While the beaches, bars and restaurants are less crowded as the low season kicks in, Lombok itself is not slowing down. This issue, we bring you all the new openings to check out, events and top spots to eat, stay and play.
There are new cool places for a weekend getaway and we have two very unique options to consider—Villa Sunrise Kuta, a great retreat for sporty types and Innit at Ekas Bay, with one of the most distinctive designs to be found anywhere in Lombok. We look back at Lombok’s top sporting event - Moto GP and showcase the grand opening of TIKA hotel. This issue we also introduce the just opened Nyaman Gallery at Sempiak Seaside Resort, exhibiting fine art from selected Indonesian and International artists and a photoshoot highlighting Balibreezes swimwear.
There is a strong foodie focus this issue, with a profile of Italian fine dining at NOOQ at Qunci Villas and discussing Mediterranean food with Chef Alex Carrillo from Barcelona, who helms the kitchen at Codium on Tampah Beach. Ubud Executive Chef Nic Vanderbeeken brings haute cuisine to Klub Kembali, and bar owner Daniel presents “Stir It Up” stories and recipes.
For budding real estate investors, Nour Estates shows how to avoid those first-time buyer mistakes and ALT Design & Construction highlights the art of Lombok luxury design.
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E-mail: info@mylombokmag.com
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ON THE COVER
Taken by axsomphoto for balibreezeswim
INDONESIAN MOTOGP 2025
WHERE CHAMPIONS STUMBLE AND ROOKIES RISE
SEA URCHIN HARVESTING
TRADITIONAL PRACTICE THAT QUICKLY FADES
MARK HEYWARD, AUTHOR
THE GLASS ISLANDS, A YEAR IN LOMBOK
explore
INDONESIAN MOTO GRAND PRIX 2025
Where Champions Stumble and Rookies Rise
MotoGP returned to Mandalika for the fourth time last October. A total of 140,324 spectators flocked to the race track to witness the roar of 1000 cc engines from the 19 fastest riders on earth. The weekend was off to a thrilling start when Joan Mir (#36) set a new all-time lap record during the Practice session on his Honda RC213V, reaching a top speed of 321.4 km/h.
The excitement carried through to the main race, which took place under dry conditions. Rookie Fermin Aldeguer (#54) delivered a stunning performance, taking his maiden victory and becoming the fourth different winner in the four seasons that MotoGP has been held at Mandalika.
Challenging Temperature
With 30°C air temperature and 55°C track temperature throughout the race weekend—much higher than most circuits around the world—Mandalika once again proved extremely demanding. Piero Taramasso from Michelin Motorsport explained that both the medium front and rear tire compounds had been modified to cope with the conditions. However, even with these adjustments, the heat still posed major challenges for the riders. By the end of the main race, only 14 out of 19 riders managed to cross the finish line—a testament to their endurance under Mandalika’s punishing heat and humidity.
As reported by David Emmett in MotoMatters, the modified medium compound required two to three laps to reach its optimal temperature— longer than the usual single lap at other circuits. This made the opening stages particularly tricky. Riders also faced an added challenge when switching to the soft compound for time-attack purposes, which, while offering far more grip, only maintained peak performance for a shorter duration. Adapting between these compounds became a delicate balancing act throughout the weekend.
Mandalika is (still) Not for Marc
For newly crowned MotoGP World Champion Marc Marquez (#93), Mandalika remained an unforgiving venue. His season-long dominance came to a halt in Indonesia after making contact with Marco Bezzecchi (#72) on the very first lap, sending both riders into the gravel and ending their race prematurely. The incident marked Marc’s second DNF of the season, following his crash at the Circuit of the Americas last March. In all other 16 races, he had managed to finish on the podium.
This result only deepened his misfortune at the Indonesian Grand Prix, where he has yet to finish a single race. In 2022, a violent highside during the Warm-Up session caused a concussion and diplopia, forcing him to withdraw (DNS). In 2023, still with Honda, he crashed again. A year later, now with Gresini, a technical issue caused his Ducati Desmosedici GP23 to catch fire. And in 2025, bad luck struck once more with another Mandalika DNF.
A medical examination later confirmed that Marquez had suffered a collarbone injury requiring surgery, sidelining him from the upcoming Australian and Malaysian Grands Prix. For the seven-time MotoGP World Champion, Mandalika remains an unkind chapter in an otherwise dominant career.
A Mix of Frustration and Hope
The main race began with Pedro Acosta (#37) launching strongly from pole position, showing confidence through the opening six laps. However, it wasn’t long before rookie Fermin Aldeguer (#54) found his rhythm, taking over the lead and holding it firmly until the chequered flag. On lap 8, Francesco “Pecco” Bagnaia’s comeback hopes dramatically vanished when he crashed at Turn 17, just a week after his encouraging performance at the Japanese Grand Prix. The fall of the two-time premier-class World Champion added to the frustration of the Ducati Lenovo Team, as both of their riders failed to finish the race.
Later, on lap 21, fans witnessed a thrilling three-way battle for second place between Alex Rins (#42), Pedro Acosta (#37), and Alex Marquez (#73). Unfortunately, luck wasn’t on Rins’ side—he eventually dropped to 10th position. His compatriot at Monster Energy Yamaha MotoGP, Fabio Quartararo (#20), finished 7th, matching his result from 2023. Unbothered by the drama behind him, Aldeguer continued to stretch his advantage, finishing with an 6.987-second lead—a dominant and impressive margin. The win made him the second-youngest MotoGP class winner (20 years, 183 days), just behind Marc Marquez (20 years, 63 days) back in 2013.
What kind of surprises will Mandalika bring next year? The next Indonesian Grand Prix will once again be held at the Pertamina Mandalika International Circuit on 9 to 11 October 2026.
JASON AXELLINO (24) is a Lombok local who served as the Race Commentator for MotoGP and WorldSBK in Mandalika Circuit from 2022 to 2023. He is finishing his Master’s in Marketing Analytics at the University of Leeds and is currently based in the UK. Find him on Instagram: @jasonaxellinoid
Traditional Sea Urchin Harvesting in Lombok
Traditional sea harvesting in Lombok may seem like a fading practice amid rapid tourism development. More and more women are leaving these jobs due to inconsistent income or the promise of higher wages in the tourism sector.
Despite this shift, a strong community of women continues to head to Lombok’s shores at each low tide to harvest sea urchins—a form of sustenance farming. In this practice, the women collect sea urchins to extract their roe, a prized culinary delicacy.
Sea urchins are small, spiny marine animals found on the seafloor in shallow coastal waters. They belong to the phylum Echinodermata, making them relatives of sea stars. Both share a unique characteristic: pentaradial symmetry, meaning their bodies are arranged in fivefold symmetry.
They also possess a fascinating anatomical feature known as Aristotle’s lantern—a jaw-like structure made of calcium carbonate that functions like a beak. It allows them to scrape algae and other food off hard surfaces on the seafloor. In Lombok, sea urchins are typically collected during low tide, when they are easier to access in the intertidal zone. Protected by hard shells and sharp spines, these animals play an important role in marine ecosystems by grazing on algae and helping maintain coral reef health. In other ecosystems, where urchin levels have increased beyond natural limits, their presence has been known to threaten the balance—such as in Tasmania. With climate change intensifying, current patterns have shifted, carrying urchin larvae further south into areas they’re not meant to inhabit. Since they begin life as drifting larvae, they can end up in entirely new ecosystems.
Their arrival in Tasmanian waters is unnatural; local species have evolved without ever having to account for urchins. This foreign intrusion has wreaked havoc in the region’s kelp forests, a delectable snack for urchins, who have essentially found themselves in an all-you-can-eat buffet. While Tasmania grapples with the consequences of urchin overpopulation, Lombok tells a different story. Here, sea urchins are native, and the ecosystem has evolved with their presence. Traditional harvesting is part of that balance. Women practice sustainable methods, never relying on large-scale industrial equipment. Each farmer walks the reef and collects only what she needs, ensuring that populations remain healthy and stable for future generations.
Using techniques passed down through generations, local women carefully select sea urchins with simple tools, then crack them open using the blunt end of a knife to extract
the roe. This roe, known as uni in Japanese cuisine—is considered a global delicacy. Valued for its rich, buttery texture and briny taste, it’s often eaten raw, served over rice or toast, or used in sauces and pastas. In Indonesia, it’s sometimes enjoyed fresh with just a squeeze of lime, offering a local twist on this luxury ingredient.
Many women are drawn to this work, even as Lombok’s economic landscape changes, because it offers flexibility, autonomy, and a chance to pass on cultural knowledge. They can bring their children, teach them the harvesting process, and avoid dependence on external employers. It’s also a relatively low-cost livelihood to start. For women who prefer to stay close to home and spend their time near the ocean, sea urchin harvesting provides a low-stress, community-oriented source of income—something they can do alongside friends, family, and children, while continuing to care for both their environment and their heritage.
MARK HEYWARD, AUTHOR
The Glass Islands, A Year in Lombok
Mark Heyward is an Australian educator and writer living in Lombok. He has published several books and numerous articles for magazines and national papers in Indonesia and Australia on education, culture, literature, travel, and the arts.
Mark’s book, The Glass Islands, a year in Lombok is a best seller in Indonesia. The Indonesian language version, Pulau Kaca, tahun-tahun di Lombok, has just been released.
Tell me about your book: ‘The Glass Islands, a year in Lombok,’ what does the title mean?
Good question! Well, the story covers much more than a year. I’ve been living in Indonesia for nearly thirty-five years now. I’ve been in Lombok for twenty-five years. But I wanted to tell the story of one year, the year we built our villa complex, The Studio, on the Hill in Senggigi. I wanted to use that year as a framework for a larger story about the island of Lombok. I also wanted to describe the changing tropical seasons, to illustrate the cyclical nature of life; of birth and growth and death.
‘The glass islands’ is a metaphor. But it’s also a description of the islands. Once I was sailing up the Lombok Strait between Bali and Lombok. Along the Wallace Line. To the west, Asia; tigers, elephants, squirrels. To the east, Australasia; cockatoos, kangaroos, possums. It was sunset. The two volcanoes—Gunung Rinjani on Lombok and Agung on Bali; they looked like they were floating on air. Magic! The glass islands!
You write a lot about religion and culture in your book. I love the way you describe some of the local traditions. Tell us about that.
Indonesia is so rich, so diverse. We have 280 million people, 780 languages. The distance from Sabang in Aceh to Merauke in Papua is twice the distance from London to Istanbul! I wanted to capture some of that diversity. Lombok is close to the centre of Indonesia. We have Sasak Muslims and Balinese Hindus; we have Arabs, Chinese, Bugis, Javanese, eastern islanders—and now western expatriates. So many stories!
I also wanted to tell a story about a gentle, peaceful form of Islam; the religion as practiced in a mixed family and in the community in Lombok.
Why Lombok?
I moved to Lombok from Java in 1999. I came here with my wife to help establish the international school, Sekolah Nusa Alam. We’ve been here ever since. I love the island lifestyle. As I wrote in the book: “Lombok is a gem of a place. A little rough around the edges, like an uncut diamond, an unpolished stone. It’s far enough away to be out of the mainstream, but close enough that you come and go.”
What motivates you to write?
Well, I do have a busy life. I am on the Board of Sekolah Nusa Alam, I help my wife run The Studio guesthouse. And I work with the Indonesian government on a program to improve their education system. But I love to write. I used to write songs. Now I write books. My first book, Crazy Little Heaven, an Indonesian journey was published twelve years ago. It is now in its second edition, and it is available in Indonesian language.
I guess it’s an urge to tell stories. I wanted to tell a story about Lombok. There are almost no books about Lombok in the bookstores or libraries. I wanted to share something of our beautiful island, of its people, its environment, its history. Something of the rich culture that is Lombok.
What next?
I recently published a novel, called The Quality of Light We launched it in Tasmania and discussed it at the Ubud Writers and Readers Festival in October. Now I’m working on another travel memoir, this time about the islands of eastern Indonesia—including Lombok, of course.
The Glass Islands, a year in Lombok, is published by Monsoon Books. It is available in Periplus bookshops across Indonesia, and in selected stores in Bali and Lombok. Pulau Kaca, tahun-tahun di Lombok is published by Kompas Books and is available in Gramedia bookshops.
Balibreezeswim
Born between the islands of Lombok and reunion island, Bali Breeze Swim redefines sustainable luxury. Each swimsuit is designed in Lombok and crafted in Bali from recycled fishing nets, transformed into high-performance fabric that moves effortlessly with the ocean. Every design is limited to just 15 exclusive pieces, blending elegance, purpose, and the freedom of surf.
Timeless, durable, and deeply connected to the sea, each creation embodies a new wave of conscious luxury — made to ride with you through time and tide.
axsomphoto saltycoconutsocial buzzlense
LOCAL FARE WITH MEDITERRANEAN FLAIR
CLASSIC ITALIAN FINE CUISINE BY THE OCEAN
ALEX CARRILLO, CODIUM RESTAURANT
NOOQ, QUNCI VILLAS
Alex Carrillo, Codium Restaurant
Local Fare With Mediterranean Flair
Alex Carrillo was born and grew up in Barcelona, Spain. From an early age he had opportunities to eat in hotels and fine dining restaurants. After he finished school, this experience influenced his interest in becoming a chef. He spoke with mylombok about the start of his career and how it brought him to Codium, a beachside restaurant, where he is now head chef.
Was there a particular moment when you decided you would make cooking your career?
While growing up, I shared my time between my parents. My father would always take me to fancy restaurants. My mom couldn’t afford to take me out to eat and didn’t really know how to cook, so when I was with her, we ate only very simple food. I would think ‘What if I learn how to cook this food, so my mom can experience it?’
And that’s why I decided to become a chef.
My father agreed to pay for my training, on one condition: I had to work for four months in a fine dining restaurant and, if I survived and still liked it, he would enroll me in the culinary school. And that’s what happened. Two years later, I graduated, aged 21.
Tell us about your career and some of the places you have worked.
I decided to move to London, to work as demi chef de partie at Michelin star restaurant Sketch. That’s where I really started to understand and appreciate the difference between the types of restaurants, and what Michelin star restaurants and fine dining really meant.
I worked there for a year but, because everyone was French, I wasn’t making any progress in learning English, which was one of the reasons I had moved to the UK. I took a job at House of Wolf—a high-end Bistro restaurant, where I met a very good chef, who taught me a lot of what I know today. He now has his own fine dining restaurant.
After that, I worked as a chef in the corporate world—for UBS Bank, Credit Suisse, Nomura Bank and Deloitte. I would cook for the directors of the banks, in their private restaurants. I had an unlimited budget with which I could cook any meal—a chef’s dream! I did this for eight years.
In 2023 I took a sabbatical year and, after travelling in Taiwan, Japan, Borneo, Raja Ampat and Indonesia, I found consultant work in Yogyakarta because I didn’t want to go back to Barcelona. While I was there my wife came to Lombok for a holiday and met Koen. He is a chef and partowner of Knalpot in Kuta, and at the time was planning to open another restaurant. Four months later, after a short time working in Torino, Italy—where my wife is from—doing consulting work for various events, I moved to Lombok.
I spent a couple of weeks working at Knalpot, to get a taste of what was ahead of me. I found I could work really well with Koen. I have a strong, fiery Spanish character, but Koen gives me a lot of freedom, and together we created the menu for the new restaurant, Codium, which opened in midJuly of this year.
Tell us about Codium and the concept for the menu. The concept is Mediterranean cuisine—from Spain, Marseille, Sicily and Greece. The menu is Mediterranean but we use local produce and our own experience. We’ve tried to incorporate something of every major Mediterranean
city. For example, our soup is from Marseille, using local produce, and our pita bread is from Greece.
Codium is unique. It offers beautiful facilities. Obviously, our main focus is the restaurant and bar, where we serve homemade drinks, but there’s also the location, at Pantai Lancing (Lancing Beach). There are many beaches in Lombok, but none of them has a beach club with such amazing drinks, incredible food, great music and swimming pools. At Codium we tick a lot of boxes. There are many aspects that make it stand out; for example, we mingle and interact with the guests, educating them about the dishes we serve.
How would you describe or define your style of cooking?
I would describe my style as ‘creating honest food’. I like to focus on the local produce, without over complicating it. In Lombok, availability is very seasonal, so I adjust the menu accordingly. When you cook using fruit and vegetables that are in season, they’re at their peak and have the best flavours.
What’s the best piece of cooking-related advice you’ve ever received?
I am Spanish and a very chatty person but, to become better chef, you need to keep quiet and focused. So ‘Talk less and work more’ is a piece of advice that has definitely helped me in my career.
Which dishes do you love to cook?
I’d have to mention our stuffed crab. Some dishes just have soul when we cook them and this is one of them. It is from the Basque country and when we were designing the menu, Koen was adamant he wanted to include it. Love to cook it?
To be fair, I’d say I have a ‘love hate’ relationship with this dish. Everyone loves it but I hate it. It takes me 45 minutes to cook. Stop liking the crab, everyone! It’s a pain for me to cook.
What are your favourite ingredients?
The fish we get here in Lombok. The quality is just unreal.
Which are your 'must have' kitchen gadgets?
That’s simple: a good knife and a sharpening stone. Without a good knife you can’t do what a good chef does. If you have these two ‘gadgets’ you are safe forever.
Describe a typical day at work. I like consistency in my life, rather than change. That’s because when you repeat something over and over your brain learns it and then has freedom. My day goes like this: I wake up, shower and go to Knalpot for a ginger shot and coffee to start my day. Then I drive to Codium and check everything—the car park, the staff changing room, the bins, the office and all the fridges. I make sure both kitchens have been cleaned and then I’m ready to start work. First, there’s a short morning briefing where I ask my staff if they are well, and whether they need help with anything. Then we prepare for the lunch shift. I try to take a short break at 4pm, then make sure the kitchens are ready for the night shift. At 5:30pm, I brief the staff who work the evening shift and then usually work until 9pm.
What is most rewarding, and most challenging, about your job?
Training people, sharing everything I’ve learned from working in London and Barcelona and exchanging knowledge between cultures are super interesting and rewarding for me. At Codium, the biggest challenge is to maintain consistency.
What are your hopes and plans for the future?
I am a very flexible person and still young, so who knows? For now, I enjoy working at Codium and I’ll be here for as long as they need me. I also have an open mind and I’d like to continue working with Indonesian people, teaching them what I know.
What do you like most about living in Lombok?
I love the natural surroundings, the vibes and the Lombok people. I’ve travelled all around Asia but I have never met people like the Lombok people. They are super smiley and super helpful.
If you hadn't become a chef, what do you think you would be doing right now?
It would be something to do with nature—maybe gardening or working with animals.
Do you have any tips for budding chefs?
I’d tell them they need to be strong. The kitchen is a tough place. They also need perseverance and consistency. I’d say ‘Don’t become a chef if you cannot handle it. Even if you don’t like it, you need to be tough, learn to keep going and not give up’.
Ajo Blanco / Almond Gazpacho
Ingredients
• 150 gr sunflower oil
• 25 gr Sherry vinegar
• 50 gr old bread
• 50 gr blanch almonds
• 0.5 garlic clove
• 350 gr cold water
• 100 gr white grapes
• 5 gr salt
• 20 gr EVOO
Method
1. Combine all of your gazpacho ingredients in a blender, and puree until the gazpacho reaches your desired consistency. It needs to be thin, not too thick.
2. Pass the mix through a fine chinois.
3. Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled. Try again after, flavours will develop.
4. Then serve the soup nice and cold, garnished with your favorite toppings.
Chef’s Notes
You can use different toppings like, pickled grapes, raw grapes, flake almonds, smoked almonds, croutons, green oil, or mint chiffonade, needs to be tested before lunch always.
Txangguro (Stuffed Crab)
Ingredients
• 2 crabs
• 250 gr white onion brunoise
• 100 gr whisky
• 100 gr butter
• 50 gr pomace
• 150 gr fresh grated tomato
• 200 gr tomato paste
• 15 gr garlic chopped
• 8 gr salt
• 100 gr rock sea salt to boil the crab (4% of rock salt for every liter of water)
• 80 gr homemade breadcrumbs
• 20 gr chopped parsley
• 1 lemon
• 10 gr salt
Method
1. Place a large pan of salted water to boil, submerge the crab, and then bring the water back to a boil. Once cooked, drain the crab in cold water (save some for the recipe) and allow it to cool naturally.
2. Into one bowl, pull all the legs and claws off the crab and set aside. Then on a board, turn the crab on its back and ‘pop’ the shell off from the body. Once the body and shell are separated, first clean the shell thoroughly and set aside for filling it with the sauce. Remove the rich brown meat from inside the shell and pour it into the other bowl. On the main body, you’ll see two rows of feathery ‘fingers’. These are called dead man’s fingers—they are the crab’s gills and must be removed. At the centre of the body also contains some more brown meat. Take out all the white meat and put into the bowl.
3. Warm the oil and butter in a medium sized pan, add the onions and poach very slowly for 20 minutes, add the whisky and flambé. Add the grated tomato, tomato paste, salt and cook slowly for a further 15 to 20 minutes, then add the crab meat, cook for a couple of minutes and stir well.
4. Pour the filling into the crab shell, the sauce should not be too liquid or too dry. Place the crab shell into a pre-heated oven at 200˚C/400˚F/Gas Mark 6 for 12 minutes or until it reaches 75 degrees.
5. Sprinkle over the top of the shell with the homemade breadcrumbs, chopped parsley and lemon zest on the top.
Tasty Tubers: Part 1—Cassava
WHAT IS CASSAVA?
Cassava ( Manihot esculenta) has been a staple food for thousands of years. It’s a tuberous, perennial root vegetable, native to South America but now grown in many tropical regions. It’s also called yuca, Brazilian arrowroot or manioc. In Indonesia it is known as singkong, ketelah pohon (‘root vegetable tree’) or ubi kayu (‘woody yam’).
The plant is highly resilient and drought-resistant and crops are grown in the drier, lower-lying areas of North Lombok. In areas of low rainfall, cassava is an ideal alternative to water-intensive crops, such as rice and it provides income for local farmers.
Cassava is mainly a starchy food source but can be used in a number of ways.
HOW TO USE CASSAVA Preparation
Cassava must always be peeled and cooked before eating. Raw cassava contains chemicals that can be broken down to produce cyanide but preparing and cooking the root properly will remove the toxic content. There are two main types: ‘sweet’ and ‘bitter’ cassava; the bitter variety requires more washing and processing to make it safe to eat.
Storage
Fresh, unpeeled cassava tubers should be kept in a cool, dry place. After peeling the vegetable, it can be covered with water (which should be changed every few days) and stored in the refrigerator for several weeks. If frozen, it can be kept for months.
COOKING WITH CASSAVA
There are endless ways of using cassava in a range of dishes. Here are just a few:
• Cassava chips. These popular chips, often homemade, are seasoned with salty and spicy flavours
• Opak are crispy, savoury crackers made from cassava and salt, with coconut, chives or other spices. Steamed cassava and salt are blended, shaped, flattened, sundried, then fried in oil
• Tapai (tapay or tape) is a traditional fermented cassava snack, also known as peuyeum. It’s made by fermenting cassava with yeast, which gives it a sweet and slightly alcoholic taste. It’s often served in a banana leaf
• Colenak is fermented cooked cassava that has been roasted and dipped into caramelised brown sugar and grated coconut
• Gethuk. Boiled, mashed cassava is mixed with grated coconut, sugar and a little salt. It is a sweet treat, usually coloured with food dyes and shaped into cubes or rolls and topped with fried coconut
• Cassava fritters. Cassava is grated, with excess liquid squeezed out, then mixed with chili flakes, salt, grated carrots, onions or other vegetables and spices. The mixture is bound together with beaten eggs and a small amount of flour, then spooned out and fried on both sides in a generous amount of hot oil
• Cassava coconut curry. Cut into cubes, simmered in coconut milk or cream, and accompanied by your favourite vegetables and spices, cassava is a perfect main ingredient in a savoury curry. Serve with rice
• Cassava and chicken. Hot, savoury chicken dishes can be supplemented by well-cooked cassava cubes or slices. This is a great taste pairing
• Your favourite cottage or shepherd’s pie can be topped with cooked and mashed cassava (better if well-seasoned) and finished with a crunchy, grilled cheese crust
• Mocaf (Modified Cassava Flour) can be a substitute for wheat, as it is gluten free and easier to digest. Food scientists are experimenting with mocaf to make a form of ‘smart rice’
• Tapioca is commercially processed from cassava tubers and sold as flour, flakes and pearls. These products can be used in a number of ways. Tapioca milk pudding is an old-school favourite.
REASONS TO INCLUDE CASSAVA IN YOUR DIET
There are many benefits of eating cassava:
• It’s a source of energy (670 kJ per 100 gr). Its high starch content (38%) makes it the third-largest source of carbohydrates in tropical areas, after rice and maize
• It contains resistant starch. This means it is digested more slowly and prevents ‘glucose spikes’. As it ferments, it feeds ‘good bacteria’ in the intestine and improves digestive health
• It’s naturally gluten-free, which means it’s ideal for those with celiac disease or sensitive digestive tracts
• It contains vitamin C (23% of the suggested daily intake). Some commercial products claim other nutrients but cassava has only minimal amounts of potassium, magnesium and niacin
• It is low-fat and provides 1% protein and approximately 2% fibre
OTHER USES FOR CASSAVA
As biofuel
Cassava plants (roots, stems and leaves) can be processed to produce ethanol. This represents efficient use of waste plant material.
As
animal feed
The leaves and stems are gathered and sun-dried to make hay for animal feed. Drying removes the cyanide content. The hay is a protein source and provides good dietary roughage, particularly for cattle.
NOOQ, QUNCI VILLAS
Classic Italian Fine Cuisine by the Ocean
Famed for its unmatched focus on fine dining, like the celebrated ‘Chef in the Wild’ series, you are guaranteed a top-notch culinary journey at Qunci Villas Resort. Qunci’s Mediterranean offering is the reimagined Nooq Trattoria & Sunset Bar, presenting an authentic Italian experience with a specially curated menu of southern Italian favourites.
Nooq exudes a real southern European aesthetic to match the authentic flavours. It looks and feels just like a homespun Neapolitan trattoria with elaborate tiling, wood and shades of warm green. You get an authentic taste of Italy along with breezy ocean views and a laid back, yet luxe experience, where the food quality and service speak for itself.
Nooq’s extensive menu pays homage to its southern Italian roots. It’s an inviting atmosphere to savour classic Italian flavors made with the creative flair Qunci’s culinary heritage is known for. The extensive menu kicks off with a range of tasty bites and sharable starters such as beef meatballs, bruschetta, calamari and vegetable croquettes. There are also clams and classic minestrone soup.
Unsurprisingly, the pasta options are extensive, covering all conceivable bases. Choose from linguini, ravioli, classic spaghetti, penne and tagliatelle. The pizza selection is also designed for eclectic tastes, running the gamut from the classic margherita, four cheese and marinara to the ‘Happy Belly’ featuring wagyu bacon and king oyster mushrooms, as well as pizza fritta.
The mains also feature organic chicken, jumbo prawns in white wine, sliced wagyu steak and parmigiana. To finish off, the sweet endings have a timeless feel too— enjoy sponge cake and gelato sorbet, or try the signature Pistachio Tiramisu. Of course, there is no shortage of beverage options from healthy juices, classic Italian wines by the bottle, aperitives, premium coffee and beer.
The Sunset Bar at Nooq is the perfect setting to round off the evening, sipping a signature cocktail concoction or simply downing one for the road. It’s an inviting spot to meet and mingle socially with friends too and savour the iconic Senggigi ocean view and starry night sky.
Jalan Raya Mangsit, Senggigi, Lombok +62 821 4732 7446 nooqtrattoria www.quncivillas.com/dining
STIR IT UP
Stories and recipes from a bar owner in paradise…
Soundtrack of an Evening
Every single day, the majority of us are lucky enough to experience our surroundings using the five senses of sight, hearing, smell, taste and touch. When we visit a bar or restaurant, the senses that come to mind are taste, smell, sight and touch (texture)—after all, it’s food and drink that we are looking to enjoy. The sense of hearing, however, does not immediately come to mind as an integral part of a traditional bar or restaurant experience. But it matters more than you think.
So much so, that there’s a whole science dedicated to how we should choose music to go along with the atmosphere of an establishment, it’s environment and decor. Musical genre, tempo and volume all have an impact on how guests feel, behave and how much they enjoy themselves. For example, classical music signals sophistication, jazz can promote intimacy, whereas pop and rock music creates a more energetic vibe. Even the absence of music, like in a perfectly quiet island restaurant, can make a lasting impression on how we experience our visit.
Music Changes Everything
At Klub Kembali, our musical vibe is created to match our mission of “returning guests to an old-school, tropical bistro…” We accomplish this most nights through our customized, DJ-curated playlist that serves up an eclectic, classic vibe to jive with the diversity of our drinks and decor (listen by searching “Klub Kembali” by DJ Sophistikatie on Spotify) and, on Saturday nights, we spin it retro with local superstar DJ Koast turning throw-back tracks to complement our fare.
But what I really want to share in this month’s column, is on Wednesdays, the Klub transforms into a rollicking acoustic singalong that has even taken us by surprise. Led by local musical phenom, Toby Rovi, Wednesday Live Music at the Klub has turned into a night of singing, impromptu dancing and even a bit of surprisingly great karaoke with old favorites sung at the top of our lungs. While Toby takes current requests, his renditions of older tunes seem to really bring the crowd together—people from different backgrounds and cultures, old and young, local and tourists, singing and swaying together in perfect harmony. It’s in these moments when we realize how music can mirror or elevate the intended vibe of a place or—at best—even change how we view life as a whole. Here are some of our favorite songs and lyrics, and how they leave us grooving with each other and the world around us.
Top Hits for Life
Hey Jude: First up, an epic tune from the Beatles. “Hey Jude, don’t make it bad. Take a sad song and make it better. Remember to let her into your heart, then you can start to make it better… You’re waiting for someone to perform with. And don’t you know that it’s just you, hey Jude you’ll do. The movement you need is on your shoulder.” When you walk into the Klub you can leave all the sad songs from your day behind and we help you make it better. Start singing, start dancing, start performing. You’re enough, you’ll do and no one here is judging you. It’s a great way to make the most of the night… and of life.
Sweet Caroline: Klub Kembali is all about meeting friends, old and new. With that, we want you to truly embrace the line from Neil Diamond’s epic barroom singalong, Sweet Caroline: “I look at the night, and it doesn’t seem so lonely… Sweet Caroline, good times never seemed so good.” At the Klub, and in life, music brings people together, makes us less lonely and makes the good times so good, so good, so good. (Or as we sing: “Bagus! Bagus! Bagus!”)
Winds of Change: Next up, my personal favorite is the retro Scorpions song Winds of Change with its whistling intro and lyrics reminding us that, while our lives are constantly changing, we should never forget to enjoy magical moments. We sing: “The future’s in the air, I can
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
feel it everywhere, blowing with the wind of change… Take me to the magic of the moment, on a glory night, where the children of tomorrow dream away. In the wind of change.” It can feel like our world is so unpredictable. Let’s celebrate when it’s great, magical, when there is music in the air, and sing together.
Take Me Home, Country Roads: Finally, all great nights must come to an end, and it’s John Denver’s Take Me Home, Country Roads that embodies the feeling. Every Wednesday, we belt out the Lombok version we sing at the Klub: “Bright and dusty, painted on the sky, misty taste of moonshine, teardrop in my eye. Country Roads, take me home, to the place I belong. Mount Rinjani, mountain mama, take me home, country roads. Country Roads, take me home, to the place I belong. Selong Belanak, beachside mama, take me home country roads!”
Walking on Sunshine
1. Fill shaker with:
• 1 tsp honey syrup
• ¾ oz fresh lemon juice
• ½ oz fresh local orange juice
• ½ oz Aquafaba
• 3 drops saline solution
• ½ oz Aperol
• 1½ oz East Indies Pomelo Gin
2. Dry shake all ingredients (no ice), then add ice and shake again
3. Double strain into Coupe Glass
4. Garnish with dehydrated local orange slice
Some notes and tips to keep in mind:
• To make honey syrup, gently heat up 1 1/2 cups of high quality honey and 1/2 cup of water until the honey is completely dissolved. Cool, bottle and keep in the fridge for up to 2 weeks.
• If you’re not in Indonesia, use tangerines or mandarines— they will taste most like local Indonesian oranges.
• Don’t forget, Aquafaba is made by simply draining a can of chickpeas and saving the liquid; a great way to foam up a cocktail, and it’s vegan!
• Also, when you get home, there are a few distilleries around the world that make citrus-infused gins, like Threefold Distilling’s Blood Orange Gin. Just make sure it’s subtle enough to not overpower the orange juice.
• Finally, turn up the tunes and have fun!
Whether you’re a local, an expat or just visiting for a few days, music helps create those incredibly memorable moments together. So visit us on Wednesday nights, enjoy a cocktail or two and sing your guts out. Because, don’t forget, you’re among friends here. We’ve just been waiting for you to join the band.
In honor of our music theme, this month’s cocktail is inspired by the Katrina and the Waves classic, Walking on Sunshine. They sing: “I feel alive, I feel the love, I feel the love that’s really real. I’m walking on sunshine, and don’t it feel good.”
Take home this joyful energy in our bright “Walking on Sunshine” cocktail! Cheers
VILLA SUNRISE
ONE-OF-A-KIND LUXURY VILLA RETREAT IN KUTA
INNIT LOMBOK
LUXURY SECLUSION ON THE SANDY SHORES OF EKAS BAY
ALT DESIGN AND CONSTRUCTION
LUXURY LIVING AND LOMBOK LANDSCAPES
VILLA SUNRISE
One-of-a-kind Luxury Villa Retreat in Kuta
Villa Sunrise, located above one of Lombok's most photogenic beaches, is a picture perfect fourbedroom luxe villa just right for your next family getaway, a wellness retreat, social groups or even a team building weekend. Even though its situated close to the heart of the Kuta tourist area, this villa is surrounded by serene nature, affording ultimate privacy. You’ll feel like you are miles away from the south Lombok tourism hub.
Still, villa guests have everything on tap here right within the spacious tropical grounds. As well as the stylish interiors, there is an inviting naturally heated infinity pool and expansive indoor-outdoor living and lounging spaces to easy transition from rest, social interaction, getting sporty or just connecting with the surrounding nature.
Every feature of Villa Sunrise is designed for well-being and getting active. Recharge and chill in the ice bath, sweat out the day’s rigours in the sauna, or get competitive on the private multifunctional sports court. This is a unique feature rarely found anywhere in Lombok, which offers a dedicated space to stay fit and focused playing padel, basketball or futsal.
After a strenuous workout on the court or a day surfing south Lombok’s epic waves, guests can just kick back, relax and let someone else take the strain. Villa Sunrise has a full-service hospitality team ready to make sure every detail is just right and every request is carried out. This includes a private chef to expertly whip up breakfasts, snacks and sunset dinners, and cater to small social gatherings.
Villa Sunrise has an eye-catching contemporary design from architect Daniel Pätzold with high ceilings, full length windows that allow sunlight to stream in and open, breezy spaces connecting seamlessly with the surrounding nature. It is an ideal retreat for social group gatherings. There are
four uniquely designed ensuite bedrooms with a colourful kids’ room with bunks, that doubles as a dedicated kids play area. Bathrooms are sleek and modern and there is ample lounging space for guests in the bedrooms and outside on the terrace. The overall living space spans 1,000 square metres.
There is a large dedicated open dining space that looks out onto the gardens and enjoys a fine view of the ocean, as well separate indoor dining beside the well-equipped contemporary kitchen. The main lounging space overlooks an inspiring view through double height windows. It features sumptuous sofa seating.
Additionally, there are a multitude of spaces throughout the villa and its expansive grounds to find a quiet lounging or relaxation space all to yourself. Beside the pool there are plush single and double day beds to get horizontal on and seating in and among the tropical foliage. The sauna and massage area also overlook the ocean.
Another unique, kid pleasing feature is the colony of resident tortoises that live at Villa Sunrise. For parents who want a kid-free night out, the villa can organise expert nannies to keep the kids safe and entertained. As well as a full hospitality and housekeeping team, guests have use of a private driver with your dedicated shuttle car to ferry you around town and beyond. The villa also employs 24/7 security.
Lombok’s road less travelled is a dramatic region of winding coastal hills, bays and epic waves in the distance. Right at the heart of this is the southern coastline around Ekas Bay. Still relatively unknown for those not part of the hardcore surfing community, it is also home to one of the most distinctive luxury resorts on the island—Innit Lombok.
There are many ways in which Innit is a unique resort proposition in Lombok. One is the rare pleasure of staying right on the white sandy beach with the ocean just steps away. The resort’s beach houses are arguably the most distinctive places to stay on the island. They showcase a contemporary spin on traditional Lombok Lumbung homes. The design aesthetic is unique yet seamlessly blends right into the natural landscape thanks to the copious use of natural materials. The overall layout and design make full use of the ocean views and the shaded ground floor open air lounge of each beach house is actually part of the sandy beach itself.
Each has two ensuite bedrooms, a spacious open plan living and lounging space, and dining and kitchen area. Functional and stylish in equal measure, they are designed with family and friends in mind for sociable stays with ample interior space. The neutral colour scheme is like a seamless extension of the surrounding terrain.
The resort’s attached Anakampung restaurant incorporates a “kampung” communal dining vibe, on a six-metre dining table designed for convivial meals. The array of sharing plates adds to the sociable atmosphere. Fresh ingredients are sourced locally from Ekas Bay with freshly caught seafood, vegetables and herbs for a true farm-to-table experience. Michelin-starred chef Matthew Angga has fashioned an inventive Indonesian menu that can be tailored to suit any individual palate.
A casual outdoor barbeque pit offers beach dining during the golden hour with fresh seafood wrapped in banana leaves or skewered over an open flame. Ekas Bay has dozens of spearfishing families who help supply the restaurant with sustainably caught seafood. Fish is caught
daily and lobsters come from Innit’s very own farm in Ekas Bay. The floating lobster farm is just a five-minute boat ride away and welcomes guest visits. Learn all about the sea and personally select your dinner there.
Innit Lombok has been designed for secluded relaxation in mind. The 300-metre long arc of soft white sand is only accessible from the resort and is sheltered by large boulders. It has the feel of a private island sanctuary. Beside the beach is a 35-metre long infinity pool for languid relaxation and sipping a cool drink while gazing at the sun slowly dipping below the horizon.
Innit Lombok undoubtedly takes secluded relaxation to a whole new level, yet for guests who have energy to burn, there is nevertheless an array of cool beach activities to partake in. You can start the day right with an early morning yoga session beside the infinity pool. The resort’s boat is available for fishing expeditions, while guests with an adventurous spirit can try their hand at spearfishing. There are also options to explore the immediate coastline by paddleboard or by kayak. Of course, this area is noted for epic waves, with world class surf spots just minutes away.
The visually appealing design was crafted in collaboration with Indonesian architects Andra Matin, Gregorius Supie Yolodi and Maria Rosantina. A key requirement was to create a design forward, functional resort village using sustainable practices with minimal impact to the surrounding landscape. It achieves this by using mostly natural, locally sourced materials to create its distinctive sense of place both inside and out.
Innit commands a prime beach location at Ekas Bay, yet still remains relatively under the radar, at least for the mass market. Not only does it offer a one-of-a-kind luxury staycation, but also a rewarding investment for savvy guests.
Innit Hotels and Resorts is offering a limited opportunity to invest in the prime freehold land within the resort to develop a property for personal use and/or rental income. This includes secure land titles and road access and utilities, with all land parcels benefitting from wide ocean views. The investment can also be managed by Innit to maximise rental incomes.
Jl. Innit no. 1, Kampong Berore, Desa Ekas Buana Kecamatan Jerowaru, Ekas Bay, Lombok +62 811 3900 8500 innitlombok reservations@innithotels.com www.innithotels.com
Mistakes First-Time Buyers Make in Lombok Real Estate and How to Avoid Them
Buying property in Lombok is one of those decisions that feels part practical, part emotional. The white sand beaches, the growing tourism scene, the nature, the people and the potential—it’s easy to fall in love with the idea.
But the reality is that investing here takes knowledge, planning, and patience. And while the opportunities are real, so are the pitfalls for first-time buyers.
At Nour Estates, we’ve helped dozens of investors take their first steps in Lombok—and we’ve seen the same mistakes repeated again and again. Here’s what to watch out for.
1. JUMPING IN WITHOUT A PLAN
Many first-time buyers start their search without a clear vision. They fall for a plot, a villa, or a great price—without asking why they’re buying.
Are you looking for a holiday home, a rental property, or a long-term investment? Each goal changes the type of land, location, and legal setup that suits you best.
For instance, a villa designed for personal use might focus on privacy and design, while a rental investment needs to prioritize accessibility, guest amenities, and operating efficiency.
Your first decision isn’t about where to buy—it’s about why.
2.
SKIPPING THE BUDGET REALITY CHECK
Lombok’s prices can seem low compared to Bali, but the total cost of ownership can surprise you. Beyond the purchase price, there are legal fees, notary fees, taxes, permits, architectural drawings, utilities, and build costs.
A good rule of thumb: expect 10 to 15% in additional costs beyond the advertised land or villa price.
If you’re building, construction can vary widely depending on quality, location, and access—anywhere from Rp 10 to 14 million per m² for standard builds, and more for premium finishes.
Buyers who underestimate these numbers often find themselves cutting corners halfway through their project. Setting a clear, realistic budget from the start makes everything smoother later.
3. FALLING FOR THE VIEW WITHOUT COUNTING THE COST
That dreamy ocean-view hilltop might look like a steal— until you start building.
Hilly sites come with engineering challenges: retaining walls, site excavation, and road access can easily add 30% or more to your construction costs. Drainage and water management also become critical.
If you’re new to Lombok, starting with a flat or gently sloped plot can save time, stress, and money. It’s easier to plan, faster to permit, and simpler to manage remotely.
That said, hillside plots can still offer excellent long-term gains if handled correctly—especially in areas like Kuta and Selong Belanak, where views carry a lasting premium. The key is partnering with experienced builders and understanding the topography before you buy.
4. SKIPPING DUE DILIGENCE
In Indonesia, every plot of land tells a story—and not all of them end well.
One of the biggest mistakes first-time buyers make is skipping proper legal checks. Land titles can be unclear, zoning might not match the intended use, and sellers don’t always have the right to sell.
Before paying a deposit, always confirm:
• The land’s title
• The zoning classification
• The seller’s authority to sell
• Road access, water rights, and any boundary disputes
5. IGNORING THE NUMBERS
A villa that looks perfect on Instagram doesn’t necessarily make a good investment.
You’ll want to calculate your ROI (return on investment) based on realistic figures. That means factoring in:
• Construction or purchase price
• Rental rates and expected occupancy
• Property management fees (typically 15 to 30%)
• Maintenance and utilities
For example, a 2-bedroom villa in Selong Belanak renting at $200 a night with 70% occupancy can generate roughly $51,000 a year in gross income. After costs, that’s about an 8–10% annual net return—if everything’s managed properly.
When you know the numbers before buying, you control the outcome, not the other way around.
6. CHOOSING THE WRONG LOCATION
Lombok is changing fast—but not every area is developing at the same pace.
Kuta is the island’s main hub, buzzing with cafés, gyms and hotels. It’s ideal for those seeking daily convenience and solid rental yields.
Selong Belanak offers a quieter lifestyle, better beach access, and boutique villa appeal—great for mid- to highend holiday rentals.
Torok remains more secluded, offering large plots and privacy for long-term investors.
The biggest mistake? Buying in an area that doesn’t match your goals. A rental investor will struggle in a remote area, while a peace-seeking retiree may not want to live near nightlife.
7. TRYING TO DO IT ALONE
The biggest misconception? Thinking you can handle it all yourself.
Lombok’s market is unique. It’s evolving fast, but it still requires local knowledge to navigate legal frameworks, ownership structures, and cultural nuances.
A reliable team—agent, notary, legal advisor, architect, builder and accountant—makes all the difference.
FINAL WORD
Lombok is full of potential—but buying wisely takes preparation. The investors who succeed here are the ones who do their homework, choose their partners well, and think long-term.
Whether it’s your first property or your fifth, the same rule applies: clarity beats speed.
At Nour Estates, we help investors find the right path—one that’s transparent, sustainable, and rewarding.
About Nour Estates
Buying property in Lombok can feel overwhelming. We’ve been through the process ourselves. We know how exciting it is—and how confusing it can be. It’s often fragmented, the rules aren’t always clear, and there’s no central guide to help you through it all.
That’s where we come in.
At Nour Estates, we bring everything together in one place— property search, investment advice, trusted partners, and local insight—so you don’t have to figure it out alone.
From research to purchase, we’re your guide on the ground—helping you understand the market, avoid common mistakes, and make smart investment decisions that feel right.
Lombok is growing fast. Let’s make sure you’re part of it. Contact us now.
ALT DESIGN AND CONSTRUCTION
Luxury Living and Lombok Landscapes
Start with a client-centric approach, making sure collaboration, communication and client input are given priority. Then put the designers’ skills to work to transform their clients’ vision into reality.
That’s how architectural firm ALT Design and Construction is changing the way luxury residential properties are conceived and built.
As ALT partners would put it: ‘It isn’t just about executing a pre-set vision or implementing a designer’s concept; it’s about creating a space that reflects the client’s unique dreams and lifestyle’.
ALT Design and Construction provides a range of services, including concept design and construction. In the last decade the company has established itself as a leader and one of Hong Kong’s most well-known architecture and design firms. It serves many international clients and delivers projects that are aesthetically striking and environmentally conscious.
The company has extended its services to clients who want a residence or investment in Lombok.
The Partners
The CEO of ALT Design and Construction is Irish architect Vincent McIlduff. After graduating from Belfast School of Architecture, he worked for a time in his family’s company. He later joined architectural firm OMA, based first in The Netherlands and then, in 2013, in Hong Kong, where he worked on and helped to lead various international projects. In 2014, Vincent left OMA and founded ALT Design & Construction.
‘Despite the priceless experience I gained at OMA, I realised I wanted to bring my design vision to life, and to be able to work on my own projects, he says.
Vincent directs the ethos of the firm and takes the lead in business, juggling between two roles: bringing in business and leading design.
Architect Saul Smeding became a partner in ALT in 2015. Like Vincent, he began his career with OMA and also relocated to Hong Kong from the Netherlands to work on internationally renowned projects in Asia and Europe. He met Vincent in in Hong Kong and, since joining ALT, has overseen the Selong Selo builds in Lombok.
The partners are supported by a skilled and specialised team.
Vincent’s unparalleled knowledge of Japanese property development has led to the firm currently managing over US$40 million in projects in Niseko, Japan, as well as notable architectural and design projects in Hong Kong, including the Ovolo Hotel Group’s Mojo Nomad Central.
A Luxury Development in Lombok
In Lombok, ALT has designed 25 luxury villas for a premium residential project—Selong Selo Villas.
The superb hillside development is located in a picturesque region of southern Lombok, with panoramic views of rice terraces and the beautiful Selong Belanak Bay.
The villas offer a blend of modern comfort and traditional design. They have high-quality amenities and are set in lush surroundings, making them an ideal choice for investors, homeowners or visitors who want to enjoy a tranquil natural setting with all the benefits of a luxury lifestyle.
‘Our major design principle is to create harmonious spaces that integrate modern living with natural landscapes. We specialise in innovative design solutions that blend with local culture while prioritising sustainability and functionality’.
The emphasis is on a minimalist style that incorporates natural elements like wood and stone. The interior and outdoor floorings in the villas feature Indonesian marble; ceilings are made from local teak wood. Some villas have exterior wood cladding in louvres of Sumatra-grown Bangkirai wood. The effect is a seamless transition from indoors to outdoors, further enhanced by the use of glass walls to take best advantage of the natural surroundings. Most of the furniture has been custom-made by Indonesian craftspeople, in order to involve the community and support the local economy.
Designed to suit various budgets, Selong Selo Villas are positioned to capture specific views and offer a range of features that might include:
• Views over Selong Belanak Beach
• 360-degree vistas over southern Lombok
• Infinity pools
• Varying sizes and room layouts
• Open-plan designs
• Spacious patios and outdoor areas
• Large picture windows.
More than Meets the Eye
The villas hold enormous appeal for investors and residents and it goes further than the obvious. The partners explain why.
‘ALT’s philosophy goes beyond mere investment. It's about allowing clients to dream a little. Luxury isn’t just about buildings and materials; it’s shaped by the aspirations and personalities of the people who will live there’.
This approach attracts clients who value discretion and privacy as well as exceptional service. They trust ALT to deliver projects that reflect their vision and meet their specific needs.
The firm also offers services for private landowners in Lombok who wish to build their own custom villas.
ALT is currently planning additional developments for Lombok—a move that will further enhance the appeal of the island’s luxury real estate offerings.
From Sacred Geometry to Regenerative Design—The Future of Conscious Hospitality
“When form vibrates in harmony with life, architecture transcends structure and becomes consciousness made visible.”
THE GEOMETRY OF EXISTENCE
There are moments in history when architecture ceases to be the art of construction and becomes the art of remembrance. From the pyramids of Egypt to the mandalas of Java, the enduring monuments of our planet all share a common secret: they are built not only of stone and proportion but of intention and resonance. They speak a language older than civilization—the geometry of life itself.
Today, as the world races toward new technological heights and ecological challenges, a new generation of architects, thinkers, and developers are rediscovering this language. They are asking not how to build taller or faster, but how to build coherence—how to create spaces that nourish the body, calm the mind, and awaken the human field.
THE ANCIENT INTELLIGENCE OF FORM
Long before architecture became a profession, it was a sacred science. Every structure—from the pyramids of Giza to Angkor Wat, from Borobudur to the temples of Teotihuacán—was conceived as a bridge between earth and cosmos. These buildings were not only shelters or symbols of power; they were instruments tuned to universal frequency.
Ancient builders aligned their monuments with the stars and magnetic poles. They worked with mathematics that expressed harmony—the golden ratio, the Fibonacci sequence, and the Platonic solids—not for aesthetics, but for vibration. They believed that proportion was a form of prayer: that when geometry mirrors the order of the universe, it becomes eternal.
At Borobudur, the great mandala mountain of Java, each terrace is a concentric journey from matter to spirit. At Angkor, the temple’s corridors echo the rhythms of the moon and sun.
These were not coincidences; they were calculations of coherence. The ancients understood what modern physics is only now proving: that form is frequency, and that every shape carries a vibration capable of influencing emotion, biology, and perception.
THE FORGOTTEN DIALOGUE—MODERNITY AND THE DISCONNECTION
The industrial age broke that dialogue. Architecture became mechanical, mathematical, detached from life’s invisible pulse. Concrete replaced stone; glass replaced silence. Function triumphed over feeling. Cities multiplied at an unprecedented scale—efficient, impressive, but energetically sterile. Our geometry became linear, static, and artificial.
The human nervous system, evolved to thrive in fractal landscapes, found itself surrounded by right angles, screens, and noise. Scientific studies confirm what intuition has always known: environments devoid of natural rhythm generate stress. Rigid grids, uniform lighting, and synthetic air create physiological discord. Our bodies, designed for complexity and flow, become disoriented in uniformity. This is not a matter of nostalgia, but of energetic reality.
The problem of contemporary architecture is not aesthetic; it is vibrational. We have learned to build higher, but not holier—to master gravity but not harmony.
Miroslav Naskov—Mind Design
THE TECHNOLOGICAL MIRAGE—THE AGE OF FLOATING CITIES
Never in history has humanity possessed such mastery of form. We can now construct floating metropolises, mirrored deserts, and vertical forests that pierce the clouds. And yet, in this dazzling progress, a quiet question emerges: What is all this intelligence for?
Consider The Line in Saudi Arabia—a 170-kilometer mirrored city slicing through desert, reimagining urbanism as an algorithm of perfection. Or Analemma Tower, a concept so audacious it defies the planet itself—a skyscraper suspended from a captured asteroid orbiting Earth, designed to hang in the sky like a celestial pendulum.
In Japan, Shimizu’s Ocean Spiral imagines life descending 2,500 meters below the sea, spiraling into the abyss. In South Korea and the Maldives, floating-city prototypes seek resilience against climate change, while Cloud Citizen in Shenzhen merges biodiversity with skyscraper verticality. In the United States, Telosa envisions a self-governed, equitable eco-city for the next century. These are marvels of data, robotics, and ambition — humanity stretching physics to its edge.
But behind their reflective façades and digital precision lies a paradox: we can now build entire worlds, yet still struggle to build harmony. Our new monuments are triumphs of engineering but orphans of emotion. They replicate the planet’s systems through code, yet remain detached from the earth’s pulse. Technically flawless, they are often spiritually flat.
In mastering structure, we have forgotten substance—the invisible intelligence that made ancient buildings feel alive. And yet, it would be incomplete to see this evolution only as detachment. These bold experiments have undeniably advanced our material intelligence.
Projects like The Line promise zero cars, zero emissions, and preservation of vast natural territories. Floating-city research, championed by UN-Habitat, represents a hopeful response to rising seas and over-urbanization—a vision of cities that coexist with, rather than consume, the biosphere. Such initiatives extend the reach of architecture beyond land, making it a tool for survival, adaptation, and equality. They remind us that innovation, when aligned with ethics, can serve the collective rather than the ego.
In 2016, UN-Habitat’s “New Urban Agenda” reframed city-making as a humanitarian act—an obligation to craft
environments that promote dignity, accessibility, and psychological well-being.
The directive calls for cities designed for humanity, not merely around it: inclusive, regenerative, and balanced between progress and peace. If the last century built for expansion, this one must build for equilibrium.
Indeed, the knowledge we develop through these futuristic prototypes—self-sufficiency, closed-loop systems, environmental mimicry—may one day allow us to colonize other worlds without repeating the mistakes of this one.
In that sense, the technological avant-garde becomes not just a spectacle of ambition but a laboratory for planetary and interplanetary empathy. If re-aligned with meaning, these experiments could teach us how to build not only beyond Earth, but beyond ego.
THE REBIRTH—TOWARD REGENERATIVE AND MAGNETIC DESIGN
Out of this technological dissonance, a quiet revolution is rising—regenerative architecture. It does not reject progress; it refines it. It merges biology, physics, and psychology to restore the dialogue between matter and life.
Regenerative design goes beyond sustainability. While sustainability minimizes harm, regeneration amplifies vitality. A regenerative building is not inert; it breathes, metabolizes, and gives back.
Biophilic and neuro-architectural research shows that natural geometry and light rhythm recalibrate human physiology. Spaces infused with fractal patterns reduce anxiety, regulate heart rate, and trigger alpha-wave brain states.Magnetic-flow mapping studies how the earth’s geomagnetic field interacts with architecture, guiding structural orientation for electromagnetic comfort.
In this emerging science, materials regain spiritual agency:
• Volcanic stone grounds the body’s electric field.
• Clay and compressed earth regulate humidity and temperature.
• Water and vegetation create negative ion balance, refreshing the atmosphere.
When proportion and material follow nature’s code, the building becomes a coherent frequency—a biological amplifier of well-being. The architect transforms from builder to conductor of resonance.
This is the new frontier of architecture: a return to sacred geometry through the precision of science.
HOSPITALITY—THE NEW ARCHITECTURE OF LIVING
The evolution of hospitality is inseparable from this architectural awakening. Once synonymous with comfort and escape, it is now becoming the laboratory of conscious living—the first global industry capable of translating regenerative design into daily life.
Hotels and retreats are no longer destinations; they are interfaces for transformation. Spaces will be designed not only to please but to heal—recalibrating the body’s circadian rhythm, restoring neural balance, and reawakening sensory intelligence.
The new hospitality fuses longevity science with biophilia and artistry. Infrared therapy, bio-acoustic soundscapes, water memory, and air ionization will join architecture as part of the guest experience.
Design becomes medicine; comfort becomes coherence. Three paradigms define this shift:
• Healing Infrastructure—The building itself becomes therapeutic, optimizing light, acoustics, and material vibration to support rest and renewal.
• Intellectual and Creative Havens—Hospitality evolves into micro-campuses of curiosity, hosting artist residencies, ecological workshops, and entrepreneurial retreats. Leisure merges with learning; stillness with innovation.
• Freedom and Modularity—Adaptive environments for solitude, collaboration, or ritual. Guests can live nomadically, redesigning their own rhythm of life.
F&B transcends indulgence: cuisine becomes nutritional alchemy, merging gastronomy with wellness and terroir. Menus will be crafted as experiences of sensory education rather than consumption.
Ultimately, the hospitality of the future will measure success not in occupancy rates, but in transformation rates—how deeply a stay restores the guest’s sense of alignment and awareness.
THE RENAISSANCE OF HOSPITALITY
Across the evolving landscapes of Southeast Asia, a collective of hospitality lovers, real-estate professionals, and space crafters is quietly sketching a new paradigm— circular in philosophy, pyramidal in spirit—where architecture becomes not shelter, but a living field of
resonance. It will not be a resort in the traditional sense, nor a retreat in the predictable one. It will be a living organism, conceived around the principles of regeneration, geometry, and emotion. Its architecture will breathe rather than occupy, teaching that the most advanced design is the one that remembers stillness.
The sanctuary will invite travellers, artists, entrepreneurs, and seekers to meet within a single field—where wellness becomes learning, and curiosity becomes restoration. Here, silence replaces spectacle, and proportion replaces ornament. Every stone, sound, and ray of light will serve the same purpose: to return the visitor to resonance.
This vision—still forming, still unnamed—aspires to something paradoxical yet profound: to be deeply individual yet universally human. A microcosm of what hospitality can become when guided not by ego, but by essence. Not a place of escape, but of re-entry—into harmony, into meaning, into coherence.
As one of its creators put it: “We are not building a hotel. We are building a frequency.” And perhaps that is the truest definition of modern luxury: not the excess of matter, but the presence of meaning.
EPILOGUE—THE RETURN OF THE TIMELESS
As humanity rediscovers the science of harmony once mastered by ancient civilizations, architecture once again becomes a mirror of consciousness.
We are entering an era when the most valuable real estate will not be measured by square meters, but by vibrational integrity—how a place makes us feel, think, and breathe. From sacred geometry to magnetic architecture, from regenerative systems to the rebirth of hospitality, the cycle closes where it began: in the timeless relationship between form and soul.
For the first time in centuries, we are remembering that to build is not merely to occupy space—it is to compose life.
As the sun dips low over Kuta Beach, a different kind of gathering takes place—one powered not by cocktails or surfboards, but by a shared love for the ocean. Each month, Lombok Plastic Free hosts a community beach clean-up, inviting locals and travelers alike to roll up their sleeves and give back to the coast that gives us so much.
What began as a small act of care has grown into a movement, supported by mindful partners @manayoga, @honestmade, and @projecthiu— all united by a passion for protecting Lombok’s natural beauty.
So next time the month draws to a close, swap your beach towel for a trash bag and join the crew. Together, we can keep Kuta’s shoreline sparkling. For dates and details: @LombokPlasticFree.
Photo Credit: @pietmeets
TIKA Hotel Grand Opening: A Night to Remember
On September 19th, TIKA Hotel located in Kuta, celebrated its grand opening with a vibrant evening in its garden, filled with music, laughter, and a bustling local market featuring unique finds from talented vendors. Guests enjoyed welcome drinks, tasty bites, and DJ sets that carried the celebration from sunset into the night.
A highlight of the evening was the introduction of Samara, TIKA Hotel’s brand-new spa, where guests were treated to complimentary massages and relaxing treatments—a glimpse into the serene luxury the spa promises to offer.
Blending community, elegance, and authentic experiences, the grand opening embodied everything TIKA Hotel represents. With such a remarkable launch, it sets a promising tone for the exceptional stays yet to come.
Executive Chef Nic Vanderbeeken of the award winning Apéritif restaurant in Ubud brings haute cuisine to Klub Kembali
On October 11th, Selong Belanak’s premiere craft cocktail bar and restaurant, Klub Kembali, welcomed Nic Vanderbeeken for the next installment of its Art+Craft event series. Nic is the Executive Chef of Apéritif restaurant at the Viceroy hotel in Ubud, Bali. Apéritif has garnered many awards across Indonesia and Southeast Asia and is consistently considered one of the best restaurants in Indonesia. The theme of the night, “Guided by The Moon,” inspired the seven course menu, the accompanying Klub Kembali cocktails and Plastik Kembali artwork shown throughout the bar during the event. The event was sold out but still intimate enough to share the stories behind the dishes, cocktails and the art. An unparalleled experience in our little village, Klub Kembali is looking forward to bringing more unique cocktail, food and art experiences to Selong Belanak. Stay tuned for the upcoming collaboration with Copper Bonnet from Labuan Bajo. Klub Kembali is open Monday to Saturday, 3:00 pm to 10:00 pm. Instagram: @klubkembali, WA: +628179777701. Reservations recommended.
NEW FINE ART GALLERY—
Nyaman Gallery Lombok
On 10th October, Selong Belanak celebrated the opening of a new fine art gallery at Sempiak Seaside Resort: Nyaman Gallery Lombok. Eminating an ambiance similar to the art space in Seminyak, Bali, it features 18 Indonesian and International artists. The location is also the new home to Lombok-based Plastik Kembali, featuring original artworks and “COVE,” a museum-worthy, immersive art installation.
Open daily from 9 a.m. to 5 p.m., Nyaman Gallery Lombok invites visitors to explore contemporary art in a pristine seaside setting.
Photo Credit: Pablo Fernandez
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
