Vol-70 Let's eat! June 2015 Issue

June 2015 EDITION 70

ISSN 2085-5907

Home Style Goodness Kreol Kitchen

Strawberry Tales

Hungerlust

Bali's Best

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Baking let’s eat! 1

française Brunch à la Dua li Nusa at Sofitel Ba

st listed by Condé Na mate hotel brunch Experience the ulti 3pm to m from 11a urday and Sunday Traveler, every Sat at Cut Catch Cucina 399k ++ ise starts from IDR Brunch à la frança rs old kids under 12 yea Complimentary for pool Free access to the

- +62 361 849 2888 t N5 - Bali 80363 lo x le mp Co DC , BT Dua Be ach Resort 9078 Sofitel Bali Nusa www.sofitel.com/

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Contents

34

38

22 June

Musings

22 Bali's Best Baking

The Latest

Must Try

12-15

34 A Treat of Plenty Annapurna

Local Cuisine 16 Prawns Galore Bale Udang Ubud

The Essentials

Our Cover Photo by: Heri Obrink Location: Home Mate

The Main Affair 38 Home Style Goodness

Kreol Kitchen

20 Gorgeous Grains

Island Life

The Newest

42 Bamboo Paradise

Warung Kadek

26 Consciously Chic

Dusk Blue

Spotlight 30 A Hidden Gem

The Laneway

Street Food 46 Balinese 'Crisps'

Traditional Recipe 48 Kerupuk Beton

4 let’s eat!

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SERVING THE FINEST AUTHENTIC INDONESIAN CUISINE & SIGNATURE COCKTAILS

WWW.REPUBLIK1945.COM JL. RAYA KEROBOKAN NO.86A | RESERVATIONS: +62 819 1674 1844

REPUBLIK1945

The Specialists 50 Patrick Robby

Pastry Chef at Chez Gado Gado

Made Siharta

30 26 62 58

Executive Chef at

Alaya Resort Ubud

Let's Cook 52 Mushi Pan (Steamed Cakes)

The Insider 54 Rahung Nasution

Let's Sip 56 The Latest Buzz

Grain Espresso

Hungerlust 62 Strawberry Tales

Regulars 66 Food Talk

42

67 Map & Directory

6 let’s eat!

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editor’s note

Good things come to those who bake, and of course those who get the first bite of the cake – which generally describes me! The aroma of freshly baked cake brings back happy childhood memories and succeeds in awakening my senses, especially in the morning.

I like to have a French pastry, such as an almond croissant with a hot cappuccino or jasmine tea with honey for breakfast. People have many unique ways to enjoy their favorite bread and pastry. Some like to dip donuts in their coffee, have their lemon cake with a scoop of vanilla gelato, or just a simple smear of peanut butter or raspberry jam on a slice of fresh baked bread. The good thing about baking is the freedom to add various condiments to create your signature flavour. These days we are blessed to have a good range of continental bakeries and patisseries on the island, serving up artisanal bread, rich flaky pastries and whimsical hand-made treats and cookies.

In this edition you can read our insider's guide to Bali's Best Baking (p.22) and our tips for must-try items. When it comes to home baking, Kreol Kitchen in Seminyak has some tasty goodies that will evoke plenty of nostalgia, especially for Australians (p.38). In Seminyak, we also visit Grain Espresso, a funky new cafe/bistro (p.58), and The Laneway with its tropical poolside setting, tasty international menu and Sunday barbecue chill out sessions. At Bali Udang in Ubud (p.16), we try outthe prawn specialties in a lush setting overlooking the rice fields. We also meet the bakers at two of the island's top restaurants, and enjoy light and fresh Mediterranean-inspired food at Dusk Blue in Sanur (p.26).

There’s an old saying “Home is where the cake is,” so wherever you are I hope you cherish the taste of home in every bite you take!

8 let’s eat!

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Upcoming event

T he H a r m o n i o u s o f B a l i n e s e D i n n e r 5 courses signature menu of Kayumanis and the gangsa

August, 2015 at the gangsa private villa by Kayumanis, Sanur

www.thegangsa.com

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

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your culinary guide

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

Ayu Sawitri Hapsari Patricia TA Bid Business Development Alison Elisabeth Bone Managing Editor Via Wijaya Writers Menur Astuti Eve Tedja Kartika Dewi Suardana 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

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10 let’s eat!

BALI

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the latest

1945 This was the year when Indonesia gained its independence and became a nation. It is also the name of the latest Indonesian dining establishment to open its doors in Seminyak.

Republik 1945 is definitely the place to be if you are curious to experience the delightful richness of Indonesian culinary heritage.

Emphasising the use of authentic ingredients, recipes and cooking methods; the restaurant pays homage to traditional dishes in contemporary surrounds.

Republik 1945 Jalan Raya Kerobokan 86A P +62 819 1674 1844

The Coolest Chef in Town The newest Australia chef to land on the island, Matthew McCool, has joined the team at W Resort, as Chef de Cuisine at the elegant beachside restaurant Starfish Bloo. Arriving in Bali via stints at Altitude Restaurant at Shangri-La Hotel Sydney and Beijing’s Aria at China World Hotel, he is happily adding his signature flair to the seafood-inspired Pan Asia menu at Starfish Bloo.“I am always looking for innovative ideas and cutting edge approaches,”he says, which makes him a perfect fit for this flamboyant, designer hotel in the heart of Seminyak.

W Retreat & Spa Bali Jalan Petitenget Seminyak P +62 361 3000106 12 let’s eat!

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Double-Six Decadence The highly anticipated opening of Robert Marchetti The Plantation Grill finally happened. Located on the fourth floor of the decadent Double-Six Luxury Hotel, the seafood and meat grill restaurant flaunts roaring twenties-style opulence with dry-aged imported meat, serious wood-fire ovens and grill. Apart from the Dining Room, it also offers the Billiard Room where guests can linger at the bar for that pre-dinner cocktail. Of course, when the night is young, Sling Bar is also available with its sultry martinis and Champagne.

Double-Six Luxury Hotel Seminyak Double Six Beach No. 66 Seminyak I P +62 361 730466

A Pair of Delights Kayuputi, the legendary fine dining establishment at The St. Regis Bali Resort is proud to announce a new gastronomic experience at its elegant restaurant.

Pairing the art of mixology with Kayuputi’s irresistible degustation menu is now an option available daily for dinner. Guest can choose and curate their own favourite cocktail or wine, or just sit back and relax while the experienced team of mixologists guide them through a night to remember.

Kayuputi at The St.Regis Bali Resort Nusa Dua I P +62 361 3006786

Mabuhay Manila!

Manila recently hosted a special event celebrating a 300 year Filipino Spanish gastronomic journey. The Madrid Fusión Manila featured talks and demonstrations by world’s renowned chefs. The three day gastronomic fiesta also exhibitedthe best produce from Spain and the Philippines.

The successful international event managed to bridge both cultures and presented a wonderful opportunity for chefs, food aficionados and professionals alike to meet. www.madridfusionmanila.com

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let’s eat! 13

For the Love of Crab As if cracking wickedly delicious crab is not fun enough, the holiest crab institution, better known as The Holy Crab is introducing margaritas to its drink list. Quirky signature margaritas are made of unique ingredients, ranging from chillies to red dragon fruit and even cheese! Along with the intoxicating drinks, there are new light bites dishes such as Shrimp Roll, Lobster Roll and the classic Crab Cake. The rolls also come with the homemade Cajun and Garlic Pepper sauces.

The Holy Crab Jalan Petitenget No. 50 Kuta P +62 361 4741 391

Alila’s French Affair

Alila Villas Soori recently welcomed Chef Marc Wilkinson of the famed modern French restaurant, Fraiche, for a flamboyant one-night-only dining affair. Showcasing his exceptional skill he managed to thrill guests with his signature line-up of bold and adventurous dishes, created using local produce and modern techniques.

Alila Villas Soori Banjar Dukuh, Desa Kelating Kerambitan –Tabanan P +62 361 8946388

14 let’s eat!

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Ubud Calling Ubud is already well known as a foodie destination but with the first Ubud Food Festival hitting town this 5-7 June, it is reaching for a whole new level in the gourmet food scene. The three-day culinary event is a mixture of cooking demonstrations, workshops, markets, food tours, food forums and more. Bringing Indonesia’s culinary figures, international chefs and industry heavyweights to Ubud, the inaugural festival will undoubtedly showcase a program rich in food mythology, authenticity and flavour. www.ubudfoodfestival.com

A Feast for the Butterfly Seven talented chefs from Ubud’s top six restaurants recently gathered for a successful Ubud Chef’s Collaboration Lunch at CasCades Restaurant . The sold-out charity lunch managed to raise 30 million rupiah for Kupu Kupu Foundation, providing education for disabled children and improving their quality of life. CasCades’s Nic Vanderbeeken, Locavore’s Eelke Plasmeijer and Ray Adriansyah, Mozaic’s Fernando Corella , Made Lugra of Ayung Resort Ubud, Mandif Warokka of Blanco par Mandif, and Room4Dessert’s Will Goldfarb, worked together to deliver an unforgettable feast. As well as beautiful food and the chance to support a worthy cause, guests were treated to the stunning rainforest views that CasCades is famous for.

CasCades Restaurant at Viceroy Bali Jalan Lanyahan Banjar Nagi - Ubud I P +62 361 972111

It Happened One Day Sanur is known for having a close-knit community of locals and expats alike. It comes as no surprise that the first Mertasari Beach Festival successfully brought everyone together for one day of activities, performance and markets. Hosted by Mercure Resort Sanur and the popular yoga studio, Power of Now Oasis; the event managed to pull a big crowd from early morning yoga class to a live music concert by the sea at night.

Mercure Resort Sanur Jalan Mertasari Sanur I P +62 361 288833

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let’s eat! 15

local cuisine

Udang Bakar Madu

16 let’s eat!

Gurami Goreng Terbang

Sayur Pucuk Labu

Sup Kelapa Muda

With rice fields on one side, lush hills on the other and a big koi pond in the middle, Bale Udang is

Since opening in Ubud in March last year, Bale Udang, with its atmospheric bamboo pavilions and picturesque setting has gained a reputation as the prawn specialist.

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visible from afar and resembles a village, with small bamboo pavilions (bales) arranged around a large central pavilion that provides the main dining area.

The elaborately designed thatched roof resembles an upside down flower petal, while nuances of pale yellow and earthy tones are depicted in all aspects, so it blends with the surrounding environment. The restaurant features a spacious parking area, quite a rare find in Ubud which is full of small lanes.

let’s eat! 17

The individual bales are different sizes, for big or small

When it’s time to dine we head to a small bale and

groups and each is equipped with its own sink to

sit on bamboo chairs with our feet hanging atop the

wash hands, and a kentongan – a traditional cylinder-

water. Our lunch starts with Sup Kelapa Muda, prawn

shaped piece of bamboo with a slit down the middle

soup with mushroom served in a young coconut bowl

and a stick to sound it in order to call the waiters. Fish

and Sayur Pucuk Labu, refreshing sautéed young

splash in the water and a cool breeze comes across

squash leaves. Their specialty is Udang Bakar Madu,

the rice fields creating a back-to-nature atmosphere.

honey grilled prawns that are succulent and best

Traditional Balinese Gamelan Rindik and Balinese

eaten hot to take advantage of the honey that covers

dance are performed on Wednesday and Saturday

the whole prawns with its sticky texture and sugary

nights.

taste. The other prawn specialty is Udang Telur Asin,

We chat with Ketut Suastika, Operations Manager of Bale Udang, who explains, “Our specialty is prawn dishes and we want to introduce prawns as an alternative to duck, which has always been Ubud’s main culinary attraction. We serve authentic Indonesian food including, but not limited to duck, so our visitors have many delicious culinary options.”

Chef Wijana who oversees the kitchen at both Bale Udang in Kuta and Ubud also joins us at the table, he adds that all ingredients are fresh, and that they

fried prawns wrapped in salted egg, creating crunchy and soft prawn pieces. Paired with warm rice and the legendary Bale Udang condiment Sambal Terasi, our food was spicy and addictive. We also had Gurami Goreng Terbang, Sundanese-style carp fish that is split in the middle creating a flying fish with two wings on the serving plate. And to end our palatal pleasure, we have an ice dessert, Es Sarang Burung Singaraja, and Tape Gulung Keju, fried spring roll of fermented cassava. Menur

support local business, for instance the prawns come from Gianyar.

Bale Udang Restaurant I Jalan Raya Goa Gajah, Ubud I P +62 361 978 754

18 let’s eat!

400 I Open 11am – 10pm

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Gorgeous Grains Recent evidence indicates that humans processed and consumed wild cereal grains as far back as 23,000 years ago. As our ancestors evolved, they mixed the resulting cracked and ground grains with water to create a variety of foods from thin gruel to a stiffer porridge. During 10,000 years of cultivation, several forms of grain have evolved under human selection. Within each species, each has benefits to our health.

whole wheat

barley

rye

kamut

Rich in fibre, wheat helps to

Gives your intestinal

Rich in insoluble

This rarer grain is low in

improve the digestive system

health a boost, thus

fibre this dark earthy

fat, cholesterol-free and

and lowers the risk of heart

decreasing the risk of

grain protects against

higher in protein than

disease.

colon cancer.

gallstones.

wheat, it is also rich in nutrients.

spelt

oats

quinoa

einkorn

A super grain, high in

Contain a specific

With twice the protein

Contains 3 to 4 times more

carbohydrates, and

type of fibre known

content of rice or barley,

beta-carotene and 2 times

packed with protein

as beta-glucan which

quinoa is also a very

more Vitamin A than modern

(21% of your daily

helps lower cholesterol

good source of calcium,

wheat. Known to boost

recommended intake,)

levels.

magnesium and manganese,

immunity, it is also believed

as well as vitamin B and E .

to help prevent cancer and

as well as plenty of dietary fibre.

20 let’s eat!

heart disease.

SEMINYAK - CANGGU - UMALAS

musings

B s ' i e l st a B

Baking It wasn’t so long ago that finding a good baguette or a decent Danish pastry on the island was quite a mission, but as Bali gets increasingly gourmet, so too does its baked goods. Here is our insider’s guide to some of the island’s best baking.

22 let’s eat!

let’s eat! 23

Monsieur Spoon

French patissier, Rafi Papazian, took the island’s French community by storm

Casa Bali Buda

d'Angelos A little shop with a bit of everything, this Polish place

when he opened his first

Long standing Bali Buda is

has a whole wall lined with

small bakery in Umalas. Word

much loved by healthy-eaters

European style loaves,

quickly spread about the

across the island thanks to its

including dark rye, corn

buttery flaky croissants, the

hearty wholesome vegetarian

bread and baguettes. There

lemon meringue pies and the

cuisine and home style baking.

are also tiered cake stands

chewy macarons. Before long

Think garlic bagels, dense rye

laden with pretty chocolate-

he was also baking up rustic

bread, farmhouse loaves and

topped muffins, baskets of

loaves that evoke the French

wonderfully tasty gluten free

Polish croissants and shelves

countryside. He now has

goods – like red rice bread.

heaving with homemade

several branches around the

Throw in muffins, tofu pot pies

jams and cellophane

island and those in need of a

and cakes, and all the baking

wrapped biscotti bound

serious carb fest can load up

bases are covered.

with satin ribbons.

with a French breakfast and

www.balibuda.com

www.casadangelos.com

gourmet sandwiches.

Must Try

Must Try

www.monsieurspoon.com

The Carrot Cake. In fact they

The Baked Ricotta

Must Try

call it the most delicious

Cheesecake. Home made

The Croissant. Quite simply

carrot cake ever – and they

ricotta filling with a base of

everything you could

may be right

dark chocolate. Need we say more?

possibly want in a French pastry.

Carrefour

While supermarkets are not generally known for having the best breads, the Carrefour baguettes have always been pretty good.

You will also find a good selection of Danish Chocolate tart from Monsieur Spoon

pastries, including mini pastries such as fruit tarts, croissants, pain au chocolate and raisin scrolls which are charged by weight.

Must Try

Croissant from Carrefour

Mini Danish pastry with strawberries. It’s hard to stop at just one.

24 let’s eat!

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Ruth's

Ok, so cup cakes are not quite the rage that they once were, but they are still pretty

Cheese cake from Ruths

amazing! Ruth’s also does good baked cheesecakes, brownies and cookies, while pies are made to order – like Pumpkin, Cherry and Lemon Meringue. www.ruthsdesserts.com

Butter

Chocolate orange bundt cake from Butter

This tiny bakery in Canggu cooks up some of the best

Must Try

customised cakes on the

Red Velvet cup cake with silver sparkles

island, as well as simple but

will warm the coldest heart

tasty chocolate chip cookies,

Café Moka

home-style quiche, cranberry and white chocolate scones, and some excellent gluten free baking – such as the

Along with Carrefour, a few years ago this was one of

deliciously soft and smooth

the only places to get good bread on the island – not to

flourless chocolate cake.

mention a decent latte. The bread is still great, and they

Jalan Subak Sari, Berawa

have the biggest selection of quiches on the island www.cafemokabali.com

Must Try

Big fluffy Cinnamon Rolls. Definitely

Must Try

say yes when they ask if you want

The Almond Croissant. It tastes like heaven.

cream cheese frosting!

Boulangerie Paris

Newcomer in Berawa, this bright and cheery French bakery has seriously rustic crusty loaves, dainty éclairs

Cinnamon Rolls from Butter

and flans. The terrace is a nice place to sit with a coffee and a fresh pastry, and it has its own parking area – always a plus! Jalan Subak Sari, Berawa Must Try

The Bread. All of it. Make sure to smear it with lots of French butter.

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let’s eat! 25

the newest

o C

26 let’s eat!

ic Ch

c s n

u io

y l s

The long serene stretch of Danau Tamblingan Road recently received a chic newcomer. Dusk Blue, a sophisticated allday dining venue is brewing serious coffee and cooking delightful dishes to nurture the body and soul.

An elegant white beach house is my first impression when I arrive at Dusk Blue. The second impressive impression is the La Marzocco on the bar counter, sitting pretty like a siren luring caffeine junkies. Open-air outdoor seating is available, as well as indoor seating with soothing air-con which our group immediately claim. One can instantly grasp that the owner has a good eye for design from its well curated items in the adjoining retail shop, and all the tiny details in the restaurant itself.

A closer look at the menu reveals light, organic dishes with a strong Mediterranean influence. Nothing is fried, and it incorporates quite a lot of vegetarian, nut free, gluten free and vegan options.

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Chicken and Cheese Quesadilla Pineapple Agua Fresca

let’s eat! 27

Oven-Roasted Vegetable Salad

A cup of long black instantly brightens my day with its wonderful chocolatey taste-of-South American blend. Tasty slices of Chicken and Cheese Quesadilla come first with an exceptionally well done sour cream, tomato chutney and guacamole dip. The Oven-Roasted Vegetable Salad proves to be a huge hit with its timely cooked and highly nutritious seasonal vegetables. It is certainly good enough to tempt a carnivore into vegetarianism.

Harissa Chicken from the Oven is another fine example of what Dusk Blue manages to achieve. A fine composition of juicy and flavourful chicken breast with chickpeas and couscous cooked with fragrant herbs. Taking a break to make sure that we have enough room for dessert, we check out the wonderful items on sale at the shop. Moroccan cotton towels and Turkish beads are just some of the exotic pretty little things available. Soon of course, our concentration is focused on the enticing display of homemade cakes. Diet is the last thing on our thoughts when we

Carrot Cake

bite into Chocolate Beetroot Cake and Carrot Cake. The former is made of dark chocolate while the latter is delightfully nutty with generous walnuts in every bite. Both are moderately sweet and freshly made. Sighing happily, we are glad to know that today we have fed our bodies with food that is not just delicious, but wholesome too. Eve

Dusk Blue I Jalan Duyung No. 3 Sanur I P +62 811 3985 611

28 let’s eat!

30 I Open 7am-11pm I Sanur Map E-4

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The abundance of Bali’s artistic value, the lavish island’s natural beauty and diversity of culture, become our inspiration in creating meaningful ideas.

: V i s i Wo r l d

w w w.vi s i wo r l d . a s i a

PT. Khrisna Inter Visi Media Jalan Raya Kuta 88R, Kuta Bali - Indonesia 80361 Phone +62 361 755 136. Fax + 62 361 762 241

spotlight

A HIDDEN

GEM

A meal at The Laneway in Petitenget promises fabulous flavours and beautifully-made cocktails served in a lush poolside setting.

30 let’s eat!

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Grilled King Prawn

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let’s eat! 31

Peppers Apple Pie

The Laneway brings a touch of the exotic to Petitenget,

flavours and textures. Tasty shredded chicken and

with al fresco dining on a timber deck amidst ancient

cabbage are tossed in a smooth coconut dressing

frangipani trees and ornamental palms. The piece

laced with fresh bursts of coriander and mint, a bite

de resistance is the jungle-style vertical rock garden

of chilli and the crunch of crispy fried shallots. Seared

dripping with thick leafy vines that crawl down to the

Barramundi comes with a fennel and crab salad, Lamb

pool to create a very tropical backdrop. Those who

Cutlets are spiced with cumin and there is also a small

prefer air conditioned comfort have the choice of

selection of pasta and risotto.

comfortable banquette seating in the dining room.

The menu here is classy, yet refreshingly straightforward and honest – essentially well-made international comfort food without any fusion confusion. We start with a wonderfully fresh Grilled King Prawn served on a bed of smooth, deliciously garlicky hummus and scattered

Dessert is a hearty thick-crust Peppers Apple Pie with a vanilla bean ice cream, and a Mixed Berry Eton Mess, a lovely, very English affair of sticky meringue served in a crispy biscuit basket and topped with lashings of berries, cream and raspberry coulis.

with fresh herbs. A swirl of subtlety-flavoured saffron

Aptly named, The Laneway sits at the end of a winding

yoghurt makes a lovely finishing touch. Salads include

lane in front of Peppers Sentosa Resort and makes a

a Mediterranean-style Fennel, Rocket, Chickpeas and

perfect ‘away from it all’ setting for the newly introduced

Cherry Tomatoes, a light and appetising dish with a

Sunday Barbecue – a great poolside chill out session

pleasing hint of jalapeno to spark up the taste buds.

with live djs, beer buckets and a good selection of meat

Asian-inspired dishes include an authentic Seafood Laksa, a fragrant Balinese Red Duck Curry seasoned with galangal, kaffir lime leaves and tamarind, and an excellent Vietnamese Shredded Chicken Salad. This substantial dish is a meal in itself and full of contrasting 32 let’s eat!

and seafood grilled to order and served with a range of salads, sauces and sides. Those with kids in tow will love the Cheeky Monkeys pop up corner – Cheeky Monkeys is one of the islands premier kids services, so you know they are in good hands.

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Mixed Berry Eton Mess

Specially created cocktails enhance the lazy Sunday afternoon vibe. The Afternoon G & Tea sees house-infused gin delicately imbued with lemongrass and chamomile to lovely effect. While the Aperol Spritz is a sublime blend of Prosecco with Aperol – an Italian aperitivo made with bitter orange, herbs and roots. It is served brimming with slices of zesty galangal, orange and lemon and is wonderfully refreshing and altogether moreish!

A final word on the fabulous cocktails at The Laneway. Resort Manager, Sashi Rajan says it well, “This is a bar for serious drinks, made with good alcohol and well mixed. There might be a twist but we are not trying to reinvent the experience.”

The Mojito Club runs daily from 4-7, where tropical twists on this Cuban classic include Revolucion Bali blending mangosteen, Balinese honey and raspberry, and the Passion fruit Twist magnificently served in a wide glass jar adorned with purple-tipped frangipani and pineapple wedge.

Interestingly it substitutes tequila for rum, adds it to passion Passion Fruit Twist

The Laneway, Peppers Sentosa Seminyak

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fruit and lime, and is surprisingly good. Alison

I Jl Pura Teaga Waja PetitengetI P +62 361 730333

110

I Open 7am – 10.30pm let’s eat! 33

must try

Tempe Burger

A Treat of Plenty Warung Annapurna, named after the Indian Goddess of food and nourishment, is Bali’s first donation- based eatery. A wholesome place, it exudes creativity and warmth, and is founded on the philosophy that food is meant to be shared.

34 let’s eat!

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The semi open-air warung is vibrantly furnished with

Inspired by his experience while travelling in Australia,

vivid murals and wooden furniture. Mint and basil grow

Ben Patra, chef-cum-musician decided to open a space

robustly in plant boxes at the front, and in one corner a

where old and new friends can meet and gather, talk

complete set of drums, guitar and didgeridoo are ready

and eat well. “Much like this mural which was created

to be played. As we walk in a folk song plays softly in

through collaboration, I’m just providing people with

the background, and I spot a carved donation box near

a blank canvas and leave it to them to fill it with their

the entrance which comes with an explanation that you

energy, music or colours,“ he explains philosophically,

can “pay as much as you feel”.

before heading into the kitchen to cook.

let’s eat! 35

Finishing my Green Juice made from seasonal fruit, coconut milk and spinach, I found my first breakfast dish to be simple and tasty. The French Toast with Seasonal Fruits feels very much like a homemade meal with its freshly cut pineapple, papaya and banana. The bread itself is dense and pillowy while the sprinkling of brown sugar and honey at the top makes it sweet and wholesome.

Incorporating fresh ingredients from his daily visits to the market, Ben serves his signature dish next. The Tempe Burger is a delightful composition of thick marinated tempe with spinach, tomato and sautéed mushrooms.

The protein-laden tempe creates an excellent texture that is rich in flavour and when dipped into the accompanying tomato relish, tastes quite heavenly.

The home made tomato relish is an altogether superb experience, with its abundant mixture of spices that Indonesia is famous for. Warung Annapurna manages to be more than just an eatery but a place where you can eat tasty and freshly cooked food. I put a lot of thought for the donation box; after all it is rather hard to put a price on a food that also feed the soul. Eve French Toast with Seasonal Fruits

Warung Annapurna I Jalan Danau Tandakan No. 7 I P +62 812 366 31506

36 let’s eat!

40 I Opening hours 8am – 10pm I Sanur Map B-4

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the main affair

38 let’s eat!

Home style Goodness There is nothing like a little nostalgia to brighten your day, and the wonderful old skool vibe of Kreol Kitchen, with its 70’s memorabilia, home- style baking and comfort food is high on the feel-good factor.

let’s eat! 39

breakfast tasting plate chunky beef pie

If you grew up in Melbourne you will totally relate to the décor and the menu at Kreol Kitchen, a cosy, atmospheric café tucked away on JL Drupardi.

Steamed Dim Sims are prepared ‘South Melbourne market-style’, the Richmond Omlette comes with mushroom, spinach and cheese, and

conscious, nourishing space and the café is blessed

there is even a poster on the wall from the iconic,

daily, while representations of three female deities are

much-loved Astor Theatre in St Kilda. If you didn’t

positioned right over the stove. “Its all about healing

grow up in Melbourne you will enjoy the nostalgic

with food,” she says, and an enormous amount of

vibe anyway – think old-fashioned china plates, retro

energy and love goes into the preparations here.

Tupperware and vinyl album covers. Then of course

Customers can also browse inspirational books, pick

there is the baking! Homesick Aussies – or anyone

an Angel or Oracle card, or even book a tarot reading

in fact who enjoys good baking can tuck into a real

with Annick.

Chunky Beef Pie, a hearty Shepherd’s Pie, Chocolate Hedgehog (a chocolate slice with crunched up digestive and nuts) or a Melting Moment, a rich crumbly shortbread.

At the heart and soul of Kreol, and the one weaving the magic is the wonderful Annick Lebrasse, the Mauritian-Australian founder. People come here just as much to see her as they do to eat the food, and that’s really saying something because the food is pretty good. Evocative black and white family photos from her pre-Melbourne childhood in Mauritius adorn the walls, while her Mauritian-inspired curries are fabulous. For Annick the intention is to create a 40 let’s eat!

spinach and feta borek

caramel pop

cherry slice

brownie

chocolate hedgehog I discovered the Spinach and Feta Borek back when Kreol first opened a few years ago and tend to drop by for a fix whenever I am in the neighbourhood. Made with spinach and feta entwined in buttery flaky pastry, I find one is the perfect mid afternoon snack, while two

lemon slice Strawberry Pavlova with crumbly, chewy sticky meringue topped in cream, vanilla

melting moment

yoghurt and berries.

served with a salad make a nice light meal. The

Kreol also offers a good breakfast menu

Vegetable Pastie is made with golden short

and the Breakfast Tasting Plate gives

crust pastry sealing in a hearty vegetable filling.

you the chance to sample a few different

Sausage Rolls are the real deal too, cooked

things. The new catering service also

old-fashioned style with beef, vegetables,

means you can now get delicious home-

grated carrot and a hint of apple, then wrapped

style cooking, without having to go to

in flaky pastry. Shepherds Pie and Chicken/

the trouble to cook yourself. Alison

Leek/Mushroom Pie are also served, and the homemade fresh and chunky tomato sauce goes brilliantly with everything (and can be bought by the bottle.) Other savoury meals include wraps, sandwiches, curries, and make

strawberry pavlola

your own salads.

Over at the delic counter, slices, biscuits and homemade Bounty Bars are stacked up on plates. The Caramel Pops have a dense and gooey caramel filling encased in a crunchy biscuit base. Words don’t really do these heavenly little treats justice, so you are just going to have to take my word on it. They are divine! The Cherry Slices have tasty layers of biscuit, cherry and a thick sooth chocolate top. There are also tart Lemon Slices, thick chocolate Brownies, and a proper Aussie-style

Kreol Kitchen I Jalan Drupardi 2. No 56 I P +62 361 738 514

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40 I Open 8am – 10pm daily

let’s eat! 41

Island Life

Bamboo Paradise On the stretch of lush green road to Kintamani, Warung Kadek has stood for the last ten years together with its neighbouring local eco-tourism enterprises. The simple signage can be misleading since the eatery offers more than just a bamboo forest but a Balinese holistic approach to heal the body, mind and soul.

42 let’s eat!

A middle aged man instantly greets us at the entrance of Warung Kadek. “Kadek is my wife. My name is Wayan.

Come inside,” he invites us, eagerly showing us the way.

Entering the thick forest full of various plants typical of the Kintamani region, we spot a luscious ripe cocoa tree, flowering buds of coffee trees as well as an orange tree, to name just a few. Various herbs grow casually, scattered around the compound, and the knowledgeable Wayan names them one by one. “This is lemongrass, good for stomach ache, muscle pain and killing insects,”

he says pointing to one of the plants.

A simple table and chair arrangement overlooking the promised bamboo forest is a welcome relief after our long drive from Denpasar. As we are settling down and enjoying the cool fresh air rarely found in the city, a woman steps up from the hill below. Her arms are laden with freshly picked cassava leaves. “Let me just cook this first,” says Kadek shyly before disappearing into the kitchen.

let’s eat! 43

To complete the family set, the son, Jro Putu arrives

Climbing back up the hill sure builds our appetite and

in his white garb. With his contemporary black-framed

just in time, Kadek is setting up the fragrant Chicken

glasses and pierced ears, he seems to be more suited

Betutu, Fish Satay Lilit, Shredded Cassava Leaves Salad

to hanging out in a cafe rather than being in charge of

and the important Sambal Matah, made from raw sliced

the holy spring temple or beji down the hill. “What can

onion and chillies. A portion of steamy white rice with

I say? I was spiritually chosen to take care of the beji

bits and pieces of everything later, we find ourselves

and help people who need to purify themselves with the

eating in silence. The serenity, hearty meal and spiritual

water from the holy spring, “says Jro Putu, shrugging the

cleansing can do wonders for one’s body and state of

enormity of the spiritual task. He guided us down the

mind. To top it off, Wayan brings us a glass of warm

steep hill and after praying to the Goddess, asks us to

herbal tea with cinnamon, lemongrass, ginger, carda-

drink and wash our heads with the cool water from the

mom and more. At Warung Kadek, the healing definitely

holy spring.

starts with this charming and warm family. Eve

Warung Kadek

44 let’s eat!

I Jalan Sribatu Tampaksiring I P +62 8174724425 I Opening hours 8am – 7pm

PT. Meisindo Karya Semesta Bali View building, Jl. Nakula 88A, Legian - Kuta Telp : +62 361 8476007 - Fax : +62 361 8476841

street food

Balinese ‘Crisps’ Thanks to Bali’s Hindu majority, pork is one of the

The pork rind can also be deep-fried and then it

most-wanted ingredients in Balinese cookery. When it

becomes krupuk babi. The crunchy rind taste savoury

comes to the chubby pig, the Balinese like to use almost

and the fat attached on the rind is sometimes quite salty

everything – literally top to toe, skin to inner. When it

as it absorbs the salt during the soaking and deep-

is roasted as babi guling, the crispy rind is every pork-

frying process. Tabanan is the regency most famous for

eaters favourite. No wonder one can charge Rp5,000, for

producing krupuk babi.

a small piece of roasted rind.

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46 let’s eat!

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In Menjangan Street no. 52, in the middle of the town

and meat. Sancam or samcan is basically the pork belly.

of Tabanan, there is a house whose rolling door always

Since no preservative is used, their product can only last

seems to be closed. But get closer and there is a

for 14 days.

narrow space where one can slip in. Inside is an openair kitchen and backyard where the making of krupuk babi takes place. When I asked when the business

Another of Bali’s authentic chips is krupuk beton, krupuk means chips and beton means concrete. The quarter palm-size chip is called krupuk beton because it has a

was established, none of the members of the family remembered, but one thing that they were sure of is that they’ve been making krupuk babi for more than 30 years.

rough and thick texture, and one needs strong teeth to be able to bite into it. However these brown colour chips are enjoyed by all ages, from children to senior citizens.

Owned by I Made Baratha, the family business

Nowadays I find krupuk beton are not as hard as they

has grown steadily. Their products, with five pigs pictured on the package, can easily be found in many supermarkets in Bali, such as Tiara Dewata. Mr. Baratha’s kitchen produces krupuk babi twice a week and they can make 100-200kg per production. They produce two types of krupuk babi, one is only the crispy rind without any fat, and the other one is called krupuk sancam, which is crunchy rind with an attached thin layer of fat

used to be. The chips that are also known as krupuk ayam are rich in taste, a combination of sweet, spicy and savoury. The krupuk beton is great company for several local dishes, such as rujak bulung – seaweed salad, and tipat cantok – mix rice cake and veg. Every warung that sells these two dishes can be guaranteed to also sell krupuk beton. Dewi

http://sodesoto.com

http://tiffip.blogspot.com

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let’s eat! 47

traditional recipe

b Krupuk Beton Ayam b Similar to the pig, most parts of a chicken can be used in authentic Balinese recipes. While kripik ceker ayam, crispy chicken feet may not be to everyone’s liking, krupuk ayam made from chicken flesh is usually a popular option. The sweet savoury chips are best served with various Balinese cuisine or enjoyed as snack.

Ingredients:

Flour

300g boneless chicken

150g wheat flour

1 lime, squeezed

150g rice flour

1tsp salt

2tbsp garlic powder

2cm ginger, grated

1tsp pepper powder

3 egg whites, roughly beaten.

Method: Mix all the flour Mince the chicken and season with salt, ginger, and lime. Let the mixture rest for about 30 minutes.

In a bowl, mix the chicken mixture, beaten white egg, and flour. Stir the batter until all ingredients are mixed well.

Heat enough oil to deep-fry the batter. Drop spoonfuls into the frying pan to make a uniform size of krupuk.

Fry until golden brown.

48 let’s eat!

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the specialist

Patrick Robby Pastry Chef

Made Siharta Executive Chef

Chef Patrick Robby joined Chez Gado Gado, the

Joining the resort as part of the pre-opening team in

venerable Seminyak fine dining institution almost three

2012, Siharta is no stranger to working in luxurious

years ago. Born and raised in Surabaya, he worked in

hospitality establishments. The Singaraja-born chef

bakeries and pastry shops before deciding to improve

worked at Kayumanis Private Villa & Spa Ubud and

his skills in Bali. “Bali has given me my diploma

Spa Village Resort Tembok Bali before leading the

and a chance to put my skill into practice,” says the

culinary team at Alaya Resort Ubud. His passion for

cheerful man who is in charge for the in-house baking

using sustainable ingredients and fresh local produce

production and dessert. “I’ve been working as a chef

to create a balanced and wholesome menu can be

for eight years now and I think it’s more of a passion,

seen at Petani Restaurant. “By being sustainable,

not a profession,” states Robby happily.

we also ensure the freshness and quality of our

Chez Gado Gado Jalan Camplung Tanduk (Dhyana Pura) No. 99 Seminyak P +62 361 736966

ingredients. Creativity and a thorough preparation in

50 let’s eat!

the kitchen is the key.”

Alaya Resort Ubud Jalan Hanoman Ubud P +62 361 972200

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Chefs Battle!

From the hills of Ubud down to hip Double Six beach, we track down two very busy chefs.

Patrick Robby of Chez Gado Gado and Chef Made Siharta of Alaya Resort Ubud, who kindly share some of their kitchen wisdom as well their exquisite signature desserts.

Q: How did you find your passion for baking?

Q: What kind of bread do you like for breakfast?

Chef Robby: I got started quite early because my family

Chef Robby: Plain toasted brown bread!

owns a bakery. So by the time I was 12-years old, I could already bake. It has naturally always been a part of my life.

Chef Made: I love baking and creating desserts because I believe it is an art form. It has its own formula, ingredients and details.

Chef Made: I prefer the traditional market cakes or ‘jajan pasar’ like jaja laklak.

Q:What gives you satisfaction as a chef?

Q: What is your signature dish?

Chef Robby: Happy guests and looking at them

Chef Robby: Our desserts are light and fruity. I urge you

Instagram. It always makes my day!

to try our Mango Cremeux, Mandarin & Orange and our latest creation, Royale.

Chef Made: We love creating new takes on traditional desserts and cakes, so do try our Black Rice Creme Brulee. It’s so good I bet you will order more!

Q: What does it takes to be a good chef?

Chef Robby: Creativity and also a willingness to keep on learning.

Chef Made: Innovation, creativity, focus and patience.

taking pictures of our desserts and putting them on

Chef Made: When I can make the guests happy with our food, there is no problem in the kitchen and the team feels happy and empowered.

Q:And your words to live by in the kitchen are...

Chef Robby: A chef is not a job title but passion.

Chef Made: The kitchen is a never-ending learning place.

Text by Eve

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let’s eat! 51

let’s cook

Mushi Pan (Steamed Cakes) The young-hearted Rumi Takama never runs out of cooking ideas and her passion to cook brings a great deal of inspiration to her cooking classes. Moving to Bali four years ago she settled in a beautiful joglo house and started weekly cooking classes for her friends and neighbours. Classes teach how to cook Japanese dishes using mainly local ingredients. Here she shares one of her favourite healthy snacks, the Mushi Pan!

Ingredients 100 gr plain flour 60 gr palm sugar 1 tsp baking powder 2 eggs 2 tbs coconut oil or cooking oil 2 tbs fresh milk Topping (options): goji berries, sweet potatoes, black sesame seeds, raisins, dried cranberries, chocolate chips, or coconut flakes Rumi Takama Find: Japanese Home Cooking Class in Canggu Group on Facebook

52 let’s eat!

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2

1

Pour the flour, baking soda and palm sugar in a bowl and mix well.

Prepare all ingredients

4

add milk

Add eggs and coconut oil

6

5

Whisk well

Pour the mixture into cups coated in oil.

7

8

Arrange the toppings (optional)

Steam the dough at 360 degree Celsius for 12 minutes then remove the cakes from the steamer

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3

9

Enjoy every bite!

let’s eat! 53

the insider

Rahung Nasution Mastering the art of cooking, as well as documenting Indonesia’s rich culinary heritage is no easy feat. Rahung Nasution a.k.a Koki Gadungan is one man brave enough to explore the archipelago and passionately learn to cook its traditional dishes. Here we chat with the infamous tattooed chef before his upcoming appearance at the Ubud Food Festival.

54 let’s eat!

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You call yourself Koki Gadungan which translates as the ‘bogus chef’ – how did this come about?

most about this country?

Well, because I am. I’ve never been formally educated or

at a new place. There was this time when I found a

worked in a professional kitchen. Like many Indonesian women, I learned to cook through neccessity and I do not identify my passion for cooking and traditional cuisine as a profession. I started cooking for my family when I was 14-years old, back home in South Tapanuli, Sumatra. Both of my parents worked in the field until after sunset. They taught me how to cook with produce that they managed to bring home.

I haven’t been to all of its 17,000 islands but one thing for sure is that I am constantly in awe whenever I arrive snake with an armadillo skin near Mahakam River, and another time found a fruit with seeds like peanuts but a smell like garlic. No place is the same in Indonesia and yet the hospitality that I always receive makes me feel at home wherever I go.

Tell us about your favourite food.

I love reinterpreting recipes that I have learned from

What led you to make documentaries of traditional Indonesian cuisine?

old ladies. I will use them to cook with different

My passion lies with travel and food. Through video

our own interpretations. I can live on Tombur, Kuah

documentary I have found a medium where I can

Kuning, Acehnese curry, Sambal Tuktuk and Sayur

combine and indulge that passion. Currently I am doing

Bening. I also absolutely love Andaliman or Batak

a series called “foodieography” for Cable TV, while

pepper for its tongue-numbing quality. It can cause a

travelling throughout the archipelago to document

serious addiction, I tell you! It also turns a dish into a

culinary traditions.

fragrant and exotic treat, elevating something raw into

We’re a fan of your mischievous blog and all its food recipes and stories. What motivates you to explore and learn about Indonesian culinary heritage and share it in such an amusing way?

ingredients and make something new. We can learn about traditions but we have the option to introduce

something sexy.

Last but not least, who is Rahung Nasution in his own words?

I’m just a village guy who constantly has his heart broken and the only way to cure it is to travel and cook.

It’s crazy not to! We are constantly fed with a flood of information and I feel that we need to read more things

At Ubud Food Fesival, Rahung Nasution will bring

that can make us giggle or smirk. Politics, culture and even

his stories and expertise to the table alongside Bara

food recipes need a more relaxed, fun and humorous

Pattiradjawane, Chris Salans (Mozaic), Will Goldfarb

take. My motivation is simple. Our long and complex

(Room4Dessert), Eelke Plasmeijer (Locavore), pastry

history with European and other countries influenced

queen Janice Wong and recently minted entrants to

how we live and eat. Take a look at how the Acehnese

‘Asia’s Best 50 Restaurants’, Dave Pynt and Ryan Clift,

cook their curry or how Nasi Kebuli is made in Banten

with more still to be announced.

Kidul. We are a spice nation and often, we forget how

To learn more about Ubud Food Festival, to be held on

rich we actually are. There is no other country like ours.

That heritage should be an inspiration, a knowledge.

All these travels around Indonesia, can you share with us what amazes you the

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June 5 – June 7, 2015 in Ubud, Bali please go to www. ubudfoodfestival.com.

Text by Eve

let’s eat! 55

let’s sip

x

Latest Buzz

Serving up perfectly brewed coffees, the freshest of juices and good honest food, the newly opened Grain Espresso set in the thick of Seminyak, is already pulling a steady crowd of regulars.

Harvest, Hydrator, Berry Basket

With its polished grey walls, high ceilings, upbeat music and wait staff in cool denim aprons, Grain has a hip urban vibe. Colourful cushions, bright wall prints and good lighting add warmth and intimacy. Australian-owned and managed, there is a certain seriousness and consistency when it comes to the quality of ingredients used, and their preparation. The menu could be described as modern Australian cafĂŠ/bistro food and includes a good range of all-day breakfasts, Asian dishes and delicious homemade cakes. Essentially it is relatable, every day food done really well, thanks to the well-seasoned Australian chef. What really brings it together is the keen attention to detail; the fabulous hollandaise lavished on the Eggs Benedict; the chive and bacon mash that accompanies the Lamb chops; and the homemade bbq sauce that smothers the Burger, along with a sweet beetroot relish and grilled Swiss cheese.

Latte

56 let’s eat!

Apple and Berry Crumble

let’s eat! 57

Lemon Curd Tart

The founders are true coffee lovers, so coffees are

that extra cup of coffee with a lovely Twice Baked Goat’s

custom blends, with a choice of a rich smooth Italian-

Cheese Tart made with flaky pastry and served with a

style roasted from 100% Arabica beans, or an Indonesian

peppery rocket salad and chunky Kintamani avocado

single origin coffee from Toraja. Grain also embraces the

salsa. I also enjoy the Lemon Curd Tart with a candied

‘seed to cup’ philosophy – supporting ethical farming by

caramelised lemon slice in the centre and a smooth

sourcing direct from co-ops. Coffee can be brewed up

Chantilly cream and crunchy peanut praline on the side.

by well-trained baristas on a state-of-the-art la Marzocca

Finally, there is a very good Apple and Berry Crumble

machine; flavoured with vanilla, caramel or hazelnut; or

which reminds me of my grandmother who was an

prepared by slow cold drip which creates very different

amazing baker. It is warm and comforting and comes with

characteristics – more like an infusion, than the denser,

a lovely cinnamon lubneh – strained yoghurt flavoured

heavier flavours revealed in a hot press coffee. My

with cinnamon.

house blend Latte is excellent, so good in fact that I feel compelled to have a second and end up with a pleasant coffee buzz.

Conveniently tucked into a laneway just down from Bintang supermarket and on the opposite side, Grain has ample parking (a huge plus in this busy area) and plenty

Also on the drinks menu, an enticing range of organic

of space to spread out, including a lovely rooftop with

juices and smoothies. The deep green Harvest tastes nice

distressed wood furniture, cushions and lush hanging

and healthy, the electrolyte-rich Hydrator is deliciously

plants dangling from a pagoda, which looks a great place

rehydrating with its fresh mix of watermelon, coconut and

to chill in the evenings. There is also hi speed internet

mint, while the Berry Basket is a dreamy elixir of berries,

and a private dining room which creates a good space

honey and soy milk.

for meetings or small events. In short, Grain is a great

In keeping with our baking theme this issue, I soak up

hang out spot – just what you want in a cafe! Alison

Grain Espresso I Jalan Seminyak 16B I P +62 361 730896

58 let’s eat!

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

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

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When life goes awry, have a piece of cake!

let’s eat! 61

hungerlust

Strawberry Tales

Rafi Papazian, the mastermind behind everyone’s favourite bakery – Monsieur Spoon, shares his tips on how to find the best strawberries in Bali– and what to do with them once you have found them. Strawberry tart anyone?

Did you ever see a strawberry growing? It is a flower,

roadside stalls or better still, pick your own from the

it is white and yellow, it becomes green, red and then

farms in the area, they all look good but still, you have

slowly opens to reveal its strong sweet taste. One

to choose the right ones!

sunny day last October, I went to the mountain town of Bedugul and wanted to share the experience with you.

Here you can buy strawberries from any number of

62 let’s eat!

This is my guide to choosing the best strawberries when I am travelling around the island.

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Fresh is best When Strawberries are ripe they have to be sold quickly because they rot fast. So if you go somewhere that does not sell a lot, or the merchant

Worm holes

is a reseller far from the land, the fruits has certainly

What about strawberries with worm holes inside?

been harvested while green, and ripened in the

They are the ones I choose! If the insects still eat

truck! Not a good place to get good taste! Make

them, it means they was not even touched with

sure they are already red on the bush!

pesticide! That’s great! Buy a big bunch of them, clean the ones with the holes and make a jam with them. Enjoy the others the way they are, in juice, or sprinkle them with icing sugar.

Smell What about the smell? This is the sense you can trust!

If a strawberry smells good and has worm holes insides you just won the jackpot!

The Grow How to tell if strawberries grew properly?

Take 200 grs of strawberries and 60grs of red

Choose nature

sugar to the boil. If what you get is quickly

Some recent chemical processes introduced in the food

liquified and take ages to reduce, it means

chain try to get nature “doing what we want”, they want to

the strawberries grew too fast and did not

create strawberries that are all exactly the same shape and

develop enough fibers.

lined up like soldiers. Without those manipulations (mostly genetic modification), you will find strawberries in all kinds of shapes and sizes. Go for those!!! Go for the beautiful random variables of nature.

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let’s eat! 63

One of the first desserts I wanted to offer at Monsieur

When it comes to the strawberries I use at Monsieur

Spoon was something light, fresh and colourful. I chose

Spoon, the words flourishing, gorgeous and alive are

a Strawberry Tart. Why? In France, from an early age, the

the best description I can think of. Sometimes I feel

first jam you try is strawberry. Strawberry jams are made

guilty when I see my dedicated and passionate team

with just plain strawberries and sugar. Breakfast might

slicing strawberries so thinly and carefully every day for

be toasted bread with butter and a generous scoop of

hours!! Balinese are incredible for such tasks. When I

strawberry jam with chunky pieces of the fruit still visible.

taught them how I wanted the strawberry tarts to be –

In every French bakery, the simplest and lightest tart you

like a flower, they were so happy to take time to make

can have is the strawberry tart. Every pastry chef likes to

beautiful things happen.

do his own. Some put whipping cream as decoration, others use jams as filling and some like to use vanilla cream like I do here in Bali.

64 let’s eat!

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Enjoy Bali leave the rest to us Jalan Pratama 97A, Tanjung Benoa, Nusa Dua - Bali 80363 www.letseatmag.com

Tel: +62-361-773-730 / Fax: +62-361-773-840 www.ramadaresortbenoa.com

let’s eat! 65

food talk

talking bread & pastry

bread roti yeast

ragi

bake

panggang

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

breakfast sarapan pagi dough

adonan

food words wheat gandum sugar gula breadcrumbs

tepung roti

butter mentega tea teh egg telur doughnut donat cheese keju herbs rempah-rempah salt garam water

air

milk susu

66 let’s eat!

Can I see the menu?

Bisa saya lihat menunya?

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 baby chair?

Ada kursi untuk anak kecil?

I am allergic to...

Saya alergi...

I’d like...

Saya mau...

to share

berbagi

to buy

beli

more

lebih banyak

less

lebih sedikit

three sacks

tiga karung

one crate

dua kerat

a dozen

satu lusin

eight pieces

delapan buah

nine slices

sembilan iris

that one

yang itu

This is...

Ini...

tasteless hambar sour

asam

cold dingin bitter pahit sweet manis

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e

n

EAT T

e

s

l

d

-

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o t c e ir

ry

map

and d

let’s eat! 67

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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

PICA Kitchen

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

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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

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