Vol - 3 Letseat Issue by PT Khrisna Inter Visi Media

Let’s Eat! VOLUME 3 - OCTOBER 2009

ISSN 2085-5907

Your Culinary Guide

Cover Story

kuni’s

Spotlight

THE TAO BALI authentic thai cuisine by the sea

A taste of japan Vegetarian

NENO

deliciously different

Alco Gig

ROCK BAR on the rockS

Great Deal

LAOTA

Hong kong porridge & steamed seafood specialist Local Cuisine

TEMPO DOELOE

Sundanese and Javanese Food on Sunset Road

free!

AD METIS

AD CHINOISERIE

CONTENTS

12. NEW ENTRIES 16. LOCAL CUISINE Tempo Doeloe Sundanese and Javanese Food on Sunset Road 18. MARKET PLACE Papaya Bringing Japan to Bali

16.

22. FOOD STORY Oh So Crispy Bebek Bengil 26. COVER STORY Kuniâ&#x20AC;&#x2122;s A Taste of Japan 28. SPOTLIGHT The Tao Bali Authentic Thai Cuisine By The Sea 32. NOVELTY FOOD Surprising Meal 36. SIDEWALK Hot, Hot, Hot at Ibu Andika 40. GREAT DEAL Hong Kong Porridge & Steamed Seafood Specialist 44. VEGETARIAN Neno Deliciously Different

22.

26.

48. THE SPECIALIST Chef I Ketut Gede Kurniawan From Klungkung to Conrad Chef Philip of Nutmegs 52. ALCO GIG Rock Bar On the Rocks 56. THIRST QUENCHERS Premium Scooped Ice Cream from New Zealand Natural 58. LET’S EAT! PICs 60. LET’S COOK Bulgogi 62. maps Bali Kuta and Seminyak Jimbaran and Nusa Dua Sanur and Ubud 68. directory 72. recommended rESTAURANTs 74. HOW TO SAY...

28. 36.

Cover: Maki Sushi Photo by Handy Tamam Location at Kuni’s Bali Restaurant

52.

writers WINNY Winny joined us in April 2009 as an Account Executive but found that what she does best is writing. She has traveled extensively and lived in the United States, Japan, The Netherlands and Germany. Her hobbies beside writing are reading, drawing and trying out new food. Hobbies that are in line with her present position. W

ALISON Alison, a travel writer and self confessed food-lover, has spent many years traveling the globe immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘everything should be tried at least once’. She has also worked in a number of roles within the food and beverage industry, most recently in Fiji as the manager of an exclusive resort famous for its gourmet cuisine. Her heart has now been captured by Bali where she is happily indulging her favorite things; discovering new restaurants; writing; and enjoying the beach. A

Senior Advisor MAHENDRA Editor-in-Chief HENDRA Senior Writer WINNY Writer ALISON Senior Graphic Designer INGGITA Graphic Designer KENYO Photographer TAMAM Sales & Marketing Manager IKA Account Executive GINI Production Manager BUDI Website YUNATA Distribution & Circulation MARCUS Food and Beverage Advisor HENRY A BLOEM (Indonesian Chef Association) Office Khrisna Building Jalan Raya Kuta 88R Kuta, Bali 80361, Indonesia Tel +62 361 961 0066 Fax +62 361 762 241 E-mail info@letseatmag.com www.letseatmag.com www.kivm.com

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. c 2009 Let’s Eat! ISSN 2085-5907

PT KHRISNA INTER VISI MEDIA

A Member of

www.kg.co.id

NEWENTRIES His skills feature creative interpretations of classical Italian cuisine, perfectly blending the finest Italian ingredients with the islandâ&#x20AC;&#x2122;s organic products. The result is a contemporary menu characterized by constant research for new colors, tastes, and presentation. Chef Ferrero has received several awards and accolades with medals from the United Kingdoms Hotel Olympia and Salon Culinaires in Alassio City, Liguria The Bulgari Resort, Bali is a 59-villa property managed by Bulgari Hotels and Resorts, a joint venture between Bulgari and the luxury hotel group by Marriott also managing The Ritz-Carlton Hotels and Resorts. Located near Uluwatu on the southern tip of the Jimbaran Peninsula in Bali, Indonesia, the resort is perched on a cliff 150 metres from the sea shore commanding magnificent views of the Indian Ocean. All villas feature unobstructed views, a plunge pool and patio and lush tropical foliage. For additional information and reservations, please call +62 361 847 1000 or log-on to www.bulgarihotels.com.

ANDREA FERRERO Chef de Cuisine at Il Ristorante, The Bulgari Resort Bali Andrea Ferrero is Chef at Il Ristorante, the Italian restaurant of the Bulgari Resort in Bali.

fter earning his diploma from a school of hotel management and catering in Italy he started off his career as chef and consistently developed over the years his culinary skills in the best restaurants around the world, from his native Italy to Monte Carlo, Spain and the United Kingdom, lastly to a completely different horizon, Dubai Dividing his time equally between international and Italian cuisine gave him the opportunity to gain knowledge of international cooking practices, variety of flavors and excellence in high level cuisine while remaining faithful to his Italian roots. With over 12 years of culinary experience, Chef Ferrero joined The Bulgari Resort in Bali after working as Executive Sous Chef at Vivaldi, the Italian fine dining restaurant within the Sheraton Hotel Dubai. His expertise had been already confirmed when he used to be Chef de Cuisine for 2 star Michelin Chef Quique Dacosta in Denia, Spain.

NEWENTRIES SOUR SALLY “Delicious Doesn’t Have To Be Sinfull”. It’s unique and amazing sweet-sour blended taste present a fresh, light, and thrilling experience for everyone. The secret blend of Sour Sally’s Fro-Yo delivers comfortable aftertaste to your throat. Three flavours with 20 toppings you can choose are coming to Mall Bali Galeria of early November 2009 together with the fresh new blend called Sour Sally Bubble Gum Attack flavor with A Chance of Choco Mochi Balls and Cloudy Jelly toppings.

PADMA TAMAN AYUN Café & LOUNGE AND THE DELI Padma Resort, Legian proudly present its newest F&B outlets: Taman Ayun Café & Lounge for fine selections of western and Asian menus in a relaxing venue and The Deli for fresh sandwiches, tantalizing cakes, ice cream and best coffee around. For your convenience laptops and internet access available to help you stay abreast on the world news. Jalan Padma 1, Legian Phone +62 361 752 111. W

Prepared from fermented best quality milk from US, Sour Sally delivers a fat free yogurt with low level of calories, because delicious doesn’t have to be sinful. Mal Bali Galeria, Simpang Dewa Ruci, Kuta. W

CHEF SHOICHI SHIRAWAI OF PADMA BALI RESORT Padma Resort Bali is proud to announce Tokyo-born Shoichi Shiraiwa, new chef for its Japanese food outlet. Chef Shoichi Shiraiwa has spent many years in the United States working for New York’s Sushi Taro and several top Japanese restaurants in Florida. His experience and attention to details, as he is also a gifted architect, will assure the highest quality of Japanese dishes in Padma Resort Bali. Chef Shoichi is ready to serve only the best Japanese food for his guests. Padma Bali Resort , Jalan Padma 1, Legian Phone +62 361 753 623. W

SANUR HARUM The Sanur Harum Restaurant, previously on the first floor lobby, has been renovated and relocated. On its launching dinner party for travel agents, reporters and magazine community, various dishes from its à la carte menu were beautifully laid out buffet-style. With its new induction heating equipment in place, food items are kept warm in glistening stainless steel chafing dishes. Come and savour superb Chinese and Asian Fusion dishes. Sanur Harum is now open for lunch and dinner at Sanur Paradise Plaza, Jalan Hang Tuah 46, Sanur Phone +62 361 281 781. W

ICE BAR The Ice Bar is everything you would expect, minus the Ice, and celebrated its opening with a stylish party on 6 September. Blue lighting, a white and silver colour scheme, snowman-shaped speakers, a glassed bar and a chilled temperature create an icy atmosphere. You can dance up a storm on the shimmering crystal like dance floor, and warm your taste buds with the Lychee basil roska or the Strawberry crush. Super cool! Klapa Complex Jalan New Kuta Beach, Pecatu Indah Resort Jimbaran - Bali Phone +62 361 848 4581. A

TAKIGAWA, JAPANESE RESTAURANT ON THE CLIFFS Takigawa means flowing waterfall and is the newest eatery at Klapa Complex, New Kuta Beach (formerly Dreamland). The unique concept combines five types of Japanese restaurants into one. The food is beautifully presented and exquisite to taste, Highlights include: Fusion Sushi such as the Caterpillar and Hot and Sexy; Takigawa Kamimeshi; Beef shabu shabu; Green tea smoothy; and Kokokura. Enjoy the expansive sea views from the verandah or dine in elegant and peaceful surrounds inside. A Klapa complex Jalan New Kuta Beach +62 361 848 4600.

LOCALCUISINE

Sop Iga

Gurame Pesmol Pepes Nila Kambing Oven

Tempo Doeloe Sundanese & Javanese Food on Sunset Road

f you ever have that urge of trying out Indonesian food but haven’t the faintest idea of where to go, just head on down to Tempoe Doeloe on Jalan Sunset Road. This huge restaurant serves traditional Sundanese and Javanese food. The atmosphere is unpretentious and sometimes boisterous but service is friendly and efficient. You can have your meal either in the main dining hall or up a flight of stairs to the open-air terrace overlooking busy Sunset Road. Mr Ronald, the restaurant manager, gave us a few pointers on the menu. There is an à la carte or set menu selection to choose from. Let’s start with the must-haves from the minuman or drink list. Es Campur Tempoe Doeloe (seasonal fruits wedges, young coconut meat slivers, black grass jelly, crushed ice), Es Cianjur (avocado chunks ,young coconut meat slivers, black grass jelly, black rice porridge in coconut milk ) and Es Soda Gembira (crushed ice, condensed milk, syrup and soda). If you find them too filling just have a simple Lemon Tea to accompany your lunch or dinner. For the main course, Mr Ronald has the chef prepare their bestselling Gurame Goreng (deep-fried garupa). Additional lalapan (fresh, raw vegetables) and sambal (chili) complete this dish. The garupa is crispy outside but moist inside. Add a plate of steaming white rice and you’re good to go. Other fish dishes include the Gurame Pesmol (garupa in tomato and chili sauce) from Java and Pepes Nila, a Sundanese dish, of steamed carp wrapped in pandan leaf with chili, spices, basil, bay leaves. Pepes (a term used for steaming food in pandan leaves with spices)

is a traditional Sundanese cooking process. The (barbequed chicken) is also high on Mr Ronald recommended food list. As usual most dishes are served with fresh, raw vegetables and sambal. Honestly, this Ayam bakar does not need anything else but a plate or rice. What about vegetable dishes? Try tumis pucuk labu (stir-fry young gourd leaves) and tumis kangkung (stir-fry water spinach). “This is one of our signature dishes,” Mr Roland excitedly explains as he brings out the Sop Iga (rib soup). He is not wrong on this one. Tender lips-smacking ribs in a hot, spicy broth. As we start to eat our way through this sumptuous meal the last eye-opener is put on the table: Kambing Oven (goat meat marinated in spices and cooked in the oven). Like the Sop Iga, the meat s tender and readily fall off the bones. We finish our meal with a fresh fruits platter and strong black coffee while watching the traffic flow by from second floor terrace. Before leaving Mr Ronald suggest we order the set menu when in a large group. It can make dining here easier. Included in the set menu are one to three main fish dishes, vegetable dishes, a noodle dish, chicken and rice. Just pick one that is right for your group. Thank you for the tip, Mr Ronald. W

Tempo Doeloe Jalan Sunset Road 8, Kuta Phone +62 361 919 6868 Opening Hours 10am – 10pm / Seats 200 Kuta Map C - 2

Es Campur Tempo Doeloe

Es Cianjur

Gurame Goreng

MARKETPLACE

PAPAYA

apaya Fresh Gallery, Bali opened its doors on 25 September 2005.Ever since it has been a haven for Japanese living in Bali and those just passing through. Most produce and dried goods sold here are aimed at the Japanese market. On entering this supermarket you are accosted by the luscious smell of freshly baked bread. It is coming from the Papaya Bakery headed by a Japanese baker whose aim is to please shoppers looking for the perfect bread to take home or eat at this bakery/ coffee lounge area. We are met by Ms Aya Matsuda and Mr Wisna on our arrival at Papaya. Straightaway they take us on a tour of the the supermarket and point out very interesting Japanese food and dried goods. Mr Wisna explains that Papaya Fresh Gallery has no competitor in providing authentic Japanese food stuff to their loyal patrons. The company strives to live up to Papaya’s motto of being ‘The Best Japanese Supermarket in Bali’ Products available in this supermarket are fresh produce, fish, dried goods, sauces, and noodles catering specifically to a Japanese market. Papaya also has a fast food counter and Japanese delicatessen. The items are inviting to the eyes and mouth watering, too. There is chicken katsu, yakitori, bento-bento, and delighful meal-in-package. In the Japanese Delicatessen display area you can buy authentic Agedashi Dofu (deep fried tofu), Katsu-don (a bowl of rice topped with pork cutlet, egg and condiments), Gyu-don (rice topped with beef strips and condiments), and Chicken Teriyaki (grilled chicken). The Japanese are very good at making a meal look like art work. Without missing a beat, Mr Wisna took us to the nearby Fry & Grill counter filled with beef croquets, shrimp onion tempura,

AD RIN @CONRAD

and fish balls on sticks. These are just a few of the delicacies available. After having our fill of looking at the extensive Japanese food sold in Papaya, it was time to check out other items. Mr Wisna is busy so we do all the exploring ourselves. Off we went to the fresh fruits lane. Arranged side by side are redskinned lychees, golden yellow star fruits, pastel green melon, orange pineapples, green mangos, watermelons and sun-yellow bananas. The vegetable display counter is filled to overflowing with local greens, kailan, bok choi, spinach, and edamame. At the end of the local produce counter is the special Japanese noodle made from sweet potato such as konnyakku shirataki, udon, ramen; imported Japanese tofu and the ever important wasabi (sharp green Japanese mustard). Mr Wisna made his appearance just as we were looking at a strange elongated skinny fish. He informs us that the Sanma fish is occasionally imported direct from Japan. We save the best Japanese food display counter for last. There, before our very eyes, are fifteen varieties of sushi artfully arranged. Other delicacies are marinated ready-to-eat fresh fish, squids, baby octopus, and fish eggs. The display is a profusion of colours like flowers in a summer garden. When our tired feet are crying out for us to sit down, we decide to try the freshly baked bread at the Bakery and Coffee Lounge. We opt to try the Bread Cheese and Cinnamon Puffs with Lemon Ice Tea. Yes, we agree that Papaya Fresh gallery is the place for Japanese produce and products.

PAPAYA FRESH GALLERY Jalan Merta Nadi, Kuta Phone +62 361 759 222 Opening Hours 10am - 10pm Kuta Map C - 1

FOODSTORY

Oh So Crispy

Bebek Bengil

BEBEK BENGIL T

he drive from Kuta to Bebek Bengil Restaurant in Padang Tegal, Ubud take us around one hour and fifteen minutes. To make the drive shorter we decide to take the Bypass I Bagus Mantra. The scenery started to change along the main Raya Mas-Ubud road. Handicraft shops, stone carvings workshops, and art shops line the road leading to Pengosekan. When we finally arrive at the restaurant it is around lunch time. Bebek Bengil Restaurant is located at the intersection of Monkey Forest Road and Pengosekan. Though the parking lot is situated quite far, valet service is available. A frangipani tree, a pond full of water lilies, and a profusion of plants in front of the main entrance welcome visitors. Enter the open, spacious lounge area done in Balinese architecture. Wooden furniture and low Japanese-style tables on raised platforms with scattered cushions add an oriental touch. Ms Putri, who has been with the Bebek Bengil Restaurant since 1993, meet us when we arrive.

Our first question after we are seated is why the name Bebek Bengil? When translated into English it literally means, ‘dirty ducks’. Ms Putri, the restaurant manager, explains the story and reason behind this unusual name. Construction of the restaurant started in 10 February 1990. They still did not have a proper name even though the building was almost finished. One wet rainy morning, a school of quacking, muddy ducklings sauntered across the concrete floor in all their glory leaving behind a trail of mud! They were the first outsiders to set foot in the restaurant. “Bebek bengil!” a worker cursed. The name stuck and the rest is history. Bebek Bengil or ‘Dirty Ducks’ is here to stay. It is time for Ms Putri to show us around the resto’s beautifully landscaped grounds. Bebek Bengil started with just 16 staff and now has one hundred sixty five. Not bad for ‘dirty ducks!’ Aside from the main dining area, there are bale bengong with cushions and low tables for a more relaxed dining. We choose one bale with the greenest rice paddy view ever. Tall coconut trees ringed the rice paddy. Ms Putri suggest the popular dishes in Bebek Bengil. For appetizer we have the lovely and flavorful Crispy Duck Salad of thinly sliced duck with mixed greens and sauce. The main course was, of course, fried crispy duck with rice and two kinds of sambal (chili sauce), matah and trasi. Slowly cook the duck in a spicy broth. Then fry until crisp. We then have excellent Black Russian Pie for dessert. Rich chocolate topping with just the slightest taste of rum.

Hanoman Street

Crispy Duck Salad

Bebek Bengil Breeze

Though their specialty is fried duck, you can find some international dishes on the menu. What is amazing is their extensive drink list. Choose from soft drinks, freshly made fruit juices, cocktails, coffee liqueurs, imported wines, Cognac, Remy Martin, Hennessy, and plain simple hot beverages. The popularity of Bebek Bengil has spread far and wide. Mick Jagger of the Rolling Stones, was there in 1993 as was Chow Yun Fat in 1995. Wish we could have been there to get their autographs! The ‘Dirty Ducks’ have spread their wings with the opening of a Bebek Bengil Restaurant on 14 February 2009 on Jalan Haji Agus Salim, Menteng, Jakarta. From their first muddy trudge through a nearly finished restaurant on that rainy day so long ago, the Dirty Ducks have certainly come a long way. W

Bebek Bengil The Original Dirty Duck Jalan Hanoman, Padang Tegal, Ubud Phone +62 361 975 489/977 6675 E-mail bebekbengil@indo.net.id Opening Hours 10am – 10pm/Seats 400 Ubud Map C - 3

Black Russian Pie

AD SEAFOOD HOUSE

AD BLUE FIN

COVERSTORY

Kuni’s A Taste of Japan

Sushi

Prawn Tempura

Sashimi

Maki Sushi

apan. It is a land both modern and traditional where skyscrapers and serene Japanese gardens can be found side by side. Where fast food restaurants and the more sedate Japanese eating establishments of old have their own loyal followers. Japan is synonymous with the aesthetic stone garden in Kyoto and the enduring ryokan (Japanese-style inns with tatami mats). In design and layout they have two things in common: clean, simple lines and the feeling of indefinite space. It is precisely these attributes that Mr Kunihiro Ichikawa, the owner and chef, has brilliantly applied to his restaurant, Kuni’s. The design is minimalist. It is also welcoming and soothing. A sense of serenity envelope guests as they walk by the bar & lounge and open sushi counter to the main dining area. Symmetry in the arrangement of simple wooden tables and natural rattan chairs, set off by two huge earthen-ware plant pots at opposite ends of the dining area, rolled-up natural bamboo blinds, climbing vine plants create an atmosphere of tranquil dining in a garden. I Made Mandra, the Assistant Manager, greets us upon arrival. He begins to explain about Kuni’s over tall glasses of ice ocha (Japanese tea). “Mr Kunihiro Ichikawa opened Kuni’s in February 2002. His wish is to present not only superbly made Japanese food but also for Kuni’s to be an ideal restaurant to relax and dine in. Our bar & lounge is cozy where guests can unwind to enjoy a favourite drink or two before having dinner,” he says. As the evening unfolds candles are lighted adding a warm and magical glow all around. Our table began to fill up with Kuni’s extraordinary and enticing traditional Japanese dishes. Sushi, a delicacy consisting of bite-size vinegared rice wedges topped with tuna, prawn and salmon slices, presented on a sea-green

opaque glass dish, engages one’s sense of sight. These delightful morsels are dipped into wasabi (Japanese hopt mustard) and soy. Maki Sushi, rice and filling is rolled in nori (seaweed), is next to grace our table. The dark green colour of seaweed against white rice with just a hint of pink from the salmon or tuna is exquisite to look at. No Japanese dinner is complete without having Sashimi, sliced raw seafood of tuna, salmon and snapper, finely sliced ginger, with a wasabi and soy sauce dip. As with all Japanese dishes it is artfully presented making it a feast for the eyes, and later, palates. The room is filling up with groups of friends, a family and a couple or two. Sounds of lively conversation and clinking glasses drift in from the bar & lounge area. “This Ika Teriyaki (squid in soy sauce with sesame seeds and garlic) and Tempura (prawn, fish, vegetables dipped in batter then deep-fried) are favourites among our patrons,” Mr Mandra says. The joy of having tender, sweet squid and crunchy Tempura with soy sauce completes our dining experience at Kuni’s. W

Kuni’s Jalan Laksamana 80, Seminyak Phone +62 361 730 501 E-mail info@kunisbali.com www.kunisbali.com Opening Hours 6pm – 11.30pm/Seats 60 Seminyak Map B - 1

SPOTLIGHT Karmon Thai

Tom Yam Kung

THE TAO BALI

Authentic Thai Cuisine By The Sea

he Tao Bali, located in the still peaceful tourist area of Tanjung Benoa, will take you through a culinary journey of Southeast Asian cuisines with emphasis on authentically fine Thai dishes. With its prime location on the beach and unique lagoon-style pool it is an enchanting place to dine anytime whether indoor or outdoor. Tao Bali is a semi-fine dining for restaurant goers in the Benoa area. Let Executive Chef Sapong Phaom Thoa pamper you with extraordinary Thai dishes which are skillfully and lovingly prepared. Mango Salad

“Tao means ‘the way’. The way of Thai cuisines or showing the way of preparing traditional Thai dishes Authentic Thai food should have a balance of hot, spicy, sweet, sour and salty ness in every dish,” explains Chef Sapong. He goes on to say that all ingredients come from Bali except for the Thai basil leaves which are imported. The restaurant even has its own herb garden. This friendly executive chef has been with Tao Bali for almost two years after having worked for four years at the King of Thai, Plaza Indonesia and other top restaurants worldwide. He hopes to gain new experiences with this move to Bali. After our conversation Chef Sapong lost no time in having his kitchen staff prepare the best of Thai cooking. We start with the mix appetizer of prawn cakes, Hoi Cho (water chestnut, minced crab meat wrapped in kembang tahu), spring rolls, and Kai Hor Bay Toey (diced fried chicken wrapped in

AD CAFE MOKA

Mixed Thai Appetiser

Hoi Cho

Spring Rolls Prawn Cakes

Kai Hor Bay Toey

Pla Tord Kariyam Prikthai

pandan leaves). Three different sauce dips: soya, plum sauce and sweet & sour sauce accompany this light and lip-smacking opener. The deep-fried garupa with garlic Thai-style or Pla Tord Kariyam Prikthai goes well with rice. Tom Yam Kung (river prawns, mushroom, lemon broth, chili and kaffir leaves) whets our appetite further. Chef Sapong then prepares the ever titillating Mango Salad. Thinly sliced fresh mango, palm sugar in a tart fish sauce sprinkled with cashew nuts and dried shrimp. It is perfect for this hot day as we are sitting outside by the pool. To finish off this traditional Thai meal we have Karmon Thai (a combination Thai dessert of caramelized banana, dumplings in coconut cream and fresh fruits). Thank you, Chef Sapong. W

The Tao Bali Jalan Pratama 96, Tanjung Benoa Phone +62 361 772 902 E-mail info@taobali.com www.taobali.com Opening Hours 10am â&#x20AC;&#x201C; 11pm/Seats Âą 100 Nusa Dua Map B - 1

NOVELTYFOOD

Surprising Meal

Black Pepper Shark Steak

ome of us have eaten fried garupa, sweet and sour gurame, grilled kwe fish with hot and spicy sauce, boneless milkfish with lime and chili, carp wrapped in banana leaves and many more Asian fish dishes. Not to mention, from the western menu, cured salmon, bouillabaisse, trout with butter cream, smoked marlin, and the list goes on. These dishes have become standard fare in most eating establishments. Let’s Eat! would like to entice adventurous readers with a not-socommon fish dish found in Jimbaran. That of Shark Meat Satay and Black Pepper Shark Steak. Shark meat is commonly known to have a strongly ammoniac smell. This assumption is proven wrong at Warung Hiu Pak Item (Mr Item’s Shark Restaurant) We meet Mr Bambang Soesilo, the owner and chef of Warung Hiu Pak Item (Pak Item’s Shark resto), to get the inside story of how this warung came to be. Mr Bambang is a graduate of BPLP (Hotel and Tourism Training Institute). He worked a few years in Jakarta before joining NCL (Norwegian Cruise Line) and RCCL (Royal Caribbean Cruise Line) between the years 1989 and 1993. He says of his experience working in cruise ships:

“That is where I really learn to work fast and efficiently. Imagine having to cook for thousands of people daily. You have to keep the passengers happy at all time.” Having gained invaluable experience Mr Bambang switched to land-base employments at The Four Seasons, Jimbaran as Banquet Supervisor for two years, Bar & Restaurant Manager at Banyan Tree, Ubud where he was eventually promoted to F&B Manager. His next moves were to the Radin, Sanur and Jimbaran Hills both as F&B Manager. Having spent much of his employment in hotels Mr Bambang decided on a change of track. He wanted to open a café with a difference. After surveying the field, Mr Bambang decided on opening a warung serving shark meat. First he had to find out the availability and species of shark not on the endangered list. Luckily, he has a few friends who were able to point him to reputable fishermen. From these fishermen he bought his first few sharks. As we have seen on television programs, sharks are caught only for their fins with the rest thrown back into the sea. He thought that it was such a waste of good meat. Shark meat contain proteins and Omega 3.

Shark Meat Satay

Buying these unused parts meant cheaper prices, too! Now all Mr Bambang had to do was to find a way to process the meat. Shark meat has a strong, ammoniac smell. After trials and errors he perfected the art of skinning, filleting and marinating the meat in spices before the cooking process. It is time to try shark meat. “I’ll prepare my specialties of Black Pepper Shark Steak and shark meat satay,” Mr Bambang offers. We wait in eager anticipation for our first shark meal! The cook brush the fillets with a special sauce before barbequing over coconut husk-fired pit. It was quite a surprise to find the smell delightful. When the dishes finally arrive we attack the food curiously. The meat is firm to the touch and has none of that ammoniac smell. The steak is served with crunchy, steamed string beans and carrots, topped with a mushroom and black pepper sauce. Simply delicious. Next on the table is the shark meat satay with traditional water spinach in a spicy peanut sauce. Warung Hiu Bakar Pak Item serves only the freshest of fruit juice and soft drinks to accompany your meal. We take our leave of Mr Bambang after a very satisfying experience. W

WARUNG HIU BAKAR PAK ITEM Jalan Kampus Bukit UNUD, Jimbaran Opening Hours 12pm – 12pm / Seats 32 E-mail pondokhiu@gmail.com www.pondokhiubakar.cjb.net

AD QUEEN’S TANDOOR

SIDEWALK

Ayam Goreng Ibu Andika

Hot, Hot, Hot at Ibu Andika

Sambal Ulek

Sambal Setan

hink of Asian dishes and it’s usually about having lots of chilies in your food. It’s true for most food in Asia. Whether the chilies are added whole, sliced, diced, ground and in any which way possible, it becomes the essence of an Asian meal. And if that is the food experience you are looking for then Nasi Pedas Ibu Andika is the place for your next meal. Nasi Pedas means hot and spicy rice, but it’s actually not the rice. What’s very, very, very, hot and spicy are the accompanying meat, chicken, tofu, eggs, and vegetable dishes. The owner, Ibu Andika, is a fiery character in her own right. Ibu Andika is a native to Banyuwangi, a town in East Java. She moved 24 years ago to Bali. At our meeting she was, appropriately, wearing a red T-shirt. After sitting down and having cold-bottled tea served we got down to business. “Bu Andika, when did you open Nasi Pedas,” we ask. “It’s a long story and it wasn’t easy in the beginning. A friend found my cooking so good she suggested I sell Nasi Bungkus (rice with meat and vegetable wrapped in banana leaves) around

the market. My Nasi Bungkus became a big hit and I ended up selling for a full nine years! It was hard going. Only two-and-a half hours of sleep every day since I do my own shopping and cooking for lack of a helper. Then in Lebaran 2001 (a celebration after a month of fasting) I hit on the idea of being stationary by claiming a small place on the sidewalk beside the Polsek (police station) in Kuta. At first only a few passers-by bought her goods. But overtime, word started to pass around about that great tasting Nasi Bungkus next to Polsek My Nasi Bungkus became known as Nasi Polsek soon after. I make my dishes very hot because I love hot food. I was confident people will gradually take to it,” she laughs. Because her nasi (rice) is so pedas (very hot and spicy) the customers eventually renamed it Nasi Pedas. The name stuck until today. The year 2002 saw Ibu Andika opening a branch opposite the Supernova Supermarket. This time there are tables and chairs. And the menu had grown into more than 40 various dishes! The

AD BELLA ROSSA @ PADMA

Telur Rebus Goreng

Tahu Pedas

Kulit Ayam Goreng Nasi Campur

Tumis Pare

Abon

Ayam Suwir

first site next to the Polsek in Kuta was closed in 2004 and it was not until 2008 that a new branch was opened at Jalan Patih Jelantik, where we are having this conversation. “The reason why I added so many new dishes is quite simple, really. I didn’t want people to get bored by having the same menu day by day. So, I would try different combinations to see what work best. At around that time, I introduced my best-selling Sambal Setan (chili with sliced onion, garlic, tomato) and Sambal Ulek (finely ground chili). I never took cooking lessons so it was more of a trial and error process and family members become food testers,” Ibu Andika reminisces.

the hot chili taste is not that pronounced. Only after swallowing does the chili attack start! It will not help to have a mouthful of rice for the fiery sauce would have seeped everywhere on your plate. Water, please. Success breeds popularity. Nowadays people as far away as Jakarta make it a must-do thing when in Bali. Celebrities have been known to eat here. Even foreigners love to drop by. There was a Latin American customer who would pay a Rp.107.000 per plate meal! We wish Ibu Andika well in the future. W

It is time to try this Nasi Pedas sensation. The food is served on the traditional brown-wrapping paper on bamboo-plaited plates. No dishwashing necessary here. An assortment of hot and spicy meat, egg, tofu, salted fish, abon (fine shredded chicken), corn patty, and vegetables are served with steaming white rice. At first,

Jalan Raya Tuban (Opposite Supernova) Open 24 hours /Seats 20

Nasi Pedas Ibu Andika

Lunch time at Nasi Pedas Bu Andika

Jalan Patih Jelantik 9, Kuta Open 24 hours /Seats 30

Ibu Andika

GREATDEAL

LAOTA Simply Delicious

‘Hong Kong Porridge & Steamed Seafood Specialist’

arung Laota made its presence felt in 2002 as the place for Hong Kong porridges (chicken, meat and crab). The dish is usually eaten with thinly sliced ginger, shredded leeks, chili in soy sauce which compliments the rich porridge. In 2004 the owners, from Ujung Pandang, decided to open Warung Laota a full 24 hours! The idea is to provide late-night party goers with a place to quell their hunger pangs before heading home. From the simple bubur ayam to Laota’s mouth-watering seafood porridge (fish, prawns and squid) the menu began expanding. Its present tag line of ‘Hong Kong Porridge & Steamed Seafood Specialist’ does not disappoint. The warung now serves not only seafood but delectable meat, fish and duck dishes in air-conditioned comfort. There is even a semi-private dining area for a large party.

Kepiting Tumis Cabe

Find water tanks filled with bounties of the sea. Here you choose your breakfast, lunch or dinner. Only the freshest of ingredients will be used and cooked MSG free by Laota’s seasoned chefs. Also on display are the Bebek Panggang à la Hong Kong (roast ducks Hong Kong style) with their glistening honey-coloured crispy skin. The interior of the duck is smeared heavily with spices for a couple of hours before roasting. This lets the spices penetrate deep into the meat. It is then served hot and crispy. Warung Laota is proud of its stir-fry, crunchy vegetable dishes: kailan (Chinese cabbage) and broccoli. The chefs add nothing more than garlic and salt to taste letting the natural flavours through. We meet Mr Albert, the manager, for lunch at Warung Laota. Fresh lemon tea is served and light conversation follows. “This is an extensive list to choose from. What do you suggest?” we query. “I will have the chef prepare our special dishes,” Mr Albert offers.

AD FLAP JACK

Bebek Panggang à la Hong Kong

Sapi Lada Hitam

Bubur Kepiting

Steamed Fish

Another bonus at Warung Laota is the friendly and efficient service. Each dish appears on the table in no time. We are only too happy to share our experience with the readers. First to come is the all-time comforting Bubur Kepiting (crab porridge) plus condiments. The porridge itself is so good but add the ginger, shredded leeks, chili, soy sauce mixture and the taste becomes heavenly! This is just the porridge, we think to our self. Steaming bowls of rice arrive before the steamed fish with leeks in soy sauce and steamed prawns topped with garlic and spring onions take their place on the table. The Sapi Lada Hitam (tender beef strips, red and green sweet pepper in black pepper sauce) is splendid. The black pepper kernels are roughly grinded giving it a more zesty taste. For vegetables we have the stir-fry, crunchy and sweet broccoli with garlic. “I still have one more dish for you. Warung Laota is also known for the Kepiting Tumis Cabe (crab fried in chili sauce).The crab is dipped in boiling water then lightly fried in chili and soy sauce,” Mr Albert explains. We set out to eat this succulent delight with gusto. Hot chili sauce amplifies the sweet taste of crab meat. It is a perfect closing dish in this unassuming restaurant. Food presentation is simple and does not mean to impress. It belies the overall great tastes at Warung Laota. W

WARUNG LAOTA Jalan Raya Kuta 530 , Tuban Phone +62 361 742 9068 E-mail warung_laota@yahoo.com Opening Hours: 24 hours /Seats 88 Kuta Map C - 4

AD BELLA SINGARAJA

VEGETARIAN

Baked Ham & Cheese Fettuccine

NENO Deliciously Different

he first thing we notice about Neno is its ‘greenness’, with bright green walls, table cloths and napkins creating a cheery and uplifting atmosphere. This unassuming restaurant occupies a pretty building surrounded by flowers, in a quiet street just off Kerobokan road in Petitenget. Ne No is an acronym for No egg No onion, and despite what the menu might suggest, this restaurant also has No meat. While typical vegetarian restaurants serve up raw foods, stir fries and tofu, there is nothing typical about Neno. As we flick through the menu we see no sign of beans, lentils or chickpeas, instead the selection of sandwiches, burgers, baked dishes, pastas, pizza and soup are served with ham, chicken and bacon. There are even steak dishes and pork chops! But Melissa, the Balinese proprietor assures me that it is 100% vegetarian, using a unique blend of mushrooms and soya to create meat substitutes that are high in protein, and gluten free. Melissa, a keen advocate of the health benefits of a vegetarian diet, grew up in a purely vegetarian household, a rare thing in Bali. During her years living in Singapore she often visited Simple Food, a renowned vegetarian restaurant where she struck up a friendship with the chef. A collaborative effort resulted in the opening of Neno in December 2008, offering the Simple Food meatless creations and organic vegetables from the hills of Bali. She claims that the secret of her success is “Creating vegetarian versions of meat dishes that are satisfying and fulfilling as well as being good for you”. Rather than relying on garlic and onion for flavour, Melissa prefers to get creative with herbs and to use

only the freshest of ingredients. She states that, “Many would think our meals would not be as tasty, as fragrant, as delicious. We would be glad to prove otherwise.” Let’s Eat is up for the challenge, in fact we are very curious. A refreshing and healthy strawberry juice sweetened with just a touch of honey is followed by a Neno Salad, the vegetables are so fresh they could have just been picked from the garden and there is a crispy mix of colourful lettuce leaves, tiny cherry tomatoes, olives, croutons and cubes of a crunchy chicken-like topping. It is coated in a homemade mayonnaise which is egg free, light and really tasty. The Herb Bread is a crusty baguette with a generous splash of herbs and a heady aroma. The Japanese Tempura Set arrives next and is beautifully presented with tofu, rice, salad, Miso soup and a selection of vegetable and prawn tempura, the vegetarian prawn is so prawn like in taste and texture that it is astonishing. Melissa smiles when we comment and tells us that the editor of a well known Japanese food magazine is one of her most regular clients. She adds that when she launched the restaurant with a banquet she didn’t tell anyone that it was vegetarian until after all the food had been sampled and everyone had commented on how good the chicken was! Next, we find ourselves tucking into a substantial and very tasty Mexican steak, which seems totally bizarre in a vegetarian restaurant. In fact it more chicken like in taste, texture and appearance and is cooked in a homemade tomato sauce,

Japanese Tempura Set

Strawberry Juice

Mexican Steak

Neno Salad

covered in mozzarella and served with fries and baked beans. A potato gratin accompanies, another hearty dish that is rich and cheesy with a golden crust and filled with sweet cherry tomatoes, broccoli and carrots. Other baked specialties include a ham and cheese baked fettuccine and chicken baked rice. A range of healthy breakfast sets are offered and include olive fried rice, filled croissants and grilled herbed baby potatoes with salad, all served with fresh juice and coffee. Membership and reward programs are also in place as are daily promotions. Melissa also operates a delivery service in the Petitenget area, and runs a personalized travel service which arranges travel packages that includes meals at the restaurant. French windows open on to a garden bed of tropical flowers and allow a light breeze to waft through the restaraunt. Melissa chose the quiet neighbourhood of Petitenget because she wanted to create a â&#x20AC;&#x153;chilled out and family friendly spaceâ&#x20AC;?.

The atmosphere is pleasant, homely and wholesome, perfectly suited to the healthy food served up by the kitchen. The ground floor has terracotta tiles and simple wooden furniture, upstairs is an intimate and relaxing setting with sofas, coffee tables and billowing green fabric floating across the ceiling. This is a delightful restaraunt which serves delicious and creative meals. You dont need to be vegetarian to enjoy Neno, you just need to enjoy good food. A

NENO Jalan Petitenget 2X, Kerobokan, Bali Phone +62 361 910 3003 nenobalifiles.blogspot.com nenobali@gmail.com Opening Hours: Monday to Saturday 8.30 - 10.30 Sunday 9.00 - 10.30 Seminyak Map A - 1

THESPECIALIST

From Klungkung to Conrad

onrad Bali is the luxury brand of the Hilton Family. This beautiful resort in Tanjung Benoa offers 313 guestrooms and 55 suites with 85% of rooms and suites having a magnificent ocean view. The resort also has superb recreation facilities, meeting room, the luxurious Jiwa Spa and three restaurants to indulge its guests: Suku, Eight Degrees South and Conrad Suites Restaurant. Overseeing these outlets and making sure that all run smoothly is none other than Executive Chef I Ketut Gede Eka Kurniawan. Chef Kurniawan is from Semarapura, Klungkung. After graduating from high school in 1990, he studied and earned his Diploma II majoring in Food Production from BPLP (Hotel and Tourism Training Institute) in Nusa Dua. Job training at various hotels followed before his first employment as cook at the Bali Imperial Hotel, Seminyak. To gain more experience Chef Kurniawan opted to work as Senior Cook for four years with the Stellar Cruise Lines in Miami, Florida. Employment at other prestigious hotel establishments like Nikko Bali, Ritz-Carlton Bali and the Ritz-Carlton Dubai, UAE was the next natural step up the ladder. Chef Kurniawan served as General Manager and F&B Coordinator for Sukhavati Retreat before finally joining Conrad Bali as Sous Chef in January 2007. From Sous Chef to Executive Sous Chef and the pinnacle of Executive Chef all in the space of just eight months! “I like to cook since five years old. My grandfather was a leader in community cooking at our banjar (village association). We had this mobile warung (food stall) that would follow the cockfights wherever they were held! At an early age my mother taught me how to pick quality products by taking me to the markets. You can say I’m a natural at my job,” Chef Kurniawan laughs. “My

philosophy of think global cook local is my way of using local produce that will help our farmers improve their livelihood,” he adds seriously. “I am a member of the Indonesian Chef Association (ICA) and my hopes for Indonesian chefs are that they will continue to promote Indonesian & Balinese menu; maintain consistency in standard of products and to be proud of our culinary heritage,” Chef Kurniawan says closing our conversation. W

EXECUTIVE CHEF I KETUT GEDE EKA KURNIAWAN Conrad Bali Jalan Pratama 168, Tanjung Benoa Phone +62 362 778 788 E-mail baliinfo@conradhotels.com www.conradhotels.com

Saikyo Miso Broiled Black Codfish Balinese Sampler

Spice Caramel Jivara Chocolate Mousse

AD QUEENS TANDOOR

THESPECIALIST Lemongrass Tuna

Chef Philip of Nutmegs

utmegs Restaurant is a dining experience one should not miss. A culinary paradise for the global palates with original quality dishes prepared by Executive Chef Philip Mimbimi from Cameroon. His family moved to the town of East Lansing, the Midwest, in the United States of America. Mr Philip studied at the Culinary Institute of America in New York for four years. After obtaining his degree he set out to conquer the culinary world and has accumulated invaluable experiences by his tenure at various first-class Food & Beverage establishments in Singapore, Kuala Lumpur, Phuket and Jakarta at the Ritz Carlton. His decision to work in Bali was made when Chef Philip felt a deep attraction to Bali’s friendly people, artists, painters and, from a chef’s point of view, the abundance of organic produce available. When doing what he loves best, overseeing the smooth running of Nutmegs, Chef Philip will sometime approach guests to offer his suggestion and, to the delight of those dining, whip up a new dish for them spontaneously! At Nutmegs even personal preferences are catered to. “Chef, what is the signature dish of Nutmegs,” we ask. “I’m not going to answer that because for me all our dishes are signature ones. As is with children, there should not be any favouritism. We have a limited menu here only 25-30 dishes but all are prepared with quality in mind,” he answers. With that concept firmly embedded Nutmegs offers the best for the global tastes. Sample the delights of its grilled seafood using Southeast Asian ingredients, coriander chicken in red coconut curry sauce and pineapples, lemon grass tuna with passion fruit, and the popular ‘Nasi hu’uduk’, a cross between Nasi Lemak and Nasi Campur.

Nasi Hu’uduk

Dishes are originally created by Chef Philip to accommodate everyone’s taste by combining Asian and International recipes. The strength of Nutmegs is that there is something here for everybody in an intimate setting. Come and enjoy unforgettable dining at Nutmegs. Thank you for moving to Bali, Chef Philip. W

NUTMEGS RESTAURANT’S AT HU’U BAR Jalan Oberoi, Petitenget, Kerobokan, Kuta Phone +62 361 736 576 www.huubali.com Opening Hours: 11.30am - 4pm (Lunch) 6pm-11.45pm (Dinner) Seats 200 Seminyak Map A - 1

AD OCEANS 27

ALCOGIG

Rock Bar On the Rocks...

ith its stunning location on the rocks of Jimbaran, surrounded by towering cliffs and a swirling sea, the aptly named Rock Bar takes the notion of ‘ocean view’ to a whole new level. The bar opened in July and is the latest offering from Ayana Resort (previously the Ritz Carlton). A meandering path leads us through the resort to the cliff tops where we descend to the rocks in an inclinator. The bar was designed by Yasuhiro Koichi of Japans SPIN studio, creator of some of Asia’s top dining venues and bars. It is a masterpiece of modern, cutting edge design, with sleek lines and contemporary lighting, and a minimalist style intended to enhance the wild and natural beauty of its location. The earthy hues of the cliffs themselves have been mimicked in the pale colour scheme which features walls of grey slate and limestone. The bar perches on a rocky outcrop which juts out to sea, creating an illusion of being suspended over water, and sofas and counter tables offer unimpeded views of the ocean and rugged coastline. The open-air concept is totally designed around being exposed to the elements; PR Director, Marian Hinchcliffe tells us that “there is no cover because this would take the magic away”. The bar is flanked on either side by timber terraces with simple tables and chairs. There are no decorations, no fancy furnishings just the marvel of nature. A smattering of pink and white bougainvillea provide a colourful contrast to the stark surrounds, as does the setting sun which leaves a rosy glow in its wake. The arrival of our first drinks introduce further bright colours to the evening. The Lavender cocktail is the deepest shade of purple and served in a stylish glass suspended over rocks tucked into a

fish bowl. The rum-based cocktail owes its colour and flavour to the soursop and blueberry juice with a touch of Blue Curacao and is tart and refreshing. The very dry, gin-based Watermelon martini is a vibrant pink and served with a cherry in a classic martini glass. A small selection of tapas is also on offer and our friendly waitress brings a perfect accompaniment Shrimp on the rocks, plump shrimps served on a bed of crushed ice in a stone bowl. The menu features a range of wines, top-shelf spirits, ales, and an extensive selection of cocktails. The Manaberry panna, next offered, proves to be our favourite; a sublime concoction of strawberry vodka, black currant liquor, passion fruit, fresh strawberries and lime, bursting with flavour. Next up we get chocolatey with a Cocobana, a mix of vodka, Baileys, Crème de cacao, Amaretto, banana, coconut milk and vanilla ice cream, a thicker, creamy cocktail, with banana and chocolate providing the dominant flavours. It goes perfectly with a dessert tapas, the Cigar and port, a unique and decadent ensemble of chocolate mousse wrapped in a chocolate casing with the appearance of a fat cigar. It is served on a stone bowl amidst a sea of salt crystals and accompanied by a glass of port-soaked berries. Darkness descends and flaming torches, subtle floor lighting and twinkling starlight create an enchanting atmosphere. Spotlights illuminate the walls of the cliffs, and the glistening chunks of quartz crystal that are embedded in the rocks. The gleaming glass-top top, illuminated from beneath, is a work of

Cocobanana

Lavender Cocktail

Watermelon Cocktail

Cigar Chocolate Mousse

Tapas

Shrimp on the Rocks

Port-soaked Berries

art and sparkles like fluorite. Stairs descend through a cave, emerging on a candle-lit terrace that is the ultimate in romantic locations. House music is piped from a Bose sound system and intermingles with the sound of crashing waves. Sunday acoustic sets will commence soon as well as occasional DJ events. With a seating capacity of 100 and standing room for 250, it is also the ultimate venue for private receptions. With its unique design and location, The Rock Bar is set to become an iconic destination in Bali. Whether you choose to savour the islandâ&#x20AC;&#x2122;s famous sunsets with a cocktail and tapas, or indulge in romantic after dinner drinks, this is a venue that has to be seen to be believed. A

ROCK BAR AYANA Resort and Spa Bali Jalan Karang Mas Sejahtera, Jimbaran Phone +62 361 702 222 Opening Hours 5pm â&#x20AC;&#x201C; 1am/Seats 100

THIRSTQUENCHERS

remium ice cream, sorbets and frozen yoghurts arrived in Bali at Kuta Square on November 2004 in the form of New Zealand Natural ice cream and refreshment parlour. At present there are three new parlours: at the lobby and food court of the Discovery Mall and Ngurah Rai International Airport. The essence of a New Zealand Natural ice cream products is purity achieved only by using the finest and freshest top quality New Zealand dairy products combined with their own exclusive recipes. A smashing mixture, indeed! New Zealand Natural is continuously coming up with new flavours, while at the same time improving current and old favourites. Enjoy refreshing beverages, Smoothies, shakes, juices, and chillos at the Smoothies and Juice Bar parlour. After a day of shopping, rest your weary feet awhile and drink up on fresh orange, pineapple, apple and the oh-so-healthy-foryour-eyes carrot juice. Catch up with friends over delightfully frozen yoghurts or smoothies. Are the kids starting to wear you out? Gaze into our ice cream counter. Let them pick out their favourite flavours and the staff will gladly fill up their cones with scoops and scoops of superlicious and nutritious ice cream. It canâ&#x20AC;&#x2122;t get any better than this in enjoying the sweeter side of life. At the Ngurah Rai International Airport, while waiting for the arrival or departure of loved ones, treat yourself to refreshments at a New Zealand Natural parlour. Made from quality products

and fresh ingredients, New Zealand Natural is perfect for health and image conscious people keen on looking after their bodies but simply love ice cream. Next time you need to quench your thirst or craving for ice cream, step up to a New Zealand Natural and splurge knowing you have the best of both worlds. W

NEW ZEALAND ICE CREAM Kuta Square Jalan Tegal Wangi Discovery Shopping Mall/Ground and Food Court Jalan Kartika Plaza, Kuta Ngurah Rai International Airport Jalan Airport Ngurah Rai, Tuban

AD MORMORS HUS

LET’SEATPICS

Takigawa

Nasi Pedas Bu Andika

A Beautiful place to take your family for lunch or dinner. The food is simply delicious and the view? Wow…so stunning. My wife loves the Fusion Sushi and the kids enjoy their Shabu-shabu. So there is something for everyone. Put this in your itinerary next time in Bali. Takigawa, Klapa Complex, Jalan New Kuta Beach, Phone +62 361 848 4600.

If you guys love the hot stuff, you gotta try Ibu Andika Nasi Pedas. It’s really, really, really hot!. We’re form Jakarta and enjoying this must-try dish when in Bali. I’m …., ……., Nasi Pedas Ibu Andika, Jalan Patih Jelantik 9, Kuta.

Rock Bar

New Zealand Natural

This place is so stunning. We’re here for the magnificent sunset, music and mind boggling drinks. And so romantic. It’s a smashing combination. Can’t get enough of it, you know. It’s sure to be a success in the future. Rock Bar, Ayana Resort & Spa Jalan Karang Mas Sejahtera, Jimbaran . Phone +62 361 702 222.

Me, all smiles with my New Zealand Natural juice. Its rich taste can quench your thirst anytime. After this, I’m gonna get me an ice cream. And so many yummy flavours to choose from. New Zealand Natural made from quality ingredients is the best! New Zealand Natural, Discovery Shopping Mall (Ground and Food Court) Jalan Kartika Plaza, Kuta.

LET’SCOOK

his Korean meat dish was once served only for royalty during King Joseon’s dynasty. As luck would have it Korea’s signature barbeque dish is now an international culinary favourite and enjoyed by everyone. What is Bulgogi? In the Korean language ‘bul’ means fire and ‘gogi’ means meat. Yes, it’s ‘fired-up meat’ or grilled or barbequed meat. Sounds better? But first you have to marinate the tender meat for two hours in the marinade below. While beef is commonly used, you can always substitute with chicken, pork, lamb or even seafood.

Improvise and enjoy cooking. Grill over charcoal or portable gasfueled equipment. Bulgogi is eaten with a bowl of rice, spicy dipping sauce and a common banchan (side dish) of kimchi (pickled Korean vegetables): Baechu Kimchi (Chinese cabbage), Pa-Kimchi (made with scallions), Ggakdugi (cubed radish) and many more kimchi varieties. Ingredients (serves four): 1 pound thinly sliced steak (other prime cuts will do) For the marinade: 5 tbsp Korean or Japanese cooking wine ½ cup soy sauce 5 tbsp sugar ¼ tsp salt 3 dashes black pepper 2 tbsp sesame oil 2 tbsp toasted sesame seeds 1 cup split green onions 2 buds chopped garlic Mix all marinating ingredients well and put in sliced beef. Allow to marinate in the refrigerator for at least two hours. Grill over medium high heat until meat is tender and serve with rice and pickled vegetables. W

Cekik

Gilimanuk

Pulaki

Perancak

Budeng Pengambengan

negara

Candi Kesuma

Medewi

Seririt

Balian Pekutatan

Asahduren

Mount Patas

Banjarasem

Celukanbawang Mount Musi

Mount Mesehe

Mount Merbuk

Mendaya

Mount Sangiang

Mount Kelatakan

Banyuwedang

Pemuteran

Menjangan Island

Melaya

BALI

Antosari

Blimbing

Gitgit

Kerobokan

Pecatu

Ungasan

Jimbaran

Lebih

GIANYAR

Nusa dua

Cruises to Nusa Lembongan

Batu Jimbar

Sindhu

Benoa Harbour

Renon

sanur

Ketewel

Keramas

Mumbul Tanjung Benoa

KUTA

Seminyak Legian Ngurah Rai International Airport

Batubulan

DENPASAR

Badung

Batubelig

Canggu

Tanah Lot

Kediri

Lupak

Lake Batur

Ceningan Island

Lembongan Island

Kusamba

Kubu

Selat

Mount Mundi

Cruises to Lombok

Amed

Tulamben

Culik

Candi Dasa

Penida Island

Padang Bai

Duda

Mount Agung

Iseh Sidemen

klungkung

Rendang

Besakih

Tianyar

Menanga

Pengotan

Penelokan

BANGLI

Seribatu

Peliatan

UBUD

Tegalsuci

Sangeh

Baturiti

Bedugul

Tabanan Mengwi

Mount Batukaru

Mount Pohon

Tamblingan

Geretek

Mount Batur Trunyan

Penyebah

Sekaan

Batur

Kintamani

Bantang

Tejakula

Bayunggede

Air Sanih

Lake Bratan

Lake Buyan

Asahpanji

Nangka

Sawan

Jagaraja

Sangsit

Yehketipat

Lake Tamblingan Pupuan

Soka

Mayong

Wanupanggang

Kalibubuk

singaraja

Kubutambahan

Ujung

Tanah Barak

Bunutan

Jalan Wana Segara

Discovery Mall Bubba Gump Ocean 27 =g fIfiori Musro =

=DeeJay

f Kebab Palace

Ngurah Rai International Airport

Jalan g Sari

TUBAN

Jalan Kediri

Pepito

akun

B Jalan

=Stadium f f Blue Fin f Asian Spice

B Couple

Sa Naga n

Ja la an

f Ayam Betutu

f Laota

g Supernova

Dept. Store Supermarket

Venue/Club/ Lounge/Bar

gRetail/

Café

f Restaurant/

Seaside

f f Lanai

Zanzibar

=La Vida Loca f Goody’s =DejaVu

Pantarei f Ryoshif

Bintang g

fPoco Loco

Jalan Arjuna/Double Six

= Syndicate = 66 Club = Bacio

Matahari Kuta Square

f Gado Gado

y lax Ga a Fe t n Sa dapa ku Ba ion ses Ob ar B Q well x Mi

Jalan Pantai Kuta

Mall Bali Galeria

inyak Jalan Raya Sem

Made’s Warung f

ies 1

Jalan Po pp

= Centerstage f Hard Rock Café f Starbucks

McDonalds

Espresso=

Jalan Kunti

f f f

Café Moka

f Teraz

Chat Café

Jalan Nakula

=Jaya Pub

ia tal r. I li W a s B le pi Ba neke ade cha n .M .O Ma Wr Wr

Majolyf

gRetail/ Dept. Store Supermarket

Rosso Vivo

u any Abim f=

n Delicious Jala = Onion ==

Venue/Club/ Lounge/Bar

= =

Wild Orchid @Ananthara

f Sorriso

= g

f La Sal hia

Planet Hollywood

The Sunset

Bunga Cengkeh

Engine Room =

ma Jalan Laks

f f f f fff f na

Blackf = Hypnotique Canyon = Coffee Home

Jalan Kayu Jati

f Loloan

=Living Room f Blossom

f Wr. Sulawesi fPandora

KuDeta f

Breeze

La Luciola

Hu’u Bar

Best Wine g

Jalan Tangkuban Perahu

g f

s JP’

Jalan Poppies 2

Dijon

Tempo Doeloe

Caréfour

Buddhas Belly =

Sushi Tei

Warisanf

Jalan Kerobokan

=Vi Ai Pi = Sky Garden = Apache =Bounty Cruise =Paddy’s

= Eikon = M Bar Go

LEGIAN

Jalan Mataram

f Nero Bali

Bali Bakery

Mini Mart Suka Suka

enget Kembang Goela

f f Sarong

Neno f Jalan Petit

g use ia ik Ho tav an ne r. Ba upum i W W C

Café

Kopi Pot f

= Ada Bar

Aromas f Sushi Densha f Mama’s Kunti II f Chaser ff

Jalan Patih Jelantik

Papaya

Jalan Batu Belig

f Restaurant/

Kup’s Jalan Benesar

Warung 96 f

Balcony f

= Kama Sutra

fPapa’s

Take

Jalan Majapahit

= Red Square

= Peanuts

to Seminyak

Jalan Raya Kuta

Jalan Sunset Road

Jalan Melasti

Jala

Jalan Mertasari

Jalan Legian

Seminyak

o Sp & rdi unge a n o Gu rd L a Lit ckya Ba

Jalan Pantai Kut

Kuta

ali

Jalan Kartika Plaza

B t@

Jalan Raya Tuban

Jalan Bypass Ngurah Rai

et Ro

to Sanur

Jalan Mertasari

ho So rs u mo Ru ltimo U ia tor Tra ima a h K li Ba fé Ca ni’s Ku s no ko My n Drupadi

Suns

Jalan Padma

Jalan

kit Perm

Jalan Bu

to Uluwatu

Dept. Store Supermarket

gRetail/

= Venue/Club/ Lounge/Bar

Café

f Restaurant/

Bali Dance Festival

Bloem’s The Waroeng

Nirmala g McDonalds

GARUDA WISHNU KENCANA (GWK)

f Jendela

Di Mare

ngracika

Jimbaran Seafood Restaurants

Fish Market g

Jalan Pantai Sari

Jalan Pa

to Nusa Dua

Uluw atu Jalan

to Tuban

to Uluwatu

to Airport Kuta to Sanur

a Jal

tan ela

eng

Ulam

Pan ta

iat

gSogo

f Bumbu Bali

f The Tao Bali

Jalan Wiray uda

Ary’s Warungf

KFCf

Pantai Peming e

aS u aD us nN

a3 etr us

McDonalds f

ra h

Kecak Bali f Pasar Malam f

Casa Luna f

Casablanca f

tanjung benoa

Jal a

r Ku lan Ja

Nusa Dua

tama

Jimbaran

Jalan Bypass Ngurah Rai Uluw atu 2

Jalan

i Pra Panta

64 Dept. Store Supermarket

Venue/Club/ Lounge/Bar

gRetail/

Café

f Restaurant/

Venue/Club/ Lounge/Bar

Café

to Kuta

fHouse

Jalan

Kopi Bali

Kokif g

Bali Wine Shop

Dept. Store Supermarket

gRetail/

f Restaurant/

Blue Eyes

Jalan Danau Beratan

Jalan Tegeh Agung

Dana

Splash f

pe u Tem

Jalan Danau Buyan

Jalan Bypass Ngurah Rai

Jalan Hang Tuah

f f

@Bali Hyatt

fPizza Ria

Stiff Chilli

La Barraca

Penjor f

f Batu Jimbar f Palay f Maya

f The Village

Hardy’s g

Tamu f Kami

Lotus Pond

Hai f BaliRandy’s f fJanger f

Massimo

Jalan Sindu

fIstana Garden

Jalan Segara Ayu

Lokaf

fMcDonalds fArena

fSavitri

Jalan Hang Tuah

blingan

Terazof

f f f Ary’s Casta

Bumbu Bali

f Lamak

Café

wi Sf ita

Venue/Club/ Lounge/Bar Dept. Store Supermarket

gRetail/

f Restaurant/

= Sai Sai Bar

Jalan De

man

Barandi f

Jazz Café

Cascades f

to Kintamani

f Bebek Bengil/ Dirty Duck

Tepi Sawah f

PELIATAN

Bali Budha

Jalan Cok Put ra S.

KUTUH

PADANGTEGAL

Batan Waru Bunute f

TAMAN

Tutmak

Jalan Ra ya Ubud

Ryoshi Warung Pasta

Putra Bar =

Murni’s Warung

Green Housef

Jalan Campuhan

Bodag Maliah

Nuri’s f Ozigo Bar = Mozaic f

CAMPUHAN Suwe

Jalan

Jazz Bar & Grill f Wayang f KFC f

Jalan Danau Tam

rtha Ta Jalan Ti

to Payangan

Wan

dong

to Ubud

Jalan Cok Gde Rai

Roa rest y Fo onke

Jalan Raya An

Ubud

to Pajang

Sanur

kan

ara W ana/ M Jalan

an Hanom Jalan gose Raya Pen

Dept. Store Supermarket

Jalan

= Venue/Club/ Lounge/Bar

gRetail/

PENGOSEKAN

unset road is not usually synonymous with fine dining, but Chinoiserie is not afraid to break new ground and opened its ornate wooden doors in October 2008. Unlike the more crowded dining districts of Oberoi or Legian, this classy establishment is surrounded by vast open space and has ample parking. The views of lush green rice paddies from its veranda are an unexpected yet welcome delight for a restaurant located in the heart of Kuta.

an open kitchen and a wall covered in magnificent, dark and richly textured wallpaper with a subtle flower motif. It opens on to a charming grassy courtyard area with sofas set amidst frangipani trees. Steps lead to the expansive split level terrace ─ dominated by an unusual egg-shaped stone fountain ─ an ideal setting for alfresco dining under the stars. The covered upper deck is cool and breezy with enticing views of the rice paddies and makes a great space for private parties.

Chinoiserie is a French term signifying Chinese-esque, and Bernard Foo, the proprietor, tells us that he wished to, “Create a unique restaurant that offered modern Asian cuisine with western ambience”. The restaurant occupies an impressive 1000sq meter block and the generous space is accentuated by a minimalist open-plan design which utilizes slate, granite and rock and a colour scheme in hues of black and grey. Bernard, an entrepreneur from Singapore has a background in interior design, which explains the immaculate style of the building that manages to be sumptuous and cosy, despite its very chic design. The restaurant has four distinct sections: The entrance leads to a stylish and comfortable lounge and bar area with slate floors, sofas and delicate teardrop chandeliers. The main dining area features a high sloping ceiling with exposed beams,

As darkness falls a warm ambience is created with romantic candle light and the use of spotlights which beam across the rice fields and illuminate the plant and water features. An ornate golden lamp casts a glow over the VIP area, adjacent to the lounge, which seats forty in air conditioned, opulent surrounds. While some of the menu items are very traditional, others are highly innovative, and renowned chef, Alan Wong has a strict ‘No MSG’ policy. Preferring to “Draw out the natural sweetness and textures of vegetables and fish, which should always be fresh enough to have the sweet flavor intact”. As we take in the surroundings the bartender whips up a couple of signature cocktails, a Cucumber vodka martini, with a touch

of mint and a Red hot chinois made with rum, vodka, triple sec and muddled brown sugar. Some crunchy spring rolls are the perfect accompaniment. Wine pairing is one of the highlights of a meal at Chinoiserie, and the wine list has an interesting selection from Chile, Argentina, France, Australia and New Zealand. A wine consultant was used to match each dish with a particular wine or cocktail and the staff are well versed in making recommendations. A fresh and dry Sauvignon Gris from Chile is often served with our first dish, Buttermilk prawns; juicy prawns coated in an aromatic creamy sauce made with curry leaf, buttermilk and a hint of chilly. The Chilly crab, which arrives next, has more than a hint of chilly and is doused in an eye watering, piquant, tomato-based sauce. The bartender’s choice of Muscat provides a sweet contrast to this very spicy dish. The pork knuckles, a Chinoiserie specialty have been simmered for two and half hours and are tender with a rich sauce of garlic, oyster and dark sauce, red rice stock, cinnamon and star anise. A full-bodied Cab sav merlot is just the thing to wash down this hearty dish For dessert we choose a Black rice pudding sweetened with coconut milk and served with vanilla ice cream, a delightfully cool and fresh contrast to the spicy crab dish. We also try the Lemon pie which is light and zesty and has an exquisite crumbly biscuit base. The atmosphere throughout is tranquil and harmonious and we are not surprised to learn that a feng shui consultant helped with the design. Bernard explains that the egg shape of the stone fountain brings fortune; the wicker cages that encase the lanterns symbolise unity; and the plants, water features and colour scheme were chosen to enhance balance and harmony. While Chinoiserie promotes itself as a semi fine dining restaurant, the service and cuisine is of a standard usually found only in the finest dining establishments. However the prices are surprisingly low for a restaurant of this caliber, and the set lunch menu with four courses from RP 55,000 is exceptionally good value. Chinoiserie makes a great choice for any occasion.

CHINOISERIE Jalan Sunset Road7, Kuta Phone +62 361 808 8777 www.chinoiseriebali.co Opening hours 11.00am – 12.00pm Monday –Saturday 4.00 – 12.00pm Sunday Seats 150

DIRECTORY RESTAURANTS KUTA Batan Waru Discovery Mall Phone +62 361 766 303

TEMPO DOELOE Jalan Sunset Road 8 Phone +62 361 919 6868

Blue fin Jalan Kartika Plaza Phone +62 361 764 100

SEMINYAK

BUGILS Jalan Dewi Sartika 1 BB, Tuban Phone +62 361 758 322

Bella rosa Jl. Padma No. 1, Legian Phone +62 361 752 111

CHINOISERIE Jalan Sunset Road 7 Phone +62 361 808 8777

BLACK CANYON COFFEE Seminyak Square Phone +62 361 738 029

ENVY @Holiday Inn Jalan Wana Segara 33, Tuban Phone +62 361 752 527

Blossom @ SENTOSA PRIVATE VILLA & SPA Jalan Pura Telaga Waja Petitenget Phone +62 361 730 333

ESC Jalan Legian Phone +62 361 756 362 FLAP JACKS Complex Kuta Sidewalk Jalan Kartika Plaza Phone +62 361 763 100

Kopi Pot Jalan Legian Phone +62 361 752 614

KAFE Warisan Jalan Raya Kerobokan 38 Phone +62 361 731 175

Kunyit bali Jalan Kartika Plaza, Tuban Phone +62 361 759 991

HUSK @ SOFITEL SEMINYAK Jalan Camplung Tanduk Phone +62 361 730 730

Maccaroni Jalan Legian 52 Phone +62 361 754 662

KUNI’s Jalan Laksamana 80 Phone +62 361 730 501

MA JOLY Jalan Wana Segara, Tuban Phone +62 753 780

Kembang Goela Jalan Petitenget 27C, Kerobokan Phone +62 361 738 076

Made’s Warung Banjar Pande Mas Jalan Pantai Phone +62 361 751 923

Ku De Ta Jalan Laksmana Phone +62 361 736 969

SEAFOOD HOUSE Complex Kuta Sidewalk

Rumours Jalan Laksmana Phone +62 361 738 720 RUSTICA Jalan Batubelig 1 Phone +62 361 737 812 SANTA FE Jalan Dhyana Pura Phone +62 361 731 147

THE BEACH HOUSE @ ECHO BEACH Jalan Pure Batu Mejan, Canggu Phone +62 361 747 4604

Gado gado Jalan Dhyana Pura 99 Phone +62 361 736 966

Sailfin Jalan Pantai Kuta Phone +62 361 760 068

Paul’s Place Jalan Laksmana 4A Phone +62 361 736 910

Café MOKA Jalan Raya Seminyak Phone +62 361 731 424

Hard Rock Café Jalan Pantai Phone +62 361 755 661

Ryoshi Jalan Kartika Plaza Next to Discovery Mall Phone +62 361 766 302

NutMegs Jalan Petitenget Phone +62 361 736 576

SARONG Jalan Petitenget 19X, Kerobokan Phone +62 361 737 809

DELICIOUS ONION Jalan Drupadi Phone +62 813 3789 4243

Papa’s Café Jalan Pantai Kuta Phone +62 361 755 055

NENO Jalan Petitenget 2X, Kerobokan Phone +62 361 733 253

BreEze @The Samaya Jalan Laksmana Phone +62 361 731 149

Golden Lotus @ Bali Dynasty Resort Jalan Dewi Sartika, Tuban Phone +62 361 752 403

MORMORS HUS Jalan Pura Mertasari 28 Sunset Road

Jalan Kartika Plaza Phone +62 361 763 900

La Lucciola Jalan Kayu Aya, Petitenget Phone +62 361 730 838 Made’s Warung Jalan Raya Seminyak Phone +62 361 732 130 Mannekepis Jalan Raya Seminyak 2 Phone +62 361 847 5784 Métis Jalan Petitenget No. 6 Kerobokan Kelod 80361 Phone +62 361 737 888 Mykonos Jalan Laksmana Phone +62 361 733 253

THE DAUH @ KAYANA Jalan Petitenget Phone +62 361 847 6628 The Living Room Jalan Petitenget Kerobokan Phone +62 361 735735 Trattoria Jalan Laksmana Phone +62 361 737 082 ULTIMO Jalan Laksmana 104X Oberoi Phone +62 361 738 720 WarUNG ITALIA Jalan Kunti 2 Phone +62 361 737 437 WarUNG LAOTA Jalan Raya Kuta 530, Tuban Phone +62 361 742 9068 queen’s tandoor Jalan Raya Seminyak No. 73 Phone +62 361 732 770 ZULA Jalan Abimanyu No. 5 Phone +62 361 736 645

SANUR Arena Jalan Bypass Ngurah Rai 115 Phone +62 361 287 255 CafE BATUJIMBAR Jalan Danau Tamblingan 75A Phone +62 361 287 374 ISOLA @ LA TAVERNA Jalan Danau Tamblingan 29 Phone +62 361 289 310

KOPI BALI HOUSE Pertokoan Graha Niaga Sanur 4 Jalan By Pass Ngurah Rai 405E Phone +62 361 270 990 Massimo Jalan Danau Tamblingan 228 Phone +62 361 288 942 Mezzanine @ PURI SANTRIAN Jalan Cemara 35 Phone +62 361 285 025 PIZZA RIA @ BALI HYATT Jalan Danau Tamblingan 89 Phone +62 361 281 234 telaga naga @ BALI HYATT Jalan Danau Tamblingan 89 Phone +62 361 281 234 THE Village @ GRIYA SANTRIAN Jalan Danau Tamblingan 47 Phone +62 361 285 025

UBUD Ayung Terrace @Four Season Jalan Sayan Ubud Phone +62 361 977 577 Barandi Jalan Hanoman Phone +62 361 975 894 BEBEK BENGIL DIRTY DUCK DINER Padang Tegal Phone +62 361 975 489 BODAG MALIAH Subak Sok Wayah Phone +62 361 972 087 Casa Luna Jalan Raya Ubud Phone +62 361 973 283 Cascades @The Viceroy Jalan Tegalalang Phone +62 361 972 111 INDOCHINE @ THE MANSION RESORT Jalan Penestanan, Sayan Phone +62 361 972 616 Lamak Jalan Monkey Forest Phone +62 361 974 668 Mozaic Jalan Raya Sanggingan Phone +62 361 975 768 Murni’s Warung Campuan Bridge Phone +62 361 975 233

KARANGASEM Water Garden Café @ The Water Garden Hotel Jalan Raya Candidasa Phone +62 3634 1540

DIRECTORY RESTAURANTS JIMBARAN, NUSA DUA, TANJUNG BENOA

PADI Jalan Karang Mas Sejahtera Jimbaran Phone +62 361 702 222

ALL SPICES @ THE ROYAL SANTRIAN Jalan Pratama, Tanjung Benoa Phone +62 361 778 181

PASAR SENGGOL @Grand Hyatt Bali PO. BOX 53, Nusa Dua Phone +62 361 771 234

ANIMO RESTO Jalan By Pass Ngurah Rai 98 Mumbul, Nusa Dua Phone +62 361 770 203

PJ’s @ FOUR SEASON JIMBARAN Phone +62 361 701 010

BLOEM’S THE WARUNG Jalan Uluwatu II 38, Jimbaran Phone +62 361 705 864 Boneka The St. Regis Bali Resort Nusa Dua Phone +62 361 847 8111

Sami sami @ AYANA Jalan Karang Mas Sejahtera Nusa Dua Phone +62 361 702 222

Bumbu bali Jalan Pratama, Tanjung Benoa Phone +62 361 774 502

Suku @ CONRAD Jalan Pratama 168 Tanjung Benoa Phone +62 361 778 788

DAVA @ AYANA Jalan Karang Mas Sejahtera Jimbaran Phone +62 361 702 2222

TAMAN WANTILAN Four Seasons Resort Jimbaran Phone +62 361 701 010

DI MARE @ KARMA KANDARA Jalan Villa Kandara Banjar Wijaya Kusuma, Ungasan Phone +62 361 848 2222

Tapis @ Kayu Manis Jimbaran Phone +62 361 705 777

Eight DegreEs South @ CONRAD Jalan Pratama 168 Tanjung Benoa Phone +62 361 778 788 FACES @THE BALE Jalan Nusa Dua Selatan Phone +62 361 755 111 IL Restorante @ BVLGARY Jalan Goa Lempeh, Uluwatu Phone +62 361 847 1000 JENDELA BALI @ GWK Jalan Raya Uluwatu Ungasan, Jimbaran Phone +62 361 704 465 Kisik @ AYANA Jalan Karang Mas Sejahtera Jimbaran Phone +62 361 702 222 KLAPA LONGUE Jalan New Kuta Beach Pecatu Indah Resort, Jimbaran Phone +62 361 848 4581 KO @Intercontinetal Bali Resort Jalan Uluwatu 45, Jimbaran Phone +62 361 701 888 MEAD’S @ KARMA JIMBARAN Phone +62 361 708 800 NELAYAN @ JIMBARAN PURI BALI Jalan Uluwatu Phone +62 361 701 605

Raja’s @ NUSA DUA BEACH HOTEL Phone +62 361 771 210

THE Tao Bali Jalan Pratama 96 Phone +62 361 772 902 Spice @ CONRAD Jalan Pratama 168 Tanjung Benoa Phone +62 361 778 788 The terrace @ Amanusa Nusa Dua Phone +62 361 772 333

miscellaneous Bali deli Jalan Kunti 117X, Seminyak Phone +62 361 738 686 CASA GOURMET Seminyak Square Phone +62 361 738 026 Dijon Kuta Poleng Mall Blok A1-A2 Jalan Setiabudhi, Kuta 80361 Phone +62 361 759 636

CLUBS & BARS KU DE TA Jalan Laksmana 9, Seminyak Phone +62 361 736 969 M BAR GO Jalan Legian, Kuta Phone +62 361 756 280 MIXWELL Jalan Abimanyu 6, Seminyak Phone +62 361 736 846 MUSRO BALI Jalan Kartika Plaza, Kuta Phone +62 361 764 582 BACIO Jalan Double Six, Seminyak Phone +62 361 742 4466 BLUE EYES Jalan Bypass Ngurah Rai 888 Sanur Phone +62 361 780 7478 CENTERSTAGE @Hard Rock Hotel Jalan Pantai Kuta Phone +62 361 761 869 DEEJAY CLUB Jalan Kartika Plaza 8X Phone +62 361 758 880 DE JA VU Blue Ocean Beach 7X Seminyak Phone +62 361 732 777 DOUBLE SIX CLUB Jalan Double Six, Seminyak Phone +62 361 731 266 ENGINE ROOM Jalan Legian 89, Kuta Phone +62 361 756 878 EIKON Jalan Legian 178, Kuta Phone +62 361 750 701 HARD ROCK CAFÉ Jalan Pantai Kuta Phone +62 361 755 661 HOME CAFÉ AND BAR Jalan Oberoi No. 3 Phone +62 81 7473 4404 HYPNOTIQUE Seminyak Square Jalan Laksmana Phone +62 361 732 202 Hu’U BAR Jalan Oberoi, Petitenget Phone +62 361 736 443

NAMMOS BEACH CLUB @Karma Kandara Jalan Villa Kandara Banjar Wijaya Kusuma Ungasan Phone +62 848 2222 NAUTILUS PUB @Le Meridien Jalan Raya Tanah Lot PO. BOX 158, Tabanan 82171 Phone +62 815 900 OCEANS 27 @ Discovery Shopping Mall Jalan Kartika Plaza Phone +62 361 765 027 OZIGO BAR UBUD Jalan Sanggingan Ubud Phone +62 81 2367 9736 PLANET HOLLYWOOD @Mal Galeria Jalan Simpang Siur Phone +62 361 757 827 Red Square Bali The Legian Nirwana Jalan Pantai Kuta Phone +62 857 809 769 00 ROCK BAR @Ayana Resort & Spa Jalan Karang Mas Sejahtera, Jimbaran Phone +62 361 702 222 SECTOR BAR & RESTAURANTS @Bali Beach Golf Course Jalan Hangtuah 58, Sanur Phone +62 361 236 260 SKY GARDEN Jalan Legian 61, Kuta Phone +62 361 755 423 SYNDICATE Jalan Double Six, Seminyak Phone +62 361 731 266 THE BAR @Pantarei Jalan Raya Seminyak 17A Seminyak Phone +62 361 732 571

MINI MART Phone +62 361 759 112

ICE BAR & KLAPA CLUB Jalan New Kuta Beach Pecatu Indah Resort, Jimbaran Phone +62 361 848 0703

PAPAYA Jalan Mertanadi, Kuta Phone +62 361 759 222

JAZZ CAFE UBUD Jalan Tebesaya, Ubud Phone +62 361 976 594

The Living Room Jalan Petitenget Kerobokan Phone +62 361 735735

PEPITO Jalan Kediri 36A, Tuban, Kuta Phone +62 361 759 112

KAMA SUTRA Jalan Pantai Kuta, Kuta Phone +62 361 761 999

VI AI PI Jalan Legian 88, Kuta Phone +62 361 750 425

RECOMMENDED RESTAURANTS MOZAIC

KAFE WARISAN

Mozaic Restaurant and Chef Salans have been honored with praise around the world for the excellence of their cuisine and the beauty of the setting. Mozaic is the only restaurant in Southeast Asia selected by Traditions & Qualité as one of Les Grandes Tables du Monde (Great Tables of the World) and to have its wine list awarded year after year by Wine Spectator. Contact: Jalan Raya Sanggingan, Ubud, Gianyar Phone +62 361 975768 E-mail info@mozaic-bali.com Website www.mozaic-bali.com

Chef Nicolas Tourneville, former chef to the French Ambassador to Algeria then Indonesia, serves up light French Mediterranean lunches and dinners in an open air atmosphere. The relaxed “Bali Style” combined with sophisticated fine dining, enchanting artworks for sale, experienced and hospitable staff, and the surrounding rice fields builds an ambiance that keeps guests coming back time after time. Contact: Jalan Raya Kerobokan 38, Kerobokan Phone +62 361 731175 Email info@kafewarisan.com Webesite www.kafewarisan.com

SARONG

LIVING ROOM

Chef Will Meyrick draws inspiration from the street food of many South East Asian countries, and is famous for “venturing out there,” tasting the street hawkers’offerings and bringing back some great new ideas all working together for truly colorful and innovative twists on some old favorites. Recently he set the benchmark for modern Thai food at Blossom in Sentosa, Bali.

The Living Room’s influences range from Bali, such as Balinese Flavored Shredded Roast Chicken, Thailand with Thai Green Curry Pumpkin Soup and Australia in Grilled Australian Beef Tenderloin, Classic French in the Duck Legs Confit ‘A L’Orientale’ or the Pan Fried Rice or Fried Noodle, whereas the adventurous one can savor Grilled Tasmanian Salmon Fillet or the 8 Spices Lamb Shoulder Curry. Contact: Jalan Petitenget 2000 XX, Kerobokan, Kuta Phone +62 361 735735 Email info@thelivingroom-bali.com Website www.livingroom-bali.com

Contact: Jalan Petitenget 19X, Kerobokan, Kuta Phone +62 361 737 809 E-mail info@sarongbali.com Website www.sarongbali.com

GADO-GADO RESTAURANT

Ku De Ta

Gado-Gado Restaurant is one of the most exclusive places in Bali, by its excellent location, right on the beach dinning, by its fine creative Modern European style’s cuisine and by the excellent service quality. It’s the perfect spot to enjoy a late breakfast, a nice lunch by the sea, a few drinks while watching the sunset or a romantic candlelit dinner under the stars on the Island of the Gods.

Ku De Ta is equally popular with expats and tourists, although expats have probably learned by now the breakfast and sunset drinks are the best deals. Ku De Ta does regular events which include dinner with a DJ. You can sunbathe at Ku De Ta and they offer a fresh water shower beach side. This is an awesome place for sunset drinks if you want to impress somebody or just spoil yourself.

Contact: Jalan Dhyana Pura (Abimanyu) 99, Seminyak Phone +62 361 736966 E-mail info@gadogadorestaurant.com Website www.gadogadorestaurant.com

Contact: Jalan Laksmana 9,Seminyak Phone +62 361 736969 E-mail info@kudeta.net Website www.kudeta

MA JOLY

NUT MEGS

Ma Joly, elegant beachside restaurant, serves a fine selection of world-class French and International cuisine, as well as the freshest fish from Jimbaran Bay. Dining takes place alfresco on the open terrace with Romanesque stone pillars running half the length of the white sandy beach or under the shelter of a traditional Balinese alang-alang roof Romanesque stone pillars running half the length of the white sandy beach. Contact: Jalan Wana Segara, Tuban Phone +62 361 753780 E-mail info@ma-joly.com Website www.kupubarongbeach.com

Chef philip mimbimi has brought in modern Asian and global cuisine which emphasises the best quality ingredients available in the Island of Bali. Each dish that has been invented by him indisputably features the flavours and textures that span the world with aphrodisiac rudiments which represent the Hu’u vibe. Contact: Jalan Oberoi, Petitenget, Kerobokan, Kuta Phone +62 3617 36443 email nutmegs_restaurant@huubali.com Website www.nutmegs-restaurant.com

HOWTOSAY....

?? Good morning. Good afternoon. Good evening. I am hungry. I am thirsty. I am full. Ice cube. Eat…. I want to eat Sushi. Drink…. I want to drink Ocha. Ice tea…. I want to order ice Cianjur. Juice…. I want to buy New Zealand Natural Juice Beer…. I want a can of cold beer. Martini…. I want to order Watermelon Martini. Supermarket…. I am going to Papaya supermarket. Tapas…. I want to order tapas, please.... Porridge…. I want seafood porridge please…. Sashimi…. I love sashimi. Bread…. I want canai bread with chicken curry. Chicken…. Chicken suwir is very tasty. Shark…. I want Shark meat satay. Prawn.... I want to eat Prawn Tempura Lamb…. I want to order Roast Lamb. Pork…. I want pork instead of chicken. Seafood…. This is the best Tom Yum Seafood I ever had. Vegetarian…. Let’s eat vegetarian at Neno restaurant. Salad…. I want Thai Mango Salad. Spicy…. I love Ibu Andika’s hot and spicy food. Salty…. It’s to salty. Hot…. I like hot chocolate. Cold…. I want a glass of cold water.

Can I order.... please? Saya mau pesan....

Selamat pagi. Selamat siang. Selamat malam. Saya lapar. Saya haus. Saya kenyang. Es batu. Makan…. Saya mau makan Sushi. Minum…. Saya mau minum teh Jepang . Es teh…. Saya pesan es Cianjur. Jus…. Saya mau beli Jus New Zealand. Bir…. Saya mau sekaleng bir dingin. Martini…. Saya mau pesan Watermelon Martini. Supermarket…. Saya mau pergi ke supermarket Papaya. Tapas.... Saya mau pesan Tapas satu porsi. Bubur.... Saya mau bubur seafood. Sashimi…. Saya suka Sashimi. Roti…. Saya minta roti canai dan kare ayam. Ayam…. Ayam suwir sangat enak sekali. Ikan Hiu…. Saya mau sate ikan Hiu. Udang.... Saya mau makan Tempura Udang. Kambing…. Saya mau pesan Kambing Oven. Babi…. Saya mau babi dari pada ayam. Seafood…. Ini adalah Tom Yum Seafood yang paling enak. Vegetarian…. Ayo makan vegetarian di restaurant Neno. Salad…. Saya mau Salad Mangga Thailand. Pedas…. Saya suka makanan pedas Ibu Andika. Asin…. Ini terlalu asin. Panas…. Saya suka coklat panas. Dingin…. Saya mau segelas air dingin.

Ngurah Rai International Airport

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Kuta/Seminyak 99 Bali Property Air Bali Airport (VOA) Alabaster Lighting Alam Kul Kul & Jamu Traditional Spa Anantara Seminyak Bali Arc Clinics Aroma’s Cafe Bacio Bali Concierge Bali Deli Bali Garden Hotel Resort & Spa Bali Mandira Resort Batan Waru Cafe (Kartika Plaza) Black Canyon Coffee Blossom Bubba Gump Shrimp Company BuGils Bar & Restaurant Cafe Moka Kafe Warisan Chandi Restaurant CHILL Reflexology Chinoiserie Consulate of Netherlands Consulate of Spain Consulate of Swiss & Austria dari : bali Delicious Onion Desa Seni Dijon Cafe Discovery Kartika Plaza Down to Earth Dyana Villas Envy @ Holiday Inn Resort Es Teler 77 Exotic Hideaway Gado-Gado Restaurant & Bar Glo Day Spa Global Extreme Grand Istana Rama Hard Rock Cafe Bali Harris Hotel Lumbung Hu’u Bar & Nutmegs Restaurant Jamu Tradisional Spa Kamasutra Kayugaya Kembang Goela Restaurant Khaima Restaurant Kin Khao Thai Restaurant Kori Restaurant & Bar Ku De Ta

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Kunyit Bali La Lucciola Lagita Restaurant Le Meridien Nirwana Golf Spa & Resort Ma Joly Restaurant & Lounge Mandara Spa @ Niko Hotel Mannekepis Jazz-Blues Bistro Mini Mart Mormor’s Hus Ocean27 O-Ce-N Bali Spa Padma Resort Bali Papa’s Cafe Papaya Fresh Gallery Prana Spa Ramada Bintang Bali Ramayana Seaside Cottage Risata Bali Resort & Spa Rustica Santa Fe Santika Beach Hotel Sarong Sitara Padi Villas Sofitel Seminyak Bali SoHo SOS International Taman Merah Spa Tempo Doeloe The Ahimsa The Bar & Pantarei Restaurant The Beach House @ Echo Beach The Braga Cafe The Elyssian The Kayana The Legian Bali The Samaya The Tugu Hotel The Villas Bali Hotel & Spa Trattoria Ultimo Wahana Money Changer Warung Made Waterbom Bali Zula Vegetarian Paradise

Nusa Dua/Jimbaran • • • • • • • • •

Amanusa Aston Bali Resort & Spa Ayana Resort & Spa Ayodya Resort Bali Bali Golf & Country Club Bloem’s The Warung Bumbu Bali Restaurant Gourmet Garace Grand Hyatt Bali

• • • • • • • • • • • • • • •

Intercontinental Bali Resort Kayu Manis Nusa Dua Klapa Lounge Matsuri Japannese Restaurant Mead’s @ Karma Melia Bali Villas Resort & Spa Melia Benoa Bali Minimart Nammos @ Karma Kandara Novotel Coralia Benoa Novotel Nusa Dua The Beverly Hills Bali The Laguna A Luxury Collection Resort & Spa The Royal Santrian The TAO Bali

Denpasar/Sanur • • • • • • • • • • • • • • • • • • • •

Arena Bali Hyatt Bali Moon Liqueurs Bali Real Estate Agent & Development Blue Eyes Cafe Batujimbar Consulate of Germany Consulate of Hungary/Marine Tour Consulate of the United States Of America Kopi Bali House Massimo Mezannine Restaurant & Bar Minimart Pondok Kuring Kopi Bali Mezanine Republic Democratic Timor Leste The Village Warung Leko Exclusive Property

Ubud • • • • • • • • • • • • • • •

Amandari Hotel Arma Resort Bebek Bengil Bodag Maliah Campuhan Hotel Casa Luna Ubud Kayu Manis Ubud Kupu-Kupu Barong Villas & Tree Spa Lamak Restaurant Mozaic Nomad Bar Ozigo Bar Ryoshi Ubud The Mansion Tut Mak

Magazine Circulation * 10,000 copies monthly * Free distribution at the Arrival Hall of Ngurah Rai International Airport and around strategic points in city area, which includes Denpasar, Kuta, Legian, Nusa Dua, and Ubud with the possibility of expansion for the whole of Indonesia in the future.

TO PLACE YOUR ADS, PLEASE CALL US AT +62 361 961 0066 OR E-MAIL TO: info@letseatmag.com

Our Readers Our readers, are mostly visitors, residents both local and foreigners, with different backgrounds, open-minded and passionately interested in exploring one of the world’s most fascinating islands, Bali.

Yes, I would like to Have a copy of Let’s monthly. Your Culinary Guide

subscribe to

s Let’s Eat! Your Culinary Guide

Eat! delivered to your home address

Name : Address : City : Country : Phone : E-mail :

Postcode:

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 300,000 per 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.