My Lombok issue 55

mylombok

ON THE COVER

Model: @georgina_swain

Photo taken by: karolatakesphotos

Welcome to our latest edition, where we celebrate the vibrant tapestry of Lombok - an island that captivates the heart with it's breathtaking landscapes, rich cultural heritage, and the warmth of it's community.

In this edition, we delve into the essence of Lombok, an island that stands as a testament to the beauty of diversity and the spirit of exploration. Our stories are a celebration of the island’s rich culinary heritage, it's breathtaking landscapes waiting to be explored, and the serene estates that offer more than just a place to stay — they offer a window into the heart of Lombok’s unparalleled beauty.

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THE BAD GUY NOTICE

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Lima Elemen Grafika. The views and opinions expressed in this publication are not necessarily those of the authors and mylombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.

Local Profile

Meet the Expat

Through the Lense

Capturing Diverse Tales of Gili Trawangan

Chef Interview

Vittorio Negri, Qunci Villas

Superfood

Purple Yam

Restaurant Review

Jiang Nan Restaurant

ESTATES

Luxury Living

Villa Selalu

Hotel Review

Kalandara

Investment

Nagaindo

LOMBOK'S BEST SURF SPOTS

THE BEST WAVES AND WHERE TO FIND THEM

REVIVING CORAL REEFS

INVEST ISLANDS

A SYMPHONY OF ART, TECHNOLOGY, AND COMMUNITY INVEST IN THE FUTURE

LOMBOK’S BEST SURF SPOTS

The best waves and where to find them

Lombok’s southern coastline, lashed by strong Indian Ocean waves, is the island’s surfing mecca, made up of a series of spectacular bays and quiet beaches. Kuta remains the gateway to the best of Lombok surfing for beginners and intermediates, while each of these burgeoning surf spots have developed their own unique surfer-centric communities.

There are surfable waves year-round although for wave quality and consistency, the dry season is the best bet. For travellers, the surf camps in Kuta and around provide a hassle-free variety of several spots to surf along the coastline. For those who prefer to go it alone independently, nothing beats an early morning with a long barreling wave all to yourself. Here are our top picks for surfing Lombok:

SELONG BELANAK

Selong Belanak is a great spot for the beginner with the added advantage of being one of the most scenic beaches on the island. Expect a long arc of sugary white sand and a laidback vibe despite its growing popularity. It is in a sheltered bay between two hills so the waves are consistent and not too challenging, thus perfect for the first-timer. There are surf instructors, board rental and plenty of small warungs to grab a bite to eat.

SERANGAN

Just a short distance west of Selong Belanak is Serangan, a relatively unknown hidden gem. It is a long, thin stretch of fine white sand backed by green forested hills. In the right conditions, Serangan produces significantly larger and longer waves than Selong Belanak and is a great spot for intermediates, especially those who value mostly uncrowded waves. There are a couple of beach villas and boutique hotels situated here so you are guaranteed a chilled beach experience.

@rootslombok

www.360surfacademy.com

TANJUNG AAN

East of Kuta lies Tanjung Aan beach, another in a seemingly never-ending series of eye-catching bays along this rugged coastline. It’s a good all-round spot for confident beginner to intermediate surfers with left and right handers that break over the reef in the middle of the bay. There is also an offshore break around the headland. Tanjung Aan offers more picture-perfect scenery between the headlands.

GERUPUK BAY

www.360surfacademy.com

www.360surfacademy.com

A large inlet comprising several bays, Gerupuk’s five main surf breaks are suited to beginners and intermediate surfers. Expect pretty reliable waves for a faster learning curve. There is a vibrant surfer community here. It can get quite busy as the Kuta based surf camps head here most days, especially for the popular Inside Right surf break. The Don Don break is also fairly sheltered and pretty consistent, even during the rainy season. If not joining a surf camp, there are several quirky homestays in the immediate area. This allows serious surfers the opportunity to ride out to the waves early morning or late afternoon and so avoid the crowds.

www.360surfacademy.com

EKAS BAY

The waves of Ekas Bay are arguably the most versatile in Lombok, appealing to surfers of all levels. It is also surfable year-round. The whole area is made up of immaculate yet undeveloped white sandy beaches. This is helped in part by it's distance from Kuta and relatively remote location. Access to the waves is primarily by boat from Awang harbor. The two main waves are situated on the western edge of Awang Bay. Between them, there are varied sections for virtually every ability level. For those who want to try something a little different, take a short ride south to Kaliantan Beach for Lombok’s best kite surfing.

DESERT POINT

The south coast is Lombok’s surf central but miles away on the isolated southwest coast is the legendary surfing mecca of Desert Point. This is the go-to spot for hard core prostandard riders, as one of the finest left hand surf spots on the planet. The Desert Point surf break is unpredictable and some seasoned surfers will happily hang around for days waiting for that perfect wave. When the right conditions eventually arrive, the long barreling waves are like nowhere else. This is strictly for fearless, expert surfers only.

@rootslombok

REVIVING CORAL REEFS

A Symphony of Art, Technology, and Community

In the clear waters of Gili Matra Marine Park, off the coast of Lombok, Indonesia, a pioneering initiative has quietly reshaped the future of coral reefs. The collaboration between Gili Eco Trust, a non government environmental organization, AquaGen, a renewable energy tech start up and Conservation Diver, experts in marine conservation and underwater art, supported by the Global Coral Reef Alliance, has given birth to the Blue Energy Reef – a testament to the potentials of renewable energy in coral restoration.

The Quest for Sustainable Power

Gili Eco Trust's journey began with a mission: to replenish the coral reefs of Gili Matra using innovative methods such as coral gardening, coral propagation, and the revolutionary Biorock reef restoration technology.

When connected to electricity, these unique Biorock reefs start to grow. Dissolved minerals from the oceans chemistry accumulate on the rebar of the Biorock to create a hard substrate perfect for corals to grow on. Thanks to the power received, transplanted corals can grow up to 8 times faster on a Biorock, than on the natural reef.

Biorocks, in particular, emerged as a resilient solution during the 2016 mass bleaching event, showcasing their ability to withstand temperature stresses induced by global warming. However, even though Biorock has the ability to bring a heightened resilience to warmer oceans, they were still powered by Indonesia’s main electricity grid: coal, oil and gas. To make this technology truely sustainable, the team turned to the oceans infinite hydropower as a renewable way to provide power to these coral structures.

Enter AquaGen, a UK-Canadian tech startup, which designed and modified a specialized ocean turbine for Biorock technology. This partnership aimed to harness the iconic marine currents around the Gilis for renewable energy, making Biorock coral restoration completely off-grid and replicable, even in remote areas.

From Proposal to Reality

Funded by a grant from the European Outdoor Conservation Association (EOCA) In a meticulous process that spanned years, approvals from the Indonesian Ministry of Marine Fisheries and Affairs were secured, and the team acquired the necessary materials. The Biorock structures were carefully crafted, and a unique artistic vision, managed by marine biologist and artist Spencer Arnold, breathed life into the project.

The Blue Energy Reef Unveiled

In November 2023, stakeholders, dive professionals, and marine enthusiasts gathered on Gili Trawangan to witness the culmination of years of planning and hard work – the unveiling of the Blue Energy Reef. Against the backdrop of a turquoise sea, ‘The Siren’s Cry’ was sunk to her final resting place. A seahorse ridden by siren and a majestic octopus adorned the ocean floor, each structure connected to a turbine powered by AquaGen's innovative technology.

The day-long workshop featured engaging presentations from key figures, including Haji Malik (Director of Gili Eco Trust), Delphine Robbe (Project Manager), Shezad Abedi (Physicist and Engineer for AquaGen), and artist Spencer Arnold. Attendees delved into Q&A sessions, media interviews, and hands-on participation in the installation process.

Sustainable Growth and Beyond

With the Blue Energy Reef now thriving, monitoring dives are underway. Dive professionals, volunteers, and marine biologists worked together to attach corals, clean the turbine, and observe the marine life that has flourished and reclaimed the once-barren area.

As the Blue Energy Reef becomes a beacon of hope and inspiration, it stands as a testament to the impact that collaborative efforts, innovative technology, and artistic vision can have on restoring our precious coral reefs. Not to mention the boost to eco-tourism for the Gili Islands, with a fantastic addition to the underwater world for scuba, freediving and snorkelling on this unique point of interest.

www.giliecotrust.com

giliecotrust

Lombok Eco Flea Market Spotlight

KOA SOAP

Each issue, mylombok will highlight a vendor from the Lombok Eco Flea Market – the monthly pop-up market that offers the best of Lombok’s eco-friendly crafts, foods, cosmetics and more.

Nadia Anjanis, owner of KOA, doesn’t just make soap. She crafts delightful bars of bubbles full of sustainable ingredients, all-natural fragrances and a lot of heart. mylombok Magazine recently spoke with Nadia to learn more about her unique product and how we can all live a more sustainable life.

Where did your inspiration come from?

I started thinking about making natural soap when I was on holiday in Sumbawa. My cousins own beach front bungalows and, one morning, I was walking on the beach and saw so much plastic waste. I started to think about how to do my part to help the environment and that’s when I thought, “Why not try to make my own natural soap bar?” At this point, I didn’t even know that natural soap even existed – or that it could look so beautiful. I just thought, how could I make a difference with something that didn’t require a lot of ingredients, that is actually better for us to use and also would help our environment by using sustainable packaging.

How did you get started?

A little over a year ago, I began to seriously think about making my move and started doing research about natural soap. I watched a lot of YouTube videos about how to make homemade body care and I thought, why don’t I create unique soap bars that are natural, beautiful and actually good for us and for the environment? I wasn’t originally going to start a business until I joined the first Lombok Eco Flea Market in Kuta. I was selling a few varieties of natural soap bars I had made and other reusable products. But Paula, the market organizer, approached me and suggested I really expand my soap offering as it was a perfect blend of Lombok creativity and sustainability.

What happened next?

I didn’t have a loan, so I used my own savings to start – to buy the tools and ingredients. Then I searched for online classes to make basic natural body care, especially soap bars. To my luck, I found Kelas Formulasi on Instagram, a cosmetician in Bali who offers natural skin care products and private courses to learn how to make natural products from scratch. Then I also found a girl who makes amazing natural soap bars – that I’ve never thought would look so fun – on a YouTube channel called Royalty Soaps; she inspired me the most. She shares ideas and I thought, if she can do it, I can do it too! Nobody is making these kinds of soaps in Lombok. Not only is it something people can use, but I can also do it sustainably. My first batch of hightop soaps I gave away to friends and relatives to try. Their feedback was great, and their support keeps me going!

Your soaps are so creative. What materials do you use?

To make the soap, I use all-natural coconut oil that I buy from local sellers plus other oils – such as olive, castor and essential oils – and additional materials I get from Bali and Java, as some are not available in Lombok. To make the shapes, I use silicone molds, pipes to make round soaps and cake decorating tools to decorate my high top natural soap bars. When people ask me what I do, I don’t say I’m a soap maker. I introduce myself as a soap artist! I want to promote natural soap bars as a new option for gifts for birthdays or maybe souvenirs for wedding events. Instead of giving items wrapped in a couple layers of plastic, receive an eco-friendly, cute or funky natural soap bar.

Have you always cared about the planet?

I don’t really live in a circle where people care about the environment. When I was a kid, adults around me weren’t so conscious about the trash problem in our neighborhood and didn't do much to change it. But I had my own way of thinking as I grew up. I wanted to live a simple life, without waste, so I started bringing my own bag and reusable bottle everywhere I went. I started to think twice before buying things such as clothes and electronics – wondering if I can borrow from a friend or repair something that’s broken.

And over time I realized, I don’t have to be shy to live this sustainable life. I can talk more about it and help others who want to learn too.

How are you helping others think differently?

In other countries, being eco-aware is more normal. That’s not how it is in Lombok. My friends didn’t even really understand what the Lombok Eco Flea Market was and what we sell or what our purpose is. I was able to introduce to some of my friends that when buying goods at LEFM, you’re actually supporting real people, not big corporations that just mass produce their products. You can request to watch exactly how a product is made and see the good quality. You’re buying products that make your life healthier and better. And you’re supporting our island’s economy and our community.

How are you changing minds?

When I started, I’d always have five or so pieces of soap in my bag wherever I went to give to people. Or sometimes I’d just put one in a random area with a little note explaining how to use it – as an example of how to live low waste, as well as a marketing strategy. With my friends, for example, I also told them how wasteful coffee cups are, so now we always bring our own coffee cups. I even have my father and cousins thinking about sustainability by refusing plastic bags when shopping and bringing their own food containers to the market. Now, they say things like, “Yeah, if we all do our bit, we can at least help reduce the plastic waste problem in our neighborhood.” It’s been easier to influence them because I try to make it approachable and fun!

What advice can you give to others who are interested in starting their own sustainable business?

I have a friend who wanted to sell new clothes. Unfortunately, this often means cheap, fast fashion that comes from factories which are not eco-friendly at all! My friend also had a small budget to start, so I suggested that he collects used clothes from our friends, recreates new styles by hiring young tailors to sew, get some models to pose for the style and resell for a profit. He said, “But this won’t make me rich!” I said, “Don’t you look at the internet?!” I showed him some websites that recreate and sell secondhand clothes, of how others are making money from things that otherwise end up in the trash. I explained to him that yes, it can be hard to start a new sustainable business, especially in a world where we have to compete with big companies and factories that make their products through mass production. But, if we, as small business owners, collaborate with each other, I believe we can make sustainable living a lifestyle! My life coach always told me “Where there is a will, there is a way.” We have to realize there is no “Planet B” and if we can help our own island, at least that’s a start!

Next Market: Find KOA at the next Lombok Eco Flea Market – see market schedule at www.lombokecofleamarket.com

koa_byanjanis

koa,sekongkang,west sumbawa

THE ART OF BEAUTY

Nailing It and More

Smart business is about seizing every opportunity that comes your way. Even smarter business is about creating opportunities for yourself.

Ranny, the founder and owner of PALM Nails & Beauty Bar, did just that. She spoke recently with mylombok about the growth and success of her business.

‘Covid-19 had hit and no one could predict when things would get better. I did some intense brainstorming every day to figure out what I could do, from home, to make a little money.

‘I’ve always been artistic, so I came up with the idea of selling false nails online. I wanted to help people feel good about themselves; getting a fresh set of nails without leaving their house would do that. People quickly heard about my up-to date nail designs, branded Nails by Ranny’.

Ranny had been interested in beauty services since she was a child, when her mother ran a beauty salon in Lombok. After completing high school in Bali, though, her interest focused on the growing tourism industry in Indonesia and she did a bachelor’s degree in Hotel Management in Surabaya, East Java. This was to be an ideal foundation for building a people-centred business.

‘We did practical courses, with exposure to hotels and restaurants and we gained experience in running our own café and hotel and serving the public. I completed an internship Melaka, Malaysia. That was the moment I realised that I loved travelling, working in the service industry and meeting people from different places’.

After graduation, Ranny was offered a great job in one of Bali’s top hotels. Within six months, the pandemic hit and she was forced to move back to Lombok. Nails By Ranny was the start of a new direction.

‘Lombok still has a lot of opportunity for people to build businesses and I think going into the nail industry was a great decision for me’.

Building a Business

Under Covid-19 restrictions, Ranny made full use of social media.

Working from her room at home, she hand painted each set of nails.

‘I captured my work with my phone camera and posted every day. I also made content on social media showing how I created my own designs with gel polish. It attracted a lot of people and they were amazed by my products’.

After selling 100 sets of nails in just two months, Ranny opened a nail art studio. Her parents generously provided a place for her to use – with room for one client at a time. Following strict Covid rules, she began by applying her nail art designs directly to customers’ natural nails.

Just one year later, in March 2022, a rebranded Palm Nails & Beauty Bar opened for business.

‘Our biggest project was to re-decorate the salon space before launching PALM. This involved working with interior designers, builders and the team to create a space our clients would love. There were a few challenges to overcome, but it was fun and seeing it all come together for the launch event was a really proud moment for me!’

Ranny’s team includes three staff trained in nail artistry, two beauty therapists and an administrative assistant. As with any business, finding the right people was a challenge.

‘It can be tricky. The skills needed for the job are not regularly taught in schools. I like to provide opportunities, and a lot of training, to inexperienced staff. It takes time

and requires funding. It’s also a risk; they might not want to work in the beauty industry long-term. It’s been great, though, to provide careers for those who are interested in beauty. They now have all the skills to provide our clients with a great service’.

PALM now offers manicure, pedicure and gel polish, eyelash lifts and extensions, brow lifts and tints, as well as a hair spa, facial treatments, waxing and massage.

Opportunities and Rewards

A growing business brings new responsibilities, as Ranny has discovered.

‘I start work early and plan the day’s activity at the salon. Some days I handle customer nails and brow appointments, but sometimes I focus on business management. That might involve accounting, human resources, inventory and social media, so one day often looks quite different from the next’.

Ranny recognises the importance of consistency as a key to success.

‘In the beginning, I was not as disciplined as I am now. How to plan activities and manage time is something people usually need to work out for themselves. The best tactics I’ve learned are usually the simplest. We schedule everything into our calendar, so each task has a specific time frame for completion. This has to be done consistently, leaving a little room for creativity.

‘It’s also important to keep up to date – by watching videos, reading articles, or doing multiple courses. There’s always room for learning’.

She is a great believer in communication skills. She realises the importance of interacting professionally and confidently, when networking with other business owners and when working with her team and her customers.

Her clients include locals and westerners living in Mataram, as well as tourists visiting Lombok or even the Gili islands.

‘I'm exposed to new challenges regularly, from learning about the management tasks to meeting guests that come from all over the world! This helps me develop –professionally and personally’.

It’s clear that Ranny enjoys her work and appreciates the rewards it brings.

‘The best thing about having your own business is to be able to connect with more people. Some customers have even become really close friends, like we’ve known each other our whole lives!’

Her clients obviously agree. The business lends itself to promotion on social media platforms, where she displays her work, and where happy customers recommend her services to their friends.

‘The daily content – the Insta story and feed – has made a huge difference. People in Indonesia are always on Instagram’.

Ranny manages to make time for herself, too, When she isn’t in the salon, she enjoys going to coffee shops and spending time at the beach.

‘The lifestyle is one of the things I like most about living and working in Lombok. Compared with other cities I have lived in, Lombok is considered quite affordable. There’s so much beautiful nature to see and you don’t need to spend money to enjoy it! I find it really relaxing but also it helps me use my imagination and think creatively for the future.

And what does the future hold for PALM Nails & Beauty Bar? Ranny is already making plans.

‘We will definitely expand – a larger team, more treatments, new techniques and, we hope, another outlet in Lombok’. Her secret for success?

‘To anyone starting up a business, I would say: there isn’t really a secret. Be well organized, be flexible and be creative. Always pay close attention to the details but never lose sight of the big picture’.

You can check out PALM Nails & Beauty Bar here: Jalan Tumpang Sari no. 14, Cakranegara, Mataram, Lombok palmbeautylombok

INVEST ISLANDS

Invest in the Future

Kevin Deisser grew up in a small village, in a farming area in the French speaking part of Belgium. Now he and his business partner are Co-founders and CEOs of Invest Islands, a business brokerage and consultancy for property investors, based in Lombok.

Kevin recently spoke with mylombok about how the business evolved, its focus on sustainable projects and how the company and its associated charity foundation are making a difference in the local communities where they operate.

Can you tell us something about your background and your career?

I studied commercial engineering and have a Master’s degree in business management. I did part of my degree in the south of Spain, and I stayed there for five years after completing my studies. It was my first experience of living and working abroad and, since then, I have never returned permanently to Belgium. Before arriving in Indonesia, I lived in Spain, Ireland and Mallorca — where I met my business partner, Jack Brown – and in Singapore.

What brought you to Lombok originally?

I came to Lombok on a holiday in 2014, after working in Singapore for a year. After 12 months in a big city, I needed a break on an island paradise, and Lombok fitted the bill perfectly. It matched the type of environment I've always felt comfortable with. I love short escapes to big cities, but if I had to choose where to live, I would always pick places with fewer people and more natural surroundings.

What drew you to this type of work?

I have always been interested in investing in real estate because, many times in my early years, I was told it was the safest type of investment to make. I started to explore possible options the first time I visited Lombok, and I was amazed by the potential of the island as an investment destination. I also noticed a definite lack of companies that offered to help overseas investors take the next step in a safe way. I decided to look into it more closely and find a solution for this niche market.

And how did you get started?

Pretty much as I explained. I explored the market, noted what was lacking and decided to create a solution that would appeal to overseas investors. Seven years later, Invest Islands is an award-winning real estate brokerage and development firm with more than 100 full-time staff and offices in Indonesia, Hong Kong and Australia.

What are the key responsibilities and activities in your present role? In other words, what fills your days?

With Jack, I oversee pretty much all of the operational side of the company, focusing on the various departments –sales, purchases, due diligence, marketing, etc. Typically, I start the day at 8am, taking and making phone calls, and answering emails. Then I communicate with each department, about the main activities that have priority. I also coordinate and communicate with our Hong Kong and Australian employees, to keep them up to date with regard to all the important matters. Sometimes, attending to each client can take up to half a day.

I’ve also committed 2 days a week to oversee the operation of our Foundation. In fact I have set a goal: in 6 years' time, I want to dedicate 80% of my time to the Foundation and 20% to Invest Islands.

What is the most difficult situation you have faced?

It isn’t an easy market to be active in. It is very different from operating a business in our home country. The cultural barriers can be a bit daunting at the beginning, but they’re not insurmountable. The main challenge, though, compared with doing business in my home country, would probably be the bureaucratic 'red-tape'. Indonesia is also still struggling to make the transition to an open source online system that could exponentially improve the business environment.

Are you concerned about environmental and social sustainability in your buildings? What role does 'green building' play into your work?

Sustainability is genuinely at the heart of our business. We try to incorporate elements of renewable energy into all our designs. For example, our award-winning resort, which will be located in Torok Bay, will feature rainwater catchment tanks, systems for the reuse of grey water, and solar roof panels. We also try to use locally sourced materials as much as possible, even if it sometimes involves slightly higher costs. We do that to ensure the survival of local businesses, as well as to reduce our carbon footprint. Right now, we are working on a fully eco-friendly project, and we'll be revealing more details about that in the near future

Can you tell us about any projects you are currently involved in at work?

The Torok Bay resort that I mentioned is currently under construction and, when it's finished, it will be a five-star resort, comprising around 100 units. It will be spread across 14 hectares of hillside and beachfront land, and managed by a global hospitality franchise.

We’re also working on an eco-village project in the same region. It is likely to feature close to 100 fully sustainable units, and will be surrounded by rice-fields. It will appeal to families who want to relocate, and to digital nomads who are looking for a place to work, and also want to enjoy a healthy lifestyle with like-minded community members.

People, including expats and foreigners visiting Lombok, can enquire about the eco-village opportunities by calling into our office in Lombok. Early bird offers will soon be available.

Apart from these two major projects, we are also helping individual clients to design and construct their own dream villas or boutique hotels.

What are your hopes and plans for the future?

First and foremost, we expect our construction projects to be completed within their original timeframes. Besides our business, we also intend our Foundation to grow exponentially, so we can reach and help more people in need.

What basic principle or philosophy guides you?

Not to give up too fast. If something is complicated to achieve, then the reward is greater. And that’s exactly the case here in Lombok. Many people want to start real estate companies, for example, but when they start to face unexpected obstacles they decide to give up or — worse still — start bending the rules or lowering their standards.

What I can say, from experience, is that once you learn how to overcome these obstacles, it’s an amazing market to be active in. The competition is small, and the lifestyle we have here is outstanding.

What is your ultimate goal when it comes to your work?

What do you want to be remembered for?

We’d like to be remembered as a company that builds iconic real estate projects, but also one that has a positive impact on the lives of the local community – by providing employment opportunities and various training courses, and through our charitable foundation.

Ultimately, we hope we can create a new generation of Indonesian professionals who can one day become entrepreneurs themselves.

Jl Raya Kuta, Lombok invest_islands investislands.foundation

BEHIND THE LENS WITH KAROLA TAKES PHOTOS

Capturing Diverse Tales on Gili Trawangan

Embark on a visual journey with Karola as the lens unveils portraits on the paradise island of Gili Trawangan. In this edition of "Behind the Lens," the focus shifts to the faces that make this tropical haven their home – a mix of adventurers, divers and people who've chosen to write their stories against the backdrop of Indonesia's enchanting landscapes.

Be ready to soak in the island vibes as we go…. Dive into the shots, and you'll find salty portraits of those who've made the ocean their playground. Switch to the boat scenes, and suddenly, you're on board with a bunch of sun-kissed divers. The lens freezes moments of that, invites you to feel the sea breeze, sense the shared passion and makes you wish you want to get to the water, too.

Karola Takes Photos doesn't just capture the scenery in this set, she freezes portraits of the people who truly call the ocean their home.

KINGA JETKOWSKA

So, if you're ready for a visual escape to an island where the only thing as diverse as the landscapes is the cast of characters, "Karola Takes Photos" is your ticket to the Gili's under and above-water tales.

VITTORIO NEGRI FROM QUNCI VILLAS

CRAFTING A CAREER IN CUISINE

JIANG NAN RESTAURANT KUTA

AUTHENTIC FLAVOURS OF THE ORIENT COME TO KUTA

STIR IT UP

STORIES AND RECIPES FROM A BAR OWNER IN PARADISE

EAT

Vittorio Negri from Qunci Villas

Crafting a Career in Cuisine

It’s not about ‘using’ food; it’s about creating extraordinary things with food as the ingredients. Cuisine is craft.

Vittorio Negri was born in Castellammare di Stabia, on the Bay of Naples, in 1978. He spent the first 20 years of his life in the area, learning and developing his cooking skills. Since then, 25 years of travelling have helped him refine his craft and given him opportunities to explore the world of food and beverages.

He brings his wealth of expertise and his love of various cuisines to Qunci Villas in Senggigi, where mylombok spoke with him about his lifelong relationship with food.

Could you tell us when you first become interested in food?

It goes right back to my childhood. I inherited the love for food from my family. Where I come from, we have an intimate relationship with food. Food is culture and so, for us, it’s all about love and tradition. Families are generally quite close and they are the focal point of life. So is food.

Even though daily life is often such a rush, Italians always find a way to spend quality time together by gathering to eat a meal. At the dinner table, nobody is in a rush.

What is the one dish you love and remember from your childhood?

Not only was my Mum a great cook, but my father was, too, so it’s hard to choose just one.

I would say my mum’s best dish was casatiello, a savoury bread that’s usually prepared at Easter time. My father was a great fisherman, so he was the one who prepared the seafood dishes. I remember how he wouldn’t allow anyone else to touch them; one of his best dishes was the ragu di murena, which is a fish ragout, or stew, made with Moray eels. It’s something unforgettable.

A dish like that teaches us that many underrated fish can often be tastier than the ones we use regularly. It was my first lesson in sustainability.

Was there any particular moment when you decided you would make cooking your career?

My passion for cooking was obvious from the time I was a child. When I was six years old, while my mum was out buying groceries, I fried some eggs and had them for a snack. She was shocked when she found out.

I would say that by the time I was 18, I understood that my future was definitely in the food and beverage industry.

How did your family react when you told them you wanted to become a chef?

My father was the one who encouraged me; he could see I had a passion for it. My mum was more sceptical. There were a few people in our family who were in the hospitality industry, and she knew how many sacrifices you have to make when that’s the life you choose.

Where did you do your training?

First, I trained in Sorrento, in a 5-star hotel kitchen. Later, I experienced a summer season on the island of Capri and, after that, six months in a pizzeria – and that’s the field to cover if you’re a complete Italian chef. Then I worked a summer season in a famous events venue, mostly cooking for weddings. There I learned a different approach and how to prepare for big occasions.

Tell us about your career and some of the places you have worked.

After a few years spent in Italy – between Naples and Tuscany – I moved on to London for seven years, where I had experience in a few Italian kitchens and worked my way up to a sous chef position.

In 2008, I moved to the United Arab Emirates and spent three years there. I won a Best Italian Restaurant Award as chef de cuisine. I went to Thailand for a year, had a brief experience in India and then moved to a hotel in Tunisia, as executive sous-chef. From 2012 I was an executive chef in Bali, until I came to Qunci Villas, where I’ve been Chef and Culinary Director for the past two years.

How would you describe your style of cooking?

For me, everything starts with taste. The tastes of my childhood set my culinary compass and I owe my vocation to them. The search for the right, authentic taste always guides my work. It’s my obsession. That’s what constantly leads me to discover new products and meet the producers – farmers, market gardeners, breeders and fishermen – who dedicate their lives to working the natural environment to get the best out of it.

I believe that the food you make is your masterpiece and you should respect every part of its creation. It’s not about using food; it’s about creating extraordinary things with food as the ingredients. Cuisine is craft.

Tell us about the concept for your menu at Qunci Villas

At Qunci Villas we have three outlets, and each one has its own character. The common goals, though, are sustainability, supporting the local community and delivering the best products with the best value.

Quali Asian Dining focuses on local and oriental cuisine. In this restaurant, I have a section dedicated to Sasak food because I believe Lombok has a lot to offer in terms of food experiences.

At Qerang: Exquisite Seafood, our mission is to deliver an ‘ocean to table’ experience. I would say 90% of our products come from Lombok.

The Nooq Trattoria & Bar is the new kid on the block; it will open its doors in late April. We believe that simple Italian food will make all the guests happy, because of its quality and variety. There’ll be an extensive selection of homemade pasta and some authentic pasta from Gragnano, a town southeast of Naples.

Which dish do you most like to cook?

I think chefs cook best what they mostly love to eat. Neapolitan food is still my speciality and it’s still what I most love to cook. A good Neapolitan ragù or a Genovese sauce... that’s my comfort food and I love to cook it and smell it.

Which dish do you think is the guests’ favourite?

Most of our customers at Qunci Villas are from Europe. They feel comfortable eating nasi goreng, for example, but can be worried by the spices. At Quali we do nasi goreng in many versions, from the basic kampung style to the one with bumbu Bali spice blend and lobster, or kambing. We believe that Indonesia has much more to offer, and it’s our job to educate our guests to explore it more.

I’m particularly happy about our Sasak satay, a dish that compiles all the famous skewers of Lombok, such as beef rembiga, fish tanjung, chicken bulayak, goat satay and satay lilit, where the meat is wrapped around the skewers.

Do you have favourite ingredients you like to cook with?

Yes, tomatoes. I have to say that in the last ten years the quality of tomatoes has improved a lot – especially those from Bedugul, where we can also find many varieties.

Which are your ‘must have’ kitchen gadgets?

Definitely my knives. A good chef is as jealous for his knives as he is for his wife (ha ha)….

Describe a typical day at work for you.

A chef’s job is made up of responsibilities and hard work. Early every morning, I check my breakfast team and make sure their preparation is in place and correct before the service, since our breakfast is à la carte

Then I have a briefing with the heads of other departments; communication between departments is crucial. After that I review the menus, the food that comes in, and the food storage – to make sure that everything’s in place, and to have a clear idea of what needs to be ordered. I check emails for sales enquiries, and look at the food and beverage marketing, the reviews and postings on social media.

After that, I prepare for lunch service, making sure that kitchen cleanliness is perfect. I brief the kitchen teams –morning and afternoon shifts – then place food orders and prepare the dinner service. I also have to plan for events or promotions.

As well as all that, I engage with our customers in every outlet, to check they are enjoying our food and service.

And that, roughly, is the daily routine!

What do you like most about your job?

Deep inside in every chef, there’s a need to make others happy by preparing their meals. I enjoy that. Also, the fact that I can move from a vibing seafood restaurant to the Asian kitchen, hear the sound of the wok and then have my own ‘home-style’ food.... It’s definitely a job that will never bore me.

What is the biggest challenge?

The biggest challenge for a chef will always and be consistency. In nature, perfection doesn’t exist but we strive for it all the time in the kitchen. Expecting the maximum from everyone can be disappointing from time to time, but a good leader always leads by example.

What do you like most about living and working in Lombok?

In Lombok, life is not as stressful as it is in Bali; it’s much more relaxed. There’s less traffic and pollution, more green spaces around and it has great beaches. I feel lucky to be working here. I’ve also found a team of proud people that respect others and what they do.

What do you like to do in your spare time?

Well, I don’t have much spare time but, when I can, I love to travel, explore different cultures and discover new foods. I push myself to go to the gym or do one hour of physical activity every day. And, like every good Italian, I love all kinds of arts.

What food do you really love to eat? Anything you would never eat?

I eat all types of food. I love to eat food made with love. A chef can always feel it, if something is made with love; it’s

the most important ingredient. It could be a soto ayam or a simple bruschetta.... Right now, though, I will not eat any insect products.

Are you the cook at home?

No, my wife is; she’s a brilliant cook. It rarely happens that I cook at home; a chef at home is usually looking for simple things.

If you hadn't become a chef, what do you think you would be doing right now?

That’s hard to say. I’ve never really thought about it, but since there are wine makers in my family, I might have liked to do that as well!

Other than creating great food, what are the most important qualities that make a successful chef?

You have to have a sense of ownership. You also need to take care of your team, have good communication skills, and be humble and hard working.

Do you have a favourite celebrity chef?

I don’t have one favourite, no, but I can definitely mention some who have inspired me and influenced my career as a chef.

Thomas Keller was one. The French Laundry Cookbook was an inspiring book for me at the beginning of my career. The recipes are real, like those in the 3-star Michelin restaurant in the Napa Valley, and the consistency and the culinary philosophy of Thomas Keller are inspiring for every chef.

Another must-have book is Josh Niland’s The Whole Fish Cookbook. It’s a unique book that expresses all his love for seafood.

Do you have any tips for budding chefs?

Three things I would say to them. Enjoy the journey! Do it with love or don’t do it at all, as it’s way too hard and there are many sacrifices ahead! And don’t believe what you see on the TV shows!

Linguine Nere Con Polpa di Granchio

Ingredients

• 100gr squid ink linguine

• 40gr cherry tomatoes

• 20gr black olives

• 4gr salt

• 1gr garlic

• 50gr crab meat

• 3gr parsley

• 3gr basil

Method

1. Boil the linguine for 8 min – water must have salt 10gr per 1 litre water.

2. To prepare the sauce – add olive oil and garlic, then add the cherry tomato sauce and cook for a few min

3. Then add the crab meat and 1 ladle of fish stock.

4. When the pasta is ready sauté for 2 min adding olive oil, chopped parsley and basil.

5. Plate in a pasta.

Sea Urchin and Scallop

Ingredients

• 5gr Japanese sea urchins

• 1 imported scallop

• 40gr Malang apples

• 1 salmon caviar

• 20gr lemon

• 1gr salt

• 5gr microgreens

• 50gr octopus

• 30gr avocado

• ponzu

Method

1. Dice the apple and marinate with lemon.

2. Thinly slice the scallop and season with sale, lemon olive oil.

3. Boil the potato with milk and saffron then add salt and blend until smooth.

4. Pour the potato cream on the plate and then layer the apples and scallop.

5. Then top with potato cream and finish with sea urchin, sea bean and salmon caviar.

Perfectly Purple

Here’s something not a lot of people realise…

There are vegetables out there posing as yams. The popular Okinawa purple yam, for example, is really a sweet potato. Sweet potatoes are often called yams, but they aren't yams at all. The real deal yams come from the family Dioscorea – a big family, in fact, which includes a very colourful character.

Dioscorea alata is the winged yam: alata means ‘with wings’ in Latin. It’s quite well known by that name, which suits it because of the wing-like growths on its stems.

It has many other names, too. Just a few are: Guyana arrowroot; ten-months yam (because some can take that long to mature); water yam; and white yam.

And even though it can certainly come in white, or cream, its most spectacular form is the violet or bright purple variety. And that’s why, of course, it's widely known as the purple yam. Or ube, as it is named in Southeast Asia – particularly in the Philippines, where it has been around for about 6,000 years.

Names aside, ube is an edible starchy tuber that grows above ground, on a vine (another major way it differs from the sweet potato, which grows underground). It is an important food source in many countries, but surprisingly eradicated as an invasive plant in some places (including parts of the US).

The plant probably originated in New Guinea, and was introduced into Southeast Asia thousands of years ago, where it is now regularly cultivated and eaten.

The tubers often have a greyish-purple outer skin but, when cut open, reveal a strikingly vivid coloured flesh, that can range from lavender to the brightest of bright purples.

FOR GOOD NUTRITION AND HEALTH

As a source of nutrition, purple yams are a good source of all the basics. Each 100-gram serve of the cooked vegetable provides carbohydrates (27%), protein (1%), fibre (4%) and only 0.1% fat.

The same sized serving contains a huge 40% of the recommended daily amount (DV) of vitamin C, which is important for maintaining a healthy immune system and helping the body absorb iron. It also has a significant amount of potassium (13.5% DV), vitamin A (4% DV0), iron (4% DV), and calcium (2% DV), and traces of copper, folates, phosphorus and sodium.

Purple yams are low GI, which means the carbohydrates are broken down slowly before entering the blood stream, which is useful in controlling blood sugars, particularly for people at risk of type 2 diabetes.

They also have antioxidant properties, as a result of the anthocyanin compounds that characterise foods with strong and vibrant red to purple colours. The rich purple colour of ube certainly puts it into that category. Antioxidants act in the body to protect and reduce inflammation in the cells, and can be effective in lowering blood pressure.

Claims that this food is a remedy for all sorts of other ailments have to be taken with a large dose of scepticism. There is no reliable evidence that the purple yam is any more than a nutritious vegetable with some great health benefits.

And it doesn’t need to be, because it’s so delicious to eat.

A COLOURFUL AND VERSATILE FOOD

Purple yams are among those handy vegetables that can be used in both sweet and savoury dishes.

Like potatoes, and sweet potatoes, they can be baked or boiled, and are superb when mashed with a little butter and seasoning. Sliced, or chipped, they make interesting fries – a little less crunchy than potato fries but with a more robust texture.

They keep their form really well in stir-fried, or wok-tossed dishes, but can break down easily to give added thickness and texture to soups and stews. Purple yams certainly transform any rice dish.

A layered purple yam bake, flavoured with whatever sauces and vegetables, or proteins, you prefer will make the standby potato bake look pale by comparison.

Purple yam flour is made by drying and pulverising the flesh. The flour gives a colour boost to baked goods. Ube cheese pandesal is a bread roll made with purple yam flour and with an oozy cheese filling. And ube-coloured macarons and cup cakes certainly stand out from the rest.

The flour is also used as a thickener in many traditional custard and cream-based desserts, and adds a surprising colour depth to ice cream.

In the Philippines, the tubers are ground into a paste, which is the basis of many favourite recipes. Explore ways to make ube cheesecake, and you might never go back to the white cheese version.

Purple yam jam, halayang ube, has to be experienced to be believed. The recipe is simple: boiled and grated ube, mixed with butter, evaporated milk (or coconut milk) and a little vanilla, and then subtly sweetened with condensed milk.

Its starchy consistency is pleasant to the palate and it’s perfect on toast, bread or biscuit, or as a topping for fruit or cakes. It can be eaten all on its own, too, and is particularly good sprinkled with toasted coconut flakes, or even crystallised ginger. It can be a frozen dessert or, if the consistency is firmer, it is often set in molds, then sliced and served like a creamy cake.

Like many foods, purple yams are sometimes tied to celebrations, particularly in the Philippines, where they are valued as part of the country’s cultural and culinary heritage – served at Christmas and birthday feasts and enjoyed at many other family occasions.

In India, during the festival of Diwali, a popular dish is ratalu nawabi. Slices of purple yam (ratalu) are fried in fragrant oil and added to a rich, hot and spicy masala mix.

And, wherever you are, if you want to add texture, a sweet nutty taste and some big colour to your cooking, the perfectly purple yam will positively fit the bill.

JIANG NAN RESTAURANT, KUTA

Authentic flavours of the Orient come to Kuta

There is no shortage of Indo-Chinese cuisine across Lombok but what about the real deal? Many restaurants pay homage to Chinese food but the influence tends to be more Indo than Oriental. Outside of the Chinese owned eateries in Mataram, authentic Chinese is surprisingly thin on the ground. In Kuta, Jiang Nan Restaurant is now filling this gap with not only authentic East Asia flavours but also an eatery full of character that wouldn’t look out of place in the Middle Kingdom.

The overall design aesthetic of the restaurant is typical tropical style with a few distinctive Oriental touches. Accessed through an impressive stone archway, an open air courtyard forms the centrepiece, with abundant bamboo fixtures and a liberal sprinkling of tropical plants throughout. It has a very cosy, rustic ambience with a mixture of natural wood tables, and vintage artwork adorning the walls.

The layout is ideal for group dining or for a romantic meal for two, thanks to little quiet nooks and the mood lighting. It is surprisingly spacious. The lighting itself gives it an authentic vibe with hanging Chinese lanterns and Oriental style neon signs illuminating the space after dark.

It’s a visually appealing place that is matched by the artfully presented food. It has a rotating yet compact menu with an array of interesting dishes spanning dim sum delights, authentic stir fries and noodle dishes. Steamed dumplings come in many varieties including Kimchi pork, veggie and tuna, as well as prawn and chicken wontons. There are other snackable bites to share such as steamed Gua Bao buns, chicken wings and more.

Mains include slow cooked beef noodle soup or you can spice it up with chilli prawn and garlic noodles. There is a pretty good variety of stir-fries too with timeless favourite lemon chicken, Mapo tofu or Hunan beef. For something a little more exotic, check out the BBQ flavoured octopus stir fry. There is a decent selection of veggie and gluten-free options and everything is nicely presented. Desserts include chocolate lava Bao steamed buns.

Jiang Nan has a pretty impressive drinks menu with wine (by the glass or bottle), beers and classic cocktails like daiquiri, mojito and margaritas. Homemade healthy concoctions range from mint lime ice tea and kombucha.

If you want to give the uninspiring Indo-Chinese staples a miss and try some authentic flavours of the Orient, Jiang Nan is a top choice in Kuta. It is located in the heart of town, nestled between the beachfront and Kuta’s bar and café scene.

Wednesday Promotion – All dumplings 30k

Jalan Raya Kuta No.3, Selong, NTB 83573

+6282340482082

jiangnan.lombok@gmail.com

@jiangnanlombok

STIR IT UP

Stories and recipes from a bar owner in paradise…

KOSONG

In most developed countries, you can buy pretty much anything you want, often anytime you like. Need ice cream at three a.m.? Feel like baking a cake on Sunday and missing some ingredients? Or want to experiment with new cocktail ingredients? Just pop into a nearby grocery store and buy what you need. Or, if you can’t find it there, get a drone from Amazon to deliver it in a couple of hours… Moving to Indonesia six years ago, we had to suspend those expectations. And even more so when we moved to Lombok. Five years ago, Kuta, the town closest to our home in Selong Belanak, didn’t have a grocery store, just local mini markets. No disrespect to local mini markets – today I love shopping there – but as a newcomer it took some

getting used to. However, things are changing, developing all the time. Now we have a Western grocery store, a French deli and lots of other offerings around us.

The challenge that remains, however, is many products are not consistently available. Two of my most dreaded Indonesian words are “kosong” and “habis” (empty and finished), meaning they don’t have what I want. This makes running a craft cocktail bar in the “middle of nowhere” a constant exercise in adaptation and supply chain wizardry. But, as the saying goes, necessity is the mother of invention. A little over a year ago, for example, we had the “Great Schweppes Tonic Water Shortage.” And I don’t mean Tonic Water is out today but don’t worry, you can get it next week. No, I’m talking about three to four months with no delivery date on the horizon.

So, we had to experiment with different alternatives. To make your own tonic water, you mainly need quinine or cinchona bark. Fortunately for us, there are cinchona growers in Java, so we could find a good supply of the bark that gives tonic water its distinctive bitter taste (and malaria fighting properties). Other ingredients, like citrus fruit, lemongrass and cardamom are readily available across Lombok.

Once we started experimenting with these ingredients for our own tonic syrup, the flavor was so much better than Schweppes that we made the “Klub Tonic & Gin” our main G&T cocktail. The gin that we serve with it is East Indies Archipelago Gin, made by Spice Islands Distillery in Bali, and it’s one of my personal favorites in the world. The flavor profile of the gin is so elegant that mixing it with Schweppes Tonic Water is like a cardinal sin. Our tonic syrup, however – born out of a need to overcome “kosong” – turned out to be the perfect companion for a refreshing sip on any of our tropical afternoons or evenings! When we welcome you back to Klub Kembali, ask about the other ingredients or liqueurs we make ourselves, and we’ll tell you the story behind them.

Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.

Klub Kembali Tonic Syrup

Ingredients

• 3 cups of water

• 1 orange (zest and juice)

• 1 lemon (zest and juice)

• 1 lime (zest and juice)

• 3 stalks of finely chopped lemongrass (whites only)

• 3/4 cup cinchona bark (not all cinchona bark is equally strong, experiment with the quantity to make the syrup as bitter as you like it)

• 4 smashed cardamom seeds

• 1/4 citric acid

• 2 cups sugar

• 1/4 tsp salt

Preparation

Put all the ingredients into a pot and boil on low to medium heat for about 45 minutes, stirring occasionally. Let the syrup cool for 30 minutes. Strain out the solids, and bottle. Makes enough for approximately 20 drinks; keeps in the fridge for up to two weeks.

Klub Tonic & Gin

To create your own “Klub Tonic & Gin,” fill a glass with ice cubes, 1 1/2 oz East Indies Archipelago Gin, 3/4 oz Tonic Syrup, and top up with soda water. Stir lightly and garnish with a lime slice.

cinchona bark

VILLA SELALU

ESCAPE TO ONE OF THE “SECRET GILIS” FOR A REMOTE AND BLISSFUL STAYCATION. POOL VILLA LUXE IN SENGGIGI

KALANDARA THINKING OUT OF THE BOX

INNOVATIVE INVESTMENT OPPORTUNITIES IN SOUTH LOMBOK REAL ESTATE

ESTATES

VILLA SELALU

Escape to one of the “Secret Gilis” for a remote and blissful staycation.

Like its neighbouring “Gilis”, palm-dappled, white sand beaches, gently lapped by turquoise waters are ubiquitous in Gili Gede. But the largest of these “Secret Gilis” offers a whole lot more. Its larger size works in its favour, offering something a little different from the norm with a scenic, hilly interior. The luxury hideaway Villa Selalu fully embraces this undulating topography with priceless, 360° uninterrupted views as far as the eye can see.

Villa Selalu sits perched on a grassy hilltop offering unique wraparound views of Gili Gede, to the mountains of Lombok & Bali, as well as surrounding ocean scenery. Its open-plan design brings nature indoors, with a constant, gentle and welcoming breeze, framed by a lush palette of verdant green and turquoise blue.

The villa features three oversized master bedrooms located off the terrace, with a fourth situated at a lower level with garden and distant ocean views. The crisp white décor pays homage to the ocean, beach and mountains, with subtle aquamarine hues and arty natural accessories as well as a splash of intense colour in contemporary Australian artwork. Sink into the plump super-king size beds with a choice of soft bamboo or cool crisp cotton bedlinen and a pillow menu. The huge marble bathrooms are partly open to the scenery.

The main living area is large and uncluttered, with ample seating on comfy sofas, exuding a timeless feel with “old world” rattan seating. A large 12-seater dining table takes pride of place overlooking the pool, with additional seating for snacking or lounging found on the outside terrace.

Adjacent is a dedicated entertainment room for binge watching your favourite TV shows or movies, and also serves as a place of private quietude to curl up with a good book.

Luxury villa living offers the flexibility to eat what you want, when you want. At Villa Selalu, a live-in chef is on hand to cater to your every need, meaning, you don’t have to don an apron or pick up a single saucepan - it is a vacation after all! All dietary needs can be catered for including gluten free, dairy free, vegetarian and vegan, to name a few. Much of the fresh produce is sourced in Lombok and organic, where possible. Seasonal All-Day Menus are available - an assortment of dishes created by the chef, both Asian inspired and Western cuisine and are offered for lunch or dinner. As well as the commercial kitchen, there is a separate, dedicated guest kitchen, where a coffee or light meals can be prepared, if guests prefer. There is also a gas-powered BBQ for al fresco meat feasts under the starry night sky.

The sprawling Villa Selalu estate offers access to a private beach, plus complimentary pushbikes, paddle boards, kayaks and snorkelling equipment for guests to use as they please. Venture out around the island, or into nearby coral reefs teeming with marine life that are just waiting to be explored.

+61411031607

@villaselalugiligede

@villaselalugiligede

www.villaselalugiligede.com

KALANDARA

POOL VILLA LUXE IN SENGGIGI

Senggigi’s hotel and resort scene continues to evolve post-pandemic. One key addition everyone is currently talking about is Kalandara Resort, which soft launched last year. For the curious, the name "Kalandara” comes from the Sanskrit meaning for the sun.

Kalandara boasts that all-important beachfront location in a relatively quiet setting, nestled among the greenery. The resort’s terraced design unlocks views across the ocean and brings nature closer. The resort offers a trio of accommodation options: There are Anila pool villas for couples, Akasa twobedroom pool villas perfect for families, and the Amreta threebedroom villa, ideal for larger groups. They are set at a higher elevation for sweeping sea views with vertical transportation to the villas from the resort lobby.

All with their own private pools, the villas exude modern luxury with traditional design elements. Expect artistically crafted natural stonework, bamboo and alang-alang thatched roofs. They are in neutral tones with colourful blue and light brown shades to replicate the surrounding scenery. Each have spacious outdoor terraced spaces to catch the cool breezes and take in the iconic ocean sunsets.

The main social hub of Kalandara Resort is the eye-catching elevated infinity pool and Amatera Restaurant. Open for breakfast, lunch and dinner, Amatera has elegant, rustictropical décor with a semi-fine dining menu and a casual selection of lunchtime Indonesian and western dishes. It has a romantic ambience after dark with elegant table settings and soothing background music. The restaurant also organizes floating breakfast in the pool and sunset barbecues. Plus, there is the rare option of traditional afternoon tea as well as weekday happy hours in the evening.

The relaxing resort vibe at Kalandara is supported by a focus on mindful living and wellness. The luxury Aluna Spa offers botanical inspired signature treatments as well as a dedicated beauty salon, sauna and jacuzzi. There is also a standalone Yoga space.

The resort covers a large landscaped area with several scenic options for al fresco social events and gatherings, which can be organized inhouse with a variety of inclusive packages. Wedding celebrations can also be arranged. For more formal gatherings, the resort has a meeting room for hire.

Jl. Raya Senggigi, Mangsit, West Lombok 83355

+623130001688

+6285186816680

kalandararesort

reservation@kalandararesort.com www.kalandararesort.com

INNOVATIVE INVESTMENT OPPORTUNITIES IN SOUTH LOMBOK REAL ESTATE: THINKING OUT OF THE BOX

Lombok is buzzing with activity, featuring the vibrant northern Gilis, the longestablished tourist hub of Senggigi, and the majestic Mount Rinjani, all located in North Lombok. On the wilder side of Lombok, the south coast, known for its endless surfbreaks, you can discover the timeless charm of the Southern Gilis, housing the international Marina Del Rey, the peaceful beauty of Selong Belanak and the budding tourist hotspot of Kuta Mandalika.

South Lombok, where the international airport is located, is now host of the MotoGP international circuit. Following the buildup in infrastructure, a new phase marked by robust tourism growth has begun since early 2023, signifying a shift from the era of adventurers and trendsetters to a new wave of trend followers exploring Lombok for nature travel and lifestyle investment. We are witnessing a surge in real estate projects characterized by creativity and a sustainable vision.

Amid the myriad of promoted "best investment opportunities," it becomes crucial to distinguish between conventional and intelligent choices. This discussion encourages thinking outside the box and exploring unique yet highly profitable prospects in South Lombok. Consequently, we present key insights into making smarter investment decisions in South Lombok real estate, moving beyond conventional considerations of property location and valuation to explore the much needed parameters of our time such as sustainability, social impact, and business identity.

Firstly, sustainability is about the vital importance of building a business with more real, greener spaces using eco-friendly technologies. Xanadu surf & yoga boutique retreat serves as a model with heart, nestled amid the iconic hills of Kuta bay. The luxury eco hotel, designed by Paula Huerta from Bambook Studio, uses passive cooling, water collection and solar energy. The project is almost a Net Zero building: It has a 35kvA solar system installed that feeds to the National Grid as much zero carbon power as it uses, becoming Electricity Neutral. Investing in solar energy, especially under Indonesia's equatorial sun, makes significant sense. Marc Pop, founder of Smart Energy and a recent resident of South Lombok, explains:

© NAGAINDO

"Solar energy, paired with modern lithium batteries, offer nowadays an affordable alternative to PLN and relying on diesel gensets for blackouts. However, we do always guide our clients to making their building as energy efficient as possible in the first place."

Secondly, integrating social and environmental objectives into real estate projects is also very crucial in our opinion for the long term success of your project in Lombok. Initiatives like Plastik Kembali, spearheaded by Artistic Director Elissa Gjertson, utilize artistic techniques for melting and forming recycled plastic. In 2019, Plastik Kembali opened its first studio in Selong Belanak, using recycled plastic to make a positive impact. Another noteworthy project is the eco-lodge Disini, which not only practices sustainability but also leads the organization of eco flea markets around Lombok.

Finally, crafting a distinctive business identity sets an organization apart and ensures the perpetuity and recognition of your enterprise in most circumstances. Terra, a plant-based restaurant, exemplifies this with its sustainability focus and the unique expertise of Head Chef Mamiko Eda. As a former teacher at the Japanese Macrobiotic School and having worked with renowned chef Alice Waters, Chef Mamiko brings her expertise to Terra. The restaurant actively promotes environmental protection and education, combining plant-based, gluten-free, and dairy-free dishes with a rich supply of local ingredients for a unique culinary experience.

Come Explore More Opportunities in South Lombok

Our business model at Nagaindo involves introducing investors to the intricacies of the Lombok real estate scene. Whether you seek to buy land, develop, acquire an existing business, expand, build a unique brand, or find a strategic partner, our local network of officials and business experts is here to support you. We offer insights from our experience in plant-based food and slow food, but also yoga and wellness. We strive to preserve traditional and regional cuisine and encourage farming of plants, seeds, and livestock characteristic of the local ecosystem. It promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity. We also share with our clients and partners an understanding of the market and the necessary connections to help them thrive in South Lombok.

Visit us in Lombok to explore opportunities and discuss innovative ventures at our fully solar wood cabin (designed by Paula Huerta again) in Twin Peaks beachfront estate or over creative drinks at Klub Kembali, a craft cocktail and fusion cuisine gem in Selong Belanak.

Jean Marc Reynier

Passionate Lombok citizen Director & Founder of Nagaindo www.naga-indo.com

@SMARTENERGY.TECH

© NAGAINDO

Nico De Soto visits Klub Kembali, Selong Belanak

On January 29 th, Selong Belanak’s premiere craft cocktail destination, Klub Kembali, welcomed world renowned bartender, Nico De Soto for a special Master Class and tasting event. The Master Class was attended by 25 of Selong Belanak’s hospitality leaders with a special question-and-answer session that brought new insights to all. The evening continued with a guest shift by Nico featuring three special Indonesian-inspired cocktails that were created in collaboration with Klub Kembali. The special cocktails remain available for tasting through the end of February at Klub Kembali, which is open Mondays through Saturdays from 3 p.m. to 10 p.m.

Instagram: @klubkembali | WA: +62 817 9777 701

This is Lombok!

Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:

Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.

Gili Islands

A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.

Kuta and South Lombok

Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.

The Southwest

Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.

Mount Rinjani

For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.

THE DIRECTORY EAT

Senggigi and the West Coast

Cafe Alberto

+62 370 693 039 / 693 313 www.cafealberto.com

La Chill

+62 370 693 925 www.lachillbar.com

Lotus Bayview

+62 370 693 758

www.lotus-restaurants.com/lotusbayview

Quah Restaurant

+62 370 693 800 www.quncivillas.com

Quali Restaurant

+62 370 693 800 www.quncivillas.com

Salt Takeaway & Delivery

+62 82 340 979 003

SENJA Lounge & Dine

+62 370 693 333

www.sheratonsenggigi.com/senja

Square Restaurant & Lounge

+62 370 664 4888 www.squarelombok.com

Temptations

+62 812 3948 3982

The Kliff

+62 370 6197 888 www.katamaranresort.com

The Ballroom Restaurant

+62 370 693 831 www.purimas-lombok.com

The Taman

+62 370 693 842 www.the-taman.com

Kuta and South Lombok

Aura Lounge & Bar

+62 812 3682 3141 www.selongselo.com/aura

El Bazar Cafe & Restaurant

+62 819 9911 3026

Ashtari

+62 811 3884 838

www.ashtarilombok.com

Curfew

+62 811 3960 1771

Knalpot

+62 823 4099 2492

KRNK Restaurant +62 823 4017 9854

Gili T

Kayu Cafe

+62 878 6239 1308

Malibu Beach Club

+62 370 619 5251

www.malibuclubgili.com

Pearl Beach Lounge

+62 81 337 156 999

www.pearlbeachlounge.com

Scallywags Seafood Bar & Grill

+62 819 17432086

www.scallywagsresort.com/bar-grill

The Banyan Tree

+62 878 6239 1308

Pituq Cafe

+62 812 3677 5161

The Roast House

+62 896 1027 3326

www.giliroasthouse.com

Gili Air

Coffee & Thyme

+62 853 3879 4046

Mowie's

+62 878 6423 1384

www.mowiesgiliair.com

Pachamama Organic Cafe

+62 878 6415 2100

www.pachamamagiliair.com

Scallywags Beach Club

+62 878 6584 7309

www.scallywagsresort.com/beach-club

The Mexican Kitchen Gili Air +62 877 6550 3931

Gili Meno

Karma Reef Beach Resort +62 370 630 981 www.karmagroup.com/karma-beach

Mahamaya Restaurant & Bar +62 888 715 5828 www.mahamaya.co

Adeng-Adeng Beach Restaurant & Bar

+62 818 0534 1019

PLAY

Spas and Wellness

Senggigi

Orchid Day Spa and Beauty Salon

+62 819 153 928 99

Puri Mas Spa

+62 370 693 831

www.purimas-lombok.com

Qambodja Spa

+62 370 693 800 www.quncivillas.com

The Laguna Beach Spa +62 370 693 333 www.starwoodhotels.com

Uma Bhumi Nusantara Day Spa +62 859 3946 3279

Kuta and South Lombok

Ashtari Yoga

+62 812 3892 0735 m.facebook.com/AshtariYoga

Novotel Beachside Yoga

+62 812 3892 0735

Gili T

Azure Spa at Pesona Resort +62 823 3910 4881

Wagwan Spa

+62 370 614 5301

www.wagwanspa.com

Gili Air

H20 Yoga and Meditation

+62 877 6103 8836 www.h2oyogaandmeditation.com

Gili Meno

Karma Sea Spa +62 370 630 982 www.karmaspas.com

Retail

Senggigi and West Coast

Asmara Collection, Lombok +62 370 693 619

Sasaku

+62 899 1000 031

Kuta and South Coast

Matcha Spa

+62 823 3905 0182

Nalua Surf Shop

+62 819 0796 9162

Gili T

Casa Vintage +62 819 1724 3808

Health & Leisure / Recreation Senggigi and West Coast

Pirates’ Bay Cruising

+62 821 4500 3903

www.piratesbaycruising.com

Scuba Froggy +62 370 693 901

www.scubafroggy.com

Sire & Tanjung

Lombok Golf Kosaido Country Club

+62 370 640 137

Kuta and South Coast

Ashtari Cooking Class

+62 812 3608 0862

www.ashtarilombok.com

Sekotong

DiveZone

+62 819 0785 2073 www.divezone-lombok.com

Gili T

Freedive Gili

+62 858 5718 7170 www.freedivegili.com

Gili Cooking Classes

+62 877 6324 8215

www.gilicookingclasses.com

Gili Golf

+62 821 4501 6419

Manta Dive

+62 370 614 3649

www.manta-dive.com

Scallywag Divers

+62 877 6586 7517

Gili Air

Gili Cooking Classes

+62 878 2157 0188

Oceans5

+62 813 3877 7144

www.oceans5dive.com

Gili Meno

Amber Yoga Retreat & Spa

+62 822 3759 6677

Other

Rinjani Country Club Golf Course

+62 828 9703 0270

www.lombok-golf.com

STAY

Hotels

Senggigi and West Coast

The Chandi Boutique Resort & Spa

+62 370 692198

www.the-chandi.com

Jeeva Klui

+62 370 693 035

www.jeevaklui.com

Kebun Villas & Resort

+62 370 692 999 www.kebunresort.com

Living Asia Resort & Spa

+62 370 693 519

www.livingasiaresort.com

Merumatta Beach Resort

+62 852 3723 6446

The Oberoi Lombok

+62 370 613 8444

www.oberoihotels.com/hotels-inlombok

Puri Mas Boutique Resort & Spa

+62 370 693 831

www.purimas-lombok.com

Qunci Villas

+62 370 693 800

The Sheraton Senggigi Beach Resort

+62 370 693 333 www.sheraton.com/senggigi

Sudamala Suites, Lombok

+62 370 693 111 www.sudamalaresorts.com

Kuta and South Lombok

Origin Lombok

+62 370 615 8550 www.originlombok.com

Kies Villas

+62 878 6553 4450 www.kiesvillaslombok.com

Novotel

+62 370 615 3333

www.novotel.com

Selong Selo Residences

+62 813 3779 1400

www.selongselo.com

Sekotong

Cocotinos

+62 819 0797 2401

www.cocotinos-sekotong.com

Gili T

Aston Sunset Beach Resort

+62 370 633 686

www.aston-international.com/eng/ hotel-detail/244/aston-sunset-beachresort---gili-trawangan

Pondok Santi Estate

+62 819 0705 7504

www.pondoksanti.com

Pearl of Trawangan

+62 813 3715 6999

www.pearloftrawangan.com

Gili Meno

Karma Reef Beach Resort

+62 370 630 981

www.karmagroup.com/karma-beach

Mahamaya, Gili Meno

+62 370 637 616 www.mahamaya.com

Property

Amber Lombok Beach Resort www.amber-lombok.com

Kuta Heights Development

+62 821 4587 5594

+62 817 6673 983

www.kutaheightslombok.com

Lombok Eco Developments

+62 817 713 708

www.lombokecodevelopments.com

Lombok Property & Investment

+62 819 0797 4075 www.lp-i.co

NAGAINDO

+62 813 5332 9501 www.naga-indo.com

Private Sanctuary

+62 821 4741 9919

www.private-sanctuary.com

Reef Property Lombok

+62 852 3801 4269

Tate Developments

+62 818 0376 0677

www.tatedevelopments.com

Charity

Endri's Foundation www.endrifoundation.or.id

Face This www.facethis.org

Gili Eco Trust +62 813 3960 0553

www.giliecotrust.com

Lombokcare

+62 370 6194201

ESSENTIAL INFORMATION

EMERGENCY NUMBERS

Ambulance

Phone: 0370 623 489

Emergency call: 119

Fire Brigade

Phone: 0370 672 013

Emergency call: 113

Lombok Police

Jl. Gajah Mada No7, Ampenan

Phone: 0370 693 110

Emergency call: 110

Tourist Police Senggigi

Jl. Raya Senggigi km 1

Phone: 0370 632 733

HOSPITALS

Harapan Keluarga

Jl. Ahmad Yani, Selagalas

Phone: 0370 617 7000/617 7009

Risa Sentra Medika

Jl. Pejanggik No.115, Cakranegara

Phone: 0370 625 560

New Mataram Public Hospital

Jl. Bung Karno No.1, Mataram

Phone: 0370 645 045

Mataram Public Hospital

Jl. Pejanggik No.6, Mataram

Phone: 0370 623 498

Siti Fajar Moslem Hospital

Jl. Panca Warga, Mataram

Phone: 0370 623 498

Anthonius Catholic Hospital

Jl. Koperasi, Ampenan

Phone: 0370 621 397

Police Hospital

Jl. Langko No.54, Ampenan

Phone: 0370 633 701

Army Hospital

Jl. HOS Cokroaminoto No.11, Mataram

Phone: 0370 621 420

Central Lombok Public Hospital

Jl. Jen Basuki Rachmat, Praya

Phone: 0370 654 007

East Lombok Public Hospital

Jl. Prof M. Yamin No.55, Selong

Phone: 0376 216 80

HEALTH CLINICS

Biomedika Clinic

Jl. Bung Karno No.143, Mataram

Phone: 0370 645 137

Medika Husada Clinic

Jl. Raya Senggigi

Phone: 0370 664 480

Klinik Prodia

Jalan Pejanggik No.107, Mataram

Phone: 0370 635 010

Hotel Villa Ombak Clinic

Gili Trawangan

Phone: 0370 642 336

Jolie Sourire Dental Care

Mataram Mall

Jl. Pejanggik, Mataram

Phone: 0370 668 1797

PHARMACIES

Guardian Pharmacy

Mataram Mall

Jl. Pejanggik, Mataram

Phone: 0370 629 921

Kimia Farma

Jl. Sriwijaya No.295, Mataram

Phone: 0370 633 211

Jl. Pejanggik No.48, Mataram

Phone: 0370 638 502

Jl. Catur Warga, Mataram

Phone: 0370 634 774

Jl. M. Yamin No.155 Selong, East Lombok

Phone: 0376 220 51

TAXI

Bluebird Taxis

Phone: 0370 627 000

IMMIGRATION OFFICE

Department of Immigration

Jl. Udayana, Mataram

Phone: 0370 632 520

POST OFFICES

Central Post Office

Jl. Sriwijaya, Mataram

Phone: 0370 632 645

Jl. Langko, Ampenan

Phone: 0370 631 642

Jl. Raya Senggigi

Phone: 0370 693 711

INTERNATIONAL SCHOOLS

Mandalika Intercultural School

Kuta, Lombok

Phone: 0813 5357 8345

Nusa Alam

Kompleks Grand Natura, Jl. Bung Hatta

Phone: 0370 647 510

AIRLINE SALES OFFICES

AirAsia

Lombok International Airport

Garuda Indonesia

Jl. Panca Usaha No. 11, Mataram

phone: 0370 649999

Lion Air

Jl. Sriwijaya No.81, Mataram

Phone: 0370 629 111

CAR RENTAL COMPANIES

Gilitrans

Phone: 0813 1313 7732

FREIGHT/COURIER COMPANIES

Tiki

Jl. Anyelir No. 1, Mataram

Phone: 0370 633 014

DHL

Jl. Hos Cokroaminoto

No.53G, Mataram

Phone: 0370 639 400

PUBLIC UTILITIES

Electricity (PLN)

Jl. Langko No. 25, Ampenan

Phone: 0370 632 182

Jl. Raya Sengiggi

Phone: 0370 693 535

Water (PDAM)

Jl. Pendidikan No.29, Mataram

Phone: 0370 632 510

Jl. Raya Sengiggi

Phone: 0370 693 886

CHURCH SERVICES

Bethany Mataram Church

Jl. I Gusti Ketut Jelantik Gosa

No.23, Mataram

Phone: 0370 625 956

HKBP Mataram Church

Jl. Gili Air No.4, Mataram

Phone: 0370 632 924

Kristen Tuhan Church

Jl. Ekas No.47, Mataram

Phone: 0370 621 811

Masehi Advent H7 Church

Jl. Kom L Yos Sudarso No.16, Mataram

Phone: 0370 638 500

Pantekosta Church

Jl. Pariwisata No.4, Mataram

Phone: 0370 631 219

Katholik Church

Jl. Majapahit No.10, Mataram

Phone: 0370 634 397

CONSULATES IN BALI

Australia (Also consular service for Canada and New Zealand nationals)

Jalan Tantular No. 32, Renon, Denpasar

Phone: 0361 241 118

Brazil

Jl. Raya Legian No.186, Kuta

Phone: 0361 757 775

Czech Republic

Jalan Pengembak No.17, Sanur

Phone: 0361 286 465

Denmark

Jl. By Pass Ngurah Rai–Pemogan No. 852, Denpasar

Phone: 0361 821 6979

France

Jl.Mertasari Gg. II No.8, Sanur

Phone: 0361 285 485

Germany

Jl. Pantai Karang No.17, Sanur

Phone: 0361 288 535

Italy

Lotus Enterprise Building

Jl. By Pass Ngurah Rai, Jimbaran

Phone: 0361 701 005

India

Jl. Raya Puputan No.42, Renon, Denpasar

Phone: 0361 241 987

Japan

Jl. Raya Puputan No.170, Renon, Denpasar

Phone: 0361 227 628

Mexico

Jl.Prof. Moh. Yamin No.1, Renon, Denpasar

Phone: 0361 223 266

Netherlands

Jl.Raya Kuta No.127, Kuta

Phone: 0361 761 502

Norway

Segara Village Hotel

Jl. Segara Ayu, Sanur

Phone: 0361 282 223

Russia

Bali Kencana Resort II

Block Cendrawasih No.18, Ungasan

Phone: 0361 279 1560

Spain

Kompleks Istana Kuta Galeria

Blok Valet 2, No. 1

Jl.Patih Jelantik, Kuta

Phone: 0361 769 286

Sweden & Finland

Jl. Segara Ayu No.2, Sanur

Phone: 0361 282 223

Switzerland

Kompleks Istana Kuta Galeria

Blok Valet 2 No.12

Jl. Patih Jelantik, Kuta

Phone: 0361 751 735

United Kingdom

Jl. Tirta Nadi No.20, Sanur

Phone: 0361 270 601

United States of America

Jl. Hayam Wuruk No.188, Denpasar

Phone: 0361 233 605