Vol.3 no.23/february 11-february 17, 2016
Mystical beauty Love for the children
Spice up your love
Bali Culinary Guide
from THE editor
Beyond Bali
Cover Photo: Mario Andi Supria
Getting bored with Bali? Well, that may be a far-fetched scenario. But for those visitors willing to explore the archipelago and who don’t mind missing out on a little of the modern conveniences provided by Bali’s ultra-chic clubs and fine-dining establishments, then it is a good time to hop onto the next flight heading to East Java or East Nusa Tenggara. The former has several stunning national parks, thriving fishing villages with colorful boats, awesome active volcanoes, one of which features in this edition’s cover story, and a wide selection of traditional delicacies. The latter boasts pristine, white sandy beaches with gorgeous underwater landscapes, scenic rural towns with pastoral churches, vast savannas and strong traditional liquors matched only by the locals’ pride in their cultural legacy. The adventurous may find either of these regions to be a perfect place to quench their wanderlust.
06 Culinary acculturation
---The Editor
Contents
04
05 Spice up your love
‘Ngelawang’
07 Vietura 08 Mystical Beauty 10 Love for the children 11 Bali Culinary Guide 12 Tough ladies 16 Benoa Fish Market
PT BINA MEDIA TENGGARA i Editorial and General Department Jl. Tukad Musi VI/17 Kav.1 Renon Denpasar Bali
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Board of Directors Jusuf Wanandi, Cherly P. Santoso, Riyadi Suparno I Editor in Chief/Guarantor Endy M. Bayuni 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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Celebration
Penjor and Gebogan
Festival
“Celebrating Galungan through offerings” WORDS DESY NURHAYATI PHOTOS STANNY ANGGA
Y
ou know that Galungan and Kuningan are approaching when you see penjor being put up all along the roadsides throughout the island. The tall decorated bamboo poles are the most obvious sign that the two major Balinese religious celebrations are coming. For the celebration, penjor will be lavishly decorated with young coconut leaves, colorful paper, lantern-shaped ornaments made of dried palm leaves and bunches of rice stalks. The poles are placed in front of homes, representing strong devotion and gratitude to the creator. The shapes and elements all have religious meanings. Although creating gorgeous offerings is daily work for the Balinese, only a few still understand the philosophy behind the penjor and other offerings. To encourage greater understanding and preserve the culture, the South Kuta Beach Business Association (SKBBA), with the support of the Kuta customary village, held
a special competition to create penjor and gebogan – the towering offerings of fresh fruit, cakes, flowers and decorations. “This annual competition aims to engage locals and business communities around South Kuta. We also want to create an attraction for tourists by introducing them to our traditions,” Nyoman Gede Suasta, chair of the organizing committee, said. Held at Lippo Mall Kuta, dozens of men were busy weaving young coconut leaves to make the decorative elements for the penjor, while the women were arranging colorful flowers and fruit for the gebogan. The penjor were then assessed for form and meaning. Participants had to be able to understand the meaning of each element and how to create it properly. Meanwhile, the gebogan were assessed for completeness, aesthetics and meaning. This year, Alaya Resort Kuta won the penjor-making competition, while Holiday Inn Resort Baruna received the first prize for the best gebogan.
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Celebration
‘Ngelawang’ “Celebrating the Year of the Monkey”
T
he Chinese Lunar New Year, which fell on Feb. 8 this year, is celebrated worldwide by millions of Chinese people, who this year are welcoming the Year of the Monkey, based on the Chinese zodiac. Bali was no exception. Over hundreds of years, the island has welcomed many Chinese people, who have since grown roots here and some of whom have married local residents. Chinese influences on Bali’s traditional arts, dances, architecture and fashion are clearly seen in daily life. At Vihara Dharmayana temple in Kuta, lavish decorations were in place to celebrate the holiday season. The smell of fragrant burning incense filled the temple, piles of beautiful fresh fruit offerings were placed on tables to honor the ancestral deities and red and gold lanterns were hung all over the temple to signify wealth and prosperity. Red is most often used for decorations and costumes as it is believed to ward off evil, is closely associated with luck and also symbolizes a new start.
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Although Chinese New Year, also known as the Spring Festival, fell on Monday, people had already been celebrating for a few days. On New Year’s Eve, hundreds of people of Chinese descent held a special celebration, locally known as ngelawang - a dragon and lion dance parade that is part of the rituals to eliminate negative forces and welcome the New Year. In Indonesia, the lion dance, often called barongsai, is performed by two dancers, while the dragon dance is performed by many. The dragon dance is believed to bring good luck to the community. On Sunday, the lion and dragon dance parade started from the temple and headed toward Kuta. Hundreds of people took part, carrying offerings and placing them at every street corner to balance nature and remove bad spirits. The parade returned to the temple in the evening, when people started to pray for health and wealth in the Year of the Monkey, the ninth animal sign in the Chinese zodiac, which is expected to bring greater prosperity to people around the world.
Words and photos Agung Parameswara
Savor
Spice up your love “romantic Valentine’s Day dinner at Grand Nikko Bali”
WORDS DESY NURHAYATI PHOTOS COURTESY OF GRAND NIKKO BALI
F
or many people, Valentine’s Day is the perfect opportunity to demonstrate their love. In addition to buying gifts for their loved ones, they also plan a dinner in a romantic restaurant. Celebrating the special day, The Shore Restaurant & Bar at Grand Nikko Bali is the perfect place to spice up your love with delicious food and wine. The magnificent view and the soothing sound of the waves of the Indian Ocean will create the perfect backdrop as you enjoy your excellent culinary treat. For a romantic dinner, The Shore offers a scrumptious five-course set menu. Guests can savor a succession of dishes including thyme and lime marinated king prawn confit, crispy duck ballotine, green tea-poached and miso-crusted barramundi, and Wagyu
beef tenderloin. A mouthwatering chocolate Bavarian will end things in the sweetest way possible. Priced at Rp 1,000,000 (US$73.40) net per person, the package also includes beautifully designed gifts consisting of a Balinese fan for her and a bamboo flute for him. A glass of chilled Champagne, available at Rp 480,000, will surely enhance your dining experience, while you enjoy a live instrumental performance to set the mood. To complete the romantic experience, take a sojourn in the Seventh Heaven room at Grand Nikko Bali, where spectacular vistas, a tropical atmosphere and exotic Balinese traditions blend harmoniously. Located on the seventh floor of the resort’s cliff tower, the room features a spacious, private balcony and sweeping views over
the majestic Indian Ocean to provide an unforgettable vacation on the Island of the Gods. For a minimum stay of two nights, guests will also benefit from the themed buffet dinner, 15-minute shoulder and neck treatment at Mandara Spa, a bottle of sparkling wine and a honeymoon cake. To make the luxurious stay even more enjoyable, the resort offers 10 percent off food and beverages, as well as 25 percent off selected treatments at the spa.
Seventh Heaven guests also have full access to all the services and facilities within the main resort, including the secluded white sand beach, four interconnected swimming pools, water slides, fitness center, sauna, Jacuzzi, steam room, as well as multiple dining venues. Guests are also entitled to indulge in an array of special benefits at the Nikko Club Lounge, including all day refreshments, afternoon tea and evening cocktails. Highspeed Internet plus full use of a mini library and a private infinity pool is also available.
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Savor
Culinary acculturation Words and photos Luh De Suriyani
T
“Tasty local dishes in Amlapura”
raditional Balinese dishes come in all flavors and levels of spiciness. Nasi sambal pelalah, steamed rice served with compressed fried chicken, hot chili sauce and mixed steamed vegetables with grated coconut dressing, locally known as urab or sayur olah, is a tasty treat that will perk up your taste buds if you are visiting Amlapura, a town around 60 kilometers east of Denpasar. Depot Prima Dewi is one of the local food stalls that offers this traditional dish; located in Banjar Batanha, it is close to the bus terminal. Dozens of people were seen sitting at the food stall one lunchtime, while Kadek Yanti, a daughter-in-law of the original owner, Ni Nengah Wenten, was busy serving loyal customers. A serving of nasi sambel pelalah costs between Rp 10,000 and Rp 15,000 (73 US cents to $1.10), depending on the size of the portion. “Ayam pelalah and sayur olah were popular dishes in the past. But people here still like them very much,” Yanti said. Pelalah, also known as plecing, is also popular in the neighboring island of Lombok, which has historically had very close relations with Bali. Acculturation has moved in both directions, with many east Balinese migrating to Lombok, while the people of West Lombok, especially the Muslim community in Amlapura, moved to Bali. Indigenous arts and cultures, such as wood carvings, textiles, architecture and recipes, moved with the people. The ingredients for pelalah vary from area to area, but all include the ubiquitous yellow spice mixture known as bumbu megenep, which contains
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turmeric, ginger, shrimp paste, lemongrass, shallots and coriander. “We also have another specialty – tipat belayag – rice steamed wrapped in young coconut leaves served with ayam pelalah. But we add a little bit of sugar to enrich the savory flavor,” she said. Some customers also like crispy chicken skin or sweet and spicy potato chips as side dishes. Nasi ayam sambal pelalah and tipat belayag are just two of the many traditional dishes that blend the flavors of east Bali and Lombok.
Sojourn
Vietura “The art of anti-aging and wellness”
Words Amanda O’Connor Photos courtesy of Vietura at Sofitel Bali Nusa Dua Beach Resort
B
ali is renowned as the Island of the Gods thanks to its thousands of temples, as well as the visible signs of religious practice taking place every day. It is also finding its place on the global stage for spas and wellness centers, with services ranging from 15-minute massages by the side of the street to glorious, world-class retreats offering luxurious, royal pampering. With Bali’s therapists in high demand globally and the rise of spiritual, wellness and medical tourism, where tourists look for intensive treatments and healing while relaxing on vacation, it is hardly surprising to find Vietura, the artisan of anti-aging, at Sofitel Bali Nusa Dua Beach Resort. Vietura – which means natural life – takes a holistic approach to beauty, combining science and nature to treat the whole person, from the inside out. With its focus on Art de Vivre wellness, where personalized beauty and wellness retreats, or regimes, are designed to
naturally revive, rejuvenate and reveal your inner beauty, Vietura offers non-invasive, non-surgical facial, body and skin treatments, nutritional counseling and life coaching. Vietura treatments are protocol based, meaning they integrate wellness and beauty, where aesthetics is a sum part of overall wellness. The core competencies are lifestyle detoxification, to promote natural rejuvenation and help the body maintain its youth and vigor; integrative care, which combines alternative and complementary treatments for a broad approach to healing; and aesthetics to enhance the “feel well, look good” concept through a healthy, youthful and beautiful appearance. With this pedigree, the latest treatment
launched by Vietura at Sofitel Bali Nusa Dua Beach Resort is the Ultra Slimming Tight treatment. While obviously in demand to remove those stubborn centimeters from troublesome areas, there is actually a lot more going on. The Ultraslim treatment uses infrared technology and radio frequency to painlessly treat cellulite, melt away fat, even out skin tone and tighten the skin. The procedure is simple – the patient just lies on a comfortable treatment bed, the therapist liberally spreads cream over the area to be treated and runs a smooth, flat instrument over your skin. It is similar to having an ultrasound, but you will feel some warmth and a slight pinching as the instrument crosses your skin. The radio waves penetrate into the
deep-seated fat cells, gently destroying them so they can be removed naturally through your lymphatic drainage system. This non-invasive treatment takes about 30 minutes and has no down time afterwards, does not affect the surrounding areas and has no side effects. It is a painless way to take advantage of body contouring for those stubborn areas, like love handles, upper arms, thighs and tummies. Results are measured in centimeters rather than kilograms and while immediate results can be measured, visible results can take around four to five treatments. Whatever your beauty needs, Vietura will be able to design a specific treatment protocol for you and offers a range of delightfully pampering staycation packages with Sofitel Bali Nusa Dua Beach Resort. Take control and visit Vietura to talk to one of the counselors to design a wellness package that boosts your mood and health and makes you look good from the inside out.
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Mystical beauty “Where the splendor of nature and the beauty of the human soul are laid bare under the starry sky�
Words I Wayan Juniarta and Mario Andi Supria Photos Mario Andi Supria
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Cover Story
I
t was probably my fourth or fifth visit to the place, but the sweeping vista had never failed to take my breath away. I vividly remembered the thought that crossed my mind at that time. “How funny it is that the darkest night always reveals the brightest sky.” Before me was a stunning panorama of barren hills punctuated by stout rocky structures, which stood like menacing warriors of the past under the vast sky, which, on that night, looked like a calm ocean dotted with thousands and thousands of flickering lanterns. The stars, the distant galaxies, were the comforting presence for our cold loneliness. The verses of Rumi, Tagore, Thoreau and Sagan crashed like persistent waves in my mind and I suddenly realized that what I was feeling at that moment had been embraced by numerous hermits in the past: an exhilarating sense of awe and humility. No wonder they sought liberation in places like this one, where the immense landscape would force the mind to accept the inherent insignificance of an individual’s existence and, at the same time, embrace his perennial connection with those faraway nebulas. The porters put out their cigarettes and stood up, a signal for us to continue the uphill hike. We had been walking for 30 minutes and had to reach the edge of the crater by 3 a.m. to get the best shots of Ijen crater at dawn.
It was a 3-kilometer hike, which felt like forever to our city-spoiled feet. A few meters in front of us was a group of sulfur miners, who navigated the hard path as well as the steep trail with equal ease while bantering with each other. No philosophical stuff there, no big words, only light political jokes and a lot of double entendre. They were joyful, and that said a lot of their characters. Doing one of the most dangerous jobs in the world – breathing in toxic fumes and traversing a perilous trail with heavy loads on a daily basis, thus facing a short life expectancy in return for only meager pay, these guys walk tall and treat each day as a valuable gift. Ijen crater, or Kawah Ijen, is one of the mostvisited tourist attractions in East Java. It lies on the border of Banyuwangi and Bondowoso regencies. The huge, one kilometer-wide acidic crater lake is Ijen’s centerpiece and the blue fire, a natural phenomenon resulting from the ignition of sulfuric gas, has become the site’s signature event, drawing an increasing number of people to visit the crater at midnight to witness it. We reached the rim of the crater as scheduled and cautiously began descending the 800 meter trail toward the acid lake. Columns of toxic fumes were now visible and we all put on our gas masks. Even with that breathing apparatus, we still struggled with the
fumes that irritated our nostrils and eyes. Most of the miners wore no masks, relying on layers of cloth or handkerchiefs to shield their mouths and noses from the gas. Some didn’t even wear a shirt as they collected the bright yellow sulfur slabs from the edge of the lake. “If you have been here as long as I have, the gas would smell like grilled cassava,” one worker said, grinning as he inhaled deeply. We were not as fearless as he was and decided to keep the masks on while observing the miners carrying out their taxing job. Each miner placed slabs into two baskets, weighing up to 90 kilograms, before carrying the baskets
uphill to the edge of the crater. There the haul was loaded into a waiting trolley. In one single day, each miner can do up to three return trips down the crater, exposing him to multiple encounters with the toxic fumes. At 5 a.m., the sky was illuminated by the rising sun. The turquoise-colored lake had never looked so brilliant. A group of miners sat together near the lake enjoying a brief break. Each lit a cigarette and soon hearty bantering erupted. This time it was about a newlywed miner. What a stunning place and what courageous people.
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Soul
Love for the children “Sharing the love through charity on Valentine’s Day”
WORDS DESY NURHAYATI PHOTOS Courtesy of Love for the Children
With love in the air, it is not surprising that charities are using Valentine’s Day as a moment to engage with donors. In Ubud, a group of people concerned with helping disadvantaged children and those with special needs will hold an annual fundraiser this Sunday, on Feb. 14. Held for the sixth time, the “Love for the Children” event this year will take place at Warung Janggar Ulam on Jl. Raya Goa Gajah in Ubud from 10 a.m. to 5 p.m. “We want to raise people’s awareness that there are still many children around us who need our help, those with special needs and those who can’t afford a decent life,” said Tika Sudibia of the organizing committee. The event is expected to raise much-needed funds to develop four foundations: Dria Raba Blind Children’s School in Denpasar, Ikang Papa Deaf Children’s School in Gianyar, Adi Rare Bhuana Foundation in Karangasem and Senang Hati Disabled Foundation in Gianyar. In addition to collecting donations, the
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fundraisers also aim to provide an opportunity for the children to have fun. At the event, the blind children’s band will play and the deaf children will perform Balinese dances. There will also be performances by disabled children from Senang Hati Foundation and fun games by Adi Rare Bhuana Foundation. A raffle and door prizes provided by Ubud’s restaurants and accommodations will await participants, as well as an auction of paintings and handicrafts by local artists. The event will continue with an after party at LOL Bar on Jl. Monkey Forest in Ubud, starting at 7:30 p.m., featuring Moko Blues with Ubud All Stars Band. Nanoe Biroe and Jun Bintang will also be performing at the event. “We strongly believe that together we can make this event an unforgettable Valentine’s Day for the children and their future,” Tika said. Tickets are available from Warung Janggar Ulam, LOL Bar and Mingle Cafe/Bar for Rp 75,000 (US$5.54) per person for entrance and a meal.
Book
Bali
Culinary Guide
“Bondan Winarno lauds Balinese cuisine in a new book”
Words and photos Anggara Mahendra
“S
uckling pig is not the only traditional Balinese dish,” claimed Bondan Winarno, a famed traditional culinary writer and presenter, when launching his new book entitled 100 Maknyus Bali. Maknyus is Javanese slang meaning so delicious and yummy. Together with Harry Nazarudin and Lidia Tanod from the traditional Indonesian culinary communities Jalan Sutra (Silk Road) and Bintang Indonesia (Indonesian Star), Bondan has meticulously written comprehensive reviews of 50 food stalls and restaurants serving authentic Balinese food and another 50 restaurants offering Indonesian, regional and international specialties. Launched last Thursday at Bendega Restaurant in Renon, Denpasar, the book is written in Indonesian and English. “I vividly remember when I first brought a
group of visitors to Bali in the early 1970s; we could not find any food other than suckling pig, so we thought that the only Balinese food was suckling pig,” recalled Bondan, who had only found one restaurant serving Padang (West Sumatran) food on Jl. Gajah Mada in downtown Denpasar. “But when I met I Gusti Aji Nyoman Darta, I learned how rich the range of Balinese dishes is. It was a real eye and heart opening encounter,” added Bondan. In the course of their long friendship, Bondan obtained valuable information and knowledge about the history of Balinese food from the various regions. “Every village, every district has its own special food, each with unique characteristics and flavors,” explained Bondan. Food from Gianyar, for instance, is rich in spices and colorful, while Denpasar is famous for its hot
and spicy food. Karangasem in east Bali is proud of its tangy and savory flavor, while Singaraja is famed for its spicy dishes enriched with thick coconut milk. This new culinary review and guide book is comprehensive and each reviewed restaurant includes the complete address and GPS coordinates. “The selection of restaurants serving traditional Balinese food was based on our research and interviews with Aji Darta, while international restaurant picks were based on uniqueness and authenticity,” he said, adding that in Bali, for instance, there was only one restaurant serving Spanish food. How long a restaurant had been open was also part of the considerations. The book not only reviews food and restaurants, but also honors the people behind the successful culinary journey. The writers call these people “Food Warriors” and include the legendary Bu Oka, the founder and owner of Bali Guling Bu Oka in Ubud, Ni Ketut Cuki, popularly known as Mak Beng, who is famous
for her fish soup in Sanur, and Aji Darta. The book also honors Janet De Neefe, Chris Salans and other culinary experts. “In the past, we never used chemical-based seasonings in our food. Bali is rich in spices and herbs, which we call basa, and raw ingredients, all of which can be cooked into delicious food,” noted Aji Darta, who once worked as a palace chef at Puri Saren palace in Ubud, Gianyar. “In Bali, we have to be very careful in choosing raw ingredients and spices, which should have health and spiritual benefits.” Turmeric, for example, contains iodine and anti-oxidant substances that can slow the aging process. Turmeric is also used as a herbal medicine for skin problems and cosmetics. Salam, or bay leaf, has health benefits to reduce cholesterol. Previously, the three writers also published 100 Maknyus Jakarta, for which they were recognized with The Best in the World in 2014 and Best of the Bests in 2015 during the Frankfurt Book Fair by Gourmand World Cookbook Awards.
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Images
Tough ladies “A traditional market reveals the resilience of the BALINESE women”
B
alinese women are a bunch of tough ladies. They are not afraid to take life’s many challenges by the horns. Academics often talk about the double burden borne by women — one from their professional obligations and the other from household duties, but in Bali, local women must survive a triple burden, with the final one being associated with their communal and temple duties. Juggling these multiple workloads is no easy feat. Ask any Balinese woman and she will tell you that their societies place higher expectations on them than on their male
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Words and Photos Pande Parwata
counterparts. One place to witness the resilience of the local women, their work ethic and their commitment to provide for their families, is Peken Badung, the island’s largest traditional market, which lies in the heart of Denpasar. From night until dawn, this market is the stage owned by these women. Some are traders, some are porters, other are housewives. All are working the graveyard shift to ensure that on the following morning their families can enjoy a decent breakfast.
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Island Buzz Nyepi at ibis Styles
From Barcelona to Bali
Nyepi, the Hindu Day of Silence, is a magical time to be in Bali. To ensure the evil spirits, who are flying around looking to cause trouble on the first day of the Balinese New Year, believe that the island is uninhabited, the island goes into shut down. This means that from 6 a.m. on Wednesday, March 9, until 6 a.m. the following day, no one is allowed outside other than the necessary emergency vehicles. The airport closes, cable television channels are suspended, the streets are deserted and in the evening, where possible, all lights are extinguished – or at the very least dimmed. Balinese Hindus are supposed to spend the day in quiet contemplation. This unique occasion is a great time to be on the island and there are lots of cultural events taking place before and afterward. Take advantage of the three-day, two-night package at IBIS Styles Bali Kuta Circle, starting from Rp 1,110,000 (US$81.43) net for a Superior Room, including two breakfasts and one early dinner for two. While guests have to stay in the hotel, they can make the most of the movie theater, swimming pool, game room, gym, kids’ corner and Internet corner, all free of charge.
The Ritz-Carlton, Bali has announced the appointment of Stefano Attardi as the resort’s executive chef. An award-winning veteran of The Ritz-Carlton, Attardi brings nearly 15 years of culinary experience from around the world. Originally from Naples, Italy, he has held positions in Switzerland, Florida and Italy, as well as at The Ritz-Carlton, Grand Cayman in the Cayman Islands. Prior to arriving in Bali, he served as the executive sous chef at Hotel Arts Barcelona, where he developed a strong foundation in banquets and catering. Attardi will oversee the resort’s six dining venues: signature Indonesian restaurant Bejana, Raku Japanese lounge and bar, Senses all-day dining restaurant, The Ritz-Carlton Lounge & Bar known for its afternoon tea, The Beach Grill and Breezes Tapas Lounge, in addition to in-room dining and banquets, catering events ranging in size from small meetings to large weddings of more than 500 people. A firm believer in living a healthy lifestyle, Attardi has created the menus for the property’s recently launched Healthy Meeting packages. Designed specifically for the health-conscious business professional, satisfying, wholesome, low-calorie dishes provide energy and nourishment for guests at meetings, conferences and events on site.
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Calonarang Dance Every Thursday, Sunday Starts 7:30 p.m. Mawang Village, Ubud
Chandi Open daily, 12 – 4 p.m. and 6 p.m. – 12 a.m. Jl. Kayu Aya, Seminyak : (0361) 731060
Visual Literacy Workshop Feb. 13 From 10 a.m. – 5 p.m. Rumah Sanur Creative Hub Jl. Danau Poso No. 51A, Sanur
Sardine Open daily, 11 a.m. – 1 p.m. Jl. Petitenget no. 21, Seminyak : 0811 397 8333
Free Pizza Event Every Thursday From 2 – 10:30 p.m. Ristorante Spaccanapoli Jl. Pengosekan, Ubud 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 Kul Kul Farm Bali Open Day Every Thursday From 8 – 11 a.m. Come and join workshops and the fun of sharing farm duties. Kul Kul Farm Bali Jl. Raya Sibang Kaja, Br. Saren, Abiansemal, Badung E-mail: kul@kulkulfarm.com Limbo Hip Every Thursday Starts 8:30 p.m. Lacalita Jl. Raya Batu Bolong No. 68, Canggu 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 Petani Restaurant Special Performances Live music every Wednesday and Friday Starts 7:30 p.m. Alaya Ubud Jl. Hanoman, Ubud : (0361) 972200 Sunset Beach Bar & Grill Every Saturday Chill-out music, snack-style menu, true Balinese hospitality. Intercontinental Bali Resort Jl. Uluwatu 45, Jimbaran : (0361) 701888 Traffic Jam Feb. 13 Starts 9 p.m. Hu’u Bar Jl. Petitenget, Seminyak True love: The pulse of the heart Feb. 14 From 10:30 a.m. – 1:30 p.m. Desa Seni, A Village Resort Jl. Subak Sari No. 13, Canggu
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Nine best contemporary Balinese restaurants!
February 11, 2016
Jimbaran
Sarong Open daily, 12 – 3 p.m. and 6:30 – 11 p.m. Jl. Petitenget No. 19X, Kerobokan : (0361) 4737809 Blanco Par Mandif Mon – Sat, 11:30 a.m. – 3 p.m. and 6 – 11 p.m. Jl. Raya Campuhan, Ubud (Museum Blanco complex) : (0361) 4792284 Bumbu Bali Open daily, 10 a.m. – 9 p.m. Jl. Suweta, Ubud : (0361) 974217 Bali Asli Open daily, 10 a.m. – 6 p.m. Jl. Raya Gelumpang, Karangasem : 0828 970 30098 Merah Putih Open daily, 12 – 3 p.m. and 6 – 11 p.m. Jl. Petitenget No. 100X, Seminyak : (0361) 8465950 Lamak Restaurant & Bar Open daily, 9 a.m. – 11 p.m. Jl. Monkey Forest, Ubud : (0361) 974688
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
Topeng Jimat Every Wednesday Starts 7 p.m. ARMA Museum & Resort Jl. Raya Pengosekan Legong Dance Every Friday Starts 7:30 p.m. Balerung Srinertya Waditra (Balerung Mandera) Br. Teruna, Peliatan, Ubud : (0361) 972124 or 970503
Coffee Shop
Black Canyon Amaris Jl. Teuku Umar No. 139, Denpasar : (0361) 9378042 / 9378043 Black Canyon Ngurah Rai International Airport : (0361) 8491805 Bumbak Coffee Authentic Umalas coffee. Jl. Bumbak No. 170, Kerobokan
Listed by,
Shopping Delta Dewata The first supermarket in Ubud Jl. Raya Andong No.14, Ubud : (0361) 973 049, 978 071 Bintang Perum Dalung Permai Pertokoan A11 – A15, Kerobokan Kaja Jl. Raya Seminyak No. 17, Kuta Jl. Raya Campuhan No. 45, Ubud
Tour & Travel Agent
Perama Tour & Travel Bali, Lombok, Flores, all over Indonesia. Easy and safe at a reasonable price, all for your convenience. Head Office. Jl. Legian No. 39, Kuta : (0361) 751551, 751875, 750808 www.peramatour.com
Nirmala Supermarket Jl. Uluwatu II no. 10 Jimbaran, Phone (0361) 81470919 Jl. Uluwatu Ungasan, Phone (0361) 705454 Jl. Uluwatu Pecatu, Phone (0361) 7472303 Jl. Uluwatu II no. 10 Jimbaran, Phone (0361) 81470919 Jl. Bypass Ngurah Rai 81 Jimbaran, Phone (0361) 4729081
Papaya Fresh Gallery Jl. Mertanadi, Kuta
Where to go 2
Music and Wine Session
Monday, Wednesday and Friday 7 – 10 p.m. and Saturday 9 p.m. Vin+ Seminyak Jl. Kayu Jati No. 1, Seminyak : (0361) 4732377
1 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 www.metisbali.com
Menjangan Island SINGARAJA LOVINA
Pulaki Gilimanuk
Mt. Batur
Mt. Sangiang
Mt. Musi
West Bali National Park
Besakih Mt. Agung
NEGARA Pura Rambut Siwi
AMLAPURA Sangeh
Ubud
BANGLI KLUNGKUNG
TABANAN
GIANYAR
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Tanah Lot Kerobokan
1
Canggu 4 Seminyak Legian Kuta
DENPASAR
Ngurah Rai Int’ Airport
Jimbaran Pura Luhur Uluwatu
Sanur
2 3
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Benoa Nusa Dua
Pura Batu Madan
Penida Island
Nyepi Getaway 2016
Two-night stay, incl. daily breakfast and one dinner, Rp 2,900,000 net for 2 people. Pullman Bali Legian Nirwana Jl. Melasti No. 1, Legian : (0361) 762500 www.pullmanhotels.com/6556
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5
Canggu Club
Jl. Pantai Selatan Gau, Banjar Wijaya Kusuma, Ungasan : (0361) 8482111 E-mail: finns@semararesorts.com www.finnsbeachclub.com
Jl. Canggu Club, Canggu : (0361) 848 3939 E-mail: info@cangguclub.com www.cangguclub.com
Finn’s Beach Club
February 11, 2016
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Savor
Benoa Fish Market “A new destination to shop and dine on seafood” WORDS DESY NURHAYATI PHOTOS STANNY ANGGA
C
raving seafood? You do not need to go as far as Jimbaran if you are in Denpasar. Located closer to downtown, there is an alternative spot to head to when you need to buy fresh or frozen seafood or enjoy delicious seafood dishes. Benoa Fish Market is a seafood shop and restaurant situated immediately adjacent to Bali Wake Park’s artificial lake, overlooking the island’s only wakeboarding park. If you are heading to Benoa harbor, or about to enter the toll road from the Benoa gate, you will notice a narrow road to your left
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February 11, 2016
that leads there. Initially set up to become a seafood supplier, Benoa Fish Market provides a wide range of seafood products, from all kinds of cut and packaged fish to shellfish and clams. “Our parent company has been in the fishing and fish exporting industry since the 1990s. As the years went by, we noticed a rising demand for high quality fish demonstrating a large potential market,” said Margareth, the restaurant manager. “Looking at the potential in the local market, we finally decided to pioneer a modern fish market in Bali to accommodate
local sales, and established the restaurant mid last year.” The restaurant is a cozy dining space perfect for sharing a feast with family and friends. Able to accommodate up to 80 people, it is also available for special events, such as birthdays and office gatherings. Diners are greeted by a large sculpture of a blue marlin at the entrance, before heading into the minimalistic dining room. The walls on one side are adorned with small framed photos depicting fishing, sailing ships and fishermen in action. From the indoor area, diners can see the board riders performing their tricks across the lake. Seats and tables on the outdoor terrace allow diners to enjoy a more laidback setting and to see the wakeboarding action more closely. The menu is quite complete and the meals are generously sized. To start your culinary experience, try some of the recommended appetizers, like fish eggs, mixed crostini and baked clams. Soup, salad and seafood congee are also served here. Onto the main course, customers can choose from a wide variety of Western, Asian and Indonesian dishes. For a sharing option, the seafood platter – either fried, grilled or with
Benoa-style spice, is the perfect choice for two. The fried seafood platter is served on a large hot plate filled with beer-battered fish that is crisp on the outside but juicy and tender inside, together with thickly cut calamari rings, shrimps grilled with garlic butter, scallops baked with a fresh sauce, and French fries and vegetables in the middle. Meanwhile, the grilled seafood platter consists of pan-fried dory, shrimp in garlic butter, onion squid, baked scallops, vegetables and rice. You can also ask for a selection of different dipping sauces, which include soy sauce with sliced chili, sambal (chili condiment), and shallot sambal. Longtime favorite desserts, like banana split, choco lava cake and affogato, will refresh your palate after the delicious main course. While waiting for orders to be served, customers can browse the frozen seafood gallery and pick up packets of sliced tuna steak, mahi-mahi, marlin, gindara, barracuda, and many other kinds of seafood. In addition to supplying hotels, restaurants and supermarkets, the company also sells retail. As customers are buying directly from a seafood supplier, they get good quality at rockbottom prices.