It’s the middle of high season, with the sun shining and Lombok as vibrant as ever. From the Gili Islands to the south coast, there are numerous ways to escape the crowds, and nothing beats a much-deserved relaxing staycation. TIKA in Kuta and Villa Gladak are our latest top picks for a chilled-out getaway. Looking for a vibrant night out with live music? Check out our profile of Soirée in Kuta.
This issue is also packed with delicious food and drink stories. There’s more on the long running Qunci Chef in the Wild fine dining series, and there’s an interview with Chef Valentina Escobar from Nohi about fresh food and pastries. We also talk with Mike King about the story of Island Brewing, and hear from Daniel of Klub Kembali on how to make the perfect Pineapple Tepache.
For art and design lovers, check out our piece on the Dalam Interiors lifestyle boutique at Sempiak Seaside Resort in Selong Belanak, while our ‘Through A Lense’ picture story showcases 'The Island that never gets boring," by talented photographer Karlijn Struik. Additionally, Madi Stewart explains marine conservation in action with Project Hiu shark tracking.
For budding property investors, make sure to read our features about maximising real estate value with Ilyas and Nour Estates’ guide to finding the perfect plot of land in Lombok. On the events front, there were a couple of key recent happenings with the opening of The Head Quarters food court in Kuta and Rabbit Jump just celebrated its 2nd anniversary.
ENQUIRIES
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E-mail: info@mylombokmag.com
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THE BAD GUY NOTICE
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Lima Elemen Grafika. The views and opinions expressed in this publication are not necessarily those of the authors and mylombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.
Helping Hands
Planting
Meet the Expat
Michael King, Island Brewing
Through a Lense
The
EAT
Chef Interview
Valentina Escobar
Eating Out
Soirée, Kuta
ESTATE
Luxury
Villa Gladak, Kuno Villas
Hotel Review
Tika Lombok
Nour Insider
Hilly Land or Flat Land in Lombok
Property
The
Karlijn Struik | karlijnstruik
PROJECT HIU
TRACKING SHARKS IN INDONESIA’S WATERS
DALAM INTERIORS
SHOWCASING INDONESIAN ART AND CRAFTMANSHIP
MICHAEL KING, ISLAND BREWING
GOOD BEER, GOOD FRIENDS, GOOD TIMES
explore
PROJECT HIU
Tracking Sharks in Indonesia’s Waters
Madison Stewart (Madi) launched Project Hiu in Lombok after she witnessed the brutal reality of the shark fishing trade and realised that vilifying fishermen would never save the sharks.
Hiu means ‘shark’ in Bahasa, and the project’s mission was simple: to turn the boats that once hunted sharks into vessels for eco-tourism, providing fishermen with a sustainable livelihood while keeping these fascinating marine animals in the ocean where they belong.
Since then, the boats have become a fleet. The project has carried out Indonesia’s first tiger shark tagging, and has invested in community works, such as clean water systems, education sponsorship and waste management projects.
Why tag sharks?
The tagging program has been set up to answer some basic questions: Where do sharks go? and Which habitats are best for their survival?
In simple terms, Project Hiu’s shark tagging mission is about safely catching a shark, attaching a special tracking device to it, and then releasing it back into the ocean. The tags send back signals that track the shark’s movements, logging the places they frequent, the depths at which they swim and the water temperatures they prefer.
As Madi explains: ‘Using satellite telemetry, we can follow a shark’s movements over weeks, months or years. Tracking also helps us understand its migration, its behaviours and the threats it faces. It’s like giving the shark a ‘Fitbit’ so we can follow its journey and figure out how best to protect it’.
This new information not only expands scientific understanding but also has management implications for larger areas, particularly in the context of a national marine park that remains open to fishing.
‘We’re also collecting measurements to determine the ratio of immature to mature sharks of all species within the region’, says Madi. ‘If a population is largely immature, it’s likely a species will face extinction in the region where there’s heavy fishing pressure, as individuals cannot reproduce before being caught’.
This information adds to the current data on shark species, and recording the sharks they see during their research allows the team to update the known range of shark species and make an initial assessment of shark biodiversity.
Alisha’s story
Recently, the team discovered that a great white shark named Alisha had swum from South Africa to Indonesia—a record-breaking distance of more than 37,000 kilometres.
‘That’s huge’, says Madi. ‘It redefines everything we thought we knew about these predators. The previous record was about 20,000 kilometres, so this was the longest migration ever documented for her species. It’s also the first confirmed case of a great white shark moving between southern Africa and Southeast Asia—two vastly different marine ecosystems’.
Alisha, a sub-adult female, was tagged in 2012, just off the coast of South Africa. She was caught in Indonesian waters. After the team obtained the tag, they were able to contact the South African team that tagged Alisha and track her progress. Her journey offered rare physical evidence of long-distance shark dispersal.
Another important aspect of the discovery was that it came about because of the relationship between Project Hiu and the fisherman of Lombok.
‘Without them bringing us the physical tag’, Madi explains, ‘we’d have never known about it. Alisha was tagged in South Africa but the battery ran out before she crossed the ocean. The fishermen returned the tag to us 8 years later’.
A team on a mission Madi is a technical diver, filmmaker and keen advocate for sharks. Her background is in film and television, working on documentaries, including Shark Week. She has been to many parts of the world to swim with sharks. She’s particularly proud that she had the opportunity to work with her hero, Valerie Taylor.
Her role in the project has been to put together the team of scientists who do the research. The core team includes: Mahardika Rizqi Himawan from UNRAM (University of Mataram) in Lombok; Dr Chelsea Black, a shark tagging expert from the USA; and Tanner, a professional shark handler.
She also helps to secure the sharks, bringing the fishing boats into the mission and training the fishermen to help with tagging.
‘The main thing we want the public to know’, says Madi, ‘is that, in conservation, it’s not common to see shark advocates and shark fishermen working together. What we have built has been made possible through friendship. People wrongly think we are ‘re-educating’ fishermen. We aren’t. They’re already educated; we are learning from them. They are often seen as the villains, but they are the good guys; our new family’.
The project is partially funded through grants but mostly relies on the generosity of the public. People can help the team’s work by donating or even buying a T-shirt from the shop.
Project Hiu has attracted a lot of attention and received welcome recognition. It’s won awards, and has been featured on Shark Week, the BBC, the ABC and others. The public misconception about sharks can make the work challenging at times , but it’s also rewarding. People appreciate the project’s aims and its approach—and especially the fact that the team works with the fishermen.
‘It’s exciting’, says Madi. ‘We’re working with the unknown— always learning new things about the sharks. It’s great we can do it with the very men who were once killing sharks. And everything we find out is about helping us protect the sharks even more. For me, that’s a great goal’.
A Culinary and Cocktail Voyage from Hong Kong to the Indonesian Archipelago
This September 12th to 14th, Qunci Villas Resort
invites you on a bold and beautiful journey of taste and tradition with “The Silk & Spice Route”—a threeday culinary and cocktail celebration tracing the aromatic trails from ancient Canton to the islands of Indonesia.
Inspired by the legendary Silk Road, this immersive dining experience weaves the delicate refinement of Cantonese cuisine with the rich, spice-laden soul of Indonesian cooking. It’s more than a meal, it’s a story told across plates and glasses, crafted by culinary masters and elevated by cocktails unlike anything else in Lombok.
WHY SILK & SPICE?
The name evokes history, culture, and the movement of flavour—where “Silk” reflects the elegance of Cantonese culinary traditions, and “Spice” represents the vibrant, earthy depth of Indonesian cuisine. Together, they form a rich tapestry of taste.
MEET THE MASTERS BEHIND THE MENU
• Chef Tsui Wai Yam
Executive Chinese Chef, Harris Gubeng Surabaya
Known for his technical finesse and contemporary approach, Chef Tsui presents Cantonese flavors with artistic flair and precision.
• Chef Tengku Boy Harris
Executive Chef, Qunci Villas Resort
A champion of modern Indonesian cuisine rooted in authenticity, Chef Tengku brings a soulful, spice-forward edge to each creation and a show stopping dessert finale.
• Special Guest Mixologist: Billy Wirawan
Head Mixologist, Mosaic Ubud
Acclaimed for his elevated understanding of botanicals, Billy will craft custom cocktails to perfectly complement the culinary journey—blending Chinese influences with tropical innovation.
Embark on a journey through wok, spice, and soul with an elegant fusion tasting menu.
• Optional Cocktail Pairing by Billy Wirawan
• Entertainment: Traditional Ribbon Dance
Pricing:
IDR 650,000++ (Food only)
IDR 1,200,000++ (With Cocktail Pairing)
*Special Offer: 20% Discount for Indonesian Passport Holders (KTP or Passport ID required)
September 14: Dim Sum Affair
Lunch & Dinner Service | A la carte & tasting-style
The Art of Yum Cha—a relaxed day of handcrafted dim sum and dumplings—experience the art of live dumpling folding and taste regional Chinese favorites, paired with tea, light cocktails, or Billy’s custom creations.
• Live Electone Chinese Music (7 PM – 10 PM)
Pricing Options:
• A la carte menu available
• Tasting sets from IDR 250,000++
• Optional cocktail pairing: IDR 150,000++
• Unlimited Dim Sum: IDR 450,000++
• Free Flow Cocktails by Billy Wirawan: IDR 550,000++
Where culinary artistry meets mixology magic, The Silk & Spice Route promises to be one of Lombok’s most memorable dining events of the year. Limited seats, unlimited flavor.
Reservations essential. Contact Qunci Villas to secure your spot.
Quali Asian Dining—Qunci Villas Resort +62 821 4732 7446 quncilvillas quali.qunci
DALAM—ART OF LIVING: SEMPIAK SEASIDE RESORT
Showcasing Indonesian Art and Craftmanship
Close to the shores of iconic Selong Belanak beach might seem a curious choice of location for Lombok’s latest lifestyle store. However, Dalam Interiors is a retail venture from Sempiak Seaside Resort, so in fact, it all makes perfect sense.
Situated within the resort grounds right on Selong Belanak, Dalam is the only curated lifestyle shop of its kind in the area. Sempiak Seaside Resort is a Selong Belanak pioneer, having been a fixture in the hills overlooking the ocean for many years. From the very beginning, Sempiak’s approach to the interior design of its villas was unique and refreshing, blending contemporary style with its rustic tropical elegance. This remains a combination few other resorts have matched. After more than 15 years, it remains the epitome of classic luxury.
Now, Dalam brings its distinctive art and design concepts to the retail market. Dalam: Art of Living showcases a curated range of home décor, art, giftware, women and men’s clothing and natural beauty products. Keeping to its long-held sustainability ethos, all items are sourced in Indonesia, with the exception of one exclusive collection from Singapore. This supports local artisans and honours the heritage and ensures the continuation of quality Indonesian craftsmanship.
The essence of Dalam is best described as ‘art meets culture.’ It focuses on curating authentic and sustainable wares that are both elegant and functional. This spans original artwork, interior décor, gifts and unique, stylish apparel. All are rooted in the local creative process that champions handcrafted quality.
All items are thoughtfully selected with style conscious customers from residents, to expats and visiting travellers in mind.
Be it wares to enhance the home, a curated collection of trendy fashion pieces you won’t find anywhere else in Lombok, meaningful art or stylish one-off souvenirs for travellers, this eclectic collection reflects the island style design heritage of Lombok and the wider Indonesian archipelago.
Situated in a rustic gallery style retail space, it’s a must-visit unhurried boutique shopping experience. Dalam can also ship items to anywhere in Indonesia. The collection is fluid with new items for sale added on a regular basis. Stay in the loop and follow on social media to hear about latest products and shipping details.
+62 811-3901-137
dalam.interiors
PLANTING SEEDS OF CHANGE
How Enjoy Life is Inspiring Indonesia’s Next Generation
On the island of Gili Air, a quiet but powerful movement is taking root. It doesn’t begin with grand gestures or global headlines. It begins with a single child picking up trash, a recycled brick laid in a classroom wall, and a basil plant growing in the sun..
At the center of this movement is Enjoy Life, a nonprofit organization dedicated to inspiring young Indonesians to become changemakers—one act of kindness, one piece of trash, and one garden at a time.
A Mission Rooted in Values
Enjoy Life operates on four guiding principles: Connection, Support, Environment, and Education. These values aren’t just words—they form the foundation of every project the organization supports, from building schools to growing gardens.
The mission is simple: empower the next generation to care for themselves, their communities, and the planet. Two initiatives perfectly capture this vision—the Inspirational School and the Football Tree.
The Inspirational School: Education Reimagined
In 2021, Enjoy Life teamed up with the local community to rebuild Gili Indah School, which had suffered damage during the 2018 earthquakes. But this wasn’t just a renovation—it was reimagination of what a school could be.
Inside, a powerful message stands out. A wall inscribed with the school’s motto, created entirely from students’ colorful fingerprints—a bold reminder that every child matters.
The Trash House: Turning Waste into Learning
At Gili Indah School, a unique initiative is turning waste into opportunity. The rumah sampah, or “trash house,” allows students to bring in collected waste, which is sorted and sold to local recyclers. The proceeds help fund school projects, such as building recreational facilities, making the school more self-sustaining.
This model is also used across Indonesia, especially in poorer communities, where children can study for free by bringing in recyclable trash. It’s a simple idea with powerful results, as explained by Lemo, Enjoy Life’s Indonesian coordinator:
“Every child can study for free—they just need to bring me the trash from around the island.”
This trade—trash for education—not only supports schools financially, but also teaches responsibility, environmental care, and self-reliance. For students like Rusty, it’s more than recycling—it’s a path to a brighter future.
Rusty’s Garden, Rusty’s Dream
Rusty was just nine years old when she began collecting trash. That small habit soon became a mission. Her efforts earned her a place in Enjoy Life’s Game of Kindness, a 30day challenge encouraging kids to perform daily acts of care for themselves, others, and the planet.
Her reward was a bright blue bicycle—but her story didn’t end there.
In 2023, Rusty sent a video to Enjoy Life, showing a plot of land she had cleaned and asking for help to turn it into a garden. The team partnered with Saifana Organic Farm and Pituq to bring her vision to life. In December, Organic Garden No. 1 was born.
Today, Rusty tends to two gardens. She grows basil, which she sells to local cafés, and spinach, which she cooks for her and her mom. She keeps the money in a plastic wallet— carefully saved for a goal that’s already shaping her life:
“I save it for my dream—to become an environmental scientist.”
Her sights are set on high school in Pemenang, then university. But her passion goes far beyond academics. “I want to help protect not just Gili Air, but the whole planet.”
When she’s not studying or gardening, she enjoys reading books—especially the ones about airplanes. And when asked why she loves tending her plants, she smiles. “Because I get to play with water,” she laughs.
Growing a Greener Future
Rusty’s journey—from collecting trash to growing food to saving for her dream—is a living symbol of what Enjoy Life stands for. It’s about building resilience, cultivating curiosity, and encouraging kids to believe that their actions matter.
Across Indonesia, Enjoy Life continues to reach new communities, launching new projects, and planting more seeds—both literal and symbolic. Through initiatives like the Football Tree, they even use the global language of sport to connect Indonesian youth with European football clubs, promoting cross-cultural exchange, confidence, and teamwork.
At its core, Enjoy Life is proving that real change doesn’t have to start big. It can start with a single fingerprint on a wall, a handful of basil, or a blue bicycle earned through kindness.
Because when children grow up believing they can change the world, they usually do.
MICHAEL KING, ISLAND BREWING
Good Beer, Good Friends, Good Times
Michael King was born and raised in Buffalo, New York. After qualifying in Business Administration, he took a job in the bar at a brewery and found his niche. He spoke with mylombok recently about his work with Island Brewing and what has led him to life as ‘a brewster’.
How did you get involved with Island Brewing?
I started at the Brew Pub chain in New York, and then moved to Colorado, where I worked for two years at the Rock Bottom brewery in Denver—one of the busiest pubs in the States.
I spent another two years or so in Hong Kong, working for Hong Kong Beer Company, before deciding to move to Bali, where there was virtually no craft beer being produced at the time. It was at Black Sand Brewery, where I met Mattia, founder of Island Brewing. After returning to the States due to the pandemic, I eventually came back to Bali—mainly to learn to surf—though that didn’t quite happen! I received a number of job offers and one of them was from Island Brewing
There were a few offers on the table from other companies but then I spoke to Mattia Di Bitonto, the founder. He’s Italian but he grew up in Bali and has been here for 25 years. I realised our visions about beers were aligned. The styles, branding and messages all made sense to me. It was a new brewery and an exciting opportunity to ‘start from scratch’ and help make it a success. I also found that brewing scratched a lot of my itches; it involves so many different aspects, such as chemistry, engineering and recipe development.
Island Brewing has seen non-stop growth and it’s now in its fourth year. When we started, we produced 10,000 litres a month and now it’s 100,000 litres.
The brewery production space, as well as the accounting and finance office, are in Kaba-Kaba, Tabanan. The sales and marketing office is in Berawa.
The work has been great and also a challenge. We’ve had super fun times and super hard times. That’s what makes it special.
Tell us more about your products. Pilsner is our most popular beer—our signature or ‘flagship’ product. There wasn’t a full flavoured lager that was drinkable so we made one. It’s very flavoursome—a super unique beer and I’m very proud of it.
We created our Summer Pale Ale to stand up to those from Australia. We focused on drinkability – you can sit around, have five or six and still want to take another sip. It’s super popular when the Aussies come to town in the high season.
Our Small Hazy is also about drinkability. We wanted a craft beer—not too soft, not too bitter—with all the flavours. We literally got it right just before we launched it.
Our Light lager has a story. Mattia wanted a beer that was like a midi, so we asked friends to bring over some Australian mid-strength beer. I took the idea from that and combined it with Mexican style beer to come up with the Light. We got it right and Mattia is a huge fan.
We also have our Black Sands brands. Kölsch is similar to a lager and it’s light to drink. I am super proud of our IPAs (India Pale Ales); they’re ‘easy drinking’ and best-sellers.
There are Limited Releases, too, such as the Big Hazy and the Double Hazy IPA in the keg. We make some beers with fruit—for example, Mango Beer and Pineapple Beer. That’s the fun part; they’re often seasonal and keep our brewing brains happy.
Tell us about a typical day at work.
I used to brew everything but not so much these days. I still try get involved every month to see how things are operating but now I’m more focused on planning, people management and developing the team, which is a constant challenge.
We have 44 people on our team. As we grow, we need more people to take on different roles. Our head brewer is Connor, who’s Irish, and he works alongside our two senior brewers: Tatenda, who is from Zimbabwe, and Smita from Indonesia. Smita started with some homebrewing experience and has grown with us over time. Watching people learn and grow is one of the best parts of the job.
Who has inspired or influenced you?
I’m always inspired by other brewers and market industry leaders—for example, Firestone Walker, Russian River, Ommegang —and how they maintain their excellence. We all want to produce beers people will fall in love with and appreciate. And here in SE Asia we’re making great beer.
When I was in Denver, my brewmaster at Rock Bottom, John McClure, gave me a solid foundation in brewing skills. I also enjoyed working with Duane, our other founding brewer, who was closely involved on the Black Sand side when I first joined Island Brewing.
One of my biggest inspirations and mentors is Chris White. He runs White Labs, one of the largest production laboratories that supplies yeast to breweries all over the world. He’s a great mentor in business and really understands what’s going on.
What have been the main challenges?
There have been quite a few challenges. Indonesia has no existing brewing infrastructure, so we’ve had to build everything from the ground up. One of the biggest hurdles is managing the supply chain for key ingredients like barley and hops. On the operational side, the engineering aspects are complex—from CO2 delivery and CNG gas supply to water filtration systems and machinery maintenance. We also have to factor in the technology needed for high-quality production: canning lines, boxing systems, spare parts, and more. Taking all of these into account, infrastructure and logistics remain our biggest challenges. Also dealing with the rules, which seem to change in a blink of an eye. That’s part of living here and we just have to adapt. Basically, I have to plan six to eight months ahead.
Is there anything you would have done differently?
We might have tried different marketing for some products but that’s business. If I had to pick one thing, it would be managing waste water; it’s a huge task to understand it, to do it and to be better prepared to do it. We made some mistakes, but in the end we’ve overcome the problems we faced, and that’s allowed us to build the business we have today.
What do you enjoy doing in your spare time?
I try to play golf once a week and my cats take up some of my time. I also like to travel and even though I live on an island I like to get away for some city energy. I go to the States once a year, to see my family and go to industry events, where we pick and purchase our hops for the year.
What do you enjoy most about living and working in Bali?
Bali is unique. It’s ‘organised chaos’. You need to embrace it but it’s a pretty simple life and still moderately affordable. I work normal office hours, whereas most people here work flexibly. I have the pleasure of mixing with the local people; they are insanely friendly. And I’ve developed so much as a person by being around them. And of course the quality of life is great!
How would you sum up what Island Brewing is all about?
The business works because it was built on the foundations of friendship and good beer, which bring people together.
Our slogans touch on that. ‘Beer causes friends’ is one: beer is designed to be accessible and drinkable and social. Another is ‘Time well spent’. We invest time in making the beer—definitely well spent!
We believe in living what we sell and staying consistent in everything we do. Brewing is a craft that demands continuous learning and improvement—and that never stops for us. We’re committed to using top-quality, natural ingredients to create lower-alcohol, high-flavour beers that are fresh, highly drinkable, and accessible at a fair price.
To make great beer you have to be doing all the small things 100% of the time.
islandbrewing www.islandbrewing.beer
INTRODUCING ART+CRAFT
Discover the Creative Spirit of Lombok
Nestled within the quaint village of Selong Belanak, Klub Kembali has unveiled a vibrant new event that promises to add to the island’s cultural landscape. Meet Art+Craft, a captivating pop-up gallery and craft cocktail social event created by husband-and-wife team Daniel Schwizer, Owner of Klub Kembali, and Elissa Gjertson, Artist & Founder of Plastik Kembali. Celebrating creativity, sustainability and local flavor in a uniquely immersive experience, Art+Craft combines guest bartender and chef menus with recycled art—all served up via exciting events happening in Lombok and beyond.
A Pop-Up Gallery that Sparkles
At the heart of the Art+Craft experience is a curated collection of original artwork by Plastik Kembali, the Lombok-based studio renowned for transforming recycled materials into striking pieces of art that emphasize environmental consciousness and the beauty of renewal. Art+Craft visitors are invited not just to admire the art, but to engage in meaningful conversations about ecological responsibility and the power of creative reuse.
Craft Cocktails with a Cultural Twist
Complementing the visual feast is a curated selection of craft cocktails created by Klub Kembali’s talented bartenders alongside international guest mixologists. Each drink is thoughtfully designed to highlight Indonesian flavors —from fragrant spices to tropical fruits—and is meticulously paired to enhance the art on display. With each installment, the event introduces innovative techniques and diverse perspectives, ensuring a fresh and dynamic experience for returning guests.
A Spectacular First Edition with Celebrity Bartender Nico de Soto
The inaugural Art+Craft event made waves in South Lombok in July, featuring the world-renowned mixologist and celebrated bar owner Nico de Soto. De Soto’s presence brought an extraordinary flair to the occasion,
showcasing innovative techniques and bold flavors created in collaboration with the Klub Kembali team. Nico’s participation set a high standard for future gatherings, establishing Art+Craft as a must-visit destination for cocktail aficionados and creative explorers alike.
Future Events and Island-Hopping Inspiration
Looking ahead, Art+Craft is set to become an even more dynamic and collaborative platform. Upcoming events will feature visits from the Copper Bonnet team from Labuan Bajo, renowned for their inventive approach to mixology, as well as a very special culinary guest, Head Chef Nic Vanderbeeken from The Viceroy’s Aperitif restaurant in Ubud. These collaborations will bring new recipes, ideas and cultural influences to Lombok’s burgeoning food and creative scene.
Moreover, Art+Craft plans to extend its reach beyond Lombok, visiting other Indonesian islands including Bali, with the next event at the new East West Palms Interior Design & Events Showspace in Kerobokan, as well as a reciprocal visit to Copper Bonnet in Labuan Bajo. These journeys aim to foster connections among leading bars and restaurants across the archipelago, sharing recipes, techniques and inspiration to elevate Indonesia’s vibrant culinary and cocktail culture.
A Confluence of Connections and Inspiration
More than just an art exhibition and cocktail party, Art+Craft aims to be a social gathering that fosters genuine connections among a diverse crowd of creatives, travelers, locals and connoisseurs. Its relaxed, welcoming atmosphere encourages exploration and dialogue, making it an ideal setting to mingle, share ideas and draw inspiration from the rich tapestry of Lombok’s culture and creativity. Whether you’re an art enthusiast, a cocktail connoisseur or simply a curious traveler seeking authentic cultural experiences, Art+Craft events promise to ignite your senses and deepen your connection to Lombok’s vibrant community. Cheers!
Can you tell us a bit more about the inspiration behind Art+Craft?
Absolutely! Both Elissa and I are passionate about culture and creativity, so it’s natural for us to inspire each other. At Klub Kembali, we blend traditional Indonesian ingredients with modern techniques to create cocktails that are authentic and surprising. Together, we both see our work as a form of storytelling — each drink, like each artwork, has a narrative. We like to push boundaries and introduce new techniques, so our guests always experience something fresh.
As a married couple and business partners, how do you view creativity as a team?
Elissa:
We share a vision of offering something unique — whether it’s through art, food or hospitality. We always encourage each other to stay inventive and open-minded because, at the end of the day, it’s always about supporting each other’s passions and making sure our guests and visitors feel that energy too. For us, embracing this creativity leads to meaningful, unconventional ways of living and sharing. We want our guests and visitors to experience this and leave feeling inspired to pursue their own passions.
Daniel:
Exactly. We believe in pushing boundaries and creating spaces where people can connect through a piece of art, a crafted cocktail or whatever it might be that inspires each of us to have a more enjoyable experience. It’s all about making life more vibrant and encouraging others to embrace their passions fearlessly. This is what creativity in Lombok means to us.
UPCOMING ART+CRAFT EVENTS
• 5th September, Bali: Klub Kembali Guest Shift at East West Palms, Kerobokan
• 11th October, Lombok: Aperitif Chef’s Menu at Klub Kembali, Selong Belanak with DJ Koast
• 1st November, Flores: Klub Kembali Guest Shift at Copper Bonnet, Labuan Bajo
• 8th November, Lombok: Copper Bonnet Guest Shift at Klub Kembali, Selong Belanak with DJ Koast
• 20th December, Lombok: Special Art+Craft Holiday Event at Klub Kembali—follow @klubkembali for updates!
There’s nothing better than exploring the island with no plan and no destination. Along the ride you will find the best views, kids running up to wave and smile, families in the villages inviting you in for a cup of Lombok coffee, and beaches so quiet you can have them all to yourself.
My favorite places on the island? Sembalun. Whenever I go back, I always visit Bukit Selong. Watching the sunrise there is pure magic.
Lombok keeps surprising me, and at the same time, it always feels like home.
Photography by Karlijn Struik | karlijnstruik
A FOCUS ON FRESH FOOD AND PASTRY
SOIRÉE, KUTA
FINE CUISINE AND COCKTAILS WITH A LIVELY VIBE
VALENTINA ESCOBAR
Valentina Escobar, Nohi
A Focus on Fresh Food and Pastry
Valentina Escobar is the founder and chef at Nohi in Kuta, Lombok. She was born in Santiago, Chile, and had her sights set on becoming a pastry chef from an early age. She spoke with mylombok about what has become her major focus in life.
When did your interest in food begin?
I have always been interested in food, since I was 5 years old. When I wanted to eat cookies, I made them rather than buy them. I used to cook with my mom every Sunday; I made the dessert and she would make the lunch. And I always made birthday cakes for everyone in the family.
How did you decide you’d make cooking your career?
When I finished school, I studied graphic design in Chile. Cooking was more like a hobby; I didn’t see it as a career. I loved working with pastry, and I knew I could use graphic design for what I hoped to do. I also set up a pastry website. I always mixed pastry with graphic design—and I still do.
After my 3rd year of studying, though, I decided to study to become a pastry chef. In Chile at the time there weren’t any pastry courses, but my aunty lives in France, close to Ecole Ducasse. She said I should come to France, and study the language, because I needed French for the pastry school. So, in 2017, I went to France and worked at a bakery from 5am to midday, for free; that’s where I had my first lessons in professional pastry making.
When I’d learned enough French, I applied to the school. In the first interview, I was so nervous. I couldn’t answer a single question. I knew nothing! But the last question was: ‘If you could design a wedding cake, how would you do it?’ I took my pen and used the entire page to draw how I wanted it to look. I guess that got me an interview with the chef. I got a place!
I was at Ecole Ducasse for one and a half years. From Monday to Friday, 5am to 12pm, I’d work in the kitchen, learning to make pastries. In the afternoon we’d study theory until about 4pm. It’s the best pastry school in France, and I made friends with people from all over the world.
Tell us about some of the places you have worked. After I finished my studies, I did an internship in my favourite pastry shop in Paris: Maison Ladurée. I always wanted to work there, so I contacted them when I’d finished at the school, not expecting to hear from them, but they replied, and I did a 3-month internship there. They offered me a job but I didn’t want to work in a place where I always had to follow another chef’s recipes. Also, they used a lot of processed ingredients.
I wanted to be able to use my own ideas, make my own pastries, and live and work somewhere where I could use fresh ingredients. For example, rather than ready-made chocolate, I preferred to buy cocoa and make my own chocolate.
Indonesia seemed to be the answer. And it was cheaper to live there. I arrived in Bali and visited every vanilla and cocoa farm there was. One weekend I decided to go to Gili Trawangan to do a dive course (I love scuba diving). They recommended the rescue dive course. I ended up working as an instructor at DPM Diving for a year but then Covid hit and I went back to Chile.
Those were the worst years of my life. I didn’t know where I wanted to stay or what I wanted to do, so I started cooking at home and selling pastries to my neighbours.
How did you eventually end up in Lombok?
I had previously spent a weekend in Lombok, diving at Blue Marlin, and had stayed in contact with Marie, the manager. One day she called me and said that Lombok was open again and many restaurants were looking for chefs. I flew to Lombok and Nohi was born.
The first time I went to check whether the place was suitable, I immediately fell in love with the view and knew it was the right place. I started renovations straight away and when we first opened, I worked in the kitchen with my staff every day. Gradually we increased the opening hours —now it’s open until 10pm—and expanded the menu. Nohi has now been open for three years
Tell us about Nohi and the concept for the menu. I miss my old home but I have brought everything to Nohi, including recipes from my mother and my aunty, so Nohi is my home now. Soon, I’ll be making Chilean food for the dinner menu and we’ll serve Chilean wine. I only use super good quality ingredients but I make simple dishes that appeal to everyone.
How would you describe or define your style of cooking?
I would say it’s based on French pastry but I always try to work with the fresh ingredients I have around me. I don’t go far; I love to support the local farmers. That’s my ‘philosophy of cooking’. For example, I use Indonesian ingredients to add a twist. They are often the inspiration for my dishes; I mix them to get the perfect balance or taste.
What’s the best piece of cooking-related advice you’ve ever received?
When I studied classic French pastry, the chefs would tell me to do the recipes the way they did and not change anything. So I suppose going against that advice has been the best thing for me. Wanting to go the opposite way made me want to create even more.
Which dishes do you most like to cook?
Pastries, of course. I also like to cook breakfast. And I like to make pasta because I need to be precise, just as I do when making pastries.
What are your favourite ingredients?
Fresh vanilla, chocolate and butter. I love to use ingredients I find around Lombok. I can’t find an alternative for the butter I want, though, so I use imported butter.
Which are your 'must have' kitchen gadgets?
A spoon, a whisk, and my pink kitchen maid – this was the first thing I bought when I arrived in Lombok.
Describe a typical day at work.
I wake up and come to Nohi to have my coffee. I usually work there in the morning and then back home to cook. On some days I also work on the computer or go to the beach in the afternoon. I usually like to eat dinner at a restaurant. I go to sleep early.
What is most rewarding and most challenging about your job?
Being able to be creative is rewarding. I can merge the kitchen and design areas, incorporating my baking and graphic design skills. I like that Nohi is mine and I work for myself. I like everything about Nohi —it’s my baby!
The biggest challenge is organising everything; sometimes it’s super hard to focus on one thing.
What are your plans for the future?
My immediate goal is to develop my pastry chef skills even more and create new pastries I have in my mind. And maybe open another place that will be just pastries.
Apart from cooking and creating dishes, what other things do you really enjoy?
I love living in Lombok—the beach, the weather, the access to fresh ingredients, and diving whenever I want to. And I like to crochet and paint; recently I have been doing the decorating for Meraki Villas. Things I can do with my hands.... it’s like my therapy.
Who is your favourite celebrity chef?
Massimo Bottura. He was the first Italian chef to break the boundaries of classic Italian food.
What would you say are the most important qualities in a successful chef?
Perseverance. And listening. Before you do something, it’s important to learn from the experienced and the best. Then you can go your own way, find your own style and create your own cuisine.
Chocolate Mousse
Ingredients
• 80 gr milk
• 20 gr heavy cream
• 2 egg yolks
• 10 gr sugar
• 170 gr dark chocolate
• 185 gr heavy cream
Instructions
1. In a saucepan, heat the milk with the 20 gr of cream.
2. In a separate bowl, whisk the egg yolks with the sugar until the mixture is a light yellow colour, almost white.
3. Once the milk boils, pour half of it into the whisked egg yolks. Mix, then return everything to the saucepan and heat over low heat, stirring constantly, until it reaches 85°C.
4. Pour this mixture over the dark chocolate. Let it sit for one minute, then use an immersion blender to process it until it's smooth and homogenous. Set aside.
5. Whip the 185 gr of cream until it reaches a firm yet smooth consistency. Be careful not to overwhip it.
6. Fold the whipped cream into the chocolate mixture in three separate additions, using gentle, enveloping motions. Refrigerate for at least a couple of hours.
Serving Suggestion
I highly recommend serving this with an acidic fruit sauce, a salted caramel sauce, or, as you see in the photo, with dulce de leche and sea salt.
Mango Tarts
Ingredients
Tart Shells:
• 110 gr all-purpose flour
• 60 gr unsalted butter, cold and cubed
• 40 gr confectioners' sugar
• 20 gr beaten egg
• A pinch of salt
Pastry Cream:
• 500 gr milk
• 100 gr sugar
• 4 egg yolks
• 20 gr all-purpose flour
• 20 gr cornstarch
• 1 vanilla bean
Instructions
Tart Shells:
1. Mix all the ingredients except the egg with your hands until you get a sandy texture.
2. Add the beaten egg and mix just enough to form a homogenous dough. Do not overmix.
3. Wrap the dough in plastic wrap and refrigerate for a couple of hours.
4. Once chilled, roll out the dough between two sheets of parchment paper to a thickness of about 2 to 3mm.
5. Press the dough into your tart pans and place them in the freezer.
6. Bake at 160°C (320°F) for about 20 minutes, then let them cool completely.
Pastry Cream:
1. Split the vanilla bean lengthwise and scrape out all the seeds. Add the seeds and the bean pod to a saucepan with the milk and bring to a gentle boil over low heat.
2. In a separate bowl, whisk the egg yolks with the sugar, flour, and cornstarch until the mixture is a light yellow colour, almost white.
3. Once the milk has boiled, pour half of it into the egg yolk mixture and whisk to combine. Return this mixture to the saucepan with the remaining milk and vanilla bean. Cook over low heat until it begins to boil. Once it starts boiling, cook for one more minute, then remove it from the heat.
4. Pour the pastry cream into a glass or ceramic bowl. Cover it with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least three hours.
Assembly
Fill each tart shell about ¾ of the way with the cooled vanilla pastry cream and top with fresh mango cubes.
Eggplant: Perfectly Purple (Or Green, Or...)
It doesn’t look like an egg, it isn’t related to an egg and it certainly doesn’t taste like an egg. Guess what? It’s an eggplant. At least that’s its name in the United States, Canada and Australia. In the UK and Ireland, France, Germany and the Netherlands it’s called an aubergine. That word is a French derivation (via Spanish) from the Arabic albadhinja. The related word brinjal is used in some parts of Asia to refer to this ‘veggie’ which is, in fact, a fruit.
Confused yet?
All eggplant varieties (Solanum melongena) are part of the nightshade family of plants and related to potatoes (vegetable tubers) and tomatoes (also fruits). In Indonesia, there are several types of eggplant and the fruits, known as terong and mainly used as vegetables, are popular in many traditional dishes.
EGGPLANT VARIETIES
These two are probably the most commonly used: Terong Ungu
The name literally means ‘purple eggplant’. This variety is elongated (up to 25 cm in length) and rich purple in colour. It’s used in lots of dishes in Lombok and is almost always eaten cooked. Very young fruit can be eaten raw but as they mature they develop a more bitter taste.
Terong Lalap
This means ‘fresh or raw eggplant’. It is smaller, round in shape (5 to 8 cm in diameter) and usually green, although it can be found in yellow through to pale purple shades. It keeps its shape well when it’s cooked and is mainly served raw, depending on the recipe. It’s often used as a vegetable component in sambals, curries and stir-fries.
The Leaves
Both types have lobed leaves, that are slightly furry underneath. As it’s a member of the nightshade family, the plant’s leaves contain various glycoalkaloids, which are toxic if consumed, causing irritation to the throat, nausea and vomiting. They are often used, however, as traditional remedies, applied to the skin as poultices to soothe burns, cold sores or abscesses.
AND IT’S GOOD FOR YOU
Eggplant is approximately 90% water but still has great nutritional value. It is low in calories (20 to 35 calories per 100 gr of cooked vegetable), cholesterol-free and high in dietary fibre (2.5 gr per 100 gr), which supports digestive health. It contains small amounts of vitamins B1 and B6, K and C, and various minerals, including iron, potassium, folate and manganese.
It also has antioxidants, particularly in its skin (slightly more in the purple varieties); including antioxidants in the diet can help protect cell membranes, including brain cells, from damage caused by free radicals.
POPULAR EGGPLANT DISHES
There are plenty of recipes available for preparing and cooking eggplant. Here are some of the most popular traditional dishes.
Sambal Terong Balado
A sambal is a typically Indonesian chili sauce or paste, often mixed with shrimp paste and other ingredients. Balado is a type of sambal but instead of being added as a topping, balado is usually cooked right into the dish.
Sambal terong balado is an eggplant version of the sauce, originally from West Sumatra. It features deep- fried or sautéed eggplant, usually Terong ungu, sliced and coated in the sambal, which is made with red chilis, shrimp paste, tomatoes, garlic, ginger, shallots, palm sugar, lime juice and herbs. For a healthier version, the eggplant can be steamed. This balado is ideal to mix with ingredients such as fish, seafood, chicken or other proteins and is served with rice. It also makes an appetising side dish.
Beberuk Terong
Beberuk is a fresh vegetable sambal—a spicy condiment or salad served as a side dish with other main dishes. It’s often paired with crispy fried chicken, grilled fish, tofu or tempeh. Its function on the plate is to provide freshness and a crunchy texture, to contrast with heavier components of the meal.
Beberuk terong is made with raw vegetables such as long beans (also known as yard long beans or asparagus beans), cucumber, mangoes and, of course, eggplant—usually fresh terong lalap. It’s topped with tomatoes and a spicy chili sauce, made with red chilies, shallots, garlic and other spices.
Lalap
Lalap is a vegetable dish with a sambal as a dipping sauce. It includes various uncooked vegetables, including fresh terong lalap, along with cucumber, tomato, snake beans and cabbage. Lightly blanched vegetables, such as spinach, sweet potato and chayote (also known as choko) and fresh herbs are often part of this dish.
And…
Eggplant works well in many cuisines and flavour combinations, including those from the Mediterranean.
Eggplant Parmigiana
Just coat thick slices of eggplant (the purple variety works best here) with seasoned flour, egg and breadcrumbs, with added parmesan cheese, then place it in a baking dish between alternate layers of tomato sauce, perhaps with basil or oregano and sliced olives, and your choice of meltable cheese (mozzarella is ideal). Sprinkle with more parmesan… and bake. Serve with fresh herbs on top.
Sempurna! Perfetto! Just perfect!
SOIRÉE, KUTA
Fine Cuisine and Cocktails with a Lively Vibe
For a vibrant night out in Kuta, all roads lead to Soirée. This is an entertainment hangout done differently from virtually every other place in Lombok—and it shows. There are many live entertainment venues on the island but few have got every element of a memorable night out planned to perfection.
For example, a good night of live entertainment often means compromising on the food service or a stylish lounge vibe— but not at Soirée. It delivers an American-inspired concept to Kuta, where every detail is carefully designed to create the right experience.
Soirée’s live music nights have become a key fixture in Kuta’s nighttime entertainment scene. It’s an eclectic mix of laid back, smooth jazz to contemporary chart toppers in a lively setting for dining, drinks, and dancing. In short, it’s a live venue, restaurant, café, and vibrant cocktail bar all rolled into one.
It’s a hangout of choice for groups looking for a night of stylish, multifaceted entertainment. It all comes together seamlessly too. Take the eye-catching, artful décor of soft lighting and plush seating, the curated background music and an inventive menu showcasing classic and contemporary American and global favourites.
The chefs have devised a menu of bold American flavours with fresh local ingredients, as well as classic Indonesian and European dishes. Highlights include: Jumbo Prawn Risotto, Lobster and Angel Hair pasta with cream royale, Slow Cooked Duck Leg with mushroom risotto and enduring local favourite Chicken Taliwang.
At its heart, Soirée is a lively restaurant but with many additional bells and whistles. The team of skilled mixologists at the bar serve up craft cocktails, and the live band has that irrepressible knack of hitting all the right notes—whether it’s a casual night out or a lively group party celebration.
Soirée isn’t just about fine dining and the party vibe. A different ambience kicks off early at Soirée’s café, an inviting space for that first fix of caffeine, a lazy brunch or simply as a relaxed place to get some work done. Situated
beside the restaurant, Soirée Café is much more than just a coffee shop—it’s a laid-back place for locals, expats and visiting tourists to gather and indulge in barista premium coffees, an energising breakfast pick-me-up or while away the afternoon in style.
The café menu is available from morning until evening with hearty, classic favourites and traditional bites with a Kuta creative twist. Those with a serious sweet tooth will love it too. Dive into Double Chocolate Cake, layered with rich choco ganache, a zesty Lemon Meringue tartlet, or a traditional New York Cheese Cake.
In the ever-changing world of mixology, bartenders are always looking for innovative ways to elevate their creations and fermentation definitely fits the bill. While the words ‘fungus’ and ‘live cultures’ may not sound all that appetizing, fermentation has always played a huge role in drinks. After all, it’s the very foundation that turns grape juice into wine and creates the alcohol in beer. In fact, fermentation is a centuries-old process invented in early Egypt and, still today, can transform simple ingredients into complex, flavorful elixirs. Even more, harnessing the power of fermentation can add new layers of depth, aroma and complexity to your cocktails—and can increase your “coolfactor” behind your own bar. Let’s dive in.
The Science
How does it work? Alcohol fermentation is a natural biological process where yeast, bacteria or other microorganisms convert sugars into alcohol, acids and gases. Apart from alcohol, there are other types of fermentations that are part of our everyday lives and foods, such as yogurt fermentation, leavening of sourdough bread, or preserving foods by pickling. You probably eat fermented foods every day—whether you know it or not!
Why Fermentation Matters to Mixologists
• Fermenting fruit and vinegar mixtures, known as shrubs, takes the flavor profiles of cocktails from the more common sweet and sour to a much broader range, introducing nuanced flavors, such as tangy, funky or umami. This is great when you want to create a cocktail that moves away from the ordinary.
• Lacto-fermenting fruit (like strawberries or pineapples) using lactic acid bacteria adds a uniquely sour element to a cocktail, not unlike what would you taste in a sour beer. Even better: the probiotics in lacto-fermented brews can add a more healthy dimension to cocktails or mocktails. Great for our sober curious friends.
• Lastly, fermentation allows mixologists to use surplus including imperfect produce or discarded items like fruit rinds and turn them into amazing ingredients for cocktails while upping their sustainability game. Perfect for a zerowaste bar.
Ready to Get Going?
At Klub Kembali we made some cool cocktail fermentations for our recent “Art+Craft" bar takeover event featuring Nico de Soto. For that event we co-created three cocktails, all with certain elements of fermentation. From combining honey with garlic and spices for four weeks to more complicated ingredients like mead or mango wine, the process took a lot of patience and quite a bit of involvement. For those of you who don’t have the patience for this process, not to worry—some of these practices will make it into the next edition of our cocktail menu so stay tuned! But, for our dear readers who are ready to try their hand at fermentation? Get ready for a fun, if unexpected process. I often joke that when you start to experiment with fermentation it’s like taking photos with an old-timey film camera: you start the process confidently but, until you’re done, you don’t really know whether the end-result will be any good—and the process can take weeks. Of course you can taste and course-correct along the way, but there can be an element of surprise. (Example? A recent batch of our fermented mango wine experiment “exploded” in our kitchen! But that’s part of the fun, right? No cocktails… or people… were harmed in the experiment.)
To keep your bar mess-free, we’ll start with a simple and classic form of fermentation with a recipe for Tepache, a traditional Mexican drink made from pineapple rinds. Luckily, here in Lombok, you can get your hands on a nice pineapple for a snack. When you’re done, don’t throw away the rinds—just follow the recipe below and you’ll have a delicious sparkly drink to share with your friends! Cheers!
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Pineapple Tepache
1. Chop the rinds and core of a ripe pineapple into about 3 cm big pieces, and put them into a two-liter glass canning jar
2. Add about ½ cup of brown sugar
3. Add drinking water to cover the pineapple pieces and sugar
4. Close the canning jar and shake vigorously, if you don’t have a lid, stirring well works too
5. Remove the lid and loosely cover with a cloth
6. Ferment for 3 to 4 days at room temperature, until you start to see bubbles at the top
7. If you live in a cooler climate, you may have to ferment for a couple of days longer
8. When the liquid is slightly fizzy and tastes sweet and pineapple-y, strain well, bottle and let ferment for one more day in the bottle to develop a bit more fizziness, then refrigerate and enjoy
9. Will keep in the fridge for about one week
Some notes and tips to keep in mind:
• Start by experimenting with small batches to learn how fermentation impacts flavors, adjust some of the ingredients, especially sugar, to your personal taste
• Consider adding spices, such as cinnamon, clove, ginger to make the tepache more complex
• If you want to turn this flavorful soda into a cocktail, try adding white rum (we use Nusa Cana from Indonesia) and a splash of fresh lime juice. Mezcal makes for a great combo with tepache as well!
• If you left the tepache to ferment too long and it’s too sour, don’t despair - wait one or two weeks longer and you’ll have a delicious pineapple vinegar for your salads
• Have fun!
VILLA GLADAK, KUNO VILLAS
TIMELESS LUXURY LIVING
TIKA LOMBOK
A STYLISH KUTA RETREAT FOR WORK OR PLAY
HILLY LAND OR FLAT LAND IN LOMBOK
THE KEY DIFFERENCES THAT CAN MAKE OR BREAK YOUR ROI
VILLA GLADAK, KUNO VILLAS
Timeless Luxury Living
Gili Trawangan pioneer Kuno Villas knows exactly how to showcase that unmistakable blend of modern luxury comforts and timeless period features. The villa resort has an array of individually designed villas each with their own unique character bridging the past and the present. Villa Gladak is the perfect embodiment of this.
It looks and feels very different. The first impression is eyecatching, with an inventive spin on the traditional antique Joglo design. Yet it feels just as authentic. This is like a bespoke designer space that seamlessly bridges two very different worlds.
At the very heart of Villa Gladak is a fully restored teak wood antique house that forms the villa’s interior centerpiece. It is fully equipped with intricate period features and furnished with contemporary flair, offering a peaceful, yet elegant retreat for a romantic getaway. The main door’s artistic wood carvings give a taster of what to expect inside.
The main bedroom suite features the signature high celling with broad teak beams. The crisp white walls, with a splash of green and the stone flooring gives it a natural feel, enhanced by the abundant natural sunlight via the floor-to celling windows.
The elaborate, geometric teak wood fixtures and lighting add to the unique sense of place and period. There is also a cosy lounging space and desk, minibar and TV. The adjacent open bathroom is another eye-catching use of space, complete with an inviting bathtub and rain shower amid lush tropical foliage.
Villa Gladak boasts its own private swimming pool surrounded by more tropical landscaping and decking. It’s perfect for lazy days in the sun, relaxing on the plush full-size day bed or sunset drinks. This intimate outdoor space features additional seating and is flanked by high stone walls providing all the privacy you could need. Villa Gladak perfectly fits the bill for an indulgent couples’ luxury weekend.
Jl. Ikan Kima, Gili Indah, Nusa Tenggara Barat 83352 +62 859 0313 9955 kunovillas kunovillas@gmail.com www.kunovillas.com
TIKA LOMBOK
A Stylish Kuta Retreat for Work or Play
TIKA, nestled in a prime spot in Kuta, is a perfect south coast retreat—a homely resort with all the amenities you could possibly require for a chill weekend by the beach. You’ll feel right at home, be it a solo staycation, couples’ trip or family break. Furthermore, it’s a popular spot for those mixing work, play, and rest.
TIKA Hotel
TIKA’s stylish guest rooms are a chic home away from home, featuring earthy tones and plush soft furnishings with standard, superior and deluxe options. It adds up to a compelling mix of modern, natural décor, and traditional fixtures in a bright and airy space. There is ample lounging space indoors and outdoors, with all the rooms overlooking the pool area. The resort has a cozy vibe, with an inviting swimming pool surrounded by tropical greenery. Kick back with a light bite, a cool cocktail and simply chill.
TANAH Restaurant
TANAH, the on-site eatery showcases classic Indonesian farm-to-table favourites with a bold and modern twist. Expect bold spices and fresh, locally sourced seasonal produce. The restaurant collaborates with local farmers and sustainable producers, so every dish benefits the environment and the local community. The seasonal options include unique dishes like: Tropical Urap Salad, Royale Beef Rendang, and Smoky Lombok Roast Chicken. Plus, there is a wide assortment of inventive fusion options and delectable local desserts. TANAH is open all day from morning until evening.
KARIA Coworking
KARIA, the resort’s coworking space is a fully equipped hub for creativity and collaboration for remote workers. There are shared desks, private phone booths and intimate meeting rooms for hire. With unlimited high-speed Starlink connectivity, unlimited local roasted coffee, and always-on air conditioning, you can get down to business without any interruptions. The space offers usage with minimum spend or rates by day, week, or month.
SANARA Spa
SANARA, the on-site spa is a perfect sanctuary for people on a personal wellness journey. This is a modern, serene spa retreat offering a full suite of mind and body treatments. Drop by for a daily post-beach massage, relaxing facial, or invigorating body scrub. There are also nail and waxing treatments available and all the products used are derived from organic, natural ingredients. It is an elegant space exuding tropical charm where the skilled spa therapists will perform their magic to meet your individual wellness goals.
For guests who crave a little more action, TIKA can arrange local touring and activities such as paragliding, waterfall trekking, scuba diving and even multi-day Mount Rinjani trekking. TIKA is located in a quiet spot but within easy access of Kuta’s main road, providing easy access to the broader local scene in Kuta Lombok. Overall, with a visit to any of TIKA’s spots, you’ll leave on a high, feeling perfectly refreshed and rejuvenated like never before.
Jalan Batu Riti, Kuta, Lombok, NTB Indonesia 83573
The Key Differences that can Make or Break Your ROI
Many people think the main difference between hilly and flat land in Lombok is just the view. And it’s true—the views from the hills can be incredible. That’s often what draws buyers in. But it’s not the only difference. Build costs, timelines, access, and resale all matter just as much.
Both hilly and flat land can be excellent investments when the location, land, and project match your strategy. I’ve also seen many first-time buyers in Lombok want to jump straight into a big hillside build for the views. That can work, but only if a few boxes are ticked.
In this short article, I’ll walk you through the key differences—cost, speed, access, rental, and resale—so you can decide which option best fits your plan, budget, and risk comfort. I’ll also share what to check, the common pitfalls to avoid, and our personal recommendations based on what we’ve seen work best.
FLAT LAND: THE SAFE, BUILD-READY OPTION
Flat land is straightforward. You can start building faster, with fewer engineering challenges and lower site-preparation costs. It’s especially attractive for villa developments, boutique hotels, or commercial spaces where layout flexibility is important.
Pros for investors include lower construction costs since minimal grading or retaining work is required. Build timelines are often faster, with plots typically ready for permits and foundations sooner. There’s also a wider buyer pool, making it easier to resell to both lifestyle buyers and developers. Flat land is ideal for larger footprints, making it perfect for multi-villa complexes or mixed-use projects.
However, there are risks to watch. Views may be limited compared to elevated sites. Flood risk is a concern, especially without retaining walls, land filling, or proper drainage. Competition is higher as flat plots in prime areas tend to sell quickly and often at a premium.
Nour Estates Insider’s info
Premium flat plots in the center of Selong Belanak, or within walking distance to the beach, have seen prices jump by around 20% in the past year. These plots are becoming increasingly hard to find, and when they do come on the market, they rarely stay available for long.
HILLY LAND: THE SCENIC, HIGH-ROI PLAY
Hilly land offers something flat land often can’t—elevation and unobstructed views. In Lombok, premium buyers and holiday renters are often willing to pay significantly more for ocean views, privacy, and dramatic landscapes. These sites have high resale potential, as well-positioned seaview properties often command higher prices. They also create a unique, high-demand product, with standout villas facing less direct competition. Natural slopes can improve drainage and reduce flooding risks, and the added privacy makes them especially appealing for the high-end market seeking exclusivity.
However, there are risks to consider. Building on hills comes with higher costs due to the need for retaining walls, strong foundations, and sometimes new access roads. Infrastructure can be more challenging, as bringing water and electricity to elevated sites is often more expensive. Projects also tend to have longer timelines, with engineering and site preparation adding extra months before construction can begin. Convenience can also be a trade-off—some hillside areas lack immediate amenities, which can leave residents feeling isolated. Daily life typically requires scooters or a driver, and beach access usually means a short commute.
Nour Estates Insider’s info
In Kuta, a two-bedroom off-plan villa with a seaview, located just five minutes by scooter from the center, is roughly 15% more expensive than an equivalent two-bedroom off-plan property in the town center within walking distance to shops, cafés, and the beach. Buyers are paying a premium for the view—and the privacy that comes with it.
ADDITIONAL CONSIDERATIONS FOR INVESTORS
When deciding between hilly and flat land, amenities and accessibility should also play a big role in your strategy.
Amenities. Flat land in central or commercial zones is usually close to shops, restaurants, and services— convenient for residents and guests. Hillside areas can feel private but may be isolated unless nearby projects include a hotel, café, or mini-mart. For example, the Cascada Estate area currently offers stunning views and privacy but limited nearby amenities.
Transportation. In-town, flat plots often let people walk to daily needs. Hillside homes usually mean scooters or a driver for errands and leisure. Make sure your target guests are comfortable with that.
Beach access. Flat areas near the beach offer an easy walk to the beach. From the hills, beach trips typically require a short ride—check road quality and parking, especially in busy seasons.
Construction conditions. Hillside builds can add costs for rocky ground, retaining walls, and securing water. However, modern construction techniques and experienced local
builders, like those at Tampah Hills or Samara Lombok, mean premium hillside projects are now very feasible—just plan for higher upfront investment.
Nour Estates Insider’s info
Due Diligence Essentials. Whichever you choose, confirm that the land’s covenant supports your intended use, and verify realistic timelines for roads, power, and water. Ask about any ongoing fees or restrictions. Order soil tests— especially on slopes—to avoid design changes and surprise costs later. These tests will also tell you how easy it will be for you to get bore water, for example. If you’re building in the hills, work only with reputable contractors who have a track record in complex terrain.
So… Which Should You Choose?
It depends on your experience in Lombok and your investor profile. If you’re a first-time investor here, we usually recommend starting with a flat, walkable plot in a proven area. It’s simpler to engineer, easier to budget, and faster to permit and build. You’ll learn the local process, test your team (notary, architect, builder), and get a clean first win that’s easier to manage—even if you’re abroad. Once that’s running or sold, many clients move to a hillside project to
Quick Comparison: Hilly vs Flat Land in Lombok
Factor
Build & budget
Timeline
Views & privacy
Access & proximity (shops, beach, transport)
Footprint & use case
Rental outlook
Buyer pool & resale
Utilities & maintenance
Key risks
Best fit
Flat Land (Prime, Walkable)
Simple site work; lower, more predictable costs
Usually faster to permit and start
Views more limited; moderate privacy
Often walkable to cafés, services, and beach
Great for multi-villa or mixed-use; larger pads
Reliable occupancy from convenience and access
Broader pool; easier resale/liquidity
Easier connections; routine drainage upkeep
Flooding if drainage/elevation ignored; strong competition for prime plots
First-time investors; speed to market; simpler operations
capture the view premium with more confidence. We see this path work well, and it’s the approach we most often recommend.
If you already have build experience in Lombok—or you’re aiming for a boutique, high-end product—starting in the hills can make sense. Just plan for a bigger contingency, a full geotech study, and a longer schedule. If you’re landbanking, both options work: Flat land in areas on the rise is quicker to sell, while hillside near proven view lines can appreciate strongly but may take longer to sell.
At Nour Estates, we help investors make these strategic choices every day. Some clients choose flat land for quick wins, while holding hilly plots for long-term, high-value developments. If you’re unsure which path fits your goals best, we’re here to guide you from first viewing to final signature—making sure your decision works for both your vision and your numbers.
Hilly Land (View Zones)
Slope work; bigger contingency needed
Longer due to engineering and access prep
Wide sea/land views; high privacy
Usually a scooter/driver ride; check road grade/width
Best for boutique, high-end villas
Higher nightly rates from views/privacy; occupancy depends on access
Narrower but strong appeal to view-led buyers
Possible tanks/pumps; monitor retaining/ drainage; road wear on steep access
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.
DESIGNING FOR RETURNS, BRANDING FOR LEGACY
The Hidden Engines of Real Estate Value
THE RISE OF INTANGIBLE CAPITAL IN REAL ESTATE
Real estate has long been defined by its tangibles: land, construction, permits, and financing. But in today’s global market, a quieter revolution is reshaping the industry. Investors, operators, and buyers are increasingly valuing projects not only by their square meters or architectural massing, but by the experience they deliver and the identity they represent.
Two forces stand at the heart of this transformation: interior design and branding. Once dismissed as peripheral, they are now capital engines, directly influencing sales velocity, rental yields, valuations, and exit strategies. In residential and hospitality developments alike, the market is not rewarding those who build the most, but those who design the smartest and brand the sharpest.
INTERIOR DESIGN: FROM DECORATION TO ECONOMIC STRATEGY
Interior design has moved far beyond aesthetics. In contemporary real estate, it is a measurable driver of financial outcomes. Investors and developers increasingly recognize that a well-designed space not only delights endusers but also creates pricing power and ensures long-term adaptability.
A villa development in Lombok, for example, may achieve double-digit rental yields not because of its location alone but because its interiors resonate with global lifestyle trends—open-plan living, biophilic integration, wellnessdriven atmospheres. Similarly, a branded residence with curated finishes can trade at a premium of 20–30% above comparable stock, as documented by Savills and Knight Frank global reports. In resort-driven markets such as Bali, Phuket, and the Caribbean, premiums consistently exceed 30%, sometimes spiking above 50% in scarcity-driven emerging destinations.
In other words, interior design is not a cost center. It is a financial lever embedded into the very core of feasibility studies and pro forma models.
MODULARITY AND ADAPTABILITY: DESIGNING FOR TOMORROW’S MARKET
One of the most overlooked but critical aspects of interior planning is adaptability. Markets shift; demographics evolve; guest behaviors change. A static floorplan risks becoming obsolete within a decade, but a modular approach extends the life and relevance of a property.
In hospitality, this often means designing rooms and suites with flexible divisions. A large suite can be subdivided into two smaller keys when occupancy patterns demand it, or interconnected rooms can be marketed as a family unit during peak holiday seasons. The investment lies in acoustic partitions, adaptable circulation, and services infrastructure that allow operators to reconfigure inventory without additional construction.
In residential projects, modularity is expressed through multifunctional spaces and convertible design elements. A secondary bedroom may transform into a study or a rental studio, depending on the owner’s needs. Kitchens and living areas can be opened or compartmentalized with sliding walls, responding to the growing demand for hybrid living between work, leisure, and hospitality-inspired amenities. At its most advanced, modularity becomes future-proofing: ensuring that the same property can serve multiple market cycles and remain liquid and desirable far longer than rigid typologies.
LEARNING FROM LUXURY RETAIL: WHEN INTERIORS BECOME THE BRAND
The retail industry offers some of the sharpest lessons in the monetization of design. For decades, luxury houses have perfected the art of turning interiors into living expressions of brand identity.
Step into Louis Vuitton’s flagship in Singapore or Shanghai, Prada’s architectural wonder in Shanghai, or Dior’s futuristic boutique in Seoul, and you encounter more than products— you enter brand theatres. Every material, texture, and circulation path has been designed to evoke desire, status, and belonging. The interior itself becomes the campaign, the ultimate marketing tool.
Hospitality and residential real estate are increasingly converging on this principle. A boutique resort in Lombok designed with the same rigor as a flagship store transforms from accommodation into an immersive lifestyle narrative. A branded villa cluster, coherent in every design detail, becomes not just a group of residences but a curated community, echoing the exclusivity of a private members’ club.
By studying luxury retail, real estate developers can elevate their projects into status assets, where design is no longer ornament but a core instrument of monetization.
BRANDING AS INVISIBLE EQUITY
Branding operates as the intangible framework of value. It binds together architecture, interiors, service, and communication into a single coherent identity. A strong brand creates trust, accelerates absorption, reduces marketing costs, and enhances investor multiples at exit. In residential real estate, branding reassures buyers that they are not only acquiring a property but participating in a lifestyle ecosystem. In hospitality, branding ensures consistency across guest touchpoints, from the typography of the restaurant menu to the scent in the lobby, embedding memory and recognition that drive repeat visits.
Brand equity in real estate is often invisible to the eye but visible in financial statements. It is goodwill translated into yield.
MARKETING THROUGH EXPERIENCE
What luxury retail understood early—and what real estate is now embracing—is that design is marketing. The interior becomes the campaign. In an era where social media amplifies every guest experience, the atmosphere of a resort lobby, the coherence of a villa’s interiors, or the immersive storytelling of a branded residence directly translates into free publicity and brand amplification.
This dynamic is particularly pronounced in emerging destinations like Bali, where global travelers are seeking authenticity, but also shareability. A well-branded, welldesigned property becomes not just a stay, but a story— told, retold, and monetized across digital platforms.
NEW BRANDS DEFINING THE FUTURE OF HOSPITALITY
A new wave of hospitality brands is pushing the boundaries of design, ownership, and experience, challenging traditional operators and inspiring real estate investors to rethink their approach.
Not a Hotel (Japan) exemplifies this new breed. Combining world-class architects like Sou Fujimoto and Bjarke Ingels with a fractional ownership model, it allows buyers to purchase shares in vacation homes while accessing a network of destinations. With cultural figures like NIGO® and Pharrell Williams as advisors, Not a Hotel merges architecture, fashion, and lifestyle branding in a way that resonates with a younger, globally connected clientele.
Capella Ubud
Janu (Aman Group) represents another significant evolution. Positioned as Aman’s more social and accessible sibling, Janu focuses on wellness-driven, communitycentric environments. Its flagship in Tokyo’s Azabudai Hills combines large-scale fitness and spa facilities with dynamic dining, signaling a move toward urban lifestyle resorts that balance exclusivity with energy.
Habitas, rapidly expanding across Mexico, Saudi Arabia, and Africa, has become the emblem of community-based experiential hospitality. Its properties are built around wellness, sustainability, and cultural immersion, using modular, prefabricated structures that can be deployed with minimal ecological footprint. Habitas sells not just rooms but a tribe-like belonging, reinforced by music, art, and wellness programming.
Together, these brands share common DNA: they blend design and branding as inseparable strategies, they monetize cultural identity, and they create new ownership and operational models that expand investor possibilities.
FUTURE TRAJECTORIES: WHERE DESIGN, BRANDING, AND CAPITAL CONVERGE
The convergence of branding and interior design is not static; it is accelerating toward new frontiers that will redefine real estate investment. Several trajectories stand out.
Artificial Intelligence and Personalization
AI is beginning to turn spaces into adaptive environments. Guest rooms that tailor lighting, climate, and entertainment to visitor profiles are no longer science fiction. Predictive design models now simulate financial performance based on layout variations, allowing developers to select configurations that maximize return before construction even begins. AI-curated art and immersive media can shift with mood, ensuring that branding becomes a living, breathing layer of experience.
Phygital Storytelling.
Borrowing from luxury retail’s innovations, real estate interiors are embedding digital storytelling into physical environments. Augmented reality tours for prospective buyers, blockchain-verified provenance of art and furniture, and immersive brand storytelling installations in lobbies are already underway. In this model, the interior extends far beyond its walls, becoming content that lives online as much as it does onsite.
Sustainability as the New Luxury
Exclusivity is no longer the only benchmark of luxury; responsibility is. High-net-worth buyers and global travelers increasingly view sustainability as a status symbol. Villas or Hotels certified under EDGE, LEAD or BREEAM, built with regenerative materials, and interiors designed with circularity in mind command prestige. Biophilic design, reduced carbon footprints, and zero-waste operations will not only be ethical imperatives but also key differentiators of brand desirability.
Hybrid Hospitality Models
The lines between residential, hospitality, retail, and culture will continue to blur. Resorts that double as art galleries, branded residences that host rotating fashion collaborations, or mixed-use spaces designed as cultural hubs will dominate the next decade. These projects will no longer be static investments but evolving ecosystems of curated experience.
DESIGNING FOR RETURNS, BRANDING FOR LEGACY
Interior design and branding have moved from the margins to the core of real estate economics. They determine who buys, who stays, how much they pay, and how often they return. They define whether a project is perceived as generic inventory or as a benchmark asset.
For developers and investors, the lesson is unequivocal: success will not be defined by who builds the most square meters, but by who creates the most coherent, adaptive, and meaningful environments. The winners will be those who design with intelligence, brand with purpose, and embed sustainability and technology into every decision.
Real estate that merely builds will fade. Real estate that crafts experiences and identities will endure. At MMIAdvisors, we distill this into a simple principle: design for returns, brand for legacy.
From Land to Legacy: A 2-Year Mission That Has Led to 80% Sold in Just 8 Months
“When I first set foot on Lombok’s southern shores, I knew this island was on the brink of something extraordinary. In just two years, we proved it.”
Philippe Pirson, Founder of 7Palms Lombok
In the span of just 2 years, 7Palms Lombok has completed three distinctive developments—a pace of delivery seldom seen in Indonesia’s real estate scene. It’s a story of vision meeting opportunity, where pristine landscapes have been transformed into thoughtfully designed communities without sacrificing the island’s natural charm.
Our journey began with Torok, a secluded bay framed by emerald hills and turquoise waters. Once a well-kept secret, Torok is now home to premium villas built with exceptional attention to detail, offering comfort and timeless design. 90% of Torok is sold, proving its appeal as a rare coastal destination.
From May 2023, we secured the land for Torok and began shaping the vision. By November, we launched our show model villa. From master planning to material selection, every decision was made to balance architectural elegance with respect for the landscape. We didn’t rush. We didn’t cut corners. We built momentum through trust, precision, and a clear commitment to excellence.
Our focus then expanded to Kuta, a vibrant hub of Lombok’s southern coastline, just minutes from the beach and surrounded by rolling green hills. With unique villa designs and high-quality construction, 90% of Kuta Project is already sold, reflecting the area’s fast-growing desirability.
In Selong Belanak, known for its peaceful atmosphere and open views over rice fields and greenery, we are creating an exclusive collection of only four villas. Built on elevated ground, each villa combines spacious design with the same uncompromising standards that define all 7Palms Lombok projects.
“This isn’t just a property project. It’s proof that vision, planning, and execution can transform potential into lasting value.”
Schedule your consultation now!
Seeing is Believing: How One Villa Sold an Entire Lifestyle
Exceptional Projects in Just Two Years
By Philippe Pirson, Founder of 7Palms Lombok
What you see here is more than a show model villa—it’s the embodiment of our vision. In only two years, 7Palms Lombok has brought to life three exceptional developments:
• Selong Belanak—Premium villas with 25% sold. Offering open views of rice fields and green hills.
• Kuta—Distinctive design and a prime location. Now 90% sold
• Torok—Just 2 minutes from one of Lombok’s most stunning beaches, with 90% of units sold in record time.
Torok is special not because of speed alone but because we balanced rapid progress with uncompromising quality. The show model villa you see is our proof of promise: meticulous craftsmanship, premium finishes, and the infrastructure to match.
Clients can see, touch, and feel the standard we deliver and that’s why our sales momentum has matched our build momentum.
Lombok is at a rare point in its growth curve. Opportunities like this don’t last forever. The real question is: will you be part of the next exceptional chapter?
“Strong sales and proven delivery have set a new standard in Torok. In real estate, as in life, timing is everything.”
Rabbit Jump Beach Club marked its 2nd anniversary in true island style—with an unforgettable three-day celebration from July 19th to 21st, known as Bunny Beach Carnival #1 The event blended beach vibes, cultural pride, and party energy, turning the shoreline of Gili Trawangan into the ultimate birthday bash.
Things kicked off with heart, as the beach club partnered with Gili Eco Trust and Debris Free Friday for a community beach clean-up, setting a meaningful tone before the festivities began. From there, the weekend exploded with color and culture—featuring traditional performances like Putri Mandalika, Gendeng Beleq drumming, and thrilling Peresean (Sasak stick fighting) that had the crowd cheering.
As the sun went down, the party turned up. Fire dancers lit up the night, DJs kept the beach club bouncing, and fireworks lit the Gili sky in a spectacular finale. It was a full-on celebration of Rabbit Jump Beach Club—two years of island spirit, community, and unforgettable memories.
The Head Quarters Food Court— Kuta’s Newest Eat & Play Destination
On July 27th, the grand opening of The Head Quarters Food Court officially brought a whole new vibe to Lombok. More than just a hangout, this vibrant new venue is a full-on flavor playground— where every bite delivers a mood boost and every corner hums with energy.
Bold colours, good vibes, and that signature buzz you didn’t know you were missing come together in one dynamic space. Think eats, beats, and good times—from Chunk Cookies and refreshing Açaí Bowls to mouthwatering rotisserie chickens, plus live music that sets the tone every Sunday. The Head Quarters is the ultimate spot to eat and play—all in one place.
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
Asian Tiger
+62 817 399 666
Kayangan
+62 8214 4404 046
Verve Beach Club
+62 878 6451 1311
La Chill
+62 878 9273 4182
NooQ
+62 821 4732 7446
Qerang
+62 821 4732 7446
Quali
+62 821 4732 7446
Salt
+62 8234 0979 003
The Pearl—Jeeva Santai
+62 3706 1971 23
Waroeng—Jeeva Klui
+62 8779 8043 859
Kuta and South Lombok
Amber
+62 853 3875 3290
Ashtari
+62 811 388 4838
Boni Beach
+62 823 3943 0612
Chez Marlin
+62 822 5844 3170
Damonte Gelato
+62 878 3709 7570
Disini
+62 813 3842 4605
Klub Kembali
+62 817 977 7701
LA CABAÑA
+62 859 2158 9690
La Fama
+62 895 0523 6729
Laut Biru
+62 821 4430 3339
Mama Pizza
+62 812 4659 0212
Mango Rooftop
+62 853 3777 0451
Nohi
+62 812 3715 8418
Origin
+62 821 4446 9996
Papi Sapi
+62 823 4217 3719
Pronto Pizza
+62 812 7777 3977
Pullman
+62 370 7525100
Segara Lombok
+62 823 4096 3101
Soiree
+62 851 8315 8089
TAKU
+62 819 1595 0318
Tanah
+62 811 9631 0196
Terra
+62 859 3663 3130
The Breakery
+62 811 381 2124
The Club House
+62 812 2662 9106
The Emporium Collection
+62 813 3283 3047
The Garden Collective
+62 853 3841 0214
The Well
+62 822 6642 5518
Three Sisters
+62 823 3943 4472
Tree House +62 821 4488 8710
Tropik
+62 877 9804 3859
Gili T
Fat Cats
+62 8533 7156 982
Kayu Café
+62 878 6239 1308
La Cala
+62 8177 2852 855
L'Osteria Dell'Isola
+62 8180 5771 375
Pearl Beach Lounge
+62 819 9715 6999
Pearl Sunset Resort
+62 8113 9009 050
Pesona Lounge
+62 8133 8088 963
Regina Pizzeria +62 8776 5066 255
The Banyan Tree +62 8789 8524 709
The Roast House +62 8174 9160 04
Gili Air
Gili Coffee Roasters +62 859 6034 2360
Kopi Susu +62 821 4737 1516
Pachamama Cafe + Cantina +62 821 4649 5915
Papaya Beach Club +62 819 0784 7382
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
Kensho Spa +62 813 3282 5878
Mana Yoga Retreat +62 853 3862 8659
Moon Lombok +62 823 4028 0029
Gili T
Azure Spa +62 823 3910 4881
YOU SPA +62 821 4456 7093
Retail Kuta and South Coast
Anggrek Lombokensis - florist +62 877 3884 5107
Billie’s +62 877 8422 9426
Nine-Nine +62 823 4027 1064
Health & Leisure / Recreation Senggigi and West Coast
Scuba Froggy +62 878 1633 5000
Kuta and the South Lombok
360 Surf Academy +62 853 3895 5800
Ashtari Cooking Class
+62 811 388 4838
Awan Paper
+62 822 6601 0423
Blue Marlin Dive
+62 823 4098 6987
Nine-Nine
+62 823 4027 1064
Ocean Addicts Lombok
+62 813 5332 5630
Scuba Froggy
+62 878 1633 5000
Gili T
Dive Central
+62 812 29569183
Gili Divers
+62 821 4789 0017
Lutwala Dive
+62 859 5521 6926
Estate
Kuta and South Lombok
7Palms
+62 817 1729 2980
Atrium Lombok
+62 811 3900 7500
NAGAINDO
+62 813 5332 9501
Nour Estates
+62 853 3713 3898
Seascape +62 813 3820 4672
Gili Islands
Palm View Properties
+62 823 4164 7242
STAY
Hotels
Senggigi and West Coast
Jeeva Klui
+62 370 693 035 www.jeevaklui.com
Kebun Villas & Resort
+62 370 692 999 www.kebunresort.com
Living Asia Resort & Spa +62 370 693 519 www.livingasiaresort.com
