december 2014 EDITION 64
ISSN 2085-5907
Retro Comfort The Parlour
A Festive Feast Mantra
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� a m t s i � h C
in Bali let’s eat! 1
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Contents
38
December Musings
22 Christmas in Bali
The Latest
Spotlight
12-15
34 Retro Comfort The Parlour
Local Cuisine 16 Classy Indonesian Classics Alila Villas Resort, Uluwatu
The Essential
Our Cover Photo by: Heri Obrink Location: Mantra
The Main Affair 38 A Festive Feast Mantra
20 Ice Cream Tales
Must Try
The Newest
42 All in One Best Of Bali
26 Authentic French Fare Les Buku
Asian Cuisine 30 Dining by The Ocean Sushi Tei
Street Food 46 Balinese Sweets
Traditional Recipe 48 Jaje Gambir
4 let’s eat!
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Indulge in a
feast for the senses
this festive season.
FESTIVE CELEBRATIONS 24 DECEMBER 2014 – 1 JANUARY 2015 Dine and celebrate with us this festive season at our award winning Ju-Ma-Na Restaurant and Bambu Restaurant. An eclectic range of gourmet favourites and a tantalising culinary experience awaits you.
RESERVAT IONS: 1800 232 5599 • BANYANTREE .COM CHINA • INDONESIA • KORE A • MALDIVES • MEXICO • SEYCHELLES • VIETNAM • T HAIL AND • UNI T ED AR AB EMIR AT ES
34
56
30
The Specialists 50 Masahiro Saitoh Master Baker, Bali Kobo
Ni Nyoman Jati
Owner and Baker, Roti Segar
The Insider 52 Chef Kazuo Takagi
Let’s Cook 54 Glass Noodle Chicken Salad
Cafe Culture 56 The Breakfast Club
3Three Cafe
Soul Food 58 Colourful and Creative
Cafe Cous Cous
Hungerlust 62 Eumundi Markets
54 42
Regulars 66 Food Talk 67 Map & Directory
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editor’s note
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
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
The Best Holiday Hotel with Kids It comes as no surprise that for the third consecutive year, Bali Dynasty Resort was voted as ‘Most Favourite Family Resort in Bali,’ by Holidays with Kids, a popular Australia’s travel & lifestyle magazine. Bali Dynasty Resort has long been known as the perfect getaway for family with kids, due to its fun activities and facilities such as the bungee trampoline, Kids Water Fun Zone and various interactive programs. Lots of Christmas fun for the kids can also be had this year, check out our Christmas feature for details. Bali Dynasty Resort
I Jalan Kartika Plaza, Kuta
P +62 361752403
Butchering the Burger The fast-growing burger empire from Hong Kong is now opening in Bali. The Butcher’s Club near Jalan Petitenget is a large venue and claims the privilege of being the first international outlet outside Hong Kong. The Butcher’s Club signature dry-aged beef burger with maple-glazed bacon and cheddar cheese will definitely inspire meat lovers on the island in search of a big fat burger. The Butchers Club Burger Bali Jalan Cendrawasih – Umasari, Kerobokan
Fashionably Loved As of September, Bali now boasts the first fashiontv hotel. The spectacular grand opening was filled with big names in the international music and entertainment industries who attended the three days party extravaganza. Love F Hotel by fashiontv is equipped with the hottest nightclub as well as fabulous bars and private cabanas, fashionably designed (of course) for party goers and hotel guests. Love Fashion Hotel by fashion tv
I Jalan Raya Legian 121 Kuta
P +62 361 8496688
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Black is the New Bread Ever innovative, much loved artisanal French bakery Monsieur Spoon has introduced a range of black bread and pastries. Utilising the Japanese technique of Takesumi or ‘bamboo charcoal’, the bread and pastries are baked and carbonised under specific conditions following the tradition. From black baguette to black macaron, all of those delicacies are high in antioxidants, proven to absorb toxins in your body. Traditional Christmas items, including decadent hampers are also available to celebrate the festive season. Monsieur Spoon outlets in Canggu
I Umalas and Oberoi
P +62 878 6280 8859
East Eats West
The busy Jempiring Restaurant at Aston Denpasar Hotel & Convention Center is serving up a special East West Foodie Festival from October 1 to December 31, 2014. The food festival is a tribute to world cuisine featuring popular delights like Surf and Turf, Steamed Barramundi Chinese-style, and Vietnamese Spring Rolls, as well as cooling drink such as Virgin Strawberry Mojito. Be sure to book a table before this year ends. Aston Denpasar Hotel & Convention Center Jalan Gatot Subroto Barat No. 283 Denpasar P +62 361 411999
An Italian Feast Very much like the highly-prized tartufo mushrooms, the suitably named Tartufo Ristorante Pizzeria is a place to be savoured. Set in the rolling hills of Ubud, it offers a wide range of Italian dishes with traditional wooden fire pizza oven producing flavourful and robust round pizzas, like the popular Cinque Formaggi or Frutti di Mare. Meat lovers will also revel in offerings such as Grigliata Mista di Manzo e Maiale, a tribute to pork and beef. Tartufo Ristorante Pizzeria
I Jalan Raya Sanggingan Ubud
P +62 361 977 449 14 let’s eat!
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Eat, Write, Love This year’s Ubud Writer’s Festival was juicier, tastier and more stimulating than ever before as authors, writers and participants from around the world descended on Ubud for four fabulous days of writing workshops, book launches, panels, spoken word and music. As always, food played a huge role in the festival, with special events including a magnificent Balinese feast named ‘After Sarawati,’ hosted by festival founder and esteemed author Janet De Neefe, at her famed restaurant Casa Luna. Rondji’s set the scene for The ‘Long Table Lunch’ which led diners on a culinary journey across the archipelago, while the popular ‘Jalan Jalan’ event combined story telling with a scenic walk across the rice fields and a delicious organic brunch at Sari Organic. The ‘Kitchen’ program enabled attendees to get hands on as they joined daily workshops with the island’s top chefs, including Chris Salans of Mozaic who revealed his recipe for pink torch ginger sorbet, while Chef Eelke shared secrets from Locavore, and celebrated dessert chef Will Goldfarb of Ku de Ta, taught participants how to whip up a meringue with organic Balinese palm sugar. The ‘Environment Day’ at Five Elements combined inspirational talks with a sublime 3-course raw lunch and a fascinating presentation from the Bali Slow Food Movement. www.ubudwritersfestival.com
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local cuisine
Classy Indonesian Classics Set on the soaring cliff tops of the Bukit Peninsula, The Warung at Alila Villas Resort, Uluwatu serves up fabulous Indonesian cuisine with sublime ocean views to create a one-of-a kind experience.
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Balinese Green Papaya Salad with Prawns
Siap Mepanggang
With a stark beauty that mirrors the savannah-like
recently appointed Alila Executive Chef, Stephane
landscape that surrounds it, Alila Villas Uluwatu takes your
Simond, has been inviting guest chefs from around the
breath away. The award-winning eco design incorporates
islands to spend a week at the resort in order to enhance
recycled teak and creamy lava stone in a contemporary
existing recipes and develop new dishes. Billed as the
architectural masterpiece, complete with lavish infinity
‘Indonesian Culinary Festival’, guests have included Chef
pool that stretches to the edge of the cliffs. The pool area
Beni, from East Java, who is well known for elevating
is dotted with square cabanas of latticed timber, including
traditional flavours that exude a strong sense of nostalgia,
one that juts out over the cliffs to provide one of the most
while appealing to sophisticated palates. Petty Elliot,
dramatic sunset spots in Bali. Perfectly positioned to take
a renowned chef, food writer and author from North
it all in, the Warung offers some of the finest Indonesian
Sulawesi has also contributed her skills and recipes
food to be found on the island.
with some signature Sulawesi dishes now on the menu,
Elaborating on a longstanding concept of celebrating the rich diversity of flavours from across the archipelago,
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including Kaki Babi Garing, crispy pig trotters with chilli tamarind sauce.
let’s eat! 17
Sate Lilit Ikan
Colenak
Seating is available on the outdoor terrace, but we choose
Prawns, followed by Sate Lilit Ikan served on a mini ceramic
a magnificent long wooden table in the dining room that
grill. The minced fish sate are flavourful and fragrant,
runs the length of the open kitchen. Chefs wear traditional
and even better once dipped in the sublime homemade
Balinese Udeng (head dress) rather than chef hats, and
peanut sauce imbued with subtle spices (recipe courtesy
the elongated counter is lined with ethnic artefacts and
of Chef Beni). The grilled chicken in the Siap Mepanggang
big terracotta pots brimming with fresh fruit and spices.
is tender and tasty, and once again, the accompanying
Set menus offer the opportunity to indulge in a feast of
sauce is exceptional – a creamy roasted coconut sauce
regional flavours, while there is also an extensive a la
with a hint of curry.
carte menu.
Dessert is a lovely Colenak, a warm and hearty Sundanese
All diners receive a complimentary starter, delightfully
dish, layering grilled banana with cassava, candied jack
served in a congkak – a traditional wooden board game,
fruit and a palm sugar syrup. Finally, a Klapper Tart, a rum
filled with 12 different sambals, pickles and sauces, and
and raisin type affair made with a recipe from Chef Petti.
kerupuk (crackers.) It all tastes good, although the saur
A little like a thick creamy exotic cocktail, it combines
(toasted coconut), pickled pineapple, sambal bongkot
young coconut, with the crunch of Manado almonds and
(ginger torch flower with lemongrass,) and the aptly
the squelch of raisins.
named sambal pedas (hot sambal) made with green chillis, particularly stand out.
Offering far more than a typical ‘warung,’ a trip to Alila is truly a destination dining experience. Alison
Next, an aromatic Balinese Green Papaya Salad With
Alila Villas Resort Uluwatu I Jl Belimbing Sari, Banjar Tambiyak, Desa Pecatu I P +62 361 848 2166
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70 I Open 11.30am - late
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the essential
Ice Cream Tales “Without ice cream, there would be darkness and chaos.” - Don Kardong Synonymous with summer days, beach holidays and happy times, there is nothing quite like cooling down with an ice cream on a sunny day. Whether thick creamy Italian style gelato, icy fruit based sorbets, a decadent sundae, or a tub of Ben & Jerry’s, ice cream is guaranteed to bring a smile to your face.
It takes 12 gallons of milk to create one gallon of ice cream.
The biggest ice cream sundae was created in Edmonton, Alberta, Canada in 1988. It weighted 24 tons.
Vanilla is the most popular ice cream flavour The “Brain Freeze” effect
across the world.
is triggered when ice touches the roof of your mouth, which causes blood vessels in the head to dilate. People of the Persian Empire were the first to make ice cream by pouring grape juice concentrate over snow in 500 BC.
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musings
� a m � � i � � C
i l a B
in
From traditional western-style feasts with all the trimmings, to Balinese-style banquets, hearty barbecues and lavish buffets, we bring you 12 ways of celebrating Christmas in Bali.
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Christmas Eve Buffet
http://expatliving.sg
With interactive kitchen, live cooking stations, traditional Christmas favourites and plenty of desserts, Christmas Eve at Pullman Legian Nirwana will put you in great spirits. Expect a visit from Santa, magic tricks and live music. Price IDR 380,000 ++ Add IDR 450,000 ++ for free flow including bubbly! Jalan Melasti 1, +62 361762500.
Barbecue and Beer
Get the festivities started on Christmas Eve with a tasty barbecue at B.O.B, with a choice of Meat Lovers, Seafood or Land and Sea. Includes a glass of ice cold Minus Two San Miguel drought. Word for the wise…. this is the coldest beer in town. RP 149.0000 k ++. Jl Raya Petitenget 27C +62 361 4741122
Brunch by Night – Christmas Edition On Christmas Eve & Day, Feast at Sheraton will create an evening version of its renowned Sunday Market Brunch. Staged like an open-air market, the Christmas setting will include stollen and gluhwein, entertainment by Vagabond, and a generous selection of dishes. From RP 555.000++ per adult including limitless non-alcoholic beverages. On Christmas Eve, Bene at Sheraton honours an Italian tradition with its ‘Feast of the Seven Fishes’, a five-course, Sicilian-inspired menu beginning at sunset on the rooftop with a traditional Sicilian Limoncello aperitif. From RP 549.000++ (additional RP 449.000++ for wine pairing.) Sheraton, Bali Jalan Pantai Kuta +62 361 846 5555.
Gift Ideas
Bene at Sheraton Bali Kuta Resort
Monsieur Spoon Hampers make a great gift idea and are packed full of goodies from everyone’s favourite French bakery. Think macarons, homemade jams, madelines and viennoiseries. Also available, gift boxes of macarons, and all kinds of festive treats, including the divine Buche de Noel (traditional Christmas log). Umalas/Oberoi/Canggu 087862808859.
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Family Celebration Always a hit with the kids, Bali Dynasty Resort is putting on a grand Christmas Day Buffet with presents from Santa (under 12’s) and kid’s Christmas carols. On offer, the freshest seafood, Sage Stuffed Roast Turkey, Honey Glazed Gammon Ham with all the trimmings, Mince Pies, Christmas Pudding with Brandy Sauce and Fruit Pavlova. Includes Bucks Fizz on arrival and free flow soft drinks. Price Rp 425,000. Children 7-12 Rp 212,500. Children under 6 free. A dinner buffet will also be served. Jalan Kartika Plaza, + 62 361 752403.
Boneka Restaurant St. Regis
Legendary Lunch
at
The iconic Chez Gado Gado is serving a divine Christmas lunch on its breezy terrace overlooking Seminyak Beach. A special holiday menu includes starters such as Seafood Vol au Vent and Classic Prawn Cocktail; Grilled Swordfish or Roast Turkey for mains, and Christmas Bread Pudding or Chocolate Brownie for dessert. A sommelier is on hand to pair wines from the fabled Gado Gado cellar. Jl. Camplung Tanduk 66, +62 361 730573.
A Feast to Remember
Celebrate Christmas in regal style at the one and only St Regis with classy festivities taking place at various venues throughout the day. Bali’s premier restaurant, Kayuputi, on the seafront will be serving a divine 6-course Christmas degustation menu on the 24th and 25th, featuring salmon, scallops, fois gras, veal, duck and lamb, optionally paired with wine from the finest cellar on the island, RP 1.750,000. Alternatively, enjoy a festive High Tea at King Cole Bar including succulent lobster pie, fresh bakes scones with clotted cream and a variety of holiday goodies, RP 350,000. Or opt for Brunch at Boneka with complimentary aperitifs, lobster egg omelette, carving station, classy holiday dishes, and the signature Valhrhona chocolate fountain. Rp 795,000. St Regis Bali Resort, BTDC Nusa Dua +62 361 8478111.
View From the Top
Usher in Christmas Eve at Bambu Restaurant, by treating yourself and your family to a grand buffet piled high with traditional trimmings and seasonal favourites. Includes carols from the Christmas choir and a visit from Santa. Alternatively, indulge in a decadent cliff top culinary journey at beautiful Ju-Ma-Na restaurant on the 24th or 25 with a choice of 3 or 5-course set menu. Banyan Tree Ungasan +62 361 300 7000.
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Sundara, Sayan
Jimbaran Christmas Enjoy a tropical Christmas at Bamboo Chic, Le Meridien, Bali
with a 3-course set menu available for dinner on
Christmas Eve, and Christmas Day lunch. RP 499,000 per person with free flow local beer, house wine and soft drinks. Jalan Bukit Permai, Jimbaran +62 361 8466888.
Culinary Extravaganza
Bring the whole family to meet Santa on Christmas Eve and listen to carols performed by Alas Kasih Orphanage while enjoying an international culinary extravaganza in the Kertagosa Room at Nusa Dua Beach Hotel for Rp 600,000++, children RP 300,000. Or enjoy a Christmas Day feast in the atmospheric Raja’s Restaurant with a special 5-course Balinese set-menu. Rp 700,000++, Rp 350,000++ per child . Nusa Dua Beach Hotel Kawasan Pariwisata Nusa Dua North 4
Nusa Dua Beach Hotel
+62 361 771210.
12 Days of Christmas With 12 glorious days and nights of celebrations on their events calendar, make sure to get down to Karma Kandara. Treat yourself to a lavish 4-course Christmas Eve Dinner or a traditional Christmas Day Roast at Di Mare, followed by DJs at Karma Beach Lounge. You can also join the Boxing Day Brunch on the 26th, an Ibizainspired Beach Party on the 29th, or usher in the New Year with ‘12 cocktails of Karma’ at the Temple Lounge, followed by a legendary DJ set on the beach. For those still standing, Russian Christmas is celebrated on the 7th January with vodka, caviar di mare and oyster specials. Karma Kandara, Ungasan, Bali +62 361 848 2200.
Beach Club Elegance
Sundara at Four Season Resort, Bali
Relax in elegant beachside surrounds and enjoy an a la carte menu of creative Christmas specialties at Sundara on Jimbaran Bay. On the menu, Seafood Platter, Christmas Ham Platter, Glazed Turkey Supreme with chestnut stuffing, and Christmas-reminiscent brandy pudding and Cinnamon Meringue. Christmas Dinner available on 24,25,26th December, Christmas Lunch on 25th and 26th.
Four Seasons Resort, Bali, Jimbaran Bay 62 (361) 701010. let’s eat! 25
the newest Confit de Canard
Authentic French Fare Serving up traditional French cuisine in a charming brasserie-style setting on Jalan Raya Semer, Les Buku has become a popular eatery for those craving the authentic taste of France. 26 let’s eat!
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Fromage de Chevre Chaud
Pate de Campagne Maison
I love a good food story, and the endearing tale of this
she learned to cook really good traditional-style French
enchanting new French restaurant reminds me a little
cuisine, by devouring recipe and cook books. “You need
of the wonderful book and movie, Julie and Julia. The
patience, ” she says, “You have to cook slowly, you can’t
Les Buku story started in Jakarta many years ago when
push it. ”Her French dinner parties became legendary,
an Indonesian woman named Wiwid met a French man
and when the couple eventually moved to Bali in 2013,
named Hughes. They fell in love, married, and as he was
Wiwid’s authentic style of cooking quickly became the talk
homesick for his native cuisine, she eagerly embarked on
of the French ex pat community. Opening a restaurant
a mission to master the art of French cookery. Competitive
seemed the logical next step, as did its name Les Buku, (a
by nature, Wiwid didn’t just learn to cook French food,
French/Indonesian hybrid of ‘the books’.)
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Arriving for lunch, we walk
slightly tangy goat’s cheese on toasted bread, with springy
across the outdoor dining area
salad greens on the side. The Steak Tartare is also a popular
and into the AC interior, where
dish of hand chopped raw beef; with onion, parsley, cornichon,
one side is given over to a bar
sauce and egg yolk served separately so you can mix it all
and pool table, and the other
yourself. Our main course is a tender Confit de Canard, duck
a simple yet classy French-style
confit accompanied by baby green beans drizzled in a magical
brasserie complete with leather
mustard garlic and thyme sauce and perfectly sautéed baby
banquet
Classical
potatoes. Dessert is a big chunky Profiterole, stuffed with ice
music plays, vintage posters
cream and creme anglaise and topped with dark chocolate for
adorn the walls and cheerful
a taste that is tres magnifique.
seating.
yellow daisies decorate the tables. Working alongside French-trained Chef Resky Tri Anggoro, Wiwid has composed a menu of classics, with absolutely no sign of fusion, no new fangled presentations, and definitely no scrimping on the
The daily two course lunch special is great value at RP 75,000, as is nightly happy hour with RP 35,000 cocktails from 6-8pm. Christmas lunch also promises to be hearty affair, contact the restaurant directly for final menu details. Alison
butter! Signature dishes include Onglet a L’echalotes – hanger steak in red wine and shallots sauce, Cuisse de Grenouille a la Provencale – crunchy fried frog legs in garlic and tomato sauce ‘a la provencale’, D’Escargot de Bourgogne – snails cooked with butter garlic and parsley, Carre d’Agneau au Romarin – lamb rack with rosemary, and of course, Boeuf Bourguignon. We start with a dense and flavourful Pate de Campagne Maison, blending pork with whiskey and Armagnac, attractively presented in a dainty glass jar and served with a rich sweet onion marmalade, crunchy baguette and sharp cornichons. My Salad au Fromage de Chevre Chaud is excellent, combining a thick slice of creamy,
Les Buku I Raya Semer 29 I +62 81805684343
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Profiterole
55 I Open Lunch 12pm – 3.30pm I Dinner 7pm – 10.30pm
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asian cuisine Jumbo Dragon Roll
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Dining by The Ocean The Beachwalk dining scene just got even more interesting, with the opening of Sushi Tei on its second floor. Overlooking famous Kuta beach, the newest branch of this popular Japanese eatery claims spectacular ocean views alongside its menu of sushi rolls and ramen noodles.
Salmon Zukushi
Sushi Tei has been in business on the island for the last seven years. The first restaurant on Sunset Road is now a classic when it comes to casual Japanese fusion dining experience, so it comes as no surprise that they decided to
California Temaki
expand. Officially opened last July, Sushi Tei Beachwalk is now a popular dining destination in itself.
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Intimate and elegant are the two words that come to my mind when we sit in our wooden booth. Our table is the most sought after spot, due to its direct ocean view and opportunity to bask in the orange glow of sunset. Pale blond wood furnishings and railings manage to create a private setting for each and every table, ensuring a personal experience. Sipping my Sparkling Passion Fruit Grilled Chicken Ramen
Tea, I carefully flip through the giant menu that contains more than 300 dishes. The signature sushi train glides smoothly with various delicacies at the top, ready to be picked by ravenous diners. The delicately plated Salmon Zukushi comes first. An ode of joy made of salmon sashimi, the best fatty and buttery part of salmon belly, as well as salmon roe served in a shell. After a solid starter, we go for the Grilled Chicken Ramen and Tempura Moriawase, a wonderful duet when combined, especially when eaten during the last remaining glow of Kuta sunset. Surely, one ought to order at least one sushi roll when visiting Sushi Tei, so we close the satisfying early dinner with Jumbo Dragon Roll. Rolled into perfection, the famous crab meat, ebi tempura, tanuki sushi roll topped with unagi and avocado is the perfect ending. My date decides to also try one of the California Temaki, crafted sushi hand rolls shaped like a cone. Once again, Executive Chef Takeshi Ogino and his team manage to victoriously bring out the best of the Sushi Tei brand. Aside from the distinction of being the only ocean front Sushi Tei restaurant in the world, it also proves why people keep coming for more. Eve
Sushi Tei I Beachwalk L2 Block C 14-16 Jalan Pantai Kuta I +62 361 8464972/8464973 145 Opening hours Sunday – Wednesday 11am -10.30pm, Friday & Saturday 11am - 12pm
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Spotlight
Retro Comfort The vintage design of The Parlour on Jalan Petitenget encapsulates the retro revival that is all the rage in Jakarta, and complements it with an international menu of eastern and western-style comfort food. 34 let’s eat!
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W
hether
looking
for
an
all-day
breakfast, casual lunch, decadent cake, fancy cocktail or a sophisticated evening meal, you will find it at The
Parlouor. And with outdoor seating areas, dining room, and cosy lounge area with sofas, chaise longue and shelves adorned with potted cacti, there is plenty of space for enjoying the retro chill out vibe. Bright and cheerful, the dĂŠcor is a fun mishmash of sunflowers, exposed light bulbs and vintage paraphernalia, including ancient typewriters, cameras and musical instruments; while a magnificently modern depiction of a Balinese girl painted across a white washed wall makes an evocative and eye-catching feature. I always enjoy eating breakfast for lunch, and am happy to spot Huevos Rancheros on the menu. Deconstructed, it arrives on a wooden board with tiny individual fry pans baring perfectly rendered sunny side up eggs, with crumbly feta, home cooked beans, tangy homemade salsa and slices of spicy chorizo on the side. Two warm tortillas are provided for wrapping or dipping into the
Indonesian Ox Tail Soup
tasty assortment.
Cotton Candy
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Huevos Rancheros
The Indonesian Ox Tail Soup takes us away from Mexico and lands us squarely back in Indonesian turf, with a 20-hour slow cooked oxtail that is literally falling off the bone and into a deliciously fragrant broth of ginger, lemongrass, shallots and garlic. A very hot chilli paste is served separately for those who wish to add fire. Other Asian faves on the menu include Fragrant Asian Style Chicken Rice, and Chinese Noodles, while
to the theme, I also try a Red Velvet Coffee, essentially a
international dishes include the popular Wagyu Burger
cappuccino shaken with raspberry syrup and Crème de
XL for Two, Grilled Australian Sirloin, and Blue Cheese
Cassis, and topped with whipped cream. On the subject
Tortellini.
of cocktails, the impressive Cotton Candy is presented as a
Those in the mood for coffee and cake can salivate over the sweets selection housed in a glistening glass deli counter that brims with individual Pear and Almond Tarts, Chocolate Mousse and Chocolate
tower of pale blue candy cane, which dissolves as the mix of raspberry vodka and X-Rated Fusion Liquor (vodka infused with blood orange, mango and passion fruit) is poured on top to create a sweet and strong concoction.
Tarts. My Red Velvet Cake is delicious, with a fluffy,
Happy Hour specials from 5 - 7pm include 70K Martinis,
tangy cream cheese frosting encasing a soft and moist
Platters of Shooters for 350K and 2 for 1 jugs of Sangria.
crimson-hued cake layered with more frosting. Sticking
Alison
The Parlour, Kitchen, Bar and Lounge I Jalan Raya Petitenget No 15XX
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the main affair Zaarta’ Spiced Pork Chop
Festive Feast With a talented chef and skilled mixologist joining the team at Mantra, there is plenty of new inspiration, reflected in a tasty Christmas Day menu that combines traditional flavours with modern flair.
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While big in space, Mantra retains an essential cosiness with its exposed brick walls, retro style sofas, tables adorned with daisies, and al fresco setting on the terrace. On the dining front, Mantra took a shift in direction in recent months with the appointment of Aussie chef Nick Philips (who helmed Cocoon for three years,) and bar consultant ‘Max the Mixologist’ who hails all the way from Monaco. The revamped menu reflects Nick’s signature style of modern Australian cuisine made with local ingredients and imbued with Asian flavour, including exotic Indonesian herbs and spices. Think BBQ Pork Belly with apple cassava puree, mango macadamia nut and tiger prawn fritter, and Tempura Fish and Chips with watercress citrus salad and lemon chilli aioli. We get a sneak peak into the
Christmas Day menu, which Nick
describes as “Traditional, without being old school,” adding, “with the hot weather I wanted to keep things tropical and fresh.” The Cured Kingfish is a subtle blend of sweet and salty, with fish cured in a puree of roast beetroot juice infused with sugar, vanilla, salt and orange zest, then scattered with mango, flower blossoms and tempura avocado. The Grilled Halloumi Salad is an alternate entrée, the distinctive salty taste of the cheese contrasting with pressed watermelon, garlic croutons, peppery rocket and just a dash of chocolate balsamic.
Sticky Date Pudding with Homemade Ice Cream
Customised cocktail
Cured Kingfish
Grilled Halloumi Salad
The Char Grilled ‘Zaarta’ Spiced Pork Chop is a festive
and fruity creations, like the Peach and Rose Caipirissima
main course that sees a generous pork chop cooked sous
blending lime and rose sugar with Havana Club and
vide with middle eastern spices, atop a bed of tangy
peach puree. He also concocts drinks based on personal
‘skordalia’ mashed potatoes, made with extra virgin olive
preferences, which is how I end up with a customised
oil, lemon and garlic – which keeps it lighter than the
cocktail, based on my request for sweet/sour/spicy.
more common butter and cream. It comes with dollops
Crimson-hued, with an icy topping of berries scattered
of raspberry and seeded mustard emulsion, and tasty
with powdered sugar it looks like a white Christmas,
salad of walnut, apple and radicchio. A Rolled Roasted
but the refreshing taste is perfect for the tropical heat
Turkey Breast with Tuscan spices, lemon mashed pumpkin
with a blend of fresh berries, lime, Sailor Jerry Rum and
and baby vegetables is also available. Dessert is a Sticky
strawberry liqueur. The ‘something spicy’ is revealed in
Date Pudding with Homemade Ice Cream, made with a
intoxicating after-notes of chilli.
recipe from Nick’s mum. Crunchy macadamias and a hint of chocolate are lovely additions to the pudding while the ice cream, blended with mixed berries, dry fruit, cloves, lemon zest and biscuit crumbs is sensational.
Available on Christmas day/night (as well as regular a la carte menu,) the Set menu is RP 300,000++, while the kid’s menu of Macaroni, Roast Turkey with Mash and Vanilla Crème Brulee is RP 120,000++. There will also be
On the liquid front, Max uses only premium spirits and has
live music and a kids corner. Reservations recommended.
completely reinvented the cocktail list with his own fresh
Alison
Mantra I Jl Jalan Petitenget 77X
40 let’s eat!
I P +62 361 473 7681 I
70 I Open Christmas Day 12.00 -10.30pm
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Quint from StreetArt Land
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let’s eat! 41
must try
All i n All in n i All
ONE
Chocolate Brownie
42 let’s eat!
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One of the newest ventures to rise on Jalan Petitenget, B.O.B (Best of Bali,) aims to provide an all-encompassing experience, from steakhouse, to Japanese robatayaki, to VIP roof top bar. We drop by to see what’s on the menu for Christmas lunch. This venue is big, and I mean really BIG. As general manager, Badrusalam, shows us around he explains, “This is not a restaurant, it’s a journey, a lifestyle.” He adds that their intention is to create an experience of the, “If you haven’t been to B.O.B, you haven’t been to Bali,” variety. Seating 670 with standing capacity for over 2000, B.O.B is essentially an all-in-one venue, with everything on offer from shisha and cocktails, to roof top tapas, Indonesian coffee house, pool bar, Japanese barbecue, atmospheric garden joglo restaurant, and New York-style steak house. The finishing touches are being applied to the sprawling garden area when we visit, so we take a seat in the atmospheric air cooled lounge with dark timber wall panelling and floors, red back lighting, upholstered lanterns and stylised skyline mural. The effect is Javanese Joglo meets New York Steakhouse, with a touch of mid west saloon bar thrown in for good measure. Mint Slushee
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let’s eat! 43
Babi Kecap
Chef Sahrul has worked in various well known resorts and
On the liquid side of things we enjoy a White Wine
restaurants across Bali, from Le Meridien to Cocoon, and
Sangria that is refreshing, light and brimming with fresh
has created a Christmas menu that he explains reflects an
lemon, mint and apple, as well as a highly perfumed Mint
Indonesian-style of celebration. While predominantly an
Slushee, combining Bacardi Gold with lychee, passion
Islamic nation, a large number of Christians in Indonesia
fruit, mint leaf and homemade mint sorbet.
observe Christmas with their own traditions. The starter is a hearty Babi Kecap, tender braised pork basted in basar gede (traditional Balinese spice paste,) accompanied with a fresh lemon cream, bok choy and a sweet soy sauce. Red Snapper makes a tasty main course, served in a wonderfully fragrant creamy broth of kalamansi,
I must also mention that this place surely has the iciest cold beer in Bali, thanks to Minus Two, the elite cooling system that is all the rage in Jakarta. Bintang, San Miguel, Kilkenny, Carlsberg and Anker Stout are all on tap, and I have to say, Bintang never tasted so good. Alison
lemongrass and coconut milk. The fish is pan seared, perfectly tender and topped with mixed peppers, fresh mint, basil and coriander, and a frothy kalamansi foam infused with spices. Dessert is a rich and dense Chocolate Brownie surrounded by a tart passion fruit soup dolloped with chocolate sauce and topped with a fruit salad of apple, mango and strawberry. The brownie is excellent and goes particularly well with the crunchy apple in the fruit salad. The three course Christmas lunch is great value at RP 265,000 ++.
Red Snapper
Best of Bali I Jl. Raya Petitenget No 27C I P +62 361 474 1122
44 let’s eat!
670 I Open 12pm - 2am
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let’s eat! 45
street food
Sweet Bali
Colourful and flavoursome are the best way to describe Bali’s traditional cakes which are mostly made from fresh natural produce. The Balinese usually devour assorted sweets for breakfast or as an afternoon snack, which is why sellers mostly open their stalls in the market in the early morning and after lunch.
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Laklak is Balinese pancake made from rice flour mixed with
cake made of tapioca and lupis, a triangular-shaped cake
coconut milk, a little sugar and salt, and the fresh juice
made of glutinous rice and suji leaf for a natural green
of pandan leaf. The result is a tiny green pancake with
colour. Also in the package is steamed black sticky rice. It
the natural fragrance of pandan and a smooth texture. A
might not look interesting, but it is the neutraliser for the
drizzle of shredded grilled coconut and thick palm sugar
sweetness coming from the liquid palm sugar and it has
syrup on top enriches the cake with extra sweetness.
many benefits for the body, such as repairing damaged
Another attractive plate of colourful assortment is the jaje campur, which is a mix of delicacies. In a little package of jaje campur, you may find jaja gilin, a pink and gooey
46 let’s eat!
liver cells, preventing cancer and tumours, slowing down aging, cleaning cholesterol in the blood and preventing anaemia.
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The most famous cake from Tanah Lot is klepon. With a shape a bit bigger than a marble, it should be eaten in one go as it has sweet lava inside. Klepon usually comes in a green colour, but purple klepon is also sold. Regular klepon is made of white glutinous rice flour mixed with other ingredients, and suji leaf as the natural colouring. While the purple version is made of black glutinous rice flour. However both are equally delicious. Inside the cake is sweet thick liquid made of palm sugar and a smidgen of shredded grilled coconut usually accompanies this dish. Jaje Gambir is a chewy and flavoursome delicacy and one of Bali’s most authentic traditional cakes. Shops usually hang the cake to keep it dry. The little black cube cake is covered with bamboo leaf and has a tasty flavour, a fabulous texture and a sweet surprise on each gooey bite. Made of glutinous rice, taro and moong bean, jaje gambir is actually a great choice for a healthy snack as it packed with nutrition. High in fibre is lempog, a brownish sticky cake simply made of cassava and palm sugar. The Balinese usually eat lempog with a cup of coffee or tea. The carbohydrate contained in the cassava makes the lempog a good breakfast dish because it provides energy. The cake is even more delicious when served with shredded fresh coconut. Dewi
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let’s eat! 47
traditional recipe
b Jaje Gambir b Jaje
gambir
is
a
chewy
and
flavoursome delicacy and one of Bali’s
most
authentic
traditional
cakes. The little black cake wrapped inside bamboo leaf packaging used to be most famous sweet souvenir from Bali. Nowadays jaje gambir often hangs in the store long past its expiry date. The charm of the treat seems to be drowning in the fast development of gastronomy scene in the island. The cake may not look so attractive once the green leaf package is opened. However the little black cubes offers tasty flavour and a fabulous texture of sweet surprise on each gooey bite. Homemade palm sugar is included in the ingredients to add a natural sweet sensation. The cake is relatively easy to make, maybe the hardest part is to find the bamboo leaf amidst the concrete blocks in the city.
Ingredients:
Filling:
200gr Black glutinous rice flour
200gr Moong bean
100ml Thick coconut milk
1/4tsp Sea salt
100gr Taro
150gr Palm sugar
Coconut Oil Bamboo Leaf Thread
Method: Mix all the main ingredients while stirring slowly. Knead the batter while adding the taro little by little. For the filling, roast the moong bean and then use the food processor to mash it until it become meal. Mix the moong bean with the palm sugar and sea salt. Stir evenly until it can be shaped like a tiny marble. Grease both hands by applying coconut oil. Use a spoon to take the dough and flatten it with your hands. Wrap the mung bean marble. Take a piece of bamboo leaf. Apply some coconut oil before placing the cake at one end of the leaf. Wrap the cake just like you would wrap a gift. Tie the little package up with a thread. Boil the gambir for about 2 hours. Once the gambir is cooked it must be hung to dry naturally.
48 let’s eat!
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the specialists
Masahiro Saitoh Master Baker of Bali Kobo
50 let’s eat!
Ni Nyoman Jati Owner and Baker, Roti Segar
“I saw a person die because of starvation when I
Born and raised in Tabanan, the talented Ni
was in high school. It changed and disturbed me
Nyoman Jati didn’t plan to be a baker. “My
to the extent that I decided to become a chef so I
husband was never satisfied with the bread
could create good food and make people happy,”
in the market at that time. I wanted to make
tells Chef Saitoh during our interview at his recently
him happy and so I learnt the art of baking by
opened bakery and restaurant, the first Indonesian
myself,” recalls Nyoman, laughing at her early
branch of Japan’s famous Okayama Kobo. In charge
attempts with baking. Since 2006, Roti Segar
of teaching the staff all that they need to know about
has been delivering their freshly baked breads
baking Kobo’s signature bread, Chef Saitoh has
all over the island. “I found out that baking
been very busy. “Our breads share the distinction of
bread inside an old brick oven fired with wood
containing no preservatives and are always freshly
is the best way, and that’s what we have been
baked daily,” explains Chef Saitoh proudly.
doing ever since.”
Bali Kobo Bakery & Restaurant Lippo Mall Kuta LG- 05, Jalan Kartika Plaza Kuta P +62 361 8978070
Roti Segar Jl. Bumbak 130x, Banjar Anyar Kelod, Kerobokan P +62 361 744 0421
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Bakers Battle! The delicious aroma of freshly baked bread adds certain warmth during our interviews with these two talented bakers at their posts. Ni Nyoman Jati from Roti Segar and Masahiro Saitoh from Bali Kobo happily share their passion for baking and ideas for what you can try from their bakery during the Christmas period.
Q: What is your favourite bread? Nyoman: I love small bread, like brioche or grissini which are perfect for snacking! Saitoh: A baguette! The taste is simple and yet you can’t stop eating it.
Q: What special creations do you have in store for Christmas?
Nyoman: Pannetone, the Italian Christmas cake. It will be filled with raisins, orange peels and cherries. Call ahead to order! Saitoh: Stollen, a German fruit cake! It’s going to be made with secret recipes and ingredients, so be ready for some surprises!
5am, depending on the order. We are lucky to have an incredibly good and strong team! From 5 to 7am, we do the deliveries. Saitoh: We start baking from the early morning and have everything ready on the display at 10am. After that, we teach and coach the staff so that hopefully they are going to be even better than myself soon!
Q: What do you recommend for the first time visitor to your venue?
Nyoman: I recommend the Italian country bread with its natural and locally sourced ingredients. Visitors are free to sample everything in our shop though! Saitoh: Try our Original Bread! It has a completely different taste from the others in the market, since we
Q: Do you care to share your plans for the future?
make it with our own secret recipe.
Nyoman: We would love to open an outlet in another
Q: What is the defining characteristic of your
area. We’re open to ideas! Saitoh: I would love to travel more and bake good Japanese bread for people to taste, wherever I go.
Q: Bakers are known to have an early morning start. Can you tell us about yours?
Nyoman: Our team will already be up and mixing the dough at 1am. An hour later, we start baking until around
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bakery?
Nyoman: ‘Made with love’, all ingredients are sourced locally , and there are no preservatives. Saitoh: Our breads are baked daily and always fresh. We call it ‘heartfelt bread’ because it is the product of our passion Text by Eve
let’s eat! 51
insider Tell us the story of how you decided to become a chef? My grandfather was a chef and owned
his
own
restaurant.
He
Chef KAZUO TAKAGI
about the season and it must be able to satisfy the diner’s five senses, only then we can call it a good Kyo-ryori.
about food, as well as the dedication
What do you think is the position of Japanese cuisine internationally, and how can you take it up to the next level, through your cooking?
and great passion one has to have to
Well, I am happy that Japanese cuisine
be a good chef. I joined the rank of
has reached its current popularity.
culinary professionals when I was 23
Personally, I would say that there
and eventually managed to run my
are very few Japanese restaurants
restaurant, Takagi.
outside Japan that serve precisely the
inspired me to be a chef from when I was as young as three years-old. He is my role model and taught me a lot
same quality that you find in Japan.
Can you tell us the story of how came to have your own restaurant and ended up getting Michelin stars?
I have a deep respect and love for
It’s a long story but it boils down to
authentic Japanese cuisine, and that
dedication and passion; even until
those chefs will transform what is
now, I don’t think I really know how it happened with the Michelin stars! It’s a very competitive and difficult list to get into. I believe there are quite a lot of people who love and support my restaurant, they are happy customers and I think their satisfaction and stories led to the Michelin stars.
What is the secret to your success? There is no secret, really. I just do my best in providing the guests with satisfaction and that is pretty much everything. Kyoto cuisine, or Kyo-ryori as we call it in Japanese, is a magnificent form of art, a
traditions. My hope is that I will have the chance to teach more chefs about
The first two-starred Michelin Japanese chef recently graced Bali with a visit to KO Japanese Restaurant & Cocktail Lounge at InterContinental Bali Resort. In between preparing for his cooking class and gastronomic dinner, we managed to sit with him and talk about his success story and how he perceives the popularity of Japanese cuisine worldwide.
known as “Japanese cuisine” in their country into the real thing.
How do you define good food? It has to be balanced in taste, ingredients and presentation, like my broth soup. You can define the style and the quality of the restaurant through a bowl of its broth. Ours is made with the kelp from the Japanese cold sea-water and dried tuna flakes from Kyushu. That soup is the base of a lot of our dishes. Text by Eve
composition of delicate balance. It takes detailed preparation and is designed to appeal to the senses.
How did your upbringing affect your way of immaculately serving the Kyo-ryori? I am lucky to have a great master chef 52 let’s eat!
as a teacher and inspiration. I learned
Our
a lot of techniques and details from
was supported by KO Japanese
him. Most importantly, I learned
Restaurant at Intercontinental Bali
about the importance of the correct
Resort, Jalan Uluwatu 45 Jimbaran,
attitude to survive and flourish in
P +62 361 701888
meeting
with
Chef
Kazuo
this field. Kyo-ryori is about beauty, www.letseatmag.com
let’s cook
Glass Noodle Chicken Salad Chef Gusti combines Mediterranean and Asian ingredients in this fresh and crunchy salad, with the fragrance of coriander transporting us to Vietnam. “It has a good balance on the palate, is perfect for lunch, and matches the sunny climate!” says Marie, owner of Grocer & Grind. Now you can make your own at home!
Ingredients
(for 1-2 pax)
200 gr chicken breast 100 gr carrot 100 gr Chinese cucumber 50 gr red capsicum 1 chilli 100 gr Wombok/ Chinese cabbage 20 gr mint leaves 20 lemongrass 20 gr basil/ Thai basil leaves 20 gr coriander leaves 20 gr ginger 100 gr cooked Vermicelli noodles 50 gr bean sprout 1 pcs shallot and garlic 5 gr salt 5 gr black pepper 5 gr coriander seeds 10 ml salad oil 20 ml cooking oil Nouc Cham Sauce 1 tbs vinegar 1 tbs fish sauce 10 gr white sugar 1 pcs chilli 1/2 pcs garlic (finely cut) Chef Gusti Ngurah Ariana Grocer & Grind Echo Beach Canggu | Jl. Pantai Batu Mejan Sea Sentosa Resort Complex, Canggu
54 let’s eat!
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1
Whisk lemongrass, ginger, coriander seeds, shallot and garlic in a blender; add salt, black pepper and five drops of salad oil.
2
3
Place chicken breast onto marinated seasoning and put aside for 20 minutes. Heat cooking oil in a pan. Cook marinated chicken breast until it turns golden brown.
Place chicken breast onto a cutting board and slice the chicken to your favourite size.
5
6
Wash and clean mint leaves, Thai basil leaves, coriander leaves, bean sprout, Chinese cabbage, carrot, red capsicum, chilli; cut then slice and put them into a bowl.
Add few drops of Nouc Cham sauce to the vegetable bowl.
4
Soak Vermicelli noodles in warm water until softened.
7
Add Vermicelli noodles and mix all ingredients and vegetables slowly.
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8
Add fresh lime; and your healthy salad is ready!
let’s eat! 55
Cafe Culture
The Club Serving a tempting all-day breakfast menu, 3Three Cafe is a recent addition to the exciting culinary district of Petitenget. Fun and casual, the sidewalk cafe sits below a second floor tattoo parlour, giving clients a chance to sit and gather courage before getting inked.
Cappuccino
Veggie Stack
56 let’s eat!
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B
lack, casual and simple are the first three words that come to mind when I arrive at the cafe. Booth seating provides a comfortable place to sit and do some people watching and my Latte soon
arrives, a much needed frothy elixir, capable of setting my mood for the whole day. A house blend made of Brazilian, Torajan, Javanese and Sumatran coffee beans; it sets me in a particularly good mood to order food. Owned by an experienced Australian and Balinese team, the cafe serves fresh, tasty, light and wholesome food. Take my sexy Veggie Stack, with neatly stacked grilled sweet potato, asparagus, tomato, spinach, mushrooms and feta. Aside from the gorgeous presentation, it is also perfectly executed, right down to the crunch of the asparagus. My friend decides to go all the way with her Gnocchi Pomodoro, generous in portion and very tasty with bits of bacon and parmesan cheese. Blessed with strong WiFi, and plenty of power points for laptops, 3Three Cafe is a welcome addition to the Petitenget dining scene with its no-fuss attitude and brisk cheerfulness. “We come from the hospitality industry and finally decided to make our own place, serving good, healthy food in a casual atmosphere,” explains the manager. Sipping my Very Berry and taking a short break while working on my laptop, I find this cafe to be a delightful little place to eat and work. The smoothie is thoroughly refreshing with berries to boost my antioxidant levels for the day in addition to coconut water, dates and coconut yoghurt. We’ve been tapping our laptops for a while before deciding to order something light to close our brunch. A Pear and Chicken Salad turns out to be the perfect choice; with its light lemon and olive oil dressing and abundance of greens, chicken, pear and walnut it is truly bursting with freshness. Indeed, breakfast can easily being stretched into lunch in this leisurely cafe. Eve
Gnocchi Pomodoro
3Three Cafe I Jalan Petitenget No. 7 Seminyak I +62 361 734284 50 I Opening hours 8am-7pm Open 10am-11pm (weekdays), 10am – 12am (weekend)
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let’s eat! 57
soul food
Colourful & creative
Quinoa and Avocado Salad
58 let’s eat!
Set
Combining the evocative spices of the Middle East, with the laid back atmosphere of Umalas, Cafe Cous Cous serves up delightfully fresh and healthy food including generous allday breakfasts.
on
peaceful
Jalan
Bumbak,
the
surrounding rice fields of Umalas provide both scenic views and a cooling breeze for this lovely new vegetarian cafe. While not huge in space, it is big on atmosphere, with seating ranging from chunky wooden tables on the terrace, to a colourful interior dominated
by
a
gorgeous
mandala,
gleaming chequered blue walls and a cosy lounge area. Cafe Cous Cous was created by Australian, Monique Robson, who lived in Dubai for 13 years, which is how the Middle Eastern flavour comes into play – from wondrously spiced food, to ornate silver jugs, evocative recipe books and the exquisite, brightlyhued tea glasses that make up part of the decor. Balinese touches include silver lanterns, giant macrame pot holders spilling over with leafy plants, and the friendliest of Balinese staff. Monique explains that she was inspired by a desire to “Create fresh and healthy food for my family,” and the thoughtful décor is reflected in an equally well-considered menu of interesting salads, huge all-day breakfasts and imaginative vegetarian fare.
Good Vibrations
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let’s eat! 59
Meze
Beetroot Feta Burger
The colourful and creative Good Vibrations breakfast is
on a lightly toasted bun and layered with mango and
just the thing to start (or continue your day,) with smashed
lettuce, the taste is tropical and light. Salads include a
avocado and perfectly poached eggs served on thick
flavourful and filling Quinoa and Avocado Salad, with
slices of rustic toast, along with crumbled feta, sautéed
springy spinach leaves. Fresh juices also rise to the
mushrooms, wilted spinach and grilled halloumi. It comes
occasion, the thick and tasty Green Juice is sweetened
with a choice of smoothie, coffee or juice. Meze is one
with apple, while the mango smoothie is everything you
of my favourite Middles Eastern dishes and this version
could want it to be – sweet, fruity and exotic. A slice of
offers a variety of dips, falafel, and crispy home baked
home baked Ginger, Carrot and Cardamom Cake rounds
pita bread sprinkled with za’tar. The tabouleh is certainly
out my afternoon beautifully, and is accompanied with a
one of best I have had on the island, and I love that the
Latte brewed with Ubud’s own F.R.E.A.K Coffee – organic
falafel are crispy on the outside and deliciously soft and
cold pressed coffee made with beans harvested from the
moist on the inside and imbued with a pleasing hint of
slopes of Kintamani.
spice. The tzatziki, humus, and babaganoush are equally good.
A lovely place for mingling and lingering, Cafe Cous Cous has already gained loyal followers, looking for a healthy
The vibrant, crimson-hued Beetroot Feta Burger, has
and tasty meal in peaceful surrounds. Alison
a pleasant sweet/salty flavour combination. Served
Cafe Cous Cous I Jl Bumbak. I +62 361 750 998
60 let’s eat!
24 I Open 8am-5pm Mon to Fri (8 -3 on Sat.)
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let’s eat! 61
hungerlust http://eumundimarkets.com.au
Eumundi Markets Set in the lush hinterland of Australia’s Sunshine Coast, the historic town of Eumundi is home to Australia’s largest art and craft market, including legendary Christmas markets. A highlight of the Eumundi experience is definitely the food, with stalls offering locally grown and hand crafted products, alongside traditional cuisine from around the globe.
62 let’s eat!
With its historic ambience and wide streets shaded by
Vibrant, fresh and colourful, the market motto is “Make it,
the sprawling branches of massive fig trees, Eumundi
bake it, grow it, sew it,” and everything from handmade
has always been a magnet for artisans and crafts people,
shoes, to indigenous paintings, handcrafted jewellery
drawn to its laid back ambience and scenic surrounds.
and clothing can be found, with an ethos of supporting
The sleepy country town springs to life on Wednesdays
local talent and crafts. While I love browsing the stalls,
and Saturdays, as well as Friday evenings in the summer,
and never come away empty handed, it’s the food stands
when it sets the scene for world-famous markets. Styled
that really draw me in. Farmer’s tables are piled high
on the traditional artisan and farmers markets of Europe,
with freshly picked juicy local strawberries, perfectly ripe
the first market was staged in 1979 and drew a total of
avocados, multi-coloured vine tomatoes, fleshy mangos
eight people. These days the market has 600 stalls and
and all kinds of seasonal vegetables.
draws well over a million visitors a year.
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This region is famed for its ginger, and the zesty homemade ginger beer brewed with Eumundi ginger is delicious, as are the spicy ginger candies and homemade gingerbread men. Suncoast limes sell their unique highly aromatic lime salt, as well as sugar free lime cordial and wonderfully tart lime refresher juice. I always stock up on hand blended spices with gleeful abandon, from Eumundi bush spices, to Cinnamon Myrtle, Creole spices, and dandelion tea. When it comes to macadamias – the Cadillac of nuts – the subtropical north eastern regions of Australia produce
chilli sauce and soya sauce. We also manage to cram in
some of the finest in the world: creamy, smooth and
some Turkish treats – a divine spinach and feta gozleme,
buttery with a satisfactory crunch. They can be bought
followed by sticky sweet baklava drizzled in honey syrup,
here freshly roasted and coated in cinnamon and sugar,
and finish with a plate of tiny, fluffy Dutch pancakes.
and make a perfect Christmas treat.
Clowns entertain the kids, the sound of didgeridoo fills the
With baskets overflowing with fresh fruit, Turkish pide,
air, and it always feels like a festival, especially during the
coconut vinegar, chutneys, spices, Himalayan rock
Friday evening summer markets which are filled with live
salt, and homemade cookies, we take a break and sit
music and moonlight movies. Drawing a diverse crowd
in the warm sunshine to sip ice cool mango slushies
of people from all walks of life, Eumundi markets offer
and nibble Himalayan Magic Momos. A Tibetan staple,
a lively celebration of arts, crafts and produce, a place
these warm tasty dumplings are filled with carrot, onion,
where being homemade is worn as a badge of honour.
cabbage, bean noodles, organic tofu, herbs and spices
Alison
then wrapped in flour, steamed and served with sweet
64 let’s eat!
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how to say
talking
christmas
liburan
holiday
merry christmas selamat hari natal tree
pohon
tradition
tradisi
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
roasted chicken ayam panggang
food words potato kentang mango mangga salt garam pepper lada delima
pomegranate
grill telur meat tahu white wine
anggur putih
tray nampan bread roti fruit
66 let’s eat!
buah
Table for six, please
Tolong, mēja untuk enam orang
I have an allergy to...
Saya alērgi...
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 outside
Saya ingin duduk di luar
I want to sit in the corner
Saya mau duduk di pojok
Can I make a reservation for Christmas dinner? Bisa saya pesan tempat untuk acara makan malam I’d like...
Saya mau...
This is...
Ini...
to order
memesan
too big
terlalu besar
to try
mencoba
sour
asam
to cancel
membatalkan
to spicy
terlalu pedas
to drink
meminum
hot
panas
to party
berpēsta
delicious
ēnak
expensive
mahal
cheap
murah
one kilogram
satu kilo
five crates
lima kerat
a dozen
satu lusin
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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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jimbaran
Nusadua
Directory.
Sushi Tei, Beachwalk
3Three Cafe
Rumba Fruit & Rhythm
Overlooking famous Kuta beach, the newest branch of this popular Japanese eatery claims spectacular ocean views alongside its menu of sushi rolls and ramen noodles.
A recent addition to the exciting culinary district of Petitenget, this sidewalk café is fun and casual, and serves up a tempting all-day breakfast menu.
Rumba happily defies the traditional way of preparing tropical, by creating a great variety of products, from cold press juices to smoothies, salads and gourmet sandwiches.
Beachwalk L2 Block C 14-16 Jl. Pantai Kuta | P +62 361 8464972
Jl. Petitenget No. 7 Seminyak P +62 361 734 284
Jl. Basangkasa 8x, Seminyak P +62 361 8361 4488
Paradise Dynasty
Les Buku
Gracie Kelly’s Irish Pub
Taste signature dumplings and Northern Chinese cuisine while savouring beautiful ocean views.
Serving up traditional French cuisine in a charming brasserie-style, Les Buku has become a popular eatery for those craving the authentic taste of France.
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.
Beachwalk L1 #B-12, 12A, 14 Jl. Pantai Kuta P +62 361 846 5582 / 846 5563
Jl. Raya Semer 29, Kerobokan P +6281 8056 84343
Bali Dynasty Resort, Jl. Kartika Plaza, Tuban, Kuta P +62 361 8361 4488
Bamboo Bar & Lounge
Chedi Sakala
Yanies Restaurant
The newly expanded Bamboo Bar & Lounge provides a tranquil setting for lazy afternoons accompanied by tasty snacks, wood fired pizza and fruity cocktails.
Taking dessert to a whole new level, Chef Frederic Boulay of Sakala prepares sublime creations that will blow your mind and your taste buds away.
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.
Prama Sanur Beach Bali, Jl. Danau Tamblingan, Sanur P +62 361 288 011
Jl. Pratama 95, Tanjung Benoa P +62 361 755 216
Ubud Adventure Centre Jl. Raya Kedewatan, Ubud P +62 361 898 9777
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Room4Dessert Ubud
Art Kafe
Living Food Lab
Enjoy hand-made desserts by Chef Will Goldfarb, classic cocktails, and rotating fine wines. Our menuis The menu is constantly evolving, and the Room4Dessert signature tasting menu is highly recommended.
Live acoustic music, eclectic art, retro decor and a globalmenu provide the ingredients for Art Kafe, an atmospheric eatery on Monkey Forest.
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.
Jl. Raya Sanggingan (next to Naughty Nuri’s), Ubud | P +62 361 553 2598
Jl. Monkey Forest, Ubud
Jl. Monkey Forest 88x, Ubud
Ryoshi Seminyak
Cafe Moonlight
Blackball
Authentic Japanese food servedin exotic Japanese oriental style, including fresh and delicious sushi and sashimi. Enjoy Live jazz music every Monday, Wednesday and Friday from 9pm.
A romantically-named cafe on a quiet side of Kerobokan, with a tasty and nutritional selection of food. The perfect place to linger, relax and eat well.
Taiwanese dessert specialist now serving hot and cold sweet delicacies on the second floor of Beachwalk Mall, offering healthier desserts than more typical cakes.
Ryoshi Japanese Restaurant | Jl. Raya Seminyak 17B | P +62361 731152
Jl. Beraban, Kerobokan P +62 361 851 8588
Beachwalk Level 2 #A-22 Jl. Pantai Kuta | P +62 361 752 403
The Caffeine Coffee Shop
Desa Seni
Sprout
Slightly hidden from the street, this coffee shop is a warm and affordable place to kick start the day.
Dedicated to health and well being, DesaSeni provided one of the most unique experience in Bali with its huge array dropin yoga classes, holistic spa and flourishing organic gardens.
A nutrition-conscious cafe with a relaxed modern café vibe, Sprout is about using nature to nurture and focuses on fresh, wholesome food and impeccable coffee.
Jl. Legian Kaja 462, Kuta P +62 361 750 988
DesaSeni, A Village Resort P +62 361 844 6392
Jl. Raya Semat 18A, Canggu Phone: P +62 812 3665 3165
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Warung Blanjong
Le Pirates, Segara Village
Fat Chow
Situated in an open-air and elegant coconut wooden pavilion, this warung is one of the best places to enjoy authentic Balinese cuisine, cooked and prepared with Western sensibilities.
This stylish oceanfront restaurant offers an excellent breakfast buffet.International and Asian cuisine is served for lunch and dinner with a choice of indoor and outdoor dining spaces.
Serving Asian street food in a relaxed and casual atmosphere brimming with youthful vivacity, Fat Chow is a tale of a successful venture, born out of passion for food.
Jl. Danau Poso 78, Sanur P +62 361 825 613
Jl. Segara Ayu, Sanur P +62 361 288 407
Jl. Poppies II 7c, Kuta P +62 361 735 516
Secrets Cafe By Gelato Secrets
Town House
El Kabron
A cozy and unique café in the heart of Petitengetwhere you can enjoy an all day menu presenting creative salty and sweet treats.
Town House symbolises a shift in direction from Seminyak’s beachfront clubs and retro bars, presenting a very contemporary urban setting with more than a hint to New York.
El Kabron offers the rustic authentic flavours of Spain, complemented by fabulous cocktails and stunning views of the Indian Ocean from high on the cliff tops of southern Bali.
Jl. Raya Petitenget, Seminyak P +62 361 898 9690
Jl. Laksamana (Oberoi), Seminyak P +62 361 885 0577
Jl. Pantai Cemongkak, Pecatu +62 361 780 3416
Crab Bar
Bali Asli
Lembongan Beach Club
Crab Bar it is believed that shared food equals shared fun. Casual and raucous, this restaurant definitely lives up to its cheerful tagline ‘Hot Crab, Cold Beer’.
Promoting Balinese cuisine and culture without exploiting the island or it’s people. Bali Asli works with the local community by supporting those who fish, farm and forage in the nearby fields, ocean and jungle.
A gourmet dining experience on the small sunny island of Lembongan, with a beachside menu consisting of classic and fusion dishes.
Jl. Batu Belig 106 P +62 361 849 9316
Jl. Glumpang, Amlapura, Karangasem P +62 8289 703 0098
Pantai Jungut Batu, Nusa Lembongan P +62 361 737 282
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