Let's Eat!Magazine January 2016 Edition "The Innovators"

January 2016 EDITION 77

ISSN 2085-5907

Culinary Masterpiece

Teatro Gastroteque

Pure Seduction CasCades Restaurant

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Contents

16

28 Ja n ua ry Musings

22 The Innovators

The Latest

Soul Food

12-15

34 Vegan & Beyond

Peloton SS 46

Asian Cuisine 16 A Marriage of Flavour

Ginger Moon

The Essentials

Photo by: Heri Obrink Location: Teatro Gastroteque.

38 Culinary Masterpiece Teatro Gastroteque

20 Healthy Habits

Spotlight

The Newest

42 Pure Seduction

CasCades Restaurant

at Viceroy Bali

26 Craft Over Creation

The Restaurant Alila Seminyak

Our Cover

The Main Affair

Must Try

Street Food

28 In A Class of Its Own

Luxe Café Barbeque & Grill

46 Bumbu Bali

Behind The Taste

48 Base Genep

Traditional Recipe

30 Chef Ben Cross

Ku De Ta 4 let’s eat!

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34 The Specialists 50 Jason Vito Suwantika

Hu'u Bistro

Tetsuya Nishida

Kuu Izakaya Dining

The Insider 52 Simon Ward

Bali Food Safari

Dine & Leisure 54 Far from The

Maddening Crowd

Samudera Restaurant

Grand Istana Rama

Let's Cook 58 Grilled Chicken Kebab Ingka

Island Life 60 Time to Say Cheese Bali-Alm

38

54 26

Hungerlust 62 Before Sunrise,

After Sunset

Regulars 66 Food Talk 67 Map & Directory

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editor’s note

B

ali is well known for its beautiful nature and exotic culture which has made it a very popular tropical destination in South East Asia. Many foreigners came to Bali as tourists searching for a getaway and to

feel the warmth of sun by the beach, and some saw a good opportunity to live here and start a business. The way I see it, Bali is also an island of opportunities, and welcomes people regardless of their race or ethnicity – but only the positive souls with creative minds and a passion for change. Maybe it is the vibe and atmosphere of living in Bali that awakens our creativity and triggers us to create wonders, and its not difficult to see out of the ordinary works when you walk around Bali, from art to fashion, design, architecture and of course food! For foodies, Bali is a great place to explore, because there’s always something special and unique to be found. Thanks to the local farmers, restaurateurs, and of course chefs with a drive to innovate, there’s no boring story when we talk about the Balinese culinary journey. In this issue we celebrate the innovators, the tireless, ultra-motivated, passionate people who successfully put the hip into the Bali culinary world.

A. A. Sg. Nanda Chrisna

In our main feature we look at five chefs making a difference on the island with their inspiring creations (p.22.) Our cover story features one of our favourite restaurants, the consistently excellent, truly world class Teatro Gastroteque where chef Maxie Millian is now leading a team of young, dynamic Indonesian chefs (p.38.) We also catch up with renowned Chef Stefan Zijta, who led the pre opening/opening team at Alila Seminyak (p.26.) In Canggu we meet the passionate team behind the newest vegan venture, Peloton which successfully challenges any preconceived ideas you may have that healthy food is boring (p.34.) At Cascades, Ubud we discover Chef Nic Vanderbeeken, who combines French techniques with Indonesian flavours to dazzling effect (p.42.)

Meanwhile, Executive Chef Ben Cross at Ku De Ta shares his inspiration and his favourite dishes in Behind the Taste (p.30.).

“Curiosity about life in all of its aspects, I think, is still the secret of great creative people”, quoted from the notable Leo Burnett. So we salute all those with curious minds, and salute 2016, a new chapter for an awesome future!

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your culinary guide

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

A. A. Sg. Nanda Chrisna

Communication Consultant Ayu Sawitri Hapsari

TA Bid Business Development Alison Elisabeth Bone Managing Editor Marchya Priscilla Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Art Director Rikke Huang Photographer Heri Obrink Account Manager Linda Laurens (accmanager@visiworld.asia) Account Executive Arieta Sara Trikrisna (accountexec@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+62 361 755 136 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

A Japanese Tradition The Westin Resort Nusa Dua, Bali recently re-launched its old-time favourite Japanese restaurant, Hamabe, reviving it with a contemporary new design and emphasis on authenticity. Taking inspiration from traditional cooking methods from Sendai in northern Japan, Hamabe offers a robata grill where food is slowcooked over hot coals and served on wooden paddles.

Experience the temptation from its popular teppanyaki, sushi and sashimi counter for dinner from 5.30 pm daily.

Hamabe at The Westin Resort Nusa Dua Bali.

P +62 361 771 906.

Food for Kids One of Kuta’s favourite Italian family restaurants is proud to announce a new menu consisting of colourful salads, tasty bruschetta plates and other healthy and wholesome new dishes for adults, and mini-adults too. The children are guaranteed to be thrilled with healthy and delicious take-home goodie bags designed to coax them to eat healthier food through interactive experience such as Jamie’s Proper Picnic Box that includes a chicken wrap, vegetable crisps and fruits.

Jamie’s Italian Kuta Beach, Jalan Pantai Kuta, P +62 361 762118.

Searching for the Best Diageo World Class (DWC) is considered the largest and most credible mixology competition, with the aim each year to crown the World’s Best Bartender. Being staged for the sixth time in Indonesia, the semi-finals will be held in Bali and Jakarta in March 2016, followed by Country Final in April. The winner for each country will be competing in the Global Finals in Miami, USA. www.theworldclassclub.com

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School for the Future Fulfilling the growing need to provide individuals with specific expertise in the culinary and pastry fields, Bali Culinary Pastry School (BCPS) recently opened under the BITDEC Foundation. Courses have been developed with Dusit Thani College in Bangkok in line with Asean Economic Community (AEC) standards, so that graduates will have the skills and knowledge required to pursue careers in other Asean countries.

Bali Culinary Pastry School (BCPS) at BITDEC Foundation, P +62 361 880100.

Festival of Flavours Manisan slowly reveals its sweet secret before the much anticipated July 2016 opening. Housed in a grand 350 years old teak Javanese joglo, it will showcase the rich culinary heritage of Indonesia’s regional cuisine. Curated by William Wongso, Indonesia’s leading culinary expert, Manisan will undoubtedly provide a festival of flavours.

If the recent five-course dining events at Alaya Resort Ubud, led by Wongso, could be used as a benchmark, we are definitely in a for a treat.

Manisan at Alaya Resort Ubud, Jalan Hanoman Ubud, P +62 361 972200.

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Farewell 2015 The recently rebranded, One Legian, a New Urban Legian, hosted a party to close 2015 in style. The end of year gathering brought together members of ICA (Indonesia Chef Association) and IFBEC (Indonesia Food Beverage Executive Association) and featured an interactive flair competition by ABI (Association Bartender Indonesia). The event was partly sponsored by some of the top brands in the industry and successfully created a memorable night for members of the hospitality industry.

The ONE Legian, New Urban Legian, Jalan Legian No. 117, P +62 361 300 1101.

Inspired by Unilever As a leading global food service company, Unilever has created a special program called Unilever Food Solutions (UFS). The program is intended to provide chefs with culinary inspirations by demonstrating the versatility of UFS products. Through a recent event hosted by UFS Brand Ambassador, Chef Vindex Tengker at Hu’u Bar; seven executive chefs from the region shared their tips and creations in a wonderful evening of delicious South East Asian food and camaraderie. www.unileverfoodsolutions.co.id 14 let’s eat!

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From Brazil to Bali Adding a delightful tropical twist to Seminyak, Papagayo Brazilian BBQ Churrascaria is now open for a meat feast.

True to its authentic roots in Brazil, the churrascaria or BBQ restaurant is dedicated to cooking on open fire pits and preserving the natural juices and flavours of the meat. Diners will be served by gaucho-attired waiters carrying killer Caipirinhas. Open from Monday to Saturday.

Papagayo Brazilian BBQ Churrascaria, Jalan Petitenget No. 114 Kerobokan, P +62 877 6178 0909.

White Diamonds Celebrating Italy’s glorious white truffles, Mozaic Ubud, hosted a glamorous White Truffle and Batasiolo Wine Dinner in December. Considered ‘diamonds of the kitchen’, white truffles come from the hills of Piedmont North Italy and are valued for their powerful yet delicate aroma. Master chef Chris Salans and Chef James Ephraim orchestrated the dinner, with each dish presented with truffles grated at the last moment to ensure the most exquisite of tastes. Food was accompanied by Batasiolo Wines from the esteemed winery, also located in the Piedmont region.

Mozaic Ubud, Jl Raya Sanggingan, Ubud.

P +62 361 975 768.

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asian cuisine

A Marriage of Flavour

Serving up innovative dishes inspired by the flavours of Bali and China, Ginger Moon remains one of the most popular dining destinations on Jalan Laksamana.

O

ne immediately feels transported into another era,

Born from the experienced hands of Chef Dean Keddell,

when stepping into this restaurant. The interior

Ginger Moon has been around for three years and is

design is both slightly colonial and inherently

still garnering faithful followers with its signature fusion

oriental, while being well-lit and handsomely furnished

dishes fit to be shared and mischievously defying all the

with wood. A gracious host puts us at one of the tables

rules except one: being tasty. Our first entree, the Half-

near the impressively-designed bar. Three industrious

moon Steamed Buns is creatively presented on a tailor-

bartenders are mixing cocktails which inspires us to

made zigzag tray. It is both Balinese and Chinese, since

immediately order our first round of cocktails to ward off

inside the pillowy buns are morsels of Bali's most popular

the humid mid-day heat.

delicacy, suckling pig. With the accompanying crunchy

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let’s eat! 17

pork skin cracker and shredded

Soft Shell Crab Salad is the reigning

welcoming the last dish that will end

coconut with vegetables in Balinese

dish from the feast. I particularly love

our afternoon feast on a sweet note.

spices, it is a nicely done, different take

that it is served in one large piece,

Tapioca is delightful romp made of

on the classic dish. Gulping down the

deep-fried and immersed in a bowl

glutinous pineapple jelly, sour lime

remaining buns with the rejuvenating

filled with watermelon, cucumber,

curd, sweet vanilla bean parfait and

Bali Mojito, we welcome two more

pomelo and jicama. Each bite is a

lastly, a touch of crispy black tuile. All

gorgeous dishes to our table. The

refreshing mix of sour, savoury

of our dishes are served in a generous

aromatic King Prawn Dumplings with

and juicy, definitely a dish worth

portion and perfect for those who

ginger and spring onions are lovely.

returning for.

would like to escape from the heat,

Insisting on perfection, the kitchen

and on to a canteen of flavour. Eve

produces the delicately textured

My partner decides to finish his

wontons themselves. However, the

remaining cocktail Bling Bling, before

Ginger Moon I Jl. Laksamana/Oberoi No. 7, Seminyak

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P + 62 361 734 533 I Open 11.30am - 11pm I

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let’s eat! 19

the essentials

H E A LT H Y H A B I T S W

e all get a little carried away with eating over the Christmas period, so January is the perfect time to think about losing weight and maybe detoxing.

Here are some healthy tips to usher in the new year.

Drink eight glasses of water a day – water helps flush out toxins, hydrates the skin and boosts immunity.

Eat a healthy breakfast like fruit + yogurt, oatmeal with some nuts, or a hard-boiled egg and a green juice.

AM

Eat smaller amounts! Each meal should fit into the palm of your hands although this doesn’t apply to vegetables.

Eat fruit or vegetables with every meal.

+

x

3

Remember that cutting out carbs altogether is actually counterproductive. Instead, avoid white bread and eat whole grains like brown rice, oats, and quinoa.

Eat roughage like beans, nuts and fruits like apples which are high in dietary fiber. pattern from www.subtlepatterns.com

musings

Over the last few years Bali has morphed into a culinary destination, boasting truly world class restaurants serving up imaginative, cutting-edge cuisine. Alison looks at some of the chefs making their mark on the island.

Eelke &

Ray Locavore

F

rom the renowned restaurant Shy in Jakarta, and onto Ma Joly and Alila Ubud in Bali, Dutch-born Eelke

Plasmeijer,

and

Indonesian-born,

Ray

Adriansyah, have been collaborating to fabulous effect over the last five years, culminating in the opening of Locavore.

The menu is a celebration of farmers, fishermen and artisans across the island,

"When you cook this way your thinking changes, you have to become creative in a different way."

and the restaurant also boasts its own organic gardens. As Plasmeijer cheerfully acknowledges, "The ultimate dream for a chef is to start your own restaurant" and the pair clearly relish the chance to create cuisine that truly reflects their beliefs.

Truly-inspired,

beautifully

presented

European cuisine is created using only ingredients sourced locally. “Why import everything?” asks Plasmeijer. “It doesn’t make sense to bring in food frozen, it can’t be as good as food at the source.”

"I want to be the first Indonesian chef to have a Michelin-starred restaurant."

P

Mandif M Waroka Blanco par Mandif

apuan-born, multi-award winning chef, Mandif M Waroka, started his career as a sous chef de partie at 5-star Al Raha Beach Hotel in

Abu Dhabi. Serving as a chef judge in Indonesia Master Chef, Hells Kitchen Indonesia and Top Chef Indonesia, he is keen to foster fresh young talent and the kitchen at Teatro Gastroteque, which he founded, is filled with dynamic young chefs. The Teatro menu is French with an Asian twist, while his newest restaurant offering, Blanco par Mandif in Ubud has the aim of, “Putting modern Indonesian cuisine on the map.” A culinary craftsman of the highest order, for Chef Mandif it’s not just about the taste, but also the presentation. This is food as you have never seen it before, a dazzling display of gastronomic genius.

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let’s eat! 23

Chef T M Kelana Oak Restaurant, Swiss-Bel Hotel Rainforest "Technology doesn’t support taste. I am the enemy of factory food. My heroes are the local suppliers – the farmers, fishermen and artisans."

I

nspired by his upbringing in a family warung on a beach in North Sumatra, Chef Kelana hosts his own Indonesian radio program, The Smart Cook, and is a keen proponent

of Indonesian cuisine, claiming, “We must respect out own products and cooking methods, it is our culture!”

He explains that through his radio show, recipe books and food preparations, he likes to inspire people and to remind them that the key to tasty food is planning and keeping things fresh and simple. He also favours liberal use of herbs and spices. “When used properly spices have a healing effect, as they are rich in vitamins and fibre – as well as being highly flavourful.”

Kevin Cherkas Cuca "Its clever comfort food, inspired by the best things you have ever eaten."

I

rish-born Kevin Cherkas, spent years honing his

Indonesian ingredients. And this is no mere marketing

techniques in some of the world’s most fabulous

slogan – it means absolutely everything is sourced locally,

restaurants – from Michelin-star venues in Spain and

from coconut oil, to Amed sea salt and Balinese coffee.

New York to the Shangri La in Singapore. He cheerfully

Inspired by childhood memories, Kevin conjures up a

admits to being obsessed about the food he creates at

seriously imaginative menu. Crispy fried chicken that will

his restaurant Cuca – established with his wife Spanish

ruin all other chicken for you, a dessert of mango and

restaurateur, Virginia Entizne. “We live in Bali and its

young coconut that looks like fried eggs, and sangria,

important for us to support the wonderful people here,”

thoughtfully made with frozen cubes of fruit that add

he says. To this end, the kitchen is filled with 100%

layers of of flavour as they melt.

Chris Salans Mozaic Ubud

Many attribute the birth of the gourmet dining scene in Bali to Chris Salans, creator of Mozaic Ubud, Mozaic Beach Club, and Spice. “I was brainwashed by foodies,” says Salans of his parents. His preparations meld his French heritage and classic training with the exotic flavours of his adopted island home. The spices, herbs and fruits of Indonesia serve as inspiration. At Mozaic, Ubud he shares his discoveries and subsequent creations through a

"This is how a French American chef interprets local flavours."

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series of tasting menus served in enchanting garden surrounds. While Mozaic is a pure fine dining experience, newly opened Spice is a more casual affair, “I wanted to bring the flavours of cuisine developed over the last 15 years to a mass market,” he says. let’s eat! 25

the newest

CRAFT OVER CREATION Escape the crowds and enjoy inspired Pan Asian cuisine and sensational sea views at The Restaurant, Alila Seminyak.

D

espite its setting right in the heart of Seminyak, the

day was one of the most delicious things I have ever

newest Alila Resort manages to create a wonderful

eaten, and I am pleased to see there is a version on this

sense of space, and a sensation of being far away

menu, Miso Marinated-Roasted Butterfish. Growing up

from it all. The breezy modern bistro is set just above

in rural Holland, Stefan seemed destined to be a chef

the beach so that the ocean views stretch all the way

and admits that he never stopped thinking about food.

from the deck to the horizon. An elegant design reflects

Whether scooping up handfuls of raw milk from his

the chic contemporary minimalism that Alila is famous

friend’s dairy farm, fishing for eels in the river or picking

for, and gives a firm nod to the brand’s dedication to

fresh vegetables from his dad’s garden, “Everything was

eco friendly buildings.

always about food.”

Talented Dutch-born chef Stefan Zijta leads the team.

When it comes to the Pan Asian menu he has put

I remember him well from a trip to Alila Uluwatu

together at The Restaurant, he describes a concept

several years ago; the black miso cod he prepared that

of “Craft over creation,” adding, “we are not trying to

26 let’s eat!

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make new things, we are just trying to be authentic.” He

lemongrass curry packed with vegetables.

also had a hand in the design of the sleek, transparent

If you are not in the mood for Asian food, you can

kitchen that wraps around two sides of the restaurant and

also order from the char grilled menu, which includes

gives chefs a view too. It’s a huge space, which is just as

Jimbaran fish and farm fresh meat seasoned to your

well, as his team includes an impressive total of 11 sous

preference. Our Whole Tabanan Chicken comes straight

chefs. Each is specialised in something, whether flipping

from the rotisserie and has been basted in thyme and

martabak, rolling sushi, or pulling noodles, and it’s this

lemon and served rustic-style on a board with a jug

attention to detail that makes the food so spot on.

of gravy, roasted garlic cloves, a sprinkle of salt and a Monacan-style chutney of shallots, raisins and cinnamon.

While oysters are common enough in Bali, it’s the first time I have come across Cantonese-style Steamed

Spit Roasted Pineapple makes a delightfully tropical

Oysters, beautifully enriched with a hearty black bean

dessert. The pineapple has been marinated overnight

sauce and a sprinkle of fresh scallions. Quail Egg

and baked with Bedugul honey pineapple rum and

Minced Pork Balls are just what they claim to be, and

palm sugar syrup, which creates a deep, intoxicating

the dainty egg with its soft yolk pairs nicely with the

sweetness. The coconut cake on the side is lovely and

tender shredded pork. The sticky black pepper sauce

moist, and topped with delicious coconut ice cream; truly

is just right – hot enough to linger intoxicatingly in the

the taste of paradise! Alison

mouth, without being overbearing. I also try a fragrant Kaeng Khieu Wan – a lovely smooth green coconut and The Restaurant Alila Seminyak, Bali I Jl. Taman Ganesha No. 9, Petitenget P + 62 361 302 1188 I Open 7am - 11pm I

150

let’s eat! 27

must try

IN A

CLASS OF ITS OWN

Serving tasty European dishes in a semi-fine dining restaurant, LUXE CAFÉ Barbeque & Grill offers a classic and classy alternative on the Ubud dining scene.

O

ff the beaten track might be a suitable way to

we are ready to order. The welcome drink Green Cooler

describe the location of this restaurant, but

was so refreshing that I decided to order another glass of

fortunately, there is no labour needed to reach the

the same delightful concoction of cucumber, mint, lime

venue, because they offer a free pick-up service. When

and water.

we call, two white motorbikes arrive at the corner of Jalan Raya Ubud and Jalan Kajeng, and whisk us off along the

Indeed, being inside the LUXE CAFÉ Barbeque and

picturesque Juwuk Manis ricefield walk.

Grill feels a little bit like being in the homey living room of a European friend. The fragrant aroma of butter

Stopping right in front of the adjoining LUXE Villas Bali,

is wafting from the kitchen, while soothing jazz and

we climb up to the second floor to reach the restaurant.

French chanson play in the background. The kitchen is

A waiter puts us right in front of a wide open window that

expertly led by Executive Chef Sammy Azis, who has vast

offers a lush green rice field view and cooling breeze.

international work experience, from fine dining to raw

A cold face towel plus a refreshing welcome drink later,

food establishments.

28 www.letseatmag.com let’s eat!

I can’t think of a better soup than

it down with a Chardonnay from the

the Warm Tomato Consomme to

Luxe wine cellar. The Black Angus

suit rainy days. It is made of cherry

Beef Fillet goes well with a glass of

tomato confit, shimeji mushrooms,

Shiraz and is served with sour cream,

sago pearls, micro greens and served

tempura sweet onion strings, sous

with focaccia crostini. It is light and

vide broccoli and creamy potato

soothing. The sagoo gives the soup

gratin. Generously served in a 200

an extra texture, while the shimeji

gram cut, it is satisfying and fulfills

balances the subtle acidic taste of

every carnal wish that I ever had

the tomato consomme.

about a good steak.

Our Pumpkin & Lobster Ravioli is

We end our decadent dinner with

a delight. The house-made ravioli

a portion of Cheese Cake with

pasta with chermoula spices, creamy

Strawberry Reduction and Passion

lobster sauce and garlic cloud is

Fruit. A mix of sweet and sour, it

perfectly executed, right down to the

provides the perfect ending. Outside

garlic cloud with its airy texture and

might be dark, but inside we are

flavour that enhances the pasta. We

glowing with delight.Eve

clean the plate in no time and wash

LUXE CAFÉ Barbeque & Grill I Jalan Kajeng (700 meters along the Juwuk Manis Ricefield Walk), Ubud P + 62 361 479 2099 I Open 8am - 9pm I

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let’s eat! 29

behind the taste

en Cross

FOR

THE LOVE of TRAVEL “From a creative sense there is a lot of room for experimenting,” says Ben Cross on his role as Executive Chef at KU DE TA

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T

ranslating loosely as ‘sacred table,’ Mejekawi spreads across the top floor of iconic beach club KU DE TA. Small and intimate, with

sweeping views across the Indian Ocean, the restaurant is essentially a chef’s table experience, with a gorgeous open kitchen taking centre place – both literally and figuratively. Shiny black granite counters, wood fire grill and an enviable collection of copper pots and pans, create the kind of kitchen that chefs dream about, and it comes as no surprise to learn that Executive Chef Ben Cross was involved in every aspect of the restaurant from concept to design, to execution.

He describes the degustation menu – served with a choice of 5 or 12-courses – as “Indonesianinfluenced European-style.” Combining exotic island flavours and cutting edge technology, his daily specials often incorporate his favoured Balinese ingredients, including ginger blossom, palm hearts and nutmeg fruit.

“I never looked at cooking as a job, more as a way to see the world,” says Chef Ben, and he takes much of his inspiration from travels, with regular trips overseas to keep his finger on the global pulse.

let’s eat! 31

“The food I create is a reflection of my love of travel,” he adds. Take the Black Cod, inspired by the famed black miso cod served up at Nobu in New York. He applies a south east Asian touch, replacing miso with a handcrafted chilli paste richly flavoured with onion, garlic, tamarind, sugar and fish sauce. Marinated for 24 hours the fish is then cooked over the grill, to impart a smoky, slightly bitter caramelised taste. “The flavour that you get on a wood fire can’t be replicated by any other cooking technique,” he says. Alison

Sop Buntut Indonesia’s ubiquitous oxtail soup is one of Ben’s favourites, “It’s a simple dish but worthy,” he says. His version is quite unlike any you would have tasted before.

Chicken and Lobster Tskune

“It’s much more refined,” he explains. The ox tail has been slow braised with Indonesian spices for six hours, the meat is then pressed, seared and topped with cherry tomato

Inspired by a dish Ben discovered on a trip to Hong

raisins, charred onion, and a scattering of herbs. The

Kong, “I wanted to recreate the flavour and give it a bit

broth, based on Japanese dashi arrives in tea pot, and is

of a twist,” he says.

slowly poured over the meat.

Ku De Ta I Jalan Kayu Aya No. 9, Seminyak I P +62 361 736 969

32 let’s eat!

soul food

Vegan

&

Beyond

Buzzing with life from the moment it opened its doors, Peloton is a concept cafe in Berawa, with a very contemporary spin on cruelty-free, tasty and nutritious food.

to an imaginative menu created by

T

Chocolate Whip. With a sublime

aken from the French word for a group of cyclists who clump together to save energy,

Peloton is a vegan cafe and artisan cycling store with a clear focus on community and bringing like-minded people together. Spread over two floors, the cafe hums into life at 7.30 each morning and makes a great breakfast spot for those looking to fuel their day with healthy food that tastes amazing. A true labour of love, Peloton was created by Maddy Setiawan and Thomas Edwards.

“We wanted to break the stigma,” says Maddy. “To share with people that you can do things differently and create a conscious but kind business that equally vaues taste and kindness.” Actually one of the best things about this cafe is that it totally transcends the vegan label, thanks

34 let’s eat!

Lauren Kamilleri, (who also started much-loved Switch sandwich bar.)

My need for a coffee fix is well taken care of with a creamy cappuccino made with organic Revolver coffee and coconut milk, while my love of chocolate is indulged with an Iced combination of cacao, coconut milk, a generous splash of whipped coconut cream and a sprinkle of crunchy cocoa nibs, I am left wondering why you would ever want dairy? Meanwhile, the Cool Breeze blends spinach, banana, dates and coconut milk, with the addition of fresh mint and cacao nibs to create the most magical of flavour combinations. There is also Kombucha, Superfood Shots, and choices of cashew, almond and bonsoy milk which turn up in lattes, smoothies and chai.

The food menu is playful, in a naughty but nice kind of way, with the comfort food that you sometimes crave, albeit in a healthier version.

“We wanted to show people you can do things differently without

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being too out there,” says Thomas,

highly moreish garlic paste – jokingly

cool, fresh tropical fruit, coconut

whose passion for cycling translates

referred to in the kitchen as ‘crack’.

milk, dates, chia, toasted coconut

into the rather gorgeous bikes, and accessories on sale.

flakes and cinnamon granola. Lunch The cinnamon-spiced Pedal Power

runs the gauntlet from hearty salads

Pancakes are everything you could

to wholesome wraps, Vegan Nasi

My Marathon is a perfect breakfast

want in pancakes, yet dairy milk

Campur and Burn out Burgers, with

pig out, but one that leaves me

is replaced with coconut milk and

a choice of vegetable pattie and a

feeling totally energised and with the

flax oil takes the place of eggs.

soy-based tricken schnitzel, which,

sensation that I have done my body

The result is lighter and fluffier

I hear, tastes just like chicken, and

a big favour. Fragrant scrambled

than a normal pancake yet packs

also turns up in the Tricken Parmy.

tofu meets sautéed mushrooms,

just as much taste, especially with

Mexican-style refried beans, a tangy

a topping of caramelised banana,

Our waitress sums things up

fresh salsa, zucchini and corn hash

strawberries, whipped coconut whip

perfectly as she clears our table,

browns, and salad greens with seeds

and a generous drizzle of coconut

saying, “I am not even vegan, but

and flowers. The accompanying

nectar. Other breakfast offerings

I love the food.” Peloton is for

toasted spinach bread is decked out

include a Breakfast Burrito, and a

anyone who likes a tasty meal – the

in an excellent pesto, made with a

luscious Biker Bowl brimming with

health factor is a bonus! Alison

Peloton SS 46 I Jl Raya Pantai Berawa No 46 P +62 859 5413 1451 I Opening hours 7.30am - 4.30 pm I

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Life is uncertain, EAT DESSERT FIRST!

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let’s eat! 37

the main affair

C UL I N A RY

Masterpiece

Tucked behind an unassuming faรงade on Jalan Kayu Aya, Teatro Gastroteque sets the scene for one of the most inspirational dining experiences on the island.

I

nventive, surprising and seductive,

entire vegetarian sets, so that, unlike

Teatro Gastroteque provides

more usual fine dining experiences,

the perfect excuse for a splurge.

vegetarians don’t miss out.

Seating just 30 people, this intimate restaurant creates a truly novel

Made famous by Chef Mandif

dining experience with more than

Warokka, (Blanco by Mandif), Teatro

a touch of theatrical flair. Sultry

is now led by Chef Maxie Millian,

décor sets the tone, and a series of

who has created a whole new menu

beautifully composed degustation

that stays true to Mandif’s original

menus place it firmly in the fine

concept of French Asian cuisine with

dining realms. Yet the atmosphere

a twist. He also proudly continues

is refreshingly unpretentious; this

the tradition of fostering young

is exceptional food exquisitely

Indonesianå talent, so the open

presented, but without a hint of

kitchen is home to a very young and

attitude.

vibrant team.

For the ultimate indulgence, choose

Each dish is like a work of art, served

the 11-course Discovery menu which

on gorgeous customised ceramics.

can be paired with a generous flow

The Radish and Tomato is arranged

of fine wine, then sink back into

like a mini garden complete with

your velvet chair while a stream of

rolls of cucumber, cherry tomato,

dainty, moreish delights, including

dainty edible flowers and glistening

amuse-bouche, sorbets, surprise

tomato chilli sorbet. The arrival of

courses and mignardises arrive at the

a smoking goblet of dry ice and

table. Degustation menus include

tomato consommé which is poured

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over the vegetables is an act of pure

and pepper then smoked, and

theatre. Seafood always pairs well

comes with a toffee-like spiced

with citrus, and the lone juicy Prawn

crumble and a caramelised orange

has been cooked just long enough

brioche.

to allow the dachi to impart subtle flavour. Pomegranate adds a lovely

The Valrhona Chocolate Bar is

sweetness while a tart kaffir lime gel

a totally dreamy dessert, rich in

provides contrast, along with the

taste and texture. The homemade

earthy flavour of dill, tender fern tips

‘snickers bar’ is sensational, with

and a crunchy nori crumble.

its gorgeous chewy nougat and smothering of rich dark chocolate,

The Octopus is very impressive,

and comes with the smoothest

imbued with a wonderful smoky

of chocolate mousse and a tart

flavour, and so tender that it’s

raspberry gel.

barely recognisable as octopus.

The accompanying compressed

Teatro is a gastronomic journey, so

watermelon has a highly

allow plenty of time, this is not an

concentrated flavour, while a

experience to be rushed. While it

chimichurri of parsley, red pepper,

might not be the cheapest night out

garlic and olive oil adds zest and

in Bali, it will certainly be one of the

toasted pine nuts make a welcome

most memorable. Alison

addition. Fois Gras is cured in salt

Teatro Gastroteque I Jl. Kayu Aya Blok C No. 1- 2 P + 62 851 0170 0078 I Open 6pm - 11pm I

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let’s eat! 41

spotlight

Pure

SEDUCTION

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We visit CasCades at the top of the Petanu River ridge for an intimate dinner for two, and discover why this scenic restaurant at Viceroy Bali remains a top fine dining destination on the island.

T

here is something very refined

Sipping our Cascades Ice Tea with

is craftily made with locally inspired

about the casual elegance

a sour, sweet and refreshing taste,

rujak sauce with a naughty splash of

of Viceroy Bali, which offers

I can’t help but love the simplified

Pinot de Bali. The sour and sweet

stunning views across a steep ravine.

menu where each and every dish

flavour from the rujak balances the

is described in just one word. The

strong taste of the foie gras.

We arrive just before dark. The

simple name belies the complexity

open-air pavilion where we sit is

of the dish, as proved with our

Dramatic plating aside, our Pork

comfortably furnished with wood and

starters. Tomatoes is a bowl made of

Belly and Barramundi tastes divine.

rattan chairs. Part of the secret to

marinated heirloom cherry tomato,

The pork melts deviously while

the restaurant’s success is definitely

beetroot basil creme, lavender oil,

the accompanying velvet smooth

Executive Chef, Nic Vanderbeeken.

sweet yellow watermelon, salty

creamy mash potato begs to be

His innovative signature dishes which

parmesan crisps, cold basil sorbet.

savoured. A subtle amount of green

combine the best of French cooking

It looks like a garden in a bowl and

celery shavings manage to add

techniques with Indonesian flavours

tastes just like heaven. Playing with

a bitter edge to the dish. While

are legendary.

texture and flavour seems to be what

the pork astounds, the fish wins

Chef Nic loves to do. Our Foie Gras

our tastebuds, with its balanced

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choreography between creamy and savoury. The sea bass is timely cooked and crispy on the skin, while the spinach sauce is superbly mixed with a bit of coconut and coriander basil espuma.

To end the evening on a sweet note, we go for the After Eight.

The deconstructed Madagascar chocolate mousse & South African chocolate sponge cake is served with chilled mint sorbet topped with Grenada chocolate crumble.

Lost in layers upon layers of high quality chocolate, we can’t help but marvel at the kind of seduction that CasCades has mastered. Eve

CasCades Restaurant at Viceroy Bali I Jalan Lanyahan, Banjar Nagi, Ubud P +62 361 971 777 I Open 11am – 10pm I

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I LIKE WHO OUT LOU HE HIS OW

A CO SMIL D WH TAST N WO

O E E E R

K S N S K

Robert Farrar Capon

street food

Bumbu Bali Bali’s ancient food culture dates back thousands of years, and has been recorded on lontar (the tradition of writing on dried Palmyra leaf.) The 2000 year old Lontar, Dharma Caruban, mentions mebat, the process of food preparation for a holy ceremony.

Men play an important role in preparing food for

Base genep consists of 15 ingredients, cut into small

ceremonies, starting from butchering the animals, to

pieces and manually ground using stone pestle and mortar.

gathering the plants, herbs and other seasonings and

When this basic seasoning is added to certain spices,

processing all the ingredients. Meanwhile, ladies are in

such as pepper, nutmeg, cinnamon, cumin, kaffir lime, a

charge of preparing the offerings.

local root called lempuyang, and sandalwood it becomes base gede. It is believed that the Balinese started to use

Balinese cuisine spans from raw to cooked food and

spices in cooking simultaneously with the arrival of traders

vegetarian to meat dishes, however most dishes share one

from other islands in the Indonesia archipelago and from

distinct flavour because of the use of a basic seasoning.

overseas, such as India and China.

Everything from babi guling – suckling pig, to ayam betutu – steamed steamed chicken, to lawar – the island’s

The Balinese believe that each flavour is granted by

authentic mixed salad, is seasoned with base genep. Base

the supreme God and comes in the form of fruits and

(Balinese language) or Bumbu (Indonesian language)

roots. Salty tastes comes from a root named Kaempheria

means seasoning.

galangal, locally known as kencur, bitter tastes comes from

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turmeric, spice is the flavour of ginger, sweet from shallot, and sour from lime. These basic roots and fruit are also used as part of the offerings. The use of roots and spices for seasoning in Balinese cooking is not only to enhance the flavour of the food, but for health reasons.

Our Balinese ancestors discovered the healthy benefits of roots and plants thousands of years ago. For instance, turmeric is the best natural antibacterial. In Tenganan village, turmeric has been used for centuries as the remedy to be applied to wounds. Another example, ginger, appears in almost all Balinese cooking, especially the ones containing oils and fat, because ginger releases hot energy that works as a fat burner.

So, as long as consumed in moderate amounts, Balinese cuisine can be considered as food that promotes health and balance in our digestive systems. As for food enthusiasts, a visit to the island is incomplete without tasting true Balinese cuisine. Must-try’s are Babi Guling – a whole roasted pig cooked with base gede; Lawar Nangka, a mix of young jack fruit and minced meat seasoned with base genep; and Ayam Betutu, braised whole chicken soaked in base genep. Even though the seasoning is all the same, the end result is guaranteed to be amazingly different. Dewi

Recommended best babi guling in town.

Recommended ayam betutu:

Babi Guling Candra

Ayam Betutu Liku

Jalan Teuku Umar no. 140

Jalan Nakula No. 19, Seminyak

Denpasar

Phone: 0361 7441495

Babi Guling Pak Malen

Ayam Betutu Men Tempeh

Sunset Road No. 554, Seminyak

Krisna Gallery & Resto Jalan Diponegoro No. 146, Denpasar

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traditional recipe

Base Genep Base genep is Bali’s authentic seasoning and forms the base of many different dishes. Base genep consists of several kinds of roots that have grown on the island for thousands of years.

The seasoning not only gives rich flavour to the food, but also contains healthy benefits. It can be made in a large amount and then kept in the fridge for a month and used to cook beef, pork, fish and veggies. It also works with any type of cooking technique, such as braising, steaming, frying, and grilling. By making a large amount of seasoning, flavoursome meals can be enjoyed everyday without doing the hard work every time. Another plus point is that this seasoning doesn’t contain artificial preservatives. Dewi

Ingredients: 100gr red shallots

½ tsp freshly ground black peppercorn

6 cloves garlic

¼ tsp nutmeg powder

1 thumb-sized piece of ginger

¼ tsp cumin powder

1 thumb-sized piece of lesser galangal

1 tbsp charred shrimp paste

1 thumb-sized piece of galangal

4 bay leaf (daun salam)

1 thumb-sized piece of turmeric

salt (to taste)

4 stalks of lemongrass, use only the tender white part

4 tbsp coconut oil for stir-frying

50gr cayenne pepper

3 tbsp water

10gr red bird’s eye chili 4 candlenuts

Method: Mix all the ingredients, except the lemongrass and bay leaf, in the stone mortar and grind them with stone pestle until they become a paste.

Preheat the coconut oil in a skillet until it is hot and small bubbles start floating to the surface.

Reduce the heat and then add the seasoning mixture, lemongrass, and bay leaf to the skillet.

Stir the mixture occasionally, and pour two tablespoons of water into the skillet while stirring the mixture.

The seasoning is ready when it releases an appetising fragrance and the oil decreases significantly.

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the specialist

Jason Vito Suwantika

Tetsuya Nishida

Chef Consultant

Chef de Cuisine

Renowned for his passion in reinventing classic Asian

The Osaka-born Japanese chef is not a new comer to

fare, Suwantika is a former DJ turned professional chef.

Indonesia. Before heading the culinary team at Kuu

After graduating from At-Sunrise Singapore, he went on

Izakaya Dining at Maya Sanur, he worked for J.W. Marriott

to co-create his first restaurant, Onaka. “We did a bunch

Jakarta. “I love Bali for its abundance of fresh produce, be

of cool stuff, mixing and experimenting with ingredients

it seafood or vegetables. I choose all of the ingredients

and cooking techniques,” explains the chef who is now

myself to ensure that what we serve to our guests is

leading the kitchen team at Hu’u Bistro, and is in charge

authentically Japanese,” states Nishida. He has been

of creating iconic dishes of Asia and Bali with a European

involved since the pre-opening of the restaurant and

twist, in keeping with the restaurant’s new concept.

proudly claims to have some of the best sushi and sashimi

“I found early on that me cooking for people makes

on the island.

them happy, and that’s what I will keep on doing,” says Suwantika.

Hu’u Bistro Jalan Petitenget Seminyak P +62 361 473 6443.

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Kuu Izakaya Dining at Maya Sanur Jalan Danau Tamblingan 89M Sanur P +62 361 849 7800.

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Chef Tetsuya Nishida of Kuu Izakaya Dining at Maya Sanur and Chef Jason Vito Suwantika of Hu’u Bar share their latest creations, and their thoughts on the Bali food scene.

Q: What is the most memorable or innovative dish that you have tried?

Q: How do you see the food scene evolving in Bali this year?

Chef Nishida: I have to say my mother’s miso soup. I

Chef Nishida: It is exciting. I am looking forward to

always try to cook it with heart, like she did.

seeing more variety of ingredients and hopefully, more

Chef Jason: I guess the degustation menu at Alinéa in Chicago. It was very well composed. Chef Achatz is definitely a master in his craft.

relaxed import regulations to ensure the authenticity of what we serve.

Chef Jason: Bali is stepping up its game. I think that Michelin guide needs to see Bali soon. We have many

Q: What would you suggest first time visitors to your restaurant try?

restaurants that are worthy of stars.

affordable and prepared with great detail. For dinner,

Q: What are your interests outside of cooking?

I would suggest our sashimi or sushi paired with our

Chef Nishida: I enjoy Indonesian food so usually I go out

collection of sake.

to eat, then have some beer and sake afterward.

Chef Jason: You have to try our Watermelon Sashimi!

Chef Jason: If I’m not cooking, I enjoy good music and

Chef Nishida: For lunch, try our Bento. It is satisfying,

a fair bit of dancing, sports, playing with my babies and

Q: What’s your hope for the new year?

Chef Nishida: To get more recognition for Kuu Izakaya.

Chef Jason: More love, less terror.

visiting the zoo.

the insider

Simon WARD

Founder & Director Bali Food Safari

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Curating high-end dining experiences, Bali Food Safari takes tour groups on a mystery food adventure across multiple venues in one amazing evening. We chat with Simon Ward, the founder of this innovative enterprise and find out what he thinks of the Bali food scene.

What do you think of the current Bali food scene?

World class! I am constantly amazed at the rapidity of this food scene evolution! It is a dynamic beast. A new restaurant is open nearly every week, though it’s a tough game and not for the faint hearted, that’s for sure. I believe the food and beverage scene is the future

So what is Bali Food Safari?

for Bali. With hotels and villa groups in the battle for At the

occupancy, an exciting chef, great food, out-of-this-

moment, Bali has an incredible, evolving food scene

world drinks and coffee will be what differentiates and

that is very exciting. Our guests select a region, either

add the extra value for eateries in Bali.

Essentially, it is a mystery food adventure.

Seminyak, Ubud or Jimbaran. In each region, guests are invited to dine in three to four high-end restaurants where offers. It can be anything from Asian regional cuisine to

As a foodie, what sort of food do you enjoy the most?

Italian, the point is that all of the dishes will blow their

Tough question! I will give anything a go, I truly enjoy all

they can sample some of the best dishes that the island

minds away. Each trip takes approximately six hours, we start with collection by private charter accompanied by our host. First stop is for three delectable tastes with a gorgeous sundown to accompany and set the tone of the evening,. We then move on to each venue hourly to experience the taste sensations our team has personally selected at each venue, concluding the evening with

aspects of food. Though the blending is what I find the most interesting, and I admire the chefs that go beyond the ordinary and expected. Boundaries are there to be crossed and with an endless mix of different flavours, cooking techniques and ingredients to play with, the world of food is full of possibilities.

desserts. We really believe this experience is something extraordinary, with many guests returning again and again - some celebrating significant milestones and personal celebrations (we had our first engagement on tour last month!).

2016 is here! What can we expect from Bali Food Safari this year?

More amazing food and experiences, of course. We will do our best to stay at the edge of Bali food scene. We will continue to establish more relationships with chefs

How did Bali Food Safari come about?

and restaurants in Bali while developing the experience

Bali has always been my second home. I grew up around

be a lot of tasting, which is my responsibility. Its a tough

food and then ended up working in the hospitality industry for many years. The idea for Bali Food Safari came to me on a holiday here in Bali with my wife and

and finding new ways to enhance it. Of course, there will gig with a truly a huge sacrifice, but somebody has got to do it! Eve

kids when we visited in 2011. I really wanted to be in Bali as it truly is a wonderful place, great for family, and of course eating!

www.balifoodsafari.com

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dine & leisure

F A R FROM THE M ADDE NING C ROW D Grand Istana Rama Hotel is one of Kuta’s best known establishments, and a much loved favourite for its returning guests.

We revisit this charming old-fashioned hotel that provides a serene shelter in the heart of bustling Kuta Beach.

P

artly hidden behind tall big trees, the peaceful resort boasts one thing that can rarely be found in newer hotels, an abundance of space. Arriving at the semi-

open air hotel lobby, I can’t help but feel nostalgic for Kuta of the old days. The staff greet us warmly and are more than happy to give us a quick tour before we begin our pampering treat of massage and lunch.

Walking through the lush tropical garden, we appreciate the charm of being far from Kuta’s maddening traffic and unsheltered heat. The hotel is equipped with four meeting rooms, a spa, a restaurant and a pool bar dedicated to spoiling guests. First thing first, we head to the spa where we let go of ourselves in the next hour, under the delicate yet firm touches of experienced therapists.

By restoring our bodies and our minds, we also restore our appetites. Luckily, Samudera International Restaurant is open and offering an all-day dining option. Walking to the front part of the hotel, we pass the large pool with its inviting blue water and dozing couples. A large group is fiercely competing to refill their cocktail glasses. “We also have plenty of programs for our guests to get to know Bali better such as cooking classes, Balinese dance classes and a Bahasa Indonesia class,” explains our waiter who seats us near the pool.

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The restaurant and its adjoining Tequila Bar are open until 2am, treating guests to live music performances from Monday to Saturday. The menu has been created by Food & Beverage Director, Mr. I Ketut Darmayasa and prepared by chef, Ms. Ni Made Sutiawati. Located by the street and serving international dishes that can satisfy anyone’s whim and fancy, has made Samudera a popular destination for passer-bys. I haven’t even mentioned the tempting Steak Night on Tuesdays and the Surf and Turf Menu every Thursday, where diners get to pick fresh seafood of the day, and grilled meat. The Red and White Sangria that I am sipping with its strong blend of red wine, vodka and Triple Sec proves a perfect companion to watch the sun go down.

Megibung (Nasi Campur) turns out to be a wonderful authentic dish to be had with its delicious condiments. I particularly enjoy the beef rendang and grilled fish with raw shallot sambal. My partner’s Soto Ayam - a hearty chicken soup also proves

satisfying, with its generous serving

and robust flavour. As an Indonesian, it is wonderful to know that Samudera Restaurant does Indonesian dishes correctly. Eve

Samudera Restaurant - Grand Istana Rama Hotel I Jalan Pantai Kuta P + 62 361 752 208 I Open 06.30 am – 11.00 pm

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let’s cook

Grilled Chicken Kebab Following on from the success of her previous restaurants, Nook and Lilla Pantai, Sendy felt it was time to explore more and opened “Ingka.”

Spices & Ingredients

Her father was a chef and she started cooking when she was 14-years old. A keen environmentalists, she says “I want a small forest in every restaurant I have.”

40g galangal

Here she shares her recipe for a spicy grilled chicken kebab.

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(serves 2) 50g shallots 50g garlic 10g turmeric 50g candlenuts 1ts coriander seeds 1pc lemongrass 1pc red chili boneless chicken green bellpepper red bellpepper onion 1 tbs oyster sauce

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Prepare all ingredients.

Remove from the pan.

Pinch all the ingredients on skewers.

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Mix together shallots, turmeric,

SautĂŠ all the mixed ingredients plus

garlic, red chili, candlenuts, galangal

lemongrass in the saucepan for

& coriander seeds.

around three minutes.

Add oyster sauce and pinch of white

Prepare green pepper, red pepper,

pepper.

onion and chicken. Marinate well.

Grill until cooked.

Serve with rice.

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island life

Time to Say Cheese Long thought to be impossible to produce in the heat and humidity of Bali, Bali-Alm manages to provide the market with locally-made, high quality cheeses and yoghurt from their factory in Jimbaran.

Established in 2012, Bali-Alm produces soft cheeses and yoghurt with strict German-style efficiency and standards.

The founder and owner of this innovative venture is a Stuttgart-born automotive engineer, Christoph Kaffanke, who, with his partner, Fera started the company based on one simple premise. “At that time, there was no local enterprise that produced high-quality cheeses, and yet the demand was very high. I decided to give it a try, and built our own machinery,” says Christoph.

His innovative products immediately garnered loyal private customers as well as culinary professionals from hotels and restaurants all over Bali. Made without stabiliser, artificial ingredients or preservatives, Bali-Alm’s cheeses and yoghurt are made from directly-sourced 60 let’s eat!

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fresh milk from Malang, East Java. About 1,000 liters of

Greek-style yoghurt in plain and fruit flavours are also

milk makes its way daily to Bali-Alm factory. There, the

produced daily. “We use whatever fruits are in season,

milk is tested upon arrival for PH levels and contaminant.

then create home-made jams out of it to add into the

All rooms in the factory are kept at a constant

yoghurt,” explains Christoph before showing us his latest

temperature and humidity, ensuring hygiene and quality

creation, a Spanish-style cheese. The Manchego takes up

every step of the way.

to six months to age in high humidity, and is therefore, one of the most time consuming cheeses currently

The result is an astounding array of soft and semi-hard

being produced.

German-style cheeses such as Tilsiter, a German-style semi-hard cheese. The Bali Blue Cambozola is a blue

“We are in the process for getting the license to retail

cheese that requires a strictly controlled environment at

our products, so in the near future we hope that you

a temperature below 14 degrees Celsius. Halloumi is also

can find Bali-Alm cheeses in the supermarket,” says

available – a Cyprus-style cheese with a hint of oregano,

Christoph. It is certainly our hope as well, as Bali is always

as well as Camembert, a soft and creamy cow’s milk

in need of its own high-quality, locally-made cheese. Eve

cheese that lasts up six weeks. Various types of bottled Bali-Alm I Jalan Bukit Bintang Jimbaran I P +62 821 4638 0112

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hungerlust

BEFORE SUNRISE, Just thirty minutes fast boat away from the main island of Bali, Lembongan is rapidly growing to be a destination of its own with a banquet of good places to eat, stay and play. As we discover in our recent trip there, it also provides much needed time off from the hustle and bustle of southern Bali.

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AFTER SUNSET

T

he precious turquoise sea is the first thing that I notice

restaurant. Renowned for its diverse gourmet menus, from

upon landing on the white sanded beach. The old

fresh catch of the day to wood fire pizza, the restaurant

Lembongan was known for two things, seaweed and

also has several traditional lumbung-turned-modern

snorkelling. However, new Lembongan is now known

comfort bungalows, and weekly outdoor cinema.

for its cosy cafes, stunning beach clubs and quirky accommodation. The roads are dusty and filled with holes,

Exploring the island with our motorbike and sense

but this definitely doesn’t stop visitors from exploring the

of adventure, we circled Lembongan and visited the

island with rented motorbikes and bicycles. The adventure

adjoining Nusa Ceningan. Connected with Lembongan

is out there, after all.

through a picturesque vintage yellow bridge, Ceningan is an even smaller island. The road is infinitely bumpier

The tiny island consists of two main villages, Lembongan

but the stunning coastline and jagged dramatic cliffs are

and Jungut Batu. Most of the boats coming from the

worth the jolting ride. There is even a jumping point to the

main island land in Jungut Batu, while the rest land in

ocean for the brave-hearted.

Mushroom Bay, as we did. Walking barefoot with the other guests, we reached the shore where the popular Hai Bar

Our days were spent mainly with waking up early to

& Grill is located. Sun worshippers were sprawled all over

catch the sunrise and making sure that we were on time

the beach and on the colourful beanbags in front of the

to witness the sunset. In between, we visited various

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cafes and restaurants. The Deck, comes to mind as a

perhaps the only conscious eatery on the island to provide

chic restaurant with one of the most dramatic views over

free mineral water refills to encourage visitors to use less

Lembongan’s seaweed farms and the majestic Mount

plastic. We love their policy, considering what the fragile

Agung. It is perfect for cocktails and nibbles. The other

ecosystem of the island has to endure by having so many

spot that we came to love for breakfast was Bali Eco Deli.

visitors coming over to the island. Seaweed, snorkelling

Partly hidden behind the busy Jungut Batu Beach, the cafe

and surfing aside; the island provides a serene, simpler

offers a really good coffee, tasty juices and smoothies as

alternatives for those looking for peace and quiet, where

well as home-baked bread and wholesome food. It is also

days are numbered just by sunrise and sunset. Eve

64 let’s eat!

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let’s eat! 65

food talk

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

talking

Innovation new creation cuisine style flavour

krēasi

masakan gaya rasa

coconut leaves cinnamon tumeric lemongrass can plate chilli sauce MSG spoon fork clean

66 let’s eat!

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 Eating Out Can I have one more chair?

Bisa saya minta satu kursi lagi?

Do you have non-smoking area?

Ada tempat bēbas asap rokok?

Can I make a reservation for dinner?

Bisa saya pesan tempat untuk

makan malam?

Do you have special menu for today?

Ada menu special hari ini?

Saya alērgi...

I am allergic to...

words garlic

as in ‘part’

baru

food

oat

a

Can I take it home?

Boleh tolong dibungkus?

gandum

I’d like...

Saya mau...

This is...

bawang putih

to add

menambah

sweet manis

daun kēlapa

to buy

membeli

bitter

kayu manis

to eat

memakan

acidic asam

expensive

mahal

watery ēncēr

cheap

murah

hot panas

more

lebih banyak

less

lebih sedikit

two bottles

dua botol

one crate

satu kerat

five ounces

lima ons

that one

yang itu

this one

yang ini

kunyit serai

kalēng piring

sambal vētsin

sēndok garpu

bersih

Ini...

pahit

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n

EAT T

e

s

l

d

-

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map

and d

let’s eat! 67

BALI 68 let’s eat!

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SEMINYAK KUTA

let’s eat! 69

Ubud Sanur 70 let’s eat!

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let’s eat! 71

jimbaran

Nusadua

Directory.

Sanur, Ubud

Alchemy, Ubud

Sakti Dining Room, Fivelements

The Sayan House

A raw food cafe with salad bar, parfait bar and juice bar as well as delicious raw chocolates and desserts.

Set in the tropical forests of Mambal, this fine dining experience goes far beyond healthy vegetarian cuisine, and into the realms of a true epicurean adventure.

A fine contemporary Asian restaurant in the tranquil Sayan region of Ubud with panoramic views of the rainforest and Ayung river.

Jl. Penestanan Klod, Ubud +62 361 971981

Mambal, Abiansemal, Badung P +62 361 469 206

Jalan Raya Sayan No. 70 Ubud P +62 361 4792593

Warung Dayu

Warung Schnitzel

Warung Padi Organic

Nourishing its loyal followers with sublime raw and vegetarian food, this simple café is a new contender that must be reckoned with in Ubud’s green food scene.

Known to serve one of the best versions of this famous Austrian dish on the island.

True to its name, this eatery offers Balinese cuisine with freshly picked ingredients from its own backyard.

Jalan Sugriwa, Padang Tegal, Mekar Sari Ubud I P +62 361 978965.

Jalan Sriwedari No. 2 Ubud P +62 361 970744

Banjar Laplapan, Petulu, Ubud P +62 361 898 7888

Soul in a Bowl

Lilla Pantai

Pica South American Kitchen

A tapas and bar lounge in the heart of Sanur, serving beautiful homemade cooking in a modern mix of Mediterranean and Balinese styles.

A casual and relaxing space serving authentic Indonesia food and western cuisine in a traditional setting overlooking a golden sandy beach in Sanur.

A new, cosy restaurant in Ubud cooking up delicious South American Cuisine.

Jalan Danau Tamblingan No. 180, Sanur P + 62 81 236 319 600

Jalan Duyung, Beach Front, Sanur +62 821 4457 9142

Jalan Dewi Sita Ubud I P +62 361 971 660

72 let’s eat!

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Seminyak, Canggu

Luna Roof Bar

Cafe Cous Cous

Waroeng Tugu

A chill out experience overlooking paddy fields and the Seminyak skyline while sipping signature cocktails and savouring scrumptious bites.

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

A typical Javanese-style warung located in the hallowed Hotel Tugu. Tasty Indonesian dishes are prepared with traditional wellmade seasonings at a live cooking station.

Jl. Raya Seminyak, Kuta P +62 361 8947898

Jl. Bumbak | P +62 361 750 998

Jl. Pantai Batu Bolong, Badung, Canggu P +62 361 731 701

HABITUAL Quench & Feed

Mozaic Beach Club

Crab Bar

Set in the heart of Umalas and serving wholesome Americana cuisine including tasty brunches and a fabulous array of burgers!

A wonderful place to enjoy signature cocktails and exquisite dishes prepared by Chef James Ephraim and his dynamic team.

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

Jl. Umalas 1 No. 12B Kerobokan P +62 361 918 1801

Jalan Pantai Batu Belig, Kerobokan P +62 361 473 5796

Jl. Batu Belig 106 P +62 361 849 9316

Primo Bali

Smokehouse BBQ

The Best Brew

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.

Energetic, flirty and familiar. The urban beer garden reinterprets pub favorites like woodfired pizzas, kebabs, ribs, BBQ, sausages and selections of local and international Best Brews™ beers.

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

Four Points by Sheraton Bali, Kuta Jalan Benesari Banjar Pengabetan, Kuta P +62 361 849 6606

let’s eat! 73

Kuta and North Bali, Nusa Dua

Raku

Fat Chow

Kori Restaurant

An elegant modern Japanese lounge and bar offering a dramatic view of the sea as well as exquisitely crafted dishes and creative cocktails.

Asian street food in a relaxed and casual atmosphere brimming with youthful vivacity.

A cool sanctuary of whirring fans, flourishing gardens and water features where international cuisine is served and the hustle and bustle of Kuta is instantly forgotten.

The Ritz Carlton Bali | Jl. Raya Nusa Dua Lot #3 Sawangan | P +62 361 849 8988.

Jalan Poppies II 7c Kuta P +62 361 735 516

Jalan Poppies Lane 11, Kuta P +62 361 758605

Terra Terrace Restaurant

Brown and Butter

Paon Doeloe at Taman Bhagawan

Terra Terrace serves delightful modern Indonesian cuisine in a casual yet romantic garden setting.

Serves coffee products, cookies, cakes and other baked goods. A convenient place for business meetings or to chill out and relax!

An elegant, cultural restaurant giving fine examples of regional highlights in a beautiful beachfront setting in TanjungBenoa.

Amaterra Villa | BTDC Area Lot Block B, Nusa Dua | P+62 361 776 400

Berry Biz Hotel | Jln. Sunset Road No. 99, Kuta | +62 361 8495222

Taman Bhagawan | Jalan Pratama No. 70 Tanjung Benoa | P +62 361 776555

Cut, Catch, Cucina

Raja’s Balinese Restaurant

Stickee

A bold and beautifully conceived restaurant offering three distinct, highly interactive dining options in an elegant bistro setting.

Raja’s offers a truly royal dining experience with premium ingredients and the bling of gold plated tableware ‘a la kings and queens.’

Stands out for its fresh take on Jakartan street-style snacks and drinks served up in funky surrounds.

Sofitel Bali Nusa Dua Beach Resort, Lot N5 Nusa Dua Tourism Complex P +62 361 849 2888

Nusa Dua Beach Hotel & Spa, Kawasan Pariwisata Nusa Dua, Lot North 4 P +62 361 771 210

Jl. Dewi Sri 18C Legian P +62 361 751178

74 let’s eat!

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