Vol-66 Let's eat! Feb 2015 Issue

Dr eam y

February 2015 EDITION 66

Life's a Beach Club Nikki Beach www.letseatmag.com IDR 35.000 | AUD 3.70 | EUR 2.70

ISSN 2085-5907

Des sert s Sweet Temptations Room 4 Dessert let’s eat! 1

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The Marco Polo Journey

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EVERY WEDNESDAY AT GARDEN POOL TERRACE 6 PM - 10 PM IDR 200.000++

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TRAVEL WITH THE LEGENDARY ITALIAN EXPLORER MARCO POLO FROM CHINA TO ITALY. DISCOVER BOTH EUROPEAN PASTA AND ASIAN NOODLES COOKED TO ORDER WITH YOUR CHOICE FROM A MOUTHWATERING RANGE OF SALADS AND DESSERTS.

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JL. MELASTI – LEGIAN – BALI 80361– INDONESIA T. +62 (0) 361 762 500 – F. +62 (0) 361 762 400 PULLMANBALILEGIANNIRWANA.COM PULLMANHOTELS.COM – ACCORHOTELS.COM Pullman Bali Legian Nirwana @pullmanbali

Contents

22

38

38

February Musings

22 Dreamy Desserts

The Latest

Spotlight

12-15

34 A Warm Shade of Pink

Secrets Cafe

Local Cuisine 16 Lunch by The Sea Toro Toro Sanur

The Essential

Our Cover Photo by: Heri Obrink Location: L Hotel Seminyak

The Main Affair 38 Sweet Temptation

Room 4 Desserts

20 Wedding Cake Creations

Soul Food

Must Try

42 Cuisine for Life Fivelements

26 Neighbourhood Eatery Habitual

Asian Cuisine 30 Delicious Balance

Raku at Ritz-Carlton, Bali

Street Food 46 Tipat

Traditional Recipe 48 Tipat Cantok

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54 The Specialists 50 I Gede Wismaya

Executive Chef

I Wayan Ariana

42

26

56

Vasanti Seminyak Resort Executive Sous Chef L Hotel Seminyak

The Insider 52 Jonathan Glover

The Butchers Club Burgers

Let’s Cook 54 Raspberry Vanilla Panna Cotta

The Newest 56 Italian Affair

HARRISSIMO Pizza

Let's Sip 58 Life's a Beach Club

Nikki Beach

58

Hungerlust 62 Verona: City of Love

Regulars 66 Food Talk 67 Map & Directory

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a sophisticated dining experience

Sanur I Ubud I Nusa Dua I Jimbaran P. 62 361 705 777 F. 62 361 705 101 E. experience@kayumanis.com www.thegangsa.com

www.kayumanis.com

editor’s note

‘Stressed is dessert spelt backwards’. It’s funny how this saying is absolutely true! Enjoying the guilty pleasure of a tasty dessert like chocolate lava cake often lifts my mood and brings a big smile to my heart. Who can resist the pleasure of heavenly desserts? There is something about sweet luscious desserts that make us happy, relaxed and leave us craving more. The temptation is more than just the taste; from juicy puddings to creamy custards, apple pies, pastries and cakes, the presentation of mouth watering desserts also teases us. The everevolving array of desserts we encounter today also reflect the passion and creativity of the makers.

In conjunction with Valentine’s day this month, we share this special kind of sweetness by featuring some of the dreamiest desserts on the island (p. 22). When it came to our Main Affair article, Room 4 Dessert was the obvious choice! The creation of renowned pastry chef, Will Goldfarb, this inspired dessert-only restaurant includes a decadent 9-course tasting menu (p. 38). We also visit Secrets in Petitenget which has recently expanded its menu to include savoury dishes alongside its divine gelato (p.34). Meanwhile, Hungerlust takes us to the beautiful medieval city of Verona, which provided the romantic setting for the world's greatest love story, Romeo and Juliet. Nikki beach also features this month, a fabulous new beach club in Nusa Dua that is the latest place to see and be seen (p. 58). Finally we discover great pizza at Harrisimo Pizza (p.26) and fabulous Japanese food at Raku at the newly opened Ritz Carlton, Nusa Dua (p.30).

When it comes to love, dedications from the heart always bring the biggest smile, just like your favorite desserts. So, shall we remind ourselves to always save room for desserts after a romantic dinner!

Wishing you A Happy Valentine’s lovely readers.

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your culinary guide

Senior Advisor A.A. Ngr. Mahendra Editor-in-Chief Managing Director

Ayu Sawitri Hapsari Patricia TA Bid Business Development Alison Elisabeth Bone Managing Editor Via Wijaya Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Sr. Art Director Aji Pambudi Graphic Designer Tri Angendari Director of Photography Heri Obrink Account Director Agus Setiawan Account Executive Mitra Adi Rachman (accexecutive@visiworld.asia) Willy Yulianto (acc.executive@visiworld.asia) Distribution & Circulation AA. Mayun, I Nyoman Supartika, Made Adnyana Cultural Advisor Kadek Wahyudita ‘Penggak’ OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia P+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com I www.visiworld.asia letseatmag

A well seasoned travel writer, Alison explored the world before arriving in Bali, where she quickly succumbed to the island’s exotic charms.

Trading nomadic journeys for adventures of a culinary kind, she happily spends her time writing about restaurants and working on her first novel. alison.e.bone@gmail.com

Menur shares her time between Manado and Bali and admits she still hasn’t had the guts to try Manadonese Paniki – a dish made from bats, but she promises to write about it when she has.

When in Bali, she loves trying new restaurants with friends, and particularly enjoys Vietnamese and Indian food, Connect with her @menurastuti

@letseatmag

Eve’s family motto has always been ‘live to eat rather than eat to live.’ Aside from eating, she also loves to write, travel, design and cook (although, admittedly that also involves eating.)

Occasionally, you can find her bragging about where she eats and travels in her tweets @evetedja

Dewi has been working as an independent writer since 2005, and her book ‘Dances of Bali’ has sold more than 2000 copies. Aside from writing she is also passionate about diving, photography and actively volunteers for several non-profit organisations that are engaged in conservation work.

Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material. © 2013 Let’s Eat! ISSN 2085-5907 A Member of

www.kg.co.id

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BALI

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the latest

Unforgettably Romantic Attended by national media professionals, Anantara Bali Uluwatu Resort & Spa recently held a romantic media appreciation night. Their ‘Unlock Your Romance’ journey started with lunch at 360 Rooftop Restaurant followed by a coffee break at the brand new Dewata Penthouse. Filled with exciting activities from ceramic making to coconut leaf weaving, guests were also entertained with a bridal fashion show, bird release and lastly, an authentic Balinese dinner accompanied by a live band, and DJ performance.

Anantara Bali Uluwatu Resort & Spa

I Jalan Pemutih Labuan Sait Uluwatu

P +62 361 895 7555

Jimbaran-Style Valentine’s Calling all lovebirds! Le Méridien certainly knows how to celebrate during the month of February with Bamboo Chic restaurant ready to host your special Valentine’s night with a 4-course dinner for RP 1,100,000. An intimate dinner on the rooftop of the Celebration Pavilion or in-room service is also available for RP 1,250,000 couple. Those who prefer to celebrate Chinese New Year can join in all the fun of a buffet dinner and Lion Dance on 18 and 19 February.

Le Meridien Bali Jimbaran Jalan Bukit Permai Jimbaran I P +62 361 8466 888

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Gem of a Resort Hot on the heels of three consecutive gold medals, Bali Dynasty Resort has recently been awarded The Emerald Medal, by the Tri Hita Karana Bali Foundation. The foundation is a Bali government- supported institution dedicated to highlighting the commitment of hotel and resorts in maintaining the culture of Bali and its inherent concept of Tri Hita Karana – harmony created through a balanced relationship between humans, God and environment.

Bali Dynasty Resort

I Jalan Kartika Tuban Kuta

P +62 361 752 403

Giving & Sharing 2014 was a remarkable year for The Shanti Foundation, formed to support underprivileged children by providing scholarships and exhibiting the flair of Balinese artists.

Programs included a collaboration with the East Bali Poverty Project, with 70 students from six schools in East Bali villages spending a glorious day at the Shanti Residence in Nusa Dua, alongside children of the staff.

To learn more about The Shanti Foundation and its properties please go to www.shanticollection.com

Indonesian Treasure Renowned Balinese cuisine aficionado and Bumbu Bali restaurant owner, Heinz von Holzen recently launched his book titled ‘A New Approach to Indonesian Cooking’. His love and knowledge of Indonesian cuisine are demonstrated in more than 100 recipes included in the book. Filled with detailed instructions on how to reproduce authentic flavours using both traditional and modern techniques, the book successfully represents the rich heritage of Indonesian cuisine.

Bumbu Bali

I Jalan Pratama Tanjung Benoa

P +62 361 774 502

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Rain of Plenty Celebrated chef Will Meyrick has done it again with his latest restaurant venture in Ubud, called Hujan Locale.

Collaborating with local farmers, Meyrick (of Mama san and Sarong fame) adopts a concept that draws from the slow food movement and the current foraging trend. Working with co chefs, Palm Amatawet, Tim Bartholomew and Stuart Marsden, the restaurant serves a bountiful combination of South East Asian dishes in old world Asian surroundings. Chic and charming, Hujan Locale showcases the best of local ingredients.

Hujan Locale I Jalan Sri Wedari No. 5 Ubud P +62 361 8466 888

Nikki in Bali The much anticipated opening of Nikki Beach Bali finally happened with their signature event, the Grand Opening White Party. 1,500 guests attended the extravagant affair where entertainment, dining, music, fashion and art reigned. Located in front of Sofitel Bali Nusa Dua Beach Resort, Nikki Beach Bali is an elegant beach club and restaurant with well-established venues in the coolest locations around the globe – from Ibiza to Saint Tropez. Adorned in white sun beds, it boasts a pool with swim-up bar, underwater speakers and fiber optic lights.

Nikki Beach Bali at Sofitel Bali Nusa Dua Kawasan Pariwisata BTDC I P +62 361 849 2900

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h g Living H i The Ritz-Carlton Bali back! Built high on the cliffs of Nusa Dua, guests and visitors are presented with dramatic views of the Indian Ocean. The resort offers 313 suites and villas and a lustrous, long white sandy beach ideal for exploring. A staggering six restaurants and lounges offer a wide array of cuisine with something to suit every taste.

The Ritz-Carlton Bali Jalan Raya Nusa Dua Selatan Lot III Sawangan P +62 361 849 8988

Body & Soul Fivelements luxury healing resort has been awarded “Spa Cuisine of the Year” by AsiaSpa, a leading spa, travel and lifestyle publication. At the forefront of the raw vegan cuisine movement in Asia, the resort’s latest concept is “Cuisine For Life”, providing a regenerative culinary program that runs alongside its esteemed healing therapies and peaceful retreats. Inspired culinary retreats run from half days to seven days, providing a tasty and nutritional journey to health and wellbeing.

Fivelements I Banjar Baturning Mambal P +62 361 469 206

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let’s eat! 15

local cuisine

Lunch by the Sea Nasi Campur Toro Toro

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One of the best ways to experience Sanur is by walking along its neat beachside promenade. Along the way, there are restaurants and cafes to satisfy every whim and fancy. Toro Toro Beach Restaurant is one such place and offers much more than just a pleasant beach view.

Caramelised Pineapple

Sitting outdoors with the hypnotically calming backdrop of Sanur Beach is our choice at Toro Toro. It might be less windy inside, but we cannot say no to balmy winds and the gentle sound of waves crashing on the beach.

Known for its Indonesian cuisine, as well as serving an extensive array of international dishes, Toro Toro is a casual all-day dining venue with white and blue sea-inspired decor.

Soto Ayam or Chicken Noodle Soup is my starter. My personal comfort food favourite, it is filled with chicken meat, glass noodles, vegetables and boiled eggs in a clear herbal broth made of turmeric. The yellow broth has a warming and comforting quality that reminds me of home. This dish is a fine example of what Indonesian mothers cook for their family.

Soto Ayam

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let’s eat! 17

Nasi Campur Toro Toro, delightfully presented as mixed rice with an assortment of meat and vegetables is my main course. It is served on a large round bamboo tray and consists of grilled fish, chicken satay, shredded chicken, sweet bean cake, fried prawn, sautéed vegetable and crackers. All of these individual tiny dishes are admirably prepared.

A suitable pause later, I decide to live boldly and order what the waiter swears to be Toro Toro’s most popular dessert.

A slice of Caramelised Pineapple later, I immediately see why. The pan fried pineapple in butter cognac flambé and orange sauce is all about bursting sweetness. Hot with the caramelised banana and cold with the vanilla ice cream topping, it definitely packs a bunch of punches. Sitting peacefully on my comfortable rattan chair, I can see why this quiet slice of Sanur draws a constant stream of repeat visitors. It soothes the mind and now, with Toro Toro in the

Strawberry Juice

area, also fulfils the appetite. Eve

Toro Toro Beach Restaurant I Jalan Pantai Cemara Sanur I P +62 361 287 637

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60 I Open 7am-10pm I Sanur Map F-3

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the essentials

Wedding Cake Creations

Weddings these days are often more fun and creative than they used to be. They are less about following tradition and more about allowing the bride and groom to be original and expressive. In no part of the wedding is this more true than the cake. To make your wedding truly memorable, design a great wedding cake with personality.

Classic

A classic wedding cake tends to be white in colour with a rounded shape, and flowers or ribbons as decoration.

Bridal Gown

The only rule with more contemporary cakes is that there are no rules! Tiered cakes remain popular; and some may try to match the cake design to the bridal gown.

Calligraphy

Tropical

If you marry in a tropical setting, you might want to decorate your cake with fresh flowers like frangipani.

Love Amour

Love Calligraphy monograms are always a popular choice.

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Couples that travel together may choose to have the word “love” written in many languages, all over the cake

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musings

Dreamy Desserts Romance and sweet treats go hand in hand, so we decided to commemorate Valentine’s Day 2015 by tracking down the dreamiest desserts on the island.

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Bodacious Bounty

According to Sakala Executive Chef, Frederic Boulay, “A really amazing dinner must finish perfectly. It must end on a high note… with a beautiful crazy dessert.” His piece de resistance, The Bounty is a slice of heaven, a hand-crafted chocolate bar concealing layers of crispy chocolate hazelnut, coconut cream, pure Valrhona chocolate mousse and moist almond cake. A banana chip and brittle tuille served on the side add a satisfying crunch. Spend the day at Sakala by relaxing poolside overlooking the beach of Tanjung Benoa; dine under the starlight in the evenings amidst flaming torches, or head into the lavish ac dining room with its striking floor tiles, exotic lamps and stunning glass bar that gleams like crystal.

A slice of history

Those who like their dessert served with a love story and a side of history can head down to the original Made’s Warung in Kuta. The island’s first warung opened back in 1969, in those days Kuta was still a humble fishing village, with dirt tracks winding through the rice paddy’s and palm trees. The warung had humble beginnings in a simple hut with wooden benches and was run by Made, her mother and her sister. Still a teenager, one of Made’s special dishes was a Balinese Black Rice Pudding served with tropical fruit. While not the most elegant-looking of dishes, the taste was divine, so much so that it captured the heart of her future husband, a Dutch photographer named Peter. She couldn’t speak Dutch, he couldn’t

http://greattastyrecipes.com

speak Balinese, but love blossomed over this unique dessert which is still on the menu today.

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Raw Bliss

Raw chocolate is packed full of the compound Anandamide – also known as the love chemical, which induces feelings of bliss, much like falling in love. In Ubud there is no going past the raw food masters of Alchemy, think dense and gooey slabs of Chewy Chocolate Bars, coconut dusted Truffles, Mochaccino Cups with a rich filling of cold pressed coffee, and Bounty Bars filled with fresh shredded coconut. Raw desserts can also deliver the sweet taste that you crave but leave you feeling lean and energised rather than full and loaded with sugar. In Seminyak, try the Banoffee Ice cream Terrine at Divine Earth served with salted caramel sauce and the Chocolate Almond Crunch with rich satiny chocolate smoothed over a nutty, crunchy base.

Millefuille Magic

For those who wish to get seriously romantic Metis presents fine dining at its finest. Renowned chef Nicolas ‘Doudou’ Tourneville presides over an immaculate menu of French Mediterranean cuisine served amidst ponds brimming with lotus flowers and a backdrop of glistening rice fields. The Salted Butter Caramel Millefeuille layers the airiest flaky pastry with salted butter caramel cream, crumbled almond and caramel sauce to sublime effect .

‘Doudou is also a wizard when it comes to soufflé, we recommend the Pista Choc; light as air this towering, delicate chocolate soufflé comes with a pistachio parfait, grapefruit confit and vanilla cream.

Chocolate explosion

Sometimes known as chocolate fondant, sometimes as lava cake or a chocolate volcano, this island fave is a heavenly treat by any name. The idea is that as you carve into the soft spongy outer layer, a divine chocolate sauce flows out like molten lava. One of the best in Bali can be found at the legendary Chez Gado Gado, where it is known a Chocolate Melted Cake. The gushing fountain of milky rich chocolate sauce combines beautifully with sweet mango sorbet and tart passion fruit sauce. Enjoy the romantic starlit ambience on the deck under the champlung trees at this legendary Seminyak venue.

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must try

Neighbourhood

Eatery

Onion Burger

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It is a truth universally acknowledged that a chef in possession of his craft, must be in want to have his own restaurant. Habitual is that restaurant, a neighbourhood eatery born of passion, set in the heart of Umalas, and serving wholesome Americana cuisine with no fuzz but a lotta buzz.

Partly hidden with greeneries to deflect the heat and the noise from the street, Habitual with it’s tagline of Quench & Feed has been collecting plenty of loyal customers. If you are lucky and come at the right time of the day, you can immediately sit on one of the vintage steel chairs on the veranda and place your order like we do today. Red brick walls, comfortable seating and rustic furniture create the feeling that we are in somebody’s living room. It does feel like home and that’s exactly what Sandy, owner and creator of Habitual meant to achieve when he finally made his dream come true two years ago. “My habit is food and feeding people. Hence, the name,” explains Sandy, who spent most of his adult life in the food industry.

His cooking philosophy of “simple food

Banh Mi

done well” translates beautifully into our brunch menu of the day, Benedicts with Toasted Sourdough and Roasted Tomato.

beef, lettuce, shaved cucumber, pickled carrot and

We choose the smoked salmon topping,

daikon accompanied with a bowl of hand cut fries.

basking in lascivious buttery hollandaise

The beef is a perfect medium rare with the refreshing

sauce with a crispy bed of hash browns

hint of lemongrass dressing in every bite. My Citrus

underneath. Banh Mi arrives next, a large

Mint Cooler goes exceptionally well with the dish.

toasted baguette filled with cold roast

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let’s eat! 27

Benedict with Toasted Sourdough & Roasted Tomato

Feeling quite challenged by the ‘Habit of the Month’, we decide to share the Onion Burger, a delightful stack made of beef patty, bacon, cheese and onion straws. The light and crispy onion is finished in no time, while the medium rare beef patty is fiercely fought over. There is no talk or checking on our smart phones while we gobble everything on the wooden plate, a sure sign that the food is too good to let distractions get in the way. Sandy tells me that his mission is simple, “To feed the neighbourhood of Umalas.” Watching the eclectic mix of customers eating merrily away, I can tell that he has achieved way more than that.

Eve

HABITUAL Quench & Feed I Jalan Umalas 1 No. 12B Kerobokan I P +62 361 918 1801

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32 I Opening hours 9am - 6pm except Monday

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Restaurant, Bar & Lounge

Delicious starts right here.

YOU DECIDE. Satisfy your appetite for good food and refreshing drinks at our brand new Branche Restaurant, Bar and Lounge.

Located on the ground �oor of Golden Tulip Essential Denpasar Hotel. You can experience a unique "fundining" concept in a cozy and warm atmosphere with wide range selection of Western Eastern signature dishes and drinks.

Please call us: +62 361 8495777 Jalan Gatot Subroto Barat No. 101, Denpasar 80117, Bali, Indonesia www.goldentulipessentialdenpasar.com

asian cuisine

Delicious Balance Overlooking the infinite stretch of the Indian Ocean, the newly opened Raku at The Ritz-Carlton, Bali is an elegant modern Japanese lounge and bar. Offering a dramatic view of the sea as well as exquisitely crafted dishes and creative cocktails, it gives a solid reason to visit Nusa Dua. 30 let’s eat!

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Matcha Brûllé

Sushi and Sashimi Moriawase

Soursup, Champagne and Yuzu

The luxurious five-star resort of The Ritz-Carlton, Bali is

A veteran of international Japanese restaurants from

now back in Bali and definitely knows how to make a

Bali to Cayman Island, he has spent more than 13

grand re-entrance. Walking into the lobby, I immediately

years abroad and constantly learned from Japanese

find myself enveloped in the state of elegance known

master chefs along the way. That experience and those

to belong to the hotel. Raku, set on the same level

teachers are evident in his creations. Tuna Tataki, lightly

with the lobby is both lounge and bar. Sunken outdoor

seared tuna with daikon, soy sauce, ginger and rice

terrace with cosy sofas are available but today we

vinegar is a subtle and delicate dish. Perfectly seared

decide to sit indoors so we can have a closer look at the

and plated, it retains the natural taste of the fish with a

sushi bar where Chef I Wayan Wastra reigns supreme.

very light sting from tiny shredded spring onion.

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let’s eat! 31

Tuna Tataki

I get curious when the chef recommends the signature

Green Raku

cocktail Green Raku to accompany my next dish, Sushi and Sashimi Moriawase. Made of sochu, lemon juice and a dash of adventurous wasabi, shaken not stirred, the cocktail truly compliments every bite of the sashimi. The precisely sliced fish is artfully arranged on a dark ceramic plate, where it successfully satisfies the senses.

We end lunch with two decadent desserts. Soursop, Champagne and Yuzu is made of layers upon tasteful layers of Champagne jelly, soursop sorbet and Yuzu lime zest with a dramatic finishing touch of glass sugar sculpture at the top. It is both refreshing and light. Meanwhile my partner decides to go with the Matcha Brûllé since she is a green tea aficionado who demands green tea on all sorts of occasions. Her yelp of joy can be considered as a seal of approval. With that last spoonful of green goodness, we have officially been Rakufied. Eve

Raku at The Ritz-Carlton, Bali I Jalan Raya Nusa Dua Lot #3 Sawangan I P +62 361 849 8988

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63 I Open 12pm - 12am I Nusa Dua Map F-4

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spotlight

of Pink

A WarM Shade

Affogato

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Secrets cafĂŠ which opened in July last year was always too good to remain a secret. A sister restaurant of the famous Gelato Secrets, it has now expanded its menu to includes Italian and Mediterranean-inspired dishes, alongside its signature gelato, served up in a perfectly romantic setting.

Perlita

Eggs Benedict

Setting our feet inside the cafe with its trademark brown and pink colours, our glances immediately land on the drool-worthy line-up of gelato in the fridge. After noting down which ones we will be having later for dessert, we sit in one of the cosy corners and start to flip through the pages of the menu. A creation of the industrious couple, Maria and Carlo Lentini, the cafe is gorgeously decorated in a classic European fashion. Beautifully lit globe lamps are hanging from the ceiling, casting a warm glow between the dusty pink walls while dark curvaceous rattan chairs are a highlight of the charming decor.

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let’s eat! 35

Niçoise Salad

Led by Executive Chef Wayan Muliasa, who is a

an Eggs Benedict, two poached eggs on top of moist

veteran of some of the Bali’s best kitchens, the menu is

English muffins and ham. Doused with thick, buttery

comprised of the freshest and best quality ingredients

hollandaise sauce, it is a classically executed dish.

on the market. It also incorporates the Lentini’s secret

Sipping on my coffee treat, Affogato, I feel ready to

family pasta recipe, available to be savoured from the

welcome the challenge of the day, especially since I have

pasta section on the menu. I start my brunch with the

two scoops of chocolate mint and snickers gelato in

rejuvenating Perlita, a beautifully named orange, mango

my cup. My friend decides to make her day with Dadar

and strawberry juice as well as a Niçoise Salad. A green

Gulung, a twist of the traditional Balinese pancake with

mixture of healthy salad, beans, spring onions, anchovy

choco pandan gelato that delicately melts in the mouth.

topped with medium rare pan seared tuna. It makes a

Sighing and collapsing back on my ikat upholstered

strong start with its balanced taste and texture.

sofa, I think I have found a new place for a romantic

Going on to a slightly heavier note, we decide to share

Secrets Cafe

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rendevouz at any time of the day or night. Eve

I Jalan Petitenget I P +62 361 474 0003

20

I 7.30am - 11pm I Seminyak Map B-2 www.letseatmag.com

the main affair

We opt to go the whole Nine and a half yards – nine cleverly composed, utterly unique courses that cover everything on the menu.

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Sweet Temptation When the island’s most well known pastry chef opened a dessert-only restaurant in Ubud, the result was never going to be anything but fabulous.

let’s eat! 39

After five years at Ku De Ta, Chef Will Goldfarb was ready for a change.

Leaving the sea views and state-of the-art kitchen lab behind, he headed for the lush hills of Ubud to open something a little more intimate. Loosely inspired by his original Room 4 Dessert restaurant in Manhattan (closed in 2007,) he says, “This version is better it’s more Bali.” The emphasis is on local produce, and his spectacular creations are imbued with the taste of the tropics, from creamy coconut to sublime snake fruit, passion fruit and cashew nuts. Organic artisanal chocolate also features heavily, with cocoa products and palm sugar sourced from the island’s own Big Tree and Primo.

An interesting post industrial design is reflected in exposed brick walls, scrapped steel awning and bar sheathed in recycled copper. A dash of ‘old abandoned church,’ is thrown into the mix thanks to an impressive painted ceiling stylised to depict stained glass, while contemporary art work comes from local painter Gusti Ngurah Wijana.

Room 4 Dessert

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I Jalan Raya Sanggingan Ubud I P +62 361 5532 598

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I Open 06 PM till late I Ubud Map A-1 www.letseatmag.com

grants a satisfactory crunch before pleasantly dissolving in the mouth. The Choco Bubbles follows, a nostalgic treat of warm fluffy whipped chocolate laced with crushed cookies and just a hint of caramelised honey and lime. The chocolate chip cookie recipe comes straight from Goldfarb’s mum.

Moving on, the subtle taste of coconut infuses all aspects of the Todosobre mi Coco; a Loneliness Redux features the lightest, fluffiest sponge I have ever encountered; and The Sugar Refinery 2.0 combines palm sugar, mangosteen bitters and Balinese meringue to sublime effect. The Baba o Rhiley is my favourite of the evening, crafted with a wonderful, rum soaked, pan fried brioche accompanied by a homemade cashew nutella and fragrant snake fruit ice.

The Cheezus West brings some savoury respite and is equally good. Essentially a fancy grilled cheese it features slightly melted brie on chewy ciabatta, with fragrant kemangi pesto and rosella jam. Crème Brulee and Petit Fours round out the evening.

There is something undeniably sensual about eating dessert only, especially when paired with good old fashioned prohibition-style cocktails like a stiff Side

Petit Fours

Car or Aged Negroni, kept perfectly chilled with A master of innovation, a staggering amount of

oversized ice cubes. Deliciously dark and seductive,

preparation goes into Goldfarb’s creations. However

Room 4 Dessert is only open in the evenings and

final plating happens right at the bar, which is where we

tends to draw an after hours crowd. Alison

perch to watch the action, starting with the bartender whipping up a Sere Lady – a white frothy number blending gin, Cointreau and muddled lemongrass in dainty stained glass. We opt to go the whole Nine and a half yards – nine cleverly composed, utterly unique courses that cover everything on the menu. While it may seem like a lot of dessert, dishes are light, not overly sweet and provide a sensual journey of tastes and textures.

The Passion You is up first, a refreshing and fruity dish inspired by the traditional black rice pudding of Bali. This version is much lighter however and incorporates lychee with chia seeds, passion fruit ice, and tart fresh passion fruit topped with a delicate rice milk foam. A gorgeous black rice meringue www.letseatmag.com

Cheezus West

let’s eat! 41

soul food

Cuisine for Life Recently awarded ‘Spa Cuisine of the Year’ by prestigious Asia Spa Magazine, luxurious healing retreat Fivelements is a pioneer in the raw food movement in Asia. Set in the tropical forests of Mambal its fine dining experience goes far beyond healthy vegetarian cuisine – and into the realms of a true epicurean adventure.

42 let’s eat!

“Food is a medium for transformation,” says Chicco Tatriele, co founder of Fivelements, as we sip red Kombucha Tea in the peaceful environs of the Sakti Dining Room – a soaring open-sided bamboo structure surrounded by lily ponds and trickling water fountains. Here at this unique eco resort that hugs the banks of the holy Ayung River, health and wellbeing are no mere catch phrases but a living, breathing mantra. A stay here is all about rejuvenation, with natural therapies and fresh innovative cuisine to restore the spirit, sooth the soul and stimulate the senses.

Raw, plant-based food retains enzymes, nutrients

Onion Bread Soursop Millefuille

and proteins which are often destroyed in the cooking process and includes fruit, vegetables, seaweed, seeds and nuts which can be juiced, blended, fermented or dehydrated to surprisingly innovative effect. The raw food movement has gained steady momentum in recent years and a number of raw food cafes have sprung up in Ubud, but Fivelements takes the concept to a whole new level. Tatriele describes the fine dining menu as, “A cutting-edge culinary experience that goes beyond the concept of vegan and vegetarian. It’s healthy, but also inspirational, tasty and structured.”

I recommend the chef’s monthly tasting menu served as 3, 5, or 7 courses so you can really immerse yourself in the experience. Our lunch starts with a substantial Curried Apple Cilantro Soup, a thick creamy affair of local green apples blended with zucchini and flavoured with fresh coriander and a dash of curry. The Oriental Raviolo that follows sees a trio of mushrooms tossed with bok choy, peppers and coriander, sandwiched between slices of marinated jicama and doused with an invigorating ginger torch sambal. We also order the Live Lasagne a revelation of thinly sliced zucchini with béchamel herb sauce, basil pesto, shitake mushrooms, tomato marinara and a tasty, remarkably cheese-like cashew cheese. Dessert is a Yoghurt Panna Cotta, delicious coconut yoghurt flavoured with vanilla bean and paired with a tart rhubarb compote and a slab of rich orange chocolate cake.

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let’s eat! 43

In keeping with this month’s theme of dreamy desserts, we also polish off a delightful Tropical Parfait with vibrant layers of mango puree, strawberry compote, juicy fresh strawberries and a dollop of young coconut cream, as well as a magnificent looking Soursop Millefuille. I order a coffee for the road, but realise that I am already sufficiently fuelled by great food. I love this feeling of being light, energised and nourished from eating, rather than that sluggish, heavy feeling that often follows a big meal. I would be quite happy to eat like this all the time, but preparing tasty raw food is more than throwing fruit in a juicer or slapping a salad together. It takes time, thought and imagination, which is where the new concept of ‘Cuisine for Life’ comes into place – inspirational culinary retreats for health, beauty and longevity, which run from half days up to seven nights. Guests have the opportunity to learn about the health benefits of raw food and how to prepare mouth watering recipes at home, as well as eating lots of fabulous food and being treated to healing and rejuvenation therapies. Alison Yogurt Panna Cotta

Oriental Raviolo

Sakti Dining Room, Fivelements I Mambal, Abiansemal, Badung I P +62 361 469 206

44 let’s eat!

80 I Open 7am – 10pm

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street food

TIPAT

missnyingnying.wordpress.com

Rice cake is known all over the country, but is named

dampul which looks like a bird and tipat gong – which

differently in each area. Generally there are two types,

looks like a gong in a gamelan orchestra. Tipat placed

one cooked in coconut leaves called ketupat and another

in offerings together with a pinch of several dishes is an

cooked in banana leaves and called lontong. In Java

expression of gratitude.

ketupat is a signature staple food for the important Muslim festival, known in Indonesia as Idul Fitri or Lebaran.

In the island, tipat is also often part of a warung’s menu.

A warung is a humble local restaurant. Various types of tipat dishes that have originated in several regencies

In Bali, rice cake cooked with coconut leaves is called

in the island can be found easily in Denpasar area. The

tipat and plays an important role in cultural and religious

most famous tipat dish is tipat cantok. I strongly believe

ceremonies. For certain rituals tipat is made in many

that every Balinese has eaten tipat cantok. The dish is

different shapes. The Balinese women are usually skilful

made of tipat, boiled veggies, such as water spinach and

at making several shapes of tipat by weaving the coconut

bean sprouts, and peanut sauce. One or two chillis can

leaves, such as tipat taluh – which looks like an egg, tipat

give a hint of spice to the sweetness of the peanut sauce.

46 let’s eat!

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Another famous tipat dish is Tipat kuah – the rice cake. The rice cake is simply cut into half and served

Tipat Kuah

on a plate together with several tastings of Balinese

Warung Tresni

authentic cooking, such as seasoned boiled egg, lawar ayam, ayam sambal matah – chicken with raw sauce, fried peanuts, urap – a mix of boiled veggies, tum ayam – a kind of steamed chicken, tuna satay, and chicken broth soup.

Tipat tahu is a combination of rice cake, fried tofu and bean sprouts with peanut sauce as dressing. It is not

Jalan Drupadi No. 54 Nitimandala- Renon Denpasar Phone: +62 361 264112 Tipat Cantok Joglo Gula Bali Jalan Merdeka II, Renon Denpasar

an authentic Balinese’s dish, but an assimilation of Javanese food culture. In one spoon, the softness of the

Tipat Tahu

tofu, the savoury rice cake and the watery bean sprouts

Tipat Tahu Grenceng

meet the sweet and spicy peanut sauce which is very

Jalan Dr. Sutomo No. 9 Denpasar

smooth, unlike the more typical Balinese peanut sauce.

Dewi

http://harkausiewmai.blogspot.com

http://pulangsubuh.wordpress.com

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let’s eat! 47

traditional recipe

b Tipat Cantok b

Tipat cantok is named after the process of making it. Cantok is the pounding process that happens on a flat round river stone mortar with stone pestle. All the sauce ingredients are grinded on the mortar before adding the other ingredients.

The first stage is to prepare the tipat. The coconut leaves package can be bought in a wet traditional market or you can learn how to weave the coconut leaves with any local lady. Put the washed rice into the package then simmer it until cooked. Tipat can also be bought ready-made in a wet traditional market or warung.

Ingredients:

Filling:

1 whole tipat

1 ounce deep fried peanuts

2 garlic cloves

a handful of short cut, boiled

2 tsp palm sugar

½ keffir lime

long beans

1 chilli

a pinch of salt

a handful of boiled bean sprouts

1cm kaempferia galangal (kencur)

1 tbsp deep-fried sliced shallot

a handful of small cuts of boiled water spinach

Method: Thinly slice the tipat.

Grind all the sauce ingredients on the mortar, except the deep-fried sliced shallot until smooth.

A sprinkle of water on the mixture will make the pounding process easier.

Mixed the sliced tipat and veggies with the sauce on the mortar.

Serve on a plate and sprinkle with deep-fried shallot.

48 let’s eat!

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THE KUTA BEACH HERITAGE HOTEL BALI - MANAGED BY ACCOR JALAN PANTAI KUTA, BR. PANDE MAS • KUTA - BADUNG 80361 • BALI • INDONESIA TEL.: +62 (0) 361 300 7080 | EMAIL: H8151-RE1@accor.com thekutabeachheritage.com • accorhotels.com

the specialist

I Gede Wismaya Executive Chef Known as Chef Wis, I Gede Wismaya has been working in the industry since his graduation from a culinary institution in 1990. Steadily advancing his career in the kitchens of Bali’s best hotels and resorts, he decided to take a new challenge in 2010 and turned his knife to catering. “I learned a lot in the catering business, from time management to logistics.

It was labour intensive and challenging,” says the chef about his three year stint. He joined Vasanti Seminyak Resort on 2013 and expertly leads its two restaurants, Devali and Above Kitchen, Lounge and Bar. Vasanti Seminyak Resort Jalan Petitenget, Gang Cendrawasih No. 99 DS, Seminyak P +62 361 846 6966

50 let’s eat!

I Wayan Ariana Executive Sous Chef “I have loved food and eating for as long as I can remember. My mother was my first teacher,” says Chef Ariana, or ‘Blacky’, as he prefers to be called. Starting his career in the late 80’s, he found himself learning the art of Japanese teppanyaki as well as the fine art of gastronomic cuisine during his career in some of Bali’s luxurious resorts. Since joining L Hotel in 2013, Chef Blacky has been busy setting up the in-house restaurants with his signature creative dishes, as well as mentoring young chefs in Bali’s culinary college.

L Hotel Seminyak Jalan Raya Petitenget No. 8L Seminyak P +62 361 894 7898

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Chefs Battle!

Executive Chef I Gede “Wis” Wismaya of Vasanti Seminyak Resort and Executive Sous Chef I Wayan “Blacky” Ariana both insist on being called by their nicknames. Coincidentally, both chefs were born in the Klungkung regency of Bali and have spent more than twenty years working in the hospitality industry. We chat about why Indonesian cuisine remains underrated worldwide, and get them to share their favourite dessert creations.

Q: Aside from cooking, what is your passion?

Chef Wis: Soccer! I love watching the games as well as playing soccer with my buddies.

Chef Blacky: Indonesian cuisine doesn’t get enough recognition aside from Nasi Goreng or Gado Gado!

Indonesian cuisine heritage is so rich and flavoursome, yet still relatively unknown. I think hotels and

Chef Blacky: Singing and badminton. Those things keep

restaurants here in Bali have the chance to introduce

me sane and happy.

this to the international market and we are responsible

Q: Can you share some tips on how to flourish and

for making it as good as possible.

survive working in the kitchen?

Q: Pray, tell us about your favourite dessert creation.

Chef Wis: I’ve been working in the kitchen since 1990 and

Chef Wis: Mango Yoghurt Mousse. It’s playful, light

I think of it as my second home. To survive and flourish,

and the right balance between sour and sweet.

you have to pour your soul into it. Each dish can only be as good as the soul of the chef who creates it.

Chef Blacky: The kitchen is my playground, I enjoy every minute of it. I think that’s the key, you have to love and live it. The Balinese have a word for it, we call it ‘taksu’ or

Chef Blacky: Green Tea Panna Cotta, as I take the best ingredients and techniques from the east and west and put them together in one dish.

Q: Give us three words to describe your team in the

‘divine inspiration’ and to be the best in whatever that you

kitchen.

do, you’ve got to have it.

Chef Wis: Solid, familiar and fun.

Q: How could the culinary business be improved here in

Chef Blacky: Trustworthy, disciplined and strong.

Bali?

Text by Eve

Chef Wis: We still need to improve the quality of our culinary graduates, to prepare them mentally as well as giving them enough skill to survive in this business. I have met plenty of freshly graduated cooks who still don’t know how to prepare mayonnaise!

let’s eat! 51

the insider

Jonathan Glover

We are so excited to have The Butchers Club Burgers in Bali!

Now we don’t need to travel all the way to Hong Kong to taste the legendary dry aged beef burger. Jonathan, can you tell us how you started your burger empire?

The Butchers Club Burgers is the culmination of all the businesses that we have had before. We used all of our skills, network, experience and knowledge, and put it into practice in this venture. We saw the potential of introducing dry

themselves that we use no hidden ingredients. We will have our own dry-ageing facility in Bali to ensure the quality of the beef.

The star

is our Dry Aged Beef Burger with Maple-Glazed Bacon and Cheddar Cheese. Our Bali menu will also match the Hong Kong branch with a rotating “secret menu” accessible through a QR code. Aside from burgers, we will also have other important

b-words:

beer

and

bourbon!

additional organic grains in our New South Wales farm. After the primary

Yes, you should come prepared ,

we have been in the business for a whirlwind one a half years. The Black Angus cattle are grass fed with

cuts of beef have been used for the restaurant’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then marinated in The Butchers Club’s secret seasoning

52 let’s eat!

from and the customers can see for

Can you elaborate on the concept of nose-to-tail butchery? Should we come prepared? And what is the dryage process?

aged beef in Hong Kong and now

Founder and owner of The Butchers Club Burgers

exactly where everything comes

mix, before being ground in a huge old-fashioned grinder right in front of the customers. It’s theater, a live spectacle of the making of premium gourmet burger.

Is it true that there will only be one dish on the menu?

with your empty belly! By nose-totail butchery, we mean that almost nothing goes to waste. After the primary cuts of beef have been used for the restaurant’s signature steaks, secondary cuts wind up as burger patties grilled to perfection.

The dry-age process is a controlled process where the meat is kept at a constant 70 per cent humidity, the temperature is between zero and two degrees Celsius, and there is rapid air circulation. The enzymes in the meat break down

It is partly true! We believe in one

the connective tissue, increasing

item, done exceptionally well. Our

the flavour and tenderness. Once

philosophy is simplicity and using

you taste it, you just can’t go back.

the very best ingredients. We know

Text by Eve

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let’s cook

Raspberry Vanilla Panna Cotta “Do what you like to do, be what you want to be,” says Chef Billy Costoglou, who admits that his love and passion for all kinds of sweets must come from his father who is a baker. The young Billy often helped his father in the bakery so it's no surprise that he went on to become a chef, and now presides over the kitchen at Courtyard by Marriot Bali Seminyak. For the romantic month of February he presents a classic yet simple dessert.

Ingredients Panna cotta 175 ml full cream or cooking cream 175 ml fresh milk or coconut milk 120 gr white sugar 1 vanilla bean or vanilla essence 15 gr gelatin/ agar powder 5 gr fresh lavender Raspberry sauce 100 gr fresh raspberries (strawberries or blueberries will also work) 20 gr white sugar 20 ml fresh water To make the sauce: Put all ingredients together in a pan and bring to a gentle simmer. Remove the ingredients and mix in a blender until soft

Chef Billy Costoglou (Executive Chef) Courtyard by Marriot Bali Seminyak Jl. ChamplungTanduk No, 103 SP DyanaPura, Seminyak +62 361 849 9600

54 let’s eat!

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1

Prepare all the ingredients

4

Once simmering, add fresh lavender and keep stirring.

2

3

Split the vanilla pod and scrape out the seeds.

Pour cream and fresh milk into a pan, add sugar and vanilla and bring to a simmer.

5

6

When it starts to thicken add some gelatin or agar powder and keep stirring.

When the gelatin is dissolved, pour through a strainer to separate the liquid from the other ingredients.

7

8

9

Pour the liquid into a glass.

Allow to cool and then place in the freezer for 30 minutes.

Once the panna cotta has set, add some Raspberry sauce and sliced fresh strawberries for the final touch!

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let’s eat! 55

the newest

Italian Affair

Peaceful Jalan Drupadi is becoming known as a foodie haven with its diverse range of chic cafes and artisan restaurants. HARRISSIMO Pizza, with its gourmet Italian cuisine and casual setting is an exciting new addition.

A wood fire pizza oven in the open kitchen of

HARRISSIMO is the first thing that we see when we arrive at the restaurant. A big family are occupying the outdoor seating area and leave us no choice except to seat inside at one of the cosy booths. We feel immediately at home with the fire burning and the wafting aroma of freshly baked pizza being cut. Ravenous and giddy with excitement, we immediately order our dishes from the contemporary Italian menu.

House Smoked 5 Spices Duck Breast, our appetiser arrives punctually and served delightfully in tidy slices.

The imported duck meat is tender and smoked to perfection, while being served with cherry tomato, finger-licking good red wine reduction sauce and creamy cinnamon carrot espuma. Despite the sauce and seasoning, the meat of the duck shines through. It is perfect for a cool day like today. For the main course, I have Olio e Aglio Prawn and Baby Rucola, since I firmly believe that the deceitfully simple pasta dish is the Wild Mushroom Pizza

56 let’s eat!

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House Smoked 5 Spices Duck Breast

benchmark of the whole menu. A forkful of the al dente spaghetti later, I conclude that Harrissimo has surpassed my expectations based on rich garlic, juicy prawns and bitter baby rucola in the pasta. Tasting a bite of my partner’s Wild Mushroom Pizza further cemented my trust with its generous spread of beef bacon, capsicum, garlic confit, mozzarella cheese and green salad toppings.

Taking a short break while the waiter clears our table, I sip the last of my Energy Juice to fortify me with its beetroot, apple and ginger goodness. Guests are

Wild Chocolate and Pistachio Pannacotta

arriving, probably lured by the ongoing daily Happy Hour that last from 3pm until 6pm. Between the two of us, we manage to summon enough space in our happy bellies to savour the White Chocolate and Pistachio Pannacotta. It is well balanced, with a twinge of crunchy pistachio on the otherwise silky texture. Afterward we conclude that HARRISSIMO is indeed bellisimo! Eve

HARRISSIMO Pizza I HARRIS Hotel Seminyak, Jalan Drupadi No. 99 Seminyak I +62 361 8499 288

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50 I 3pm – 11pm I Seminyak Map C-4

let’s eat! 57

let’s sip

Life’s A

Beach Club Launched with a dazzling white party late last year, Nikki Beach is Nusa Dua’s first dedicated beach club, a hedonist’s delight of sun kissed days and golden dusks, where world class djs hit the decks and Champagne flows thick and fast.

Sprawling over the golden sands of Nusa Dua beach, right in front of the Sofitel Bali, Nikki Beach combines glamour and cutting edge style with a laid back tropical vibe. A sleek white colour scheme predominates, from designer day beds to chic pavilions arranged around the sprawling pool, while deluxe sun loungers on the beach overlook the azure waters of the Indian ocean. Life is cool at Nikki Beach, there are even underwater speakers so you can keep your groove on as you swim up to the sunken cocktail bar.

More than a stylish beach club, Nikki Beach is a familyowned business turned global phenomenon with 12 venues from St Tropez to Marrakesh, Ibiza and Phuket. Billing itself as ‘a celebration of life,’ its origins lie in the tragic death of owner, Jack Penrod’s daughter, Nicole, who was killed in a car accident aged 18. In honour of her memory the grieving family opened a garden café in Miami in 1997. It was wildly successful and soon spread down to the adjoining sea shore, and one year later Nikki Beach was born. For Penrod, it was the start of a new way of life. “Our family made the commitment to enjoy every day to the fullest and apply this way of thinking to our business as well.”

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Nikki Beach World Famous Mojito

Nikki Beach Signature Plate

Vegetarian Pizza

let’s eat! 59

Determined to remain true to the core of their brand,

and scallop, and crispy sambal eggs, as well as artisan

each Nikki Beach worldwide has a similar layout,

bruschetta and fried calamari. Our Dragon Sushi is

design and menu, but is infused with local flavour.

magnificent – a carved wooden dragon adorned in a

Signature cocktails include the Nikki Beach World

decadent assortment of sushi and sashimi. Wood fired

Famous Mojito, blended to perfection with Bacardi

pizzas are perfectly crispy, I opt for the Vegetarian,

Lemon, perfectly fresh mint leaves, tangy lime juice

a very green affair with a base of tasty homemade

and a dash of sugar. There is also the option to add

pesto, roast garden vegetables, goats cheese, shaved

strawberry, raspberry, blackberry or passion fruit. The

parmesan and lashings of baby rocket.

sweet sour combination in the passion fruit version works particularly well. In keeping with its international vibe, there are signature cocktails from other locations like the rum-based St Barth Caribbean Storm and the

Life is cool at Nikki Beach, there are even underwater speakers so

Marbella Pimms.

you can keep your groove on as you

As you would expect in a venue dedicated to

swim up to the sunken cocktail bar.

celebration, Champagne gushes from bottles of Tattinger and Cristal Roderere Vintage, and also appears in the Miami Beach Bellini blended with peach, and the St Tropez Sprinkle mixed with vodka, strawberry and pineapple. Jugs of Champagne Sangria also sound like a fabulous idea.

The ‘Amazing Sunday Brunch’ is already building quite a following thanks to its live cooking stations, social vibe, great djs, and a sexy sax player wooing the crowd.

Friday evenings are known as Nikki Beach Soiree, with food and drinks specials, live entertainment and great

The food menu is similarly global, but strewn with

music. There are also lots of parties and special events

Balinese delights. The Nikki Beach Signature Plate

planned in the coming months, so watch this space!

comes with excellent Bali-style minced satay of prawn

Alison

Nikki Beach I Kawasan Pariwisata BTDC, Sofitel Bali, Nusa Dua I +62 812 384 4544

60 let’s eat!

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Minicards Bali

PT Khrisna Inter Visi Media Jalan Raya Kuta 88R Kuta, Bali 80361 - Indonesia p +62 361 755 136 f +62 361 762 241 E info@visiworld.asia

What are

Minicards?

Minicard are small credit card sized exclusively catered to your needs.

Minicards offers information in an attractive and unique way The displays are installed in more than 7.000 locations in over 40 countries worldwide 50% of the tourists that see Minicards actually use these!

GET MINICARDS AND ENJOY THE BENEFITS AT BALI’S FAVOURITE PLACES! www.minicards.com

Check the QR code to learn more about Minicards

let’s eat! 61

hungerlust

City of

Love 62 let’s eat!

http://holidayverona.com

When Shakespeare penned Romeo and Juliet, Verona was immortalised as the city of lovers. To this day an air of romance permeates the city with its castles, gothic cathedrals, cosy taverns and backdrop of snowy mountains.

My first trip to Verona was on a stark wintry Valentine’s

the plazas and alleyways and serve up typical Veronese

Day. The cobblestone streets were deserted, the air

dishes, like gnocchi with butter and sage, bollito misto

was frosty and the atmosphere distinctly medieval.

(boiled meats) and pastissada de caval – horse stew

As snowflakes filled the air we ducked into an osteria

cooked in red wine with polenta. The region produces

to drink strawberry wine and warm our hands over a

some of the best rice in the country and the risotto con

crackling fire. After devouring a platter of aged cheese,

radicchio is a signature Veronese dish with the sharpness

grilled polenta and crispy grissini, we wandered back

of radicchio mellowed by lashings of olive oil, plump

into the night to find the city blanketed under a carpet

tasty rice, and freshly gated Parmigiano Reggiano. Of

of glistening snow. And so began my love affair with this

course, no Italian meal is complete without wine, and the

enchanting city.

rolling hills carpeted in vineyards that surround the city

Famed as the city of lovers, Verona is also renowned for its food and wine, typified by fresh produce, homemade pasta and horse meat (yes, horse!) considered a local delicacy. Restaurants with umbrella-lined terraces fill

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are well known for Valpolicella, in particular, ‘Recioto,’ a process of drying the grapes before fermenting. The result is sweet whites like the Recioto de Soave, and esteemed reds such as the big bodied Amarone.

let’s eat! 63

http://lacuisinedebernard.com

http://holidayverona.com

http://murrayscheese.com

Originally built in pink marble, the historic centre is

The heart of the city is the Piazza delle Erbe. Once

beautifully preserved. Colourful murals adorn the

part of the Roman Forum it has been home to a fresh

buildings, statues of artists and mythological figures

produce market for 2000 years, and in the summer

dominate the plazas, and the churches are filled with

months colourful stalls brim with nectarines, peaches,

priceless works of art. Casa de Giulietta (Juliet’s house)

cherries and strawberries plucked fresh from the

is the most popular tourist destination and looks every

orchards that skirt the city. The most impressive feature

bit as I had always imagined, right down to the stone

of the plaza is its crown of magnificent buildings. Statues

balcony. It is highly unlikely that Romeo and Juliet

of ancient Gods perch atop the Palazzo Maffei, and

actually existed, but why let facts get in the way of the

the facade of Mazzanti house is covered in pastel-hued

most famous love story of all times? Pasticcerias sell

frescoes.

cookies dedicated to the famous couple known as Baci di Giulietta (Juliet’s Kisses) and Sospri di Romeo (Romeo’s sighs.) Speaking of pasticcerias, these are the places to head for sublime cakes, dainty swans sculpted from choux pastry, and funghetti –mushroom-shaped pastries filled with hazelnut cream. The Amaretti di Verona at Pasticceria Flego are another must-try, tiny almond pastries covered with flaked almonds and a

There is so much to see and do in Verona, but my favourite way to enjoy the city is from the comfortable vantage point of an outdoor café, sipping a cappuccino made with fresh cream, soaking up the ambience and gorgeous scenery. While the story of star crossed lovers made the city famous, it is not the only reason that Verona captures the heart. Alison

dark, syrupy cherry in the centre.

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HD_PUB_LETSEAT_12,75x21cm_2014.pdf

1

11/12/2014

21:26

food talk

talking

dessert

sweet

manis

cake

kuē

dessert

makanan penutup

candy

permēn

bread

roti

Eating Out = Makan di Luar pronunciation The rule of thumb is that Indonesian is pronounced as it is written. a

as in ‘part’

c

as in ‘chair’

ē/e

as in ‘get’ or ‘may’

g

as in ‘goal’

i

as in ‘doing’

ua

as in ‘wa’

o

as in ‘dog’

ny

as in ‘canyon’

u

as in ‘you’

talking food I have an allergy to...

food words

Saya alērgi...

Do you have a special menu for today? Ada menu spesial hari ini?

Do you have a non-smoking area?

Ada tempat bēbas asap rokok?

Can I see the menu please?

Boleh saya lihat menunya?

I prefer to sit outdoors

Saya ingin duduk di luar

I want to make a reservation for dinner for two fiber

serat

sugar gula chilli cabai corn jagung banana pisang coconut kēlapa coconut leaves daun kēlapa lemongrass serai slice iris cut potong prawn

66 let’s eat!

udang

Saya ingin memesan tempat makan malam untuk dua orang I’d like...

Saya mau...

to share

membagi

to try

mencoba

to wrap

membungkus

to finish

menghabiskan

to take away

membawa pulang

expensive

mahal

cheap

murah

one sack

satu karung

five crates

lima kerat

three bottles

tiga botol

This is...

Ini...

salty asin bitter

pahit

sour asam warm warm delicious

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BALI 68 let’s eat!

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SEMINYAK KUTA

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Ubud Sanur 70 let’s eat!

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let’s eat! 71

jimbaran

Nusadua

Directory.

Sanur, Ubud

Art Kafe

Bamboo Bar & Lounge

D’Star Bar & Resto

Live acoustic music, eclectic art, retro decor and a global menu provide the ingredients for Art Kafe, an atmospheric eatery on Monkey Forest.

The newly expanded Bamboo Bar & Lounge provides a tranquil setting for lazy afternoons accompanied by tasty snacks, wood fired pizza and fruity cocktails right on the beach in Sanur.

A whimsical restaurant with relaxed, fun and family-friendly attitude and signature Balinese and barbeque dishes, set in a lush and artistic compound.

Jl. Monkey Forest, Ubud

Prama Sanur Beach Bali, Jl. Danau Tamblingan, Sanur | P +62 361 288 011

Jl. Raya Mas Ubud P +62 361 849 3601

Hujan Locale

Living Food Lab

Locavore

Providing a twist on traditional Indonesian food, Hujan Locale also serves a combination of dishes typically found in the backstreet kitchens of south east Asia, and focuses on slow grassroots cooking.

An experiment in conscious eating, Living Food Lab also celebrates the notion of food as an art form, with meals beautifully served on wicker plates lines with ornamentallycut banana leafs.

Winner of the 2014 Traveller’s Choice award for ‘Best Fine Dining in Indonesia,’ Locavore uses local ingredients to create beautifully presented, imaginative, modern European cuisine.

Jl. Sri Wedari No. 5, Ubud P +62 361 849 3092

Jl. Monkey Forest 88x, Ubud

Jl. Dewi Sita, Ubud P +62 361 977 733

Petani Restaurant at Alaya Ubud

Tsavo Lion Restaurant

Yanies Restaurant

A casual dining venue with seating for up to 120 guests, Petani celebrates the diverse flavours of the Indonesian archipelago.

Serving buffet breakfast and home-style regional cuisine for lunch and dinner.

With its African-inspired décor and distinctive fine dining menu created by an award-winning chef, Tsavo provides a unique experience.

All-day dining offering Indonesian, Japanese, Asian and Western specialties, including a separate outdoor barbecue and grill station that sizzles with sumptuous made-to-order alfresco fare.

Jl. Hanoman, Ubud

Bali Safari & Marine Park Jalan By Pass Ida Bagus Mantra Km. 19,8 Gianyar

Ubud Adventure Centre Jl. Raya Kedewatan, Ubud P +62 361 898 9777

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Seminyak, Canggu

Best of Bali

Cafe Cous Cous

Crab Bar

An all-encompassing experience, from New York-style steakhouse, to Japanese robatayaki, and VIP roof top bar.

Serving up delightfully fresh and healthy food including Middle Eastern specialties and generous all day breakfasts.

Casual and raucous, this restaurant definitely lives up to its cheerful tagline ‘Hot Crab, Cold Beer’.

Jl. Raya Petitenget No 27C P +62 361 474 1122

Jl Bumbak | P +62 361 750 998

Jl. BatuBelig 106 P +62 361 849 9316

Desa Seni, A Village Resort

Angelita Tea Salon and Patisserie

Mantra

One of the most unique experiences in Bali with its drop-in yoga classes and flourishing organic gardens that provide the freshest fruit, vegetables and herbs for the restaurant.

A define quality of french patisserie that also serving mouthwatering savoury dishes in a classic decorated concept on the busy street of kerobokan. Truly a hidden gem.

Modern Australian cuisine made with local ingredients and imbued with Asian flavour, including exotic Indonesian herbs and spices.

P +62 361 844 6392

Jl Raya Kerobokan no 10A Banjar Taman Kerobokan Bali +62361 7473138 / +6281 238 974 888

Jalan Petitenget 77X P +62 361 473 7681

Primo Bali

Smokehouse BBQ

The Parlour

An artisan chocolate factory with a mission to make a world a better place through good chocolate.

Treat yourself to a carnivore’s dream with all the trappings! Thursday evenings at Anantara.

Funky retro design meets a tasty menu of eastern and western-style comfort food in the heart of Petitenget.

Jl. Bumbak 130X Banjar Anyar Kelod – Kerobokan P +62 361 743 3853

Wild Orchid Restaurant at Anantara, Seminyak Bali Resort &Spa P +62 361 737 773

Jl. Raya Petitenget No. 15XX P +62 361 473 4654

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Kuta and North Bali, Nusa Dua

Bali Asli

Camilla Mozzarella Bali

Gracie Kelly’s Irish Pub

Promoting Balinese cuisine and culture, Bali Asli works with the local community by supporting those who fish, farm and forage in the nearby fields, ocean and jungle.

Experience a delectable range of artisan cheese combining ancient recipes from southern Italy with local dairy products.

Authentically designed with antique Irish paraphernalia and souvenirs, Gracie Kelly’s Irish Pub is the perfect place to have a great time in the heart of Kuta.

Jl. Glumpang, Amlapura, Karangasem P +62 8289 703 0098

Jl. Sunset Road 1X Seminyak

Bali Dynasty Resort Jl. Poppies II 7c, Kuta | P +62 361 752 403

Lembongan Beach Club

Paradise Dynasty

Sembilan

A gourmet dining experience on the small sunny island of Lembongan, with a beachside menu consisting of classic and fusion dishes.

Amazing signature dumplings and Northern Chinese cuisine served in elegant surrounds.

A definite modern Balinese dining venue, combining island culinary traditions with contemporary presentation.

Pantai Jungut Batu, Nusa Lembongan P +62 361 737 282

Beachwalk L1 #B-12, 12A, Jalan Pantai Kuta | P +62 361 8465 582

Pullman Bali Legian Nirwana Jl. Melasti no. 1, Legian | +62 361 762500

Tetaring at Kayumanis Nusa Dua

The Caffeine Coffee Shop

The Warung at Alila Villas Uluwatu

An elegant dining venue introducing guests to the authentic flavours of cuisine from around the Indonesian archipelago.

A warm and affordable place slightly hidden from the street, serving good strong coffee and more.

Fabulous Indonesian cuisine with sublime ocean views creating a one-of-a kind experience.

BTDC Area Nusa Dua P.O. Box 777 Nusa Dua P +62 361 770777

Jl. Legian Kaja No. 462 Kuta +62 361 750 998

Jl Belimbing Sari, Banjar Tambiyak, Desa Pecatu P +62 361 848 2166

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Monsieur Spoon

Boutique French Bakery Jalan Pantai Batu Bolong no. 55, Denpasar, Bali P +62 878-6280-8859

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