Vol-71 Let's eat! July 2015 Issue

JuLY 2015 EDITION 71

ISSN 2085-5907

High Times

Double Six Rooftop

State of Independence Republik 1945

Roofs with a

View www.letseatmag.com

IDR 35.000 | AUD 3.70 | EUR 2.70

let’s eat! 1

Contents

38

22 38 July Musings

22 Roofs with a View

The Latest

Must Try

12-15

34 Thai & Beyond

Tao Beach House

Local Cuisine 16 Indonesian Food Parade Gabah Restaurant

The Essentials

Our Cover Photo by: Heri Obrink Location: Double Six Rooftop

The Main Affair 38 High Times

Double Six Rooftop

20 Classic Cocktails

Island Life

The Newest

42 Green Goodness

Bali Spirulina

26 Vantage Point

Soul in a Bowl

Spotlight 30 This Side of Paradise

Smoqee Sky Bar

Street Food 46 Lawar

Traditional Recipe 48 Serapah

4 let’s eat!

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August 14, 2015 at the gangsa private villa, Sanur Jalan Tirta Akasa no 28, Sanur 80227

T h e H ar m o n iou s of Ba l i n ese Di n n i n g 5 courses signature menu of Kayumanis and the gangsa

www.thegangsa.com

Reservation and Further Information: P. 62-361 705 777 I F. 62-361 705 101 E. experience@kayumanis.com

www.kayumanis.com

The Specialists 50 Philip Walker

Executive Chef Pullman Bali

Legian Nirwana

Sahrul "Bento"Imansyah

Head Chef at Dash Hotel

34 56 26

30

Seminyak

Let's Cook 52 Crispy Battered Rolled Chicken

with Margarine Milk and Curry

Egg Floss

The Insider 54 Daniel Aaron

Nutritonist and Raw Food

Advocate

The Insider 56 Astari Siswanto & Jappy Sanger

Co founders of Jazz Market by the

Sea

Behind The Taste

16

58 State of Independence

Republik 1945

Hungerlust 62 Flavours of the Philippines

Regulars 66 Food Talk 67 Map & Directory

6 let’s eat!

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editor’s note

Imagine an afternoon blue sky, a gentle breeze, a classic margarita and savoury nibbles, with jazzanova playing smoothly in the background. A roof top is one of the best spots to relax and unwind, a perfect place to elevate yourself with spectacular views like city lights in the evening or a gorgeous sunset over the ocean. There are many ways to creatively utilise a roof top, beyond bars and restaurants a roof’s open air charms makes it a perfect place for yoga, gardening, movie screening and live music or fashion shows.

In Bali roof top venues provide exceptional scenery, excellent beats by world class musicians and djs, mouthwatering cocktails with tropical fruits, and savoury delights ranging from international to traditional cuisine. Welcoming summer as the most anticipated season, in this issue we unveil some hidden gems for you to have the perfect holiday experience in Bali.

The Double-Six rooftop is the biggest in Bali and seemed the perfect fit for our cover this month, with its innovative cocktails, supreme views and satay grill featuring flavours from around the world (p.38.) We also check out the Asian menu and happy hour specials at Tao Beach House (p.34) and catch a fabulous sunset at the Smoqee Sky Bar in Jimbaran (p.30.)

Back at ground level, Gabah Restaurant in Kuta makes a wonderful destination to enjoy a royally-inspired feast of 22 dishes from around Indonesia, while yogi and nutritionist Daniel Aaron gives some insight into the raw food trend that is rocking Ubud (p.54.)

Please also enjoy our newest section in the magazine, 'Behind the Taste' as we get up close and personal with the people making the magic at the much-talked-about Republik 1945, Bali's latest Indonesian sensation (p.56.)

Paradise is just a dream away, so open your eyes, embrace the sunny day and enjoy the taste of a summer journey!

8 let’s eat!

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Celebrate your kid’s Birthday at Monsieur Spoon :)

Pastry class, healthy food, party in the garden, cotton candy, magic show..

office@monsieurspoon.com 0878 6280 8859 #monsieurspoon

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 Graphic Designer Tri Angendari Photographer Heri Obrink Account Director Catherine Julia 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

10 let’s eat!

BALI

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the latest

Hello Jamie The highly anticipated Jamie’s Italian Kuta Beach is finally open. Created and tested

by Jamie Oliver as well as his mentor and partner Gennaro Contaldo, Jamie’s Italian menu is a wonderful treat. The menu is made with local produce whenever possible, freshly made pasta every-day and has the signature Jamie Oliver’s style: punchy and bold. The kitchen is lead by Head Chef Alex Barman who has been working with Jamie’s Italian for the last six years, including the successful Jamie’s Italian VivoCity Singapore.

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

Bali Goes World Class Two bartenders from Bali will represent Indonesia in Diageo World Class South East Asia Finals in Thailand this July.

I Gusti Salit Made Ari Naryana from Woo Bar and Ayip Muhammad Dzuhri from Sofitel Nusa Dua have been chosen alongside two other bartenders from Jakarta. Diageo World Class, the prestigious bartending competition is dedicated to the craft of mixology, and a celebration of the flair, creativity and skills of the modern bartender. To learn more about Diageo please go to www. diageo.com

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By the Sea Sanur continues its growth as a culinary destination. Its recent addition, Lilla Pantai, is a delightful restaurant to be visited. Aside from its beachfront location on Semawang Beach, the charming and casual eatery offers a wide range of food. From panini to pasta as well as ‘pick n’ choose’ Nasi Campur, it also offers a juice bar and house blend coffee to cater to a wide range of whims and fancy.

Lilla Pantai

I Jalan Duyung Beach Front

P + 62 821 4457 9142

The Enchanted Garden ARMA Kitchen & Lounge is a romantic experience right in the heart of Ubud. An elegant indoor and outdoor restaurant overlooking a beautiful lush garden, it is especially well known for its signature Thai and Asian-inspired dishes. Imagine Seared Tuna with Crispy Beetroot, Grilled Pepper, Aioli, Seaweed and Orange Carrot Sauce, delicately prepared by Executive Chef Wuisan. A truly wonderful place for all occasions.

ARMA Thai Kitchen & Lounge Jalan Raya Pengosekan Ubud P +62 361 976639

Food Revolution Day Thirty lucky Balinese children from eight to thirteen yearsold recently joined a special revolution day called “Food, Styling & Shoot” at Flux Lifeground. The event was part of the global one-day worldwide campaign created by Jamie Oliver and his foundation to engage and inspire people to cook and eat healthy food. The day was filled with fun activities such as a free workshop by Junior Master Chef Indonesia’s Chef Revo, Food Styling and Social Media as well as a Food Photography Class led by Let’s Eat Magazine’s photographer Heri Obrink.

Flux Lifeground

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I Jalan Raya Kerobokan 88 let’s eat! 13

In the Jungle A stunning retreat in the hills of Keliki, Ubud recently unveiled Junglefish. The beautiful surroundings of Chapung Se Bali Resort makes the perfect setting for this restaurant where an eclectic design combines mid-century Danish style with Balinese elegance in an edgy twist. It even offers a stunning bar which is built into a ravine. Lead by Executive Chef Georgios Giannoulis, the restaurants serves a new take on Mediterranean meets Asianinspired dishes Junglefish Jalan Raya Sebali Keliki Ubud P +62 361 8989103

Dream Do Come True Swiss-Belhotel Petitenget offers 111 comfortable rooms with contemporary Balinese design.

Walking distance away from Petitenget’s popular restaurants, cafes, shops and beach; it is ideal for those who love to be in the middle of everything.

There is a special 35% off the room rate during July to September 2015, as well as a lucky draw for guests to make their own Bali Dream Holiday come true. Simply enter your dream in the comment section when you book through www. swiss-belhotel.com Swiss-Belhotel Petitenget Jalan Petitenget 168 Kerobokan P +62 361 8499688

14 let’s eat!

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Putting A Spell on You 'White Magic Sunsets' at Sheraton Bali Kuta Resort is back in town with its customary funk and sizzle. The Sunday afternoon nu-disco pool party features sounds from the 70’s and 80’s as the soundtrack to watch the sun go down.

The White Magic Sunsets luxury package is also available with room rates starting at USD 190++, including a complimentary room upgrade, breakfast, “Party Pack” amenities and more. Book your stay and let the music producer, Adrian Giordano and guest DJ line-up work their white magic on you!

Sheraton Bali Kuta Resort Jalan Raya Pantai Kuta I P +62 361 846 5555

A Culinary Journey The rainforest atmosphere at Le Jardin Villas is the perfect spot to start your journey in Bali. The villa management offers guest a new set of activities, starting with the unique experience of a Balinese cooking class and a shopping trip to the traditional market. However, if you prefer to do just the eating, there’s also a Balinese Private Dinner to be had at your private villa, where you will be dressed with Balinese attire and serenaded by gentle Balinese music throughout the meal Le Jardin Villas Jalan Sarinande 7 Seminyak I P +62 730 165

Disco Fever Bali’s popular radio station recently celebrated its tenth anniversary at Track 9 Bar & Bistro. The celebration was titled 10ONRADIO and filled with catchy 80’s classic disco tunes throughout the evening. A new Classic Hits program was also launched with two new announcers in tow, Syelly and Mahesa Dharmawan. Congratulations for being a decade old! To learn more about D’OZ Radio Bali please go to www.ozradiobali.com

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let’s eat! 15

local cuisine

Indonesian

Food Parade 16 let’s eat!

Gabah Restaurant serves up a mix of modern and traditional Indonesian cuisine in a peaceful poolside setting.

Located at Ramayana Resort and Spa in the centre of Kuta, the tropical setting makes you feel at ease with nature. A stone relief behind the bar portrays Indonesian rice farmers working with “gabah” or unhulled rice grains and the restaurant’s specialty, Balinese Royal Kingdom Feast, is inspired by the royal tradition of celebrating harvest day. An abundance of mouthwatering dishes are prepared that represent all regions in Bali and Indonesia.

The feast is for four people, and features over twenty different dishes in addition to welcome drinks, amuse bouche and desserts.

authenticity of Indonesia from east to west. From Aceh to Manado, there is so much variety in regional cuisine that its hard to present everything on one menu, so monthly specials highlight one or two specialty dishes in addition to the main archipelago menu. When asked if it’s difficult to show authenticity in his dishes, Chef Wiranata responds that he researches a specific menu in a popular local restaurant and

The hot and sweet Bajigur drink

after, cooks his own

poured from a copper long-

version and then

spouted teapot with a strong

presents it to the

aroma of pandan and ginger

owner or chef for

keeps us company while we

honest feedback,

await our feast. Oka Wiranata,

which is usually praise

the Chef of Ramayana Resort

for having been able

and Spa tells us that his newly

to make it exactly the

created menu captures the

same or even better.

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let’s eat! 17

In the middle of our small talk,

dipping sauces and condiments

we suddenly heard “tek-tekan”

such as Sambal Kacang, and

coming towards us, a mini Balinese

Sambal Bajak. From the mini

instrument parade by the staff.

bowls, the freshly Sauteed Long

They offer us a big bamboo tray full

Beans are crunchy and the Grilled

of Indonesian cuisine, from soups,

Prawns served in a mini tandoori

stir fries, skewers, deep fried and

pot are best eaten with Sambal

grilled items. One of the soups is

Matah and warm white rice. Crispy

Soto Ayam or yellow chicken soup

Fried Prawn, Chicken Tandoori and

with turmeric that sparks our taste

Ayam Pelalah are other delicious

buds. It’s difficult not to be greedy

items to try. In the end, being

when you have all this food in front

treated like kings and queens

of you, and after a lot of tasting, I

made it hard to decide which dish

decided that the mini grill pan was

was best because there was no

my favourite. It’s filled with Beef

time to think and too many dishes

Skewers, Chicken Skewers, and

to try. Menur

Balinese Fish Skewers with different

Gabah Restaurant

18 let’s eat!

I Ramayana Resort and Spa, Jalan Bakung Sari, Kuta I P +62 361 751 864

150 I Open 10am – 11pm I Kuta Map C-3

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the essentials

Cocktail Classics Classic cocktails are having a revival, so why not add some old-school sparkle to your party.

cosmopolitan

Old Fashioned 1 maraschino cherry

½ ounce lime juice ½ ounce cointreau 1 ounce cranberry juice 1½ ounces vodka citron

1 slice orange 2 dashes bitters

ice cubes 1 ½ ounces bourbon whiskey 1tsp water

mint julep 2 tsp water 1 tsp sugar 4 mint leaves

crushed ice

4 ounces bourbon

2 tsp simple syrup

Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail glass. Garnish with lime wheel.

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Pour the simple syrup, water

In a highball glass muddle the

and bitters into a whiskey

mint, sugar and water. Fill with

glass. Stir to combine, add ice

cracked ice, add Bourbon and stir

cubes. Pour bourbon over the

well until the glass is well frosted.

ice and garnish with the orange

Garnish with a mint sprig.

slice and maraschino cherry.

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Pink lady 1 egg white

Pina colada crushed ice

crushed ice

1 ounce gin

hot pepper sauce to taste ground pepper celery salt

1 tsp grenadine syrup 1 tsp half-and-half cream

Bloody Mary

1 ounce coconut milk 1 ounce white rum

3 ounces pineapple juice

1 dash of Worcestershire

½ ounce lemon juice 1 ½ ounces vodka

3 ounces tomato juice

Mix with crushed ice until smooth. Pour into chilled glass, garnish and serve.

Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice.

Cover and shake like crazy until the outside of the shaker has

Mix all ingredients in a high ball glass over ice cubes. Stir well, add seasoning, taste and serve!

frosted. Strain into a chilled glass to serve.

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let’s eat! 21

musings

Roofs with a View What better way to usher in a legendary Bali sunset than ascending to the lofty roof top heights of one of Bali’s fabulous resorts.

22 let’s eat!

let’s eat! 23 Above Kitchen and Lounge Bar

The Party Spot

It’s amazing how different Kuta looks from up high, and the sprawling roof top of Sky Garden has it all going on.

The nightly all-you-can-eat barbecue accompanied by free flow beer (5- 6) is a huge hit, and there’s plenty of space for

Sultry Sunsets

comfortable lounging. Movies play on the big screens and as

Smoothly making the transition from

www.skygardenbali.com

the night wears on this becomes one of Bali’s most happening spots with an up-for-it crowd from around the globe.

roof top chapel to sexy roof top bar, Above Kitchen Lounge & Bar ticks all the sunset destination boxes. Tucked down a laneway a couple of hundred meters

Chillax

from the coast, there are soaring views of Petitenget and Batubelig beach. Day

Laze the day away in stylish surrounds at Seminyak Pool Bar

beds on the deck are perfect for sprawling

on the roof top of U Paasha. Days beds flank a large swimming

on cushions with a sundowner - make sure

pool and a menu of healthy juices, salads and ‘design your

to try the signature Dragonfly, a gorgeous

own’ Panini can be delivered direct to your deck chair. Usher in

purple/pink concoction of dragon

the sunset with Buy 2 get 1 free cocktails and stay for barbecue

fruit, vodka and Bacardi. The interior

on Monday, Wednesday and Friday nights.

lounge has a warm casual ambience and

www.uhotelsresorts.com/upaashaseminyak

screens for nightly live dj video shows.

Things really liven up on Thursdays and Saturdays with classic disco and free flow Dragonflys and Rainbow Shooters from 6-7pm. Otherwise it’s a mellow place for a romantic rendezvous or a drink with friends. A tasty snack menu includes spring rolls, calamari or the more substantial whole roast chicken served with sambal matah, while the chocolate lava cake is really something special! www.vasantiseminyakresort.com 24 let’s eat!

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Night and Day The rolling hills of the Bukit Peninsula provide the setting for Unique Rooftop Bar at Rimba resort where a 360 degree panorama takes in coastal forest sloping down to a sapphire sea. During the day it’s a funky pool club with day beds planted around the swimming pool and a cool but casual vibe, but as the sun sets it transforms into a chic evening venue.

Tropical cocktails and an Asian-inspired comfort menu will keep you refreshed and replenished. The whimsical design incorporates all kinds of retro features, from recycled wood salvaged from old sailing ships of Sulawesi, shimmering beaten copper, mirrored pillars, drift wood-art and hand-blown glass lamps, so there is plenty to look at apart from the dazzling views. www.rimbajimbaran.com

High on Bali Rising from Jimbaran Hill and facing north, the soaring heights of Jim Bar ‘N’ grants views of the whole of Bali. You can even see the island’s soaring volcanoes on a clear day. The sprawling wooden deck is atmospherically draped in shade sails, while circular seating is ideal for groups and the menu includes pizza and grills which can be washed down with classic cocktails or a bottle of wine. www.bukitjimbaran-bali.harrishotels.com Text by Alison

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let’s eat! 25

the newest

Jamaican Jerk Pork Ciabatta

26 let’s eat!

V V

V nt ge

point

Adding a delightfully laid-back touch to the growing cafe culture in Sanur, Soul in a Bowl is a newcomer to be reckoned with. A restaurant by day as well as tapas bar and lounge by night, it is as warm and welcoming as Sanur itself.

let’s eat! 27

"The veranda is sheltered from the heat by wooden roofing, furnished with cosy chairs in earthy colours and overlooks the treelined sidewalk."

A cheerful laughing Buddha clad

earthy colours and overlooks

in yellow robes welcomes me

the tree-lined sidewalk.

to the cafe. It sits perfectly still

The menu is immaculately

on a long table in the middle

designed with details on

of the restaurant while I focus

produce origin. I tend to

all of my mindfulness onto the

appreciate that kind of effort

cake display in the bar counter.

and like knowing for sure that

The tempting aroma of freshly

the pork that I am going to

ground coffee is in the air and I

eat comes from responsible

make up my mind right then and

sources. A generous bowl

there to finish my lunch with a

of Broccoli and Beetroot

coffee.

Salad is a pleasing starter

Having seated myself in front of a green vertical garden wall outside, I then get on with the business of ordering.

The veranda is sheltered from the heat by wooden roofing, Watermelon Mint Martini

28 let’s eat!

furnished with cosy chairs in

with its nutritious ingredients like quinoa, tomato, basil, dill and lime vinaigrette. I manage to have of a few sips of Watermelon Mint Martini to balance the scales and entertain myself before delving into the main affair.

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All I can say about the Jamaican

has rattan sofas and open-

Jerk Pork Ciabatta is that it is

air breeze. “There will be

divine. It is served on a wooden

jazz performances on the

tray with side salad and tomato

weekends, definitely an

chutney for that extra oomph.

alternative place in Sanur to

The jerk pork melts wantonly

hang out after dinner,” says

in all its tender glory, creating

Agung. Now that is a solid

a rather dirty dance with the

reason to come back. Eve

ciabatta, mango salsa and rocket leaves. It is big and satisfying. It makes me happy. After a proper clean up, I recover myself and serenely order a Latte to close the meal.

The manager stops by, making sure that everybody is happy with their food. He invites me to check out their upper Broccoli and Beetroot Salad

floor where a rooftop lounge

Soul in a Bowl

I Jalan Danau Tamblingan No. 180 Sanur I P +62 361 4720063

90

I 8am - 11pm I Sanur Map E-4 let’s eat! 29

spotlight

This Side

of paradise

Larb Gai

30 let’s eat!

It is common knowledge that Jimbaran is a remarkable spot to witness the sunset.

Smoqee Sky Bar, being on the top of Le Meridien Bali Jimbaran takes the view to a whole new level, as well as offering seriously intoxicating drinks and delicious food to watch the evening go by.

The elevator doors open up to

leaves. The fragrant leaves add

a white stone floor and glinting

a tempting aroma to the cooling

blue sky. The sun is dropping low

drink. My companions are nodding

and already showing a promise of

happily with their choices. The

dramatic display of red splashes

simple white decor and furniture of

later on. Settling down in the

the bar is truly a showcase for the

group seating area we are ready

sun’s shadow play. The sky is slowly

to treat ourselves for the evening.

turning red when one by one our

Down below in the saline pool

nibbles are served. Papaya Prawn

lagoon, children are still playing

Salad is a delight with its refreshing

happily in the water while their

balance of sour and sweet that

tired parents are enjoying the

comes from the young papaya,

luxury of doing nothing. Up here,

mango sauce, balsamic vinegar

however, we are having our own

and prawn a la plancha. The other

luxury time especially when our

Thai-influenced dish, Larb Gai is

drinks arrive.

also beautifully executed. A savoury

My Rosemary Gin is a perfection of honey, gin, tonic and rosemary

chicken mince wrapped in iceberg lettuce, it is perfect to be shared amongst us.

Short Ribs

Papaya Prawn Salad www.letseatmag.com

let’s eat! 31

The sky is now turning darker by

Of course there has to be

the minute. The Short Ribs, slow

something sweet to close such a

braised for 12 hours is served with

sweet evening. Chocolate Tart with

accompanying carrot and turnip.

its exquisite plating of chocolate

The tender flesh can be effortlessly

ganache, pepper and confit orange

torn from its bone and retains

mandarin is a sophisticated dessert.

its succulent prime Wagyu beef

Basking in the afterglow of the

quality with just enough herbs and

sunset and that last sweet note,

spices. Lead by Chef I Wayan Andy

we bid farewell to one more day of

Pranata and team, the execution of

living from the top. Eve

the dishes are exceptional.

Chocolate Tart Smoqee Sky Bar at Le Meridien Bali Jimbaran I Jalan Bukit Permai Jimbaran I P +62 361 8466888

32 let’s eat!

30 I Open 05.30pm -11pm

I Jimbaran Map B-4

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“Awarta is simply defined as a Treasure, where you may find yourself in a hidden haven of tranquility.

An unforgettable experience, an unforgettable you that we know as our Kings & Queens.”

CHINESE FINE DINING Journey through a mini China Town with Ru Yi. Top notch premium Chinese delicacies such as bird's nest soup and the world renowned Abalone are served especially for you. Our Two private dining rooms are also available, just the perfect space to gather family and loved ones for the evening.

AN INTERNATIONAL RESTAURANT To satisfy your curious taste buds we will take you back to indulge in Indonesia’s royal heritage delicacies, and journey through our romantic classical Western cuisine.

D

PUB & SPORTS BAR

Featuring a vintage British design, Melayu-Chinese lumière, furnished with finely selected hard-solid woods and artistic vintage artworks.

An evening filled with conversation over cocktails, will inevitably be your night to remember.

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AWARTA NUSA DUA LUXURY VILLAS & SPA BTDC COMPLEX LOT NW 2 & 3 NUSA DUA, BALI 80363, INDONESIA T +62 361 773 300 | E info@awartaresorts.com www.awartaresorts.com

let’s eat! 33

must try

Thai & Beyond

With a lovely vista of Seminyak Beach peeping through the palm trees, the cosy rooftop at Tao Beach House offers million dollar views without the exorbitant price tag.

34 let’s eat!

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Thai Beef Salad

With a picturesque poolside

and white striped sofas and

Island Iced Teas, while from 12 –

setting amidst red coral trees,

oversized day beds that are

4pm there is a ‘buy two get one

palms and frangipanis, Tao

big enough to host a small

free’ special.

Beach House fronts Ramada

party. It’s a great spot for

Camakila Resort, and can also

sunset, especially with happy

Thai chef, Vaewta Chookasem,

be accessed direct from the

hour cocktails for RP 75,000

affectionately called ‘Mami’ is

beachfront at the southern end

(4 - 8pm) and tapas from just

great fun, and its easy to see

of Double Six. Whitewashed

RP 25,000. We get things

why the staff love her so much.

walls, bleached wood and

rolling with a Red Geisha

Apart from tasty authentic dishes

ocean-themed décor create a

– a sunset extravaganza

from her native Thailand, such

contemporary yet casual beach

if ever there was one,

as a classic Tom Yum Koong, and

house ambience, while French

generously served in a carafe

Thai Green Chicken Curry, the

doors at the front and back fold

gushing with blended fresh

menu also incorporates the fiery

back to allow a cool fresh sea

strawberries, vodka, ginger

flavours of Vietnam, some spicy

breeze.

and lime. Other cocktail

sambals and rice dishes from

highlights include a Mango

Indonesia, as well as Malaysian

The charming roof top is small

Frozen Daiquiri and lots of

and Szechuan specialties.

and intimate, with cheerful red

interesting variations on Long

let’s eat! 35

Goi Chuan Bo, Chicken Martabak, Prawn Spring Roll

Appetiser Plate

The Appetiser Plate teams well

aromatic chilli lime dressing.

with a round of cocktails, thanks

Chinese BBQ Spare Ribs are

to crispy Chinese-style prawn

sweet and sticky with a honey

spring rolls, Indonesian-style

sauce, while the Szechuan Kung

chicken satay with peanut sauce,

Pao Chicken is served tropical-

and Thai-style prawns dipped in

style in a split pineapple, a tasty

a zesty, spicy green mango salad.

blend of sweet, sour and salty

We also order some tapas dishes

with wok-fried chicken, chilli, red

– Malaysian-inspired Chicken

peppers, carrots and plenty of

Martabak, Prawn Spring Roll and

cashews.

Goi Chuan Bo (fresh Vietnamese spring rolls with beef and vegetables.)

Red Geisha

With an easy, ambience and sublime views, Tao Beach House is a lovely alternative for those

The Thai Beef Salad is made from

looking for a casual, unassuming

grilled Australian sirloin, served

sunset spot and the tangy

sushi roll-style, wrapping sprigs

flavours of Asia. Alison

Szechuan Kung Pao Chicken

of salad marinated in a zingy

Tao Beach House I Ramada Camakila Bali Resort, Jl Padma Utara, Legian I P +62 361 752877

36 let’s eat!

86 I 10am – 11pm I Seminyak Map F-5

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The Bay Bali is a place of food & beverage complex where you can find an excellent oceanfront culinary experience from various restaurants and fun beach activities in a secluded cove looked over the magnificent bay of Nusa Dua

ITDC Area, Lot C-0, Nusa Dua l 0361 8948200 #thebaybali l www.thebaybali.com

the main affair

High 38 let’s eat!

The largest rooftop venue in Bali, Double-Six adds a fun and flirtatious edge to Seminyak’s legendary party strip. let’s eat! 39

A glass elevator whisks us up to the rooftop. It’s a huge space and there is lots to take in, from waitresses dressed in fabulous yellow play suits with chunky black boots, to a flaming circular grill, and ornamental palms that sweep majestically down the centre of the venue. Miniature sharks glide through the aquarium and a semioutdoor cinema is tucked into one corner, with stripy beach chairs and a popcorn booth providing a charming retro vibe. The best seats in the house are the floating pods – sunken circular seating areas on the

A Case Study in Potatoes

rum, orange marmalade and

outer deck and we are soon kicking

blackberry and mango puree.

back to enjoy the vista.

The Sharing Cocktail Eggs are another inspired idea – they

It’s one of those gorgeous Bali days

look like a giant crystal egg with

when the ocean sparkles in deepest

a tap, and hold two litres of

blue and perfect waves peal across

sheer cocktail heaven – try the

the surface. Brightly-hued umbrellas

Tropiganza Express packed with

and bean bags dot the palm fringed

lashings of tropical fruit, vanilla

beach far below us and views

infused vodka, passion fruit sorbet,

extend all the way up and down the

Amaretto Disaronno and a splash of Sauvignon Blanc.

coast. Something fresh and fruity – like a cocktail – is definitely in order, and F& B Director, Jonathan Jack, has created an innovative selection of classics infused with tropical Indonesian flavour. Take the Spiced Colada blended with Sailor Jerry’s Rum and coconut icecream, the

my top pick of the afternoon, with

Cocomango Mojito, and the tart,

yellow watermelon, vodka, a dash of

refreshing Double Six Sling made

Cointreau, lemon juice and passion

from Tanqueray, fresh pineapple

fruit sorbet. Alcoholic teas are also

and house-brewed rosella tea

a great idea, mixed with freshly

with a hint of Dom Benedictine

brewed home blends, from the Chai

providing a memorable finishing

Hai Martini to the Kombucha Tea – a

note. Sweet meets sour in the

surprisingly tasty concoction of red

Mellon Kuning Martini, making it

grape-infused fermented tea with

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When it comes to food, ‘The

The sweet satay add a hint of

Tuesdays and Thursdays (7-9pm), or

United flavours of Satay’ are a

nostalgia. We try the [Chilled

get your party started on Friday and

highlight, presenting a worldly

Ibiza Melon) – who doesn’t love

Saturday night with half price on all

selection of meat and seafood

watermelon soaked in vodka?

Patron from 8-9pm. Alison

grilled over coconut husks.

While the Chilled Indonesian

From Bali Organic Chicken, to

Dragon Fruit are thoughtfully

Mexican Fish with Tequila sauce,

soaked in gin and tonic. The Mini

Japanese Shrimp with Wasabi and

Tiramisu, courtesy of Seminyak

our choice, The Rockefeller with

Italian Kitchen down on the first

deliciously tender lobster and

floor are also not to be missed!

scallops sprinkled with caviar and drizzled in a delightful fluffy lemon sauce. A Case Study in Potatoes is the perfect accompaniment, a big wooden bowl of potatoes served three ways – thick cut fries, crispy wedges, and Italian-style, tossed in a tasty mix of rosemary and garlic.

The dipping sauces include an excellent lemony mayo.

Special events have already seen Roger Sanchez take to the decks, and more parties are planned – including something big in August (it was still a secret at the time of going to press.) Tuesday Jazz nights feature live music and you can also check out ‘Two for Tday’ with two-for-one drinks on The Rockefeller

Double Six Rooftop I Double Six Beach I P +62 371 734 300 I Open 3pm – 10.30pm I Seminyak Map D-3

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let’s eat! 41

Island Life

Green Goodness Spirulina is renowned as a super food. Upon learning that there is a small scale farm in Tabanan, named Bali Spirulina, we decide to investigate and in the process, manage to learn about its amazing benefits for health and well-being.

42 let’s eat!

Leaving the busy southern part

whisks us away to see the team’s

There are two large green bubbling

of Bali behind, we find ourselves

pride and joy, the spirulina pool.

pools covered with nets and roofing.

heading north to Tabanan. This

Some of us might have consumed

Naturally, it can be found in brackish

region is often called the greenest

the often-called super food on a

waters and often directly farmed in a

part of Bali, so it comes as no

daily basis, while the rest of us are

lake. “However, here we cannot be

surprise that the latest green

still relatively clueless or uncertain

sure about the quality of the water

revolution is taking place in this

of what it is. Spirulina is actually one

in the lake or the weather so we

regency. We are welcomed heartily

of the oldest life forms on earth,

decided to make a pool where we

by the small team of Bali Spirulina,

blue-green microalgae that billions

can control the pH, the concentrate

and Loik, the initiator of this

of years ago turned our earth into a

and the amount of sun and water,”

sustainable enterprise immediately

habitable planet as we know it now.

explains Loik. let’s eat! 43

The Peruvian-originated spirulina

used in dishes or juices,” states

body from toxins, enhance your

in this farm is harvested when the

the manager, who encourages us

immune system, lower cholesterol

concentrate is high, generally two or

to try the three flavours of spirulina

and high blood pressure and reduce

three times a week. Eight kilograms

crunchies: original, curry and miso.

the symptoms associated with

of spirulina paste is then manually pressed, made into thin noodles and dried with a humidifier in a temperature-controlled room. The labour-intensive process produces three kinds of spirulina products, made depending on the customer’s request. ”The fresh paste is handdelivered to a raw vegan restaurant in Ubud, for example. While the crunchies and the powder are retailed all around Bali and widely

Bali Spirulina

44 let’s eat!

We were pleasantly surprised when reading about the nutritional values and benefits of spirulina on the back of the packaging. Can it be true? “Well yes, it contains more protein than meat, various vitamins and minerals, amino acids, betacarotene, calcium, chlorophyll for detox and the anti-oxidant rich phycocyanin. If you take it on a

allergy. It is super!” claims Loik who has been consuming spirulina daily for almost twenty years. His passion for sustainable living and concern for future food resources are the reason he and his team founded Bali Spirulina. They are more than happy to welcome visitors and share their knowledge with anyone who is interested. Eve

regular basis, it can cleanse your

I Desa Belalang, Kediri, Tabanan I P +62 812 385 3990

Your best guide to have the unforgettable culinary journey in Bali.

Let’s eat! Magazine now available at Books & Beyond.

Medan • Palembang • Jakarta • Bandung • Bali Balikpapan • Makassar • Manado

street food

Lawar Lawar, a mix of boiled vegetables, meat and herbs, has always featured in meals celebrating special occasions in Bali. The art of ngelawar – making lawar, has been transferred from generation to generation, and is not just about preparing food, but about the sense of togetherness.

https://rafaelridwan.files.wordpress.com

In any special occasion, such as a

as well as preparing the authentic

followed and the ingredients are

wedding or cremation ceremony,

Balinese cuisine, such as babi guling

many. Last but not least; the art

men are the ones who are in charge

– suckling roast pig, tum – steamed

of making ngelawar does not fall

of the kitchen and responsible for

minced meat, and lawar – mixed

naturally on everybody. I know some

the stomachs of everybody involved

veggies and meat.

people for whom making delicious

in the ceremony, including the

As it is a most-wanted food, lawar is

lawar is second nature, while others

guests. While the ladies are taking

a must-have item on the buffet. To

can maybe only following a recipe.

care of the offerings, the men are

make lawar is not an easy task, there

decorating the temples and venues

are several processes that must be

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Lawar can be made from young

conversation between friends that

different vivid flavours burst from

jackfruit, long beans, young

happens during the process.

the lawar each time it goes into the

coconut, beef, pork, chicken, pig blood or pork rind. All the ingredients are boiled first, then chopped – which requires serious talent. The great lawar-makers are usually also masters in the art of chopping. Ingredients once sliced are then fried in herbs and seasoning. Some people may simply follow any proven good recipe, but the natural lawar makers (that I know) are experts at adding each herb through feeling and tasting only – they need no recipe. Some men also say that ngelawar is not only about the end result, but the

Nowadays we don’t need to wait for a special occasion to enjoy lawar.

There are some food stalls on the island that are well known for their super delicious lawar. One of them is Warung Bu Made, which is also called Lawar Men Tingen, and is set on a corner of Jalan Tukad Bilok, nearby McDonald's in Sanur. Passerbyes will easily notice the food stall, as the little corner is always busy and even sometimes causes traffic jams in the area. This warung, opens 24 hours, seven days a week, and sells lawar with real taste. Many

mouth. But beware of its fiery hot flavour which may leave a burning sensation on your tongue and lips.

Besides Lawar, the warung also sells Serapah – a kind of lawar but made of meat only, as well as Abon Babi Dan Ayam - sweet shredded pork and chicken, Be Nyuh – another kind of lawar but made of young coconut, and Ayam Kalash – yellow sauce chicken and crispy pork rind.

A plate of Lawar Men Tingen is a mix of a bit of everything on the menu served on top of warm white rice. Dewi

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let’s eat! 47

traditional recipe

b Serapah b Serapah is an authentic Balinese meat dish that is usually found along with some traditional pork dishes, such as lawar or babi kecap – a sweet pork dish. People sometimes call this savoury side dish lawar serapah. Basically this richly flavour preparation is made from small cuts of sirloin, but in Bali one can also find serapah made of pig’s innards. If this seems bizarre, maybe better to prepare your own serapah at home.

Ingredients:

Seasoning:

500 g Sirloin

3 Shallots

2 cm Galangal

1 Bay leaf

4 Cloves garlic

1tsp Shrimp Paste

1tbsp Palm sugar

5 Cayenne pepper

1/4 fresh Nutmeg

2tbsp Rice flour

3 cm Turmeric

1/2tsp White pepper

5tbsp Coconut oil

2 cm Ginger

1 cm Kaempferia Galangal

600 ml Thick coconut milk 1000 ml Water

Method: Simmer the beef for four to five hours until tender. Remove from the pot and cut into small pieces.

Add all the seasoning ingredients, except the bay leaf into the mortar and pound it into paste. Afterward, heat up the coconut oil in a pot and fry the seasoning paste until fragrant.

Toss the meat into the pot and slowly pour the coconut milk and palm sugar. Turn the heat down and let the mix simmer until the coconut milk had reduced by a third. Add the rice flour and stir the mixture slowly until the soup thickens.

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the specialist

Philip Walker

Sahrul “Bento” Imansyah

Executive Chef

Head Chef

With 20 years of international work experience,

“Nobody knows my real name, so call me Bento,”

Chef Walker certainly has plenty of kitchen stories

demands the humorous chef of brand new Dash Hotel

to share. “I started my career washing dishes when I

Seminyak. Surabayan by origin but calling Bali home

was 17-years old, and worked my way up to waiting

for the last few decades, Chef Bento is a veteran of

tables and eventually, cooking. It certainly makes you

Bali’s best kitchens. His work experience is as diverse

understand every aspect of the job,” states the chef

as his creations, and includes stints in a Japanese

calmly. Leaving England behind, Chef Walker has

restaurant, in-flight catering company, and Dubai’s

worked in luxurious establishments around the globe,

luxurious Burj-Al Arab. His expertise led him to Mya,

from Beijing to Phuket. Joining Pullman Bali Legian

Dash Hotel Seminyak’s fiery restaurant. “Mya is all

Nirwana this year brings him a new set of challenges.

about bold, contemporary Asian cuisine. I believe in

“I love Bali for its warmth and relaxed attitude. My

the authenticity of the flavour and that’s what you will

mission is to translate this into our new menu.”

find here.”

Pullman Bali Legian Nirwana Jalan Melasti Legian P +62 361 762500

Dash Hotel Seminyak Jalan Petitenget Kerobokan P +62 361 3004666

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Chefs Battle!

Liverpool and Surabaya are thousands of miles apart and seem to have nothing in common, except perhaps for being the respective birth places of two of Bali’s great chefs. We talk to Executive Chef Philip Walker of Pullman Legian Bali Nirwana and Head Chef Sahrul “Bento” Imansyah of Dash Hotel Seminyak about turning up the heat in the kitchen.

Q: What inspired you to take the big leap and become a chef?

Q: Can you share with us your most memorable dining experience?

Chef Philip: I have always been surrounded by food. My

Chef Philip: Le Gavroche in London. The service was

parents owned a fish and chips shop back in Liverpool,

impeccable. I was treated respectfully and the waiters

while our large family tends to gather around food. Then

were like ninjas, they appeared timely from nowhere!

I met a friend who used to work for a cruise ship and he told me stories about travel and food, it struck me then that this was what I wanted to do with my life.

Chef Bento: Back in the 90’s there was a night club in

Chef Bento: Dubai was life changing for me. The food scene was wild and it taught me that what you can create with food is limitless.

It used to have a Japanese sushi bar, serving simple and

Q: Tell us, what is your current favourite dish?

fresh food with no frills. It intrigued me and I decided to

Chef Philip: I find joy in Bebek Goreng (Crispy Duck)

Kuta called Goa and I worked as the captain waiter there.

learn about it. Twenty years later, I am still learning and Japanese is still my favourite cuisine.

Q: How do you keep your knife sharp

in this competitive industry and why should we come to eat at your restaurant?

and Babi Guling (Suckling Pig)!

Chef Bento: I’m afraid my East Javanese heritage is too strong! It’s Rujak Cingur for me.

Q:What do you love most about Bali?

Chef Philip: The weekends! It’s our family time and

Chef Philip: At the end of the day, it comes down to what

there are so many things that you can do together.

the guests want to eat. It’s not about following the trend

Going to the beach in the morning has been

or serving up fancy food. You will find comfortable, hearty

immensely delightful.

and wholesome dishes here at our restaurant.

Chef Bento: The close proximity to the beach and sea.

Chef Bento: Everything about Mya is special. The

I enjoy swimming and fishing in Jimbaran.

concept, the design and the food are like nothing else

Text by Eve

in Bali. It is playful, original, and a creative and flavourful experience.

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let’s eat! 51

let’s cook

Crispy Battered Rolled Chicken with Margarine Milk and Curry Egg Floss “I never thought that I could be a cook ever; but here I am cooking for more than 14 years now,” says chef Afen Bahtier. His parents wanted him to study petroleum engineering until they realised how important cooking was to him. His culinary journey started in a small restaurant in Jogjakarta then led him to Bangkok, Hong Kong, Singapore and now, back to Indonesia. His advice for serving a great meal is, "Patience and always paying attention to details."

Ingredients Rolled Chicken 100 gr chicken breast 30 gr beef bacon 100 gr cornstrach 100 gr bread crumbs Salt & pepper Sesame oil Curry Egg Floss 5 gr chopped lemongrass 5 gr chopped chilli 5 gr curry leaf 1 egg yolk 1 whole egg 10 gr margarine 200 ml cooking oil (for frying) salt & sugar Margarine Milk Sauce 30 gr chopped lemongrass 30 gr chopped chilli 30 gr chopped curry leaf 200 ml evaporated milk 60 gr margarine Chef Afen Bahtiar Bayleaf Restaurant and Lounge Jalan Mumbul Hill Tjendana Villas Nusa Dua

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2

1

Preparing chicken roll: Place each chicken breast on a cutting board and pound with a meat mallet to about 1 cm thickness

Place a finger of ham slice on top, sprinkle with salt and pepper then roll up each chicken breast with ham inside.

4

Fry until chicken is golden brown and juices run clear.

7

Preparing sauce: Melt margerine in cooking oil on medium heat.

Add evaporated milk and other ingredients, whisk constantly while cooking until sauce gets thick.

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3

Whisk whole egg in a bowl, dip the chicken roll then roll in crumbs, turning to coat thoroughly.

6

5

Pour in egg yolks with a swirling movement and stir until the egg floss becomes light brown.

Preparing egg floss: Melt margerine in cooking oil on medium heat.

8

Cut the roll into slices and place on top of the sauce then garnish with egg floss.

9

Enjoy!

let’s eat! 53

the insider

Daniel Aaron Daniel Aaron is the founder of Radiantly Alive Yoga Studio in Ubud. Well known for his inspirational yoga classes, he is also a writer, nutritionist and raw food educator. He chats with us about the benefits of a healthy diet, and why we should all be eating raw chocolate.

What is the correlation between eating healthy, nutritious food and wellbeing?

For the vast majority of us what we eat affects how we feel. To feel good, to be healthy, to have plenty of energy for what’s important to us, eating in a way that supports this is extremely helpful. Our food choices have consequences so we do well to strategise what we want in our lives - to feel bright and healthy or to be sick and tired - and eat accordingly.

The raw food movement has taken off worldwide. Do you think this is just a fad, or does it symbolise a shift in food consciousness?

healthy food into our diet (and make it a live-it rather than a die-it), we create an easy transition. We don’t have to give anything up. Though just like if we were walking along a path with a pocket full of silver, look down and discover gold, little by little we will start naturally letting go of the foods that don’t serve us. They get crowded out by the amazing delicious foods that aid our well-being and radiant life. We’ll look back and realise that we have transformed without ever having tried to.

So, what about raw chocolate?

From the time I learned that it was possible to take the raw, unprocessed chocolate bean (cacao bean) and turn it into delicious treats, I was hooked. Not only was it delicious, raw cacao is a superfood. Cacao is a fascinating plant with a rich and complex chemical profile. There is magic in that little bean. While we can’t explain exactly why chocolate feels so good, why it’s such an amazing health, mood and libido booster, we do know that our bodies and minds react very differently to it when it’s cooked versus when it’s in it’s natural state.

Check out his website and blog at www.radiantlyalive.com

by Alison

I’ve been working professionally with raw food for more than 15 years now. My sense is that it’s still growing in popularity, and it's likely that growth will increase more because our modern culture has gotten so unhealthy.

The predominance of processed, fatty, fried and nonorganic foods has led us to the most aggressively unhealthy generation ever. Now the pendulum is shifting and it’s time to reclaim our natural inheritance of abundant health.

Any tips for people wishing to add more raw food into their diet without being left feeling hungry?

Start slow and add in. When we add in bits of

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let’s eat! 55

Astari Siswanto and Jappy Sanger Co founders Jazz Market by the Sea

56 let’s eat!

Describing the Jazz Market as a project of happiness, Astari admits that life is even more valuable when we can share our passions for what we love to do, and allow others to enjoy our work. Here we chat with the pair about the upcoming Jazz Market that takes place in Tanjung Benoa in August 2015.

Care to share the concept behind Jazz Market by the Sea?

however the main focus of this event is to share and

It’s a great opportunity to showcase good local talents

while enjoying performances from artists, we can also

from Bali and Indonesia. We want to present the best traditional musicians, artists and professionals and want this festival to become a melting pot for people who can inspire each other.

educate the guests about Indonesian traditions, including our beautiful music, arts, products, and also the food. So, share more about Indonesian treasures! This year there will be a special performance from street-musicians of Jogja and Solo with classic instruments, it is going to be awesome!

What is going to happen in the festival this year?

This year we are celebrating Indonesian festivities and

What has been the most inspiring experience all these years with the Jazz Market project?

culinary journeys. We are working with ACMI (Aku Cinta

It’s such a rewarding experience to see people enjoy the

Masakan Indonesia,) founded by Santhi Serad & William Wongso who will perform live cooking demos and workshops. There will also be a Jamu Pavilion – a kind of jamu bar where people can try

event. The appreciation and positive-feedback from all guests, partners and artists keeps us going and it inspires new ideas and motivations for us. It was such an honor to us, last

Indonesian traditional herbal drinks as

year, when Gugun and The Blues

well as coffee classes and kaki lima to

Shelter showed the welcome note

showcase many types of Indonesian

to the press, and said that they

snacks. We will also invite Ibu Made

loved it! This kind of experience

(Warung Made) to share her culinary

motivates us to work even better

journey as well as stalls with Thai, western,

Mediterranean

food

and to become better people too.

and

It’s fun to see other people having

more. This festival will allow guests to

fun!

taste many types of food from the world with affordable prices. We will keep the price at the maximum on IDR 35.000 per portion which we think is good value.

Is there anyone you want to thank you for this opportunity?

First thanks to the Lord and second to the great friendship

Who is in the line up this year?

of ours. Also for all people who support us and keep us

Every year we try to bring the most up-to-date artists,

it grows with us.

going. This project of happiness teaches us to grow and

www.jazz-market.com

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let’s eat! 57

behind the taste

State of Independence 58 let’s eat!

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With no hype, and a minimum of fuss, Republik 1945 quietly opened its doors and almost overnight became the most talked about new restaurant in Bali. We meet some of the key players behind Bali’s latest success story.

pot there, adding the final artistic

village cuisine.

flourishes to plates.

For Indonesian diners it’s a nostalgic journey filled with textures, flavours and memories; whereas for foreigners it’s a touch of the exotic and a chance to discover the real taste of Indonesia. The challenge for Udiana was presenting villagestyle food in a fine dining standard, while retaining the purity of flavour.

“Its a world class

Born in Klunkung, Udiana learned his love of cooking from his father as they worked side by side preparing food for village ceremonies. These happy times instilled a deep love of Indonesian heritage cuisine, while culinary school taught him western techniques – a craft refined with a seven-year stint at acclaimed Mozaic restaurant in Ubud. Combining

restaurant,”

an impressive skill set with

he says,

natural creativity and the

gesturing

best market ingredients,

to the

he channels his passion for Indonesian cuisine and turns it into something truly

Born of a true collaboration, the original idea of Republik 1945 was handed over to Group GM Lomas Gration, who, in his own words "Took the bull by horns to deliver the owner’s vision, whilst maintaining his own trademark style and input."

Back in the kitchen, Balinese Executive Chef Ketut Udiana brings it home – literally – because despite the stylish contemporary surroundings, the flavours are a true reflection of authentic home-style

extraordinary.

stunning atriumstyle dining room with its soaring ceiling and lush vertical gardens, “so the food needs to be world class.” Quiet and humble, he is young but commands respect and labels himself the ‘guardian of consistency,’ moving through the kitchen gracefully – tasting a dish here, stirring a

F o u r tasting men u s showcase regional cuisine, but Chef Udiana admits his favourite dish is the signature Bekek Goreng, loosely inspired by his mother’s more ubiquitous bebek betutu. He chooses organic Balinese duck as it is less fatty, and slow boils it for four hours in turmeric and other spices to impart deep flavour, then char grills and deep fries. The result is perfectly crispy skin encasing soft tender flesh.

Republik 1945 I Jl. Raya Kerobokan No.86A I P +62 819 1674 1844

100 I Open 6.30pm – 11.30pm I Seminyak Map B-4

W hile C hef Udiana gets creative in the kitchen, the enigmatic and highly experienced Lomas Gration takes care of the myriad of details in running a busy restaurant and acts as a gracious host. So, how exactly does an English guy wind up managing an Indonesian restaurant? “I wanted to do something that would give me a real opportunity to progress personally, and the most simple way to achieve that was to learn more about the place I live,” he says. “I had never really taken the time to explore Indonesian cuisine before, and having spent 8 years here, it was definitely a good place to start.”

I first met Gration in his previous role as GM at Townhouse where he mixed me up some of the most sublime cocktails I have ever encountered. He has similarly applied his flair for concocting intoxicatingly delicious elixirs at Republik 1945, and carefully compiled an interesting and independent wine list – no easy task when it comes to pairings with spicy Indonesian cuisine. “Its like mixology,” he says, “taking the core ingredients of the experience and mixing them in a way that allows every component to shine.”

Text by Alison

let’s eat! 61

hungerlust

Flavours of thePhilippines We had three full days to experience the flavours of the Philippines at Madrid Fusion Manila – a celebration of the 300-year Filipino-Spanish gastronomy journey.

The congress featured talks and demonstrations through the frame of traditional and modern culinary trends and techniques by some of the world’s most renowned chefs, with a focus on the Philippines and Spain.

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Fascinating food stalls were

flavours that even for us Indonesians,

beautifully arranged around the

seem a bit strange.

function room. The food tunnel featured local products including 74 variants of Heirloom rice – the typical rice of the Philippines, coffee, cheese and wines as well as many types of pork and beef to try. I also discovered interesting local fruits such as sineguelas, known as the Spanish plum which has a similar taste to apple when it’s ripe but is often more sour; sampaloc, a kind of tamarind and Kamachile, which is apparently used as a diabetes cure and has a more dry taste. These are not every-day fruits, in the congress they were used as table garnishes and snacks and have distinguished

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Some of the best Filipino chefs, Fernando Aracama, Margarita Fores, J. Gamboa, Rob Pegson, Myrna Dizon-Segismundo, Claude Tayag, Chele Gonzales, Juan Carlos de Terry, Bruce Ricketts, and Pepe Lopez presented. While Spanish chefs included Andoni Luis Aduriz, Elena Razak, Quique Dacosta, Ramon Freixa, Francis Paniego, Paco Roncero, Mario Sandoval, Paco Torreblanca; as well as Asian chefs, Andre Chiang and Alvin Leung, all sharing unique ideas and techniques wrapped in their personal philosophy of cooking.

let’s eat! 63

Interesting talks happened in the congress room. Myrna Dizon-Segismundo shared “Coconut, the tree of life,” explaining how the coconut tree benefits the culinary world, and showed us how to make coconut honey and coconut oil. While Paco Torreblanca in his talk “Sweet world, happy ending,” explained about his chocolate-art experience, showing us how to make a book out of chocolate, something I had never imagined. One of the most inspiring talks came from Andoni Luis Aduriz “Open Creativity,” and was aimed at igniting youth-spirit to be more open to expressing ideas especially in culinary arts and cooking. “The key is to do what you love.

And do it right,” he said. Via http://www.madridfusionmanila.com/

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let’s eat! 65

food talk

talking rooftop

sunset

matahari terbenam

sky

langit

snack

makanan kecil

beach

pantai

evening

sorē

night

malam

food words seaweed rumput laut coconut oil

minyak kēlapa

potato kentang cassava singkong moringa daun kēlor garlic

bawang putih

boiled rebus can kalēng bowl mangkok chopstick sumpit fork

66 let’s eat!

garpu

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 Can I have one more chair?

Bisa saya minta satu kursi lagi?

I want to order

Saya mau pesan

Do you have a non-smoking area?

Ada tempat bebas asap rokok?

Are you open for dinner?

Apakah buka untuk makan malam?

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

Can I take it home?

I’d like...

Saya mau...

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one crate

satu kerat

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lima ons

that one

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this one

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ēnak

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cold dingin

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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. It is also a lovely setting for events, weddings and special occasions.

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

A tapas and bar lounge in the heart of Sanur, serving beautiful homemade cooking in a modern mix of Mediterranean and Balinese styles. Truly food that is good for the soul.

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

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Seminyak, Canggu

Desa Seni, A Village Resort

Cafe Cous Cous

Waroeng Tugu

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

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. Subak Sari No.13, Canggu P +62 361 844 6392

Jl. Bumbak | P +62 361 750 998

Hotel Tugu Bali, Jl. Pantai BatuBolong, Canggu | P +62 361 4731 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 Parlour

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

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

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

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

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

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

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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