Photography: Karola Takes Photos karolatakesphotos
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Spring is here in Lombok, and with it comes new events and inspiration on where to dine, stay and play. Plan your next Lombok staycation at ultra-luxury Villa Kastil or Tunak Resort, or something more permanent, Nour Estates talks to mylombok about Investing in South Lombok. Plus, Ilyas Najim MD from MMI—Advisors discusses the secrets to investing in real estate in Indonesia. Budding property investors, there’s more—check out the interview with Desvann from Palm View Properties.
This edition we profile new Gili Air sushi restaurant Yanai and also talk cuisine with Guest Michelin staff Chef Christophe Lerouy, who will cook at Qunci Vilas at Chef's in the Wild event in May. Learn a new culinary skill with Terra’s Coffee Workshop which is held monthly to learn about the process of making coffee, and at Stir it Up we learnt how to make Banana Peel “oleo-saccharum” (Sugar Oil).
Need a soothing spa treatment? Check out Lina Spa at Lina Boutique Hotel & Spa, which delivers unique Hammam treatments in the style of traditional Moroccan and Turkish bathhouses. We also profile a new documentary on spear fishing in the Gili Islands.
This month, you’ll hear Yuni Rizkiah’s story who was empowered by OceanFolx to learn how to swim and surf. Equally inspiring is expat surfer Joey, who has helped raise money to build a new classroom for children on Serangan Beach. This month, our regular Through A Lense feature showcases Karola, with Dance of the Depths, who explores the beauty of movement, emotion and connection, all captured underwater.
Also get acquainted with Island Stock, a Kuta based jewellery brand and see all the details of the recent mylombok Anniversary Party—a big thanks to The Garden Collective for hosting it, and to all of our wonderful sponsors. This month saw the opening party for the first recycling centre in Lombok.
THE BAD GUY NOTICE
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EXPLORE
Activity
From Sea to Seat: Sustainable Spearfishing
Lombok Eco Market Island Stock Jewellery
Local Profile
Yuni Rizkiah: A Journey from Fear to Freedom Treatment
Lina Spa & Wellness
Through a Lense
Dance of the Depths
EAT
Chef Interview
Christophe Lerouy
Eating Out
Yanai Gili Air
Workshop
Uncovering the Story behind My Morning Coffee
ESTATE
Luxury Living
Villa Kastil, Tampah Hills
Meet the Expat
Desvann van Vuuren, Palm View Properties
Hotel Review
Tunak Resort Lombok
Insight
How to Invest in Real Estate in Indonesia
Property
Investing in South Lombok's Real Estate: Here's Why 2025 might be the Perfect Time
SUSTAINABLE SPEARFISHING
FROM SEA TO SEAT
YUNI RIZKIAH
A JOURNEY FROM FEAR TO FREEDOM
LINA SPA & WELLNESS
MMM… HAMMAM, MASSAGE AND MORE
explore
FROM SEA TO SEAT
Sustainable Spearfishing
Alex Koch is a professional videographer. His recent video From Sea To Seat takes viewers into the world of spearfishing around Gili Air, one of the three Gili Islands off the north-west coast of Lombok. Using his own experiences and those of two other men who, like him, arrived relatively recently in Gili Air, he tells the story of how they have found a connection through spearfishing. Alex shows how spearfishing is not only a sporting pursuit but one with a practical purpose: to provide food for local restaurants.
Just as importantly, though, this process of bringing fish from ‘sea to seat (in a restaurant)’ is a story of sustainability. Alex is originally from Germany. He had been travelling for several years before arriving on Gili Air, to take a short break. As soon as he stepped ashore, though, he ‘fell in love’ with the island.
Although he was experienced in traditional fishing, as a newcomer he was intrigued by the locals’ fishing methods. ‘On my very first day fishing on Gili Air, I was standing by the harbour trying to fish but I’d had no luck! Then a local, Puriman, arrived. He’d been out fishing and caught loads, so I got talking to him and he invited me to go out on one of his boats.’
Coming back to Gili Air in November 2024, Alex was soon introduced to spearfishing. He was an instant convert; it became an important part of his life.
That’s how he met Senol.
‘I went spearfishing with him and he taught me a lot.’
Building a new life on Gili Air
Senol Dursan, who comes from Turkey, is a highly proficient spearfisher, with more than 30 years’ experience. He made his living selling freediving and spearfishing equipment online, also producing travel and diving content for his YouTube channel.
‘My passion for the ocean was my profession and my lifestyle,’ he says. ‘One of the most inspiring people I met was my late friend, Dejan Sverko. He spent most of the year exploring the remote islands of Indonesia, capturing breathtaking diving and spearfishing footage. Our paths crossed four years ago when he visited Turkey. We spent a month together, diving and travelling. He made Indonesia sound almost like paradise.’
Tragically, Dejan died, months after being diagnosed with brain cancer. His legacy lives on in dozens of incredible videos on his YouTube channel, which continue to inspire ocean lovers.
Senol felt an irresistible pull towards Indonesia. After a short stay in Bali, he wasn’t ‘captivated’ but ‘The moment I set foot on Gili Air, two and a half years ago,’ he says, ‘I felt as if I had entered another dimension—one filled with peace and tranquility.’
He met a group of local spearfishermen and spent days diving with them, sharing stories and exchanging experiences.
‘They taught me about their deep connection to the ocean; I shared insights from my life in the business world. It was during these conversations that the seeds of something bigger were planted—the idea of spearfishing and fishing tours in the Gili Islands.
‘I partnered with Jamal to establish Gili Fishing Games. With our 9.5-meter Pescador boat, we also began organising fishing and spearfishing trips.’
They pursue the larger, more aggressive species—the powerful Spanish mackerel, giant trevally, and dogtooth tuna. These fish present a greater challenge and reward.
Senol emphasises the importance of choice: choosing larger fish that are fully grown; choosing only fish that will be eaten. He sees this as ‘fairer’ and more sustainable than randomly baiting hooks and catching fish that won’t be used.
Senol’s friends, Sandi and Muding, have opened the SALFA STORE in Gili Air. It offers spearfishing and snorkelling tours as well as diving equipment. Tourists can experience spearfishing, with instruction and equipment provided, as well as refreshments and a fish BBQ afterwards.
What’s so special about spearfishing?
Spearfishing is a form of freediving where you hunt with a single breath. Senol believes it’s more ethical than other forms of fishing. Spearfishers must dive into the natural environment of their prey. They make conscious decisions to target mature fish that have already contributed to the ecosystem. The catches also directly support the livelihood of local people.
Spearfishing also creates employment, allows an exchange of ideas and encourages skill-sharing.
For Alex, one of the main purposes of making the video From Sea To Seat was to show the sustainability of spearfishing. The local fish they catch go directly to restaurants.
‘Yanai Gili Air is a newly opened Japanese sushi restaurant that uses local fish,’ says Alex. ‘In the film, I wanted to show people how fishing sustainably is possible. You have a basic product – a fish – but something special can be made from it. That’s Angel’s role.’
Sustainable seafood dining
Angel Gil is originally from Spain. In Madrid he had found his passion for cooking. He also spent three months studying at the Tokyo Sushi Academy. He arrived on Gili Air two and a half years ago, looking for a change of lifestyle for his family. He was head chef at a beachside restaurant but a few months later, after his wife opened Poke Bowl on Gili Air, he decided to open a restaurant of his own.
‘I love cooking and I didn’t want to open a Spanish restaurant,’ says Angel. ‘I love Japanese food; it’s more about the technique. Contemporary sushi was my choice. I like to keep it simple and very traditional. I don’t do any fancy rolls. ‘We have two open kitchens—a hot kitchen, for ramen and katsu, and a sushi kitchen—so I can be outside with the customers but still be able to see what’s going on inside. I always explain to the chefs what we’re doing and we learn together.’
‘Once, when I caught a fish and tried to cook it, the taste was so strong we couldn’t eat it,’ says Alex. ‘When we caught the same type of fish again, I asked Angel how to cook it and he decided to dry age it. It was exquisite!’
For Angel, too, sustainability is important. He tries to apply it to all aspects of his work in the restaurant. For example, he finds a use for every part of the fish the local fishermen bring him. And, rather than make specific demands for fish that might not be available, and risk wasting time and resources pursuing them, he respects local supply and the seasons when they are plentiful and at their best. He sees this as part of his role: educating customers to accept this sustainable approach to providing fish for the table.
Sea to Seat
https://youtu.be/_N_Fgjh-gmw
Alex Koch
lx_koch
https://www.youtube.com/@lxkoch2488
Senol Dursan
senol.dursun.pescador
Angel Gil
yanaigiliair
LOMBOK ECO MARKET SPOTLIGHT
Island Stock: From Ocean Inspiration to Handcrafted Beauty
Each issue, mylombok will highlight a vendor from the Lombok Eco Market—the monthly pop-up market that offers the best of Lombok’s eco-friendly crafts, foods, cosmetics, and more.
Island Stock Jewellery captures the essence of Lombok’s natural beauty, crafting unique, ocean-inspired pieces using natural materials. Founded in Lombok, the brand blends island vibes with artisanal craftsmanship, offering jewellery that reflects the sea’s organic elegance.
Each piece is thoughtfully designed to celebrate the raw beauty of nature—whether it’s the shimmer of a seashell, the depth of a gemstone, or the rustic charm of handcrafted silver. With a deep commitment to sustainability, Island Stock Jewellery prioritises ethical sourcing and ecoconscious production, making it a perfect fit for the Lombok Eco Market.
Where did your inspiration come from?
Island Stock Jewellery is inspired by the raw beauty of Lombok’s oceans, beaches, and natural landscapes. Living on the island, we are surrounded by the rhythm of the waves, the textures of seashells, and the ever-changing colors of the sky and sea. This connection to nature fuels our creativity, shaping each jewellery piece into something that carries the essence of the island.
We believe jewellery should feel natural and effortless, like a treasure discovered on the shore. Our designs highlight organic materials—seashells, pearls, and gemstones— celebrating their imperfections and uniqueness. The ocean teaches us that beauty is unrefined, ever-evolving, deeply personal, and that philosophy is at the heart of Island Stock Jewellery.
How did you get started?
Island Stock Jewellery started as a small passion project, inspired by the natural beauty of Lombok and a love for handcrafted design. We began our journey by joining the Lombok Eco Market and, since 2019, have continuously
evolved—refining our style and exploring new creative directions.
As demand grew, so did our vision. We focused on perfecting our designs, sourcing high-quality natural materials, and embracing sustainable practices. Each piece is thoughtfully crafted to capture the island’s essence—whether it’s the shimmer of a shell, the depth of a gemstone, or the rustic charm of hand-worked silver.
What happened next?
Now, with a dedicated store in Kuta, Lombok, and a continued presence at the Lombok Eco Market, Island Stock Jewellery continues to grow while staying true to its roots: creating meaningful, nature-inspired jewellery that carries a piece of the island wherever it goes.
What advice can you give to others who are interested in starting their own sustainable business?
Start small, stay consistent, and let your passion guide you. Sustainability isn’t just a trend—it’s a long-term commitment that requires patience, creativity, and a willingness to adapt. Use the resources around you and embrace the uniqueness of local materials. You don’t need a huge investment to start; what matters most is having a strong vision and staying true to your values.
Most importantly, lead by example. Sustainability isn’t just about the products you create but also about the way you operate your business and interact with your community. Every small action counts, and if you stay dedicated, you’ll inspire others to do the same.
Your island stock products are so creative. How do you get ideas?
At Island Stock, our inspiration comes from the ocean, the islands, and the beauty of nature. We love working with natural materials and finding creative ways to turn them into meaningful jewellery. Every piece tells a story—whether it’s the texture of a seashell, the raw elegance of a gemstone, or the way light plays on silver.
Have you always cared about the planet?
I’ve always felt connected to nature, and that deep appreciation has naturally shaped how I design and run my business. Sustainability isn’t just a trend for us—it’s a way of thinking. We aim to minimise waste, use ethical materials, and create timeless designs that people will cherish, rather than throw away.
How are you helping others think differently?
One of the most rewarding parts of this journey is seeing how our work influences others. Whether it’s a customer choosing handmade over mass-produced or someone becoming curious about the materials we use, it all adds up to shifting perspectives. By sharing the stories behind our pieces, we hope to encourage people to see value in craftsmanship, sustainability, and conscious living.
How are you changing minds?
We’re changing minds by showing that sustainability and style can go hand in hand. Many people assume that ecofriendly products are limited in design, but we challenge that by creating jewellery that’s both beautiful and responsibly made.
Through storytelling, we help customers see the value in natural materials, traditional craftsmanship, and mindful consumption. When someone chooses a handmade, sustainably sourced piece over fast fashion, they’re already thinking differently. It’s these small shifts in perspective that, over time, create a bigger impact.
What advice can you give to others who are interested in starting their own sustainable business?
For those looking to start their own sustainable business, my advice is to stay true to your values. Sustainability isn’t just about the materials—it’s also about ethical sourcing, responsible production, and creating something with real purpose. Be patient, be creative, and connect with people who share your vision. Every small step matters.
When Yuni Rizkiah was a child, the ocean was a place of fear. Growing up in Sumbawa, she was raised on stories of water demons and serpents—warnings from her father meant to protect her from the unseen dangers of currents and rogue waves.
In Indonesia, where ocean safety education is scarce, drowning rates remain among the highest in the world. By the time she was 16, Yuni had still never been in the ocean despite her family living just a ten-minute walk from the beach. “My family would never let me go. My parents told me I would drown, that it wasn’t safe, and that it wasn’t my place as a woman. But when I was little, my friends and I would sneak off to the river and jump in when our parents weren’t looking. When they found out, they were so angry. I often got punished by them when I came home soaking wet. But I didn’t care—I was always the biggest rebel.”
In the village where Yuni grew up, girls were not encouraged to interact with the ocean. “I was lucky because my father really cared about education, so he sent me to Java to study. Most of my friends stayed in Sumbawa—only a few lucky ones could leave to get an education. At the time, I didn’t want to go, but now I realise it was the best thing my parents did for me. We made a deal—I could go to Java by myself—but from then on, I wanted to make my own decisions. I left home at 16 to live independently. It was hard, but it changed my life.”
Yuni eventually moved to Lombok. Once she arrived in Lombok, she became friends with a few expats who encouraged her to push her swimming skills even further by trying to learn how to surf. Despite still being scared of deep water—a definite remnant of all the stories she was told as a child, Yuni has progressed as a surfer, and even enjoyed participating as an ambassador for the OceanFolx programs. During OceanFolx programs in 2024, Yuni worked with other local women to encourage them to learn how to swim, surf, and practise ocean safety.
Later, she pushed herself even further by transitioning from spending time in the ocean to taking care of
it. She met Tom, the founder of Honest Made, and together they envisioned a project that transforms Indonesia’s plastic waste into sustainable furniture. Through this social enterprise, they are tackling plastic pollution by repurposing waste into usable materials.
Now, twenty-something years later, she is at the forefront of women empowerment in Lombok—as a swimmer, surfer, and sustainable business owner. She shared with me that her journey learning how to swim and interact with the ocean was integral in inspiring her to join forces with Honest Made.
“You can see plastic everywhere on the beaches,” she said. “It’s dangerous and frustrating. We hope this project helps clean up the beaches little by little.”
When I asked what inspired her to take action, she admitted she hadn’t always been so passionate about environmental issues. After closing a previous business, she wanted to try something new—something with a purpose. “I wanted to focus on eco-friendly materials and cleaning up the beaches. We collect plastic waste from the beaches and use it to create furniture. It’s one way we can help.”
Yuni continued, “Now, I teach my kids about plastic pollution. We don’t use plastic at home. My kids know not to throw plastic on the ground. It has to start at home. If children grow up in a household where plastic pollution is a concern, they carry that awareness into adulthood.”
Yuni also makes lunches for her children instead of giving them money for snacks. “It sounds stingy,” she admitted, “but I want to instil good values in them. My kids feel left out because they can’t buy plastic-wrapped candy at school, but I give them what they need, not what they want.”
Not many people in Lombok learned about plastic pollution as children. But Yuni hopes that, with education and action, the next generation will grow up knowing that protecting the ocean is just as important as enjoying it.
Lina Spa & Wellness
Mmm… Hammam, Massage and More
Iwas enjoying a stay at the Lina Boutique Villas & Spa, in one of their beautiful 1-bedroom, private pool villas, and wondering if life could be any better, when I was invited to try the spa. Specifically recommended by Hicham, the owner, was The Cleopatra Beauty Ritual, a top-of-therange Hammam ritual and mini facial that promises two and a half hours of head-to-toe pampering, as you are taken ‘into a complete state of beautification’. It’s the ideal way to experience the full extent of what the spa provides.
The answer was ‘Yes, please’.
Lina Spa & Wellness is unique in that it offers a range of Hammam treatments, in the style of traditional Moroccan and Turkish bathhouses. There are also various styles of massage and facial treatments available.
First Impressions
We were welcomed at the desk and asked to fill in a form to confirm our choice of treatment and give details of any health complications.
In the changing area we were each given a locker to secure our valuables and we changed into robes and slippers before being taken to the Hammam.
Basically, it’s ‘Welcome to Morocco’. The vivid royal blue wooden doors open and you’re there.
The Moroccan theme continues throughout. The relaxing cream, pink and terracotta of the floors, walls and furnishings convey peace and tranquillity. The sounds from the water fountain in the central area are also calming and soothing. When you enter the bath and spa rooms, the bright green and white tiles complete the Moroccan feel.
And when the doors close, the outside world disappears. ‘We are pampering our guests’, says the sign on the door, ‘Please do not disturb’.
The Hammam
Our two friendly female therapists introduced themselves and invited us to immerse ourselves in the Hammam—the steam bath.
The process involves the therapists applying luxurious rose black soap to the body and then exfoliating dead skin (at whatever level of vigour you prefer). We chose a gentler process using a Kessa (exfoliation) glove. There are also Himalayan salt scrubs to smooth and revitalise the skin. We then lay in the steam for 10 minutes before the therapists rinsed our bodies. Clay wrapping, using high Atlas clay, and orange body butter treatment were followed by another 10 minutes lying in the steam A final rinse completed the cleansing and hydration process. Sheer indulgence!
The therapists explained every step of the treatment and continually made sure we were comfortable. In the Hammam, the room steams up and reaches a temperature of 50 degrees so, if at any stage this feels too much, you can ask them to reduce the time.
After the HAMMAM ritual, refreshed and radiant, we were ready for the next stage.
Relaxation and Rejuvenation
We were asked to lie on the massage beds and, covered with Moroccan sarongs, we luxuriated in an hour-long Heritage Balinese Massage, designed to increase circulation, relax the muscles and remove physical stresses. We were invited to choose our preferred massage oil from a range including Orange Blosom, Rose, and Jasmine. I love the smell of roses so my choice was an easy one.
To complete the experience, the 30-minute facial will leave your face feeling as happy as your body. After cleansing, exfoliating and toning, a nourishing mask and moisturising treatment make sure you’re ready to ‘face’ the outside world again.
The pampering over, it was time to leave. But not before we enjoyed one of Lina Spa’s herbal teas and home-made chocolates.
The Verdict
It was the best spa experience I have had, and certainly the Moroccan Hamman ritual is different from anything else available. I loved that the décor and furnishings were Moroccan and all the products were made from traditional Moroccan ingredients.
The spa has only recently been open to the public and it’s popular, so booking is essential. The booking process—on WhatsApp or by phone—was smooth and fuss-free. There was even a reminder, via WhatsApp, the evening before, to remind me of the treatment I’d booked and the time I should be at the spa.
The Hammam is best enjoyed with a partner or close friend, You’ll love it (and laugh) together.
We were promised the ‘whole experience’ and that’s exactly what was delivered. We felt totally rejuvenated and, after all the scrubs, soaps and steam, the cleanest we have ever been. The facial left us glowing!
I can most definitely recommend this treatment. From start to finish, you’re made to feel special. And you need do nothing other than relax.
And, if you want to share the feeling and make someone special feel even more special, ask about a Lina Spa & Wellness Gift Voucher.
The Practical Details
What: The Cleopatra Beauty Ritual
Why: Because you deserve it
When: Daily—10am to 8pm; make a booking in advance
Moroccan Spa at Lina Boutique Villas & Spa
Jl. Sawe Batu Riti, Kuta, Lombok 83573, Indonesia +62 878-4126-6000 (Villa Reservation) +62 821-4664-9509 (Spa Reservation) linaboutiquevillas info@linalombok.com www.linalombok.com
In her latest photo project Dance of the Depths, photographer Karola Takes Photos explores the beauty of movement, emotion, and connection—all captured underwater. Set against the clear, tropical waters of Gili Trawangan, the series features women dancing beneath the surface, accompanied by flowing fabrics that reflect their emotions or states— a second dancer who intuitively knows their every move.
The concept draws inspiration from Impressionism—moments that pass in an instant, never to be repeated, yet captured in a frame with profound emotional impact. Each image offers a glimpse into a fleeting feeling: a breath held, a gesture released, a moment suspended in stillness and light.
The fabric plays a central role. It’s not just a visual element but a silent partner to the dancer—reacting, embracing, sometimes leading, sometimes following. It brings softness, weightlessness, and rhythm to the frame. Together, the model and the fabric create a dialogue—two forms moving in harmony, shaping and reshaping the space around them. But the fabric is more than movement—it also reveals emotion. In moments when we feel most free, something rises from the depths and surfaces with us—weightless, expressive, and honest.
Salena | reefmama_
Veronika | veronikafreediver
Liberty | liberty.fish
All the models in this project are close friends of Karola, which infuses each image with a sense of intimacy and trust. They created the series together—not in a rush or on a strict schedule, but through shared time in the water, where creativity was allowed to unfold naturally.
What emerges is a series that speaks of freedom, sensuality, and emotion—expressed through gesture, body, and flow. The water becomes a stage where movement is softer, gravity looser, and expression more fluid. Emotions are sometimes subtle, sometimes bold—and the fabrics act almost like a visual echo of those feelings.
Dance of the Depths isn’t about perfection or performance. It’s about feeling, connection, and the beauty of letting go—all beneath the surface.
A GILI AIR GOURMET HAVEN FOR SERIOUS SUSHI FANS
A CAFFEINATED AWAKENING
UNCOVERING THE STORY BEHIND MY MORNING COFFEE
CHRISTOPHE LEROUY
YANAI GILI AIR
INDONESIAN FLAVOURS WITH A TOUCH OF FRENCH FINESSE
Christophe Lerouy
Indonesian Flavours with a Touch of French Finesse
Christophe Lerouy is an accomplished French chef. He was born into a family of restaurateurs in Alsace, France. Food and hospitality were part of his life from the very beginning. He grew up watching and learning from his father, who ran a respected restaurant in the region.
He’s soon to visit Lombok as a guest chef at Qunci Villas Resort. We spoke with him recently, to find out more about the influences that have shaped his career.
Was there a particular moment when you decided you would make cooking your career?
Surrounded by the aromas, textures, and energy of a working kitchen sparked something in me. It wasn’t just the food; it was the joy of making people happy through food that fascinated me. During my early teens, I realised that cooking was more than honouring a family legacy—it was a form of expression for me. That’s when I became committed to turning it into a profession.
Where did you do your training?
I trained under some of the most outstanding names in French gastronomy. I started in Paris, under Christian Le Squer at Le Pavillon Ledoyen and then with Guy Martin at Le Grand Véfour. Later I worked with the Pourcel brothers at Le Jardin des Sens in Montpellier. For me, those years were instrumental in laying a foundation in classical French cuisine.
Tell us about your career and some of the places you have worked.
I took my skills abroad and worked in Los Angeles, Shanghai, Marrakech, Abu Dhabi and, eventually, in Singapore. One of the pivotal moments in my career was joining Amador Restaurant in Germany, where I embraced a more modernist approach. Later, I became chef de cuisine and general manager at Alma by Juan Amador in Singapore, where we earned a Michelin star in 2016. In 2018, I opened Restaurant Lerouy and in 2019 was honoured with another Michelin star, which we’ve proudly retained.
How would you describe or define your style of cooking?
I would say my style is firmly based on classical French technique but it’s modern and instinctive in execution. I lean into the carte blanche approach, treating cooking as a creative playground where I let inspiration, rather than constraints, guide the menu.
Where do you find that inspiration?
Inspiration comes from everywhere—travel, the seasons, markets, even from conversations. It could be a spice I smell on a street corner or a texture I find interesting. I constantly observe and absorb what’s happening around me.
Do you have a particular ‘philosophy of cooking’?
Yes, I’d say so. Respect for the product comes first. Then comes creativity. I want guests to feel something, and to have a sense of place or memory sparked by each dish. Dining isn’t simply about flavour; it’s also about experience.
What’s the best piece of cooking-related advice you’ve ever received?
‘Let the ingredients speak for themselves’ is great advice. It sounds simple, but it takes years to understand exactly how to do that.
Tell us about your restaurant in Singapore and the concept for the menu.
Restaurant Lerouy is a modern French restaurant with an open kitchen. We serve a carte blanche menu, which means guests place their trust in us and we deliver a surprise tasting menu that changes frequently. It allows us full creative freedom and keeps the dining experience fresh, exciting and personal.
Which dishes do you most like to cook?
I enjoy preparing dishes that require precise technique but leave space for artistry—for example, delicate consommés, surprising vegetable-focused courses or dishes that combine French techniques with Asian influences.
What effect has receiving awards and a Michelin star had on your work and career?
It’s an incredible honour, of course, and a validation of the work my team and I do. But it also raises the bar. It drives us to keep evolving, to keep pushing boundaries and to never become too comfortable.
What are your favourite ingredients?
I’m fascinated by yuzu —an Asian citrus fruit— shiso, which is an aromatic herb, and fermented ingredients. I love ingredients that bring brightness and complexity to a dish. I also love high-quality seafood and seasonal vegetables.
What does a typical day at work look like?
It starts early with preparation and checking ingredients, followed by a briefing with the team. Then there’s lunch service. After that, it’s preparation and tastings for dinner. We’re constantly adjusting and evolving. It’s intense work but incredibly rewarding.
What is the biggest challenge?
Maintaining consistency is a continuous challenge. Every guest deserves your best, every single time. Achieving that requires passion, discipline, and a strong team.
What are your hopes and plans for the future?
I want to keep refining what we do at Lerouy, to have a constantly evolving menu, and to collaborate more globally —like this exciting trip to Lombok.
Tell us more about your planned visit.
It came about through a collaboration with Qunci Villas Resort. I’m thrilled to bring my style of cuisine to a new audience in such a stunning setting. I hope to draw inspiration from local ingredients and showcase a unique menu that combines French finesse with Indonesian flavours.
Apart from cooking and creating dishes, what other things do you really enjoy?
I enjoy travelling; it keeps my perspective fresh. I also love wine, of course, and I often explore wine regions to learn directly from producers. And sometimes, I simply enjoy a quiet moment with good music and an espresso.
Are you the cook at home?
Yes, I am, but I tend to keep it simple. Dinner might be a good roast chicken, pasta, or something I can enjoy with a glass of wine.
If there were no limits or barriers, is there a particular person you would love to cook a meal for?
It would be an honour to cook for Paul Bocuse, even just once. He was a legend who helped define French cuisine.
Who would you choose to cook a meal for you?
I’d love to have a meal cooked by Alain Passard. His approach to vegetables and balance is truly inspiring.
Who is your favourite celebrity chef?
There are many good chefs but recently, I have enjoyed the work of Bruno Verjus and Jerome Brentel in Paris.
If you hadn't become a chef, what do you think you would be doing right now?
Something creative, perhaps in design or architecture. I like building things and seeing ideas take shape.
Beef Tartare, Horseradish Sorbet
Ingredients
Horseradish Sorbet
• 365 gr horseradish
• 145 gr milk
• 25 gr glucose
• 45 gr sugar
• 1 gr prosorbet
• 310 gr xantana
• 60 gr lime juice
• 3 pcs gelatine
Beef Tartare Mix
• 50 gr Tenderloin, brunoise
• 5 gr Thai sweet chilli sauce
• 3 gr Shoyu
• Salt and pepper to taste
Chive Oil
• 300 gr chives or spring onions
• 450 gr canola oil
Method
Horse Radish Sorbet
1. Bloom the gelatine.
2. Infuse the milk with horseradish.
3. In a thermos-mix, add the infused milk, sugar, glucose, crème fraîche and lime juice. Heat up to 80°C.
4. Once heated to 80°C, add in prosorbet and xantana.
5. Add the gelatine and strain.
6. Set in Pacojet containers and freeze.
Chive Oil
1. Roughly cut the spring onions and put in a thermos-mix with half of the oil. Blend vigorously till fine and add in remaining oil.
2. Heat up to 85°C for 5 minutes or until desired colour.
3. Strain and place on ice.
Seared Scallops, Celeriac, and Bottarga
Ingredients
Salt Dough for Celeriac
• 2 kg flour
• 1.2 ltr water
• 175 gr salt
• 15 gr white pepper
• 100 gr thyme
• 100 gr rosemary
Celeriac Beurre Blanc
• 150 gr celeriac puree
• 500 gr apple juice
• 500 gr white wine
• 2 pcs bay leaves
• 200 gr banana shallots
• Bordier butter
Celeriac Beurre Blanc
• 1 pc Vietnamese rice paper
• 1 pc Sushi seaweed
Method
Salt Dough for Celeriac
1. Roughly chop the Thyme and Rosemary.
2. In a mixing bowl, add the dry ingredients and herbs, mix well.
3. Add in water gradually till a dough is formed.
4. Rest in chiller for at least a day before using.
5. Cut celeriac to desired size. Roll out the dough and wrap individually.
6. Bake till Fully cooked.
Celeriac Beurre Blanc
1. Cut celeriac into smaller pieces and steam for 1 hour till fully cooked, then blend till smooth.
2. Reduce apple juice, white wine, bay leaves and shallots till half and strain.
3. Once strained, add in butter till desired consistency and add in celeriac.
4. Salt and pepper to taste.
Celeriac Beurre Blanc
1. Brush Rice Paper with egg whites.
2. Paste seaweed on rice paper.
3. Cut to desired size and leave to dry.
4. Deep fry till puffed.
Pomelo Packs a Punch
If you live in Indonesia, this fruit will be a familiar favourite. For visitors and new arrivals though, this large, attractive and delicious citrus fruit might not be immediately recognisable. Is it a grapefruit? No, but it looks a little like one. A large, oddly shaped orange? No, but you might be forgiven for wondering.
It’s a pomelo—the largest of the citrus fruits; its botanical name Citrus maxima (or Citrus grandis) holds the clue.
The fruit is native to Southeast Asia and is now widespread throughout Asia generally. It is believed to be the ancestor of grapefruit and bitter orange species.
The name ‘pomelo’ seems to have come from similar European words—for example, the French pamplemousse, meaning ‘grapefruit’ and the Dutch pompelmoes, meaning ‘swollen lemon’. It’s not surprising, as the flavour is something like that of grapefruit, but not nearly so sour as a lemon.
It has various names in other languages. In Indonesia’s islands it’s known as jeruk delima (citrus pomegranate), jeruk gulung (citrus roll) and even jeruk Bali (Bali citrus fruit) although its origin is not Balinese.
In size, the pomelo ranges from 15 to 30 cm (6 to 12 inches) in diameter—the size of an average rock melon. It can weigh 1 to 2 kilograms (2 to 4 pounds). It is usually round, but sometimes slightly pear-shaped. The skin colour might vary from pale yellow to bright green, depending on its level of ripeness.
There are two main varieties. Inside, the flesh of the red pomelo might be soft pink; it has a slightly sweeter flavour. The white variety has pale yellow, almost white flesh, which is more tart, and is often mixed with other fruits, or sweetened a little, before eating. The membrane around each of the twelve or more segments can be quite tough and the thicker parts are often discarded.
DELICIOUS TO EAT… AND DRINK
The flesh of the pomelo is juicy and combines well with sweet or savoury foods:
• It pairs beautifully with fish or other seafood, particularly prawns
• Its tartness enhances the flavour of meats; perfect for Thai-style beef or braised pork
• Try it as a salad (rujak jeruk bali ), covered with a sauce of tamarind syrup combined with a paste made from chili, dried shrimp and coconut sugar, with a sprinkle of lime juice and sea salt
• For a different dressing, coat it with a mixture of chopped nuts, sliced chillis, fresh mint and fish sauce
• It’s a delicious dessert on its own, sprinkled with either salt or sugar
• It’s a perfect partner for mango; try a traditional mango sago pudding topped with pomelo
• Use it in baking—cakes or pies—in any recipe that calls for grapefruit or oranges
• You can also make pomelo marmalade, using the same method you use with lemon, orange or grapefruit
• Enjoy a pomelo ‘slushie’. After removing the membrane around each segment, purée the fruit with your preferred syrup or sweetener (honey or maple syrup) and partially freeze it before drinking.
The juice is versatile, too. And you can get two litres, or more, from a large pomelo:
• Extract the juice using a juicer or blender; strain if necessary
• Simply blend the peeled segments with water for a more fibrous version
• Mix it with a sweeter juice, such as pineapple or mango, for a refreshing drink, best served icy cold
• POM is pomelo, orange and mango. Just add ice
• Garnish pomelo drinks with fresh mint leaves.
The zest is packed with vitamin C and you can use it as you would the zest of other citrus fruits:
• As a garnish, or ingredient, in salads, sweets or savoury dishes
• Dried, or fresh, as a flavouring paste, when mixed with chilli, sugar and salt
• Candied, as a snack
FOR YOUR HEALTH
Pomelo flesh is almost 90% water. As a nutrient, it has small amounts of protein and fibre, minimal fat, and traces of minerals. It is especially rich in vitamin C.
Like grapefruit, pomelo contains phytochemicals, which might interfere with some prescription medications. Ask your doctor for advice on this.
Pomelo peel contains substances believed to be toxic to cancer cells. Research studies are being carried out to explore the possibility of developing treatments that contain pomelo peel extracts.
If you haven’t yet discovered it, this massive citrus fruit will be a huge addition to your ‘cooking with fruit’ repertoire.
Just one thing, though: I think you’re gonna need a bigger juicer!
YANAI GILI AIR
A Gili Air Gourmet Haven for Serious Sushi Fans
Arecent newcomer to the Gili Air food scene, Japanese restaurant Yanai showcases inventive sushi art and a relaxed island vibe. The origin story behind Yanai is a globetrotting journey from Europe to Tokyo and to the Gili Islands. It begins with the idea of Spanish-Italian couple (Angel and Roberto) to open a Japanese eatery following a previous restaurant venture on Gili Air and training at the renowned Tokyo Sushi Academy.
One unique aspect at Yanai is the design and layout. It is made of bamboo and cement but differs from the usual bright design found in typical Japanese and sushi eateries. It has a darker ambience that gives it a more intimate feel complete with soft lighting. The interior dining space is centered around a long table that encourages convivial eating all together. Yanai’s main clientele are couples, it says. There is also a low, smaller table seating six for a more private dining experience perfect for a small group.
There are two open kitchens—a hot kitchen for dishes such as ramen and katsu, and a dedicated sushi kitchen. It also serves as a wellstocked bar for beer, wines and sake. Yanai also serves up inventive Japanese signature cocktails. Beside the kitchens is a cosy lounge/ seating area that looks out onto the street.
The restaurant’s close attention to detail is very evident throughout the restaurant; each menu has been delicately hand-painted and all dinner service tableware comes direct from Tokyo, including Ramen bowls and soy sauce dishes. To ensure authenticity approximately half of the fish served as well as other ingredients like miso come directly from Japan, while the wasabi is fresh from Java. The restaurant is now introducing dry age local fish as a dish on their menu. While it has incorporated local design elements, its heart is very much authentically Japanese.
The favorite on the menu is the Chirashi, however there is no shortage of options. The menu covers all bases for sushi fans, with salmon, tuna and scallop Ngiri, Sashimi rolls, Maki and more. There is a veggie Sushi platter perfect for sharing along with a handful of spicy options.
Light and tasty starters range from sautéed edamame, salad, veggie tempura and cold soba noodles. Yanai’s mains include miso ramen, eggplant donburi rice bowl dish and breaded Black Angus striploin katsu. Finish it off with a matcha cake.
Yanai is all about convivial dining in a warm social setting. The restaurant also caters to intimate events and celebrations. The cosy layout and laidback vibe is the perfect spot for a small social gathering.
Ihad a funny realization recently. Every morning, I drink two large lattes—religiously, without fail. Either before or after a surf. No matter the weather, I’ll trudge outside, hop on my scooter, and head to my favourite local coffee spot to get my caffeine fix. But what I realised was that despite drinking coffee every single day and relying on it heavily to function, I had no idea where the coffee I was drinking came from.
For many, coffee is an essential part of their daily routine— just as ritualistic as brushing their teeth or kissing their partner goodbye before leaving the house. Black coffee burns fat, helps with focus, and decreases appetite—more so than coffee with milk. It’s good for us (in small quantities), helps us focus, gives us that extra oomph to get tasks done, and it tastes amazing. However, do we ever stop to think about all the love, care, time, and energy that goes into cultivating the beans and crafting the brew we guzzle down each morning? I know I didn’t.
Living on an island with volcanic soil, Lombok is incredibly fertile for growing coffee. The nitrogen-rich soil, coupled with the island’s climate and altitude, creates perfect conditions for growing ripe and flavourful coffee beans. I also recently learned that volcanic soil influences the taste of coffee, giving it unique characteristics. So, it would only make sense that in Lombok, you’d be drinking Lombok coffee, right? Surprisingly, most cafés and coffee shops around the island still source their beans from other islands like Bali—or even other countries entirely. Indonesia is the third-largest coffee exporter in the world, and each island produces coffee with its own distinct flavour profile. However, Lombok coffee is not yet widely branded or exported. While Bali does have amazing coffee, it seems like a missed opportunity not to enjoy our very own Lombokgrown coffee—grown, dried, and roasted right here.
Now, I don’t know how much the average person knows about the coffee roasting process or what actually goes into cultivating a single roasted coffee bean, but before attending a Terra Coffee workshop recently, my knowledge was pretty basic. For example, I had no idea that growing coffee alongside a diversity of other plants affects and enhances its flavor. Bananas, ginger, and turmeric, when planted in coffee plantations, influence the taste of the adjacent coffee beans in subtle yet distinct ways.
This flavour-enhancing diversity planting method is exactly what one local farmer in East Lombok is practising. One of Terra’s employees had studied at university with this farmer. When he learned about the farmer’s efforts to establish a Lombok coffee plantation, he immediately saw an opportunity. Recognising the potential, Terra partnered with him to bring locally grown Lombok coffee to Kuta. Now, Terra is working directly with him to build a strong business-to-business relationship and use his beans.
There is a high demand for coffee in Lombok, but the actual supply of locally grown coffee is quite low. Due to rapid development and land-use changes, it’s becoming increasingly difficult to find farmland still suitable for coffee cultivation. Most farmers prefer to grow durian, bananas, and avocados, as they are easier to maintain. Additionally, coffee farming requires significant time, financial investment, and expertise, as well as someone dedicated enough to care for and cultivate it properly. The farmer Terra is collaborating with took over his parents’ land in 2018 and began transforming it into a coffee farm. He is passionate about meeting the high demand for local beans and addressing the gap in the availability of Lombok-grown coffee. Most local farmers send their beans to Mataram or Java, with very few making their way to Kuta, but this farmer is hoping to change that.
At the Terra workshop, I learned about the origins of coffee—tracing back to Ethiopia, where a goat farmer first noticed his goats acting particularly hyper after eating coffee cherries. But beyond the origin story, the workshop leader also introduced me to the different types of coffee beans and varieties, starting with those grown by the local Lombok farmer.
So how exactly is coffee harvested? First, coffee cherries grow on a plant, and these cherries must be harvested and then dried for about two weeks, depending on the weather. The beans are dried naturally under the sun, a process that is not only more environmentally friendly but also enhances the flavour. Next, the beans are soaked in water to remove their skin before being roasted, which refines the taste. The Lombok beans from this particular farmer come in several varieties. The “honey” variety is clear and sweet, while the “wine” variety undergoes fermentation, developing a rich depth of flavour. The most unique of all is the “carbonik” variety, which is fermented with banana skins. The natural carbon in the banana peel speeds up fermentation, resulting in a fruitier and slightly sour taste. All of these varieties come from the same tree but are processed using different methods, leading to distinct flavours. I had no idea that coffee flavours could be manipulated even after harvesting just through the processing methods.
I was excited to hear that in the future, Terra hopes to incorporate ecotourism by organising farm visits to this farmer’s plantation, strengthening relationships and appreciation for local coffee cultivation. My workshop leader explained that many young people in Lombok are reluctant to pursue farming. The farmer wants to change this by educating the younger generation on
the value of coffee farming. There are also significant challenges with deforestation on either side of the farmland, and this farmer is actively working to combat these issues by sharing his knowledge and passion for coffee cultivation with the children in his village. He is also deeply committed to sustainable harvesting and composting.
With staggering statistics like some researchers suggesting that coffee could disappear in 50 years due to climate change, supporting local farmers is more important now than ever. I’m excited to learn more about and support local Lombok coffee in the future, especially as the island grows and new coffee shops continue to open. Understanding more about something we consume daily is incredibly interesting, and now I can truly say I’m drinking my cup of coffee with much more awareness—and that’s not just the caffeine talking!
Farm to Cup—Explore the journey of coffee from local farms to your cup Price is 250K / PERSON Saturday 24th May, 3pm–5pm
+62 859-3663-3130
terra_lombok
terralombok@gmail.com
STIR IT UP
Stories and recipes from a bar owner in paradise…
INSPIRED BY WASTE
We all know waste is bad. Here in Lombok, however, with no governmental infrastructure or support, we feel surrounded by it all the time. So much so, that at least once per night I end up in a conversation with Klub Kembali guests about it, explaining our local community efforts, describing the hours (and funds) that volunteers donate to the cause, as well as the simple fact that to live here—and want to make a difference— sustainability simply becomes part of your DNA.
Having lived in Indonesia for many years, this idea of sustainability has actually become exciting and inspiring to me. Being able to affect change and to be part of a solution, it has become second nature. Of course, always with an eye on the larger impact, but mostly with the the intent to make our small village nicer, better and more environmentally friendly. And even more, for me, to continuously seek new sustainability methods, products and partners in the hospitality industry.
Here are some fun ways we can make this happen: From the outset of creating Klub Kembali in 2022, we always knew we wanted to focus on local spirits, wine and beer. This founding principle was not only to celebrate local distilleries—this exciting industry where we get to learn about interesting products and meet fascinating, passionate
people—but, bonus, local products are made with local ingredients and, as they are crafted on neighbouring islands, they also have a lower carbon footprint when it comes to shipping. For example, we now work with an awesome arak producer in Bali who started his business, Karusotju, simply because he couldn’t find a spirit he really liked in the market. Now he supports local farmers by combining their sweet potatoes with natural spring water to make a great product, rooted in inspirational sustainability practices that we get to pass on to our customers.
Speaking of ingredients, organic waste is another great target for sustainability. Not just to reduce rubbish, but also because it’s pretty cool to turn throwaway items into cocktail or food ingredients. The easiest for us was to replace cocktail-topping egg whites with chickpea liquid, called Aquafaba. Normally you’d open a can of chickpeas to use in a recipe and toss the liquid; instead, we save it to make the foam on our cocktails— zero waste and vegan. In addition, we also experiment with fruit waste that’s normally thrown away, such as peels and rinds, including making fizzy “Tepache” from pineapple rinds and brown sugar, or “Super Juice” by adding the flavour from the lemon peel to our lemon juice. As another example, today’s recipe gives banana peels a second life to add some sustainability flex to your bar adventures.
What about other waste? Here in Selong Belanak, we’re lucky to be a member of the Selong Belanak Community Association (SBCA), our community group that collects our plastic and packaging waste to be sorted and processed — recyclables sold to Trash Banks and unrecyclables, like sachets, are incinerated in a special, high-heat furnace. But what about food scraps and compost? Again, I continue to be inspired by the people around me to learn. Like the fact that food scraps don’t always work well in compost, but are great food for Black Soldier Flies, making chicken feed and compost. The coolest bit? We can partner with our very own BSF Lombok facility right here on the island.
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Finally, sustainability can also be beautiful. Another partner I found during my search for sustainability is a craftsperson who dedicates his work to recycling used bottles into glassware and beautiful pieces of art; he’s turned many of our old liquor bottles into cocktail glasses. This adds to the collection of the cool, blue recycled glassware we get from the aforementioned Karusotju distillery, as well as old wine and beer bottles we’ve upcycled into glassware on our own—all which sit atop our cloth coasters and napkins we’ve sewn from waste textile.
But, my closest partner in sustainability? This has to be artist and founder of local art studio, Plastik Kembali, Elissa Gjertson—who also happens to be my life partner
Banana Peel “Oleo
and wife. She led our team in the sustainable design efforts at the Klub including showcasing an exclusive collection of Plastik Kembali recycled tiles on our barfront, recycled placemats on our tables and oodles of their recycled artwork on our walls, inspiring me and our guests to think about new ways to be more sustainable and more of a participant in the future of our planet.
All in all, while there’s no silver bullet to sustainability, there is a lot of good that can be done, by all of us. It’s a combination of many efforts… the things we do every day to improve, to do more good, that will make our village, our island and our planet a better place to live. I for one, am inspired to continue. Are you?
Saccharum”
(Sugar Oil)
This month’s recipe is a key ingredient for many tropical cocktails, ice creams or other desserts, giving banana peels a second life. Once you’ve made this, you’ll definitely want to experiment with cocktails and sweets. We will! Stay tuned.
Recipe
1. Coarsely chop banana peels
2. Weigh the peels
3. Add to a sealable glass jar:
• Chopped banana peels
• Same weight in white sugar
4. Muddle lightly
5. Seal the jar and shake to combine the sugar and banana peels
6. Store at room temperature for about 24 hours; occasionally shake the jar
7. After 24 hours, the sugar will be dissolved, having drawn out the oils from the banana peels—you’ll see a syrupy liquid around the peels
8. Blend the mixture for 30 seconds in a food processor or mixer
9. Strain through a cheese cloth—you might have to give it a squeeze to get all the syrup out
10. Use and enjoy! Stores for up to 2 weeks in the fridge
Notes
• Peels from ripe bananas work best.
• Depending on how sweet you want the syrup, you can add a touch more or less sugar to the peels. If you’re adding more sugar, you will likely have to wait a little more than 24 hours for all the sugar to dissolve.
• You can also make Oleo Saccharum from other fruit peels, like lemon, lime or orange. Feel free to experiment!
VILLA KASTIL,
TAMPAH HILLS
A GRAND LUXURY VILLA RESIDENCE WITH PRICELESS VIEWS
TUNAK RESORT LOMBOK
A LUXURY STAY WITH UNTAMED WILDERNESS ALL AROUND
HOW TO INVEST IN REAL ESTATE IN INDONESIA
A LEGAL, TAX, AND STRUCTURING GUIDE FOR STRATEGIC INVESTORS
VILLA KASTIL, TAMPAH HILLS
A Grand Luxury Villa Residence with Priceless Views
For one of a kind ultra-luxe stays nestled in nature, all roads lead to Tampah Hills. A grand residence able to comfortably accommodate large groups, Kastil Utara is hard to beat. Forming two integrated villas in one, it boasts seven bedrooms and can comfortably accommodate up to 16 people.
It ticks all the boxes whether it’s a stay for a large extended family, corporate retreat or a group of friends. Curving into a near U-shape, it offers abundant privacy and a multitude of different sweeping views to enjoy.
It spreads across two wings and is linked by a central social living area, which is ideal for convivial gatherings. As two connecting villas, it has two sumptuous master suites as well as four expansive guest bedrooms and a charming children’s room with four custom-made bunk beds.
There is a big lap pool with a kid-friendly shallow section surrounded by a large outdoor deck space ideal for dining, socialising or simply lazing by the pool. This stunning pool juts outwards like a narrow runway, giving off the feel of a floating body of water. A large natural rock has been integrated into the villa's design.
The natural design continues throughout the villa, showcasing a cultured blend of stone-clad walls, ironwood decking, artful wood panelling and sleek terrazzo bathrooms. The ensuite bathrooms all have semi open-air showers affording scenic views of the surrounding nature. It effortlessly balances luxury living with artistic elements of the natural beauty Lombok is famed for.
The central living area sets the scene for social gatherings and is sleek, light and airy space unlocking incredible sunset views. There are two large, fully equipped kitchens and separate dining areas. There are abundant lounging areas throughout the villa to relax in solitude and simply gaze at the outstanding ocean views.
Surrounded by lush nature on the hillside, Kastil Utara feels like a self-contained resort in its own right. It unsurprisingly provides an unmatched level of privacy and space for a family or large group. It is a landmark property within the Tampah Hills development. This unique development features a community of sustainable premium villas, each with their own very distinctive style. It’s a thriving community with a sports centre, spa and gym, restaurants and a co-working space.
The sprawling grounds of Tampah Hills feature untouched nature in lush parkland areas, and there is also a community garden. It’s an evolving development spanning 120 hectares with more features on the horizon as Tampah Hills grows sustainably. This includes a planned downhill mountain bike track through the jungle. Land lots are still available for owners to conceptualise their own dream villa. More than half of the total land area will remain as natural recreation areas for Tampah Hills residents. Onsite activities include yoga, tennis, beach volleyball and padel. A pristine white sandy beach is right on the doorstep while top snorkelling spots and surf breaks are within easy reach.
Mekar Sari, Praya Barat, Central Lombok Regency, West Nusa Tenggara 83572 villa.kastil.utara tampahhills info@tampahhills.com www.tampahhills.com
DESVANN VAN VUUREN, PALM VIEW PROPERTIES
Selling Luxury and Sustainability
Desvann Van Vuuren was born in Port Elizabeth, in South Africa, and grew up on a small farm outside the town of Uitenhage. After graduating from high school, he worked as a door-to-door salesman in the travel and leisure industry. This grew into a deep and ongoing commitment to a career in sales and marketing. After seven years of developing and sharing his expertise with hundreds of successful sales agents, he made the decision to take his skills overseas.
He spoke recently with mylombok about his pioneer work in the Gili Islands’ real estate industry.
How did you first become involved in real estate?
It started after I purchased my first house. I was 21, and because my family had struggled to make ends meet, I was motivated to achieve financial freedom. I soon learned that owning real estate was one of the best ways to make it happen—provided it is done with common sense and good management.
In 2019 I was presented with a unique opportunity to enter the real estate market in Indonesia. It came at the perfect time. The Gili Islands were clearly the best option as there was no licensed brokerage specialising in island properties. This was a chance to fill a gap in the market and help pioneer a specialist real estate brokerage on Gili Air.
From 2019 to 2021, I walked every inch of the island to get to know the land, the properties and property owners. I absorbed every detail of Indonesian property law with a goal in mind: to help foreign investors acquire land and villas.
That was a difficult time to start a new venture. What happened?
Yes, it was soon after the 2018 earthquake and the pandemic. Tourism shut down almost instantly. My business partners headed back to South Africa and I had to rethink. I’d always wanted to build my own business, and that’s exactly what I did. I decided to leverage the knowledge I acquired and the business relationships. With the support from my wife, Emilie, we started Palm View Properties. It was Emilie who came up with the name.
It was all totally new. And we had only one shot to make it work. We dedicated everything to establish a reputable company with focus on providing a safe, secure, and simplified platform for investors to realise their dreams.
What have been your sources of inspiration?
I grew up poor—sometimes we’d have no food and no shoes. My brother and I would collect metal cans to sell at the scrap metal yard, to buy bread. My father always worked hard, never drank or smoked. He could barely write his own name but he raised six kids and always taught us that education was the way out. He taught me the fundamentals of being honourable: work hard and honestly, and never lie, cheat, or steal. He was the prime example. The way he struggled, though, also showed me what I didn’t want.
Tell us about your specific role and how your days unfold. I am the CEO and co-founder, with my wife. Part of my role is to make sure all day-to-day operations run smoothly. Days tend to vary.
I start by responding to all emails and messages and setting up strategies for the day. When the team arrives, we meet to set up targets for staff and managers. With our operations manager, I inspect the villas to make sure guests are happy and settled. I also visit the project sites to check if the progress is in line with agreed terms, budget, and timelines. Back to the office, I have meetings with clients looking to buy or build, or with villa owners, to discuss their properties.
I have to be sure the company stays ahead of trends, and remains totally compliant, so I keep up with the latest laws and regulations in the real estate and investment sectors. It’s also my responsibility to build collaborations to benefit our valued investors and clients, and to look for innovative ways to grow and provide the best value for them.
As the CEO, everything that comes my way needs attention; the day lasts as long as it needs to. I make sure, though, to set aside time to look after my body; I spend an hour in the gym, 5 days a week.
Tell us more about your projects.
Palm View Properties is a boutique property investment and business services company. It operates like a conventional western real estate brokerage. We find the best properties to present to our clients and ensure that each has undergone complete due diligence checks.
We provide foreign and local investors with a safe, secure and simplified platform to invest in and acquire property— on the Gili islands, in parts of Lombok and, in collaboration with others, also in Bali.
We manage the largest portfolio of luxury, private pool villas on Gili Air, and we have record numbers of property sales (2023–2024). We are the only AREBI (Indonesian Real Estate Brokers Association) brokerage in the Gili Islands, and the only development company with a range of successful developments. Our portfolio continues to grow. Our developments include Villa Kelapa Kucing and Villa
Ikan and currently we’re developing two new villas on Gili Air, as well as starting new developments in July and November 2025. The time frame for completing projects depends on various factors but we usually deliver the keys to a 3-bedroom luxury villa within seven months of ‘breaking ground’.
In 2023 we rolled out our flagship and premium investment service: the Lifestyle Plus Plan. It’s a turn-key and comprehensive investment service, backed by more than 20 years of our combined experience and expertise. It’s designed to make villa ownership effortless and affordable —from company setup and land acquisition to development and rental of the property. You have a passive income as your investment works for you.
We also provide a management service that takes care of all your property needs and maximises your property’s potential. It includes daily cleaning, general upkeep
and maintenance, management of guests and booking platforms, concierge services, property performance reports, and marketing.
Basically, it’s a one-stop-shop specialising in all your property needs.
What about environmental considerations?
The Gilis are small, and land is a finite resource. We take our responsibilities as developers very seriously. For that reason, we focus on developing tropical villas, which leaves a smaller environmental footprint.
When we cut trees down, we plant others, and I am very proud to report that we have gone ‘above and beyond’ in this regard. We purchase wood that grows in abundance and is ethically sourced—for example, white Jati wood. We also use 90% of wood offcuts to create brackets for light fixtures, door handles, toilet roll holders and curtain railings. We use mainly natural roofing materials, such as alang alang, a local, fast-growing grass that is more sustainable than other options.
Our designs feature open living, to reduce use of air conditioning by more than 50%. We also use stone, rather than ceramic, for basins and we are moving away from chlorine swimming pools in favour of saltwater pools. We install bio-Septic tank systems in all of our villas and use bamboo soap and shampoo bottles in all bathrooms.
As development has soared to record numbers on the Gilis in the past five years, it’s important to preserve green space. We urge our clients to ‘think green’ and leave at least 30% of the land for gardens and trees.
We are not yet 100% where we want to be in terms of sustainability, but we are making massive strides. Each villa we build is more sustainable than the one before.
What can you tell us about the involvement of local workers?
We have a strong local employment policy and currently provide employment for over 60 Indonesian nationals: 100% of our team. We also use only local suppliers to furnish the villas.
What is the project’s biggest selling point?
The idea of owning a luxury villa on a beautiful, picturesque island almost sells itself. Serious investors, though, are interested in the bottom line. The Gili islands are popular and everyone wants to stay in their own private pool luxury villa. They average 80% to 85% year-round occupancy, which means rental income properties perform exceptionally well (some between $10K to $12k per month), particularly from July to September.
It's also a fantastic holiday home investment. Gili Air has become a ‘family island’ and super safe for kids. There have been amazing developments over the years: successful dive
shops, restaurants, real estate brokerages and even a new international school and garden play areas.
Proudest moments?
There have been many—personal and business-related. The day I saw my beautiful wife, Emilie, walk down the aisle and the first time I held my son, Caylum, were major. Business-wise, the day we handed over the keys of our first major luxury villa development was a great achievement; it consolidated, more than anything else, what we do as a brand.
What would you say are some of the obstacles or challenges?
Indonesia has an ever-changing investment climate and you have to stay ahead. In the past 6 years we’ve benefited from great leadership in the country. Rapid changes have made the real estate sector safer and more transparent— particularly for foreigners.
Managing expectations of investors remains a challenge. Things work differently here and it takes time for them to grasp the day-to-day challenges we face, such as logistics, skills, weather, and cultural differences. They need to come to the table with an open mind and a teachable attitude.
The beautiful Gili Islands can be challenging places to build. Fortunately, the locals are resourceful and tenacious, and we get the job done!
It can be difficult to find competent builders and reliable material suppliers. There are also administrative hurdles to jump, particularly for foreign investors.
I hear horror stories from people who tried to save money by cutting corners and skimping on quality, or finding ‘creative’ alternatives to legal requirements. It results in headaches and disappointment; people tell me they wish they’d done it properly and worked with us from the beginning.
In the Gilis and in Lombok you have to forget almost everything you already know and be ready to learn new ways and techniques.
What are your thoughts on the future?
The Gilis and Lombok will remain popular tourist hotspots. The natural beauty—the trees, pristine beaches and turquoise waters—is the reason people flock here. Tourism and real estate go hand in hand everywhere in the world.
Development is inevitable, especially in tourism driven economies. A lot of money and government initiatives have focused on Lombok, particularly Kuta Mandalika, which has been earmarked as a SEZ (Special Economic Zone). Lombok still has room for more development.
I think Gili Trawangan and Gili Air are rapidly reaching their limits; we need to develop sustainably.
Gili Meno is probably next in line. It has space and vacant land, but we hope developers will be more environmentally savvy this time around.
Palm View Properties has a busy time ahead: our new offices will open in October and six developments will be completed this year. By 2028, we aim to increase our management portfolio by 100% and all developments will be 100% sustainable.
On a personal level, what do you enjoy most about living and working on Gili Air?
It’s safe! I come from a country where you live behind electrical fences and reinforced burglar-proof bars on your windows. In Gili Air, I can sleep with the door of my home unlocked.
In every direction I walk, it’s only minutes from the beach! Emilie and I enjoy walking around the island and taking in its natural beauty as frequently as possible.
What do you like most about your work?
When you’re a CEO, it’s not all glamour and money; it can be lonely and dark. You need to find the things you’re passionate about. I love many facets of my job.
As a salesman, I also love doing deals. Every time I hand a client a new villa, I see their joy in having a holiday home, or their kids’ excitement to be living on an island.... It’s the best feeling in the world and it makes the challenges worthwhile. I also love strengthening people’s skills and giving them an opportunity to make something of their lives. That’s the fuel that keeps me going.
Gili Air, Gili Indah, Lombok, Nusa Tenggara Barat, Indonesia, 83352 palmviewproperties info@palmviewproperties.biz www.palmviewproperties.biz
TUNAK RESORT LOMBOK
A Luxury Stay with Untamed Wilderness All Around
There are many Lombok resorts with an opportunity to connect with nature, yet nowhere comes close to Tunak Resort where luxury coexists so effortlessly with Lombok’s untamed wilderness.
Tunak has a unique approach to hospitality thanks to its setting, which nestles in the Taman Wisata Alam nature reserve beneath Gunung Tunak. With this in mind the resort’s ethos goes well beyond offering just a luxury hotel stay. It is indelibly linked to the surrounding landscapes, which is as Mother Nature intended and not manufactured specifically for tourism.
When not active and exploring the surroundings, this can perhaps be best experienced at the Mayura Wellness and Spa. It is surrounded by tracts of rainforest and sweeping views of the ocean, and guests will immediately feel a deep connection to the natural world here. It offers outdoor massage treatments overlooking the captivating scenery. The spa has a range of exfoliating body scrub treatments using natural ingredients while the Soothing Sun Care is just the tonic for rehydrating the skin.
Further wellness options amid nature include outdoor yoga sessions, set against a backdrop of the forest with a calming soundtrack of the ocean waves in the distance.
The villa options at Tunak Resort Lombok are very extensive, with one-tofour bedrooms, ranging from Jungle, Ocean View and Cliff Front Private Pool Villas of various sizes. The flagship Four-Bedroom Cliff Front Private Pool Villa is an ultra-luxe retreat for groups with sumptuous open living area, two kitchen spaces and wraparound terraces affording captivating ocean vistas. Like all of Tunak’s villa interiors, it has a sleek modern aesthetic with natural wood and stone with artistic Asian touches.
The villas are perched at different elevations within the undulating resort grounds, giving each villa a distinct viewpoint over the forested hills and the seascape. They all boast a private pool with expansive decking, sleek yet rustic style open-air living space, and spacious bedrooms with ensuite bathrooms featuring a large bathtub.
Interior fixtures range from cosy sofas to handcrafted tables and storage space, along with colourful ornamentation throughout. From one to four bedrooms, the functional layout enables guests to ease into intimate social gatherings, convivial dining or relaxation. In short, there is a perfect villa haven for all—be it a laidback couples’ staycation, a large family holiday or a lively weekend pool party.
Like the accommodations there is a wealth of choice for guests who appreciate good food and one-off dining experiences. The Lulang Cliff Lounge signature restaurant serves up global flavours with a sweeping ocean view, while the resort’s Jungle Enclave offers an altogether different dining vibe. It is set deep within the jungle for a one of a kind dinner experience. Tunak Resort also offers private dining too.
There are many ways to explore the nature reserve, even in adrenaline pumping ways. It is home to Lombok’s largest swing, which takes guests over a cliff edge, while ATV ride tours are an exhilarating way to explore the rugged terrain. Resort staff can also organise aquatic adventures, like diving, snorkelling, and surfing, as well as visits to cultural sites across Lombok.
Tunak also pays its dues and gives back to the local community in a number of different ways. The Butterfly Effect Foundation is its charitable platform for empowering the local community. The foundation is committed to a sustainable future by protecting the environment and investing in the community at large. It has various programs which aid literacy learning and language skills, physical and mental health education and much more.
Mertak, Pujut, Central Lombok, West Nusa Tenggara 83573, Indonesia +62 815-4518-9990
A Legal, Tax, and Structuring Guide for Strategic Investors
Indonesia’s real estate market continues to attract global attention with its emerging tourism hubs, growing domestic economy, and expanding infrastructure. However, tapping into this opportunity requires navigating a complex and evolving legal framework. This article serves as a technical, legal, and financial guide to investing in real estate in Indonesia, designed for serious investors who require a structured, risk-mitigated approach to property ownership, leasing, and development.
1. KEY STAKEHOLDERS IN A REAL ESTATE TRANSACTION
A compliant and secure real estate investment requires the coordinated work of the following professional actors:
• Notary (PPAT): A public official who formalises transactions and submits land deed registrations to the National Land Agency (BPN). Only a certified PPAT can issue the Deed of Sale and Purchase (AJB), land lease deeds, and corporate establishment acts. The notary ensures legal enforceability and completeness of all land-related documents.
• Legal Counsel (Corporate and Land Law): Provides strategic advice on land title validity, foreign ownership pathways, zoning compliance, and transaction structuring. Legal experts also assist in drafting shareholder agreements, joint venture structures, lease agreements, and development contracts.
• Tax and Financial Advisors: Evaluate the transaction’s tax impact, advise on repatriation mechanisms, and structure the investment to minimise fiscal inefficiencies. Essential for calculating global effective taxes from operations, optimising operating structures, and planning international holding strategies.
• Surveyors & Land Planners: Involved in land demarcation, topographic assessments, and boundary validation to avoid encroachment disputes and align with building permit requirements.
• Environmental and Technical Consultants: Particularly for larger developments, these professionals conduct UKLUPL or AMDAL assessments to fulfill environmental licensing obligations and integrate sustainable planning.
2. UNDERSTANDING LAND TENURE TYPES AND LEGAL OWNERSHIP STRUCTURES
Indonesian land law distinguishes between land ownership and land use rights. For foreign investors, the acquisition path must respect constitutional limitations while leveraging permitted structures.
Permitted Rights for Foreign Investors and Companies:
• Hak Guna Bangunan (HGB—Right to Build): Granted to Indonesian legal entities (including PT PMA). Usable for commercial, hospitality, or residential development. Renewable up to 80 years (30–20–30 scheme). May be converted to strata title under certain conditions for vertical development.
• Hak Pakai (Right to Use): Usable by individuals or foreignowned entities. Often used for residential purposes (e.g., private villas). Can also be used for lease arrangements on state land or land owned by Indonesian citizens through notarial agreement.
• Perjanjian Sewa (Leasehold): Common for land banking or villa operation structures. While not registered at the Land Office, legal enforceability is ensured through notarial lease agreements with fixed terms (usually 25 to 99 years).
• Hak Milik (Freehold) is only available to Indonesian individuals or certain Indonesian legal entities. Any use of nominees for Hak Milik by foreigners is legally void and exposed to confiscation risk under Agrarian Law No. 5/1960.
3. STRATEGIC STRUCTURING: LAND BANKING VS. REAL ESTATE DEVELOPMENT
Each structuring strategy must be carefully aligned with the investor’s risk profile, time horizon, regulatory appetite, and financial goals. The two dominant strategies are:
A. Land Banking
• Goal : Acquire strategic land parcels in emerging areas and hold them for medium- to long-term capital appreciation.
• Legal Holding: Via PT PMA using HGB or long-term leasehold.
• Key Considerations:
• Zoning alignment and future land-use plans.
• Limited licensing required, but environmental and spatial conformity still apply.
• Requires strong local knowledge and political foresight to capture value pre-development.
• May requires an initial investment for basic infrastructure (land parcellization)
B. Real Estate Development
• Goal : Acquire and develop land into villas, hotels, or mixed-use assets to generate revenue streams.
• Legal Holding: PT PMA with business licences (e.g., hospitality or property development).
• Key Considerations:
• Comprehensive licensing (PBG, KKPR, AMDAL or UKL-UPL).
• Requires detailed feasibility studies, local engagement, and robust capex planning.
• Construction risk, project timelines, and exit liquidity must be built into the financial model.
• Will require infrastructure investment (greenfield, brownfield)
Strategic Structuring Advice:
Land banking is typically more flexible in terms of exit options and capital requirements, but slower in revenue realization. Development offers yield but requires deep regulatory engagement, ongoing operational management, and construction execution capabilities.
4. SETTING UP A PT PMA: FOREIGN-OWNED INVESTMENT COMPANY
The PT PMA is the only legal vehicle through which foreigners may own land (via HGB or Hak Pakai ) and engage in revenue-generating activities such as rentals, sales, or hospitality operations.
Steps to Establish:
1. Foreign investment plan approval through the OSS (Online Single Submission) system.
2. Incorporation via notary, with a minimum IDR 10 billion paid-up capital declaration (subject to business sector classification).
3. Business Identification Number (NIB) issued postapproval.
4. Apply for sector-specific business licences (real estate, hospitality, rental).
5. Tax registration (NPWP) and setup of Indonesian bank accounts.
Understanding KBLI Codes: The Backbone of Legal Operations
The KBLI ( Klasifikasi Baku Lapangan Usaha Indonesia) is the Indonesian Standard Industrial Classification, a 5-digit numerical code that defines your company's permitted business activities.
When setting up a PT PMA, selecting the correct KBLI code is essential because:
• It determines what licenses you are eligible for;
• It affects your foreign ownership limits;
• It drives your tax treatment, reporting obligations, and post-licensing compliance;
• It governs whether your PT PMA can legally generate revenue from activities like rentals, property development, or operations.
5. REQUIRED LICENCES & ENVIRONMENTAL APPROVALS
Depending on the scope of the project, different levels of regulatory approvals are needed. For developments over 5,000 sqm or with hospitality elements, this can become complex.
Key Licences:
KKPR (Zoning Approval)
PBG (Building Permit)
SLF (Building Function Feasibility)
UKL-UPL or AMDAL
TDUP (Tourism Business Licence)
6. REAL ESTATE TRANSACTION TAXES
Aligns project with spatial planning
Legalises construction activities
Certifies completed construction
Environmental compliance For hotel or resort operations
Understanding tax liabilities is critical for acquisition modeling and exit planning.
Typical Transaction Taxes:
BPHTB (Land & Building Acquisition Duty)
PPh 4(2) Final (Income Tax)
VAT (if applicable)
PPh 23 (Lease income)
VAT (PPN) Overview:
• 11% VAT applies to most property transactions if seller is a PKP (Pengusaha Kena Pajak ).
• Companies with annual revenue above IDR 4.8 billion must register as PKP.
• Only PKP entities can charge and collect VAT, and offset input VAT on purchases.
• Non-PKP companies cannot reclaim input VAT.
Tip from Practice: In many leasehold agreements, parties negotiate whether taxes are “gross-up” (included in rent) or “net of tax” (tenant pays additionally). This can impact long-term lease performance and profitability.
Declarative Tax System and Corporate Income Tax:
• Indonesian companies operate under a self-assessment (declarative) system.
• Businesses are responsible for calculating and withholding taxes such as PPh 21 (salaries), PPh 23/26 (services) among other taxes obligations, and VAT.
• Annual Corporate Income Tax (CIT) must be submitted and paid based on the company’s KBLI code and actual financial results (up to 22% from profit).
Required for all PT PMA landholders
Based on architectural plans
Mandatory before operations
Based on project size and impact
Required for room sales
Buyer
Seller
Buyer or developer
Lessee (withholding)
• Non-compliance leads to penalties, audits, and potential revocation of operational licenses.
Final Tax Treatment:
• Certain transactions, such as real estate sales, are subject to Final Income Tax (PPh Final).
• This tax is levied at a fixed rate (e.g., 2.5% on gross sale proceeds) and settles the taxpayer’s obligation for that transaction—meaning no further tax is due on the profit.
• Final tax is especially relevant for property disposals and is distinct from corporate income tax, which is calculated on net profit.
7. LEGAL AND LAND DUE DILIGENCE: AVOIDING HIDDEN RISKS
Land risk is one of the most misunderstood areas by foreign investors. Hidden encumbrances, unclear access roads, or non-compliant zoning can lead to project cancellation or legal proceedings.
Due Diligence Essentials:
• Certificate Verification: Check land title at BPN. Ensure no double claims.
• Encumbrance Search: Investigate mortgages or restrictions (Warkah).
• Access & Border Check: Validate that land has legal and physical access.
• Inheritance and Community Check: Collaborate with local head of village
• Zoning (RTRW): Confirm land use type is compatible with the project.
• Seller Identity & Rights: For leased land, verify if the lessor is legally empowered to enter into the lease.
• Heritage or Coastal Restrictions: Some areas near beaches, temples, or protected forests require special permits.
8. HOLDING COMPANIES AND INTERNATIONAL STRUCTURES
Sophisticated investors often route their investments through Singaporean holding companies or other international jurisdictions to:
• Facilitate capital injection and repatriation.
• Minimise withholding taxes through tax treaties.
• Reduce risk by separating asset-holding and operational activities.
• Prepare for international fundraising or exit via share sale.
Note on Treaty Benefits: To benefit from tax treaty provisions (like reduced dividend or interest withholding rates), the holding company must have substance and tax residency (able to issue Certificate Of Residence) in the relevant jurisdiction.
9. MARKETING, BRANDING, AND SALES STRATEGY
Once the physical and legal foundation is established, a targeted sales strategy is essential:
• Brand Positioning: Align the project’s brand with its target clientele (luxury, eco, local culture, etc.).
• Visual Identity & Storytelling: Develop visual assets, brochures, and video content that convey emotional and investment value.
• Digital & Offline Channels: Leverage online listings, social media, expos, and strategic partnerships with brokers.
• Sales Funnel Setup: Implement a structured CRM to track leads, conversions, and after-sales service.
Marketing is not just about aesthetics—it is an investment performance driver that attracts the right audience and shortens the time to market.
10. ASSET MANAGEMENT AND STAKEHOLDER COORDINATION
An often overlooked but critical component of a successful
real estate venture is long-term asset management and stakeholder orchestration. Beyond land acquisition, MMIAdvisors recommends careful selection and alignment of the following:
• Architects: Ensure functional design, local compliance, and tourism appeal.
• Interior Designers: Optimise guest experience and brand value.
• MEP & Structural Engineers: Ensure safety, efficiency, and compliance.
• Sustainability Consultants: Vital for ESG reporting and green certification (EDGE).
• Corporate Advisors: Coordinate fund structure, investor reporting, and exits.
• Marketing and Sales: Develop a branding strategy and coordinate sales efforts
Integrating asset management from inception ensures consistency from design to operations, drives ROI, and supports international standards of governance.
CONCLUSION: INVEST WITH STRUCTURE, STRATEGY, AND LOCAL EXPERTISE
Real estate in Indonesia is not a market for casual speculation. It is a jurisdiction where legal clarity, proper structuring, and strong local partnerships are the foundation of sustainable success. Whether your objective is to develop a boutique resort in Lombok, build a villa portfolio in Bali, or secure raw land in Sumba, your investment should be anchored in:
• A clearly defined strategy (land banking vs. development),
• A robust legal and tax structure (PT PMA, holding company, licensing),
• A professional team to handle due diligence, compliance, and local execution.
At MMI-Advisors, we are committed to guiding investors across all stages of the transaction, following a holistic approach from land acquisition and structuring to licensing, financial modeling, and post-investment asset management. Our deep experience in legal, notarial, and financial disciplines ensures your investment is secure, compliant, and optimized for long-term growth.
THINKING ABOUT INVESTING IN SOUTH LOMBOK'S REAL ESTATE?
Here’s Why 2025 might be the Perfect Time
There’s a certain buzz in the air around South Lombok lately—fueled by fresh energy, new projects, and a growing number of people who see the island’s potential. Investors, developers, and dreamers are all seeing the same thing: South Lombok is growing fast.
Whether you’re visiting for the first time or have been watching the market from afar, there's no denying that 2025 will be a turning point for real estate in the area. So… what’s really happening on the ground?
What's Fueling the Market Right Now?
The momentum is real—and visible.
From Kuta to Selong Belanak, the region is evolving. More boutique villas. More cafés with oat milk lattes. More yoga shalas, coworking hubs, and well-designed build sites. But it’s not just the lifestyle that's changing. It’s the economics.
We’re seeing:
• Land prices have risen steadily across prime areas (15 to 25% over the past year in spots like Kuta and Selong Belanak)¹
• Tight supply of quality villas—finished and ready to go
• Steady demand from international travelers and long-term visitors²
• Increased occupancy rates, especially in villas near walkable beaches and amenities³
This is no longer a speculative market driven by future hopes—it’s now a real, active property scene with buyer demand today.
There’s also a shift in the social and cultural scene. In Kuta, Starbucks just opened, reflecting broader commercial
confidence in the area. The announcement of a new direct flight from Darwin to Lombok is making the island more accessible than ever. Meanwhile, over in Selong Belanak, the vibe is more intimate—but equally exciting. The launch of the Sempiak Seaside Gallery, the first international-level fine art space on this coast, adds a cultural edge to the beachfront charm.
Selong Belanak: The Quiet Performer If Kuta is the face of South Lombok’s energy, Selong Belanak is its soul.
There’s something special about Selong Belanak. The beach is calm, the waves are gentle, and the sunsets are the kind that make you stop and stare. It’s easy to see why people fall for it. But from an investment angle? It’s also a smart move. Prices have started to rise, but they’re still well below what you’d pay in Kuta¹. That gives it a real upside, especially as more people discover the area.
Buyers are starting to realise this. Villas here are held tightly, and when something becomes available, it doesn’t stay that way for long. Add in the area’s growing popularity with returning guests and boutique hotel operators, and it’s no surprise that smart investors are starting to focus on this area.
What also makes Selong Belanak unique is its sense of community. The Selong Belanak Community Association organises weekly beach cleanups, manages a local incinerator, and supports recycling efforts—quietly shaping a cleaner, more sustainable coastline. Social spots like Klub Kembali are also making waves, with curated dinners and standout cocktails that bring regulars and visitors together.
Want to Build, Buy Ready, or Go Off-Plan?
It’s one of the most common questions we hear at Nour Estates: “Should I build a villa, buy something finished, or go off-plan?” The answer depends on your goals. Here’s our take:
Build Your Own
Buy Ready
Off-Plan
Fully customizable design, ideal for long-term personal use
Immediate rental income, low risk, easy resale
Lower entry cost, potential capital gains
Time-consuming, rising construction costs, requires on-site management
Higher upfront price, limited stock in high-demand areas
Developer risk, delays, due diligence required
Buyers with time, experience, and a personal lifestyle vision
Investors seeking quick returns and low hassle
Buyers comfortable with risk looking for value
Each option serves a different kind of buyer. What matters most is knowing your goals—and working with people who know the land, the process, and the pitfalls.
The Opportunity in 2025
The unique thing about South Lombok is this: it’s still early, but not too early.
There’s infrastructure. There’s demand. There’s tourism. But there’s still affordability, which you won’t find in places like Canggu or Uluwatu anymore¹. And that’s the sweet spot.
If you’re strategic about location, work with people who understand the area, and buy smart—you can secure something beautiful, usable, and profitable.
What We’re Seeing Work Best
At Nour Estates, we’ve seen the strongest results come from:
• Finished villas in walkable, beachside areas, close to amenities
• Seaview serviced plots ready to build (with road and utilities)
• Properties with clear zoning and documentation
• Investors who spend time here before they buy
Final Word
The window of opportunity in South Lombok isn’t closing yet—but it is starting to narrow. Tourism continues to rise 6 . Direct flights are getting more frequent7. Travellers are staying longer, spending more, and looking for homes that offer both style and substance.
If you’ve been thinking about buying a property in Lombok but haven’t made a move yet, 2025 could be the right time—The market’s growing, but it’s not overcrowded or overpriced—yet.
As always, if you need guidance, we’re here for that too. There is no pressure. Just honest advice, real experience, and a deep love for the island and its people.
About Nour Estates
Buying property in Lombok can feel overwhelming. We’ve been through the process ourselves. We know how exciting it is—and how confusing it can be. It’s often fragmented, the rules aren’t always clear, and there’s no central guide to help you through it all.
That’s where we come in.
At Nour Estates, we bring everything together in one place— property search, investment advice, trusted partners, and local insight—so you don’t have to figure it out alone.
From research to purchase, we’re your guide on the ground—helping you understand the market, avoid common mistakes, and make smart investment decisions that feel right.
Lombok is growing fast. Let’s make sure you’re part of it. Contact us now.
Yasmina for Nour Estates Your Experts in South Lombok Property +62 853-3713-3898 hello@nourestates.com www.nourestates.com
Sources
1. Aggregation of Various Real Estate Indonesian Websites—South Lombok Property Listings and Price Trends (2023–2025)
2. Indonesia Ministry of Tourism & Creative Economy—Regional Growth Updates: https://kemenparekraf.go.id/en/articles/developing-tourism-potential-in-central-and-eastern-indonesia-motce-holds-technical-coordination-meeting
3. Lombok Airport Domestic and International Routes: https://www.flightconnections.com/flights-to-praya-lombok-lop
4. Nour Estates Internal Sales Data and Customer Feedback (2024–2025)
5. Booking.com, Airbnb, TripAdvisor and AirDNA—Villa Occupancy Rates and Guest Reviews in Selong Belanak and Kuta (Data compiled from respective platforms)
6. Bank Indonesia NTB Regional Economic Reports—Construction Costs and Inflation (2024): https://www.bi.go.id/en/publikasi/ruang-media/news-release/Pages/sp_2614424.aspx
mylombok Anniversary Party X TGC
mylombok Magazine celebrated what has been an exciting and flourishing year at The Garden Collective, Kuta on 28th Feb. To everyone who came and supported us – you rocked TGC, thanks to you and our DJ, Dimas. To all of our sponsors, clients and TGC - thank you for all of your support throughout the year. We are looking forward to another booming year ahead. See you on the dance floor next year!
HONEST MADE Launch Party
Honest Made is the 1st ever recycling facility on Lombok and the opening of their ‘doors’ was celebrated on 10th April in Kuta. Tom and Lachie are the two founders who have poured their hearts into this project. They recycle the plastic and create amazing modular furniture out of it. They are proving that sustainability can be creative. For more information: @h.o.n.e.s.t_m.a.d.e
A New Classroom is Born—Serangan
Pak Muslim, or Mus (as he's affectionately known) couldn’t be prouder seeing one of his ‘Dreams come true’. A few editions back you may have read an article about ‘Sunday School in Session’, where the local kids attend school on the beach every Sunday to learn English. It’s always been a dream of Mus’s to have a ‘real’ classroom to teach the children in. On 3rd April Mus’s dream came true with the opening of a brand new classroom, gratefully donated by Joey and all his friends – being regular surfers in the area, they visit the school every week to help where they can. Mus and the children couldn’t be prouder! If you would like to help you can visit: @seranganbeachschool
This is Lombok!
Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:
Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.
Gili Islands
A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.
Kuta and South Lombok
Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.
The Southwest
Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.
Mount Rinjani
For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.
THE DIRECTORY
EAT
Senggigi and the West Coast
Verve Beach Club
+62 878 6451 1311
La Chill
+62 878 9273 4182
The Sira
+62 370 7525555
Kuta and South Lombok
Ashtari
+62 811 388 4838
Soiree
+62 851 8315 8089
The Well
+62 822 6642 5518
Kawan Kopitiam
+62 821 2930 1887
Pizza Shack
+62 821 4736 8006
Mama Pizza
+62 812 4659 0212
Terra
+62 859 3663 3130
The Breakery
+62 811 381 2124
Chez Marlin
+62 822 5844 3170
La Fama
+62 895 0523 6729
Tree House
+62 821 4488 8710
Damonte Gelato
+62 878 3709 7570
Mana Yoga Retreat
+62 853 3862 8659
TAKU
+62 819 1595 0318
Origin
+62 821 4446 9996
Segara Lombok
+62 823 4096 3101
Klub Kembali +62 817 977 7701
Mango Rooftop
+62 853 3777 0451
Three Sisters
+62 823 3943 4472
Pronto Pizza +62 812 7777 3977
Amber +62 853 3875 3290
Disini +62 813 3842 4605
Boni Beach +62 823 3943 0612
Tropik
+62 877 9804 3859
Laut Biru
+62 821 4430 3339
Gili T
Kayu Café +62 878 6239 1308
Pearl Beach Lounge +62 819 9715 6999
La Cala
+62 8177 2852 855
The Banyan Tree +62 8789 8524 709
Regina Pizzeria
+62 8776 5066 255
The Roast House +62 8174 9160 04
L'Osteria Dell'Isola +62 8180 5771 375
Pesona Lounge +62 8133 8088 963
Pearl Sunset Resort +62 8113 9009 050
Fat Cats +62 8533 7156 982
Gili Air
Papaya Beach Club +62 819 0784 7382
Gili Coffee Roasters +62 859 6034 2360
Kopi Susu +62 821 4737 1516
Pachamama Cafe + Cantina +62 821 4649 5915
Gili Meno
BASK
+62 812 3764 7471
PLAY
Spas and Wellness Senggigi and the West Coast
The Sira +62 370 7525555
Kuta and South Lombok
Ashtari Yoga +62 812 3892 0735
Mana Yoga Retreat +62 853 3862 8659
Orelia Spa & Lifestyle +62 821 2591 3106
Gili T
Azure Spa +62 823 3910 4881
YOU SPA +62 821 4456 7093
Retail
Kuta and South Coast
Billie’s +62 877 8422 9426
Anggrek Lombokensis - florist +62 877 3884 5107
Nine-Nine +62 823 4027 1064
Health & Leisure / Recreation Senggigi and West Coast
Scuba Froggy +62 878 1633 5000
Kuta and the South Ashtari Cooking Class +62 811 388 4838
Blue Marlin Dive +62 823 4098 6987
360 Surf Academy +62 853 3895 5800
Ocean Addicts Lombok +62 813 5332 5630
Awan Paper +62 822 6601 0423
Scuba Froggy +62 878 1633 5000
Nine-Nine +62 823 4027 1064
Gili T
Dive Central +62 812 29569183
Lutwala Dive +62 859 5521 6926
Gili Divers +62 821 4789 0017
Property
NAGAINDO +62 813 5332 9501
Atrium Lombok +62 811 3900 7500
7Palms +62 817 1729 2980
STAY
Hotels
Senggigi and West Coast
The Chandi Boutique Resort & Spa +62 370 692198 www.the-chandi.com
