Bali Buzz #89

sensatia Botanicals

Homegrown goodness

Beats of paradise THURS 2

penglipuran village

a joyous feast Vol.3 no.30 / www.thejakartapost.com

from THE EdiTor

perfect beauty cover photo: coUrtesY oF sensatIa BotanIcals

creating a product that is ecologically friendly, and financially sustainable, as well as empowering local people in the process, is the way of the future, a dramatic shift from yesterday’s business model of generating as much profit as possible without any concern for the ecological and sociological impacts.

Fortunately, Bali has seen a growing number of entrepreneurs who are daring to change and adopt this new way. they are going a long way to ensuring that their enterprises and products are beneficial not only to their investors but also their consumers, their workers and their communities as a whole. this edition’s cover story focuses on one such enterprise. It creates beauty products for women. Yet, it is the way it creates such products, from its determination to use natural ingredients and its dedication to empowering its workers, to its commitment to safeguarding the environment, that make it a truly beautiful thing to witness. hopefully, more enterprises will follow in its footsteps.

—The Editor

06 puseh temple at Batuan

ConTEnTs

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05 ‘revealed’

Beats of paradise

07 Bistro. c 08 homegrown goodness 10 penglipuran village 11 ‘sueg’ 12 ‘lawar kuwir pan sinar’ 16 a joyous feast

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Board of Directors Jusuf Wanandi, Cherly P. Santoso, Endy M. Bayuni & 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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Images

Majestic sight “A unique Balinese send off”

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Palebon (royal cremation), is always a majestic sight to behold.

The towering, multi tiered bade (cremation tower), which is meticulously decorated with beasts and supernatural creatures from Hindu myths, has never failed to elicit wonder and amazement from the thousands of spectators lining the streets connecting the palace and the cremation grounds.

However, nothing beats the spectacle of the funeral pyre as it consumes the petulangan, a wooden sarcophagus usually in the shape of

Words and Photos Agung Parameswara

a black or white bull; a process through which the soul is liberated from the confinement of its physical body.

The royal cremation on Sunday in Peliatan was no exception. Held for the late Tjokorda Istri Muter, the first daughter of the last king of Peliatan, the palebon involved thousands villagers, a nine-tiered, 15-meter-tall bade and a huge black bull sarcophagus.

It took 500 able-bodied men from Peliatan’s four hamlets to carry the bade and sarcophagus to the royal cemetery.

Splash Package USD 505++

Package Inclusives: •3

nights stay in a Deluxe Room breakfast for 2 persons • Waterbom entrance ticket for 2 persons • One hour Traditional Massage for 2 persons • Free Wi Fi Internet Access during stay • Daily

Terms and Conditions: • Package is valid until 23 December 2016 • 3rd person or additional child will be charge at USD 155++ per package inclusive extra bed & package inclusion • High season surcharge is applied at USD 105++ per package • Package modification is permitted 14 days prior to arrival date • 50% advance deposit required upon booking • No show will be charge 100% from the total reservation amount For reservations, please contact +62 361 751067

Managed by Discovery Hotels & Resorts Jl. Kartika Plaza, South Kuta Beach 80361, Bali, Indonesia Tel. +62 361 751067 Fax. +62 361 752475, 754585 reservation@discoverykartikaplaza.com www.discoverykartikaplaza.com

June 2, 2016

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Sound

Beats of paradise “W Hotels Worldwide launches its first music studio in Bali” WORDS DESY NURHAYATI PHOTOS COURTESY OF W BALI

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ali, a vibrant and stunning paradise where creativity blossoms,is a perfect place for musicians from all over the world to take a break between tours and find new inspiration.

When inspiration strikes, the best place to express these ideas, other than in a private music studio, is right within the confines of your hotel.

Having a passion for music, W Hotels Worldwide has debuted the first ever W Sound Suite at W Bali – Seminyak. This private recording studio and creative space will further support artists, no matter when inspiration may hit, and take the music experience to the next level.

With its iconic beachfront, sunset deck and late-night basement club, the resort is well equipped to attract a range of top tier talent. In fact, W Bali has quickly become the premiere destination for music on the island.

More significantly, its incomparable booking of world-class artists has launched W Bali to the forefront of the global music culture.

The W Sound Suite will be the place for professional recording artists, studio musicians

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and producers to record and remix in style when they are on the road, soaking up the relaxing atmosphere of this paradise island.

“W has a long history of musicians staying, playing and celebrating at our hotels,” said Anthony Ingham, global brand leader of W Hotels Worldwide.

“We know that inspiration can strike at any moment, so the W Sound Suite is today’s tech-savvy version of scribbling lyrics on a cocktail napkin. Bali, a creative hub often called ‘the alternative Ibiza’, is the perfect setting for our first music studio. After all, who can’t find inspiration in paradise?”

Later this year, additional studios in music meccas around the world will be unveiled, starting with W Hollywood, W Barcelona and W Seattle, with more to come, in partnership with W brand’s longstanding global partner Coca-Cola.

Using an authentic approach, W works with the experts in formulating the best strategy to support creative minds. W Sound Suites are, in part, the brainchild of the W brand’s North American music director Paul Blair, professionally known as DJ White Shadow.

DJ White Shadow works together with W music director Asia-Pacific Has Sidik, a Singaporean DJ and producer, as well as W Bali Music curator Damian Saint.

The first W Sound Suite at W Bali offers a stylishly soundproofed 50-square-meter space that includes a lounge, main control room, a live room and access to an outdoor garden, which can double as an event space, and is absolutely big enough for a proper entourage.

The main mixing room features professional equipment from industry favorites Native Instruments, Pioneer and Moog, as well as a private vocal booth overlooking the garden.

Located on the lobby level of the resort, the music studio is able to accommodate 25 people, with Wi-Fi, mini bar, Go-Pro and Live Stream cameras, multi-level lighting systems and central air.

Additionally, W Bali will introduce new menus poking fun at celebrity musicians and their infamous riders. W Sound Suite patrons can live vicariously through the musician of their choice.

Hotel guests can get in on the action by booking W Sound Suite, which includes a private master class led by Damian Saint.

art

‘revealed’ “a compellInG photo exhIBItIon reVeals the worlD’s Greatest moDern artIst at work”

worDs DesY nurHAYATI photos sTAnnY AnggA

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compelling photo exhibition launched by sofitel luxury hotels takes an intimate look at the world’s greatest modern artists at work as they reveal themselves to the photographer. titled “revealed”, the exhibition features 30 photographs from the archives of Paris Match, the famous French weekly magazine. the photographs were hand selected by olivier widmaier picasso, grandson of pablo picasso. his mother, maya, is the daughter of pablo picasso and marie-therese walter, with whom the artist had a relationship from 1927 until 1944. he is the author of Picasso, Portrait Intime, published in november 2013 and soon to be translated into english, from which the tV documentary Picasso, the legacy has been adapted and will be broadcast worldwide. among the prized photographs being displayed in “revealed” is a black-and-white image of pablo picasso eyeing a Dalmatian

longing to climb upon his lap, while picasso — ignoring the lens aimed at him — devours an entire sole, the bones of which he would later turn into a clay sculpture. picasso’s friend, illustrious photographer David Douglas Duncan, took this photo. some of the photographs depict picasso’s daily life up close and personal. a 1960 photo taken at the Villa la californie in cannes captures picasso with his future wife, jacqueline roque, playing with their dalmatian. his sizable family’s countless children and pets were all welcome in the luxurious early-20th century house, with one caveat: don’t touch anything. clothing, newspapers, violins, old and current works, nothing was there by chance. picasso’s inspirations infiltrated every aspect of his daily life. another photo tells the story of picasso’s relationship with roque. on march 2, 1961, in total secrecy, the 79-year-old picasso married

35-year-old, who was his model for hundreds of portraits, drawings and studies, and remained his partner until the end of his life. some other interesting photos displayed in the exhibition were salvador Dalí seen sitting at an animal exhibit at paris Zoo; jeff koons styling a Bmw for the “24 hours of le mans”; pierre soulages crouching over a work in progress; kees Van Dongen painting a posing Brigitte Bardot; and other striking

images depicting rene magritte, marc chagall, Fernando Botero, joan miro, jean cocteau, Francis Bacon and others. “revealed” will be on exhibit in sofitel Bali nusa Dua from may 28 until the end of july 2016. the exhibition is part of a world tour that has already been to north america, europe, china and most recently Bangkok, thailand. aside from Bali, similar exhibitions will also take place this year in sydney and melbourne.

june 2, 2016

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Sojourn

Puseh temple at Batuan “A beautiful temple with stunning carvings”

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Words and Photos Agung Parameswara

group of Chinese tourists disembarked from the airconditioned bus into a spacious open-air wantilan (pavilion) at Batuan village on a humid afternoon. The scorching heat was clearly irritating them, but there was no time to complain about the weather.

Their guide escorted them to several local people who provided the tourists with sarongs and sashes. They donned the apparel hurriedly before crossing the street to go through the huge split gate that welcomed them to one of the island’s frequently visited temples: Puseh temple.

It lies in the village’s Tengah hamlet, a 30-minute drive from Denpasar, and the main reason for its popularity among visitors is clearly visible to the naked eye. The temple is a masterpiece of Balinese traditional architecture.

The Candi bentar, (split gate), and the outer wall are richly decorated with carvings, reliefs and statues that demonstrate the sophistication of Balinese artisans. Passing through the split gate, the visitors arrive in the

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inner courtyard and are immediately greeted by an architectural tour de force in the form of a kori agung, literally a grand gate, a towering structure of red bricks and complicated ornamentation made of carved sandstone. The carvings depict the stylized flora of Bali and the mythical Bhoma, a ferocious tiger-like creature that guards the island’s fertility.

The centerpiece of the kori agung is the lavishly decorated, golden-colored wooden door. The door is flanked by two dragon statues.

The kori agung is the entrance to the temple’s inner sanctum, where rows of beautiful shrines and a lotus pond create a sense of meditative tranquility.

The temple’s inner sanctum also houses important archaeological artifacts, including stone statues and lingam, a fact that prompted the Indonesian government to designate the temple as a cultural reserve. The temple is believed to have been constructed during the Warmadewa dynasty in the 11th century.

Savor

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n area with green rice fields and a black sandy beach just north of popular Seminyak, Canggu has become a trendy choice for holidaymakers looking to spend their leisure time in Bali.

Long popular as one of the island’s best surfing destinations, Canggu has also developed into a culinary hub, with a wide variety of restaurant settings and styles.

From chilled and laidback surfer shacks to ultra luxurious restaurants, Canggu definitely offers many dining options for breakfast, lunch and dinner.

Adding to Canggu’s map of eateries is Bistro. C at Canggu Club, which opened only two months ago. Overlooking the iconic Canggu Club lawn, Bistro. C offers an evolving seasonal menu in a warm and sophisticated atmosphere.

“Our idea is to have something for everyone.

For families, young people, older people and all nationalities, we have designed the menu to cater to various tastes,” said Sally Bateman, sales and marketing manager of Semara Collection, which manages Canggu Club.

Utilizing the various skills and experiences of an enthusiastic team of international chefs hailing from the likes of France and India, Bistro.

C has been able to draw on its broad repertoire to bring diners a comprehensive menu of street food-inspired dishes that will definitely leave patrons with only one dilemma: what do I choose?

With a focus on fresh, quality produce, the extensive menu caters for a multitude of dining and dietary preferences and requirements, from breakfast through to dinner.

For grazing, Rice Paper Summer Rolls (poached prawns, carrot, cucumber, bean sprouts, glass noodles, aromatic herbs, peanuts with sweet chili dipping sauce) is

Bistro. C “Canggu’s newest gourmet offering for everyone” WORDS DESY NURHAYATI PHOTOS STANNY ANGGA

recommended.

For mains, there is a choice of soups, salads, burgers and sandwiches, as well as pastas and pizzas. Signature dishes include Lamb Shank Pot Pie and Cajun Fish Po’Boy Burgers. The Surf and Turf grilled Australian sirloin topped with skewered BBQ prawns is also a good option.

Those who love Asian food will definitely be satisfied with the offers in the Asian Corner, like the all-time favorites nasi goreng, mie goreng, as well as prawn and pumpkin Thai laksa. The Indian-style thali is a generous portion of dishes that includes butter chicken

curry, Indian lentil curry and mixed vegetable curry, accompanied by steamed jasmine rice, wholemeal flour roti, pakora, papadum, mixed pickles and mango chutney, as well as sweet mango lassi.

Bistro. C also offers a comprehensive menu for the youngsters, including breakfasts and all-day dining options.

Patrons have the choice to enjoy al fresco dining around the newly revamped plantationstyle bar with a view of the lush green lawns, or the option of cool air-conditioned and comfy banquette seating in the bistro area, which

includes a private dining room that is perfect for meetings and special events.

The restaurant is open to the public from 5 p.m. However, members of Canggu Club and those who buy a day pass to the club are also welcome to dine here before 5 p.m. A day pass means patrons can enjoy all the facilities offered by Canggu Club.

For casual breakfasts, leisurely lunches, sunset cocktails and relaxed dinners, everyone can enjoy Bistro. C. Family friendly with a casual vibe, it is the perfect complement to Bali’s appealing island lifestyle.

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Homegrown goodness “Processing the island’s botanicals into fine natural products that respect the local community” WORDS DESY NURHAYATI PHOTOS COURTESY OF SENSATIA BOTANICALS

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Cover Story

B

ack in 1999, Michael R. Lorenti Jr. saw the potential in creating a line of natural skin care products in Bali, after living on the island for a few years.

From humble beginnings in the coastal village of Jasri, Karangasem, at the turn of the millennium, Sensatia Botanicals started out as a profit-sharing cooperative and introduced its line of signature all-natural, square-cut soap bars.

Inspired by the lush beauty of Bali, it has

quickly developed a loyal following and successfully expanded its line beyond soaps, with an extensive selection of skincare and lifestyle products that are all natural and safe.

“In 2000 we started with just two employees and me. After just four months, we were honored to employ six more Balinese people.

After just 18 months, we were ecstatic to involve and empower 23 Balinese people in the development and production of Sensatia products,” said Lorenti.

A plethora of other parties are continually supported by Sensatia Botanicals. From coconut harvesters, loofah-sponge growers, seaweed and sea salt harvesters, herbal lulur makers, to fruit and vegetable farmers, there are probably 100 or more people directly associated and making a healthy living working with Sensatia Botanicals.

Now 16 years strong, this line of natural, locally produced, handmade, skin care products has grown into an internationally recognized Bali-based brand.

Staying true, honest and focused on what is most important to the company has rewarded it with exciting and considerable growth over the last few years.

“From the very beginning, we have been dedicated to producing 100 percent natural products; incorporating a very holistic, organic approach, with a strong love and connection with the land, ‘old Bali’ style,” Lorenti said.

The product development goal has been to always use fresh,

100 percent natural, basic ingredients that people know and understand. With this in mind, customers find all of the raw ingredients to be fresh, wholesome, gentle and good for them.

“Our product goal is to be able to produce the finest, most natural products on the market that really work. In other words, less fluff, more sustenance, while still being able to provide a price point that makes sense to our customers. This has brought about the evolution of Sensatia retail shops, which allow us to go from manufacturer’s cost directly to retail.”

The company’s strict adherence to quality and accountability has qualified it for Good Manufacturing Practices (GMP) certification through the Indonesian Food and Drug Monitoring Agency (BPOM). This makes Sensatia Botanicals the first and only GMP-certified cosmetic company in Bali.

Now, the company is 60 dedicated people strong, producing international quality products in a GMP-certified production facility, complete with a QC department, a certified calibrated

microbiology and chemical lab and a pharmacist that oversees the production and safety assessment of every single batch before it leaves Sensatia’s production facility.

The products are currently trademarked in more than 40 countries, with more than 200 BPOM product registrations and a long list of five-star clientele leading the pack in bringing homegrown goodness to a highly competitive professional level.

The wide range of products includes body soaps and washes, massage oils, face and lip care, and botanical bath salts for head-to-toe pampering.

Despite its international expansion, Sensatia Botanicals retains its simple principles of taking care of the Earth and taking care of people through high quality, natural ingredients and giving back to the local community.

What makes the brand stand out among others is its philosophy of dealing with people.

Sensatia Botanicals was originally created to help sustain a micro-economy in the less-traveled east end of Bali.

“We have successfully accomplished our mission for the 40 families of Sensatia’s employees. We have also succeeded in developing and supporting a local economic structure in a paradise that is in need of aid,” Lorenti said.

“Having started out as a profit-sharing cooperative, we are proud to continue in this manner, promoting equality among workers and administrators. We believe in growing together as a community, thus, we are very proud that Sensatia Botanicals employees are 20 percent shareholders of the principal production company, PT Sensatia Botanicals.”

“In the future, our expansion plans are very exciting. But rest assured, we will always maintain our small family charm, remembering one world, one people and to always tread lightly. Our products are special, our people are special and our purpose is greater than just profit, rather supporting a healthy lifestyle through a fine balance of work, play and friends for life.”

There are currently five locations on the island where you can step into the fragrant showcases, namely the flagship store at the production facility in its hometown of Jasri, Karangasem, another in Ubud on Monkey Forest road, the biggest at Seminyak Village, one at Bali Collection Nusa Dua and one at Lippo Mall Kuta. A sixth store will open on June 7 at Popular Deli Canggu.

June 2, 2016

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Sojourn

Penglipuran village “An iconic village in the mountainous Bangli regency” WORDS LUH DE SURIYANI PHOTOS ANTON MUHAJIR

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mere two hours’ drive from Denpasar, Penglipuran village offers a glimpse into a well-preserved traditional way of Balinese life. It is one if Bali’s ancient villages where the people still uphold traditional values and strict moral codes.

One thing that makes this village interesting is the local custom regarding polygamy, which is frowned upon. Any person with multiple spouses will be punished in the traditional way by being exiled to a plot of vacant land outside the village boundary known as Karang Memadu.

Since 1993, Penglipuran has been

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developed as a tourism village by the government.

One of the island’s most iconic villages, it features neatly and uniformly laid-out rows of traditional Balinese houses. The houses line up from the north end, where the main temple with its lush green trees is located, all the way to the south end. Tourists can explore the village from any direction. The pathway is designed in staircases to prevent vehicles from passing through.

The villagers have built a ring road behind the residential area to facilitate their own mobility.

As a tourism village, Penglipuran is managed by a special management body.

The villagers remain obedient to the old Balinese spatial and architectural rules, although some have made small changes to shapes and materials. Every house has a green open space as a front yard and there are connecting walls between houses so that residents can visit their neighbors without having to go through their main gates.

The main gate, the traditional angkul-angkul, is made of bamboo taken from the dense nearby bamboo forest that surrounds the village and is home to various species of bamboo.

Visitors are allowed to enter the

villagers’ homes to observe the traditional houses. Some of the locals have opened a small food stall serving cold beverages, coffee and snacks for visitors, while the local administration has built guesthouses to accommodate those who want to stay overnight and enjoy traditional Balinese daily life.

Savor

‘Sueg’ “A rare snack from Penglipuran”

Words and Photos Eka Juni Artawan

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refreshing drizzle had just started that afternoon when Ni Wayan Puspawati left her modest home in Penglipuran village with a large tray on her head. Banana leaf cups were neatly arranged atop the tray and each contained tiny slabs of cakes topped with mounds of grated coconut.

Called sueg, after the bulbous tuber crop also known as elephant foot yam that is processed into the delicacy, the traditional cake has become the signature food of the village and a source of income for Puspawati.

She walked along the village’s main road and greeted groups of tourists, who strolled leisurely while admiring the traditional architecture of the village. Designated as one of the island’s tourist villages, Penglipuran preserves most of the traditional architecture of the Balinese housing compound and has long been the preferred site for visitors wishing to observe an authentic Balinese village.

Puspawati made several stops at the homes of her loyal customers, who by that time had already prepared cups of hot coffee to be savored with the cakes.

“Warm sueg and hot coffee means only one thing: a perfect afternoon,” a customer quipped with a wide smile on his face.

On the last leg of her sales trip, Puspawati stationed herself by the village’s main road, trying to get the attention of passing tourists. Some stopped and asked about the cake. A few made a leap of faith and went away with some.

“Here sueg is not a cultivated crop. My family has a large grove and my son and I usually search for wild sueg there,” Puspawati said.

“We have to be very careful in selecting the sueg that we harvest because some varieties are not edible.”

The harvested tubers are washed thoroughly and cut into small pieces before being steamed.

“The steamed sueg is served with freshly grated coconut and caramelized palm sugar.”

A serving of sueg is sold at Rp 2,000 (15 US cents) and it is available in Penglipuran only in May and June, the harvest season for wild sueg.

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savor

‘lawar Kuwir pan sinar’ “DUck-BaseD ‘lawar’ Is BecomInG more popUlar”

worDs anD photos LuH De surIYAnI

t

raditional Balinese cuisine used to be a landscape dominated by porkbased offerings. For centuries, lawar babi, minced pork meat mixed with chopped vegetables, and the famed babi guling suckling pig were the island’s most frequently mentioned delicacies. times have changed. rising health concerns over cholesterol-laden pork coupled with intrepid travelers and innovative chefs looking for Bali’s other signature foods have led to the “discovery” of, among others, ayam betutu, slow-roasted spiced chicken, and recently lawar kuwir, minced muscovy duck with chopped vegetables. lawar kuwir pan sinar, the last two words

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refer to the owner, is a Denpasar warung that spearheads the growing popularity of lawar kuwir.

It lies in a modest compound, which also serves as the residence of the owner, in a narrow alley on jl. kroya in kesiman, east Denpasar.

Finding the alley is not an easy feat, but the locals around the vicinity will gladly give you directions. things will be easier if you come during lunchtime, because the opening of the alley will be marked by a large number of parked motorcycles. the warung is always packed with customers during that peak time. pan sinar, aka ketut Gina, was born in lepang, a village in east Bali known as a center

of the duck farming industry. “that’s the reason why I know how to process duck meat,” he said.

Up to 30 muscovy ducks are processed in his kitchen. the duck is spiced and steamed before its meat and skin are finely minced and mixed with shredded coconut and young jackfruit. a large amount of base genep, which literally means every spice, a paste made by chopping and mixing all the known spices in Bali, is added to the mixture. the end result is a dish with a heavenly taste, in which the tender duck meat, the soft jackfruit flesh, the sweet grated coconut and

the spicy and sour base genep work in unison to seduce the palate. a single portion costing rp 30,000 (Us$2.20) gives you a plate of steamed rice, a bowl of jukut ares (banana trunk soup) or komoh (meat broth), and a plate filled with lawar kuwir, two duck satay and a small portion of difficult to find lawar blimbing, chopped star fruit leaves in spicy coconut milk.

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Island Buzz PT Patra Jasa undergoes rejuvenation

Experience truly Balinese taste

PT Patra Jasa, the well-known subsidiary of PT Pertamina, has been actively engaged in hospitality and property for approximately 40 years. Now, to maintain its existence in this competitive era, the company is planning a large-scale transformation under the theme “Rejuvenating Change”.

President director of PT Patra Jasa, Muhamad Haryo Yunianto, stated, “Currently, we manage seven hotels in Indonesia and some property. This year, we are focusing on developing our hotels [...] and

by August will be rebranding and renovating.

“To fulfill customer demand and provide satisfaction, we must change. Undergoing renovation this year are Patra Jasa Bali Resort & Villas, Patra Jasa Semarang Convention Hotel, Patra Jasa Cirebon Hotel and Patra Jasa Anyer Hotel.”

Concurrently with infrastructure transformation, human resource quality will see change in the “Rejuvenating Change” program, with the right man in the right place to give the best service to guests.

Haryo added: “Patra Jasa Bali Resort & Villas, as our biggest hotel managed by PT Patra Jasa, will be developed with PT Angkasa Pura into the Aero City area. Estimated execution is for 2018.”

Grand Nikko Bali is delighted to announce the reopening of its newly refurbished Paon Bali Resto and Bar. Previously known as Paon Bali and Oolooloos Bar, this dining venue closed its doors in February to undergo extensive refurbishment.

Unveiled in May, the new look Paon Bali Resto & Bar has been artistically decorated to embrace the island’s creative heritage.

It features an open kitchen that provides guests with an opportunity to watch the chefs in action as they prepare traditional Balinese cuisine to perfection.

The vintage Balinese decor, bar and relaxing lounge area, featuring pool tables, make for an exciting dining experience. The overall concept blends harmoniously with the lush garden and sweeping ocean views that can be enjoyed from the extended terrace setting.

Meanwhile, the authentic warm service delivery is presented with a wholehearted passion for preserving the island’s legacy.

Located at the resort’s lower lobby, Paon Bali Resto & Bar is open daily from 12 p.m. to 1 a.m. serving a wide selection of authentic Balinese cuisine and a delicious variety of Balinese Tapas finger foods.

June 2, 2016

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Promote your event with us! Call : 0361 265 436/7 or email to promotionbali@thejakartapost.com 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

Food & Drinks Try these seven unusual restaurants for a new experience!

June 5 From 4 – 10 p.m.

Woobar at W Retreat Bali Jl. Petitenget, Seminyak : (0361) 4738106

Events

Denpasar Barong & Keris Dance Everyday Starts 9 a.m.

Jl. Waribang No. 11 Kesiman, Denpasar : (0361) 224596

Jimbaran

REStauRant

W Bali Presents Sunset Session with Marc Roberts (UK)

ART & CULTURE CORNER

Motel Mexicola Open daily, 11 – 1 a.m.

Jl. Kayu Jati, Seminyak

Kecak & Fire Dance Everyday Starts 6 p.m.

Uluwatu Temple Jimbaran, Badung : (0361) 9041163

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

Legong Dance Every Friday Starts 7:30 p.m.

Balerung Srinertya Waditra (Balerung Mandera) Br. Teruna, Peliatan, Ubud : (0361) 972124 or 970503

Kuta

Frankenstein’s Laboratory Open daily, 3 - 11 p.m.

Jl. Dhyana Pura No. 6, Seminyak : (0361) 731622

Traditional & Modern Performances Every day (Except Wednesday) Starts 8 p.m.

Kuta Theater Jl. Kartika Plaza No. 8X, Kuta : (0361) 762750

The Pirates Bay Open daily, 10 a.m. – 10 p.m.

Nusa Dua

Ubud

Deus Ex Machina Mon – Sat 7 a.m. – 11 p.m. and Sun 7 – 12 a.m.

Jl. Batu Mejan No. 8, Canggu

Free Pizza Event Every Thursday From 2 – 10:30 p.m.

Ristorante Spaccanapoli Jl. Pengosekan, Ubud

Topeng Jimat Every Wednesday Starts 7 p.m.

ARMA Museum & Resort Jl. Raya Pengosekan

Gardin Sun – Tue, 11 – 1 a.m. and Wed - Sat, 11 – 3 a.m.

Jl. Petitenget No. 106, Seminyak Man Shed bar Open daily, 10 – 12 a.m.

Jl. Tirtanadi II No. 9, Sanur : 0878 625 22136

Calonarang Dance Every Thursday, Sunday Starts 7:30 p.m.

Mawang Village, Ubud

Simple Guidance When Attending a Temple Ceremony 1. Always wear a sarong and sash.

2. Do not walk in front of people when they are praying.

3. Do not use flash or point your camera at the priest’s face.

4. Never sit higher than the priest, the offerings and/or people praying.

5. During cremation ceremonies, do not get in the way of attendees, however perfect that photographic moment might be.

6. Women are not allowed to enter temples while menstruating.

Tsavo Lion Open daily, 10 a.m. – 10 p.m.

Bali Safari Marine Park Jl. Prof. I.B. Mantra. Gianyar : (0361) 95000 Listed by,

Lazy Day Sunday Every Sunday Starts 1 p.m.

Mozaic Beach Club Jl. Pantai Batu Belig, Kerobokan : (0361) 4735796 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 Sunset Beach Bar & Grill Every Saturday Chill-out music, snack-style menu, true Balinese hospitality.

Intercontinental Bali Resort Jl. Uluwatu 45, Jimbaran : (0361) 701888

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June 2, 2016

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

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 peramatour.com

Shopping Delta Dewata The first supermarket in Ubud Jl. Raya Andong No.14, Ubud : (0361) 973 049, 978 071

aCtIVItIES Courses Gamelan Course – Mekar Bhuana Learn 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. From handcrafted sculptures to potter’s wheel throwing techniques.

Jl. Raya Sayan, Ubud : (0361) 7451413 or 976220 Silversmithing Classes – Studio Perak Explore your creativity and make that piece of silver jewelry you’ve been dreaming about!

Jl. Hanoman, Ubud : (0361) 974244 E-mail: info@studioperak.com

Bintang Perum Dalung Permai Pertokoan A11 – A15, Kerobokan Kaja Jl. Raya Seminyak No. 17, Kuta Jl. Raya Campuhan No. 45, Ubud

Papaya Fresh Gallery Jl. Mertanadi, Kuta

Where to go 1

2

Byrdhouse Beach Club

POOL PARTY

Segara Village beach front (Sanur promenade) Jl. Segara Ayu, Sanur : (0361) 288 407 E-mail: info@byrdhousebeachclub.com www.ByrdhouseBeachClub.com

Every day From 5 – 7 p.m.

Sunset drinks and DJ performance IP Bar, 3rd floor Pullman Bali Legian Nirwana Jl. Melasti No. 1, Legian : (0361) 762500 pullmanhotels.com/6556

Menjangan Island SINGARAJA Pulaki

LOVINA

Gilimanuk

Mt. Batur

Mt. Sangiang

West Bali National Park

Besakih Mt. Agung

NEGARA Pura Rambut Siwi

AMLAPURA Sangeh

Ubud

BANGLI KLUNGKUNG

TABANAN

GIANYAR

4 Tanah Lot Kerobokan

DENPASAR

Canggu 3 Seminyak Legian Kuta Ngurah Rai Int’ Airport

Canggu Club

Jl. Canggu Club, Canggu : (0361) 848 3939 E-mail: info@cangguclub.com www.cangguclub.com

Jimbaran Pura Luhur Uluwatu

4

2 Sanur 1

Benoa

Pura Batu Madan

Nusa Dua

Penida Island

5

6 5

Finn’s Beach Club

Jl. Pantai Selatan Gau, Banjar Wijaya Kusuma, Ungasan : (0361) 8482111 E-mail: finns@semararesorts.com www.finnsbeachclub.com

Grand Nikko Bali 3rd Annual Golf Tournament June 4 Starts 10:30 a.m.

Grand Nikko Bali Jl. Raya Nusa Dua Selatan, Nusa Dua : (0361) 773377

June 2, 2016

15

Savor

A joyous feast “Ubud Food Festival hits all the right notes” Words I Wayan Juniarta Photos Anggara Mahendra

F

rom numerous enlightening discussions and packed food stalls serving both street and restaurant foods, to a hilarious pig pageant and entertaining live events featuring local music sensations, this year’s Ubud Food Festival has hit all the right notes.

The closing night on Sunday saw local blues band Unbroken play to an attentive crowd that begged for encore after encore, before turning into a horde of party animals when Denpasar-based banker DJ Marlowe spun his eclectic digital repertoire.

The jovial atmosphere reflected the general ambience of the three-day festivities, the brainchild of Ubud restaurateur Janet De Neefe of Ubud Writers and Readers Festival fame.

“I love the laidback ambience of this festival. People come to enjoy themselves and have some together time with their friends and loved ones while enjoying good food,” one visitor said.

People did indeed love the food. It was nearly impossible during the festival to find individuals sitting or walking without food in their hands, be it a best-selling burger from Locavore or the addictive beras kencur gelato of Gelato Secrets.

During lunch, and even more so at dinnertime, getting a table in

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June 2, 2016

the festival’s two main food venues — Pasar Kuliner and Pasar Senggol — was a difficult task due to the sheer number of diners.

Pasar Kuliner, which was hosted inside a huge open-air pavilion, housed stalls from noted establishments such as Padma Resort Ubud, Bali Buda, Uma Cucina, Queens of India and Alchemy Restaurant. Pasar Senggol, on the other hand, offered various street foods, including the famed nasi janggo and bakso

meatballs, as well as Balinese lau palm toddy provided by small-scale local entrepreneurs, including the housewives association of an Ubud hamlet.

“The thing I love the most about this festival is how it has managed to bring the locals, the expatriates and the tourists together. Here, a festival usually attracts a predominantly local or bule [foreigner] audience. At Ubud Food Festival, I saw a healthy mix of locals and bule,” another visitor said.

The festival also saw Indonesian chefs, such as Farah Quinn, arguably the festival’s most photographed and wefie-ed personality, and Bara Pattiradjawane share the limelight with their international counterparts, while Indonesian culinary legend Sisca Soewitomo, who pioneered television cooking shows before the dawn of the age of celebrity chefs and penned dozens of cooking books, was honored for her lifetime dedication to gastronomy.

“We will surely be back next year with an even better festival,” De Neefe said.