Liat Solomon who started eating healthy food at a young age and has never looked back on her decision. She apprenticed with the master of macrobiotics, Michio Kushi, in New York. Her love for Bali began in 1991 and by 1996 has started the ‘conscientious eating’ life-style. She believes in having integrity in business dealings and finds it important for her employees to be happy and ‘being involved’ in their work. It is no wonder that the original staffs are still with her up till now. She hopes to open a central kitchen in Jakarta soon.
ZULA Jl. Dhyana Pura (Abimanyu) No. 5 Seminyak, Kuta, Bali Phone. +62 361 736645
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THESPECIALIST
Chef Anugerah I Simply Want to Please My Guests
H
ave you ever been to the Santa Fe Bar & Grill located on the busy Jalan Abimanyu (previously Jalan Dyanapura that has been serving its customers since 1993? Its Wild West atmosphere belies the fact that the best Italian pizza can be found here. You can also choose from Mexican, Italian, European, Indonesian and Japanese food for lunch and dinner. And the man behind the apron is none other than Chef Anugerah Taruna, a Maduranese. Chef Anugerah started his sojourn into cooking when he first applied at the BPLP (vocational school) in Nusa Dua in 1983. His first employment was junior chef was at Bali Rani Hotel. Other posts were to follow including chef de partie at Ramada Bintang Bali, Warisan Resto, Cafe Batujimbar, Shangrilla Maldives and finally at Santa Fe Bar & Grill.What is his concept when preparing food for his guests? “My concept is simple, really. I would like to do the best for my guests. And I am satisfied when they are happy and leave smiling with nothing left on their plates,” he says earnestly. The Chef recommends starting our meal with an appetizer of the fresh Greek Salad with lots of greens, onion, olives, sliver of beet and feta cheese in a tangy lemon dressing or the popular Thai Seafood Salad with fish, calamari, shrimp, green pepper, onion, sesame and lemon oil. For the main entrée he selects from the menu list of the Santa Fe Burger, Sirloin steak, exotic mixed grilled seafood and more, the delectable Chicken Steak á la Santa Fe - chicken breast filet lightly fried and seasoned with pesto served with potato wedges, spinach and mushrooms with cream topping, shredded carrot and cabbage and watercress for freshness. Do you prefer something lighter for your meal? High on the list is the famous Pizza á la Santa Fe consisting of chicken, salami, smoked marlin, mozzarella cheese and tomato sauce baked in wood-fired oven No meal is complete without the dessert. Top on Chef Anugerah’s list is the oh-so-moist Mango Pie served with ice cream or the yummy Banana Pancake - sliced banana sautéed and wrapped in thin pancakes plus ice cream. On the second floor, still unfortunately under renovation, is the Wine Lounge. It’s a place to relax with your favourite drink in hand and observe the passersby below. As the evening progresses live music will accompany diners till the wee hours of the morning. When you are happy, Chef Anugerah is happy. Enjoy this night out.
Santa Fe Bar & Grill Jalan Abimanyu 11A, Seminyak, Kuta Phone +62 361 731 147 Opening Hours 8.00am – 3am / Seats 100 Seminyak Map B - 2
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ALCOGIG
The Best Lychee
Martini in Town
N
eed to get away from the madding crowd and enjoy a splendid drink? Look no further than the Hu’u Bar located on Jalan. Oberoi, Petitenget Kerobokan. Turn left at the traffic light of Batubelig-Jalan Raya Kerobokan. Then another left and follow the winding road until you come upon the Hu’u establishment to your right. Traffic aside the ride is only fifteen to twenty minutes from Kuta . There is ample parking space at the rear of the building. Architecture is minimalist with an ethnic touch surrounded by a lush garden setting. Find yourself at the Hu’u Bar & Lounge with its spacious seating area overlooking the fourteen meter lap pool and dining area deck. Once seated you will probably find it hard to choose from its vast drink list. Don’t worry just ask the bartender what the drink specialty is and he’ll always answer: Our Lychee Martini. Really ? What makes it special and different from other Lychee Martinis? Our Team have the pleasure to talk with Bartender Mark Wee on this issue. Before studying in-depth about this signature drink, our Team decide to know more about Mark.
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Mark hails from Singapore, born and raised there but studied in Australia for a while. His father is a chef and Mom is F&B purchasing manager. He has been working in bars for a good seven years both in Australia and Singapore and also spent two years in the tourism industry. Before being a bartender Mark worked in the kitchen. On one occasion he was placed on the floor to help out and found out that his passion was in making drinks and not cooking. He likes making people happy after a hard day’s work with his special mixes. Mark believes to do a job well one has to do it with love and compassion. In concocting new drinks Mark tries it himself then have some friends to sample it. Ten months ago he decided to work in Bali and is permanently based here. He finds Bali the Hawaii of Asia and thinks the whole sun, sand and sea package awesome! Bali also gives room to grow experience wise, knowledge wise and lots of opportunities abound. So why not live in Bali? Mark loves the place and its culture The Team then ask Mark what makes the Lychee Martini at Hu’u Bar special and different from other lychee martinis. Lychee Martini, signature drink at Hu’u Bar, is the original lychee martini created eight years ago at the Hu’u Bar in Singapore before making its way to Bali. Their specialty lies in using a different alcohol base. Instead of vodka, the usual alcohol base, Hu’u uses gin which is spicy and has lots of aroma and Martini Bianco to bring forth the real taste of lychee. Other lychee martinis uses Lychee Liqueur giving a sweet taste, but by omitting this ingredient Hu’u Bar created a more rustic taste, more actual taste of a lychee. Another drink that Mark suggested is the Mint Kiss: a blend of vodka, tequila, mint liqueur, lychees, mint leaves. A very refreshing drink to have down by the pool! The classic Cosmopolitan is high on his list as is the Singapore Sling. By coincidence, his father was working as a chef at The Raffles in Singapore in the 1970s – 1980s when the drink was invented by a Chinese bartender at the bar. Mark loves to doctor a drink to make it a little different from the rest. But he doesn’t dare mess around with the original Lychee Martini that is synonymous with Hu’u Bar. He went on to make the original Lychee Martini of Hu’u Bar and another common lychee martini using vodka so the Team could compare the taste. Uhmm…tastes like no other. Thanks, Mark. Enjoy your work at Hu;u so people can enjoy your Lychee Martinis.
Hu’u Bar Bar Club Lounge Jalan Oberoi, Petitenget Phone: +62 361 736576 www.huubali.com Seminyak Map A - 1
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Bartender Mark Wee
THIRSTQUENCHERS
Moena Fresh started as a distributor and supplier of fresh fruits for hotels, restaurants and supermarkets back in 1980 in Jakarta. Mr Donny Moena, the owner, opened the first Moena Fresh fruit store on Jalan Diponegoro to the Balinese public in 1992. It wasn’t until the year 2000 that a second store was opened. The people took readily to their hearts the Moena Fresh store. At present there are fourteen stores around Bali and a new Moena Fresh will open at Canggu in October. We arrive at Moena Fresh in Toh Pati and Ms Puspasari greets us with two cool strawberry drinks. They have none of the watery taste one finds often in fruit juices. “We never add water to our fruit juices,” Ms Puspasari explains. “Only when making the avocado juice do we add just a splash of bottled-Aqua. That’s why you can see at our juice stands there is always a gallon of Aqua handy.” As we chat the smell of durian wafted in the wind. “Wow… durian. That smells nice,” we comment. “Moena Fresh does not only sell fruit juices but also a variety of other drinks. Like our Es Teler Moena Special, a best-selling drink, with diced avocado, jackfruit, coconut slivers, and durian topped with condensed milk and crushed ice. I’ll be glad to show more Moena favourites,” Ms Puspa offered. And show us she did. “This is our Es Moena made with cincao (jelly weed), coconut slivers and coarsely grated melon topped with syrup and crushed ice. And very well-liked by the ladies on hot days is our Fruit Salad. A mix of watermelon, melon, papaya, apple and pear chunks with mayonnaise and grated cheese. Customers love to take it home with them,” Ms Puspa enthuses.
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Between trying out these delicious drinks we hear stories of Moena’s concept in staff management. Ms Puspa explains “Staff here are considered to be part of a big Moena family. Our tag line is: Moena Fresh Toko Buah Keluarga (Moena Fresh Family Fruit Store). Management see them not only as moneygenerators but also take care of their health, housing and every aspects necessary in keeping our staff happy. We have an employee that has been with us for almost fifteen years.” An employee brings out the strawberry and avocado juices in tall, ice-frosted glasses as the story comes to a close. After a most entertaining day we say goodbye to Ms Puspa. Don’t forget to look for the Moena Fresh sign the next time you want a cool, undiluted fruit juice drink.
MOENA FRESH Jalan WR Supratman 132, Toh Pati, Denpasar Phone +62 361 464022 www.moenafreshbali.com
LET’SCOOK
Recipe 1: Something Simple Cook dry or fresh pasta until al dente in a big pot of boiling water adding salt and or olive oil. Fresh pasta cooks in 3 – 5 minutes. Drain well but do not run water through it for you will lose the taste. A simple sauce of good extra-virgin olive oil, sautéed garlic, and basil leaves is perfect. Add a sprinkle of grated parmesan cheese if you like.
Recipe 2: Cherry Tomato Sauce Cook the pasta as before. Drain well and reserve some cooking water from the pasta. Sauté cherry tomato with olive oil and garlic adding just a touch of the cooking water. Serve with basil leaves.
Recipe 3: Creamy Bacon Sauce You will need 500 gr pasta, 6 bacon rashers, 200 gr button mushrooms, 600 ml cream, 2 chopped spring onions, and 1 tablespoon (tbsp) chopped parsley. Cook the pasta as before. Trim and chop bacon rashers, slice button mushrooms. Heat 1 tablespoon of olive oil in a large frying pan and put in the bacon and mushroom and fry until golden brown. Add half of the cream and stir to keep from sticking to the pan. Add the remaining cream and bring to the boil until sauce is thick and lastly put in the chopped spring onions. Pour over pasta and topped with chopped parsley. Pasta sauce is all about taste. You can make it as simple as possible, rich and creamy, or a heavy meat sauce. Just remember to use the best quality pasta you can get. This is the golden rule.
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Cekik
Gilimanuk
Pulaki
Perancak
Budeng Pengambengan
negara
Candi Kesuma
Medewi
Seririt
Balian Pekutatan
Asahduren
Mount Patas
Banjarasem
Celukanbawang Mount Musi
Mount Mesehe
Mount Merbuk
Mendaya
Mount Sangiang
Mount Kelatakan
Banyuwedang
Pemuteran
Menjangan Island
Melaya
BALI
Antosari
Blimbing
Gitgit
Kerobokan
Pecatu
Ungasan
Jimbaran
Lebih
GIANYAR
Nusa dua
Cruises to Nusa Lembongan
P
Batu Jimbar
Sindhu
Benoa Harbour
Renon
sanur
Ketewel
Keramas
Mumbul Tanjung Benoa
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KUTA
Seminyak Legian Ngurah Rai International Airport
Batubulan
DENPASAR
Badung
Batubelig
Canggu
Tanah Lot
Kediri
Lupak
Lake Batur
Ceningan Island
Lembongan Island
Kusamba
Kubu
Selat
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Mount Mundi
Cruises to Lombok
Amed
Tulamben
Culik
Candi Dasa
Penida Island
Padang Bai
Duda
Mount Agung
Iseh Sidemen
klungkung
Rendang
Besakih
Tianyar
Menanga
Pengotan
Penelokan
BANGLI
Seribatu
Peliatan
UBUD
Tegalsuci
Sangeh
Baturiti
Bedugul
Tabanan Mengwi
Mount Batukaru
Mount Pohon
Tamblingan
Geretek
Mount Batur Trunyan
Penyebah
Sekaan
Batur
Kintamani
Bantang
Tejakula
Bayunggede
Air Sanih
Lake Bratan
Lake Buyan
Asahpanji
Nangka
Sawan
Jagaraja
Sangsit
Yehketipat
Lake Tamblingan Pupuan
Soka
Mayong
Wanupanggang
Kalibubuk
singaraja
Kubutambahan
Ujung
Tanah Barak
Bunutan
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Uluw atu Jalan
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to Uluwatu
to Airport Kuta to Sanur
a Jal
tan ela
eng
iM
Ulam
Pan ta
f
iat
gSogo
f Bumbu Bali
f Tao
Jalan Wiray uda
Ary’s Warungf
KFCf
Pantai Peming e
aS u aD us nN
a3 etr us
i
Ra
McDonalds f
ra h
gu
sN
as
Kecak Bali f Pasar Malam f
Casa Luna f
Casablanca f
tanjung benoa
yp
nB
Jal a
r Ku lan Ja
Nusa Dua
tama
Jimbaran
Jalan Bypass Ngurah Rai Uluw atu 2
Jalan
i Pra Panta
64 Dept. Store Supermarket
Venue/Club/ Lounge/Bar
gRetail/
=
Café
f Restaurant/
Venue/Club/ Lounge/Bar
Café
to Kuta
fHouse
Jalan
Kopi Bali
Kokif g
Bali Wine Shop
Dept. Store Supermarket
gRetail/
=
f Restaurant/
Blue Eyes
=
Jalan Danau Beratan
Jalan Tegeh Agung
Dana
Splash f
pe u Tem
Jalan Danau Buyan
Jalan Bypass Ngurah Rai
Jalan Hang Tuah
f f
f
f Batu Jimbar f Palay f Maya
Stiff Chilli
La Barraca
Penjor f
Hardy’s g
Tamu f Kami
Lotus Pond
Hai f BaliRandy’s f fJanger f
Massimo
Jalan Sindu
fIstana Garden
Jalan Segara Ayu
Lokaf
fMcDonalds fArena
fSavitri
Jalan Hang Tuah
blingan
f
Terazof
f f f Ary’s Casta
Bumbu Bali
f
f Lamak
Café
wi Sf ita
f Restaurant/
= Sai Sai Bar
Jalan De
f
man
Barandi f
Jazz Café
f
f
Cascades f
to Kintamani
f Bebek Bengil/ Dirty Duck
Tepi Sawah f
PELIATAN
Bali Budha
Jalan Cok Put ra S.
KUTUH
PADANGTEGAL
Batan Waru Bunute f
TAMAN
Tutmak
Jalan Ra ya Ubud
ta
Ryoshi Warung Pasta
Putra Bar =
Murni’s Warung
Green Housef
f
Jalan Campuhan
Bodag Maliah
Nuri’s f Ozigo Bar = Mozaic f
CAMPUHAN Suwe
Jalan
Jazz Bar & Grill f Wayang f KFC f
Jalan Danau Tam
rtha Ta Jalan Ti
to Payangan
Wan
d
dong
to Ubud
Jalan Cok Gde Rai
Roa rest y Fo onke
Jalan Raya An
Ubud
to Pajang
Sanur
kan
ara W ana/ M Jalan
an Hanom Jalan gose Raya Pen
Dept. Store Supermarket
Jalan
= Venue/Club/ Lounge/Bar
gRetail/
PENGOSEKAN
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DIRECTORY RESTAURANTS KUTA Batan Waru Discovery Mall Phone +62 361 766 303 BUGILS Jalan Dewi Sartika 1 BB, Tuban Phone +62 361 758 322 CHINOISERIE Jalan Sunset Road 7 Phone +62 361 808 8777 ENVY Jalan Wana Segara 33, Tuban Phone +62 361 752 527 ESC Jalan Legian Phone +62 361 756 362 Golden Lotus @ Bali Dynasty Resort Jalan Dewi Sartika, Tuban Phone +62 361 752 403 Hard Rock Café Jalan Pantai Phone +62 361 755 661 Kori Poppies Lane 1 Phone +62 361 758 605 Kopi Pot Jalan Legian Phone +62 361 752 614 Kunyit bali Jalan Kartika Plaza, Tuban Phone +62 361 759 991 Maccaroni Jalan Legian 52 Phone +62 361 754 662 MA JOLY Jalan Wana Segara, Tuban Phone +62 753 780 Made’s Warung Banjar Pande Mas Jalan Pantai Phone +62 361 751 923 Nero Bali Jalan Legian Phone +62 361 750 765 Pantarei Jalan Raya Seminyak Phone +62 361 732 567 Papa’s Café Jalan Pantai Phone +62 361 755 055 Poppies Restaurant Poppies Lane 1 Phone +62 361 751 059 Ryoshi Jalan Kartika Plaza Next to Discovery Mall Phone +62 361 766 302 Sailfin Jalan Pantai Kuta Phone +62 361 760 068
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Tanaya’s Café Jalan Legian Kuta 1221 Phone +62 361 756 276 Teras Jalan Raya Legian Phone +62 361 730 492 The Balcony Jalan Benasari Phone +62 361 750 655 TJ’s Poppies Lane 1 Phone +62 361 751 093
SEMINYAK Bali Deli Le Spot Jalan Kunti 117X Phone +62 361 738 686 BLACK CANYON COFFEE Seminyak Square Jalan Laksmana Phone +62 361 738 029 Blossom Jalan Raya Seminyak Phone +62 361 730 333 BreEze The Samaya Phone +62 361 731 148 DELICIOUS ONION Jalan Drupadi Phone +62 813 3789 4243 Gado gado Jalan Dhyana Pura Phone +62 361 736 966 Khaima Jalan Laksamana Phone +62 361 742 3925 Kembang Goela Bali Jalan Petitenget 27C Kerobokan Phone +62 361 847 5461 Ku De Ta Jalan Laksmana Phone +62 361 736 969 La Lucciola Jalan Kayu Ayu, Petitenget Phone +62 361 730 838 Lasal Jalan Drupadi 100 Phone +62 361 738 321 Made’s Warung Jalan Raya Seminyak Phone +62 361 732 130 Mannekepis Jalan Raya Seminyak Phone +62 361 847 5784 Mykonos Jalan Laksmana Phone +62 361 733 253 NutMegs Jalan Petitenget Phone +62 361 736 443
Paul’s Place Jalan Laksmana 4A Phone +62 361 736 910 Rumours Jalan Laksamana Phone +62 361 738 720 SARONG Jalan Petitenget 19X Phone +62 361 737 809 The Living Room Jalan Petitenget Kerobokan Phone +62 361 735735 Trattoria Jalan Laksmana Phone +62 361 737 082 ULTIMO Jalan Laksmana 104X Phone +62 361 738 720 Warisan Jalan Raya Kerobokan Phone +62 361 731 175 WarUNG BUNANA Jalan Raya Kerobokan Banjar Taman 55 Phone +62 361 272 6383 WarUNG ITALIA Jalan Kunti 2 Phone +62 361 737 437 ZULA Jalan Dhyana Pura/Abimanyu No. 5 Phone +62 361736 645
SANUR Arena Jalan Bypass Ngurah Rai 155 Phone +62 361 287 255 CafE BATUJIMBAR Jalan Danau Tamblingan 75A Phone +62 361 287 373 KOPI BALI HOUSE Pertokoan Graha Niaga Sanur 4 Jalan By Pass Ngurah Rai 405E Phone +62 361 270 990 Massimo Jalan Danau Tamblingan Phone +62 361 288 942 Mezzanine Jalan Danau Tamblingan Phone +62 361 270 624 telaga naga Bali Hyatt Resort Jalan Danau Tamblingan Phone +62 361 281 234 THE Village Jalan Danau Tamblingan 47 Phone +62 361 285 025
UBUD Ary`s Warung Jalan Raya Ubud Phone +62 361 975 053
Ayung Terrace @Four Season Jalan Sayan Ubud Phone +62 361 977 577 Barandi Jalan Hanoman Phone +62 361 975 894 BEBEK BENGIL DIRTY DUCK DINER Padang Tegal Phone +62 361 975 489 BODAG MALIAH Subak Sok Wayah Phone +62 361 972 087 Casa Luna Jalan Raya Ubud Phone +62 361 973 283 Cascades @The Viceroy Jalan Tegalalang Phone +62 361 972 111 Ibu Oka Jalan Suweta INDOCHINE @ The Mansion Resort Jalan Penestanan, Sayan Indus Jalan Raya Sanggingan Phone +62 361 977 684 Lamak Jalan Monkey Forest Phone +62 361 974 668 Mozaic Jalan Raya Sangginan Phone +62 361 975 768 Murni’s Warung Campuan Bridge Phone +62 361 975 233 Ryoshi Jalan Raya Ubud Phone +62 361 972 192 Terazo Jalan Sueta Phone +62 361 978 941
KARANGASEM Water Garden Café @ The Water Garden Hotel Jalan Raya Candidasa Phone +62 3634 1540
RECOMMENDED RESTAURANTS MOZAIC
KAFE WARISAN
Mozaic Restaurant and Chef Salans have been honored with praise around the world for the excellence of their cuisine and the beauty of the setting. Mozaic is the only restaurant in Southeast Asia selected by Traditions & Qualité as one of Les Grandes Tables du Monde (Great Tables of the World) and to have its wine list awarded year after year by Wine Spectator. Contact: Jalan Raya Sanggingan, Ubud, Gianyar Phone +62 361 975768 E-mail info@mozaic-bali.com Website www.mozaic-bali.com
Chef Nicolas Tourneville, former chef to the French Ambassador to Algeria then Indonesia, serves up light French Mediterranean lunches and dinners in an open air atmosphere. The relaxed “Bali Style” combined with sophisticated fine dining, enchanting artworks for sale, experienced and hospitable staff, and the surrounding rice fields builds an ambiance that keeps guests coming back time after time. Contact: Jalan Raya Kerobokan 38, Kerobokan Phone +62 361 731175 Email info@kafewarisan.com Webesite www.kafewarisan.com
SARONG
LIVING ROOM
Chef Will Meyrick draws inspiration from the street food of many South East Asian countries, and is famous for “venturing out there,” tasting the street hawkers’offerings and bringing back some great new ideas all working together for truly colorful and innovative twists on some old favorites. Recently he set the benchmark for modern Thai food at Blossom in Sentosa, Bali.
The Living Room’s influences range from Bali, such as Balinese Flavored Shredded Roast Chicken, Thailand with Thai Green Curry Pumpkin Soup and Australia in Grilled Australian Beef Tenderloin, Classic French in the Duck Legs Confit ‘A L’Orientale’ or the Pan Fried Rice or Fried Noodle, whereas the adventurous one can savor Grilled Tasmanian Salmon Fillet or the 8 Spices Lamb Shoulder Curry. Contact: Jalan Petitenget 2000 XX, Kerobokan, Kuta Phone +62 361 735735 Email info@thelivingroom-bali.com Website www.livingroom-bali.com
Contact: Jalan Petitenget 19X, Kerobokan, Kuta Phone +62 361 737 809 E-mail info@sarongbali.com Website www.sarongbali.com
GADO-GADO RESTAURANT
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KU DE TA
Gado-Gado Restaurant is one of the most exclusive places in Bali, by its excellent location, right on the beach dinning, by its fine creative Modern European style’s cuisine and by the excellent service quality. It’s the perfect spot to enjoy a late breakfast, a nice lunch by the sea, a few drinks while watching the sunset or a romantic candlelit dinner under the stars on the Island of the Gods.
Ku De Ta is equally popular with expats and tourists, although expats have probably learned by now the breakfast and sunset drinks are the best deals. Ku De Ta does regular events which include dinner with a DJ. You can sunbathe at Ku De Ta and they offer a fresh water shower beach side. This is an awesome place for sunset drinks if you want to impress somebody or just spoil yourself.
Contact: Jalan Dhyana Pura (Abimanyu) 99, Seminyak Phone +62 361 736966 E-mail info@gadogadorestaurant.com Website www.gadogadorestaurant.com
Contact: Jalan Laksmana 9,Seminyak Phone +62 361 736969 E-mail info@kudeta.net Website www.kudeta
MA JOLY
NUT MEGS
Ma Joly, elegant beachside restaurant, serves a fine selection of world-class French and International cuisine, as well as the freshest fish from Jimbaran Bay. Dining takes place alfresco on the open terrace with Romanesque stone pillars running half the length of the white sandy beach or under the shelter of a traditional Balinese alang-alang roof Romanesque stone pillars running half the length of the white sandy beach. Contact: Jalan Wana Segara, Tuban Phone +62 361 753780 E-mail info@ma-joly.com Website www.kupubarongbeach.com
Chef philip mimbimi has brought in modern Asian and global cuisine which emphasises the best quality ingredients available in the Island of Bali. Each dish that has been invented by him indisputably features the flavours and textures that span the world with aphrodisiac rudiments which represent the Hu’u vibe. Contact: Jalan Oberoi, Petitenget, Kerobokan, Kuta Phone +62 3617 36443 email nutmegs_restaurant@huubali.com Website www.nutmegs-restaurant.com
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Let’s Eat! Subscription Your Culinary Guide
Let’s Eat! is a brand new food & beverage magazine written in easy-to-read articles to tell our readers about the food and beverage scene in Bali. We hope to encompass all of Indonesia in the future. Let’s Eat! aims to inform about new eating places, local delicacies, favourite expats haunts and those delightful sidewalks or street food available. We wish to reach as many people as possible with our FREE Magazine and tell you of the vast scope of eating experiences just waiting to be explored! To subscribe please fill in the Subscription Form below and fax it with your proof of transfer to us.
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