Another varied mylombok issue this month headed to laid back Gili Asahan to give you the lowdown on the island lifestyle as well as showcasing the famous wild horses. We’ve got more inspiration for your next cool staycation too with Tropik Resort, the one-bedroom villas at Tias Villas and look ahead to the highly anticipated opening of The Sira in North Lombok. Also, don’t miss details of the recent ground breaking ceremony for Atrium.
This issue’s culinary journey is a varied and mouth-watering one; There is a profile of Papaya on Gili Air, we caught up with the chef of Milky Wave – Japanese fusion restaurant, and highlight the health properties of oysters, plus the recent Paella Evening at Mango Rooftop in Selong Belanak. Planning to get married in Lombok? Don’t miss the feature on Selong Selo Weddings.
As ever, we bring you stories of Lombok’s unsung heroes and local personalities. Our interviews have a loose musical theme as you get acquainted with Lombok Ethno Fusion Band and the owner of Soiree Lombok. The summer season may have wound down now but there is no shortage of cool events and happenings taking place across the island — and you’ll hear about them first at mylombok.
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ON THE COVER
Photo by Pablo Zapater pzswag
Destination Gili Asahan
Motorsport Indonesian GP
Lombok Eco Market Bumbu Indonesia
Meet the Expat
Josh – Soirée Lombok
Local Profile
Lombok Ethno Fusion
Through a Lense
Wild Horses of Gili Asahan
EAT
Chef Interview
Saito Tsutomun, Milky Wave Lombok
Eating Out
Papaya Restaurant & Beach Club ESTATE
Luxury Living Villa Tias
Hotel Review
The Sira Lombok
GILI ASAHAN
INDONESIAN GP 2024
AN OFF-THE-RADAR CHILL ISLAND EXPERIENCE WILL WE GO BEYOND?
LOMBOK ETHNO FUSION
TRADITIONAL MUSIC AND ALL THAT JAZZ
explore
GILI ASAHAN
An Off-the-Radar
Chill Island Experience
Just a short boat ride from the Sekotong mainland, Gili Asahan is still very much a would-be castaway’s goto island escape. The stream of weekend day trippers give the impression it’s no longer the serene ‘secret Gili’ of old, but don’t believe it — almost nowhere else comes close to the chilled out factor of Gili Asahan.
Rest assured, there’s plenty of beach space for everyone. During the week and overnight when the day trippers have gone, it’s still very much a peaceful haven to disconnect, chill out and experience authentic island life.
Choose from any of the fine white sandy beaches that line the coastline, each offering top notch snorkeling spots just metres offshore. The reefs are still pristine and teeming with reef fish and turtle encounters. Kayaking is gaining in popularity here, With a few days to spare, Gili Asahan makes for an excellent base to learn scuba diving on uncrowded reefs throughout Sekotong Bay.
While the main attractions are on the beach and in the water, Gili Asahan has much more to offer. For its size, the island has surprising natural diversity, from coconut groves, dense tropical vegetation, and walkable paths through undulating hills that unlock sweeping ocean views. Look up and you may even see the occasional sea eagle soaring overhead. With a relatively sparse population and a slow pace of development, starry night skies are some of the most shimmering in Lombok.
The island has a small village community where goats and cows roam free and young kids play. Fishing is a major industry in Asahan; it sustains the tourist reliant cafes and hotels as well as every household on the island. You’ll notice the fishing nets hung up to dry each afternoon. Asahan is also noted for its pearl farming, which still exists albeit in a very low key way. A few small areas in the shallows are buoyed off and dedicated to pearl cultivation. There is also an abandoned pearl farm which can be seen.
@amaheliagiliasahan
@amaheliagiliasahan
In recent years Gili Asahan has gained a name as a burgeoning yoga haven. With zero nightlife and a very rustic, back to basics vibe, it’s the ideal island hideaway to connect with nature in a mindful way. Some of the few large resorts on the island offer yoga facilities, from private or group sunrise and sunset sessions and full-on private retreats for groups. This includes Gili Asahan Eco Lodge, which has a hillside yoga shala overlooking the ocean, Pearl Beach and Vayam Beachfront resort. If a full rest of mind, body, and soul is required, then Gili Asahan is just to place to do it.
Beyond these resorts there are several other accommodation options ranging from low key family run homestays and a select few upmarket private villas.
@amaheliagiliasahan
@amaheliagiliasahan
@amaheliagiliasahan
Destination Weddings, Lombok Style
Selong Belanak Steals the Show
BY BRADLEY GAYLARD-SKEWES
Lombok has always been Bali’s more introverted sibling. However, over the past few years, ‘The Island of a Thousand Mosques’ has quietly been gaining a reputation of its own as an emerging hotspot for destination weddings. While Bali might be the first place that springs to mind for many international couples (last year, Bali hosted over 10,000 weddings), more and more are choosing Lombok for their nuptials, with Selong Belanak leading the way. Whether you're a local resident or a visitor, this emerging trend is bringing exciting opportunities to the island.
When you think about it, it makes sense. Selong Belanak is a quintessential, picture-perfect paradise, with turquoise waters and verdant mountains, divided by a ribbon of soft, white sand. No wonder it is quickly becoming the go-to spot for couples looking to say “I do”. Unlike the crowded and developed spaces of Bali, Selong Belanak offers a sense of exclusivity. It’s a place where couples can have their dream wedding without having to share the moment with hordes of tourists.
The Rise of the Destination Wedding
Destination weddings are booming, now making up 25% of the wedding market, a major leap from just a few years ago when they represented only 5%. With more couples financing their own weddings and marrying later in life, they are steering away from traditional formats in favour of something fresh and exciting. These weddings allow them to break free from conventional formats and design a day that reflects their personal style.
It may seem counter-intuitive, but destination weddings are also often more affordable than traditional ceremonies. Many destination venues offer customizable packages that take care of everything, from décor to catering, reducing the stress that often accompanies wedding planning. This streamlining allows couples to focus more on enjoying their special day and less on managing endless details.
Selong Selo: Where Luxury Meets Local Charm
With a prime location that boasts panoramic views of Selong Belanak Bay, Selong Selo Resort & Residences is one such venue that has identified destination weddings as an opportunity to attract more visitors to the region. The resort’s unpretentious luxury, coupled with a stunning, picturesque outlook, strikes the perfect balance for couples who want a wedding that feels both expansive and intimate. “We’ve definitely seen a sharp increase in interest for Lombok as a wedding destination,” notes Selong Selo General Manager, Bobbie-Jane Gaylard-Skewes. “In 2025 alone, we will host more destination weddings than the total number of weddings booked since the pandemic. It’s a remarkable indication of how much the market has grown.”
Bobbie-Jane says, “I think what sets Lombok apart – aside from the natural beauty - is that couples are looking for something different. Everyone wants their wedding day to be unique and special, and a lot of the historically popular destinations are starting to feel a bit over-exposed. Lombok still has that off-the-beaten path charm, while offering everything you need for a successful destination event.”
Ash & James: A Lombok Love Story
Australians, James and Ash, fell in love with Lombok and Selong Selo as a place to get married. “We wanted a wedding that felt connected to nature and reflective of the island’s laid-back vibe,” says Ash. “Selong Selo gave us that. We had our ceremony and reception up on the mountain, which was just an amazing backdrop. We also had a pre-wedding party on the beach with all our friends and family who came for the ride.”
For them, it wasn’t just about the wedding day but the whole experience of being in Lombok. “Our guests got to spend time exploring the island, surfing and sightseeing. It was a wedding and vacation all rolled into one.”
This represents one of the biggest perks of a destination wedding — the extended time couples get to spend with their guests. Unlike traditional weddings, where interactions can feel rushed, destination weddings allow for multiday celebrations. It’s not just a special day, it becomes a special week. Also, the commitment required to attend a destination wedding usually means only the closest of friends and family are present.
A Bright Future for Weddings in Lombok
As destination weddings continue to grow in popularity, Lombok is poised to become one of the top spots in Indonesia. For the island’s local communities, this isn’t just a passing trend; it’s an opportunity to share what makes Lombok so special with the rest of the world. And for visitors, whether they’re attending a wedding or planning their own, it’s a chance to experience a side of Indonesia that’s still off the beaten path.
For the locals, the rise in destination weddings is more than just an influx of visitors; it’s an opportunity. From wedding planners to caterers, musicians to tourism operators, many of Lombok’s businesses are now tapping into this growing market.
Selong Belanak and Selong Selo are not just putting Lombok on the map for destination weddings—they're turning ‘ I do’ into ‘I definitely do.’
The Indonesian series of MotoGP in 2024 has been unfolded successfully in Pertamina Mandalika International Circuit. Jorge Martín (#89), the championship title contender, maintained his domination throughout the 27-laps race and came out as the race winner; a perfect ‘revenge’ since his surprising crash after leading with a 3-second advantage just a year before. Rookie Pedro Acosta (#31) filled the second position and the reigning MotoGP World Champion Francesco “Pecco” Bagnaia (#1) completed the podium in a stunning P3 despite having trouble with the clutch during the early part of the race.
Punishing Climate and Temperature
Highly anticipated dry race with 56°C track temperature attracted hundreds of thousands of spectators throughout the weekend. With the punishing humid and hot climate, only 12 out of 12 riders managed to finish. An incident happened soon after the race start when Jack Miller (#43) lost his traction on Turn 3, taking out three riders all at once: Aleix Espargaro (#41), Alex Marquez (#73), and Luca Marini (#10). Meanwhile, the fortune in Mandalika was not for Marc Marquez (#93), at least so far. Following a technical problem that sent his engine into flames in lap 12, he has not yet completed a single main race at Mandalika since 2022, disappointed his loyal fans.
Celebration of the Locals
Unique to the Indonesian series of MotoGP is the colossal cultural performance ahead of the race start. Hundreds of students were dancing on the starting grid to the melodies of Zamrud Khatulistiwa, a popular Indonesian song that depicts the joy of living in the emerald of the equator. Another exciting thing is that this year (except the MotoGP international team), the race organizing team: marshalls, medical, maintenance, and even race direction, were all Indonesians. 90% of 350 participating marshalls were Lombok locals. It surely shows the rise in the people’s
capability and confidence in running a top-notch global motor racing, making the Indonesian GP truly a “celebration of the locals”.
Impressions from Mike Webb, MotoGP Race Director
“This is perhaps the biggest improvement I’ve seen in the human resources side of any track. Biggest improvement and also the fastest. It was very difficult in the first year, but now the level is unbelievable, really, really high: as good as any other circuits.
We’ve done quite intensive training up to the standards we require. The local managers here; the Clerk of the Course and the Circuit Directors have got behind and doubled that stuff after we leave: they’ve carried out, doing the training all the time. So the improvement has being really fast. If we give them suggestions/criticisms or whatever, they can accept it and improve immediately. So I can see there’s really team spirit and they are very proud of what they are doing.”
First Indonesian Clerk of the Course Clerk of the Course, the second-in-command position in the sacred Race Control Room, a position that previously was held by foreigners, this year was filled by Awallutfi Andhika (34), a bright Lombok young person, also the first Indonesian to fill the crucial post! As the CoC, he is responsible for overseeing technical preparations before the race, making sure every aspect matches the international standard. During the race, he coordinates with the Race Director giving directions to the marshalls. Rigorous selection, training, and tests were mandatory in getting a superlicense from the FIM, a motorcycle international governing body, as Dhika passed those challenging stages in France and Thailand in March 2024. He truly believes in the capability of the local people, especially those who are persistent enough to learn.
Priandhi Satria, Mandalika Circuit’s CEO, pinpointed the importance of elevation in local people's skills and involvement. “The circuit is already built and we need to maximize the potential, both in enriching local people’s mindset and strengthening local economy.” He further added “I love giving opportunities to local people who are passionate to learn, regardless of how hard the challenge ahead is. So, I sent two local talents — one of them was only a cleaning service employee at a local hotel in Kuta — to Malaysia’s Sepang Circuit to be actively involved as marshalls during the Asia Road Racing Championship. I sent them there so they can see the world. It will expand their horizon and push their eagerness to always improve”.
Will We go Beyond?
Six series of World Championships have been held in the circuit. Direct impacts in the improvement of local people’s capacity can be clearly seen from the latest MotoGP’s
success. The most important question is, how do we keep the event, and the impacts, sustainable? The same annual problems that lowered the enthusiasm of spectators are still there, like the unreasonable, skyrocketing hotel fare, also highly limited (and expensive) air access to the island. How long are we going to be trapped in this situation? Will the circuit survive and keep its glory in the coming years? Proactive support from local communities and local government is the only answer.
Writer's Profile
Jason Axellino (23) is a Lombok young person who was the Circuit Race Co-commentator for MotoGP and WorldSBK in 2022 and 2023. His undergraduate thesis also analyzed the stakeholder collaboration during Indonesian GP. Currently, he is taking his masters in marketing at the University of Leeds. Find him on Instagram: @jasonaxellinoid.
BUMBU INDONESIA: Pure, Authentic Spices Produced with Love
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.
Bumbu Indonesia, located in Lombok is a smallscale spice producer where everything is grown and processed naturally. Committed to organic farming and traditional methods, they offer a range of pure, authentic spices that capture the true essence of Indonesian flavours.
Where did your inspiration come from?
My inspiration comes from my mom. She always cooks traditional dishes, using a lot of spices. Since I was a child, she would take me to the traditional markets in Yogyakarta. The markets were full of different spices — although, to be honest, I hated going at that time! But, she would always make me smell the spices, tell me the name and its function one by one. As a kid I didn’t really care much about spices but when I started to cook, my interest in spices began to grow. I was a vegetarian for seven years, so I was eager to eat tasty and healthy food: so I started to use healthy ingredients, organic vegetables, no ultra processed foods and a lot of spices. Through trial and error I learned the benefits of each spice, the way to consume them and how to make healthy meals using different spices. Along the way I have also met a lot of people who look after their health, eat organic products and care about our environment, which has had an influence on me.
How did you get started?
Well, the first organic market I attended was Pasar Kamisan in Jogja and when I visited this market I was shocked to see a tofu seller, who was selling home-made organic tofu. This tofu would sell-out every day but every day he would only bring one bucket to sell. Intrigued, I asked him, “why don’t
you bring two buckets to sell?”. He replied with a smile, “For what! One bucket is enough for me, I make it every day with love and I am happy I sell-out every day. I fell blessed to be able to sell one bucket”.
I thought to myself – this is the kind of person I love!
So, I joined their community in Jogja called Komunitas Organik Indonesia (KOI) and this is where the journey of Bumbu Indonesia began.
I wanted to learn more about healthy foods, so one day I went to a natural noodle factory in Magelang, Central Java, to see how noodles are being made without artificial colors. I also stopped at a natural salt farmers house in Gerobogan, Central Java to see how volcanic salt is being produced. The farmer would dry the salt, taken from the lava, using bamboo. This was a great experience for me. I also saw the traditional drying process for curcuma and ginger.
After moving to Bali, I started selling spices at small organic markets in Singaraja, North Bali, and then I moved to Lombok and started to produce the spices myself. I also started producing Jamu, a traditional Indonesian herbal drink, from the spices that I sell.
What happened next?
Bumbu Indonesia joined the Lombok Eco Flea Market and here I sell gluten-free cakes, many Indonesian spices and my famous jamu — kunyit asam, an energized traditional drink that boosts your immune system. We are very happy to be a part of this community and we hope to continue to serve the people who care about our environment and to keep producing sustainable products.
Have you always cared about the planet?
Yes, I have. Thanks to my parents who taught me from a young age about the little things, that can make a difference
in every day life. For example: throwing your own rubbish in the garbage, and eating as many whole foods as possible. My mother always showed me how to plant, love and take care of the garden. We would eat my mother’s home cooked meals, which were always made from natural ingredients, not instant and ultra processed.
The most important for me, is to respect animals and others. We need to remember that every little act matters. We can’t make big changes if we can’t remember to make small changes. We need to start with ourselves, our small community, our own products, our family and slowly these changes will start to make a difference.
How are you helping others think differently?
Through my energy. I believe everybody has their own energy and energy never dies, it is always around us and what we give out will always come back to us. For me, it’s the law of the universe — always be positive in every aspect of life, no matter what happens to you. Through our positive attitude towards others, animals and the environment, we spread good energy, which others can feel and will eventually follow.
How are you changing minds?
By changing myself. It’s very difficult to change others, but I can start by changing myself. Nothing great is easy, but small efforts from everyone can help make changes.
What advice can you give to others who are interested in starting their own sustainable business?
Just be yourself — find your own passion. Do not be afraid of others success, you will get there too. Everybody has their own time and if you work hard, commit and are consistent you will be successful too.
bumbu.indonesia
For Lombok Eco Market schedule: www.lombokecofleamarket.com
Josh – Soirée Lombok
A Touch of Elegance
Soirée Lombok is a new dining destination in Kuta. The concept is designed to offer a contemporary experience with a touch of timeless elegance. The menu is creative, the music is specially selected and the ambience encourages guests to relax in style. Its influence is clearly American, reflecting its owners’ origins.
Josh was born in Missouri and spent his early years in the US. From 2008 to 2011, he served in the army and was deployed to South Korea. He later moved into sales, working in his father’s construction company for three years.
Recently, he spoke with mylombok about the path that led to the groundbreaking Soirée Lombok project.
What was it that took you in a different direction?
I realised I wanted to connect people to God — through knowledge and prophecy. I wanted to give my life to helping other people witness it.
I gave up my sales job and travelled, living in Lebanon, Dubai and Morocco for short periods of time. I met my wife in 2019, while I was in Morocco. She was also there to connect people to God. Later, we then moved back to the States. I am now working to get into a masters program; I want to study Applied Biblical Leadership.
How did you first get started in the hospitality industry?
Serving people is my life. Hospitality is also about that. It’s a huge passion of mine. I was a host at a BBQ restaurant many years ago and then a server. I can also cook really good food!
Because my background is in sales, that’s a connection, too. I only sell things I believe in.
I also enjoy connecting with people. So, working with people in the food and beverage industry and in sales makes sense in my life. And when I know something is good, I will put my life into it.
What were the circumstances of you coming to Lombok?
My father first came to Lombok a few years ago and when he was here, he saw the need for a place like Soirée. We wanted to create something that would be an experience for people — not just a restaurant but a whole experience. My father is also a musician; he really enjoyed the karaoke and singing in Lombok and wanted to take it to another level, so he created Soirée
Were there any difficulties during the project’s development?
Yes, quite a few hiccups. Just one example was the steel structure. We had multiple crews doing the building but finally managed to get it finished. To sum it up I’d say the process was chaotic but beautiful.
Could you tell us about the concept for Soirée Lombok?
We wanted to create a sense of occasion. Soirée, in French, means an evening party, and a similar sounding term, selamat sore, in Indonesian, means good evening. So Soirée has a local and international context for going out and having a good evening.
We open for breakfast, to increase awareness of what we offer, but our focus is on the evenings — 7pm to midnight.
We want it to remain a family environment, where people can feel safe and comfortable.
It’s a special place. And it isn’t just one thing.
It appeals to all the senses. When you walk through the door your eyes take in the class and beauty. You hear the live music and experience the fun. You taste the food and you are overwhelmed by flavour. We use the phrase ‘symphony of the senses’.
The mantra for Soirée is all about service. We serve our employees and we all serve Soirée Soirée serves the end users — our customers. We are all Soirée!
Why do you think Kuta Lombok needs a place like Soirée Lombok right now?
Lombok already has cool places and you can never run out of fun things to do. Soirée is also cool and fun and adds something different. Why not give people an experience that Lombok has never offered before?
Soirée Lombok is more than just another restaurant; it’s also a clear indicator of the rapid development and increasing dynamism of Lombok, particularly in Kuta. As the area continues to attract high-quality establishments, it enhances its appeal and consolidates its position as a premium location — a desirable destination for both tourists and expatriates, potentially driving more interest and investment in the region.
How would you describe the clientele you attract?
We attract all kinds of people who want to have fun. They are coming to Soirée Lombok because they like to have a good time and particularly appreciate that it represents quality at an affordable price.
What can you tell us about the involvement of local people?
The staff, the performers and the customers love it. They are excited to be part of something that hasn’t been here before. They get to be involved in a dream – a vision – that’s been brought to life and is now a reality.
How do you see your own involvement?
I am an owner, with an investment in the project but also with a personal investment in people. I love to give people the opportunity to grow and develop their potential.
For example, I led a group of students on a trip in the east and when they were asked to fill out survey forms about the trip, they said they felt free to make mistakes — messup, even — but were also empowered to learn and grow.
The times when that happens under my leadership are my proudest moments — apart from getting married and having my kids, obviously.
What would you say are the biggest challenges in this line of work?
Probably the usual challenges of managing people. There are also the marketing challenges — working to get the exposure we want.
What do you enjoy most about the Lombok lifestyle?
I am not based in Lombok full time. I live in the US but I plan to be here for two or three months each year. The thing I enjoy most about the Lombok lifestyle is the relaxed vibe — it’s ‘in the DNA’ of the culture.
How do you see Lombok’s future in terms of tourism and hospitality?
I hope to see it developing the facilities as Bali has, but as a cleaner, healthier and better destination. We’re focused on the Soirée project for now but, in terms of future plans, the sky’s the limit.
My biggest hope is that as many people as possible have a chance to experience what we have created at Soirée Lombok.
Jl. Mawun No.Raya, Kuta, Nusa Tenggara Barat 83573 +6285183158089 soireelombok contact@soireedining.com www.soireedining.com
Lombok Ethno Fusion
Traditional Music and All That Jazz
Lombok Ethno Fusion was formed in 2021. The members spoke to mylombok recently and it was clear that the band is about exactly what it says on the label.
First, it’s essentially Lombok. It’s where they met and where they’re based. In a relatively small community, the band members moved in similar circles and got to know each other through playing music.
It’s also about ethnic music — Lombok’s traditional sound — which the group is committed to preserving and bringing to new audiences.
The ‘fusion’ refers to the mix between traditional and modern influences; in this case the major influence is jazz.
The group’s musical style is partly inspired by the jazz greats they love — particularly Miles Davis, the US trumpeter and band leader who dominated 20 th century jazz and was the father of jazz fusion.
The band’s choice of mixing traditional music with jazz is their way of leaving their stamp — ‘putting their DNA’ — on fusion music.
Who’s who in Lombok Ethno Fusion?
The band members are all full-time musicians, focused on writing and creating original songs. They welcome a mixing of ideas and styles. Each of them also brings an individual contribution to the group, in terms of musical talents.
Chandra Irawan is the leader of the group and the guitarist. Originally from Lombok, he began to learn music and started playing guitar at the age of 12. He’s been playing in bands since he was 17 years old.
‘I play all kinds of musical styles but I love to play fusion jazz’.
Tannya Efritzka, known as ‘Anya’, is also a musician — a keyboard player — and the band’s lead singer.
‘I’m from Lombok. I had been thinking about how to save our traditional culture and had just started to sing — both modern and traditional music in Sasak (the language of Lombok) — when I met our guitarist. He was forming a band and asked me to join.
Syahrul Mubarrak is from Lombok and plays the bamboo flute.
‘Its traditional name is suling. I decided to start playing the flute about 5 years ago, mainly because it’s a great instrument for collaborating with other musicians’.
He also has experience singing dangdut, a ‘fusion’ style popular in Indonesia. It involves a singer who’s backed up by a number of musicians and various instruments, with a range of cultural and musical influences.
Yadi Masran is originally from Bandung in Java. He plays the bass guitar, which he learned when he was in Senior High School.
‘I first came to Lombok to play in an event and never left. That was 25 years ago’.
Agustian Putra is the group’s drummer. He is from Ampenan, Lombok and has been playing the drums for 15 years
Mariadi Basri, known as Kake Ady, has been playing gamelan for 30 years.
‘In Narmada, the part of Lombok I come from, we play gamelan instruments’.
Ferdianto (Ayounk) also comes from Narmada. He learned gamelan from his ancestors and has been playing for 20 years. When he isn’t playing for Lombok Ethno Fusion, he also plays gamelan in a purely traditional music group.
Gamelan refers to music played on a range of traditional instruments, including percussion instruments, such as the Klentang — a series of carefully tuned one-note metal bars, supported in wood or bamboo frames and played, xylophone-like, with a wooden striker — and the Saron, a similar instrument with a range of metal keys on a resonating wooden base. The keys are played by striking them with the mallet-like tabuh and then using the hand to dampen the sound. Gamelan also features the Petuk, which is similar to a gong, the distinctive traditional drums (Tembang and Kendang) and the bamboo flute.
Getting the word out
The band is gaining exposure and followers through their appearances at various events.
They’ve performed at the Mandalika MotoGP Festival in Lombok and in regional events: in Jogja and Magelan, in Java, and at the Ubud Festival in Bali.
Even further afield, they played in gigs in Moscow and appeared at the 2024 Moscow Jazz Festival in June.
‘Our music is very segmented. Our target is to play all around the world’, they say.
And they’re achieving this by promoting their singles, Timur Nusa and Sesenggak Sasak on social media and music platforms and have made them available to listeners everywhere.
And the future...?
The band lives and works in Lombok — enjoying the natural surroundings, the culture and the relaxed lifestyle.
The music industry in Indonesia is developing and audiences are keen to listen to popular music. The group recognises that a unique product is easier to sell and they’re working on plans and projects for the future.
‘The next goal is to produce an album, go on tour and promote Lombok. We want to sell our music and our songs and travel around the world performing’.
You can follow Lombok Ethno Fusion on Instagram and check out their music on Spotify, YouTube, SoundCloud and RRI Live Music.
Embark on a picturesque walk along the beach, connecting with our delightful team of eight wild horses on the island of Gili Asahan. Unlike traditional horse riding, our horse walks allow you to lead a horse on a leash while the rest follow naturally, providing a peaceful and intimate experience with these magnificent creatures. On hot days, the horses may even venture into the water, adding an extra layer of excitement to your walk. Our beautiful horses spend their days roaming freely around the lodge. Some of them were rescued from laborious lives and rehabilitated in the wilderness for many years before we decided to build the stables and tame them so that they could feel more comfortable being surrounded by humans and forget their past trauma. The other horses were born and raised on the island and have only ever known life in paradise. You can book this incredible experience at Amahelia Resort.
www.amahelia.com
amaheliagiliasahan
* Horse walks for children and liberty horsemanship lessons are also available upon request. We do not provide horse riding.
thewanderlovers
thewanderlovers
CHEF SAITO TSUTOMUN
JAPANESE FUSION WITH LOCAL LEANINGS
OYSTERS…
AWW SHUCKS!
PAPAYA RESTAURANT & BEACH CLUB
STYLISH BEACH CLUB WITH A QUINTESSENTIAL GILI ISLAND CHILLED AMBIENCE
Chef Saito Tsutomun of Milky Wave Lombok
Japanese Fusion with Local Leanings
Milky Wave Lombok is a relative newcomer to the dining scene in Kuta Lombok. It makes an immediate visual impact, with its wave-inspired architecture and the stunning use of bamboo inside and out, and its location offers superb ocean views.
The team, headed by Head Chef Saito Tsutomu, has developed a Japanese fusion concept, featuring the freshest and best of local produce. Chef Tsutomu has taken on the challenge of introducing diners in Lombok to the authentic flavours of Japanese cuisine and expanding their popularity even further.
He spoke with mylombok recently about his adventures in food.
When did you first become interested in food?
My interest goes back to when I was in elementary school. Because my family was a farming family, I had plenty of access to a variety of vegetables and other fresh Japanese ingredients and so learning to cook with them seemed the natural thing to do.
Was there a particular moment when you decided to make cooking your career?
I suppose it was when I started cooking a lot and people who tried my dishes really enjoyed them and gave me lots of compliments on the flavours. That was encouraging. And my family was happy with my decision to become a chef.
Tell us about your career and some of the places you've worked.
I began my culinary career at an Italian restaurant in Fukushima, Japan. Later, I ventured to New Zealand, where I worked at a sushi restaurant. After that, I returned to Japan and honed my skills at a traditional Kappo restaurant — it’s a more interactive style, where the customers can watch the chef chopping and cooking the food. My career then led me to Kanagawa Prefecture, just south of Tokyo, where I gained experience in a Japanese-style seafood establishment.
I’m now Head Chef at Milky Wave, where the team is using local produce to create Japanese fusion dishes for our guests.
How would you describe or define your cooking style?
My culinary style is definitely rooted in Japanese cuisine but I enjoy incorporating a range of international flavours. I try to create dishes that are uncomplicated and deeply satisfying.
Which dish do you most enjoy cooking?
Cooking is always a pleasure for me. Recently, though, I’ve developed a particular fondness for charcoal grilling. I find that carefully adjusting the heat and using the smoke from the wood allows me to maximise the natural flavours of the ingredients.
Which dish do you think is the guests' favourite?
Recently, in Milky Wave Lombok a lot of our lovely guests have been ordering from our new Robatayaki/Japanese BBQ Menu Series. They also love the charcoal-grilled Wagyu beef and our sushi variations, made with fresh Lombok seafood.
Do you have a favorite ingredient that you like to use for cooking?
My favorite ingredient is tuna. In Lombok, we can access really good tuna, which we buy directly from local fishermen. We choose fish that weigh between 50 and 80 kilograms and use them for sushi, sashimi and charcoalgrilled dishes. Delicious.
What are your ‘must have’ kitchen gadgets?
For me, as with many chefs, it’s the knife. I have been maintaining my own knives since I first began my culinary studies in Japan.
What do you like most about your job?
As a chef, there’s nothing more rewarding to me than seeing the pure joy on my customers’ faces when they taste my food.
What do you like most about living and working in Lombok?
I’ve been living in Lombok for five years now. I see it as a location with lots of promise for future businesses. It's also a very good environment to live in — beautiful weather, lovely people, the culture, the natural surroundings. I love to spend my free time working out at the gym or just ‘chilling’ on the beach.
Which foods do you really like to eat?
I’m a fan of simple cooking. And, because I’m Japanese, I really appreciate good rice and miso soup. In fact, there’s nothing I would never eat; I’ll basically try anything.
Are you the cook at home?
I sometimes cook at home. If someone asks me, I’m happy to do it.
If you hadn't become a chef, what do you think you would be doing right now?
If I hadn’t chosen to be a chef, I might have become a fisherman.
Apart from creating delicious food, what are the most important qualities a successful chef must have?
I think mental fortitude is key. And to be a good chef, the ability to push your limits is crucial. You also have to be able to empathise with the diners.
Do you have a favourite celebrity chef?
The chef I respect most is the famous Japanese chef, Michiba Rokusaburo. He was a pioneer in Japanese cuisine, being one of the first to blend traditional Japanese cooking with international influences. His work contributed significantly to the global popularity of Japanese food.
Do you have any tips for beginner chefs?
Many people aspire to become chefs. When they do, that’s the beginning. My advice is that, every day, we must push ourselves to gain new experiences and skills. I’m still learning so much as a chef myself. It’s important not to be complacent about the current situation but always strive for higher levels. I believe there's no ‘finish line’ in this profession.
Negimayaki
Ingredients
• 180 gr chicken leg fillet
• 50 gr green onion, thinly sliced
• 5 gr home-made yakitori sauce
• 3 gr carrot purée
• 3 gr home-made sambal purée
Method
1. Portion the chicken leg fillet into 180 gr servings.
2. Slice the green onions thinly and set aside.
3. Skewer the chicken fillets.
4. Generously coat the chicken with the yakitori sauce and place on the charcoal grill.
6. Grill the chicken skewers for approximately 8 minutes, turning to ensure even cooking.
7. To plate the dish: spread the carrot purée and sambal purée on the plate.
8. Place the chicken skewers on top, then garnish with the sliced green onions and radish.
Sumbi Aburi Tuna
Ingredients
• 100 gr dry-aged tuna loin
• 35 gr tomato salsa
• 3 gr ponzu gel
• Red radish
• Brazilian spinach
• 1 slice crispy sourdough bread
Method
1. Portion the tuna loin into 100 gr servings. Refrigerate for at least 3 hours before grilling.
2. When ready to cook, grill the tuna over charcoal until the surface is seared and turns pale white.
3. Slice the sourdough and grill until golden brown.
4. Prepare a tomato concassé, dice, and set aside.
5. Make the ponzu gel.
6. To plate, spread the tomato salsa as the base and place the grilled tuna on top of the salsa.
8. Place the grilled sourdough bread on the plate.
9. Garnish with thinly sliced red radish and Brazilian spinach leaves.
Oysters… Aww Shucks!
When exploring seafood options in markets and restaurants, you’ve almost certainly encountered oysters.
Human beings have eaten oysters since prehistoric times. Oyster shells found in middens (dumps) in Australia were tested and carbon-dated, suggesting the earliest inhabitants ate oysters more than 10,000 years ago. They’ve been cultivated — certainly in Japan, China and ancient Rome — for more than 2,000 years.
Opinions on oysters are divided; most people either love them or loathe them. Even those who say ‘Never!’ have been known to convert, though, after being tempted to try just one succulent oyster.
Like them or not, you have to admit to their popularity. Every year, human beings eat an estimated 2 billion of these tasty molluscs. There are approximately 200 species but, in most places, commercial cultivation of edible oysters tends to focus on 5 to 6 species.
LUSCIOUS AND LOCALLY AVAILABLE
As well as a few slightly smaller species, Pacific oysters are readily available in Indonesia and throughout southeast Asia. They originated in the waters around Japan and are now cultivated more widely, including on Indonesian oyster farms. You might also hear them referred to as Miyagi oysters.
Pacific oysters are large, with sometimes razor-sharp shells in a range of colours, from white to grey on the outside and purple inside. They contain a generous amount of flesh, which has a creamy and salty flavour. They are versatile to use and are popular, whether eaten raw or — in the case of the bigger oysters — grilled or baked.
SO MANY WAYS WITH OYSTERS
Oysters are increasing in popularity in restaurants and in homes. They can be prepared for eating using a range of methods.
The purists might prefer them freshly shucked, with perhaps a squeeze of lemon or lime juice and a hint of pepper.
Others are happy to look for variations — either cooked or au naturel, with additional flavours.
What about these popular choices?
• Oysters served with chimichurri — a pesto-like sauce, made with parsley, coriander, chili peppers, oil and vinegar — and a wedge of fresh lime
• Oysters bathed in a mignonette sauce, made with mild red wine vinegar, shallots and a hint of pepper
• Oysters on blini (tiny pancakes), topped with crème fraîche and caviar
• Tempura oysters (battered and deep fried), with tabasco mayonnaise and black caviar
• Traditional ‘Kilpatrick’ style — topped with Worcestershire sauce, bacon (or pancetta) and grilled; then sprinkled with fresh parsley
• Oysters Rockefeller — several variants, where oysters are placed in the shell, covered with a buttery spinach, spice and green herb sauce and a breadcrumb-parmesan mixture, and grilled until the topping is toasted and crunchy.
In terms of sauces, there’s (almost) no limit to what you can try with oysters. Whether cream-based (a favourite is Champagne cream) or citrus and spice (especially chili and lime) you won’t go far wrong.
The secret is to make sure you don’t overpower the delicate flavour of the oyster.
And for something completely different... have you ever tasted an oyster martini?
LOVED UP ON OYSTERS?
Although oysters are often said to be aphrodisiacs, in fact they aren’t — well, not directly. They improve your feelings of well-being, though, and that’s the first step. People often drink champagne while eating oysters, too, which might account for the claim that oysters are the food of love.
SEARCHING FOR PEARLS?
You might hope for an extra bonus when you order a plate of oysters. Sorry! It’s extremely unlikely.
Edible oysters belong to a different family (Ostreidae) from pearl oysters ( Pteriidae). They are often found (or farmed) in quite different locations and conditions.
Indonesia is famous for its pearl oysters, especially the species Pinctada maxima. There are two different colour varieties: the gold-lipped oyster and the silver-lipped oyster. They are the largest in the world; some grow to 30cm in diameter and produce exquisite South Sea pearls.
Sometimes, pearl oyster meat (the large oyster ‘muscle’) is used in recipes, but it’s quite different from the flesh of the edible oyster, which is eaten whole.
HEALTH BENEFITS
If you needed to be convinced as to whether oysters are for you, then consider the nutritional benefits.
A 100-gram serve (approximately a half-dozen oysters) provides:
• Protein — about 9 grams
• Omega-3 fatty acids — to keep your heart healthy and reduce inflammation
• Zinc — up to 500% of the daily recommended intake; improves immune function and wound healing
• Iron — about 6 mg; supports the production of red blood cells
• Magnesium — from 70 to 90 mg; for overall system health
• Vitamin B12 — for a healthy nervous system
• Selenium — an important antioxidant that helps prevent cellular damage
• Useful amounts of vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), C and D
• Copper — 4 mcg, which is more than your daily requirement.
Oysters are also low in fat (2 to 4%) and kilojoules (285 per 100 gr serve).
And, as well as being good for you, they’re also good for the ocean environment. Oysters are ‘filter feeders’, eating up algae and other organisms that are suspended in sea water. They can each filter and ‘clean up’ as much as 200 litres per day.
What’s not to love?
PAPAYA RESTAURANT & BEACH CLUB
Stylish Beach Club with a Quintessential
Gili Island Chilled Ambience
Gili Air’s latest go-to hangout sunset spot is Papaya Restaurant & Beach Club, boasting a Bali style vibe without the self-conscious pretensions. Sink into the beanbags on the sand, chill with a cocktail and take in the orange-red glow of a Gili sunset. Papaya Restaurant & Beach Club’s design is rustic tropical meets modern European. The restaurant’s buildings incorporate traditional alang-alang thatched roofs, rattan style furnishings and bamboo, but with a curvy, modern aesthetic.
It combines the traditional seafront restaurant concept with a stylish beach club vibe, so works seamlessly as a go-to spot for early evening sundowners or simple al fresco dining on the beach. Tables are spread out among the trees and on the sand for dining under the stars or simple afternoon chilling between snorkeling the reefs or soaking up the rays.
It is open from noon to 11pm daily with an atmosphere that transforms as the sun sets. The menu reflects this with the beachfront barbecue fired up each night from 6pm offering lobster, meat and veggie skewers and ocean fresh fish. There is free and fast Wi-Fi and a chilled soundtrack of music.
It’s an ideal hang out for large social groups in a convivial setting. The menu features a comprehensive selection of sharing platters and combos featuring premium charcuterie and tapas, along with an impressive array of vegetarian options.
There is authentic Mediterranean cuisine during the day and grilled barbecue fare at night, with a whole world of mix and match flavours in between. The Med influence extends across the menu from tapas and appetizers like garlic focaccia, patatas bravas, calamari, and tuna tartare. There are meat, seafood and veggie mixed platters for two, as well as Hawaiian chicken tacos and chicken quesadilla. Furthermore, there are vegan poke bowls, classic Mediterranean salads and gourmet burgers.
The BBQ is the night’s main attraction with chicken, shrimp, calamari, tuna, butter fish and even ribeye wagyu steak cooked on the grill. Caramelized brioche and pannacotta are just two of the dessert options.
As a stylish beachfront hangout, the choice of cool cocktails, smoothies, beer and liquors is unsurprisingly comprehensive. The bartenders whip up signature creations, mocktails, and freshly squeezed zesty juices. You can even down a smooth glass of the Black Stuff — Guinness. As well as artisanal teas and coffees, Papaya Restaurant & Beach Club has one of the broadest ranges of wines including sparkling wine and champagne.
The Papaya vibe kicks in for sundowners and can get busy in the early evening. For groups, best to text ahead to their WhatsApp number to secure enough space.
+6281907847382 papayagili www.papayagili.com
STIR IT UP
Stories and recipes from a bar owner in paradise…
SWEET & SOUR
As is the case for many bar owners, we share a special bond with local farmers who cultivate the fresh produce used in our cocktails. While quality matters in all things we create, certain cocktails only require a tiny amount of an ingredient to change the whole flavor profile. As a result, small variations in how produce is grown can have a significant impact on the cocktail.
That’s where sustainable farming practices matter. Sustainably farmed, organic produce has a much more intense flavor, which sometimes we don’t even recognize anymore. An easy taste test for you to try is to compare a supermarket tomato to one that comes from your garden (or an organic farm), harvested at the perfect ripeness. The difference is mind blowing!
While we use many different types of fruits & vegetables at Klub Kembali, today, I want to talk about the farming of honey. Specifically, Trigona honey – named after the species of Trigona bees that make the honey. I had never heard of, or even tried Trigona honey until I moved to Lombok. And even then, a few years ago, when I tasted it for the first time, the taste was so surprising that I thought I had gotten a batch of fermented honey. Once I learned what it was, though, I fell in love with Trigona honey and started exploring the exciting ways to bring it into recipes.
First up, some interesting facts: Trigona bees are found in many tropical and subtropical regions around the world with Indonesia being home to over 40 different native species. At only 4 mm length they are the smallest bees in the world and are stingless — however, they may bite to protect their hive. Due to their small size, Trigona bees produce far less honey than most other bees. Their hives produce up to 1 kg honey per year whereas ordinary bees can produce up to 40 kg of honey per year.
At Klub Kembali, we purchase Trigona honey for our cocktails from our friends at Saifana Organic Farm in North Lombok. Saifana works with local farmers who use sustainable practices to harvest the honey. Sustainable honey farming means taking care of the bee welfare before the aim of making a profit from the honey. There are many elements to sustainable bee farming, but a key practice is to only harvest the surplus honey from the hive, i.e., the honey that is not needed for the bees to feed themselves. Saifana’s pure raw honey is sustainably harvested in Bayan, on the northside of Mount Rinjani, by the indigenous community. The forest on the Rinjani highlands offers a safe habitat and wild flora for bees to truly thrive; the local farmers offer the care and expertise to produce a high-quality, sustainable product.
Want to stick around for more honey facts? Trigona honey is twice as nutritious as regular honey with only 20% sugar, compared to 80% sugar in ordinary honey — hence it is safe to consume for most diabetics. Among many other benefits, Trigona honey also acts as a strong anti-inflammatory, fighting infections and killing bacteria. It can also improve your metabolism as well as prevent and treat coughs and other respiratory illnesses.
To be honest, of course we love Trigona honey because of these health benefits but, in our cocktail-focused world, mainly because it tastes AMAZING. At Klub Kembali, we use it most prominently to make our version of the iconic Balinese cocktail “Arak Madu,” with the slightly acidic Trigona honey pairing exceptionally well with the lime undertones in the recipe. The base spirit for this cocktail is a smooth, double-distilled Arak which we infuse with both the Trigona honeycombs, and the honey within as the honeycombs gives the infusion a smooth mouthfeel in addition to the sweetness from the honey.
In our recipe this month we’ll share an easy way to make the infusion, as well the recipe for our “Arak Madu.” Be warned, this one takes a bit of waiting, so if you don’t have the patience to make it on your own, simply stop by Klub Kembali to try it today. On your visit, I’ll also give you a taste of the Trigona honey on its own for a new experience… it’s worth a try, especially if you’ve never had it before. Cheers!
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Trigona Infused Palwana Arak
1. Fill large Mason Jar with:
• 1 bottle of Palwana Arak (620ml)
• 100 gr Trigona honeycomb (with honey inside)
2. Let mixture infuse at room temperature for about 1 week, shaking daily.
3. After one week, put the infusion in the freezer for 8 to 12 hours so the remaining honeycombs solidify.
4. Strain the infusion first through a fine sieve and then through coffee filter. (patience is required here!)
5. Finally, enjoy this Infused Arak, stored in the fridge, for up to 3 months.
Arak Madu Cocktail
1. Fill shaker with:
• 2 tsp Trigona Honey
• 2 tsp lime juice
• 2 tsp water
• 2 oz Trigona Infused Palwana Arak (recipe above)
• Ice
2. Shake.
3. Double strain into Lowball Glass with big ice cube.
4. Top with 3 dashes Black Lime Infused Orange Bitters. (see recipe in notes)
5. Garnish with dehydrated lime slice.
Notes
• If you do not have access to Arak, try experimenting with your favorite Vodka.
• To make Black Lime Infused Orange Bitters, set whole limes on a heat-proof tray and dry them until they are completely hard and blackish in color. This may take several days in the sun, oven or dehydrator. Infuse one bottle of Angostura Orange with one crushed up black lime for 2 weeks, then strain and re-bottle. The black lime adds a fermented citrus flavor, which takes the “Arak Madu” experience to the next level.
VILLA TIAS
ECO-LUXE AND ULTRA-STYLISH, THE PERFECT COUPLES’ STAYCATION AT VILLA TIAS
TROPIK SELONG BELANAK
MULTI-FACETED LUXURY RESORT VIBE FOR EVERY KIND OF SELONG BELANAK STAYCATION
THE SIRA LOMBOK
ALL-SUITE LUXE RESORT OPENS IN NOVEMBER
VILLA TIAS
Eco-Luxe and UltraStylish, The Perfect Couples’ Staycation at Villa Tias
Nestled away from the traffic, yet within easy reach of Kuta’s bars, restaurants and shopping, Villa Tias hits the spot for a laid-back luxury stay, especially for a couples’ weekend staycation.
Villa Tias’ recent additions are the stylish one-bedroom villas, boasting a rich blend of stylish open plan comforts and rustic tropical décor in natural hues. These one-bed units are incredibly spacious and accentuated by the soaring roof and wraparound floor to ceiling windows on all sides. The lower level is the main living space with a huge lounge area and dining/kitchen space. There is everything you could possibly need for in-villa entertaining — a refrigerator, minibar, dishwasher and more.
It’s an ideal place to gather and socialize with ample plush sofa seating. The adjacent bathroom is a sleek, semi-open one with a large deep soaking bathtub and shower overlooking the lush landscaping.
A staircase leads up to a chic loft-style upper floor bedroom suite. It is set beneath a cathedral-like A-frame window feature, letting natural sunlight stream in. A very cool and unique feature. There is ample closet space, seating, work and study space (with high-speed Wi-Fi) and attractive wood features which give it a very contemporary, ambitious take on the local Lumbung design.
The ground floor lounge leads out onto the eye-catching terrace and private pool fringed by tropical landscaping. In fact. It is a seamless extension of the indoor lounge and dining space, considerably expanding the possibilities for fun and relaxation. It’s the perfect setting for sipping a cool drink or soaking in the plunge pool. The cozy villa compound is ringed by a wall offering total privacy — a perfect haven for a couples’ staycation.
For larger family breaks, Villa Tias also offers two- and threebed villas for extra space inside and out, featuring a more contemporary, minimalist design. There is a total of 16 eco-luxe villa residences, which are also available for purchase. Villa guests also have access to the fitness centre, Xeno Fit.
The beautiful landscape at Tias Villas has been crafted by Lombok Landscape. For more information contact via WhatsApp at +62 812 3723 3770 or follow on Instagram @lomboklandscapecompany.
Multi-faceted Luxury Resort Vibe for Every Kind of Selong Belanak Staycation
Tropik Selong Belanak, just a brisk walk away from the Selong Belanak’s famed white sands, is one of those all-encompassing resorts that effortlessly ticks all the boxes. Be it a quiet couples’ retreat or a sociable group staycation with activities galore, everyone is sure to feel right at home.
There is a choice of one, two and three-bedroom villas – each with their own distinctive style. They come with a private pool or jacuzzi and all have a fully equipped kitchen, and pretty much every home comfort and amenity needed for a luxe Selong Belanak staycation. There are some quite unique features you’d be hard pushed to find in any other villa complex or resort. One eye-catching highlight is the flat screen TV attached to the bedframe of the four-poster bed. Overall, the villas have a bright airy ambience with modern chic décor, high ceilings along with traditional Indonesian teak fixtures and intricate stone carving wall displays.
Each villa has a very spacious luxury bathroom with large shower and free standing deep soaking bathtub. All villas feature expansive private outdoor spaces which are basically seamless alfresco extensions of the villas’ living space with a variety of lounging spots including outdoor sofas. The semi open plan layout offers a functional haven for socialisng, especially the expansive three-bedroom villas which are ideal for sociable groups or a large family. Tropik also has a collection of new rustic wooden bungalows.
If a tranquil, get away from it all weekend is the goal, then Tropik Selong Belanak ticks all the right boxes. Still, it’s a resort with much more to offer too. Step outside the quietude of your personal villa haven and there is a host of
vibrant social events and activities to indulge in. The resort centres around the lagoon style main communal pool and resort restaurant and deli serving high end global cuisine. The resort also grows produce onsite in the vegetable/fruit/ spice garden.
Sporty activities include pickleball, badminton, mini soccer and half-court basketball, while families with kids are well catered for with organised activities. Other social happenings include BBQ evenings and weekend DJ sets during the peak season.
For guests who want more out of a Tropik Selong Belanak stay, get the best of both worlds and become a proud owner. Villa investment aims to generate a 10% ROI for owners.
Just a short hop from Bangsal, The Sira, a Luxury Collection Resort and Spa is the latest big name resort about to be unleashed in Lombok next month. Nestled on a wide stretch of beachfront on the quiet peninsular overlooking the Gili Islands, The Sira is one of the very few resorts that showcases luxury on a relatively large scale, boasting 60 suites and villas. It marks Marriott International’s second brand hotel in Lombok.
Staying at the Sire means a mind-blowing choice to make. There are no less than 11 different suite categories covering the gamut of stylish luxury – from a standard double suite to beachfront villas a ‘Beach House’ and a huge 3-bed Presidential Suite. Whatever you choose, expect crisp white furnishings and polished dark wood floors with huge floorto-ceiling windows that unlock ocean views.
Each unit has spacious bathrooms with double vanities, Bose sound systems, elegant colonial style lounging and an expansive terrace or balcony. Many also have charming four poster beds with flowing white drapes. Interiors have eye-catching wood lattice fixtures along with locally inspired ornaments, creating a timeless ambience. In short, these suites effortlessly combine modern luxury with old world elegance. In fact, there are many Indonesian cultural references found in the different suites’ varied décor as well as throughout the hotel’s public spaces.
Cuisine is a major focus at The Sire. There are multiple venues for a global culinary journey. The Island's Table is the all-day dining and social hub, offering a broad array of buffet breakfast, appetizers, entrées and desserts, as well as evening drinks. Sija is an outdoor eatery serving up a rotating selection of pan Asian specialties overlooking the
resort’s two-level pool. Medsa on the other hand presents al fresco Italian and Greek Mediterranean influenced main meals, tapas and more. There is also a stylish library bar, an ideal setting to chill with a cold beer, cocktail or nightcap. The in-resort spa offers guests a massage or varied pampering wellness treatments with a vitality pool and outdoor treatment gazebo. The Sire also organises beachfront yoga sessions, while the well-equipped gym has cardiovascular and strength equipment needed for your daily workout needs.
The resort will house a variety of meeting venue options, both indoor and outside, and is sure to become a premier gathering place for major events (and presumably upscale beach weddings too) in north Lombok. Certainly, for Lombok standards, there are few hotels that can measure up in terms of sheer scale and breadth of in-resort amenities. The main resort pool complex is extremely large as are the expansive landscaped grounds which offer shady respite from the sun. In front, a wide stretch of white sandy beach is available for lounging, beach games and evening dining by the water’s edge.
The Critical Role of Asset Management in Real Estate Investments: A High-Level Perspective
Asset management is a sophisticated and essential practice within the real estate sector, particularly in dynamic and emerging markets like Indonesia. For high-level professionals in real estate fund and investment management, asset management extends far beyond basic property management. It’s about maximizing value at every stage of the real estate lifecycle, strategically guiding assets from acquisition to disposition, while balancing financial performance, operational efficiency, and risk mitigation.
As seasoned professionals in the real estate investment space, understanding the complex role of the asset manager and how it drives long-term value for investors is critical. Whether operating in the fast-paced urban landscape of Jakarta, the tourism-driven markets of Bali, or the developing paradise of Lombok, successful asset management requires a blend of strategic vision, market expertise, and operational oversight.
DEFINING ASSET MANAGEMENT IN REAL ESTATE
At its core, asset management involves the strategic oversight and optimization of real estate assets to enhance financial returns. This encompasses every facet of the property lifecycle, from acquisition and development to operation and eventual sale or disposition. Asset managers are responsible for overseeing property performance, driving investment returns, and making decisions that impact everything from leasing strategies and operational activities to capital improvements.
In Indonesia, where the real estate market is expected to grow from US$64.78 billion in 2024 to US$85.97 billion by 2029, asset management plays a crucial role in navigating the evolving landscape. Given the regional variances across markets — such as the commercial epicenter of Jakarta, the tourism-focused island of Bali, or the emerging investment destination of Lombok — a proactive, data-driven asset management approach is essential for optimizing returns across diverse property portfolios.
THE ASSET MANAGER’S ROLE THROUGHOUT THE REAL ESTATE LIFECYCLE
One of the most critical roles of an asset manager is to provide oversight and leadership throughout the entire real estate lifecycle — from sourcing and acquisition to project feasibility, development, operational optimization, and ultimately sales or disposition.
Sourcing and Acquisition: The asset manager's role begins with identifying and sourcing potential investment opportunities that align with the investor’s strategic objectives. This involves deep market research, financial modeling, and risk assessment to ensure that the acquisition fits within the portfolio’s broader goals. For example, an asset manager in Indonesia might identify high-potential beachfront or sea-view property in Lombok or a mixed-use development opportunity in Bali, forecasting high returns based on tourism growth, infrastructure development, and evolving consumer demand.
Project Feasibility and Forecasting
During this phase, the asset manager works closely with financial analysts, architects, government authorities and consultants to assess project feasibility. They ensure that accurate financial models are developed, predicting shortand long-term cash flows, market demand, and potential risks. Transparency between the investor and the asset manager is key, enabling the manager to support the investor’s vision based on rational data.
Development
Asset managers ensure seamless execution of the development process, coordinating with architects, project managers, structural engineers, and contractors to deliver the project on time and within budget. This requires meticulous oversight of construction timelines, procurement, and design, balancing quality with cost-efficiency. For example, in a mixed-use program like branded serviced residences in Kedungu, Bali, or a luxury boutique hotel project in Nusa Penida, the asset manager liaises with
multiple stakeholders to ensure the project meets design standards and financial objectives.
Optimized Management
Once operational, the asset manager focuses on maximizing income and enhancing value. This involves leasing strategies, tenant management, and operational efficiencies to drive net operating income (NOI). In the hospitality sector, asset managers significantly improve financial performance by utilizing dynamic pricing models and optimizing occupancy rates through platforms like Airbnb and OTAs. For properties in tourist-heavy areas such as Bali or Lombok, asset managers must stay ahead of seasonal trends and market fluctuations to ensure high occupancy and rental yields.
Sales and Disposition
In the final stage, the asset manager assesses market conditions to determine the optimal time for sale, balancing capital appreciation potential with liquidity needs. In Bali, for instance, property prices fluctuate with global tourism trends, and a well-timed sale can yield substantial returns for investors. Asset managers oversee the entire disposition process, from marketing to negotiations, ensuring maximum value realization.
ASSET CLASSES, STRATEGIES, AND RISK MANAGEMENT IN REAL ESTATE
In the worldwide real estate market, asset management strategies must adapt to different asset classes and investment strategies. The primary real estate asset classes include:
Residential Real Estate
The residential sector encompasses apartments, villas, and landed housing. Investors typically adopt buy-andhold strategies to capture long-term appreciation and consistent rental income, particularly in Indonesia's most densely populated urban centers. The Jabodetabekjur metropolitan area — covering Jakarta, Bogor, Depok, Tangerang, Bekasi, and Cianjur — alone houses over 58.1 million inhabitants across 7,604 square kilometers. This region, which represents just 0.4% of Indonesia’s landmass, is home to 22% of the national population, highlighting the concentration of demand in key urban centers.
This stark contrast becomes even more apparent when comparing major urban centers to smaller, less densely
populated regions like Lombok or Sumba. For example, Denpasar, the capital of Bali, has a population of approximately 660,000, while Mataram, the capital of Lombok, has around 441,000 residents. Such variations demand a tailored approach to asset management, with urban areas requiring expertise in high-density developments and infrastructure, while rural and emerging areas offer unique opportunities in land banking and hospitality ventures.
Key variables affecting residential pricing include inflation, interest rates, construction cost indices, labor availability, and population growth. Jakarta, Surabaya, and Medan lead in liquidity, while secondary markets like Denpasar (Bali) and Mataram (Lombok) are increasingly appealing to investors who adopt hybrid strategies blending residential and hospitality elements. For example, villa developments are often dual-purposed: catering to long-term tenants or serving as short-term vacation rentals, capitalizing on the regions’ thriving tourism sectors. This allows for greater flexibility in rental yields while ensuring long-term capital appreciation.
Commercial Real Estate and Occupancy Trends
Commercial real estate, which includes office buildings, retail centers, and industrial properties, plays a vital role in generating stable cash flow. Jakarta’s Central Business District (CBD) is at the forefront of this asset class, with an average occupancy rate of 73.5% in 2023, a figure influenced by global trends in remote working and office downsizing. To provide context, global cities such as Paris report CBD occupancy rates as high as 98%, while New York grapples with a higher vacancy rate of 23.6%.
For asset managers, navigating Indonesia’s commercial real estate market involves closely monitoring Key Performance Indicators (KPIs) such as market rental values, ongoing development square meterage, base rent levels, and tenant improvements. Effective management of these factors is critical to ensuring consistent cash flow and long-term capital appreciation. Successful strategies often involve securing anchor tenants and incorporating flexible leasing terms to adjust to evolving market conditions.
Hospitality and Mixed-Use Developments
The hospitality sector — comprising hotels, resorts, and boutique properties — demands a dynamic, hands-on management approach, especially in tourism-driven areas
like Bali and Lombok. These markets are highly sensitive to global travel trends, requiring agile pricing models, partnerships with Online Travel Agencies (OTAs), and constant occupancy management to remain profitable.
In regions like Bali, sophisticated villa management companies often work with asset managers to optimize both operational performance and strategic positioning. These properties offer unique experiences such as eco-friendly designs, wellness services, and cultural engagement programs, all of which are vital for differentiating the property and building a loyal customer base. Asset managers in this sector must balance day-to-day operational concerns with long-term revenue optimization strategies that include seasonal adjustments and real-time market responses.
Indonesia’s government has prioritized the development of five super-priority tourism destinations — Borobudur, Lake Toba, Likupang, Labuan Bajo, and Mandalika—which will drive further demand for high-quality hospitality asset management. Managing these assets requires a comprehensive approach, integrating real-time data analytics to adapt to market shifts and consumer preferences, while optimizing costs and revenues for sustained profitability.
Mixed-Use Developments: Merging Residential, Commercial, and Hospitality
Mixed-use developments are becoming increasingly prominent in Indonesia, blending residential, commercial, and hospitality assets into integrated communities. These developments are attractive to both institutional and individual investors due to their diversified revenue streams and ability to capture demand from various sectors.
For instance, in a mixed-use project we are currently developing in Bali with “The Kedungu Fund”, we are integrating branded residences, a family entertainment center, retail spaces, and hospitality components such as wellness venues and restaurants. The project’s design includes modular apartment units that can be combined to create flexible living spaces, enhancing marketability to different buyer profiles. By merging residential and hospitality functions, we create a product that serves both long-term residents and short-term visitors, offering diversified cash flows and improved asset performance.
COLLABORATIVE LEADERSHIP AND MULTIDISCIPLINARY EXPERTISE
A top-tier asset manager must possess a multi-disciplinary skill set, working closely with architects, MEP and structural engineers, interior designers, project managers, landscape designers, property managers and financial experts. The success of any real estate project relies on this collaboration, as decisions made during the design and construction phases have long-term financial implications.
CONCLUSION: THE EVOLVING ROLE OF ASSET MANAGEMENT IN INDONESIA
The future of asset management in Indonesia’s real estate market is poised for significant growth as the sector continues to mature. In an increasingly competitive environment, the role of the asset manager is becoming more critical, especially in bridging international investors to high-quality opportunities across the archipelago.
In the residential sector, understanding demographic shifts and macroeconomic factors will be key to maintaining robust returns. Meanwhile, commercial real estate will require innovative leasing strategies and tenant management to navigate evolving trends in office and retail space utilization. In hospitality, asset managers must stay agile in response to shifting global travel patterns, utilizing real-time data to optimize occupancy and pricing.
As the market expands, the democratization of asset management is a growing trend. More small and mid-sized investors are entering the market without formal expertise in real estate or finance (mainly in touristic emerging areas). This shift highlights the increasing reliance on professional asset managers to ensure that properties are developed efficiently and optimized for revenue generation, cost control, and long-term appreciation. For investors, professional asset management will be a cornerstone of sustainable real estate success, unlocking potential and maintaining profitability in an increasingly competitive and dynamic market.
On 12 th September, Atrium Lombok celebrated the groundbreaking for their ‘Common Area’ by hosting a ground-breaking ceremony. Atrium Lombok is located in a prime spot in Kuta, and will consist of 1, 2 and 3-bedroom apartments. For more information on investing in one of these stunning apartments contact: @atrium_lombok.
Paella Night at Mango Rooftop
Friends gathered at Mango Rooftop, Selong Belanak last month to enjoy the Paella Night, a set menu including: five Spanish inspired tapas and All-you-can-eat paella. The evening was enjoyed by all. Check out @mango.lodge for the next paella night.
MotoGP 2024 Race Day
This year the MotoGP 2024 International Race took place at the Pertamina Mandalika International Circuit in Lombok from 27th - 29th September. This circuit is surrounded by spectacular tropical views and the total number of spectators was recorded at 120 thousand, according to the Mandalika Grand Prix Association (MGPA).The racing was exciting and Jorge Martin dominated the 2024 Indonesian MotoGP and bagged his first win.
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.
