Vol - 23 Letseat Issue by PT Khrisna Inter Visi Media

VOLUME 23 - JUNE 2011

Fire @ W

Hot and Happening Dining and Leisure Waterbom Drink Zone Papaâ&#x20AC;&#x2122;s Limoncello Bali

Local Cuisine Tamarind Kitchen Spotlight Bianco

contents

local cuisine The Tangy Tamarind Kitchen

12. NEW ENTRIES 20. Market place advertorial Drum Whisky; The First Indonesian Distillery 24. FOOD STORY The Sassy Sushi Story 28. spotlight Bianco; When Italy and Indonesia Collide

cover story

Fire @ W Retreat & Spa Bali - Seminyak Hot and Happening 38. dining & leisure Waterbom; Eat Play Slide 42. GREAT DEAL Warung Sibuni; Nice and Simple 46. healthy food Tamarind Restaurant, Banyan Tree Ungasan ; Gourmet Wellness Cuisine

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DESSERT Cafe Degan Cup Cakes !!

50. THE SPECIALIST Chef Nyoman Picha; When East Meets West Chef Suama; Boundless Creativity 54. let’s cook Let’s Fry! Indonesian Fried Noodl

DRInk zone

Papa’s Limoncello Bali Drinks Are On Papa’s

64. wine knowledge Cheese and Wine 66. HOW TO SAY... 67. MAP & directory 76. PICK UP POINT Cover: Poached Rock Lobster Salad Photo by Heri Obrink Location: Fire @ W Hotel www.letseatmag.com

writers

Alison

Is a travel writer and self confessed food-lover. She 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.’ Alison 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; writing and discovering new restaurants. \AB

Senior Advisor Managing Director Editor-in-Chief TA Bid Business Development Writers Senior Graphic Designer TA Bid Graphic Designer Graphic Designer Photographer Account Director Account Executive Web Guys

Menur

Let’s Eat’s newest writer describes herself as a part-time food lover and a full-time food friend. She enjoyed her exposure to many different restaurants during her year teaching Indonesian Language and Culture in Washington DC. Now back in Indonesia she has discovered that her pleasure in trying new food and restaurants has deepened. Menur mostly works in sales and marketing, but deep down she knows that one day she will have her own business, hopefully a restaurant! \MA

Formerly worked full-time on the editorial team of a local tourism magazine, but found the life of a freelance writer suits her best and allows her to follow her passions in life, writing and travelling – while worshiping the beauty of nature at the same time. \AM

Human Resources Dirtribution & Circulation

Food and Beverage Advisor

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

Mahendra Ari Gunawan Hendra Oktaviano Alison Elizabeth Bone Menur Astuti Ari Mustikawati Inggita Kasim Karena van Maanen Kenyo Cakti Heri Obrink Lidya Julianty Rendy Rustam (rendy@letseatmag.com) Cindy Soraya S (cindy@letseatmag.com) Yunata Octaviano Tommy S Heriadi Kumara Agung Selly I Wayan Wartana I Nyoman Supartika I Nyoman Susila Henry A Bloem

Office Khrisna Building II, 2nd Floor Jalan Raya Kuta 88R Kuta, Bali 80361, Indonesia

Ph +62 361 961 0066 Fax +62 361 762 241 info@letseatmag.com www.letseatmag.com www.kivm.co.id

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 2011 Let’s Eat! ISSN 2085-5907

Ari

BALI

A Member of

www.kg.co.id

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new entries

BALI

Sweet Victory The skillful dynamic duo; Pastry Chef Ridwan Isbani of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua and Commis II Eka Buana Karya of The St. Regis Bali Resort have brought home two trophies, three gold medals and one silver from The Asian Pastry Cup National Selection held in Jakarta. Both chefs impressed the judges with their precision and flair. Their unique creations include the rich, authentic flavours of Papua Vanilla and Valrhona Chocolate, as well as Earl Grey tea with summer fruit coulis, berry espuma and orange almond tuille, which they proudly named “Sun and Moon.”Congratulations! The Laguna Resort & Spa, Kawasan Pariwisata BTDC Lot N2, Nusa Dua, P +62 361 771 327 \AM

anantara raises the bar Anantara Seminyak Resort & Spa, Bali is proud to announce the appointments of Jonah Roberman as F&B Director, and Brandon Huisman as Executive Chef. Roberman’s International experience behind the bar and Huisman’s culinary genius will raise the level of Anantara Seminyak Resort & Spa ever higher, with innovative ideas designed to deliver a maximum impact. Anantara Seminyak Resort & Spa, Jalan Abimanyu, Seminyak, P +62 361 737 773 \AM

the royal grand breakfast The Royal Beach Seminyak proudly launched their Grand Breakfast at the al-fresco style Husk Restaurant. The grand buffet breakfast serves the freshest of local fruits and produce combined with classic western dishes. So start your day with a generous and nutritious breakfast and breathtaking beach views. The Royal Beach Seminyak P +62 361 730 730 \AM

nouveau retreat in ubud Aston International is happy to announce the opening of its first five-star plus villa resort, the Royal Kamuela at Monkey Forest, Ubud. Royal Kamuela features 12 immaculately designed luxury pool villas and an eclectic restaurant overlooking the creek that runs through the villas tropical gardens. Enjoy the royal hospitality at the Royal Kameula. The Royal Kameula at Monkey Forest, www.Aston-International.com \AM

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‘b’ Birthday bash Bvilla, an upscale lifestyle space celebrated it’s tenth birthday hosting a special event for more than 300 guests with cocktails and acoustic music. In conjunction with the grand birthday celebrations bvilla management presented special awards to their long standing employees, and to supporting travel agents. bvilla+spa, www.bvilla.com \AM

bocuse d’or The St. Regis Bali Resort’s Chef de Cuisine, Kayu Puti, Agung Gede and Commis Chef Leo Adi with their reputed team coach Executive Chef Oscar Perez demonstrated their culinary prowess to clinch the top position in the Bocuse d’Or Indonesia Selection Competition. The contest gives young chefs an opportunity to demonstrate their skills while at the same time offering them a springboard for their careers. The St. Regis Bali team will represent Indonesia in Shanghai in 2012 St. Regis Bali, Kawasan Pariwisata BTDC Lot S6, Nusa Dua, P +62 361 847 8111 \AM

it’s all-You-can-eat! The artfully designed Gabah Restaurant & Bar, located on the Kuta sidewalk offers an “All You Can Eat” promo every Saturday from noon until 3pm, offering fresh, live cooking and a wide variety of food for only Rp. 99.000/person. Bring all your friends and family, enjoy the cozy atmosphere and abundant delectable-healthy food on the table. Gabah Restaurant & Bar, Ramayana Resort & Spa, Jalan Bakung Sari, Kuta, P +62 361 751 864 \AM

gold from salon culinaire Bali’s team for Salon Culinaure 2011 swept the first place with wins in the categories of Bocuse d’Or Asia Selection Indonesia, Asian Pastry Cup – National Selection, ASEAN Junior Culinary Challenge and MLA Black Box finals Indonesia during the Salon Culinaire 2011 in Jakarta. Bali’s team performed at a world class standard and deserved to bring home the golden medal. Lets Eat! salutes the winning team! C.O Travel Works Communications International, Jalan Kesari 60A, Sanur, P +62 361 284 095 \AM

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JAKARTA

new entries

FRENCH AFFAIR Aiming to continuously promote creative and innovative cuisine, Mandarin Oriental is delighted to welcome Michelin-starred Chef Fabien LeFebvre to showcase his sensational modern French cooking at Lyon Restaurant. Chef Fabien will offer the finest modern French cuisine revisited and refined with Mediterranean flavors to satisfy all the senses. Mandarin Oriental, Jalan MH. Thamrin, Jakarta, P +62 21 299 388 88. \AM

rosso at the shangri-la hotel Rosso, the Italian Restaurant and Lounge at Shangri-La Hotel welcomes a new face from Italy, Chef Oriana Tirabassi to craft authentic Italian flavour for discerning diners. With her combination of natural talent, great passion and international experience Chef Oriana truly creates an unforgettable fine dining experience with her delightful artfully Italian dishes. Shangri-La Hotel, Jalan Jend Sudirman Kav.1, P +62 21 570 7440 \AM

elvis is back! Aryaduta Lippo Village presented a spectacular show by Ritchie Newton, the famed Elvis impersonator at RJ Sport Bar & Grill bringing the legendary Elvis Presley back to the stage. Diners enjoyed the Rock n Roll flashback while enjoying a mouth watering menu Hotel Aryaduta Lippo Village, Jl. Jend. Sudirman, Lippo Village, Jakarta, P +62 21 546 0101 \AM

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local cuisine

the tangy

Mini Burgers

Gulai Ayam

Tempe and Veggie Rolls

amarind is an exotic and versatile ingredient, known for its dark brown color and slightly sour taste, which inspires many imaginative recipes. It is also the inspiration behind the newly opened Tamarind Kitchen, Jimbaran that offers a menu infused with Indonesian and international flavours. The parking area is filled with tall trees, and stairs lead up to the restaurant where a friendly welcome and expansive views of Jimbaran Bay await you. We take a seat and are served welcome snacks of belinjo chips and tamarind dipping sauce. Drinks are creative and refreshing, with the signature mocktail named Tamarind Punch, a mix of good tropical fruit juice, like orange, pineapple, guava and, of course tamarind. A healthy yet enticing drink is the fresh greencolored Cucumber Dew and Mint, easily guessed from the name, it has cucumber, mint leaves, fresh squeezed lemon juice and is topped with lime flavored soda.

Gado Gado

TAMARIND KITCHEN Tuna Carpaccio

The team at Tamarind Kitchen aim to make people remember their home-cooking style and generous portions, we start with GadoGado chosen from the appetizer menu, but the portion is the size of a main course with warm peanut sauce smothering freshly cooked vegetables, boiled egg, tomato, tofu and tempeh. Another vegetarian option is the surprising Tempe and Veggie Roll which looks like a regular spring roll but has a great filling of mashed tempeh and a nice peanut sauce on the side for dipping. Tuna Carpaccio is great for fish lovers, with lightly pan seared tuna and various herbs like coriander, chives, basil and ground pepper, the yoghurt, lime and roasted peppers on the side make great accompaniments. The local favorite is Iga Sapi Bakar Sambal Cobek, beef ribs boiled with spices and then grilled with three layers of sambal cobek (chili and soy sauce) creating a strong and tangy flavour. The Catch of The Day is a Jimbaran style grilled whole fresh fish that changes daily according to market availability and is served with two kinds of chili condiments. The tenderness of the chicken from the Gulai Ayam impressed me especially combined with the rich coconut

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Cucumber Dew and Mint

Tamarind Punch

milk taste. If you are wondering why Mini Burgers appear in this article which is essentially about local cuisine, I can respond by explaining that there is a strong local influence…… the four mini burgers served on delicious soft buns each has a different sauce, including one with a signature tamarind sauce, and a second with sambal cobek sauce (see above), there is also a regular cheese burger, while the fourth has barbecue sauce. Its like a mini burger buffet, and each has a completely unique taste. We finish with a warm Apple Pie made from a family recipe and rich with raisins, cinnamon,

The Catch of the Day

Apple Pie

Assorted Pudding

and brown sugar then dusted in icing sugar. And finally, the ultimate dessert for me is the Assorted Pudding with pandan, chocolate and vanilla flavored pudding accompanied by two kinds of sauce; vanilla and chocolate. It has been a well spent afternoon with a well prepared meal that was thoroughly enjoyable. \MA Tamarind Kitchen Jalan Raya Uluwatu I, Br. Tengeh Sari, Jimbaran, Bali P +62 361 790 3118 Open 11am – 11pm Seat 60 seat Jimbaran Map C - 4

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market place

Adver torial

Experience the soul of Bali – it’s energy and passion.

ecently, a new spirit was introduced to the market; Drum is the first whisky from Bali, and is produced by Astidama Distillery. The Distillery is located in the Tabanan Region, and they have the complete facilities to produce premium spirits, starting from fermentation, to distillation then to maturation and finally to bottling. Astidama Distillery uses only selective malts from the UK, and Bali’s high quality grains, the ingredients are mixed together as a blend then transferred to the fermentation tank. Once the alcohol content increases to a certain strength, it is ready to distill. In the distillation

With the current situation of imported whisky prices being very expensive, Drum whisky has come to our attention with its smooth and elegant taste, and competitive price. The taste is fantastic, it’s a premium Bali whisky that’s fair to match with several imported whiskys. Drink it....... and enjoy the buttery and fruity after taste. I Nyoman Suasta – Chairman of Indonesian Food and Beverage Executive Association

process, there are 3 parts output; the “Head”, “Heart” and “Tail”. At Astidama Distillery only the “Heart”, the part which has between 63 and 72% of alcohol – the purest and the best of all will be casked. The head – the very strong foreshots, and the tail – the weaker feints of the run are removed. The “magic” of making whisky begins during the maturation process in the barrel. The barrel will determine the whisky character. Famous bourbon whiskeys use www.letseatmag.com

only new barrels while Scotch whiskeys use second fill barrels, normally ex bourbon. Astidama Distillery chooses to use both types. A new barrel will help to quicken the aging process, while the second fill barrel will give the scotch deeper character. As a result, the product has the character of a scotch whisky after just four years of aging. This is also supported by the tropic weather; as Indonesia doesn’t have a winter season, the distillat is continuosly extracting the barrel to get the oak character. Astidama Distillery proudly presents its four year old whisky, Drum Green Label produced and developed by their master cellar. The tasting notes of Drum “Green Label” have a description as below. Nose Palate Finish Color

: Woody, oaky, fruity, brown notes, light finish : Toffee, caramel, vanilla, sake (baijiu), tea notes, fermented grape : Buttery, fruity, dry fruit, sweet notes : Deep copper

DRUM WHISKY Jalan Raya Penyalin No. 9 Ds. Samsam, Kecamatan Kerambitan Tabanan, Bali P +62 81 3370 65688

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food story

The Sassy Sushi Story

he very first time I tried sushi was back in Surabaya when a fellow teacher told me how she loved the sensation of eating sushi with a lot of wasabi and just when the spicy hit struck she would drink a coke a cola just to get this so-called adrenaline rush sensation. I was curious and went to a small sushi place nearby to try for myself and discovered that eating sushi (washed down with coke or notâ&#x20AC;Ś..) was extremely satisfying. Sushi, is an eastern culinary art which originated in South East Asia in 4th century BC as a way of preserving fish. Salted fish fermented with rice was traditionally an important source of protein, the fish were cleaned and gutted then kept in rice which

promoted natural fermentation. This type of sushi is called nare sushi, and was taken out of storage after a couple of months, the rice was discarded and only the fish was eaten. This method later spread to China and onto Japan where it was modified as the Japanese preferred to eat the rice together with fish. This sushi, called seisei sushi, became popular, and was consumed while the fish was still partly raw and the rice still had its original flavor. In this way, sushi became more of a cuisine rather than merely a way of preserving food. Later, in the Edo era, the Japanese began making haya-zushi, a unique process where the rice was mixed with Japanese vinegar and combined not only with fish but also www.letseatmag.com

Today, each area in Japan still keeps its unique taste by using local products to make different kinds of sushi

various vegetables, and dried preserved foods. Today, each area in Japan still keeps its own unique taste by using local products to make different kinds of sushi with recipes that have been passed down from one generation to the next. At the beginning of the 19th century, when Tokyo was known as Edo, the food industry was dominated by mobile food stalls, from which nigiri sushi or edomae sushi originated. Fresh fish and tasty seaweed were obtained from Edomae, which literally means "in front of Tokyo bay," this dish became popular following the creative endeavours of sushi chef, Yohei Hanaya, who brought this simple street food to a whole new level. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as the

skilled edomae sushi chefs from Edo, who had lost their jobs, moved to different parts of the country. Sushi bars flourished across the United States in the 1980â&#x20AC;&#x2122;s as people became more conscious of eating healthy food, and the trend spread across much of the world. Sushi is low in fat, loaded with nutrients, easy and quick to make. For example, a typical Sushi plate consists of 8 pieces, weighing in at around 350 to 400 calories, as well as being high in protein, an excellent source of Omega 3 fatty acid, rich in iodine and complex carbohydrates. These days you donâ&#x20AC;&#x2122;t have to look far to find classic or fusion sushi, it is truly an international food without boundaries. \MA www.letseatmag.com

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spotlight

Fettucini with Crab Meat

bianco

WHEN ITALY AND INDONESIA COLLIDE Deep Fried Duck

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hite is the key word and Bianco really mean it, with a classic white washed colonial style. Popular with tourists that enjoy the hustle and bustle of Legian, the menu blends Italian and Indonesian cuisine, and you can catch live sports events on three big screens (including one in the back garden area.) If sport is not your cup of tea, head down during the week to enjoy live acoustic music in the evenings. The Manager, Andi Yulius Masbudi, from Surabaya has an extensive background in hospitality management and skillfully creates a warm ambience that ensures a steady clientele. Antique displays include old fashioned cameras, typewriters and telephones, and there are lots of black and white photos (including some lovely pictures of the Jogjakarta palace,) and paintings that are spread throughout the restaurant including the restroom area. The most romantic spot for couples is the back garden area surrounded by ivy and the beautiful Balinese sky. The menu is a fair mix of Indonesian and Italian dishes with a good selection of soups, snacks, salad, Indonesian favorites, pizza, burgers, pasta, desserts and a separate wine menu with a range from Italy, France, Australia, California and Bali. We start with Buffalo Chicken Wings with a sweet and slightly sour taste of crispy skin wrapping tender white meat. Pasta is home made and we try the Fettuccini with Crab Meat that

Andi Yulius Masbudi

Pepperoni Pizza

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Mojito

Mixed Seafood Satay

Strawberry Daiquiri

Buffalo Chicken Wings

is imaginatively presented to resemble a red crab, it is mixed with chopped zucchini and grated warm crab meat creating a mellow and enjoyable taste. Straight from the wood fired oven is the Pepperoni Pizza, with a thin crispy crust and toppings of mozzarella, green bell pepper and beef pepperoni, a classic Italian favorite. Next is a classic Indonesian favourite, a Deep Fried Duck Balinese Style. The duck is cooked under high pressure making it tender inside with a very crispy skin. Side dishes are rich in variety and include sambal matah (Balinese raw chili condiment,) sambal uleg (red mixed chili), sambal kecap (sweet soya sauce with chili), shrimp crackers, and lalapan (a mix of raw vegetables including cucumber, long beans, tomato, lettuce and cabbage.) The Mixed Seafood Satay is best eaten with the warm rice showered with fried shallots and the highlight of this dish is a mouth watering seafood sauce that is perfectly matched with the grilled squid, marlin fillet and prawn. We also enjoy some very pleasant cocktails, including a Strawberry Daiquiri and a Mojito, a fitting end to a lovely, sunny colonial style afternoon. \MA Bianco Restaurant Jalan Padma Legian, Bali P +62 361 760 070 Open 9am â&#x20AC;&#x201C; 12am Seat 250 Seminyak Map F - 4

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cover story

Fire

Hot and Happening W Retreat & Spa Bali - Seminyak is the latest resor t to hit our shores and packs a walloping punch with itâ&#x20AC;&#x2122;s futuristic design and super cool concept of combining luxury with humour and playfulness.

Poached Rock Lobster Salad

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Crispy Confit of Duck

t is said that seeing is believing, but at W Retreat & Spa Bali Seminyak experiencing is believing and designers have cleverly adopted the Balinese concept of sekala/niskala (seen and unseen) and given it a modern edgy twist - behind every innovative detail lies a story. Enjoy the sunset fire ritual that sets the resort ablaze with roaming flame spinners, then head into Fire, an urban grill restaurant with a bold, contemporary design based on the traditional Balinese Kecak fire dance. A mesmerising spiky glass chandelier shimmers like a molten ball of fire, below a circle of red heliconias represent the burning embers, while dangling tubular lamps portray the waving arms of the kecak chanters. Flame shaped candle holders, soaring golden hued sofas, and red and yellow chairs add to the sizzling ambience. Cuisine includes wood fire pizza, flame grilled steaks and the signature ‘Flight of Fire’ array of sambals. The menu reflects Director of Cuisine, Ian Lovie’s vast international experience and his preference for serving the highest quality produce which is high in natural flavor. He leads me through the open air kitchen, a masterpiece of stone and stainless steel with state of the art induction stoves, and on to the ‘Butcher shop’ where guests can choose their own seafood or cut of steak with the help of a meat sommelier. www.letseatmag.com

Liquid of Fire

Fire’s Fuelling Station

Roasted John Dory Fillet

In the meantime the mixologist has whipped up a Liquid of Fire, a signature cocktail blending infused vodka, dried dates, sage, chili and curry powder. The first sip is kind of a shock, but it evokes all kinds of sensations and I am soon hooked on the taste which is equally sweet, sour and spicy. Our meal commences with a Fire’s Fuelling Station a sampler plate of tasty morsels, including emmental with walnut and grape, thin sliced salami, baby pickled octopus, quail foie gras, supple lamb loin and Tasmanian salmon with fennel. We follow with a Poached Rock Lobster Salad, seafood just doesn’t get any fresher, and the extraordinary sherry bacon vinaigrette tinged with citrus really brings the lobster alive. The Crispy Confit of Duck is cooked ‘sous vide’ (vacuum-sealed in a plastic bag, then cooked in water at a very low temperature), resulting in remarkably tender and flavorful flesh, flawlessly paired www.letseatmag.com

Fire’s Signature Roast

with roasted Asian pears and braised savoy cabbage. The Roasted John Dory Fillet is delightfully simple, the fish so succulent that it needs no enhancement, and is well complemented by kipfler potatos and sautéed spinach, and a side of prawns and clams. The feast continues with the piece de resistance, a Fire’s Signature Roast wheeled in on a portable carvery yielding a formidable slab of 200+ days Grain Fed Black Angus Prime Rib with cute little pots concealing roasted fingerling potatoes, shinoki mushrooms, and an assortment of mustard. The flesh gently unfurls as the chef skillfully carves slice after tender slice of flavorful meat with a taste that is incredibly wholesome. It has been a truly incendiary meal, which we polish off with a Fire’s Junk Tray for 2, a platter decked out with bowls of candy,

homemade marshmallow, chocolate ice cream, mud cake, sugared popcorn and two glistening red toffee apples, that evoke carefree childhood memories of birthday parties, fairs and happy times. A perfectly whimsical twist that captures the vibe of W as a playground for the young at heart. Also check out the W Lounge, Ice Bar, WooBar, and their signature restaurant Starfish Bloo. \AB

fire w retreat & spa bali - SEMINYAK Jalan Petitenget, Seminyak P +62 361 738 106 Open breakfast 6.30 - 10.30, lunch 12 - 4 dinner 6 – 11 Seat 117 Seminyak Map A - 1

Fire’s Junk Tray

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dining and leisure

Sandwich on Seeded Toast

heme parks and great food don’t usually go together in the same sentence, which is precisely why lunch at Waterbom turns out to be such a pleasant surprise. As well as being one of Bali’s top adventure attractions, the water park offers tasty, fresh and well prepared food that can be enjoyed in a variety of venues. Set amidst 3.8 hectares of tropical gardens Waterbom is a classy set up with 17 water slides, ranging from mellow rides to adrenalin inducing slides with names like Smash Down, Race Track and Boomerang. The latest installment is the futuristic CLIMAX; those who are game are installed in a chamber 19 meters above the pool, then released into a tube where a 2.5 g-force thunders you down, then up and around a bend before shooting you out. It’s the most popular ride in the park, but I am happy to leave it to others; floating around in the lazy river, chilling in the pleasure pool, or sipping an excellent café latte is more my style. But that’s the great thing about Waterbom, there is something for everyone….

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Thrashing about in the water is a hungry business and there are numerous options for replenishing an empty stomach. Enjoy table service in the Wantilan restaurant; have food delivered to your private garden gazebo, or order direct from the food court. M&M Innovative Catering are the appointed tenant at the park, an island firm with an excellent reputation for providing high quality food. Consultant Michael Szarata tells me that, â&#x20AC;&#x153; We provide fresh food that is a little more edgy than your normal theme park, while still being substantial and value for money.â&#x20AC;?

Pizza with Rucola and Salmon

Frozen Kiwi Mojito

Green Tea Cheesecake, Raspberry Sacha Torte, and Chocolate Brownie

The White Pizza with Rucola and Salmon is an excellent case in point, in fact, this is one of the most authentic pizzas I have had on the island, wood fired, with a light and crispy base and a scattering of marinated eggplant, cream cheese, capers and salmon. The Pasta Marinara is equally genuine, a generous portion of pasta with tuna, squid, prawns, capers coated in a rich slightly sweet tomato sauce. From the Pret a Manger (ready to eat) menu we order a Sandwich on Seeded Toast with spicy chicken, avocado, egg, mayonnaise and mozzarella, the bread is incredibly soft and delicious, which brings me to the talented French pastry chef Francois Seurin, who prepares cakes, brioches and home baked bread of the quality more commonly associated www.letseatmag.com

Pasta Marinara

Mango Daiquiri

with a fine patisserie. He brings us a selection of desserts, Green Tea Cheesecake with lychee jelly a delightful Rasberry Sacha Torte (the raspberry chocolate combination works for me every time)! and a light and lovely Chocolate Brownie. At Waterbom you can find the kind of comfort food that you expect at a theme park, but of a much higher quality, with dishes including homemade pies, fluffy pancakes and waffles, well prepared burgers, and Indonesian staples such as Nasi Goreng, Satay Chicken and Gado Gado. Additional stalls are also scattered about the park offering icecream, gourmet hot dogs and fresh juices. Those in need of a drink after one of the scarier rides, can swim up to the sunken pool bar for a tropical cocktail, I love the Mango Daquiri with a rim of cinnamon creating an evocative aroma and a dreamy taste; or perhaps try a cool and fruity Frozen Kiwi Mojito, or maybe a granita or mocktail

such as the pretty pink Strawberry Kiss. Round off the day with some reflexology or fish spa therapy, or head into the newly opened Karma Spa to enjoy the interactive scrub bar, healing massage or a signature oxygen facial. Waterbom is far more than just a theme park, itâ&#x20AC;&#x2122;s a great day out. \AB

Waterbom Jalan Kartika, Tuban P +62 361 755 676 Open 9am â&#x20AC;&#x201C; 6pm Seat 240 (restaurant area) Kuta Map C - 3 www.letseatmag.com

great deal Chicken and Vegetable Tortilla

ibuni is refreshingly straight forward, what you see is what you get. At first I thought the word Sibuni was Indonesian, but actually it’s an acronym for simple but nice, which says it all….. Ria and Cahya are a charming husband and wife team who followed their dream to open a restaurant in Bali. She cooks great food, he serves with a smile, the portions are huge and the prices offer excellent value for money. Maple leaf motifs adorn the menu the windows and the ceiling, Ria tells me the maple was chosen because of its beauty, and the fact that is good in every season. She adds that she taught herself to cook and that collecting cook books is one of her greatest passions. Her natural aptitude in the kitchen is quickly apparent and our table is soon stacked with good old fashioned comfort food. Ria says that there is “Always a clean plate back to the kitchen,” and we are happy to rise to the challenge.

Tropical Juice and Minty Linger Granny Smith

Mains are comprised mostly of grills, including Grilled Mixed Sausages and Lemongrass Chicken Skewers. We have the Cheese Crumbed fish a colossal portion of piping hot dory fillets with a thick and crunchy coating wrapping the soft www.letseatmag.com

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mildly flavoured fish. Each main dish is accompanied by a choice of side dishes, the Hot and Spicy Chips are the logical choice in this case, and they turn out to be mighty fiery! The Fish Mushroom skewers with Bacon are an equally generous main, and the side of Sautee Sliced Potatoes with onion are wafer thin and delightfully crispy. There are plenty of vegetarian options such as the Tempe Burger which features three large patties served with a side of Garden Fresh Salad. Wraps are also a popular choice, particularly the Chicken and Vegetable Tortilla, a colourful and appetizing wrap with spicy chicken and ample lettuce, herbed tomatoes and grated carrot. Pasta dishes include Pasta with Chili Cheese Sausage Fish mushroom Skewer

Tempe Burger

Pasta with Chili Cheese Sausage Meatballs

Meatballs featuring spicy chunks of sausage smothered in a rich tomato sauce. Dessert is a tasty stack of Banana Spring Rolls, served Indonesian style with caramel sauce and grated cheese. Breakfast options include kebabs, BLTâ&#x20AC;&#x2122;s, omlettes, peanut butter and banana sandwiches, and fluffy pancakes served with an assortment of fillings including chocolate chips, jam, lemon and sugar, and caramel sauce. Value meals start at RP 15,000 for simple breakfasts, or RP 25,000 for a rice bowl with Beef Black Pepper or Sweet Sour Pork. Banana Spring Rolls

Cheese Crumbed Fish

An extensive drinks list includes the Minty Ginger Granny Smith which is just that, the green apples create a robust juice with a zesty twang of ginger mellowed with fresh crushed mint. The Tropical Juice is tart citrusy and refreshing. Smoothies, milkshakes and Bintang are also available. You can find Warung Sibuni on Jalan Raya Uluwatu, just up the hill from Nirmala supermarket. Make sure your hungry! \AB Warung Sibuni Jalan Raya Uluwatu 81 Ungasan Bali P +62 361 704 085 Open Monday â&#x20AC;&#x201C;Saturday 9am -9pm Seat 40 Jimbaran Map F - 3

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healthy food

Argula Salad House Cured Salmon

Herb Crusted Tuna Loin

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Baked Miso Cod

he Banyan Tree Resort Ungasan sprawls across the cliff tops of Uluwatu, a stunning feat of architectural design and style. Three restaurants include the signature Ju-ma-na poised dramatically on the cliffs; Bambu serving up Pan Asian delights; and our destination, the classy spa restaurant Tamarind, which offers inspired wellness cuisine. The setting is tranquil and secluded, overlooking a swimming pool, and the undulating hills of the Bukit, equally appropriate for post-spa luncheons or romantic al fresco dinners. Chef Wiryawan joins us to discuss the Ayurvedic approach to cuisine adopted at Tamarind. While we talk we nibble on fresh grilled flat bread with a sambal that the waiter has mixed at the table, grinding up fresh chilies, white and black pepper with a mortar and pestle. Ayurveda translates in Sanskrit as â&#x20AC;&#x153;science of lifeâ&#x20AC;? and has been used in India as a natural health care system for more than 5000 years. It promotes an

The menu and the philosophy of Tamarind certainly provides food for thought. Whether chosen as a destination in its own right or as part of a decadent Banyan Tree spa package you will find the atmosphere and the gourmet cuisine highly conducive to physical and spiritual wellbeing.

Ubud Beef Salad

integrated approach to preventing and treating illness through maintaining a healthy lifestyle, central to which is a diet that balances the subtle energies, known as tri doshas (Vata, Pitta and Kapha.) Nutritional food specific to an individualâ&#x20AC;&#x2122;s predominant dosha or constitutional type is advised and Tamarind offers an informative menu with specific offerings for each of these. The qualities associated with Vata (to move/to enthuse) are cold, dry, and light; those who are characterized by this dosha tend to be alert, imaginative, fun and energetic, but will burn out quickly. Foods recommended include nutritive substances that are moist, heavy, soft and oily, as well as foods with a sweet, sour and salty taste. From the Vata appetizer list we try the Ubud Beet Salad comprised of mixed leaves with beetroot, sliced apple, blue cheese and caramelized walnuts, combined with dainty edible flowers, fresh mint and tarragon, creating an explosion of flavors. Mains include Seared Lamb Eye Fillet served with haricot verts beans, garlic potatoes mousseline, and natural jus. Pitta (to shine) people are skilful bright and assertive, qualities include hot, sharp, oily and light. Beneficial foods include those that are cool, dry and mild, with a naturally sweet, or astringent taste. The Herb Crusted Tuna features delicate morsels of soft, cool tuna on a bed of pesto, while the www.letseatmag.com

Flourless Chocolate Cake

excellent Baked Miso Cod has a golden glaze of wonderfully salty miso contrasting with the mellow sweetness of the fish. Enoki mushrooms, wakame, tofu and pickled ginger complete the dish. Those who are predominantly Kapha (to keep together) tend to be calm, relaxed and deliberate, with properties that are cold and heavy. Warm, light, dry food, salads and fruit are recommended. The Arugula Salad House Cured Salmon is a lovely, well contrived dish with supple salmon amidst a scattering of argula, perfectly ripe avocado, sweet sumac and crunchy pine nuts. Mains include Oven Roasted Chicken stuffed with shitake mushrooms and diced sweet grilled vegetables in a balsamic reduction.

Sublime desserts are non dosha specific, I highly recommend the Flourless Chocolate Cake made with Vahlrona chocolate and served with a passion fruit sorbet, the sweet sour effect is extraordinary! The dainty Warm Yoghurt Tart is soft, powdery and soufflĂŠ-like. An impressive range of Jamus (traditional Indonesian healing drinks) make a perfect complement to a healthy meal at Tamarind with a mix of herbs, fruits and spices to help detoxify and cleanse the body. We try the Jamu Seger, composed of passion fruit, cloves and wild ginger, itâ&#x20AC;&#x2122;s bitter peppery tones are masked with sugar syrup. The Jamu Tuju Angin is served hot and is useful in treating and preventing colds and fevers. Fresh juices include the Anti Oxidant Juice a mix of carrot, mango, pear and red apple. The menu and the philosophy of Tamarind certainly provides food for thought.

Oven Roasted Chicken

Jamu Seger

Warm Yoghurt

Whether chosen as a destination in its own right or as part of a decadent Banyan Tree spa package you will find the atmosphere and the gourmet cuisine highly conducive to physical and spiritual wellbeing. \AB

Tamarind The Banyan Tree Ungasan Jalan Melasti, Banjar Kelod, Ungasan Ph +62 361 300 7000 Open: 12 -6.30pm (Friday 12-3pm , 6.30-9.30pm) Seat 40

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the specialist

Chef Nyoman Picha

When East Meets West Marinated Rum Pepper Dory Fish on Passion Coullis

Panna Cotta

Chicken Breast

nstead of spending hours hanging out with his friends a teenager, Nyoman Picha spent hours helping his big brother run his own restaurant. “I watched him work, it was always full pressure, he taught me a great deal of discipline in the restaurant business,” he recalls of those valuable learning experiences. Picha's culinary awakening came early in life; by the age of 18 he was already very familiar and comfortable with the restaurant business and he learned a great deal of basic culinary knowledge from his brother. To further his dream of a career in the hospitality industry, he decided to enroll at the culinary institute at BPLP Nusa Dua Bali.

Upon completion, he worked at some of most prominent hotels and resorts in Jakarta, Malang, Surabaya, Thailand and Angola, South Africa. The combination of hard work, with natural talent and a passion to cook has brought him great success. He was nominated as “The Best Manager” while he was working at InterContinental Resort Bali, as well as being a gold medal winner for Salon Culinaire in 1996. Currently, he is the Executive Chef of Aston Kuta Hotel and Residence, where he showcases his globally-influenced haute cuisine with his own blend of Asian and Western fusion. Picha goes out of his way to combine Western dishes with top quality local ingredient such as Marinated

Fish, Chicken Breast and Buttermilk Panna cotta with Blueberry Sauce. Marinated Rum Pepper Dory Fish on Passion Coullis and Grilled Chicken Breast with Glazed Carrot Juice are two of his signature innovations, specially crafted for his diners at Aston Kuta Hotels & Residence. \AM

Chef Nyoman Picha Executive Chef Aston Kuta Hotels & Residences Jalan Wana Segara 2-5 Kuta P +62 361 754 999 Kuta Map D - 2 www.letseatmag.com

the specialist

Chef Suama Boundless Creativity Chicken Toscana

Seafood Platter

Gusti Bagus Suama is Balinese but was born and raised in Banyuwangi, East Java. His interest in working with food grew while he studied at the Tourism Institute BPLP Nusa Dua, Bali. However, his true inspiration came from his mother – a passionate and wonderful cook. “She used to help our neighbour to cook during special ceremonies, I love everything she cooks,” he says. Upon graduating in the 1990s, he found his home in the kitchen of Ayodya Resort & Spa, (formerly Bali Hilton Nusa Dua.) He worked closely with the talented Pastry Chef Louis Hess and was exposed to a completely new take on cooking while being entrusted

to run several important tasks. “Chef Louis was another inspiration of mine. I learned a lot from him,” he recalls of his early days at the resort. During his professional career in the kitchen, he received several important recognitions including representing Indonesia in ‘Indonesian Food Promotion,’ in Belgium and France and bringing home medals from various national culinary competitions. In 1997, Suama moved to InterContinental Bali Resort as Pastry Chef, and has now secured the coveted position of Executive Chef at The Patra Bali Resort & Villas. As an executive chef, Suama continues to personalize and perfect his approach to his cooking style. “We create Ice Igloo, a

special dessert for couples and VIP guests,” he says by way of introduction to his most acclaimed dessert on the menu. Chef Suama constantly explores his boundless creativity and strives to find new techniques to create a perfect balance of flavour and texture for his desserts that are consistently adored by his diners. \AM

Chef I Gusti Bagus Suama Executive Chef The Patra Bali Resort & Villas Jalan Ir. H. Juanda, Kuta P +62 361 751 161 Kuta Map E - 2 www.letseatmag.com

let’s cook

Let’s Fry!

Indonesian fried noodle

his month Let’s Eat! introduces you to a famous all time favorite …….Fried Noodles.This is a common dish throughout East and Southeast Asia, each country offers different variations depending on local ingredients, herb and spices. Here in Indonesia the best are the fresh round and thick egg noodles, which are stir-fried quickly with spice paste and green vegetables – an easy and healthy meal for lunch or dinner. So, heat up your wok ..... and let’s cook! \AM

Ingredients 250 g fine egg noodles 250 g shrimps, raw or cooked 4 tablespoons peanut oil 1 onion, finely chopped 3 cloves garlic, finely chopped 1 fresh red chili, seeded and sliced 1/2 teaspoon dried shrimp paste 2 stalks celery, finely sliced 1 teaspoon salt 1/2 teaspoon pepper 1-2 tablespoons light soy sauce 1 small wedge of cabbage, finely shredded Garnish: 4 spring onions, Thinly sliced cucumber, Fried onion flakes

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Method

Soak noodles in hot water, while bringing a large saucepan of water to the boil. Drain noodles and drop into the boiling water, allow to return to the boil for 1-3 minutes, depending on the noodles. Keep testing one strand every half minute of so, because they must not overcook; like spaghetti they must be tender but still firm to bite. As soon as they reach this stage, drain in colander and run cold water through them until cool or they will continue to cook in their own heat. Drain well. Shell and de-vein shrimps. Heat peanut oil in a wok or large deep frying pan and fry onion, garlic and chili until onion is soft and starts to turn golden. Add dried shrimp paste. Add shrimps and stir fry until cooked through. Add celery, cabbage, salt and pepper and fry for a further minute or just until tender. Vegetables should retain their crispness. Add noodles and keep turning the mixture so that every part gets heated through. Season with soy sauce to taste. Pile into a serving dish, chop the spring onions and green leaves and sprinkle over the top. Arrange cucumber slices around edge of dish. Serve hot.

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US Meat

Scenia Provide Best Quality American Meat

taken at Ultimo Restaurant Bali

SCENIA w w w. s c e n i a . c o . i d

PT. Surya Cemerlang Niaga Abadi, has grown from a very strong experience in the business to its related products. The parent companies have more than a decade experiences in the business to the related products, which are in feed and food imports. To support the distribution, we build high quality standard warehouse, following the QSR criteria and has been approved by major Quick Service Restaurant. Prior to processing, each animal is feed a high quality cornbased feed ration that enhances meat tenderness and flavor, in order to provide you the best quality of American meat Jalan Suwung Batan Kendal 52, Block V Denpasar, Bali, Indonesia P: +62 361 275 2007, F +62 361 720 972 www.scenia.co.id

desser t

here is something infinitely enticing about cup cakes– when I was a child we called them fairy cakes and would have fairy feasts out in the garden. To this day the sight of a cupcake never fails to bring a smile to my face. So I am rather enthusiastic about my visit to Café Degan, where cupcake lovers (young and old) come to get their fix. The cute little pastry shop is tucked into the front corner of the gorgeous Javanese joglo that houses Café Degan, and displays neat rows of pretty cupcakes and a plethora of other sweet and naughty delights. Delicate meringues, coconut smothered lamingtons for home sick Aussies, milk chocolate bars with roasted macadamia, mini apple crumbles, bread and butter pudding in ceramic dishes topped with star anise and cinnamon. I want to try everything……starting, obviously with the cupcakes. The Vanilla cupcakes have the word love drizzled across the top in colourful icing; the

Macarons

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Tiramisu are drizzled with coffee liqueur and red wine, and topped with mascarpone frosting; the Yuzu Green tea version comes with tangy Yuzu frosting, but my favorite has to be the Red Velvet, with the softest, fluffiest cake coloured the lushest, deepest red and coated in a cream cheese icing.

Brownie

Moving on from cupcakes there is a superb chilled Frambola comprised of smooth, light layers of fresh raspberry, chocolate raspberry and flourless chocolate cake. The Brownie is rich, dense and gooey, just the way a brownie should be and served with a dollop of vanilla ice cream. The Chocolate Passion Fruit has a golden top of caramelized sugar, a layer of passion fruit puree and a dense chocolate base. The combination of bitter sweet chocolate and sour passion fruit is utterly memorable. The Rhubarb Crumble has a strong rhubarb flavor, with fresh vanilla bean custard and an almond based crumble. Cookies include Three Nuts with a blend of almond, hazelnut and walnut infused with cinnamon; and chewy Chocolate Crackles.

Vanilla Cupcakes

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Bread and Butter Pudding

Frambola

Chocolate Passion Fruit

Rhubarb Crumble

Summer Delight

Sweet sparkly Macarons make a vibrant display, choose pink, purple or orange with a filling of apple, white chocolate mousse, yuzu, peppermint or dark chocolate ganache. I also recommend the Degan Sunset a lovely sweet mocktail blended with tangerine, coconut juice, and honey, floating with fleshy young coconut. The signature Iced Tea served in a bottle and made with Javanese jasmine tea and ice cubes of tea is also good. Counter seating is available within the pastry shop, or inside the main cafĂŠ area, filled with Javanese teak furniture and a fresh cool breeze created

by whirring fans. The joglo is magnificent with intricately carved wooden pillars and wrought iron chandeliers dangling from the ornate ceiling. A lovely setting for eating cakes, and also for enjoying a savory menu comprised of authentic and tasty Indonesian and Thai dishes. \AB CafĂŠ Degan Petitenget 9, Seminyak P +62 361 889 3271 Open 12pm -11pm Seat 85 Seminyak Map A - 3 www.letseatmag.com

drink zone Fruit Punch

t was the midday sun boiling Bali’s coastal area that made me so excited to stop for a while and watch the waves roll in on the world famous Kuta Beach, and the al fresco setting at Papa’s Limoncello, was just the place! The colourful and attractive building sits towards the end of Jalan Pantai Kuta and offers an outdoor terrace and roof top seating as well as a cooled interior. Cuisine is authentic Italian café style, and Papa’s also serves up an enticing array of cocktails, mocktails, juices, wines and beer. The A-Z of coffee presents 27 classic coffee drinks listed in alphabetical order…. Affogato, Baliccino, Cappuccino, Don Giovani…. I opt for an Iced Cappuccino, the strong espresso successfully sweetened with vanilla ice cream, fresh milk, whipped cream and chocolate. Berry Sensation is my favorite of the cocktails, with vodka, Triple Sec, coconut liqueur, sour mix and frozen strawberries, it has an energizing energetic effect and it’s sweetness makes it a popular choice with the ladies. Vodka lovers will enjoy the Absolut Melon, with Absolut, melon liqueur, sweet sour mix and a light green melon garnish, it looks and tastes bold, just the thing for those who like a drink with character! A mix of fresh orange, banana, mango, strawberry, yogurt, fresh milk and honey result in a rich drink called Tropical Fruity which is so substantial it could easily take the place of a light lunch. The Fruit Punch has a fascinating colour and an equally tropical mix of orange, pineapple, mango, lemon and sparkling water.

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Berry Sensation

Absolut Melon

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Papa’s Limoncello also has a separate Sunset Cocktail menu, which offers the newest creations from the barman, those drinks that prove popular with the customers will be added to the regular menu. Food options include an extensive range of Italian staples, such as salad, soup, sandwiches, pasta, risotto and wood fired pizza. The house favourite is the famous Kintamani Volcano Pizza, stuffed with beef ham, spicy sausage and pepperoni then pumped up with air until it resembles a mountain. There is also a kids menu – Papa’s Limoncello calls itself a family friendly restaurant and many children’s activities are offered, like fish feeding and drawing. It was a very relaxing afternoon, with sea views, pleasant drinks, and a friendly host, Restaurant Manager Gustu

Tropical Fruity

Wijawan, who has been working at Papa’s Limoncello Bali since it’s opening in 1999. As the sun slowly descended towards the horizon it was time for us to call it a day, but I will remember to drop by again to enjoy the drinks, the ambience and to try one of their famous pizzas. \MA Papa’s Limoncello Bali Jalan Pantai Kuta, Legian P +62 361 755 055 Open 10am -12 pm Seat 250 Kuta Map A - 2

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wine knowledge

Wine

Cheese and

categories; white (Chablis), rose (Sancerre), red (Beaujolais), sparkling or Champagne and sweet (Barsac) wines. There are thousands of different wines, as there are cheeses, the best of both traditionally came from France. However, as more and more countries produce wine and cheese of high quality, there is a much greater choice and variety so it becomes more difficult to find the perfect pairing. My advice is to understand the difference between different wines on offer, and their cheese counterparts: listen to conventional wisdom and try to follow advice from experts: and try as many pairings as possible. Be bold and experiement, then decide what is best for you.

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hy do cheese and wine go so well together? For me personally, I just need good crusty brown bread to accompany my wine, and voila – the dinner experience is epitomised. Others prefer the addition of a fine cheese, so in this issue I will guide you to select the best pairings of wine and cheese for your optimum wine experience. Cheese and wine are good friends. They have similar taste, as history says that cheese was stumbled upon just like wine. Not only taste, they also share another similarity. Cheese is normally divided into four categories; hard (Mimolette), semi hard (Cheddar), soft (Camenbert) and cream cheese (goat roll). There is also blue cheeses (Roquefort). Wine is alo divided into several

There should be one best pairing partner wine for every cheese, but while some cheeses find many suitable partners, others just don’t! Here are some pairings suggestions for you: Vacherin Mont D’Or with Champagne or Southern French Syrah; Reblochon – German/ Alsace Riesling Kabinett; Epoisses – Sauternes; Taleggio – Barbaresco; Stilton – Vintage Port, Trockenbeerenauslese; Appenzeller – Late harvest California Chardonnay or great Gruener Veltliner. If you are still curious to discover the right wines for your cheese, I invite you to Kayuputi Restaurant at The St. Regis Bali Resort. *Source: Max McCalman & David Gibbons. Cheese, A Connoisseur’s Guide to the World’s Best.

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how to say....

Ketupat

Can I order.... please? Saya mau pesan.... Good morning. Good afternoon. Good evening. I am hungry. I am thirsty. I am full. Ice cube Eat.... I want to eat. Cup Cake…. I want to buy cup cakes in Cafe Degan. Fried Noodle.... Let’s cook fried noodle tonight! Breakfast... Let’s have breakfast at Warung Sibuni! Rice…. I really like rice. Ice Tea... I want to order an ice tea, please. Plate and spoon... I need a new plate and spoon. Wine…. Can I ask for a glass of white wine, please. Food…. I like to try Indonesian food. Dish... Sushi is a Japanese dish. Pepper... I want some black pepper on my wagyu steak . Apple… Can I order one apple pie, please? Dinner.... I want to have dinner in Fire. Dessert… What’s the menu of the dessert tonight? Lunch... Do you have a lunch special menu? Table…. Can I order a table for 10 people, please? Duck…. I want to eat duck in Bianco. Spicy…. I love spicy food. Salty…. It’s too salty. Hot…. I like hot chocolate milk. Cold…. I want a glass of cold water.

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

Selamat pagi. Selamat siang. Selamat malam. Saya lapar. Saya haus. Saya kenyang. Es batu. Makan.... Saya mau makan. Kue Mangkok…. Saya mau beli kue mangkok di Cafe Degan. Mie Goreng.... Mari memasak mie goreng malam ini! Sarapan... Mari sarapan di Warung Sibuni! Nasi.... Saya suka sekali nasi. Es Teh... Saya mau pesan es teh satu. Piring dan sendok…. Saya perlu piring dan sendok baru. Anggur... Boleh saya minta segelas anggur putih. Makanan.... Saya mau coba makanan Indonesia. Masakan.... Sushi itu masakan orang Jepang. Merica…. Saya mau sedikit merica hitam di steak wagyu saya. Apel…. Saya mau pesan satu pai apel. Makan Malam... Saya mau makan malam di Fire. Pencuci Mulut…. Apa menu untuk pencuci mulut malam ini? Makan siang.. Apa kamu punya menu spesial makan siang? Meja... Bisa saya pesan satu meja untuk 10 orang? Bebek.. Saya mau makan bebek di Bianco. Pedas...Saya suka makanan pedas. Asin…. Ini terlalu asin. Panas…. Saya suka susu coklat panas. Dingin…. Saya mau segelas air dingin. www.letseatmag.com

Letâ&#x20AC;&#x2122;s Eat! Your Culinary Guide

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map and directory

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Cekik

Gilimanuk

BALI

Melaya

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

Antosari

Blimbing

Gitgit

Kerobokan

Pecatu

Ungasan

Jimbaran

Lebih

Nusa dua

Lake Batur

Cruises to Nusa Lembongan

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

BANGLI

Lupak

Penelokan

GIANYAR

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

Geretek

Mount Batur Trunyan

Penyebah Seribatu

Peliatan

UBUD

Tegalsuci

Sangeh

Baturiti

Bedugul

Tabanan Mengwi

Mount Batukaru

Mount Pohon

Tamblingan

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

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Aston Pool Bar @ Aston Kuta Pepito

Pawon Pasundan

Laota

Hatten Wine Planet Hollywood Sour Sally @ Mal Bali Galeria

Dijon

Potato Head

Accommodation

Retail/ Dept. Store Supermarket

Restaurant/Bar

Wr. Sulawesi Wr. Bonita

Art Café

SOS @ Anantara

Grocer and Grind

Kafe Betawi

Venue/Club/Lounge/Bar

Restaurant/Café

Ku De Ta

La Luciola

Sarong

Living Room

Biku

Nasi Ayam Kedewatan

Hu’u Bar Nutmeg

Fire @ W

Naughty Nuri’s

Cafe Degan

Warisan

Wr. Animo

Marzano Mini Mart Tekor De Javu O-Ce-N Zanzibar Lanai

Syndicate 66 Club Bacio Cocoon

Gado Gado

Curry Power Passargad

Sorriso

Bistro Batu Kali

Little Green

Bianco

Deli Padma

Yut’s

Sabeen @ The haven

Pantarei

Bintang

Queens’s Tandoor

Jaya Pub

SIP

Campur Campur

Chicken Run

Bali Deli

Cafe Moka

Pili-Pili

Balimoon

Baliepicure Tobelo

D’Sawah

Mini Suka Mart Suka Metis Crispy Pata

Neno

Le Barracouda

Wr. Eropa

e ta F San udapa Bak e u iq Ant well Mix

The Patra

Santika

Carefour

Sushi Tei

Oenpao Tempo Doeloe

Bali Bakery

Papaya

Kemayangan

Divine rland Wonde Nirvana

Envy

Made’s Centerstage Warung Hard Rock Cafe Dulang

Sari

Organik

Bahiana

Ramada Bintang Bali

Eikon M Bar Go

Pantry Magic

Vi Ai Pi Sky Garden Maccaroni Rosso Secret Paddy’s Vivo Garden

Kori

Dog Dragon

The Mini Balcony Mart Tequila Bar

Kama Sutra

Nero

Take

Ketupat

a Trattori Khaima ni Ku ’s Mykonos

Majoly

Coffee Corner

The Stones Mama’s

Papa’s

Soho

rs Rumou Ultimo

G Fla abah S pja Blutadiu ks Discovery Mall eF m in Gracie Kelly’s BuWaterbom b G Be um ba Queens of M ra p India Br era s ass h eri e

pet

nek

Accommodation

Retail/ Dept. Store Supermarket

Restaurant/Bar

Venue/Club/Lounge/Bar

Restaurant/Café

Seminyak

Red Car

Kuta

Kokoya afe Earth C

Man

a Itali Wr. Bali g Bale arun e’s W epis Mad

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Blue Eyes

Sanur

Koki

Kopi Bali House

Art Cafe Basilico

Fortune Cookie

Bali Korean Market

Babi Guling Sanur

Jazz Bar & Grille KFC

Stadium & Flapjaks

Charming Stiff Chilli

Bonsai

Accommodation

Retail/ Dept. Store Supermarket

Restaurant/Bar

Venue/Club/Lounge/Bar

Restaurant/Café

Manik Organik

Batu Jimbar

Smorgas

The Village

Pizza Ria @ Hyatt

Hardy’s

Cinnamon

Piccadilly

Street Cafe

Istana Garden

Loka

Massimo

Arena

Sixpoints

Savitri

Sector

Ubud 3

Accommodation

Retail/ Dept. Store Supermarket

Restaurant/Bar

Three Monkeys Lamak

Bumbu Bali

Venue/Club/Lounge/Bar

Restaurant/Café

Green House

Sai Sai

Tut Mak Juice Ja Bunute

Bebek Bengil

Coffee &.. Kou Batan Clear Cuisine Waru Cafe

Pita Maha Nuri’s Terazo Ozigo Mozaic Bar Starcks Bu Oka u b Bridges s rni’ Mu shi Ryoarung Casta ’s W Pasta Ary

Jazz Cafe

Bali Budha

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Le Grande

Jimbaran 2

Mini Mart

Nirmala Warung Sibuni

Cafe Moka

Jendela @ GWK

Pepito

Tamarind Kitchen

Chocolate cafe Karma Lounge @ Karma Jimbaran Pepenero

Gourmet Garage

KFC

McDonalds Warung Keramik

Kedonganan Fish Market

KO Restaurant @ InterContinental Resort

Jimbaran Seafood Restaurants

Kat’s Kitchen

Accommodation

Retail/ Dept. Store Supermarket

Restaurant/Bar

Venue/Club/Lounge/Bar

Restaurant/Café

Warung Kampung

Animo

Accommodation

Retail/ Dept. Store Supermarket

Restaurant/Bar

Venue/Club/Lounge/Bar

Restaurant/Café

KFC

McDonalds

Dunkin Donuts

Nusa Dua

Angsa Putih

Yakiniku Sama Sama

The Tree

The Shore @ Nikko Bali

Musashi

Octopus @ Ayodya

Ikan @ Westin

Piasan Laguna

Gourmand Deli

Raja’s

Ulam

Lotus

Bumbu Bali

Giorgio

The Tao Bali

Seafood Lagoon

Coco Bistro

Umiyamamoto

Hardy’s

RESTAURANTS kuta bella Rosa Jalan Padma No. 1 Legian. PO Box 1107 TBB P +62 361 752 111 beras merah waroeng & bar Jalan Kartika Plaza, Tuban P +62 361 756 884 www.adhijayahotel.com Bluefin Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 764 100 www.rama-restaurantsbali.com bubba gump shrimp co Jalan Kartika Plaza 8X P +62 361 754 028

SECRET GARDEN Pasar Agung Poppies I Kuta P +62 361 757 720 www.scretgarden_ barcafe.com

Lemoncello Jalan Pantai Kuta P +62 361 755 055

stadium Café Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 100 www.rama-restaurantsbali.com

MA JOLY Jalan Wana Segara, Tuban P +62 361 753 780 www.ma-joly.com Maccaroni Jalan Legian 52 P +62 361 754 662 www.maccaroniclub.com Made’s Warung Banjar Pande Mas Jalan Pantai P +62 361 755 297

dulang Café Jalan Kuta Square Bl C/20-21 P +62 361 753 389

MAgnolia cafe @ aston grand kuta hotel & residence Jalan Raya Legian P +62 361 761 151 www.bali-mamas.com

FLAPJAKS Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 765 100 www.rama-restaurantsbali.com

NEro Jalan Legian 384 P +62 361 750 756 www.nerobali.com

FRUTTI ICE Discovery Shopping Mall Jalan Kartika Plaza P +62 361 207 5091 gabah @ Ramayana Resort & Spa Jalan Bakung Sari P +62 361 751 864 www.rama-restaurantsbali.com Golden Lotus @ Bali Dynasty Resort Jalan Dewi Sartika, Tuban P +62 361 752 403 GUBUK MAKAN MANG ENGKING Jalan Nakula 88 P +62 361 882 2000 Hard Rock Café Jalan Pantai Kuta P +62 361 755 661 www.hardrock.com ifiori Jalan Kartika Plaza P +62 361 750 158 www.ifioribali.com

oenpao Sunset Road Bali P +62 899 312 1113 ROSSO VIVO Jalan Pantai Kuta P +62 361 751 961 Ryoshi Jalan Kartika Plaza Next to Discovery Mall P +62 361 766 302 SALT @ THE STONES Jalan Pantai Kuta P +62 361 766 100 samudra Café @ Grand Istana Rama Jalan Raya Pantai Kuta P +62 361 752 208 SEAFOOD HOUSE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 900 www.rama-restaurantsbali.com The Balcony

sushi tei Jalan Sunset Road 99 P +62 361 780 7744 www.sushitei.com taman ayun @ padma resort bali Jalan Padma 1, Legian P +62 361 752 111 www.padmahotels.com TEMPO DOELOE Jalan Sunset Road 8 P +62 361 919 6868 tenkai Jalan Padma I, Legian P +62 361 752 111 the balcony Jalan Benesari 16 P +62 361 750 655 the balinese village @ Ramada bintang bali resort Jalan Kartika Plaza, Tuban P +62 361 753 292 the wharf @ ramada bintang bali resort Jalan Kartika Plaza PO Box 1068 Tuban P +62 361 753 292 www.bintang-bali-hotel. com TJ’S Jalan Poppies Lane 1/24 P +62 361 751 093

seminyak antique Jalan Camplung Tanduk 7 P +62 361 730 907 www.antiquebali.com art café Jalan Sari Dewi No. 17 P +62 361 736 751

kokoya Jalan Kayu Aya, Oberoi P +62 813 381 794 99 La Lucciola Jalan Kayu Aya, Oberoi P +62 361 730 838 LaSaL Jalan Drupadi II P +62 361 738 321 www.lasalbali.com Kokoya BIKU Jalan Petitenget 888 P +62 361 857 0888 www.bikubali.com bistro batu kali Jalan Kayu Aya/ Laksmana, Oberoi P +62 361 806 0729 brasserie Jalan Kartika Plaza P +62 361 751 369 Café DEGAN Jalan Petitenget 9 P +62 361 744 8622 Café MARZANO Jalan Arjuna/Double Six P +62 361 874 4438 Café MOKA Jalan Raya Seminyak P +62 361 731 424 chandi Jalan Kayu Aya 72 P +62 361 731 060 www.chandibali.com cocoon Blue Ocean Terrace Jalan Arjuna/Double Six P +62 361 731 266 Colonial living Jalan Raya Kunti 67 P +62 361 738 919 earth cafe Jalan Kayu Aya 99, Oberoi P +62 361 736 645 fire @ w retreat & spa bali Jalan Petitenget P +62 361 738 106 flying fish @ o-ce-n bali Jalan Arjuna 88X P +62 361 737 400 www.outrigger.com

Bale bali Jalan Kunti 488 P +62 361 732 731

gourmet Café Jalan Petitenget 77A Kerobokan P +62 361 847 5115

Kunyit bali @ SANTIKA Jalan Kartika Plaza P +62 361 759 991 www.santikabali.com

Bella rosa Jalan Padma 1, Legian P +62 361 752 111 www.padmahotels.com

grocer & grind Jalan Kayu Jati 3X Petitenget P +62 361 737 321

la cucina italiana @ discovery kartika plaza hotel Jalan Kartika Plaza,

bianco Jalan Padma, Legian P +62 361 760 070 www.rama-restaurantsbali.com

HUSK @ royal beach seminyak Jalan Camplung Tanduk P +62 361 730 730

Kori restaurant Jalan Poppies II P +62 361 758 605 www.korirestaurant.co.id

South Kuta Beach 80361, PO Box 1012 P +62 361 751 067 www. discoverykartikaplaza. com

lobré Jalan Drupadi II No. 12 lobre@ag7bali.com Made’s Warung Jalan Raya Seminyak P +62 361 732 130 www.madeswarung. com Mannekepis Jalan Raya Seminyak 2 P +62 361 847 5784 www.mannekepisbistro.com Métis Jalan Petitenget 6 Kerobokan Kelod P +62 361 737 888 www.metisbali.com

rush bamboo @ the elysian Boutique villa hotel Jalan Sari Dewi 18 P +62 361 730 999 ryoshi Jalan Raya Seminyak 15 P +62 361 731 152 sabeen @ the haven resort Jalan Raya Seminyak 500 P +62 361 738 001 SARONG Jalan Petitenget 19X Kerobokan P +62 361 737 809 www.sarongbali.com seaside Jalan Pantai Arjuna 14 P +62 361 737 140 www.seasidebali.com SIP wine bar Jalan Raya Seminyak 16A P +62 361 730 810 Trattoria Jalan Kayu Aya, Oberoi P +62 361 737 082 www.tratorriabali.com

Mykonos Jalan Kayu Aya 52,Oberoi P +62 361 733 253

ULTIMO Jalan Kayu Aya 104X P +62 361 738 720 www.balinesia.co.id

nasi ayam kedewatan ibu mangku Jalan Raya Sempidi P +62 361 307 3008

Warisan Jalan Raya Kerobokan 38 Ph +62 361 731 175

naughty nuris Jalan Batubelig 41, Kerobokan P +62 361 847 722 NutMegs Jalan Petitenget, Kerobokan P +62 361 736 576 www. nutmegsrestaurant. com o-ce-n bali Jalan Arjuna 88X Legian P +62 361 737 400 pantarei Jalan Raya Seminyak 17A P +62 361 732 567 www.pantareirestaurant-bali.com passargad Jalan Camplung Tanduk (Dhyana Pura) No. 3 P +62 361 738 857 potato head Jalan Petitenget P +62 361 737 379 pulp art juiceteria Jalan Umalas 2 No. 78 P +62 361 731 212 Rumours Jalan Kayu Aya 100 Oberoi P +62 361 738 720 www.balinesia.co.id

WarUNG ITALIA Jalan Kunti 2 P +62 361 737 437 WILD ORCHID @ ANANTARA Jalan Camplung Tanduk P +62 361 737 773 www.anantara.com word of mouth Jalan Kunti No. 9 Kunti Arcade, shop 10 P +62 361 847 5797 www.wordofmouthbali. com yut’s place Jalan Werkudara 521 Legian Padma P +62 812 395 1454

canggu Café MOKA Jalan Raya Anyar P +62 361 844 8933 cendana @ pan pacific nirwana bali resort Jalan Raya Tanah Lot PO Box 158, Tabanan 82171 P +62 361 815 901 www.panpacific.com/bali DESA SENI Jalan Subak Sari #13, Pantai Berawa, Canggu Ph +62 361 844 6392

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INDOCHINE @ THE MANSION RESORT Jalan Penestanan, Sayan P +62 361 972 616 www.themansionbali. com

lotus Jalan Danau Tamblingan 30 P +62 361 289 398

Embun Life Café

Echo beach house Jalan Pura Batu Mejan, Echo Beach Canggu P +62 361 747 4604 OM ORGANIC Jalan Batu Bolong, Canggu Beach P +62 361 960 4121. SOL café Echo Beach P +62 361 746 3897 sticky fingers Echo Beach P +62 361 809 0903 embun life cafe Jalan Kayu Putih/ Subak Sari 77 P +62 361 847 5614

sanur Arena Jalan Bypass Ngurah Rai 115 P +62 361 287 255 www.arenabali.com basilico @ sanur beach bali Jalan Danau Tamblingan, Sanur 80228 P +62 361 288 011 www.sanurbeach. aerowisata.com Bonsai café Jalan Danau Tamblingan No. 27 P +62 361 282 908 CafE BATUJIMBAR Jalan Danau Tamblingan 75A P +62 361 287 374 www.cafebatujimbar. com Charming Jalan Danau Tamblingan 97 P +62 361 288 029 cinnamon Jalan Danau Tamblingan 80 P +62 361 288 457 fortune cookie Jalan Sudamata No. 5 +62 361 283 342 KOPI BALI HOUSE Pertokoan Graha Niaga Sanur 4 Jalan By Pass Ngurah Rai 405E P +62 361 270 990 www.kopibali.com

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manik organik Jalan Danau Tamblingan 85 P +62 361 855 3380

JUIce ja café Jalan Dewi Sita P +62 361 971 056

Massimo Jalan Danau Tamblingan 228 P +62 361 288 942 www.massimobali.com THE Village @ GRIYA SANTRIAN Jalan Danau Tamblingan 47 P +62 361 285 025 www.santrian.com peppers latino grill & bar @ sanur beach bali hotel Jalan Danau Tamblingan 190 P +62 361 288 011 PIZZA RIA @ BALI HYATT Jalan Danau Tamblingan 89 P +62 361 281 234 SANUR HARUM @ SANUR PARADISE HOTEL & SUITES Jalan Hang Tuah 46 P +62 361 281 781 www.sanurparadise.com telaga naga @ BALI HYATT Jalan Danau Tamblingan 89 P +62 361 281 234 the street café Jalan Danau Tamblingan No. 21 P +62 361 285 953 THE Village @ GRIYA SANTRIAN Jalan Danau Tamblingan 47 P +62 361 285 025 www.santrian.com

gianyarubud Ayung Terrace @ Four Seasons Sayan, Ubud P +62 361 977 577 bali buddha Jalan Jembawan 1 P +62 361 976 324

Kopi Bali House

Lamak Jalan Monkey Forest P +62 361 974 668 www.lamakbali.com Mozaic Jalan Raya Sanggingan P +62 361 975 768 www.mozaic-bali.com

bunute Jalan Dewi Sita P +62 361 972 177 www.bunute.com

murni’s warung Campuhan Bridge P +62 361 975 233 www.murnis.com

Café lotus Jalan Monkey Forest P +62 361 975 660 www.lotus-restaurants. com.

naughty nuri’s Jalan Raya Sanggingan P +62 361 975 768

Café MOKA Jalan Raya Ubud P +62 361 972 881 Casa Luna Jalan Raya Ubud P +62 361 977 409 www.casalunabali.com Cascades @ The Viceroy Bali Jalan Lanyahan, Banjar Nagi P +62 361 972 111 www.cascadesbali.com

padi @ furama xclusive villas & spa Banjar Bindu, Mambal, 8 Jalan Melati P +62 361 898 8688 pita maha A Tjampuhan Resort & Spa Jalan Sanggingan P +62 361 974 330 ryoshi Jalan Raya Ubud P +62 361 972 192

clear Café Jalan Hanoman No. 8 P +62 361 889 4437

siam sally Jalan Hanoman, Pengosekan P +62 361 980 777 www.baligoodfood.com

COFFEE & ... Monkey Forest Road No 67 P +62 361 972 950

STARBUCKS UBUD Jalan Raya Ubud, Campuhan P +62 361 978 189

elephant safari park and lodge Jalan Elephant Park taro/Tegalalang P +62 361 721 480

tepi sawah Jalan Raya Goa Gajah Br. Teges, Peliatan P +62 361 975 656 www.tepisawahvillas. com

fiveLEMENTS Puri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung 80352 Ph +62 361 469 206

batan waru Jalan Dewi Sita P +62 361 977 528

GLOW @ Como shambala Begawan Giri P +62 361 978 888 www.cse.como.bz

bridges BALI Jalan Raya Campuhan P +62 361 970 095

Green house Jalan Monkey Forest P +62 361 978 189

bumbu bali Jalan Suweta 1 P +62 361 974 217 www.bumbubaliresto. com

ibah restaurant @ Ibah Luxury Villas Campuhan P +62 361 974 466

Pita Maha

three monkeys Café Jalan Monkey Forest P +62 361 975 554 tsavo lion @ bali safari & marine park Jalan By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8, Gianyar P +62 361 975 656 www. balisafarimarinepark. com three monkeys jalan Monkey Forest P +62 361 975 554 TUT MAK Jalan Dewi Sita P +62 361 297 5754

karangasem Water Garden Café @ The Water Garden Hotel Jalan Raya Candidasa P +62 3634 1540

jimbaranuluwatu

kayu manis @ new kuta condotel Jalan New Kuta Condotel Kawasan Pecatu Indah Resort, South Kuta P +62 361 848 4555 Kisik @ AYANA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 KO @ Intercontinetal Bali Resort Jalan Uluwatu 45 P +62 361 701 888 le grande cafe @ le grande suites pecatu Jalan Raya Uluwatu P +62 361 848 1388 pepenero Temple Hill Studios Jalan Wanagiri, Jimbaran P +62 361 704 677 sangkar @ BuLGARI RESORT Jalan Goa Lempeh Banjar Dinas Kangin Uluwatu P +62 361 847 1000 www.bulgarihotels.com

Café MOKA Jalan Raya Uluwatu P +62 361 780 5938

warung keramik @ jenggala gallery Jalan Uluwatu II Jimbaran P +62 361 703 311 www.concepts.com

Chocolate café Jimbaran Corner Jalan Raya Uluwatu P +62 361 704 663

warung sibuni Jalan Uluwatu 81 Ungasan P +62 361 704 085

Cire @ alila villas Jalan Belimbing, Sari Banjar, Tambiyak Uluwatu P +62 361 848 2166

TAMAN WANTILAN @ FOUR SEASON JIMBARAN P +62 361 701 010 www.fourseasons.com

DAVA @ AYANA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 www.ayanaresort.com DI MARE @ KARMA jimbaran Jalan Bukit Permai P +62 361 708 848

tamarind @ the banyan tree ungasan Jalan Melasti Br. Kelod, Ungasan P +62 361 300 7000

Ju-Ma-Na

grande café @ le grande suites Bl. 5 Pecatu Indah Resort Jalan Raya Uluwatu P +62 361 848 1388 JU-ma-na @ banyan tree ungasan Jalan Melasti Br. Kelod Ungasan, Jimbaran P +62 361 300 7000 karma lounge @ karma jimbaran Jalan Goa Lempeh Bjr. Dinas Kangin Uluwatu P +62 361 708 800

MISCELLANEOUS tamarind kitchen Jalan Raya Uluwatu Br. Tengeh Sari P +62 361 790 3118

arts replica food Kompleks Ruko Tuban Plaza No. 2 Jalan By Pass Ngurah Rai, Tuban P +62 361 759 501

Tapis @ Kayu Manis Jimbaran P +62 361 705 777

tanjung benoa ALL SPICES @ THE ROYAL SANTRIAN Jalan Pratama P +62 361 778 181 www.theroyalsantrian. com Bumbu bali Jalan Pratama P +62 361 774 502 giorgio italian cuisine @ aston bali beach resort & spa Jalan Pratama 68 X P +62 361 773 577 RIN @ CONRAD Jalan Pratama 168 P +62 361 778 788 www.conradhotels.com Seafood lagoon Jalan Pintas Tj. Benoa 7 P +62 361 8010 999 www. restaurantlagoonbali. com THE Tao Bali Jalan Pratama 96 P +62 361 772 902 www.taobali.com Spice @ CONRAD Jalan Pratama 168 P +62 361 778 788 www.conradhotels.com ulam Jalan Pratama No. 88 P +62 361 773 738

nusa dua ANIMO RESTO Jalan By Pass Ngurah Rai 98 Mumbul, Nusa Dua P +62 361 770 203 Boneka @ The ST. REGIS BALI RESORT P +62 361 847 8111 www.stregis.com

Giorgio

OCEAN TERRACE @ THE laguna Kawasan Pariwisata P +62 361 771 327 OCTOPUS @ AYODYA RESORT Jalan Pantai Mengiat P +62 361 771 102 www. ayodyaresort. com PASAR SENGGOL @ Grand Hyatt Bali PO. BOX 53, Nusa Dua P +62 361 771 234 www.bali.grand.hyatt. com piasan @ kayumanis nusa dua private villas & spa BTDC Area Nusa Dua 80363 P +62 361 770 777 www.kayumanis.com raja’s @ nusa dua beach hotel & spa P +62 361 771 210 www.nusaduahotel. com salsa verde @ grand hyatt bali PO BOX 53 P +62 361 772 038 www.bali.grand.hyatt. com The terrace @ Amanusa Nusa Dua P +62 361 772 333 THE SHORE @ NIKKO BALI RESORT AND SPA Jalan Raya Nusa Dua Selatan P +62 361 773 377 ulam Jalan Mengiat No. 14 P +62 361 771 590 veranda restaurant @ the westin resorts P +62 361 771 906 www.westin.com/bali

denpasar

lagoona @ ayodya resort bali Jalan Pantai Mengiat PO. Box 46, 80363 P +62 361 771 102

bumbu desa Jalan Raya Puputan 42 P +62 361 221 850

musashi Jalan Terompong South P +62 361 773 535

pondok kuring Jalan Raya Puputan 56 Renon P +62 361 234 122

baliepicure Luxury Catering Jalan Raya Kerobokan No. 253, Kerobokan P +62 361 737 121 Bali KOrean market Jalan By Pass Ngurah Rai 500, Sanur P +62 361 281 929 BalI moon liquers www.balimoonliquers.net P +62 361 461 945 bali stars Seminyak Square Jalan Kayu Aya, Seminyak P +62 361 960 4183 CASA GOURMET Seminyak Square Jalan Kayu Aya, Seminyak P +62 361 738 026 COCO GOURMET Discovery Shopping Mall Jalan Kartika Plaza, Kuta P +62 361 769 611 Dijon Kuta Poleng Mall Bl. A1-A2 Jalan Setiabudhi, Kuta P +62 361 759 636 drum whisky Jalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, Tabanan P +62 81 3370 65688 gourmand deli @ St. regis bali resort Kawasan Pariwisata Nusa Dua P +62 361 847 8111 gourmet garage Jalan Brantas Kangin 2 Jimbaran 80364 P +62 361 701 650 HARD rock beach club (HRBC) Deli @ HARD ROCK HOTEL Jalan Pantai, Kuta P +62 361 761 869 kayuapi Jalan Kuwum 1X, Kerobokan P +62 361 787 7476 KOU CUISINE Jalan Monkey Forest, Ubud P +62 361 972 319 MINI MART Jalan Kediri 36A, Kuta P +62 361 759 112

pantry magic Ruko Lotus, Blok 6 Jalan Dewi Sri, Kuta P +62 361 762 647 PAPAYA Jalan Mertanadi, Kuta P +62 361 759 222 pepito Jalan Kediri 36A. Kuta P +62 361 759 112 scenia Jalan Suwung Batan Kendal 52 Block V P +62 361 275 2007 www.scenia.co.id sour sally @ mall bali galeria Simpang Dewa Ruci Lt. 1 Unit 1A No. 8 P +62 21 451 038 THE cellardoor hatten wines Kompleks Dewa Ruci 3 Jalan By Pass Ngurah Rai P +62 361 767 422 waterbom Jalan Kartika Plaza, Tuban P +62 361 755 676 Zerospirits Jalan Legian 94, Kuta P +62 361 754 244

Rai No. 89X, Tuban, Kuta +62 361 848 4600 CENTERSTAGE @HARD ROCK HOTEL Jalan Pantai Kuta P +62 361 761 869 DEEJAY CLUB Jalan Kartika Plaza 8X P +62 361 758 880 DEJA’VU Blue Ocean Beach 7X Seminyak P +62 361 732 777 Divine wonderland Jalan Kayu Aya, Oberoi P +62 361 730 759 DOUBLESIX CLUB Jalan Arjuna, Seminyak P +62 361 731 266 EIKON Jalan Legian 178, Kuta P +62 361 750 701 GRACIE KELLY’S @ BALI DYNASTY RESORT Jalan Kartika Plaza, Tuban, Kuta P +62 361 752 403 HARD ROCK CAFÉ Jalan Pantai Kuta P +62 361 755 661 Hu’U BAR Jalan Oberoi Petitenget P +62 361 736 443 INFAMY @ THE STONES Jalan Pantai Kuta P +62 361 766 100 JAZZ CAFE UBUD Jalan Tebesaya, Ubud P +62 361 976 594

CLUBS AND BARS 88 CLUB The Legian Nirwana Jalan Pantai Kuta P +62 857 767 540 aston pool bar @ aston kuta hotel & residence Jalan Wana Segara, Kuta P +62 857 754 999 BACIO Jalan Arjuna Seminyak P +62 361 742 4466 BAHIANA Jalan Camplung Tanduk 4, Seminyak P +62 361 736 662 BLUE EYES Jalan Bypass Ngurah Rai 888 Sanur P +62 361 806 1333 BOSHE VVIP LOUNGE Jalan By Pas Ngurah

KAMA SUTRA Jalan Pantai Kuta, Kuta P +62 361 761 999 KU DE TA Jalan Laksmana 9 Seminyak P +62 361 736 969 M BAR GO Jalan Legian, Kuta P +62 361 756 280 NAMMOS BEACH CLUB @KARMA KANDARA Jalan Villa Kandara Banjar Wijaya Kusuma Ungasan P +62 361 848 2222 NERO Jalan Legian 384 Kuta P +62 361 750 756 OCEANS 27 @ DISCOVERY SHOPPING MALL Jalan Kartika Plaza P +62 361 765 027 www.oceans27.net OZIGO BAR UBUD Jalan Sanggingan Ubud P +62 81 974 728

Aston Pool Bar

PICCADILLY Jalan Danau Tamblingan 27 P +62 81 289 138 RED CARPET CHAMPAGNE BAR Jalan Kayu Aya 42C, Seminyak P +62 361 737 889 www.redcarpetbali.com ROCK BAR @ AYANA RESORT & SPA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 SECTOR BAR & RESTAURANTS @ BALI BEACH GOLF COURSE Jalan Hangtuah 58 Sanur P +62 361 287 733 SKY GARDEN Jalan Legian 61, Kuta P +62 361 755 423 SOS @ THE ANANTARA Jalan Abimanyu Seminyak P +62 361 737 773 TEQUILA BAR Grand Istana Rama Hotel Jalan Pantai Kuta P +62 361 752 208 THE BAR @ PANTAREI Jalan Raya Seminyak 17A, Seminyak P +62 361 732 567 The Living Room Jalan Petitenget Kerobokan P +62 361 735 735 THE OCEAN BAR @ THE LEGIAN Jalan Kayu Aya, Oberoi P +62 361 730 622 VI AI PI Jalan Legian 88, Kuta P +62 361 750 425 THE TREE Jalan Pratama, Tanjung Benoa P +62 361 773 488

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Ubud // Amandari . Bridges Bali . Bunute . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic . Kou Cuisine . Kupu Kupu Barong . Pita Maha . Puri Ahimsa “Fivelements” . Sawah Indah . The Mansion “Indochine” . The Payangan Hideaway . Three Monkey . Tut Mak . XL Lounge . Others // Alila Karangasem . Drum Whisky Tabanan Jakarta // Acacia Hotel . Akmani . Alila . Aryaduta Suite Hotel Semanggi . Aston Cengkareng City Hotel . Aston International Hotel . Aston Marina . Aston Rasuna Residence . Atlet Century Park . Ciputra Hotel . Dharmawangsa Hotel . Four Seasons Hotel . Grand Flora Hotel . Grand Kemang-restyle International . Grand Mahakam Hotel . Grand Sahid Jaya . Grand Tropic Suites Hotel . JW Marriot Hotel . Harris Hotel Conventios Kelapa Gading . Hotel Aryaduta Lippo Village . Hotel Borobudur . Hotel Indonesia Kempinski . Hotel Mulia Senayan . Ibis Network Indonesia . InterContinental Jakarta Midplaza . Kristal . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih . Novus Hotels & Resort . Park Lane . Prima Plaza Hotels & Resort . Ritz Carlton . Shari-La Hotel . Sparks Hotel . Starbucks . Sultan Hotel . Swiss-Bel Hotel International .

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