Vol. 1/april 9-april 15, 2015
The new face of
101 Bali Legian Coffee break at Kopi Bali
Kedungu Beach
Bene Italian Kitchen
from THE editor
Better strategy The challenge that tourist regions and facilities often face is how to stay relevant. As new destinations are “discovered” on a weekly basis, and new hotels and restaurants are launched here and there, being able to stay relevant is the very thing that separates dying from thriving. This edition’s cover story reveals the strategies employed by a mid-size hotel in Legian, a crowded tourist hub in Kuta with an obvious over-population problem: it has too many taxis, too many souvenir shops, too many hotels and too few zoning regulations to survive the cut-throat competition. This hotel tries to stay on top of the game by offering better service and better facilities, strategies that surely have been and will be adopted by the other players in the game. Let us hope that such a strategy, instead of the lame cutting of prices, amenities, workers’ wages and room size, will prevail and, in the long term, turn Bali into a better place for both visitors and the locals.
— The Editor
Cover Photo: COURTESY OF 101 BALI LEGIAN
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Kedungu Beach
Contents
04
Coffee break at Kopi Bali
05
Conrad Bali and Iwan Tirta Private Collection
07 Wakeboarding 08 The new face of 101 Bali Legian 10 ‘IdeTriBali’ 11 War bonnets 12 Go!Curry 16 Bene Italian Kitchen
PT BINA MEDIA TENGGARA i Editorial and General Department Jl. Tukad Musi VI/17 Kav.1 Renon Denpasar Bali
(0361) 265 436, 265 437
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Board of Directors Jusuf Wanandi, Cherly P. Santoso, Meidyatama Suryodiningrat, Riyadi Suparno I Editor in Chief/Guarantor Meidyatama Suryodiningrat Editor I Wayan Juniarta I Contributing Editor Rita A. Widiadana I Editorial Staff Desy Nurhayati, Bram Setiawan, Anton Muhajir, Alit Kertaraharja, Ni Komang Erviani, Luh De Suriyani, Wasti Atmodjo I Photographers Agung Parameswara, Lukman SB, Zul Trio Anggono, Anggara Mahendra Graphic Designer Budhi Hartono, Sunaryo, Mohamad Soleh General Manager Wiradiatma Wijoga I Advertising Kadek Ita Noviyanti, Ngurah Agung I Circulation Slamet Sunarno I Promotions Mirah Adi
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Images
“An annual entourage of devotion” Words and Photos Agung Parameswara
O
nce a year, on the full moon of the 10th month in the Balinese calendar, which this year fell on April 3, hundreds of thousands of Hindu devotees converge on Besakih mother temple to participate in a major ritual called Ida Bhatara Turun Kabeh, which literary means “all gods descend [to Earth].” The devotees believe that on that single day, all the deities gather at that ancient temple. One of the most majestic sights of the ritual had taken place two days earlier, when devotees escorted the sacred effigies and temple paraphernalia for a purification ritual at Toya Esah spring some 10 kilometers away at Rendang. The lush paddy fields and the green hills provided a stunning backdrop for this long procession.
April 9, 2015
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Savor
Coffee break
ately r be i l “D e ing its n i a maint icity andKopi , ence i authent mb gic a almost the l a st no first pears t p i a i l Ba 5” as when me a in 193 s opened
Words Luh De Suriyani Photos Anton Muhajir
F
orget fancy franchised coffee shops in hotels, shopping malls or other upmarket places in Bali. A coffee break at a small coffee shop — once called Bian Ek (now Kopi Bali Bhineka Djaja) — may be worth considering. Located in the middle of some old-style shop-houses in a busy business area, with hundreds of passersby walking along the narrow sidewalk of Jl. Gajah Mada in downtown Denpasar, the shop looks no different from many others. Only a few wooden chairs and tables are provided, although the smell of freshly brewed Pupuan and Kintamani Arabica coffee beans fills the air. A number of loyal customers were already sat down, leaving others waiting patiently for their turn to sip a cup of Java (although in this case the coffee is from Bali!) in comfort. Many elderly customers rekindle their memories of the olden times in Denpasar as they enjoy a kopi tubruk, the traditional
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way to drink coffee in Bali — just put the ground coffee in the cup, add sugar and pour on hot water. Younger guests, more accustomed to international coffee shops, may not be so familiar with kopi tubruk, but they can choose a cappuccino, kopi susu (coffee with condensed milk) or kopi luwak (civet coffee) sold for between Rp 8,000 (62 US cents) and Rp 100,000 per cup (for civet coffee). Deliberately maintaining its authenticity and nostalgic ambience, Kopi Bali appears almost the same as when it first opened in 1935. Belonging to the Tjahjadi family, the coffee shop was the family’s first outlet selling a large variety of coffee products. The family procured coffee beans from local farmers in the coffeeproducing villages of Kintamani in Bangli and Pupuan in Tabanan, later processing the beans into high quality ground coffee. The brand “Kopi Cap Kupu-Kupu Bola Dunia” is the result of the family’s hard work and can be bought in shops in various
cities, but many people still prefer to buy directly from the original coffee shop. The shop sells numerous local coffee brands from Sumatra, Sulawesi (Toraja) and other coffee-producing areas of Indonesia. Managed by the third generation of the Tjahjadi family, Bien Ek, or Bhineka Djaja, coffee house is now aggressively expanding its business. The family company is producing a range of packaged coffee brands for middle-upper customers and is also producing export-oriented products for overseas clients. A number of new and more luxurious coffee shops under the Kopi Bali brand have been opened to cater to a new generation of coffee lover. “For me, visiting and sipping a kopi tubruk at Bien Ek on Jl. Gajah Mada is kind of my journey back into the past. The coffee shop is a part of the city’s history that is worth preserving,” said one faithful coffee drinker from a neighboring hamlet.
Soul
Conrad Bali and Iwan Tirta Private Collection “An educational experience during Nyepi� Words Edna Tarigan Photos Courtesy of Conrad Bali
M
any hotels in Bali gurantee they offer attractive packages to those wishing to take advantage of a short break over the Nyepi celebration. Through this year, Conrad Bali is promoting its Living Lobby Art Exhibition series, and over the Nyepi period through until March 31, this was being run in conjunction with the Iwan Tirta Private
Collection. In addition to exhibiting its premium products in the Conrad Bali lobby for several weeks, over Nyepi, which fell on March 21 this year, Iwan Tirta and the Conrad ran a three-day batik-making course. The workshop was conducted by Sugiarso, one of the most loyal members of staff in the Iwan Tirta Private Collection. Having worked with Iwan Tirta for almost 30 years, he offered a very high level of expertise in his tutoring, which took place over four sessions. The workshop began with a general introduction to batik, and Iwan Tirta batik in particular, conducted by the creative director of Iwan Tirta Private Collection, Era Sukamto. The Iwan Tirta brand is renowned for its high-end batiks, silver art, ceramic works and other art collections. Much inspiration is taken from original royal patterns, as well as the astonishingly transformed royal outlines. Elements of the royal design were seen in all the collections. Sugiarso then took over, presenting materials to the participants in a very casual class. The first of the nine steps was to draw a pattern, which had been taken from the maestro, the late Iwan Tirta himself, and included the Sawong Galing pattern, Pisang Bali pattern, peacock pattern, Kupu Sejoli pattern and fish pattern. After drawing the pattern on a 40-by-40 centimeter white cloth, the process continued with covering the pattern with wax using a canting, a traditional wooden tool. The rest of the process involved multiple coloring steps using a dipping technique, applying the wax and dye in layers to get the desired colors related to the pattern. On the third day, after the final drying process, the workshop participants were able to take their own, handmade, batik away. The normal time to make a 3-meter piece of batik cloth can take up to three months. In addition to the Make Your Own Batik workshop with Conrad Bali and Iwan Tirta Private Collection, on Pengerupukan night, the hotel presented an ogoh-ogoh parade around the hotel and offered daily yoga classes.
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Sight
Kedungu Beach “The perfect place for surfing or simply relaxing” WORDS AND PHOTOS BRAM SETIAWAN
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he beach neighboring the renowned Tanah Lot temple offers idyllic natural beauty and tranquility to refresh the mind from the daily routine. Located in Belalang village in Tabanan’s Kediri district, Kedungu is about 30 kilometers from Denpasar and 12 km from the center of Tabanan. Compared to Tanah Lot, Kedungu Beach is much quieter. One afternoon, I found myself soaking up the magnificent view of the pristine black sand and the blue ocean. The splashing sounds of the waves accompanied by the cheering of the children running around the beach brought perfection to the beauty of the area. The widespread green fields alongside the beach are surely a feast for the eyes. Many visitors pull over around here to take photographs, taking a break from jogging to get a glimpse of the traditional farmers’ activities. During afternoons, many tourists are seen grabbing their surfboards and riding the strong waves. Kedungu is favored by surfers from all over the world. If surfing is not your thing, the beach is equally perfect for simply
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doing nothing more than just relaxing and sunbathing. Domestic visitors usually prefer to come when the sun is about to set. Some find quiet time fishing from the seaside rocks, while others play soccer or roam around the waters. Just a few steps away from the beach, visitors can find a small waterfall, about 7 meters high, with beautiful naturally formed rocks. The water comes from the irrigation of nearby rice fields. Visitors usually enjoy putting their feet in the waterfall to feel its cool, clean and refreshing water, while sitting on the rocks to enjoy the amazing scenery. Some basic facilities are available at the beach, including an accessible path and parking. There are also food vendors selling local delicacies that will satisfy visitors’ taste buds while waiting for that perfect golden sunset.
Sport
Wakeboarding “A competition to start the craze”
WORDS DESY NURHAYATI PHOTOS Courtesy of Hamish Humphreys
B
ali’s newest five-star water sports facility, Bali Wake Park, last week celebrated its grand opening and kicked off Island Wake Fest 2015 — the first wakeboarding competition in Bali. Held on Friday, Saturday and Sunday, the competition comprised five categories; open wakeboard, men’s free ride wakeboard, women’s free ride wakeboard, junior free ride wakeboard (for ages 12 and below) and free ride wakeskate. Over 30 riders from Indonesia, Australia, Japan, France, the Philippines, Russia, Germany, Canada, Singapore and Thailand competed in beautiful weather and perfect riding conditions, presenting the audience with some of the best riding in the world. Accompanied by music and side events, such as Miss Bali Wake Park contest, a sunset party with DJ sets, as well as live band performances, participants and spectators engaged in a memorable weekend packed with action. In the open wakeboard category, Dominic Gührs from Germany came out top with 86.4375 points. Gührs has many accolades under his belt, including numerous German championship titles, European championship titles, second place in the WWA World Championship, as well as a People’s Choice Ride of the Year award. His career has not been a story of success and plain sailing. His first and worst
injury was a perilous basal skull fracture, which he suffered at the age of 13. Despite this, the young German was keen to continue and went on to win the German Wakeboarding Championship three times in 2004, 2005 and 2007. Canadian Dary Znebel ranked second with 70.0875 points. Meanwhile, Australian riders made the highest scores in the wakeskate category and junior free ride, with Daniel Debono beating Alex FZH from Russia and Japanese Matsukawa Nagahisa by achieving 61.25 points. In the junior free ride, Jewel Rear beat another Australian, Will Pitman. Meanwhile, riders from the Philippines came first, second and third in the women’s free ride and men’s free ride categories. Located in the heart of Bali, with a lush tropical landscape adding to its serenity, as well as a unique ambiance within the tranquil surroundings of Benoa Harbor, Bali Wake Park is only eight minutes from Ngurah Rai International Airport and 15 minutes from the popular tourist destinations of Kuta and Nusa Dua. Open daily from 9 a.m. to 6 p.m., the park has a branded local restaurant, a pool and cocktail bar overlooking the action on the water, a retail pro shop carrying the latest gear and apparel from international surf and wakeboard brands, a spa to sooth tired muscles, a seafood restaurant, as well as a heliport to whisk guests off to secluded island getaways.
April 9, 2015
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Cover Story
The new face of
101 Bali Legian “An extensive facelift turns a Legian hotel into a glittering gem in the crowded landscape� Words I Wayan Juniarta Photos Courtesy of 101 Bali Legian & I Wayan Juniarta
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The temptation of De Basilico De Basilico is one of the crowning gems of the new face of The 101 Bali Legian. Located on the establishment’s ground floor and just steps away from the swimming pool, it has a spacious dining area facing the busy Legian street. The name may suggest that it offers a delicious array of Italian or Mediterranean cuisines. Yet, Nyoman Picha, the ruggedly handsome Kuta-born chef and beverage manager of The 101 Bali Legian promised that De Basilico would feature a lot more than just provincial cuisine. “The name was taken from basil, which underlines our dedication to herbs. Here we will present unique cuisines rich in herbs and inspired by traditional foods from many regions, most notably, Indonesia,” he said. It was a very humid afternoon and Picha was sitting next to Chandra Novita, the director of sales, and Dewi Mas Bloem, the effervescent GM of The 101 Bali Legian. Dewi Mas’s jokes, including on how a rival establishment had taken the extreme measure of sending several “spies” to spend the night at 101, and the gentle breeze that flowed unhindered through De Basilico’s open patio significantly reduced the effect of the humidity. A series of colorful cocktails, which were a clever combination of tropical fruits with western spirits, lining the table made the humidity a
I
t is one of the busiest streets on the island. It is the street lined on both sides with large and small hotels, as well as rows of stores selling every imaginable souvenir, from the infamous T-shirts claiming “Rhonda is Mine” and “John is Gay”, to fake Louis Vuitton bags and genuine designer clothes and jewelry. It is a road that is constantly haunted by traffic jams, as well as night revelers and bar-hoppers. Most importantly, it is still the preferred place to stay for both international and domestic tourists; a fact that explains the mushrooming of new hotels along the area. Naturally, competition is stiff as every hotel, old and new, tries to outdo each other to become Legian’s latest sensation. It is against this backdrop that The 101 Bali Legian announced the completion of its extensive make-over, which
much less significant problem to worry about. Conversation flowed as sweetly as the glasses of Mangosteeny (fresh mangosteen, blackcurrant, lychee, cranberry juice, pressed lemon, vodka), Passionate Limoncello (fresh passion fruit, passion fruit puree, fresh pineapple, housemade limoncello, vodka) and De Basilico Bloody Mary (classic Bloody Mary with a hint of basil) in our hands. The team is confident that De Basilico will lead the charge in The 101’s campaign to be a leading establishment in Legian, one of the island’s most competitive tourist areas. They have every reason to be buoyant. Patrons, including walk-in guests, streamed into De Basilico during dinner time. Two of their offerings, herb, garlic and bacon pork loin, and Mediterranean salmon, have proven to be bestsellers, giving the restaurant’s staff the boost they need to continue with their culinary experimentation. The herb, garlic and bacon pork loin is a mouthwatering treat of 200 grams of tender pork loin wrapped with crispy bacon and served with herby potatoes, sautéed vegetables and mushroom sauce. The meat is so delicious that one could finish it off without touching the potatoes and vegetables. That is certainly not the case with the Mediterranean salmon. The accompanying buttered
zucchini and mashed sweet potato truly adds flavor, texture and color to the marinated fillet and, thus, leads to a perfect experience. Chef Picha promised that De Basilico’s menu would be revamped every three months. With such an attractive cocktail line-up and appetizing main courses, De Basilico will surely make The 101 Bali Legian a very difficult spot to miss along that crowded street.
saw the addition of 103 brand new deluxe rooms, one main swimming pool, De Basilico Kitchen and Bar, a shady pool bar with semi-pool and wading facility, as well as Rooftop II with a dine and music lounge on the fourth floor. “The expansion reflects our commitment to provide our patrons with the best facilities to enhance their experience, as well as our confidence in the growth of Legian as the island’s prime accommodation area,” The 101 Bali Legian general manager Dewi Mas Bloem said. A strong, opinionated lady with an infectious laugh, Dewi Mas recalled how the hotel, which was opened in early 2011, had managed to stay afloat amid fierce competition by simply providing high-quality service and unique facilities. “Most of the hotels along Legian are not huge, towering establishments with 500 rooms or more. Most are small- to medium-scale operations, where quality of service — how well you know your patrons and how good you are in maintaining that professional, yet genuinely warm, relationship with them — is critical for the survival of the establishment,” she said. The conversation stopped briefly as she waved frantically to two elderly Western women in bathing suits walking along a pathway on the second floor. They apparently had just finished a swimming session in the Rooftop pool, where swimmers can enjoy an unhindered view to Kuta Beach’s awesome sunset. Hilarious bantering ensued, which left Dewi Mas and the elderly patrons with wide smiles on their faces. “They are my favorite guests,” Dewi Mas added, before detailing the newly finished expansion project. The hotel now has a total of 300 rooms. Some of the new rooms have direct access
to the new main swimming pool. Direct here means that all the guests have to do is open a glass-paneled door in their room and voila, the pool is literally only a step away. Patrons can enjoy a quiet splash in this pool or head to the Rooftop pool, where joyous parties are held every Sunday, Wednesday and Friday afternoons. Good companions, good booze, good DJs and a magnificent sunset (weather permitting) are the topping to these parties. The hotel also offers luxurious spa treatments at its ATMA Spa, which features, among others, skin reviving body masks, indulgent baths, manicures and pedicures and traditional Balinese massage. It also has a mini gym. With more than 13 accolades under its belt, a newly completed deluxe wing extension, and, most importantly, a passionate staff and top brass, The 101 Bali Legian is well-positioned to strengthen its presence in Legian. April 9, 2015
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Art
I
talian-born Luigi Ontani is a multifaceted artist who creates in a variety of artistic forms ranging from sculpting to painting, and from photography to performance. In his recent exhibition, entitled “IdeTriBali”, Ontani presented superb artistic expression through collaboration with the local Balinese art community. Supported by Kayu, Lucie Fontaine’s Bali branch, the Italian Embassy, Instituto Italiano di Cultura in Jakarta, and other institutions, the exhibition was held at the Museum of Masks and Puppets in Gianyar and ended last Tuesday. The exhibition included ogoh-ogoh, live music, Tavolozza RifioRITO performing art and an Indonesian leather puppet show. The exhibition also featured Ontani’s new masks and wayang kulit (leather puppet) figures. The title of the exhibition, “IdeTriBali”, was a portmanteau, a combination of two or more words or their sounds and meanings to make a single new word, according to Ontani. Taking inspiration from the Matryoshka, or Russian nesting dolls, a portmanteau is a combinatorial word that adds meaning to meaning. “IdeTriBali” comprises four words: idea, ideal, tribal and Bali, thus underlining the intense mental and physical, and therefore tribal, collaboration that the artist had with the local Balinese community. The use of portmanteau in Ontani’s artistic practice confirms the importance of his titles, which are not simply playing with words, but responding and corresponding to the need for a hybrid figuration, highlighting an essential part of his research. Since the late 1960s, Ontani’s art has been reflecting the concepts of hybrid state and of being altrove (elsewhere). His research into hybrid aesthetics involves the poetics of the body, interpreted as body-asdouble, body-as-mask, the myths of the body,
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‘IdeTriBali’ “Luigi Ontani’s astonishing art” Words and Photos courtesy of Kayu
body language, as well as body time. In his seminal series “Tableaux Vivant” (1969-ongoing), the artist employs photography to reenact antique icons taken from art, religion, mythology and history and reallocates them in the contemporary world, giving them a space without time. Ontani describes a tableau vivant as being conceived for “an audience formulated in immobility, with minimal repetition, through simulacra, with specific signs, symbolic synthesis of the apparition, constructing a context of cultural alibis, and completed with repetitive noise, sound, and music.” In these works, Ontani continuously changes identity, giving life to controversial and ambiguous figures, sometimes with an ironical or vaguely kitschy tone. The transformation of Ontani’s body has been sustained by the use of the mask. For
the artist, the mask is an emblem and a metaphor, an object that “doesn’t completely cover; it brings along other symbols that our senses cannot express”. The mask is the main tool for Ontani’s witty exploration of what lies beyond his own personality. In Bali, the artist has been collaborating with the excellent local artisans Ida Bagus Anom, Tangguh I Wayan, his son Sukarya and Made Lopang, who has been crafting masks in pule wood since 1981. Ontani’s interest in Balinese culture has led to him mixing his personal artistic practice with the traditions of Balinese art. Created in collaboration with local Balinese artisans, Ontani’s ogoh-ogoh was the fourth he had designed and represented a human pyramid, in which some elements of Ontani’s practice, such as grillo dante, mixed with
Hindu and Balinese symbols. Since 2006, Ontani has collaborated with Balinese artists to create kitsch and surrealistic Balinese pop-music videos. Made by two Balinese musicians, Bogam — a singer — and Made Bahama — a composer, the songs speak about Balinese daily life and love. The musical performance presented in the exhibition consisted of a short concert in which two Balinese singers — Bogam and Suparsa — played within a set created by Ontani. “My adventure is a desire between art and life, with all the contradictions and weaknesses this represents. With humor, affection and love for art. It is an exploration of vanity as selfishness and an aversion for existence, and thus a striving for the elsewhere, alienation, that only art can give me,” said Ontani.
Souvenir
War bonnets
“Iconic Native American Indian status symbols” Words and photos Eka Juni Artawan
E
di Sutrisno was working to carefully stitch dyed goose feathers onto part of a replica war bonnet, a Native American Indian headdress, in his small, humid shop on Jl. Melasti, Kelan, in the Tuban area adjacent to Bali’s Ngurah Rai International Airport. Together with nine co-workers, Sutrisno, popularly called Edi Monte, produces a large variety of war bonnet replicas. Employing their sophisticated artistic, aesthetic skills and patience, these local artisans have been producing replicas of Native American war bonnets for more than five years. “I have created these headdresses with all of my heart and from a passion for the arts,” said Sutrisno. He is surely aware that war bonnets are sacred to Native American Indians. A war bonnet, or headdress, is much more than just cultural attire. Each feather is awarded as a sign of great respect for an act of courage or honor, or in gratitude for work on behalf of the community.
To accrue sufficient feathers to make a headdress means that they are only seen on men who have earned a place of great respect in their tribes. They are deemed items of great spiritual and political importance and nowadays are mostly worn for ceremonial purposes. With great respect for their meaning, Sutrisno and his colleagues have created beautiful and artistic war bonnets that have drawn many art lovers and collectors to their tiny workshop. “Most of our production has been shipped abroad. Only a very few headdresses are sold
here in Bali. Some local and foreign tourists buy them to add to their art collections,” said Sutrisno. The replica war bonnets are made out of poultry feathers, from Mutiara chickens, turkeys and geese, which Sutrisno has procured from Bandung, Yogyakarta and other places in Indonesia. Sutrisno, a native of Banyuwangi in East Java, also uses other materials, such as synthetic wool-type fabrics, paper, thread and colorful beads. In the production process, Sutrisno hires numerous women to arrange and sew the multi-colored beads. “I want to create jobs for women living in the neighborhood, so they can earn money to support their families.” The most difficult part of making a war bonnet is arranging the stitched feathers. “You must have great precision and patience to place and combine each feather to create harmonious colors and sizes,” he said. Sutrisno acquired his artistic skills when he worked with a foreign-owned company, which also produced the Native American
headdresses for commercial purposes. Every day, Sutrisno is able to produce at least 50 headdresses, while his co-workers can make around 80 to 100 in various shapes and sizes. The war bonnets are sold for between Rp 90,000 (US$6.93) and Rp 250,000 per piece. Sutrisno sees a bright future for his artistic endeavors with plenty of bulk orders from domestic and overseas customers on his schedule.
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Savor
T
he dining options at Beachwalk shopping and entertainment center in the heart of Kuta continue to expand. Newly opened on the ground floor is Go!Curry, an eatery that offers a variety of curries, rice, naan bread and non-curry foods. The menu is divided into four steps: first, choose either brown (Japanese style), green (Thai style), yellow (butter), red or rogan josh curries; next, choose how spicy you want it, from mild to blow-your-head-off hot; then, decide on plain, cilantro butter or yellow rice, or have one of the naan selections instead. Finally, decide on the topping, from tandoor chicken tikka, breaded chicken or prawn, lamb, New Zealand mussels, Australian oxtail, vegetables and fish. Non-curry lovers are also catered to, with oxtail soup, spaghetti aglio olio, fatoush salad, samosas and buffalo wings. Naan are given a modern twist, with naan’wich wraps and naan pizzas to tempt the taste buds. The small, airy and cheerful diner is staffed with helpful waiters only too happy to advise what choices might suit you. A personal favorite is a medium-spicy green curry with mixed vegetables and cilantro butter rice, or the spaghetti aglio olio topped with lamb cubes. Drinks include the very
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Go!Curry “It’s as easy as 1, 2, 3”
Words Amanda O’Connor Photos COURTESY of GO!CURRY
refreshing cranberry lemon iced tea and the old-fashioned lemonade. While feasting on the tasty curry and benefiting from all the health-supporting spices it is made with, do remember to leave room for dessert. Choices include crispy breaded bananas with honey-cinnamon sauce and ice cream, a tempting tiramisu and an apple cake with caramel sauce. A smile was elicited by the very traditional, late-night, English food available among the side dishes — hand-cut chips with curry sauce! Enjoy... or as it says in the tagline: Eat curry. Be happy.
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www.BaliShoot.com. Affordable commercial advertising photography.
Island Buzz ‘All the Fun Under the Sun’ Established in the early 1990s, South Kuta Beach Business Association (SKBBA) is a group of tourism and leisure-related businesses comprising hoteliers, retailers, restaurateurs, tourist activity operators and tourism professionals based in South Kuta, making South Kuta Beach one of Bali’s leading hotspots through mutual care of the surroundings and promotion of what the area has to offer. “All the Fun Under the Sun” was launched by SKBBA in 2008 and offers guests who stay for six nights or more in any SKBBA member hotel the South Kuta Beach Passport, a voucher booklet with a value in excess of US$500 offering discounts and incentives on a variety of lifestyle, dining and entertainment options in the South Kuta Beach area. The South Kuta Passport includes free use of bicycles. Running with the slogan, “Be Clean, Green and Lean”, the bikes are available freeof-charge at any of the SKBBA member hotels for guests to use at any time, offering an environmentally friendly way to explore the area, while also keeping fit. See www.southkutabali.com to learn about local attractions, shopping, restaurants, nightlife, weddings and events, the Balinese culture, and the activities at SKBBA member resorts, as well as the most up-to-date special offers and promotions.
Kayon Putih Offering a one-stop destination for home and commercial spaces in Bali, Kayon Putih presents a creative solution to decorating through a union of design and art. Presenting a collaboration of design power houses, Kayon Putih’s three-story gallery on Sunset Road offers selected artworks from Masterpiece Group’s auction house, Ikons’ broad furniture collection and the interior contractor professionalism of Inovasi. “Every home or commercial space needs a unique touch that differentiates it from the rest,” explained Christina Dewi, marketing manager of Kayon Putih gallery. “Kayon Putih can assist you with the architectural aspect to designing your furniture, as well as selecting fine arts to decorate your space.” Inovasi has 25 years of experience and a proven track record of being adaptive to its clients’ needs and transforming the interior designer’s vision into something substantial, with clients including Altitude at Plaza Indonesia Jakarta and Akira Back Jakarta. Meanwhile, Ikons has developed its furniture out of its immense passion for innovative design, aspiring to go beyond functionality and ergonomics to accentuate the aesthetic value through unique form and presence. Ikons is often perceived by local and foreign interior designers as their partner with the “designer’s toolbox”. Masterpiece Group, through its brands Masterpiece, Heritage and Treasures, as well as being the biggest auction house in Indonesia, raises the profile of Asian arts on the international art scene.
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Promote your event with us! Call : 0361 265 436/7 or email to promotionbali@thejakartapost.com Sunset Beach Bar & Grill Every Saturday Chill-out music, snack-style menu, true Balinese hospitality. Intercontinental Bali Resort Jl. Uluwatu 45, Jimbaran : (0361) 701888 Watch Worldwide Sports Events Live sports coverage at Meads, watch live AFL, NRL, Super Rugby, cricket, tennis, F1. Meads Boutique Villas Hotel Jl. Pratama No. 99, Tanjung Benoa : (0361) 776604
ART & CULTURE CORNER
Diving Blue Season Bali Indonesia’s premier PADI five-star career development center. Contact us for info and bookings: Jl. Danau Poso, Gang Wanasari No. 3B, Sanur : (0361) 270852 Email: diving@blueseasonbali.com www.blueseasonbali.com
Rafting
Food & Drinks Canggu
Ole Ole Ollie Cake heaven! Jl. Batu Mejan, Canggu : (0361) 8710068
Kerobokan Bali: The Island of Colors Until May 10 Oil painting exhibition by Gorns Buchmann. Open daily to the public and providing a beautiful addition to the outstanding resort. Melia Bali, Nusa Dua
Events
Seminyak
Fayola A tiny café in Seminyak serving great healthy food. Don’t forget their desserts! Jl. Raya Seminyak Gg. 14, Seminyak (in front of Ryoshi)
Ubud
Calendar of Events Deus Oberoi Easter Sale April 10 - 12 From 8 a.m. – 10 p.m. Up to 75% off! Come grab some new threads. Deus Warung of Simple Pleasure Jl. Laksmana No. 3B, Seminyak Green School Educator Course April 15 – 19 The April 2015 Educator Course focuses entirely on sustainability and is designed for teachers, although administrators may join. events@greenschool.org Green School Sibang, Badung Jazz and Blues Session Every Thursday, Friday and Saturday From 9 p.m. – 11:45 p.m. Mannekepis Jazz and Blues Bistro Jl. Raya Seminyak, Kuta : (0361) 8475784 Jenja presents BLOND:ISH April 11 Starts 11 p.m. Townsquare Suites Jl. Nakula No. 18, Seminyak : 0811 398 8088
Kagemusha Light and simple Japanese food reminds you of real Japanese home cooking. Jl. Raya Pengosekan, Ubud : (0361) 973134
Activities Courses Dance Lessons Dance for life. Jl. TangkubanPerahu No. 100x : (0361) 7452045 Gamelan Course – Mekar Bhuana Learn more about Balinese culture and music. Jl. Gandapura III No. 501X, Denpasar : (0361) 464 201 Gaya Ceramic Arts Center Private tutelage for individuals and small groups — potter’s wheel throwing techniques to hand-crafted sculptures. Jl. Raya Sayan, Ubud : (0361) 7451413 or 976220
Made’s Warung Live Performances Balinese Dances Every Monday, Tuesday, Wednesday, Friday, Sunday Live Music Every Tuesday, Thursday, Friday, Saturday Salsa Dance Every Sunday Made’s Warung Jl. Raya Seminyak, Kuta : (0361) 755297 SKAI Beach Club Grand Opening April 11 From 4 – 10 p.m. S.K.A.I. Beach Club takes the relaxing art of sundowning to exciting new heights. Arrive early to get your space! Padma Resort Bali Jl. Padma No. 1, Legian
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Blooming Village Beautiful rice field views, great place to relax and have a drink! Jl. Umalas No. 7, Kerobokan
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Silversmithing Classes – Studio Perak Recommended by Lonely Planet. A relaxing place to explore your creativity and make that piece of silver jewelry you’ve been dreaming about! Jl. Hanoman, Ubud : (0361) 974244 info@studioperak.com
Sobek Bali Largest transport network in Bali. Comfortable, airconditioned vehicles linked by radio to monitor client journeys. Jl. Bypass Ngurah Rai No. 257, Suwung Kangin, Denpasar : (0361) 729016
Spa Bali Botanica Pamper yourself with four selected spa treatments and lunch at fine dining restaurant, bridges Bali. Free pickup in Ubud area. Call us now: Jl. Sanggingan, Ubud : (0361) 976739 Mail: info@balibotanica.com www.balibotanica.com
Denpasar
Barong & Keris Dance Everyday Starts 9 a.m. Jl. Waribang No. 11 Kesiman, Denpasar : (0361) 224596 Paper Power April 5 – 20 An exhibition of art on paper by Ida Bagus Putu Purwa and Noella Roos. Danes Art Veranda Jl. Hayam Wuruk No. 159, Denpasar
Jimbaran
Kecak & Fire Dance Everyday Starts 6 p.m. Uluwatu Temple Jimbaran, Badung : (0361) 9041163
Kuta
Traditional & Modern Performances Every day (Except Wednesday) Starts 8 p.m. Kuta Theater Jl. Kartika Plaza No. 8X, Kuta : (0361) 762750
Ubud
Trekking Bali Trekking Tour Explore Bali with experienced guides and savor unforgettable moments. : 0878 618 63656 www.balitrekkingtour.com
Shopping
Perum Dalung Permai Pertokoan A.11 – A15, Kerobokan Kaja Jl. Raya Seminyak No. 17, Kuta Jl. Raya Campuhan No. 45, Ubud
Calonarang Dance Every Thursday, Sunday Starts 7:30 p.m. Mawang village, Ubud Jegog (Bamboo Gamelan) Every Friday Starts 7 p.m. Bentuyung Village, Ubud Legong Dance Every Friday Starts 7:30 p.m. Balerung Srinertya Waditra (Balerung Mandera) Br. Teruna, Peliatan, Ubud : (0361) 972124 or 970503 Ramayana Dance Every Tuesday Starts 7:30 p.m. Puri Ubud, Jl. Raya Ubud
Nirmala Supermarket Jl. Uluwatu II no. 10 Jimbaran - Phone (0361) 81470919 Jl. Uluwatu Ungasan - : (0361) 705454 Jl. Uluwatu Pecatu - : (0361) 7472303 Jl. Uluwatu II no. 10 Jimbaran : (0361) 81470919 Jl. Bypass Ngurah Rai 81 Jimbaran : (0361) 4729081
Wayang Kulit Every Saturday Starts 8 p.m. Oka Kartini Jl. Raya Ubud
Ceremonies
Cycling Bali Eco Cycling Eco-friendly, environmentally friendly, culturally friendly and indigenous-friendly tourism. Jl. Raya Pengosekan, Peliatan Ubud : (0361) 975557
Papaya Fresh Gallery Jl. Mertanadi, Kuta
Tumpek Wayang April 11 It is a special day filled with blessings dedicated toward the traditional performing art of shadow puppetry.
Where to go
Pullman Exhibition:
IALF General Indonesian Course
Course dates: April 20–May 18 May 27–June 24 Email ils@ialf.edu now to book a placement test. IALF Jl. Raya Sesetan 190, Denpasar : (0361) 225243 ialf.ed
STP 8th Job Fair
Interior Journey by I Made Mahendra Mangku Pullman Bali Legian Nirwana Jl. Melasti No. 1, Legian : (0361) 762500 pullmanbalilegiannirwana.com
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April 23–24 From 9 a.m. to 5 p.m. Aula Joop Ave, STP Nusa Dua : 0812 393 22080
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Menjangan Island SINGARAJA LOVINA
Pulaki Gilimanuk
Mt. Sangiang
Mt. Batur Mt. Musi
West Bali National Park
Besakih Mt. Agung
NEGARA Pura Rambut Siwi
Ubud
AMLAPURA BANGLI
Sangeh
KLUNGKUNG
TABANAN
GIANYAR Tanah Lot Kerobokan
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Canggu Seminyak Legian Kuta Ngurah Rai Int’ Airport
Jimbaran Pura Luhur Uluwatu
DENPASAR
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Sanur
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Benoa
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Nusa Dua
Pura Batu Madan
Penida Island
MÉTIS Restaurant, Lounge & Gallery Bali
French Mediterranean dining in a heavenly setting, an uber-chic lounge serving scrumptious tapas and cocktails, complemented by top-notch entertainment. Jl. Petitenget No.6, Kerobokan : (0361) 4737 888 E-mail: info@metisbali.com metisbali.com
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W presents
April 9 Sunset Session feat Alex Barck (Sonar Kollektiv/Ger) From 10 p.m. to 4 a.m. Woobar at W Retreat Bali Jl. Petitenget, Seminyak : (0361) 473810
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Bene Savor
WORDS DESY NURHAYATI PHOTOS COURTESY OF SHERATON BALI KUTA RESORT
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elivering authentic home-style Italian cuisine with a modern twist, Bene Italian Kitchen at Sheraton Bali Kuta Resort attracts pasta aficionados with its 100 different varieties of this all-time favorite food. Inspired by Italy’s rich culture, the culinary brigade, helmed by Italian executive chef Rossano Renzelli, uncovered dozens of heritage recipes and created 100 unique and authentic Italian pasta dishes. Using a variety of noodle types and the freshest ingredients for the sauces, there is truly something for everyone to discover and love on the menu. With the 100 pastas program, patrons are taken all the way to Italy, where the chef, as a teenager, learned to cook from his grandmother. Patrons are free to select their favorite dry pasta (short and long) and sauce combination, or
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to go for the classic combinations on the menu. Originating from across Italy, the top 100 pastas include traditional items like rigatoni alla carbonara and pennette all’arrabbiata, to more adventurous choices, such as spaghetti with clams, capers, bottarga, white wine and olive oil and tagliolini cooked with smoked salmon, ricotta cheese, olive oil and parsley. There is also a selection of vegetarian, as well as gluten-free, pasta to ensure everyone can indulge in this perennially popular dish. The menu at Bene is decidedly unpretentious, utilizing simple cooking techniques and the freshest ingredients to allow the original flavors to shine. To accompany such a large variety of delicious and authentic pastas, Bene has enhanced its beverage menu with an international selection of 100 different varieties of world-class wines. Set against a scenic ocean backdrop over
“100 delicious pastas & wines”
Kuta Beach, the restaurant is among the most sought-after Italian restaurants in Bali and encourages the family-style sharing concept. Bene offers three dining scenes, from airconditioned indoor dining by the open kitchen or alfresco dining by the outdoor pool, to private dining on the second floor for up to ten people at a solid single tree trunk dining table surrounded by the floor-to-ceiling wine cellar, and finally, a breathtaking rooftop terrace that offers multiple seating options for a romantic sunset meal. The best prelude to an evening at Bene is in the sophisticated, warmly lit lobby lounge when the breathtaking colors of the sunset light up the horizon and contrast with the cool
lighting of the pool and the glass-bordered rooftop terrace above the restaurant. “Bene simply brings the best of Italy to our diners. We hope to create an unforgettable dining experience for our guests with sumptuous cuisine, an exclusive wine selection, spectacular ambience and seamless service,” Renzelli said. The chef creates food that is pleasing to the palate, as well as to the eyes, with two of his signature dishes being stewed diced pork, beef and pork sausage with green peas and onion, and the classic Italian risotto with porcini mushroom. Bene opens daily for dinner from 5 p.m. until 10.30 p.m.