APRIL 2013 EDITION 45
ISSN 2085-5907
KO
Japanese Serenity
Golden Lotus
A Classic Beauty
Celebrating Golden Week
The Island’s Freshest Seafood let’s eat! 1
fall in love with pizza all over again...
MARRYING BALI’S FRESHEST INGREDIENTS WITH ORIGINAL RECIPES TO CREATE SELECTION OF PIZZAS, PASTAS AND OTHER ITALIAN INSPIRED DISHES NIKKO BALI RESORT AND SPA - LOWER LOBBY OPENS DAILY FROM 07.00 PM TO 11.00 PM FOR FURTHER INFORMATION AND RESERVATIONS PLEASE CALL +62 361 773 377 OR EMAIL US AT TOURDESK@NIKKOBALI.COM
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46
April Musings
The Latest 12-15
Local Cuisine 16 Kayun Heart of Bali
The Essentials 20 Watermelon
Our Cover Location: KO - Japanese Restaurant Photo: Heri Obrink
The Newest
32 Garoupa New Age Chinese Dining
Spotlight
36 Golden Lotus A Classic Beauty
The Main Affair
22 Balinese Boreh
40 KO Japanese Serenity
Must Try
Decadent Dessert
Spa Food
28 Ginger Moon Asian Innovation
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24 Catch of The Day The Island’s Freshest Seafood
46 Gaya Gelato Italian Passion
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56 62 The Specialists
50 Chef Sia Kee Hun, Chef Miyake Takahiro
The Insider
52 Kiyofumi Okamoto
Manager & Chef Take Japanese Restaurant
Let’s Cook
54 Balinese Curry
Soul Food
56 Butter Home-Style Baking
50
28
Let’s Sip
62 Drop Street Smart Coffee
Regulars
66 Food Talk 67 Map & Directory 76 Pick Up Point
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KO - Japanese Restaurant Hello and welcome to Let’s eat! magazine, your culinary guideline to the island of Bali.
enjoy fabulous seafood at Garoupa Seafood & Dine (p 32.) Our search for traditional Balinese
Golden Week will be celebrated in Asia
food takes us to Mas, on the outskirts of Ubud
in the first week of May, and in honour of the
where we enjoy an enchanted lunch at Kayun
many Japanese visitors who holiday in Bali
(p 16) where food is beautifully prepared as
during this time, our theme for this issue is
a ritualistic offering, while our excerpt, Let’s
fresh seafood.
eat! Culture considers the role of fresh fruit
The great Balinese fishing tradition has withstood the test of time and early each
on the island - which has cultural, culinary and religious significance.
morning thousands of fishing boats head out into the darkness, returning at dawn with fish, lobster, crab and octopus that will turn up on menus across the island. Read this month’s
As always Bon Apetit
Musings section (p 24) to learn more about the island’s freshest catch. Our cover story takes place at KO (p 40) which provides authentic Japanese cuisine in sumptuous surrounds.
Hendra Oktaviano
Still on the Asian trail we dine on delicious
Editor-in-Chief
Chinese food at Golden Lotus (p 36) and
E-mail Us Send your letters to contact@letseatmag.com if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.
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your culinary guide
Senior Advisor A.A. Ngr. Mahendra
Editor-in-Chief Managing Director Hendra Oktaviano Patricia TA Bid Business Development Alison Elizabeth Bone Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Creative Director Zulvrisa Andiani Graphic Designer Tri Angendari Marcomm Director Ayu Sawitri Hapsari Director of Photography Heri Obrink Account Director Agus Setiawan (agus@visi-media.com) Account Executive Margy Margaretha Leander (margy@visi-media.com) Nunung Parminingsih (angie@visi-media.com) Sheron Ruth Claudia [sheron@visi-media.com] Multimedia Tommy S Heriadi HRD I. B. Kusuma Wijaya Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika Cultural Advisor Kadek Wahyudita ‘Penggak’ Photographer Contributor Gusi Made Gede
OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia P+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com I www.visi-media.com
Alison is a travel writer and self confessed food-lover. She has spent many years traveling the globe, immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘Everything should be tried at least once.’ Her heart has now been captured by Bali where she is happily indulging her favourite things; writing, traveling and discovering new restaurants
Menur describes herself as a part-time food lover and a fulltime food friend. She enjoyed her exposure to many different restaurants during her year teaching Indonesian Language and Culture in Washington DC. Now back in Indonesia she has discovered that her pleasure in trying new food has deepened and she hopes to one day open her own restaurant.
Eve is the newest member to join the Let’s Eat team and says her family’s motto has always been “live to eat,” rather than ‘eat to live.” Aside from eating she also loves to write, travel, design and cook (although, admittedly that also involves eating.)
Dewi admits to falling in love with writing and photography. Her wandering feet have taken her travelling all around the archipelago before finally settling in Bali where she set to work capturing the authenticity of the island in words and images.
Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material. © 2013 Let’s Eat! ISSN 2085-5907 A Member of
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BALI
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the latest
a new Latitude Made from Bali’s grape variety, Alphonse Lavallée, and cultivated thoroughly in controlled practices, Sababay Winery is proud to introduce two premium wines from its vineyard. Pink Blossom, a rosé wine with cerise tones and a hint of berry fruits, lychee and guava aroma, making it perfect as an aperitif. For red wine lovers, there is also Black Velvet, a dark ruby red with a hint of plum, roasted oak and nutmeg, which pairs well with Asian cuisine. Sababay Winery I www.sababaywinery.com
Heading all three kitchens at The Royal Beach Seminyak is no easy feat. Yet, newly appointed Chef Willy Setiawan is effortlessly managing Indonesian-style Husk Restaurant; Mediterranean inspired The Capris, as well as the resort’s newly opened teppanyaki restaurant. Indonesian by origin but nomadic by profession, Setiawan has been cooking his way from Batam to England, specialising in Indonesian, Chinese and Japanese cuisine. The Royal Beach Seminyak I Jl. Camplung Tanduk I P +62 361 730 730
Sangria Sunset If the enticing line up of shops at Beachwalk, Bali’s beloved new mall is not enough to draw you in, the al fresco tapas gastrobar on its second floor might change your mind. Led by Spanish Chef Victor Omar Taborda, Tapeo Gastro Bar offers an assortment of carefully prepared tapas as well as authentic Spanish cuisine such as paella. Panoramic sunset views over Kuta are best enjoyed while sipping Sangria. Tapeo Gastro Bar, 2nd Floor C, Beachwalk I Jl. Pantai Kuta P +62 361 846 5645
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LOCATION, LOCATION, LOCATION Aside from the gorgeous suites at U Paasha Hotel Seminyak, guests are also spoiled by F&B outlets such as Alcove – for all day dining, and Alibi, a funky New York style bar. Located right in the pulsating beat of Seminyak’s heart, the hotel is designed in an uncluttered and relaxing style. Book a room for a very special rate of USD 140++ per night in one of the 94 suites or 4 penthouses from May 1 - June 30, 2013. U Paasha Seminyak I Jl. Laksmana 77 I P +62 361 822 8888
Napa’s Classic All the way from Napa Valley, the Beringer collection of classic wines are now available in Bali. Beringer Vineyard, established in 1876 by Frederick and Jacob Beringer, is now in its third century of crafting Napa classic wines, such as Cabernet Sauvignon and Chardonnay. Being the oldest continuously operating winery in Napa Valley, Beringer wines set an exemplary standard of quality, consistency and balance that will make your drinking experience unforgettable. Treasury Wine Estates I www.tweglobal.com
The Bountiful Nusa Dua Space Nusa Dua Beach Hotel & Spa is proud to announce its bountiful choice of function rooms. The resort has seven function rooms, one large outdoor amphitheatre and five different themed nights, ready to be set up by the talented resort management team to cater to all sizes and requests. Catering specialists, as well as a range of audio-visual equipment and an efficient business centre are also in place to support conferences and events. Nusa Dua Beach Hotel & Spa I Kawasan Pariwisata Nusa Dua Lot North 4 P +62 361 771 210
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the latest
The Golden Touch
Conrad Bali is proud to announce David Laval as the Director of Food & Beverage. The globe-trotting gastronaut was in charge at Conrad Maldives before landing in Bali. His magic can already be seen in the revamped Eight Degrees South menu, now suffused with locally sourced produce and a special ‘Balinese’ touch. Laval’s breadth of experience, learned through work and travel in esteemed establishments such as ‘Relais & Chateaux’ Le Lemuria of Seychelles, and the Mayfair London, will undoubtedly lead Conrad Bali to a whole new culinary level. Conrad Bali I Jl. Pratama 168 Tanjung Benoa I P +62 361 778 788
Uluwatu’s New Chef Recently opened Anantara, Bali Uluwatu, sure knows how to make a splash. Newly appointed Executive Chef, Kai Kauder and his team have been busy creating a menu of French, Asian and Mediterranean inspired cuisine. A German native, Kauder has belted 18 years cooking experience in Asia’s best establishments such as Anantara, HuaHin, winning fame for the resort named Thailand’s Best Restaurant by Tatler for three years running. Kauder will present Anantara’s signature Thai dishes infused with Indonesian influence. Definitely something to look forward to! Anantara Bali Uluwatu I Jl. Pemutih Labuan Sait Uluwatu P +62 361 895 7555
Get Greedy in Sanur
The legendary Bali Hyatt Sanur is proud to introduce a revamped menu in their Cupak Bistro. The bistro is
serving a range of Indonesia’s popular dishes from Bali and Manado which are renowned for being rich in herbs and spice. Local desserts such as Es Cendol and Bubur Injin are also offered. If that’s not enough to satisfy your appetite, there are other delectable alternatives to try at the classic Chinese restaurant, Telaga Naga, or perhaps the Seafood BBQ by the pool at Omang- Omang Grill. Hyatt Sanur I Jl. Danau Tamblingan 89 I P +62 361 281 234
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The Sun Also Sets For a mere 149K, you too can be part of the Sunset Gatherings at Sheraton Bali Kuta Resort. There are two options: the swanky Social Hour at the Lounge with a collection of wines from Starwood’s Wines of the World that goes well with gourmet canapés and distinctive artisanal cheeses; or go up to the Rooftop Hour at Bene with sangria and wood-fired pizzas as your companions. Either way, you will sure to be served with a breath taking Kuta sunset. Sheraton Bali Kuta Resort I Jl. Pantai Kuta I P +62 361 846 5555
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local cuisine Nasi Saraswati
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KAYUN Heart of Bali
Unless you are lucky enough to be invited to a ceremonial meal in a village, finding a traditional Balinese dining experience can be surprisingly difficult. A visit to the Kayun Restaurant and Lounge in Mas gives a rare insight into the relationship between food and the divine. The setting is utterly enchanting, thatched berugas and a main dining pavilion set amidst a natural garden. Many of the products used at Kayun are homemade, from the brem (rice wine) to coconut oil to soy sauce, and you can watch women at work in the traditional open air kitchen fuelled by a log fire. Our welcome drink is a rather potent Brem Mojito and we follow with some traditional jamus, including a Loloh Kayun Turmeric, a dark orange concoction made with turmeric, ginger
Translating into something akin to ‘heart touching life’, the founding philosophy of Kayun is that “Anything created with a heart will bring happiness, inner peace and positive energy.”
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and lemon, and a grassy green Loloh Kayun Saraswati sweetened with natural honey from Singaraja.
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local cuisine Yuyu Crab
Loloh Kayun Saraswati
Vegetable Bamboo
Food is beautifully presented, the Nasi Saraswati comes
sweet corn, cinnamon and chicken stock, and a Natural
on a lotus leaf, topped with eight symbolic dishes woven
Daluman Pudding that takes its green colour from the
from banana leaf. Each is an offering and pays tribute to
daluman leaf.
the ocean, the river, trees, earth and sky, with turmeric
Mas is famed across Indonesia for its wood carving.
rice, dry salty fish, river shrimp, grated coconut, crunchy soya beans, sambal and spicy chicken. The Lotus Rice is decoratively wrapped in a lotus leaf tied in a bundle. It’s a little like opening a birthday present to reveal rice that is slightly sweet and just a little spicy rice with pumpkin, carrot and tossed in coconut oil. The Vegetable Bamboo comes packed into a bamboo stem, blending the earthy goodness of cassava leaf with tofu and tempe and Balinese spice. While the Yuyu Crab is a fresh river crab soup beautifully served in a coconut. Other traditional dishes include Crispy Duck, Soto Ayam and Bubur Rempah herb porridge made with red rice, star anise,
As legend has it, in the 16th century, a monk named Danghyang Nirata placed a wooden twig in the ground, which miraculously became a living tree filled with golden flowers. He took this as a sign that the people should put down their roots in this place, and call it Mas, meaning gold; and declared that the people who settled here would create their life from wood. As well as a restaurant, Kayun creates stunning works of art and sculptures lovingly carved from single tree trunks, so make sure to take a peek in the Bidadari Gallery at the entrance to the restaurant. Alison
Kayun Restaurant & Lounge I Jl. Raya Mas 47, Ubud I P +62 361 218 0708
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50 I Open 9am - 10 pm
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the essential
WATERMELON Watermelons come in many shapes and sizes; the newest shape is a square watermelon. The Japanese created them to save space; the watermelons are of exact dimensions of Japanese refrigerators, allowing a full-grown watermelon to fit precisely. All parts of watermelon are edible.
RINDS 1-inch cube of watermelon rind contains 1.8 calories of carbohydrate, as well as vitamin C and vitamin B6 , which makes it good for your skin, immune system, and your nerve system. It also tastes great when pickled!
SEEDS Watermelon seeds are high in protein and dietary fibre and are a good source of vitamin B, as well as being rich in minerals.
FLESH The tastiest part of watermelon is dense with vitamins, minerals and dietary fibre. It is also deeply hydrating with a refreshing taste.
DO YOU KNOW? In China and Japan watermelon is a popular gift to bring a host, while in Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese. In Asian and Middle Eastern countries, watermelon seeds are collected, dried and roasted for eating, and can be added to soups, tea, or used for oil. The word watermelon first appeared in the English dictionary in 1615.
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spa food
Balinese Boreh The islands of Indonesia are famed for exotic spices that give rich flavours and aromas to many traditional dishes. Most spices also have medicinal properties and can be infused in teas, blended into jamus (healing tonics,) or applied to the skin to cure a variety of ills or to aid relaxation. One of my first spa discoveries when moved to Bali was boreh – a traditional spicy detox treatment popular in the mountains of Bali, where nights can be chilly. The deep penetrating heat of local spices is also favoured by fishermen and farmers, as it increases blood circulation and relieves aching joints. Whenever I feel the onset of a cold or flu, or feel achy from too much exercise, I head to my local spa for this treatment which warms me up from the inside and leaves me feeling restored and revitalized. Boreh is also easy to make at home with ingredients from your spice rack.
Home Spa Ingredients
2 teaspoons each of finely ground clove, ginger, sandalwood powder. 1 teaspoon each of cinnamon, coriander, turmeric, powder. 2 teaspoons of rice powder or flour. 1 teaspoon spiced oil or rose water. 3 carrots finely grated. Mix all the spices together and blend with the oil into a thick paste. Gently apply to your body (wrap yourself in plastic – or banana leaves if available, or sit in the sun for a few minutes.) Once the paste has dried rub the skin so that the mixture flakes away. Softly rub the grated carrot onto the skin to replenish moisture, then shower or take a warm bath.
Splurge @ Nusa Dua Beach Hotel and Spa The spicy detox ritual starts with an invigorating sea salt and peppermint foot scrub, followed by a nurturing massage with warm herbal compresses of fresh betel leaf, citrus oil, and fresh lemon grass. Next, a mask of fresh crushed ginger, nutmeg and clove is applied before being wrapped, cocoon-like as the spices warm the body, detoxify the skin and melt away tension. The wrap also acts as an exfoliator, removing dead cells to reveal silky soft luminous skin. The treatment finishes with a cooling application of fresh cucumber to seal in moisture. www.nusaduahotel.com/spa/ Alison
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musings
Catch of the Day The Island’s Freshest Seafood The great Japanese tradition of sushi and sashimi is well honoured in Bali, with only the freshest of raw fish and seafood served on the sushi platters that delight diners in Japanese restaurants across the island. Let’s eat! explores the great Balinese seafood tradition that brings the catch of the day direct to the dining table.
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In the days before Bali became world famous as
Jimbaran, with its tranquil protected waters is
holiday destination, the villages strung along its
still a centre for fishing, and in the early hours
coast were inhabited by fishermen who sailed
of the morning the beach springs to life as
their colourful jukung (wood fishing boats) into
fishermen launch their jukung and head out in
the open sea to harvest the ocean’s riches. While
the darkness, returning at dawn to off load their
much has changed on the island, and many have
catch. Some is sold right off the boat, or ends
turned to the more lucrative tourism industry for
up on display in the sprawling fish market. The
income, the great fishing tradition lives on, and
Pasar Kedonganan, (fish market) is the first point
visitors to Bali can indulge in a huge variety of
of call for many chefs, restaurant owners and
fresh-of-the boat seafood.
locals looking for the freshest catch of the day.
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musings The smell of fish assails you long before entering the covered market, where everything from lobster, to snapper, prawns calamari and fish such as red snapper, ikan layur and kerapu – rarities in countries such as Japan are offered in abundance. By lunch time it will be appearing on menus and in kitchens across the island. You will find it delicately arranged on sashimi platters, or wrapped into sushi rolls, or sliced and diced and tossed in theatrical Tepanyaki displays. Japanese cuisine aside, many restaurants in Bali specialise in fresh seafood, from the impressive nightly buffets in the resorts of Nusa Dua, to local restaurants preparing Indonesian-style seafood, like pepes ikan (fish cooked in banana leaves), or Bali’s famous sate lilit grilled on lemongrass skewers. The famous nightly barbecue in Jimbaran is also a huge lure for seafood lovers. As the sun starts its slow descent towards the horizon, tables appear on the golden sands and restaurants display their catch, which will be grilled on the spot. If you arrive a little early take a stroll along the seafront, where, aside from the giant covered fish market you will see vendors selling young coconuts and durian,
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and grilled corn on the cob. Make sure to check out the colourful jukung lined up along the beach. Like everything in Bali they are rich in symbolism and built according to religious guidelines. For wood, the indigenous camplung tee is favoured, but can only be cut down on an auspicious day as determined by the Balinese calendar. Traditionally all members of the local fishing community join in to build a new jukung. Once complete, a set of rituals and blessing ceremonies need to followed before it is judged seaworthy. Fruit, flowers and rice are offered to the gods, and the bow is adorned with an image of the Gajah Mina – the mythical elephant fish with giant bulging eyes believed to ward off evil, and whose ‘night vision’ will steer the boat through the roughest waters. Alison
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must try
Ginger Moon
Asian Innovation
Gado-Gado
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Ginger Queen
chunky recycled wooden tables and upholstered banquette Jaffa
seating grant a warm and casual vibe to the two floored building. Sunlight bounces off the shiny red swivel chairs placed along a central bar counter – a fabulous design feature – while the subtle glow of red lighting behind the
It would be tempting to describe the menu as ‘Asian fusion’, but the term ‘Asian innovation’ seems more apt.“This is about as original as it gets,” claims Executive Chef, Dean Keddell. With a history of restaurant openings, Keddell is highly imaginative, and his influence extends beyond the kitchen and into the restaurant design itself – so that everything flows seamlessly into a relaxed and pleasurable dining experience. Potted palms and a large central skylight are reminiscent of a conservatory, while
bar crafts a sensual allure. Traditional flavours of Asia are mixed up a little and given a contemporary presentation in a menu that has sharing in mind. “We do crazy things with Babi Guling, (Balinese style suckling pig,)” says Keddell. It turns up as spicy pork sausage on Pizza lah – thin crispy pizza, and as a Mini Hotdog where it is wrapped, taco-like in delicious fluffy steam buns and topped with spicy lawar and sambal.
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must try Pizza Lah
Prawn Dumplings
The Soft Shell Crab has a delicious crunchy coating
green aprons, to customised retro art work, easy listening
concealing tender flesh and is served on a sublime salad
soundtrack, and cocktails designed to, “Put a little bit of
blending sweet and savoury flavours of watermelon,
Bali in each glass.” Take the Ginger Queen for instance,
pomelo, beng kwon and cucumber with just a hint of chili
which is the colour of a flaming sunset, and blends fresh
and lime. Golden Perkedel are oval shaped fritters packed
citrus flavours with the depth of bourbon. Or the Ginger
with juicy corn and topped with avocado, sweet chilli and
Moon Cosmos where tequila and grape juice play off
sour cream, while Pork and Prawn Dumplings sit on a bed
each other beautifully in a sunny yellow cocktail.
of creamy Balinese curry, sprinkled with shredded red
The Jaffa is a fitting finale to our lunch, a rich and
pepper and fresh leaves of coriander, mint and kemangi. Gado Gado also gets a make over – with tofu, tempe and carrots wrapped spring roll-style in cabbage leaves with a sweet and fragrant peanut sauce. As with all the oils, sambals and sauces at Ginger Moon, the Gado Gado sauce is made from scratch. This attention to detail and commitment to quality is reflected in every aspect of the restaurant, from attentive smiley staff in smart olive
invigorating dessert with Australian influences. Dark chocolate ganache is layered with hazelnut crumble and orange jelly and served with mandarin and ginger sorbet and orange segments. Keddell’s secret? “I just cook what I like to eat, whereas a lot of chefs cooks what they think people want.” Luckily for his patrons, he is a man of great taste. Alison
Ginger Moon I Jl. Oberoi/Laksmana No. 7 I P +62 361 734 533
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100 I Open 12pm - 11pm I Seminyak Map C-3
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the newest
Garoupa Mix Juice
NEW AGE CHINESE DINING Sour & Spicy Fried Grouper
The restaurant Garoupa is located on Jalan Raya Kuta, with spacious parking making it an idyllic place to settle in for lunch or dinner. Garoupa, as the name suggests is a seafood specialist, offering an eclectic menu of Chinese food with an elegant presentation. Apart from fish, the restaurant also offers crab, squid, prawn and lobster, as well as beef, pork, pigeon, chicken and vegetables from a range of soups, barbeque, and other well prepared Chinese specialities.
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Barbeque Duck
Seafood Pumpkin Soup
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the newest
Two Flavoured Kailan
Each dish that comes out of the kitchen under the supervision of Chef Sarpon is delicious, “Heart is the key ingredient for the dishes here at Garoupa, everything else will follow,” he reveals. Take for example the Seafood Strawberry Spring Roll which is no ordinary spring roll, instead the filling is made with garoupa, a mix of seafood, and fresh strawberries. Next, a large carved pumpkin bowl is placed in the middle of our table, it’s the Seafood Pumpkin Soup, a hot and appetising treat made with grouper, crab, and pumpkin, which the waitress pours
Seafood Strawberry Spring Roll
into our small bowls. Garoupa is a fully air-conditioned indoor restaurant with smoking and non-smoking areas to cater to all Chinese food lovers with a smart presentation and a touch of Hong Kong lavish style. The minimalist interior design coordinates nude, cream and earthy soft colors, with mirror panels creating a spacious ambience. The Sour and Spicy Fried Grouper a la Thailand, is a crispy fried grouper fillet prepared with a Thai style sauce. The Barbeque Duck is also not- tomiss, with crispy skin outside and tender duck meat inside, with tasty plum sauce and hoisin sauce as accompaniments. Vegetable
Salt & Chilli Baby Beans
dishes include crispy Two-Flavoured Kailan, sautéed kalian and fried kalian leaves, and crunchy Salt and Chili Baby Beans. Desserts are candy to the eye, with a colourful presentation made of the freshest fruits available such as Orange Juice and Mix Juice. Three things you can expect from Garoupa are fresh food, good taste and consistent quality. Menur
The Garoupa Seafood & Dine I Jl. Raya Kuta 21 ABC Br. Abian Base I P +62 361 764 925
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190 I Open 10.30am -10.30pm I Kuta Map A-5
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spotlight Pan Fried Prawn Szechuan Style
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Chilled Almond Bean Curd with Fruit Cocktail
Golden Lotus
A Classic Beauty It is quite remarkable to find out that this place has been serving delicious Chinese cuisine since 1990. Sipping our dark oolong tea and waiting for our order to be cooked, our eyes drift toward the richly decorated room. The beautifully carved wooden panel is a majestic sight to behold and transforms the restaurant into something straight out of classic Shanghai, while thick green carpeting mutes the noise. Far from the typical Chinese restaurants with their bright lights, large tables with lazy susans and plastic table cloths; Golden Lotus provides us with an intimate and serene dining experience. “Well, that will change if you come here on Sunday for our popular Sunday ‘Dim sum all you can eat’ special,” explains F&B Manager, I Nyoman Suasta. “However, you can also book one of our private areas,” he adds, pointing to the four rooms, separated from the rest by www.letseatmag.com
handsome tall wooden doors.
time. Next up is Pan Fried Prawns
Our first course arrives, one of the
Szechuan Style, a sweet and sour
most popular dishes on the menu,
creation that hits all the right notes
Diced Beef Saigon with garlic,
after the previous taste of beef.
spring onion and black pepper.
Between fighting over diced beef
“We don’t use MSG in our kitchen,
and juicy prawns, we are waging
so everything is healthy and fresh,
a war with our chopsticks against
”says Nyoman. Immediately, we
a bowl of Chicken Fried Rice. It
can see why this dish is popular.
is lightly spiced and yet tasteful
The beef is marinated perfectly
enough to stand alone.
and so tender that it is gone in no let’s eat! 37
spotlight An oolong sip pause later, desserts are lavishly
Beef Saigon
presented. The Golden Lotus Chilled Mango Pudding is the perfect ending to the feast; not too sweet, light and chilled to perfection. My partner has opted for the Chilled Almond Bean Curd with Fruit Cocktail, a fruity and sweet concoction with a hint of almond aroma. We end the lunch feast, feeling extremely decadent, leaning on our slender and elegant Chinese chairs sighing with pleasure. Eve
Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta I P +62 361 752 403
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Open Tuesday to Sunday 11.30am – 2.30pm & dinner 6pm – 10pm I Kuta Map D-3
200
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the main affair
KO
japanese serenity With its zen gardens, kimono-clad staff and dark, sumptuous allure, Ko provides the ultimate Japanese experience in Bali.
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KO Special Tepanyaki
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the main affair
D
Discreetly tucked behind hedged bamboo, Ko is housed in a stunning structure that combines Balinese design with Japanese aesthetics. Long covered walk ways are fringed by ornamental gardens filled with cascading ponds, pebbled path ways and bonsai trees. Two distinct areas cater to different dining styles, but I would suggest combining both into a long enchanted evening. Start in the softly lit sushi lounge, where the entrance is flagged by water features and the bar is clad in golden hued marble. Seating options include dining tables, or comfortable arm chairs, while the menu offers a good choice of sushi and sashimi. Chefs in smart black uniforms with tall red hats cut striking figures, and busy themselves slicing, rolling and artfully arranging our platters. California Rolls are filled with crab and avocado and wrapped in crunchy orange tobiko, while the Sushi Dinner comes with an assortment of prawn, salmon, yellowtail, unagi, salmon cake and tuna sushi rolls. An excellent selection of sake and shochu is on offer, but I am drawn to the Japanese Mule, an innovative concoction blending the earthy, nutty taste of Shochu, with ginger and bitters into what may be the perfect aperitif.
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KO Special Teppanyaki
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the main affair California Rolls
Peach Flambe
Chef Gede
For our next course, we follow the candlelit passageway
sashimi, tepanyaki vegetables sprinkled with sesame,
to an ornate door that slides back to reveal a pebbled
prawns, tuna, miso soup and garlic rice. A good mix of
pathway leading to a Buddha statue. On either side,
condiments includes ginger sauce, and a spicy Japanese
generous black stone tepanyaki counters await. The
mayonnaise. Everything is excellent, with highlights
theatrics of tepanyaki always add a fun dimension to
being the barramundi tossed in a butter, soya, white
the dining experience and things quickly heat up as
wine sauce, and the juicy fat tenderloin cooked in soya,
Chef Gede sends a dramatic flame across the grill.
red and white wine. Desserts of Peach Flambe with
Having cooked on the tepan for twenty years, Gede is
green tea ice cream, and Banana Tepanyaki drizzled in
quite the maestro and treats us to a dazzling display of
a rich caramel sauce leave us well satiated. I have never
juggling, slicing, dicing and flipping. We have chosen
been to Japan, but if the dining experience at Ko is
the Ko Special, with multiple courses including salmon
anything to go by, then I definitely want to go. Alison
KO @ Intercontinental Bali Resort I Jl. Uluwatu 45, Jimbaran I P +62 361 701 888
50 Tepanyaki / 50 Sushi Lounge
Open 6.30pm-11pm I Jimbaran Map B-4
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decadent dessert
Gaya Gelato Italian Passion
Gaya Gelato honours the original tradition of Italian Gelato in Bali Step inside Gaya Gelato to find an elegant and immaculate space, fragrant with the delicious aroma of tropical fruit, chocolate and freshly baked biscuits. 100% natural ingredients are hand selected – the freshest fruit in season, premium roasted coffee, pistachios imported from Syria – then combined with strict processes, time-tested recipes and of course a good healthy dose of Italian passion to create some of the island’s finest gelato. Artificial flavours, preservatives and colour are strictly prohibited, allowing the taste of nature to shine through.
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Passion Fruit, Pistachio Ginger Stracciatella
Fragola, Lemongrass, Bacio
Cocoa Dusted Meringues, Cereal Cocoa Biscuits
let’s eat! 47
decadent dessert of dark chocolate to create the most sublime flavour. While the Bacio, (chocolate hazelnut) easily equals anything you would find in Italy. There is also an alluring array of biscotti to choose from, including Cocoa Dusted Meringues, crunchy biscotti packed with almonds, and Cereal Chocolate Biscuits, best enjoyed with a coffee or tea in the courtyard overlooking the hanging garden. Fruit sorbetto is made with the pulp of fresh fruit, sugar and water – nothing else – yet the taste of the fragrant Fragola (strawberry) is so smooth and creamy you would swear there must be dairy lurking in there somewhere. The same can be said of the exotic Lemongrass and the rich Passion fruit. Of course when it comes to the rich, velvety gelato, milk and cream are well loved allies. Stracciatella is always my first choice when it comes to Italian gelato, and the addition of ginger in the Gaya Ginger Stracciatella is divinely inspired. Freshly churned fiordilatte gelato is infused with ginger, then mixed with generous chunks
Set in tropical Sayan, on the outskirts of Ubud, Gaya Gelato is part of Italianfounded, Gaya Fusion, a contemporary art space which includes an open air restaurant with lofty views over the rice fields, and a non profit gallery with regular art exhibitions and an emphasis on cultural programming. Luxurious villas at the back combine the best of Italian/Balinese aesthetics and were originally built to accommodate visiting artists. Whether staying in a villa, dining in the restaurant or dropping by for a gelato, the Gaya Fusion experience is an inspirational one. Alison
Gaya Gelato I Jl. Raya Sayan, Ubud, Bali I P +62 361 979 252
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10 I Open 8am-11pm
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the specialist
Chef Sia Kee Hun
Chef Miyake Takahiro
Born and bred in Malaysia, Chef Sia Kee Hun grew up
We find Chef Miyake Takahiro behind the sushi bar,
surrounded by all sorts of herbs and spices. “I’ve never
carefully slicing a chunk of Balinese tuna fish. “I love
been a good student, academic life just doesn’t suit me
experimenting with Japanese food which is why I always
and so I decided to work as soon as I could - in a way
work outside Japan and constantly challenge myself
I found my passion for cooking by accident,” says Hun,
with new techniques and cuisine,” says Takahiro, while
before disappearing into the kitchen. He returns with a
carving a round ice dome for his special sashimi platter.
serving of tantalising Nonya Asam Curry Lamb Shank,
That trait has stayed with him since he was a kid in Osaka,
an example of Strait Chinese cuisine which is typically
watching his father slicing a freshly caught fish. It was no
rich in spices and strong in flavour. “I went to work in
surprise for the family when he decided to join a cooking
Kingwood Hotel for two years and there I realised I need
course and started his career as a cook helper at Nikko
to learn more if I want to be serious about being a chef.”
Osaka in 1982. “I’ve been cooking with Nikko for 30
Hun went on to study in Ming Dao University, Taiwan
years now. They sent me to Paris, Taiwan, even Mexico
and immediately joined Starwood Hotel in Kuching after
to work and teach other chefs,” he explains. In Bali since
graduation. His love of travel and food brought him to his
2012, he focuses on giving the best Japanese experience
next destination, The Laguna Resort & Spa in December
to his guests through his superb knife skills and expert
2012. “I want to introduce my specialty, Peranakan (Strait
knowledge. “I’ve managed to create a slightly different
Chinese cuisine) to Bali, my food will bring you pleasure
taste for sushi and teppanyaki to suit the weather in Bali,”
and happiness,” he says.
he tells us.
Arwana Restaurant The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali Kawasan Pariwisata Nusa Dua P +62 361 771 327
50 let’s eat!
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Benkay Japanese Restaurant Nikko Bali Resort and Spa Jl. Raya Nusa Dua Selatan P +62 361 773 377
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CHEF BATTLE! Q: What is your favourite cuisine?
Q: If cooking is your main course, what do you like on the side?
CHEF HUN: I like spicy food like Thai, Nonya or
CHEF HUN: Fishing, as it gives me time to think and
Szechuan food. Bring them on!
relax. The moment when I catch a fish is the best
CHEF MIYAKE: I enjoy Italian food and European
moment of my day.
desserts.
CHEF MIYAKE: It’s simple. Listening to music and
Q: What do you usually cook at home?
sleeping.
CHEF HUN: Noodles.Any kind of noodles, even a
Q: What do you think about Bali?
revamped instant noodle!
CHEF HUN: It is a very relaxing and friendly place to
CHEF MIYAKE: Japanese food such as sushi, sashimi,
live.
tempura. My wifeis usually the one who makes home
CHEF MIYAKE: I love how Balinese are very friendly
style food.
towards strangers and quick to say “Hi.” It’s very hot
Q: What kind of music do you like to hear when you are cooking?
and I sweated a lot when I first arrived, but now I’m used to it.
CHEF HUN: I enjoy listening to classical music.
Q: What did you dream of when you were a kid?
CHEF MIYAKE: I’m into classic rock such as Led
CHEF HUN: To be an interior designer. Someday I
Zeppelin.
want to to design my own dream house.
Q: What’s your next career goal? CHEF HUN: After Bali, maybe moving to New
CHEF MIYAKE: I wanted to be a Japanese history teacher.
Zealand. I’d like to explore the country.
Q: What is your philosophy?
CHEF MIYAKE: I want to take another challenge,
CHEF HUN: Just enjoy everything and let it flow.
maybe a new creation – like a mix between Japanese
CHEF MIYAKE: Embrace challenges. The harder things
and another cuisine.
are to get, the more satisfied you will be.
Q: What is the best thing about being a chef?
Q: Famous last words?
CHEF HUN: I can create anything from scratch.
CHEF HUN: Delicious food makes happy people.
CHEF MIYAKE: That I have the ability to make
CHEF MIYAKE: I hope more restaurants in Bali will
someone else fulfilled and happy.
use locally grown products instead of importing ingredients that can be cultivated here on the island. Text by Eve
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let’s eat! 51
the insider
Kiyofumi Okamoto Manager & Chef; Take Japanese Restaurant Osaka-born Chef Okamoto has been serving up delicious Japanese food in Bali for nearly 20 years and opened his first restaurant, Take in 1999. Let’s eat! catches up with him over a round of crispy gyoza and freshly cut sashimi, while he shares well-learned tricks of the trade, and how Jimbaran fish-sellers fondly refer to him as “Take.”
Q: Describe your typical day at work? A: I’m already shopping for seafood in Jimbaran by 7am, and then go to the restaurant to prepare everything. I go back to the seafood market for a second shopping spree in the afternoon and return to Take until closing time. I choose all the fish by myself, that way I can be sure we use only the freshest ingredients.
Q: How do you see the development of the F & B industry in Bali? A: I think it is very important to have a high standard in cooking, especially in Japanese
Q: How did you end up opening Take?
restaurants. I find not all Japanese restaurants in Bali
A: I had cooking experience in Osaka, where I was
learned and know.
born. I was lucky enough to have good friends who were willing to teach me to make sashimi and other Japanese dishes. I came to Bali when I was young and fell in love with the nature here. 19 years later, I’m still here. I decided to open Take in 1999 with my partner and now we have two Take restaurants and 600 items in our menu.
Q: What comes next? A: I am happy with what I do now. I want to keep
are really Japanese, the taste is different from what I
Q: What is your philosophy in cooking and
business?
A: I firmly believe in making a personal connection with my guests. I always greet my customers and give recommendations if needed, according to their tastes, especially if they are regular customers. Text by Eve
developing the menu. Currently, we add five or six items to our menu every month – the ideas just keep coming to me, like my recent invention, Ebi Cream Croquette. Maybe one day we will break the Guinness World Records.
52 let’s eat!
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let’s cook
The term curry refers to any dish where the main ingredients are cooked in a spiced gravy or sauce. Chicken Curry is very common in South and East Asia and is cooked with onion, garlic, and a variety of spices – depending on where it is being made. This version of Indonesian Chicken Curry is made with coconut milk which gives it a smooth and creamy consistency. Ingredients A (mixed)
Ingredients C
4 chicken thighs or breasts
4 tablespoons ground chili paste
(cut into pieces)
1 tablespoon ground coriander
1 tablespoon chicken powder
3 stalks lemongrass
2 tablespoons light soy sauce 2 tablespoons corn flour
Ingredients D 400g cooked potatoes
Ingredients B (blended) 300g peeled shallots 100g peeled garlic 2 candlenuts 1 inch turmeric 50g dried shrimps
200g tomatoes 2 sliced big onions 2 tablespoons sugar Salt, to taste
Ingredients E 1 cup coconut milk
1 tablespoon shrimp paste
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Method Deep fry ingredients A in heated oil until golden brown. Remove to drain. Heat up 5 tablespoons oil in pot, stir-fry ingredients B and C until fragrant. Add in ingredients D and stir well. Add fried chicken and coconut milk and simmer gently to seal flavours. Serve with white rice.
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soul food Bacon & Egg Pie
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Marrocchino
Chocolate Orange Bundt Cake
Butter
Home-style Baking
There can be few things more uplifting than a great cup of coffee, a delicious slice of homemade pie, and some food for thought. Butter Cake & Coffee Shop in Berawa has all the bases covered, with plenty of home style touches. “We wanted to create something with soul,” says Gita, who started the café with her Balinese husband Marshello. Growing up in her native Poland, Gita was surrounded by the cakes her grandmother and mother made, so it is no surprise that she inherited a talent for baking. As for Marshello, he is best known on the island as the front man of rockabilly band, Hydrant (they seriously rock!) and as the life guard, who became a star on the hit Australian television show Bondi Rescue: Bali. He also makes a pretty good cappuccino!
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soul food The vibe is homely, with blue walls, dainty tables and chairs
are kind of crunchy and chewy at the same time. Those
and a decorative fireplace stacked with logs, while walls
looking for something savoury can try the Bacon and Egg
are scattered with framed quotes – although my favourite
Pie topped with flaky pastry, or the deep dish Mushroom
is the sign out front, “When a bike is stolen a fairy dies.”
Quiche.
But it’s the display cabinet filled with wonderful home-
On the liquid side of things, the Marshmallow Milkshake
style freshly baked cakes and pies that really demands attention. I have to admit, this isn’t my first trip to Butter. I live around the corner and often drop by for a fluffy Cinnamon Roll smeared with a thick topping of cream cheese frosting, or a Chocolate Chip Cookie which goes remarkably well with a Latte. Today I venture into new territory, with a thick slice of marbled Chocolate Orange Bundt cake, and an excellent Cranberry and White Chocolate Scone, (that also goes very well with a Latte.) If dairy/gluten intolerances mean you often miss out on the good stuff, you are going to love Butter. The mousselike Flourless Chocolate Cake is deliciously smooth and soft, while the cellophane wrapped Gluten Free Blondies
is a tall glass of lascivious naughtiness that leaves me grinning like a five-year old. Returning to my slightly more mature self, I follow with a Marocchino a glass covered with a thick coat of Nutella, and filled with an espresso shot and a dash of creamy foam. After drinking the coffee I scoop up the warm gooey Nutella with a spoon – still grinning like a five-year old! Gita also specialises in customised made-to-order cakes and is putting the finishing touches on an impressive burlesque-style birthday cake while we visit. It is also worth dropping by on Saturdays for the Polish Apple Pie, made from her grandmother’s secret recipe. Alison
Butter Cake & Coffee Shop I Jl. Pantai Berawa 44 I P +62 81 936 216 983
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20 I Open 8am - 6pm ( closed Sunday )
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“Fish, to taste good must swim three times in water, in butter, and in wine” - Polish Proverb
+ 60 let’s eat!
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let’s sip Belgian Hot Chocolate
Cherry Tomato, Feta, and Basil Bruschetta
Drop Street Smart Coffee
“Coffee smells like freshly grinded heaven,” is written on a wooden board at Drop, a coffee spot located in the hip area of Petitenget, just minutes away from the beach. With a white net covering the pergola, you are sure not to miss the open air space with a timber deck in front. Wooden chairs and tables on the deck create a simple but friendly atmosphere, while inside there is a big communal table with various traditional games, and a wall decorated with artistic murals and Japanese comic strips.
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“Coffee smells like freshly grinded heaven”
Thai Coffee
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let’s sip Cafe Latte
Masha and Denis, the owners, opened Drop two years
cakes are displayed on the bar, and be sure to check
ago, with many regular customers coming back for
out the board for the daily fresh sandwiches. If you have
macchiato shots or high speed wi-fi while enjoying
specific requests for your order, simply ask one of the
an all day breakfast. Look for special drinks made by
baristas for your customised item, including soya or non-
the experienced and friendly barista; like seasonal
fat milk to substitute full cream milk. All drinks are made
Vietnamese Coffee, Chai Tea, Green Tea Latte, and
without sugar, which means liquid sugar on the side.
Thai Coffee. And if you crave home-style Belgian Hot
Drop also has a monthly garage sale, where everybody
Chocolate with marshmallows, Drop’s version is served in
can bring second hand items to sell.
a big cup with yummy foam on top, a la cappuccino.
Denis is a DJ who plays at famous hang out spots like
During sunset hours, there is certainly good reason
Potato Head and Maria Magdalena, so the music is also
to pop in to Drop for an aperitif, perhaps a glass of
great at Drop. And if you have had a late night after
Chilean Rose Wine and a Cherry Tomato, Feta, and
catching one of his sets somewhere around town, then
Basil Bruschetta. There is also a selection of fine loose
Drop is also the place to head to. Orange and Carrot
tea, fresh fruit juice, and healthy smoothies like the
Juice and Chorizo, Tomato Chutney, and Cheese Toast
rich, smooth Papaya, Strawberry, Coconut Milk, Oat. A
are hearty, satisfying, and “A cure for hangovers” as
selection of fresh croissants, home made quiche and
Masha tells us. Menur
Drop I Jl. Petitenget 88X Seminyak I P +62 81 236 786 859
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30 I Open 08.30am - 8.30pm
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food talk
Eating Out = Makan di Luar
talking chinese noodle
bakmi
white rice
nasi putih
vermicelli
bihun
soup
sup
chopstick
sumpit
bowl
mangkok
food words
I don’t eat pork
Saya tidak makan babi
I want to order
Saya mau pesan
Is the portion big?
Apakah porsinya besar?
Is the portion small?
Apakah porsinya kecil?
Do you open for lunch?
Apakah buka untuk makan siang?
Can I see the menu please? Boleh saya lihat menunya? Can I cancel the order please? Boleh saya batalkan pesanannya? I want to make a reservation for dinner Saya mau pesan tempat untuk makan malam
food words steam kukus fried goreng fresh segar baked panggang sugar gula dumpling pangsit crab kepiting tofu tahu chicken stock
kaldu ayam
clam kerang mango mangga
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I want to sit at the corner Saya mau duduk di pojok I’d like... Saya mau...
This is... Ini...
to ask
tanya
tasteless
hambar
to buy
beli
perfect
sempurna
more
lebih banyak
hot
panas
less
lebih sedikit
watery
encer
five ounce
lima ons
delicious
enak
three sacks
tiga karung
two crates
dua kerat
a dozen
satu lusin
seven portions
tujuh porsi
eight pieces
delapan buah
nine slices
sembilan iris
that one
yang itu
this one
yang ini
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BALI 68 let’s eat!
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Warisan Restaurant
SEMINYAK KUTA www.letseatmag.com
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Ubud Sanur 70 let’s eat!
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Restaurants. Kuta AL DENTE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 488 838 BELLA ROSA, TamaN AYUN & TENKAI @ PADMA RESORT BALI Jalan Padma No. 1 Legian. PO Box 1107 TBB P +62 361 752 111 BELLA ROSA, TamaN AYUN & TENKAI @ PADMA RESORT BALI Jalan Padma No. 1 BENE & FEAST @ sHERATON BALI KUTA RESORT Jalan Pantai Kuta P +62 361 846 5555 Bluefin Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 764 100 www.rama-restaurantsbali.com BOMBURA BAR & RESTO Bliss Wayan Hotel Jalan Sriwijaya 88 P +62 361 767 222 bubba gump shrimp co Jalan Kartika Plaza 8X P +62 361 754 028 envy @ BARUNA BALI Jalan Wana Segara 33, Tuban P +62 361 755 577 www.envy-bali.com FLAPJAKS Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 765 100 www.rama-restaurants-bali. com gabah @ Ramayana Resort & Spa Jl. Bakung Sari P +62 361 751 864 www.rama-restaurants-bali. com The GAROUPA Jl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15 www.rama-restaurants-bali. com Golden Lotus, H2o & GRACIE KELLY’S IRISH PUB @ Bali Dynasty Resort Jl. Dewi Sartika, Tuban P +62 361 752 403 Hard Rock Café Jalan Pantai Kuta P +62 361 755 661 www.hardrock.com
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Kapur Sirih @ atanaya Jl. Sunset Road No. 88 A P +62 361 846 8600 www.atanaya.com la cucina italiana & THE POND @ Discovery Kartika Plaza Hotel Jl. Kartika Plaza, P +62 361 751 067 www.discoverykartikaplaza.com The LONG RICE TABLE @ THE STONES HOTEL Jl. Raya Pantai Kuta P +62 361 3005 888
Seminyak amazing bali cafe Double Six Beach Seminyak P +62 361 783 7374 anomali coffee Jalan Kayu Aya No. 7B Oberoi Bale bali Jalan Kunti 488 P +62 361 732 731
Maccaroni Jl. Legian 52 P +62 361 754 662 www.maccaroniclub.com
bian yue Banjar Umalas Kauh II 106/Tunon, Kerobokan P +62 361 473 5405
MAgnolia cafe @ aston grand kuta hotel & residence Jalan Raya Legian P +62 361 761 151 www.bali-mamas.com
BIKU Jalan Petitenget 888 P +62 361 857 0888 www.bikubali.com
NEro Jalan Legian 384 P +62 361 750 756 www.nerobali.com pavone Jalan Padma Utara no. 4 P +62 361 756 030 pORTABELLA BISTRO @ FONTANA HOTEL Jl. Dewi Sri No. 68 P +62 361 894 7100 rooftop dine & music lounge @ the 1O1 legian Jl. Raya Legian No. 117 P +62 361 300 1101 ROSSO VIVO Jalan Pantai Kuta P +62 361 751 961 SEAFOOD HOUSE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 900 www.rama-restaurantsbali.com stadium Café Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 100 www.rama-restaurantsbali.com
flapjaks KIOSK Jalan Laksamana Oberoi www.rama-restaurants-bali. com flapjaks seminyak Jl. Petitenget No. 88X P +62 361 847 5471 flying fish @ o-ce-n bali Jalan Arjuna 88X P +62 361 737 400 www.outrigger.com Ginger moon Jl. Oberoi/Laksmana 7 P +62 361 734 533
BISTRO BATU KALI Jl. Laksamana 55 P +62 361 806 0729
hu’u bar & grill Jalan Petitenget, Kerobokan P +62 361 736 576 www.nutmegsrestaurant. com
Café DEGAN Jalan Petitenget 9 P +62 361 744 8622
Kitchen the club Jl. Lesmana Seminyak P +62 361 734 504
Café MARZANO Jalan Arjuna/Double Six P +62 361 874 4438
mama san Jalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436
Café MOKA Jalan Raya Seminyak P +62 361 731 424 Café zuchini Jalan Oberoi No. 49 P +62 361 736 633 Chez gado gado Jalan Camplung Tanduk (Dhyana Pura) 99 P +62 361 736 966 COSMIC DINER Jalan Sunset Road Sunset Star Blok C DAHANA RESTAURANT & GALLERY Jalan Petitenget No.98X P +62 361 4730131 DEJAVU KITCHEN Jalan Double 6 Blue Ocean Beach No.7X P +62 361 732 777
Take Japanese restaurant Jl. Patih Jelantik, Legian P +62 361 759 745
DROP Jl. Petitenget 88 X Seminyak P +62 81 236 786 659
TaPEO GASTRO BAR 2nd floor C, beachwalk Jl. Pantai Kuta P +62 362 846 5645
earth cafe Jl. Kayu Aya 99, Oberoi P +62 361 736 645
The beach lounge @ Pro surf school Jalan Pantai Kuta P +62 361 751 200
bloo @ w retreat & spa bali Jalan Petitenget P +62 361 473 8106
eaT WELL Jl. Raya Basangkasa 36 P +62 361 737 745 fire, WOo Bar, starfish
Mannekepis Jalan Raya Seminyak 2 P +62 361 847 5784 www.mannekepisbistro.com Métis Jl. Petitenget 6 Kerobokan Kelod P +62 361 737 888 www.metisbali.com Mykonos Jalan Kayu Aya 52, Oberoi P +62 361 733 253 patio @ plataran bali resort and spa Jl Pengubugan Banjar Silayukti Kerobokan P +62 361 411 388 pETITENGET Jalan Petitenget #40 P +62 361 473 3054 Rumours Jalan Kayu Aya 100 Oberoi P +62 361 738 720 rush bamboo @ the elysian Boutique villa hotel Jalan Sari Dewi 18 P +62 361 730 999 www.theelysian.com
SAMBal shrimp Jl. Kayu Aya 6 Slippery stone Seminyak, Batu Belig The Breezes Resort & SPA BALI Jl. Camplung Tanduk No. 66 P +62 361 730 573 Warisan RESTAURANT Jl. Raya Kerobokan 38 Seminyak P +62 361 731 175 www.warisanrestaurant. com
Desa seni Jl. Subak Sari 13, Pantai Berawa P +62 361 844 6392 embun life cafe Jl. Kayu Putih/Subak Sari 77 P +62 361 847 5614 deus ex machina Jalan Batu Mejan No. 8, Canggu Ph +62 361 368 3395 green ginger Jl. Pantai Berawa 46 (500m north from Canggu Club) P +62 361 844 6640
The Deck
the deck Jalan Petitenget, Seminyak P +62 361 8487 200 www.thedeckbali.com
Warung JERAMI Jl. Kunti I P +62 361 847 5970
gUSTO GELATO & CAFFE Jl. Umalas 2 Kerobokan P +62 81338072041
Warung taulan Banjar Semer Kerobokan P +62 361 738 229
Canggu
merica @ pan pacific nirwana bali resort Jl. Raya Tanah Lot PO Box 158, Tabanan 82171 P +62 361 815 901 www.panpacific.com/bali
betelnut café Jalan Batu Bolong P +62 821 4680 7233
OAZIA SPAVODKA BAR & KITCHEN Jalan Sahadewa Br Anyar P +62 361 800 8887
bUNGALOW Jalan Pantai Berawa P +62 361 844 6567
sticky fingers Echo Beach P +62 361 809 0903
BUTTER Cake & Coffee SHOP Jl. Pantai Berawa 44 P +62 81 936 216 983
The Coffee shop @ Warung canggu Jl. Pantai Berawa P +62 361 843 1988
Café CANGGU Jalan Pantai Berawa P +62 361 219 2255
waTERCRESS Jalan 21a Batu Belig P +62 361 780 8030
Café MOKA Jalan Raya Anyar P +62 361 844 8933
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Sanur basilico & Lada @ sanur beach bali Jalan Danau Tamblingan P +62 361 288 011 www.sanurbeach. aerowisata.com CafE BATUJIMBAR Jl. Danau Tamblingan 75A P +62 361 287 374 www.cafebatujimbar.com
three monkeys sanur Jalan Danau Tamblingan (opposite Laghawa Hotel) P +62 361 286 002 Warung kayu api Jl. Bypass Ngurah Rai No. 65 P +62 361 285 984
Gianyar Ubud alaya Jl. Hanoman, Ubud P +62 361 972 200
cinnamon Jl. Danau Tamblingan 80 P +62 361 288 457
alchemy Jalan Penestanan, Ubud P +62 361 971 981
MINAMI On The Beach Segara Village Hotel P +62 81286134471
alILA UBUD Desa Melinggih Kelod, Payangan Gianyar P +62 361 975 963
lotus Jl. Danau Tamblingan 30 P +62 361 289 398 manik organik Jl. Danau Tamblingan 85 P +62 361 855 3380 Massimo Jl. Danau Tamblingan 228 P +62 361 288 942 www.massimobali.com
Ayung Terrace @ Four Seasons Sayan, Ubud P +62 361 977 577 bali starling restaurant @ bali bird park Jl. Serma Cok Ngurah Gambir, Batubulan, P +62 361 299 352
Green house Jalan Monkey Forest P +62 361 978 189
Casa Luna Jalan Raya Ubud P +62 361 977 409 www.casalunabali.com
ibah restaurant @ Ibah Luxury Villas Campuhan P +62 361 974 466
Cascades @ The Viceroy Bali Jalan Lanyahan, Bj Nagi P +62 361 972 111 www.cascadesbali.com
JANGGAR ULAM Jl. Raya Goa Gajah, Br. Teges Kanginan Peliatan P +62 361 972 092
clear Café Jalan Hanoman No. 8 P +62 361 889 4437
Charming Jl. Danau Tamblingan 97 P +62 361 288 029
la taverna RESTAURANT & ISOLA BISTRO Jl. Danau Tamblingan 29 P +62 361 288 497
Café des artistes Jalan Bisma 9X P +62 361 972 706
COFFEE & ... Monkey Forest Road No 67 P +62 361 972 950 elephant safari park and lodge Jalan Elephant Park taro/Tegalalang P +62 361 721 480 fiveLEMENTS Puri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung Ph +62 361 469 206 GAYA GELATO Jl. Raya Sayan P +62 361 979 252
Kayun Restaurant & Lounge Jl. Raya Mas 47 P +62 361 973 091 little K Jl. Hanoman Pengosekan (behind Siam Sally) P +62 361 971 236 Mozaic Jalan Raya Sanggingan P +62 361 975 768 www.mozaic-bali.com murni’s warung Campuhan Bridge P +62 361 975 233 www.murnis.com padi @ furama xclusive villas & spa Banjar Bindu, Mambal, 8 Jalan Melati P +62 361 898 8688 SKAJI-TARI-US Behind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122
Lamak
peppers latino grill & bar @ sanur beach bali hotel Jl. Danau Tamblingan 190 P +62 361 288 011
Rondji’s @ the blanco renaissance museum Campuan Ubud P +62 361 975 502
PIZZA RIA @ BALI HYATT Jl. Danau Tamblingan 89 P +62 361 281 234
siam sally Jl. Hanoman,Pengosekan P +62 361 980 777 www.baligoodfood.com
SANUR HARUM @ SANUR PARADISE HOTEL & SUITES Jalan Hang Tuah 46 P +62 361 281 781 www.sanurparadise.com sector barrestaurant lounge & evenT house Balibeach Golf Course Jalan Hangtuah No. 58 P +62 361 287 733 telaga naga @ BALI HYATT Jl. Danau Tamblingan 89 P +62 361 281 234 THE Village @ GRIYA SANTRIAN Jl. Danau Tamblingan 47 P +62 361 285 025 www.santrian.com
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Raspberry Chocolate Mousse
“An artful dining experience in the heart of Ubud” Lamak Jalan Monkey Forest P +62 361 974 668 www.lamakbali.com
bebek tepi sawah Jalan Raya Goa Gajah Banjar Teges, Peliatan P +62 361 970 338 bETELNUT Noodles satay bar & music lounge Ubud Main Street P +62 361 971 246 bridges BALI Jalan Raya Campuhan P +62 361 970 095
Gelato secrets Jalan Monkey Forest P +62 361 977 899 Glove & STOVE Jl. Raya Sanggingan P +62 361 362 8795 GLOW @ Como shambala Begawan Giri P +62 361 978 888 www.cse.como.bz
sPACCANAPOLI Jalan Raya Pengosekan P +62 361 973 138 STARBUCKS UBUD Jl. Raya Ubud, Campuhan P +62 361 978 189 swept away @ samaya ubud Banjar Baung, Desa Sayan P +62 361 973 606 three monkeys ubud Jalan Monkey Forest P +62 361 975 554 the dining corner @ kayumanis ubud private villa and spa Sayan Village Ubud P +62 361 972 777
tsavo lion @ balisafari & marine park Jl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8, Gianyar P +62 361 975 656 www. balisafarimarinepark.com TUT MAK Jalan Dewi Sita P +62 361 297 5754 UMA BY COMO Jl. Raya Sanggingan, Kedewatan P +62 361 972 448 waroeng bernadette the home of rendang Jalan Raya Mas Br. Teges Yangloni P +62 361 971 852 warung enak Pengosekan Road P +62 361 972 911 white box Jl. Raya Andong 22-24, P +62 361 979 059 F +62 361 979 062 www.whiteboxbali.com
Denpasar bEBEK BARIS Jl. Mahendradatta No. 18x P +62 361 845 0791 jempiring Restaurant @ aston denpasar hotel and convention center Jl. Gatot Subroto Barat 283 P +62 361 411 999
Jimbaran Uluwatu Bella singaraja, KO & jimbaran garden @ Intercontinetal Bali Resort Jalan Uluwatu 45 P +62 361 701 888 chiringuito el kabron Jalan Pantai Cemonkak Pecatu (the sign on Jalan Labuan Sait) P +62 361 780 3416 Chocolate café, Topeng restaurant & Bar Jimbaran Corner Jalan Raya Uluwatu P +62 361 704 663 DI MARE @ KARMA kandara Jl. Villa Kandara Br. Wijaya Kesuma Ungasan P +62 361 848 2200
finn’s beach club @ semara luxury villa resort Ungasan P +62 361 848 2111 jimbaran beach club Muaya Beach Jalan Bukit Permai Banjar Pesalakan P +62 361 749 3922 JU-ma-na, Tamarind @ banyan tree ungasan Jalan Melasti, Br. Kelod Ungasan, Jimbaran P +62 361 300 7000 karma lounge @ karma jimbaran Jalan Bukit Permai P +62 361 708 800 kaT’s Kitchen Jalan Raya Uluwatu 11 Jimbaran P +62 361 704 279 kO @ INtercontinental bali resort Jalan Raya Uluwatu 45 P +62 361 701 888 KISIK @ AYANA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 www.ayanaresort.com Le Méridien Bali Jimbaran Jl. Bukit Permai Jimbaran P +62 361 846 6888 pepenero Temple Hill Studios Jalan Wanagiri, Jimbaran P +62 361 704 677 sono teppanyaki @ anantara uluwatu Jl. Pemutih, Labuan Sait Uluwatu P +62 361 895 7555 single fin Uluwatu (below Blue Point) P +62 878 620 398 66 TAMAN WANTILAN @ FOUR SEASON JIMBARAN P +62 361 701 010 www.fourseasons.com Tapis @ Kayu Manis Jimbaran P +62 361 705 777 The EDGE Jl. Pulau Goa Lempeh Banjar Dinas Kangin Pecatu P +62 361 8470 700 WHITE BOX Jl. By Pass Jimbaran Petanahan Sari 2A P +62 361 778 711 www.whiteboxbali.com
let’s eat! 73
Mulia Resort & Villa J. Raya Nusa Dua Selatan P +62 361 301 7777 www. ayodyaresort.com
Miscellaneous
bali luna @ aston bali beach resort & spa Jalan Pratama 68 X P +62 361 773 577 www.AstonBali.com
OCTOPUS @ AYODYA RESORT Jalan Pantai Mengiat P +62 361 771 102 www. ayodyaresort.com
aroma meat processing Jalan By Pass Ngurah Rai No. 555X Pesanggrahan, Denpasar P +62 361 729 494
bumbu bali Jalan Pratama P +62 361 774 502
PASAR SENGGOL @ Grand Hyatt Bali PO. BOX 53, Nusa Dua P +62 361 771 234 www.bali.grand.hyatt. com
arts replica food Kompleks Ruko Tuban Plaza No. 2 Jalan By Pass Ngurah Rai, Tuban P +62 361 759 501
piasan & TETARING RESTAURANT Kayumanis Nusa Dua Private Villas & Spa BTDC Area P +62 361 770 777 www.kayumanis.com
baliepicure Luxury Catering Jalan Raya Kerobokan No. 253, Kerobokan P +62 361 737 121
Tanjung Benoa
eight degrees south , Rin, Spice @ CONRAD Jalan Pratama 168 P +62 361 778 788 www.conradhotels.com NOvotel Bali Jalan Pratama P +62 361 772 239 PAON BEACH CLUB Jalan Pratama No 70 P +62 361 776 555
raja’s @ nusa dua beach hotel & spa P +62 361 771 210 www.nusaduahotel.com
sakala Jalan Pratama 88 P +62 361 774 499
Meads Beach Bar & Grill
bali deli Jalan Kunti 117X P +62 361 738 686 bali dewata wine Jalan By Pass Ngurah Rai 564 Sanur P +62 361 284 130 bali fine wine Jalan Kayu Aya Seminyak Square P +62 361 364 7376 BalI moon liquers www.balimoonliquers.net P +62 361 461 945 COld stone creamery Bali Discovery Mall GF #2 Jalan Kartika Plaza, Kuta P +62 361 769 784
Asparagus with Smoked Salmon
“The freshest Seafood in Tanjung Benoa” meads beach bar and grill Jalan Pratama P +62 361 776 604
THE WHACKO BEACH CLUB Jl. Pratama No. 99X P +62 361 771 384
Nusa Dua ARWANA @ THE laguna Kawasan Pariwisata P +62 361 771 327 Boneka @ The ST. REGIS BALI RESORT P +62 361 847 8111 www.stregis.com honey and bread Pepito Express Jl. By Pass Ph +62 361 776 316 lagoona @ ayodya resort bali Jalan Pantai Mengiat PO. Box 46, 80363 P +62 361 771 102
74 let’s eat!
Dijon Kuta Poleng Mall Bl. A1-A2 Jalan Setiabudhi, Kuta P +62 361 759 636
salsa verde @ grand hyatt bali P +62 361 772 038 www.bali.grand.hyatt. com
drum whisky Jalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, Tabanan P +62 81 3370 65688
TETARING BTDC Area P +62 361 770 777
FUME info@fumegourmet.com P +62 361 724 392
The terrace @ Amanusa Nusa Dua P +62 361 772 333
Gourmand deli @ st. regis bali resort Kawasan Pariwisata Nusa Dua P +62 361 847 8111
THE SHORE @ NIKKO BALI RESORT AND SPA Jalan Raya Nusa Dua Selatan P +62 361 773 377 veranda restaurant @ the westin resorts P +62 361 771 906 www.westin.com/bali
gourmet garage Jalan Brantas Kangin 2 Jimbaran 80364 P +62 361 701 650
HARD rock beach club (HRBC) Deli @ HARD ROCK HOTEL Jalan Pantai, Kuta P +62 361 761 869 hatten wine the cellardoor Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai. Kuta P. +62 361 767 422 HattenWines.com ICELAND VODKA PT Dewata Kencana Distribusi Jalan Gatot Subroto Timur No.7 P +62 811 380 9299 kayuapi Jalan Kuwum 1X, Kerobokan P +62 361 787 7476 KOU CUISINE Jalan Monkey Forest, Ubud P +62 361 972 319 MINI MART Jalan Bypass Ngurah Rai, Jimbaran P +62 361 777 361 pantry magic Ruko Lotus, Blok 6 Jalan Dewi Sri, Kuta P +62 361 762 647 PAPAYA Jalan Mertanadi, Kuta P +62 361 759 222 pepito Jalan Kediri 36A. Kuta P +62 361 759 112 pT Indowines Jl. Sunset Road No. 166 P +62 361 847 7232 sababay Jalan Raya Puputan No. 64A P +62 361 261 104 www.sababayselections. com scenia Jalan Suwung Batan Kendal 52 Block V P +62 361 275 2007 www.scenia.co.id TWO ISLANDS WINES THE CELLARDOOR Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai, Kuta P. +62 361 767 422 UNIlever Food Solutions Jakarta www.unileverfoodsolutions. co.id
Club & Bars aston pool bar @ aston kuta hotel & residence Jalan Wana Segara, Kuta P +62 857 754 999 BOSHE VVIP LOUNGE Jalan By Pas Ngurah Rai No. 89X, Tuban, Kuta +62 361 848 4600 brewers beer garden Jalan Legian No. 157 Kuta P +62 361 754 915 CENTERSTAGE @HARD ROCK HOTEL Jalan Pantai Kuta P +62 361 761 869
OZIGO BAR UBUD Jalan Sanggingan Ubud P +62 81 974 728 RED CARPET - CHAMPAGNE BAR Jalan Kayu Aya 42C, Seminyak P +62 361 737 889 www.redcarpetbali.com ROCK BAR @ AYANA RESORT & SPA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 Round bar Jalan Penestanan Klod Sayan, Ubud P +62 361 976 738
DEEJAY CLUB Jalan Kartika Plaza 8X P +62 361 758 880
SECTOR BAR & RESTAURANTS @ BALI BEACH GOLF COURSE Jalan Hangtuah 58 Sanur P +62 361 287 733
Divine wonderland Jalan Kayu Aya, Oberoi P +62 361 730 759
SKY GARDEN Jalan Legian 61, Kuta P +62 361 755 423
EIKON Jalan Legian 178, Kuta P +62 361 750 701
SOS @ THE ANANTARA Jalan Abimanyu Seminyak P +62 361 737 773
GRACIE KELLY’S @ BALI DYNASTY RESORT Jalan Kartika Plaza, Tuban, Kuta P +62 361 752 403
TEQUILA BAR Grand Istana Rama Hotel Jalan Pantai Kuta P +62 361 752 208
HARD ROCK CAFÉ Jalan Pantai Kuta P +62 361 755 661 JAZZ CAFE UBUD Jalan Tebesaya, Ubud P +62 361 976 594 King cole bar @ st regis bali resort Kawasan Pariwisata Nusa Dua Lot S6 P +62 361 847 8111 KU DE TA Jalan Laksmana 9 Seminyak P +62 361 736 969 M BAR GO Jalan Legian, Kuta P +62 361 756 280
The lobby @ nusa dua beach hotel & spa Kawasan Pariwisata Nusa Dua Lot 4 P +62 361 771 210 THE OCEAN BAR @ THE LEGIAN Jalan Kayu Aya, Oberoi P +62 361 730 622 VI AI PI Jalan Legian 88 Kuta P +62 361 750 425 THE TREE Jalan Pratama, Tanjung Benoa P +62 361 773 488
NAMMOS BEACH CLUB @KARMA KANDARA Jalan Villa Kandara Banjar Wijaya Kusuma Ungasan P +62 361 848 2222 OCEANS 27 @ DISCOVERY SHOPPING MALL Jalan Kartika Plaza P +62 361 765 027 www.oceans27.net
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let’s eat! 75
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let’s eat! 77
live music band, playing the most popular favorite songs Free salsa lessons, warm Bali night athmosphere, We aim to serve BBQ bringing the wonderful and delicious the 2000 We aimtaste to ofserve BBQ year historical world flavour bringing the wonderful and in today's Our delicious taste lifestyle. of the 2000 professional chef is using the year historical world flavour authentic recipes and special in today's lifestyle. Our cooking methods achieve professional chef istousing the the qualityrecipes we areand proud of. authentic special Also we offer toyou the cooking methods achieve original shisha, with the the quality wemade are proud of. gentle flavours you you like most Also we offer the original shisha, made with the gentle flavours you like most
Passargad Special Kebab Passargad Special Kebab Passargad Special Kebab
gentle flavours you like most original shisha, made with the Also we offer you the the quality we are proud of. cooking methods to achieve authentic recipes and special professional chef is using the in today's lifestyle. Our year historical world flavour delicious taste of the 2000 bringing the wonderful and We aim to serve BBQ
Free salsa lessons, warm Bali night athmosphere, live music band, playing the most popular favorite songs Free salsa lessons, warm Bali night athmosphere, live music band, playing the most popular favorite songs
let’s eat! 79
Enjoy extraordinary
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Bali’s finest dining experience for over 21 years.
Lunch | High Tea | Tapas | Dinner | Bar J l. Raya K e ro b o kan N o. 3 8 , S e m in y a k - K e r obok a n + 6 2 ( 0 ) 3 6 1 7 3 1 1 75, 7492796 in f o@w a r is a n r e s t a u r a n t . c om w w w. w a r is a n r e st aurant .co m