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Biku is quite unique. Many major hotels offer High Teas Golden Monkey, Jln. Dewa Sita, Ubud, now offers an Prego is the Italian restaurant at The Westin, Nusa Dua. Gourmet Garage has long been the major produce supplier Ryoshi is known to all in Bali, their Seminyak location has spicy white chickpea, and bhatura], Mumbai Vada Pav [bread proceeds will go to The Plastic Exchange to further their Aperitif still leads the way with its home delivery of fine croquettes, Jalapeno Poppers [peppers stuffed with spicy Shima, Bali’s only dedicated Teppanyaki restaurant [on Jln. but I know of no other stand alone restaurant that features ’all you can eat’ Dim Sum brunch all weekend [11.30 a.m. Very popular is their ‘children friendly’ Sunday Brunch with to the best restaurants and hotels in Bali. The Jimbaran been one of those long-lived institutions of high quality cheap bun stuffed with a deep fried potato dumpling, with green mission to rid Bali of plastic and feed the hungry with rice. dining options every weekend. On offer this week are mains cream cheese, crumbed and deep fried]. A tribute to the Petitenget close to the Jln. Raya Kerobokan lights] is them as BIKU does. It made this place an overnight standout and on almost everyone’s must-visit list. They don‘t just do a High Tea but a variety of them [Traditional English, Asian, Kid’s]. Not long after I first experienced a High Tea at Biku I happened to be in Singapore for a few days so thought I would compare it with what was then considered to be the ultimate in High Teas, at the famous Raffles. What a disappointment that was. First queuing for ages just to pay and take part, then forced to select items from a buffet that had been prepared in the kitchens many hours before, some sandwich fingers [very sparingly filled] already drying out, others soggy from excessive refrigeration, plus a few dry pastries, then trying to find a spare chair at the mini tables ignoring the debris from previous diners that had yet to be cleared away. All in all it was a disgusting and pathetic valuefor–money experience, and as compared to the elegant, fun, homely atmosphere at Biku, on Jln. Petitenget, there was only one winner, but then Bali had achieved a level of dining excellence and variety envied by the whole world prior to this sad pandemic. Biku not only does High Teas, they also offer interesting breakfasts, lunches and all day snacks that include the ever-popular old fashioned cup cakes and that Aussie standard The Pavlova [pictured]. The tea menu itself reads like a classic wine list. It is an experience not to be till 3.00 p.m.] for. 195,000++ [adults] and Rp.97,500++ [children under 12]. They offer a full range of dim sum, steamed and deep-fried, mostly classic Cantonese but sometimes modernized versions. They include Duck Spring Rolls.[pictured], Har Gow [steamed whole prawn dumplings], Xiao Long Bao [Shanghai pork broth dumpling], Siu Mai [prawn and pork dumpling with crab roe], BBQ Char Siew Bao Pork Buns, Crystal Dumplings [prawn and chives], Fenkow Dumplings [vegetarian broccoli, carrot, peanuts], Chicken Feet [with spicy bean sauce], Fried Wontons, Prawn Toast and Chicken Sticky Rice [wrapped in lotus leaf]. Other dishes are from the a la carte menu including their classic crispy skin BBQ Duck and chicken offerings [Roasted, Peking Duck]. Golden Monkey also offers an express home delivery service. its extensive offerings of Italian and International dishes. Start off with canapes and cold meats, move on to the oysters, prawns and seafood, then to the fresh Italian pastas, or perhaps a taste of traditional Sunday roast, or some grilled fish from the BBQ, then a cheese platter, oh and there’s salads, bread and pizzas too. You can enjoy an Illy coffee made by the barista, and then move on to the desserts with the array of cakes, pastries, brownies, doughnuts, puddings, gelato, and even a chocolate fondue fountain too! The children have the choice of eating at the table with their parents or in their very own buffet area complete with colourful kid sized tables and chairs, a play kitchen and a selection of favourites including DIY mini burgers, steamed veggies, fries, triangle sandwiches, fresh fruit and of course some petite sweet treats too Cost is Rp. 360,000 ++,for adults, special price for children. premises have been continually updated by the Lotus Group over recent years and are now an amazing place to visit. The small café at the front has always been popular for a coffee during shopping trips but now takes on a new honour, of being maybe Bali’s best steak house. The meat section at Gourmet Garage has a complete range of product that includes an amazing selection of portion-sized steaks, local, Australian, New Zealand or from the U.S.A, grain or grass fed and wet or dry aged. You can purchase a steak [the butchers will cut whatever you want] at commercial prices [what the restaurants pay], and the café will cook it for you for an extra Rp.55,000. You can even have a sauce added if you wish [black pepper or mushroom]. So if you are a steak lover, then take yourself to Jimbaran for a feast you will not forget. Westin Nusa Dua is very progressive in its approach too the current pandemic problems, and the subsequent lack of tourists They have combined with leading Bali chefs to operate at the Westin restaurants. Velada x Sacred Rice sees famous Singaporean chef James Tan present his dining for many years. Branches in Tuban, Sanur and Ubud do the same. Many places in Bali sell sushi and sashimi but no one even comes close to serving the thousands of individual portions that Ryoshi, do every day. To my mind one of the secrets of raw fish products must be freshness, that is where Ryoshi must have it over the rest. My favourite serve of sushi is their Pisang selection, 12 individual pieces for a total of $7, a fraction of what the cost would be back home in Australia….and fresh! Very popular also are their Maki Rolls, the Rainbow Maki is studded with a variety of seafood and cucumber, wrapped in seaweed and sushi rice. Their menu is very comprehensive but my latest discovery [even though the Japanese have been eating it for 1500 years] is Konnyaku Pirikira, the amazing Konnyaku is only eaten in Japan and is a jelly-like substance made from a potato which is, strangely, only native to Indonesia, and an extract from eggshells. This results is a substance that is low in calories, very rich in minerals and ‘through the roof’ in dietary fibre. As it is sautéed in chilli it also has a bit of fire that stays on your lips for some time after. Beach Garden is an organic kitchen found on Jln.Pantai chilli and chutney]. There are many vegetarian Kebabs [Lasuni Malai Broccoli, Paneer Jodhpuri, Paneer Tikka and Khumb Galouti from Lucknow]. Mains include the luscious Malai Kofta [cottage cheed balls ina rich gravy with cream], Aloo Dum from Kashmir [baby potatoes in a spicy curd based gravy]. There are many healthy Dahls; Tadkewali [yellow lentils], Makhani [black lentils, red kidney beans], Gujrati [pigeon pea lentils] and Panehgani [thick creamy lentil soup]. Add to this Basmati rice, Naans, Kulcha and Puratha. Also available are special Thali set meals. Mozaic, As part of the KemBali 2020 Festival organized in Ubud by Janet de Neefe and Ketut Suardana, Mozaic hosts The Best of Bali 3.0 Dinner – the third event of its kind since the inception of the Ubud Food Festival. As in the past, The Best of Bali 3.0 Dinner, Tuesday November 10, will showcase the best produce of Bali prepared by five of Bali’s best chefs. They are Chefs Penelope Williams – Bali Asli Restaurant, Fernando Trump – formerly of Juimeirah Bali. Agung Gede Agung – St. Regis Hotel, Maxie Millian, formerly of Sangsaka and Merah Putih, and Host-Chef Chris Salans of Mozaic Restaurant. The menu is; Amuse-Bouches des Chefs. Scallop Sambal Plahlah by Chef Penelope Williams. Fermented Balinese Sausage, marigold flowers by Chef Fernando Trump. Spring Onion Croquette, Balado, Chlorophyll Dust by Chef Gordon’s Pink Gin is the flavour of the day and there will be three DJ’s and a fashion show to amp up the vibe. There will be Cascades Canapes and 3 drinks vouchers for a cost of Rp. 820,000++, which includes DJ entertainment (2-8pm). Pre booking is advisable. Hai Bar & Grill continues to get rave reviews from visitors to Nusa Lembongan. An idyllic setting on the white sands of Mushroom Bay does not hurt. Continuing to operate during the Covid pandemic this place is very popular with those who enjoy their weekend escapes to Nusa Lembongan, something that has become a replacement travel option with Bali’s borders still closed. The menu is extensive and includes a selection of Indonesian dishes [Mie Goreng with chicken added] as well as International ones [pizzas, steaks, seafood]. The action begins with breakfast, a good menu that includes all the classics plus a few less obvious selections [breakfast burger, Vegan]. The daily Happy Hour fortunately coincides with sunset hours, a very popular time to visit. X Bar is the latest American-style offering in Canggu on Jln, Batu Bolong. It is a self-styled party venue with DJ’s and live bands. The food is what you would expect to find in a bar environment; pizzas, pasta and a variety of finger food. The emphasis here is to create an evening night out with of Salad Nicoise, Chicken Basquaise, Moroccan Lamb Shank and Beef Bourguignon. All mains come with a starter and one dessert. You can also order a slice of their special Pate to enjoy with your wine. Boy N Cow, Jln Raya Kerobokan has now re-opened for in-house dining and you can also still purchase their dry-aged meats, with home delievery from their Meat Shop. All the meat is dry-aged for at least 28 days. This includes grain-fed Black Angus [strip loin, rib-eye, porterhouse and even Tomahawk steaks of 1,000gm], Wagyu [Australian strip loin]. Also available are 150gm hamburger patties. The reopening is with strict social distancing and accordingly dining is in three distinct sittings; from 5.00 – 6.30, 6.30 – 8.00 and then 8.00 till close. However pre bookings are essential so that the social distancing can be enforced. La Familia is Spanish on Jln. Dhyana Pura, Semiinyak. Home delivery is available via Gojek’s Go Food. The favourite dishes include Albondigas [meat balls], Galician Style Octopus [sprinkled with paprika, sea salt and parsley], or Octopus grilled with potato parmentier, Spanish versions classic Scotch Egg , an Omega Egg, wrapped in spiced pork mince, crumbed and baked with a Guinness burnt onion mayonnaise. The pizzas are mostly American creations such as The Singlet [beef, sausage, chicken, pepperoni, roasted veggies, olives, & cheese]. Mains can be seafood [Barramundi - crispy skin with Guinness stout onion puree, pumpkin, beetroot, & A Pan-Asian gremolata, Burgers, Pork Ribs [baked & wood-grill fired with sweet soy glaze, Sambal Matah & organic Balinese long grain rice], Bangers & Mash [tomato & onion beef sausages woodfire-grilled with chunky mashed potato, Guiness onions, trio of beer mustard, homemade ketchup & Israeli zhug] and good old Fish & Chips [Pilsner battered whitefish, served with a caper, parsley, dill remoulade & French fries on the side]. R4D,Room for Dessert was an outrageous idea, 5 years ago. It opened in a small space [converted disco] in Kedewatan, serving just desserts. Now in 2022 in much enlarged premises, they continue to offer their classic desserts such as Ya Bro [cashew, mango, torch ginger flower, honey dew melon], Choux Lamont [yoghurt, tamarillo, kenanga, jasmine flower, mugwort], Daluman [grass jelly, santen, black apple, ginger flower, palm sugar], Pomelo Brulee. There iis a tasting menu which can also be paired. A daring experiment has succeeded. Chaat Corner is found beach front at Bali Discovery Mall. currently open Thursday to Sunday from 5.30 till 10.30 p.m. Apart from their four different teppanyaki menus served at a variety of teppanyaki tables, they also have a special shabu-shabu section just inside the front door. As a November special there is currently a 15% discount. Gong is the name of the Balinese restaurant at Kayumanis Sanur. Traditional dishes from all parts off the island are offered. For breakfast a Nasi Kuning, a traditional Balinese breakfast specialty of fragrant yellow rice served with tasty bites and condiments such as a slice of hardboiled egg and crunchy tempe. Just as good is Bubuh Kacang Hijau, sweet green bean porridge with coconut milk, jackfruit, glutinous rice and sago pearls. For lunch or dinner a Balinese Rijstaffel is the perfect introduction to the exotic flavors of the island with an array of tasting dishes in small portions served with stir-fried yellow rice and spicy condiments. Aperitif, the very special restaurant at Ubud’s The Viceroy takes you back to the fine dinng days of old. For the month of November, they are offering a special 35% COVID discount of all of their standard degustation food menus. Whilst normal menus at Aperitif include many meat and seafood dishes Saturday November 21, will be totally different with a Vegan plant based feast, a 6 hands plant missed. popular dishes from Sacred Rice in Ubud for 3 months, from Batu Bolong, Canggu. It is open for dine-in, takeaway or Maxie Millian. food, drinks and entertainment. of the Greek Moussaka, Chicken or Prawn Croquettes, and Operated by Queens Tandoor, they offer Indian street food. based fine dining collaboration with Chefs Nic Vanderbeeken Sattvik by Nature is an Indian vegetarian restaurant in Lippo Mall, Kuta. It offers one of the most extensive March 11 till June 11. Tan serves local Indonesian produce with South East Asian flavors in a simple tapas style. Tan home delivery. Breakfasts include all the usual egg combos plus gluten free pancakes [with assorted tropical fruits] and Kembang Goyang – Mackarel Pepes and Banana charcoal by Chef Chris Salans. Tajine Bali is a Moroccan restaurant on Jln. Mertanadi. A the potato filled Spanish Omelette. Sundays only you can pre-order one of their Seafood Paellas. Chaats are savoury snacks that originated in North India but are now available from street food stalls all across the sub alongside Chef’s Dom Hammond and Rita Raw from new eatery Good Mantra. Then on November 26, Aperitif holds vegetarian menus in Bali. Salads can be Pyaarz Ka Laccha describes his Asian cuisine as a blend of fresh local a Roasted Vegetables Omelette. The Superfood Bowl Sambal Matah Flavored Tuna Tartare served on “Laklak” tajine or tagine is a Berber dish which is named after the continent. a special Prestige Lobster and Caviar Dinner when Oberoi [onion rings lemon juice, red chilli and salt], Kachhumbar,,Sweet Corn or a simple green salad. Soups include Lemon Coriandar, Sweet Corn, Hot & Sour or the very spicy Manchow. There is a variety of Chaats; Sev Papdi [crisp flat purries topped with boiled potato, chana, sweet yoghurt, chutney], Aloo Tikki [deep fried potato dumplings with chana, sev and chutney], Samosa [chickpea curry] and Dahi Bhalla [pillowy fried savoury doughnut lentil dumpling soaked in liquid]. Amongst the starters are the classic Samosa [spiced potato, peas and onions], Chole Bhatora [from the Punjab; CasCades, was the original fine dining restaurant at Ubud’s luxury resort, The Viceroy. It was a mantle that has since been taken over by their incredible Aperitif restaurant. Now CasCades has been extensively renovated and reopened as the Viceroy’s all-day restaurant for in house guests and discerning diners. Sunday December 19 Cascades is holding a Pink Gin Charity Pool Party. All ingredients. Combined with Asian spices and cooked with a light touch. Presentation is simple and elegant. Tan has been a multiple winner in the Amex Best Asia Restaurant Awards and is a long-time recipient of The Australian Age Good Food Guide Awards when operating The Duck at Melbourne’s Crown Casino complex and Magic City. Also at The Westin, Kerobokan restaurant Merah Pituh is currently operating the Velada outlet. Golden Lotus is the Cantonese restaurant at The Bali consists of fruits plus coconut chia pudding, goji berries, cahews, cacao nibs, mint leaves and honey. Healthy lunch starters can be Falafel Sliders or a Raw Pad Thai. Pasta can be a Linguine with lentil bolognaise, or a Mushroom Risotto. For mains there are Jackfruit Curry [Indian style], Ahi Tuna Poke Bowl or Grilled Butterfish. Finish with a Vegan Carrot Cake or a Raw Banoffee Pie. Rice Cake by Chef Agung Gede. There is also an alternate vegetarian menu. Shotgun Social is an unusual name. It is a new restaurant on Jln Pantai Sindhu, in Sanur. It is a German style beer garden with an extensive menu. Not surprisingly there are many fingerfoods, to share, such as Pork Scratching and Cracklings with Balinese Base Gede infused aioli, Wagyu Meatballs [Australian Beef & Payangan Pork stewediIn herbed tomato ragout truffled balsamic], Mac & Cheese bullet earthenware pot in which it is cooked. It is also called maraq or marqa, the shape of the tajine produces a steaming effect resulting in tender meats infused with the flavour of the exotic spices used Combinations offered here include Beef Kefta or Chicken Leg, with green olives and vegetables, For a sweet version you can order with a mix of prunes, raisins, almonds and honey added. They also offer a range of Couscous dishes; Lamb Shank, Chicken Leg, Vegetarian. To finish, a Brique Sweet of pistachio, date and cashew nuts. . Aperitif, the fine dining restaurant at Ubud’s The Viceroy takes you back to the fine dining days of old when great dinners were often finished off with a quality cognac and cigar. Now from Wednesdays to Sundays, you can enjoy Ubud’s Gentlemen’s Club at the amazing Aperitif Lounge Bar, with just that, fine old cognac, and other quality spirits, and a good Cuban cigar. chef Enrico Wahl joins with Nic Vanderbeeken of Aperitif to present a decadent feast that promises to blow away your Covid blues.

Dynasty, Tuban. They are offering a Sunday Dim Sum Buffet. JK [Just Kitchen] is a Georgian restaurant on Umalas II. The ‘All you can eat’ buffet is normally priced at Rp. 185,000 Traditional Georgian food includes these wonderful Nett but for the month of March it is on offer at 15% off, only dumplings which can be filled with Beef, lamb or be totally Rp.158,000 Nett, [Rp. 88,000 for kids 12 and under]. Due to vegetarian. The accompanying sauce is with either yoghurt the limited numbers of tables available in order to follow the or Georgian Adjika. Adjika is a hot, spicy but subtly flavoured social distancing policy of the new normal, prior reservation paste used to flavour food mainly in the Caucasian regions is advised ahead of time to avoid disappointment. At other of Abkhazia and Samegrelo. Adjika is usually red, though times Golden Lotus offers an extensive a la carte menu that green ajika can be made with unripe peppers. The name features their special Peking Duck in three preparations. First itself comes from the Abkhaz word аџьыка “salt” – the more the traditional duck skin in pancakes with black bean sauce, descriptive аџьыкаҟaҧшь (literally, “red salt”) and then shredded duck meat with either dried chilli sauce or аџьыкаҵәаҵәа are also used to refer specifically to ajika. black bean sauce, then duck bones in a vegetable soup [Rp. The Abkhazian variant of adjika is based on a boiled 565,000] or alternately there is also Shanghai Chicken and preparation of hot red peppers, garlic, herbs and spices such Sesame in two preparations [Rp. 280,000] Chicken skin in as coriander, dill, blue fenugreek (only found in mountain pancakes with black bean sauce, then shredded chicken regions such as the Alps or the Caucasus), salt and walnut. meat in black bean sauce. A dry form of adjika exists that is sometimes called svanuri marili in Georgian (“Svanetian salt”); this looks like small red L’Osteria, on the corner of Jln. Hanoman and Monkey Forest clumps mixed with a looser version of the spice mixture. Road, has stayed open, with well spaced tables, also offering takeaway and home delivery. Their Pappardelle Bolognese that I often enjoy here is perhaps the best pasta dish I have Usha Cafe & Bakery, Jln. ever enjoyed in Bali. Homemade pasta, soft anddelicate, a Bumbak Dauh, Kerobokan perfect size portion for a pasta dish and well balanced with is under the same the beef ragu. Their Pizzas have a large crusty rim and are management as the popular laden with toppings. There is a full range of the usual Italian Usha in Ubud. They are from mains but a little different is their Zuppa del Capitano, a The Ukraine, Ukraine fisherman’s stew served with roasted garlic crostini bread including that famous soup and their Burrata Italiana, a whole Burrata mozzarella with Borsch [beetroot] and confitcherry tomatoes and rocket salad. Chebureks and Varaneki [dumplings]. They also offer a range of Russian dishes. There are a range of set menus for breakfast, and lunch as well as any-time snacks. However it is their exotic cakes that many come for. These can be pre-ordered for special occasions [pictured]\.

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C/R/I-29 Jan 20