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!
www.letseatmag.com
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!
www.letseatmag.com
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!
www.letseatmag.com
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
www.letseatmag.com
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
12 let’s eat!
www.letseatmag.com
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
www.letseatmag.com
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!
www.letseatmag.com
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
www.letseatmag.com
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.
www.letseatmag.com
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
www.letseatmag.com
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.
20 let’s eat!
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.
www.letseatmag.com
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.
www.letseatmag.com
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!
www.letseatmag.com
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
www.letseatmag.com
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.
www.letseatmag.com
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
www.letseatmag.com
“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.
www.letseatmag.com
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!
www.letseatmag.com
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
www.letseatmag.com
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
40 let’s eat!
www.letseatmag.com
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
www.letseatmag.com
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
46 let’s eat!
www.letseatmag.com
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
datedmangopost.files.wordpress.com
http://tiffip.blogspot.com
www.letseatmag.com
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.
48 let’s eat!
www.letseatmag.com
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
50 let’s eat!
www.letseatmag.com
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.
www.letseatmag.com
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
52 let’s eat!
www.letseatmag.com
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.
www.letseatmag.com
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
54 let’s eat!
www.letseatmag.com
www.letseatmag.com
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
www.letseatmag.com
let’s eat! 57
behind the taste
State of Independence 58 let’s eat!
www.letseatmag.com
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.
62 let’s eat!
www.letseatmag.com
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
www.letseatmag.com
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/
64 let’s eat!
www.letseatmag.com
www.letseatmag.com
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...
to eat
makan
to order
pesan
to borrow
pinjam
more
lebih banyak
less
lebih sedikit
two slices
dua potong
one crate
satu kerat
five ounces
lima ons
that one
yang itu
this one
yang ini
Boleh tolong dibungkus?
This is...
Ini...
salty asin delicious
ēnak
acidic asam watery
ēncēr
cold dingin
www.letseatmag.com
e
n
EAT T
e
s
l
d
-
www.letseatmag.com
o t c e ir
ry
map
and d
let’s eat! 67
BALI 68 let’s eat!
www.letseatmag.com
SEMINYAK KUTA
let’s eat! 69
Ubud Sanur 70 let’s eat!
www.letseatmag.com
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
72 let’s eat!
www.letseatmag.com
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!
www.letseatmag.com
Special package for a Special Year
Get up to 60% Discount on Half Page and
Quarter Page size.
Additional benefit of Facebook Post (11.000 ++ fans), Twitter and E-Blast (8000 ++ inboxes) letseatmag.com
76 let’s eat!
For further information, please contact Let’s eat! Magazine sales representative. www.letseatmag.com P. +62 361 755 136 F. +62 361 762 241 E. contact@letseatmag.com
Yes, I would like to Subscribe to Let’s eat! My Details Mrs/Ms/Miss/Mr........................................................... Address........................................................................ City.............................................................................. Country............................Postcode............................. Phone........................................................................... Email............................................................................ Subscription rate applies to delivery and printed material only within Bali. For subscription outside of Bali please contact Let’s eat! Magazine team at +62 361 961 0066. Payment Method by Transfer Delivery fees (within Bali) : IDR 400,000 /exp /annum Method of Payment Please settle payment by transfer to the following account: PT Khrisna Inter Visi Media 1. Acc. No. 145009.708.3931, Bank Mandiri Kuta or 2. Acc. No. 00464.04852, BNI Legian. Please fax this form and proof of transfer to +62 361 762 241 and reconfirm your fax by calling +62 361 961 0066.
3 easy ways to subscribe letseatmag.com/subscribe-magazine
+62 361 961 0066 Send original or copy of this coupon to PT Khrisna Inter Visi Media, Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88 R, Kuta, Bali 80361 Indonesia or Fax to +62 361 762 241 or email to contact@letseatmag.com
78 let’s eat!
SUBSCRIBE NOW! 400.000 IDR