Vol-52 let's eat! Magazine

8/13/2019 Vol-52 let's eat! Magazine

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le

From Italy with Love

Prego

Barcelona

Celebrating Life

IDR 35.000 | AUD 3.70 | EUR 2.70

NOVEMBER 2013 EDITION 52 ISSN 20

DinHandCraftedThe Artisan Revival


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4 lets eat! www.letseatmag

November

The Latest12-14

Local Cuisine16 Indonesian Beach Style

Warung In Salt

The Essential20 Artisan Cheese

The Newest26 The Art of Street Food

Roti Canai

Must Try30 Honesty is The Key

Ketumbar

Spotlight34 A Touch of Home

Kitchenette

The Main Affair38 From Italy with Love

Prego

Hungerlust42 Barcelona

A Celebration of Life

Dine & Leisure46 The Edge of Pleasure

Pan Pacic

MUSINGS

54

22 Hand Crafted Dining The Artisan Revival

Our CoverPhoto by: Heri Obrink

Location: Kebun Bistro

2

Contents


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The Specialist50 Rajawali Suriadiredja

Chef & Proprietor

Michele Sansalone

Executive Chef

The Insider52 Sebastian Subakti

Chef and Proprietor of

Taco Local

Lets Brew54 Coffee Brewing with

Sensa Coffee

Sidewalk56 French Artisanal Flair Kebun

Photo Spread60 Bursting with Flavour

Spa Food64 Thai Herbal Massage

Regulars66 Food Talk

67 Map & Directory

76 Pick Up Point

30

1638

34 50


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Tantalizing your dining option with impeccable service ..

P.62-361 705 777 F. 62-361 705 101E. [email protected]

www.kayumanis.cowww.thegangsa.com

sanur | ubud | nusa dua | jimbaran


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E-mail Us Send your letters to [email protected] you have any suggestions or thoughts regarding the recent issue of this magazine or

simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and c

Hello and welcome to the November

edition of Lets eat! Magazine.

This month we explore the artisinal food

trend and its focus on hand crafted, rusticcuisine. Our cover story, The Artisan Revival

(p22) explores the concept that when products

are made by hand, people take more time

and care, so the taste and quality is generally

higher.

Paying a visit to Ubud, our team enjoyed

the Provencal ambiance and rustic atmosphere

of Kebun Bistro (p56.) We were also amongst

the rst visitors at the newly opened Prego

at Westin, (p38) where we were utterlycharmed by Italian chef, Valerio Pachetti and

his innovative cooking style. We enjoyed

authentic French crepes at the European deli-

style Kitchenette (p34) at Beach Walk, Kuta,

and interviewed Sebastian Subakti, founde

of Taco Local, (p52). At Sensa we learn th

art of preparing perfect coffee (p54.) whil

our Hungerlust feature gives a glimpse intoculinary life in Barcelona (p42).

Lets eat! is now available at Mini Mar

(Bali) and Books and Beyond (Indonesia-wide

and please make sure to check out our newl

launched website.

EDITORS NOTE

Bon Apetit

Hendra Oktaviano

Editor-in-Chief

Enjoy! and of course, as always,


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A Member of

www.kg.co.id

Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for tand information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademato Lets Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial ofce. Lets Eat! is not responsible for the return of unsolicited mate 2013 Lets Eat! ISSN 2085-5907

Senior AdvisorA.A. Ngr. Mahendra

Editor-in-Chief Managing Director

Hendra Oktaviano Patricia

TA Bid Business Development

Alison Elisabeth BoneWriters

Menur Astuti

Eve Tedja

Kartika Dewi Suardana

Senior Art DirectorDali Dwiputra Siregar

Graphic DesignerTri Angendari

Marcomm DirectorAyu Sawitri Hapsari

Director of Photography Heri Obrink

Sales DirectorAgus Setiawan ([email protected])

Account Executive

Margy Margaretha Leander ([email protected])

MultimediaTommy S Heriadi

Distribution & CirculationA.A Shelly Lospalasari & I Nyoman Supartika

Cultural AdvisorKadek Wahyudita Penggak

Photographer ContributorJier

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

P+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com Iwww.visiworld.asia

Alison is a travel writer and selfconfessed food-lover. She hasspent many years traveling theglobe, immersing herself inforeign cultures and samplinglocal cuisine, applying her mottoEverything should be tried atleast once. Her heart has nowbeen captured by Bali where she

is happily indulging her favouritethings; writing, traveling anddiscovering new restaurants

Menur describes herself as apart-time food lover and a full-time food friend. She enjoyedher exposure to many differentrestaurants during her yearteaching Indonesian Languageand Culture in Washington DC.Now back in Indonesia she hasdiscovered that her pleasure in

trying new food has deepenedand she hopes to one day openher own restaurant.

Eve is the newest memberto join the Lets Eat teamand says her familys mottohas always been live toeat, rather than eat tolive. Aside from eatingshe also loves to write,travel, design and cook(although, admittedly that

also involves eating.)

Dewi admits to fallinglove with writing andphotography. Herwandering feet have her travelling allaround the archipelagbefore nally settlingBali where she set to capturing the

authenticity of the islawords and images.

your culinary guide


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Our Place, Our Planet

Our Responsibility

GraziePrego!

Together with the global Clean Up the World movem

The South Kuta Beach Business Association (SKBBA)

local community stakeholders from school, govern

association and beach vendors; managed to clean up

Kartika Plaza and the beach from rubbish. More than

participants joined in, with Roberd Kelsall, Chairma

SKBBA, reminding everyone of the importance of indiv

responsibility when it comes to the environment.

Lead by Chef Valerio Pachetti, Prego is now open and

excited to serve their signature classic pasta dishes

and wood-oven pizzas. Using fresh ingredients and

home-style recipes, Prego is also the perfect place for

a fun family brunch. Book your table on Sundays, when

brunch is served from 11.30 pm to 3 pm, featuring a

generous buffet full of authentic Italian cuisine, with a

separate buffet and lots of activities especially for kids.

Skyis the LimitSmoqee Sky Bar & Lounge is adding a touch of glamourto the skyline of Jimbaran Bay. Open everyday from

5pm until midnight, it serves a spectacular ocean

view complete with a delicious selection of drinks and

complimentary tapas. The lounge, on the other hand,

is a more private affair and perfect for events up to 150

guests. Together with a line up of talented DJs, the

lounge is open on weekends from 9pm until midnight.

Smoqee Sky Bar & Lounge at Le Meridien Bali Jimbaran

Jl. Bukit Permai Jimbaran

P +62 361 846 6888

South Kuta Beach Business Association

Jl. Kartika Plaza Tuban I P +62 361 752 403

Prego at The Westin Resort

Kawasan Pariwisata Nusa Dua IP +62 361 771906

thelatest


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LOVERS UNITE!The classic Golden Lotus Chinese Restaurant is offering

a special Chinese Beef promotion from November 2013

until January 2014. There are three different dishes to

choose from: fried shredded beef with hot and sour

sauce, fried beef with plum sauce and mayonnaise,and last but not least, diced beef Saigon style with

garlic, spring onion and black pepper. Specialising in

Cantonese and Szechuan cuisine, Golden Lotus is a

serene and opulent dining experience unlike any other.

The Golden Lotus Chinese Restaurant at Bali Dynasty Resort

Jl. Kartika Plaza Tuban IP +62 361 752 403

Running for Children

Green

Sheraton Bali Kuta Resort with UNICEF held a 3K Kuta Beach

Fun Run, involving 750 runners. While the experience of

running on Kuta beach is a joy in itself, the hotel also provided

more excitement by serving Kutas longest pizza, a 100 metrecrusty treat! Over $US11,000 was raised and donated to help

the children in UNICEFs Check Out for Children Challenge

program. So it seems everyone was a winner!

The St. Regis Bali Resort received its second Green

Hotel Award 2013 from the Indonesias Minister for

Tourism and Creative Economy. The award was given to

the top hotels in Indonesia that have shown responsible

treatment toward the environment in all 34 provinces.

Through several innovative programs, The St. Regis

Bali Resort is recognised in its effort to save energy

and water as well as implementing the regular use of

environmentally friendly materials.

Sheraton Bali Kuta Resort IJl. Pantai KutaP +62 361 846 5555

The St. Regis Bali Resort

Kawasan Pariwisata Nusa Dua IP +62 361 847 8111


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Imagine theres NO HUNGER

Feaston Sunday

With its motto, Love all Serve all, the Hard Rock brand has its

roots in philanthropy, rock n roll and good food, and recently

launched its annual Imagine theres no hunger global

campaign in Bali. In collaboration with local NGO Indonesia

Sole Men, school bags and 600 healthy cooked lunches were

distributed to impoverished families in Denpasar and Sanur,

followed by a charity concert at Hard Rock Caf by Jakarta

rock band Kotak. The program continues with weekly food

distribution to Balis disadvantaged.

Sheraton Bali Kuta Resort has successfully combined

the traditional family Sunday brunch with a grocer

market, presenting best quality products from loca

farmers, artisan and vendors. The aptly named Marke

Brunch at Feast, truly spoils the senses with a buffet o

world cuisine, live grill station, live music and carefullselected alcohol beverages. Reasonably priced at ID

270,000 /adults adult and half price for children, this i

denitely one Sunday event in Kuta that you should no

miss. Open each Sunday from 12pm to 3pm.

Sheraton Bali Kuta Resort IJl. Pantai KutaP +62 361 846 5555

Hard Rock Hotel IJl. Pantai Kuta IP +62 361 761869

www.solemen.org

ROYAL 20The Royal Beach Seminyak celebrated its 20th anniversary in

September, by throwing a big birthday bash. For one full festive day

the hotel created a traditional market, full of exciting activities such as

Balinese dance lessons and horseback riding. Birds and reptiles from

Bali Safari and Marine Park were also in attendance, as well as soon

to-be-released baby turtles from Kuta Beach Sea Turtle Conservation

in order to shed some lights on an on-going conservation effort.

The Royal Beach Seminyak

Jl. Camplung Tanduk Seminyak I P +62 361 730 730


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A Safariof Food

The Beachwalk Gourmet Safari proved to be a big hit

among the guests of Balis favourite shopping mall.

Activities included a food bazaar, ice cream party,

three sessions of Food Academy, as well as coffee

and wine tasting. The kids cupcake classes proved to

be particularly popular !

Beachwalk I Jl. Pantai Kuta IP +62 361 8464 888


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localcuisine


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INDONESIANBeach Style

A HUMBLE ABODE FOR INDONESIAN CUISINE, WARUNG IN SALTOFFERS BUFFETSTYLE CUISINE AND A SPECIAL A LA CARTE MENU

INSPIRED BY DIFFERENT REGIONS OF THE ARCHIPELAGO.

Set in an old teak house on the road to Balangan

Beach, Warung In Salt offers Indonesian food for

breakfast, lunch and dinner. Owner, Enay, is a woman

who embraces Indonesian food and has a passion

for managing restaurants. Three years ago her dream

came true when she opened the warung, initially

offering her native Sundanese food. Over time the

menu has expanded as she works with friends and

partners from Bali and West Sumatra.

When I arrive at the door, all I see is a modest

wooden house in the middle of the hill, but as I

enter I feel the passion for Bali back in the days

as portrayed in photos and pictures of the islands

people and places on the wall. The laid-back posters,

surf boards, and Indonesian ornaments are original

and I feel like I have been taken back to Bali in the

70s. There are trays of fresh buffet food on display

and you can also choose a la carte dishes from

the specials menu written up on the black board. I

recommend taking a seat in one of the communal

tables and making friends with fellow beach goers!


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Warung In SaltIJl. Balangan, Jimbaran IP +62 81 338 247 993 30 IOpen 8am 10pm

The Gado Gadois a smart choice to start an Indonesian

feast; its a small portion and made with the freshest

vegetables, both raw and cooked. We follow with a

well marinated Barbeque Chickenwith green salad and

potatoes, and aChicken Currywith a West Javanese touch

and slight turmeric taste and colour. I chat with Chef Ade in

the kitchen, where the aroma of simmering Beef Rendang

lls the air, and when I taste it, I am impressed by the rich

avours and thick texture. The kitchen is Ades playground,

where he creates and works together with Enay to invent

special menus and buffet dishes.

As we enjoy lunch, more and more people come; some

are in groups while other come to chat with Matt, Enays

husband, and its obvious that this is an ideal meeting

place. We nish with a round of the most popular

desserts, Black Rice Puddingtopped with banana slices,

and a Banana Pancake with orange blossom honey. I sip

the last drop of my fresh squeezed Orange Juiceand

enjoy the gentle sea breeze, and wish I could stay longe

to enjoy the surf and sand lifestyle coloured in 70s hues

Menur

Gado Gado

Chicken Curry

Rendang


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To make my top d ishestaste even better, I useKNORR Chicken Powder!


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Artisanal cheeses

use the processes of

aging and ripening to

develop avour and

textural characteristics.

ARTISAN CHEESE REFERS TO CHEESE PRODUCED USING TRADITIONAL

METHODS AND CRAFTSMANSHIP WHICH, AS A RESULT, ARE OFTEN

MORE COMPLEX IN TASTE AND VARIETY. THIS CONTRASTS WITH MORE

COMMON, MILD TASTING MASSPRODUCED CHEESES.

theessential

Burrata is a fresh Italian

cheese, made from mozzarella

and cream. The outer pod

is made of solid mozzarella

while the inside contains

both mozzarella and cream,

resulting in an unusuallysmooth texture.

Cabrales is a cheese made

in the artisan tradition by

farmers in the north of Spain.

This cheese is made from

pure unpasteurised cows

milk or blended with goat

or sheep milk, adding to its

stronger, spicier avor.

Artisinal cheese is

often made from a

farmers own herd

of cows, sheep, and

goats.

Coulommiers is a s

ripened cheese fro

Seine-et-Marne, Fra

It is a lesser-know

cousin of Brie, altho

it has been producfor longer.

ArtisanCheese


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ANOTHER INTERNATIONAL AWARD

FOR INDONESIAN WHISKY

TABANAN, BALI This is another reason we can still be

proud of Indonesia because its whisky won another medal in

international awards. PT. Astidama Adhimukti are delighted

to announce that they have won a Bronze Award in the 2013

International Wine & Spirit Competition (IWSC) 2013 for its

DRUM GREEN LABEL Whisky. It is the second medal awards

from international awards in spirit industry.

Founded in 1969, the IWSC is considered to be the most

prestigious competition of its kind in the world. The results,

announced at the 6th annual Spirits Tasting mark the 44th year

of the competition.

The awards given by the competition are believed to be

among some of the highest honors in the industry. Judging

for the Competition is unique in that it has two stages; rst,

the products are tasted blind by expert panels, selected from

over 300 fully experienced and qualied industry judges. Then,

products which receive the top medals are subject to technical

analysis before results are released; this crucial stage ensures

winners receive complete validation.

DRUM GREEN LABEL Whisky is well-known as Balinese

Premium Whisky. In fact, its the only real whisky from Indonesia.

For some of you who have sip it, you will recognize that its

quality worth the medal. Its not like your ordinary whisky. This

premium whisky will give you a sensational sensory experience

to your mouth thanks to its unique blending process combining

Scotch and Bourbon whisky making process the two most well

received whisky in the world.

We are proud of this achievement. In this competition,

many countries competed with their unique and outstanding

products. Certainly, we give our best craftsmanship to the

competition so judges can be amazed with our whisky quality.

And it turned out that we got Bronze medal in IWSC 2013 said

Astidama Distillery Managing Director, Mr. Dedy Gusanto.

Its not the end. Its just the beginning. We will be producing

more outstanding premium whisky in coming years to get

broader acclaim. It will be our path to introduce Indonesian

whisky to rest of the world. he added.

About DRUM GREEN LABEL WhiskyDRUM GREEN LABEL Whisky is a Balinese Premium Whisky produced

by Astidama Distillery located in Tabanan, Bali. Astidama Distillery isthe rst Indonesian distillery with sophisticated technology to produce

world-class spirits. DRUM GREEN LABEL Whisky uses only selective

malts from UK and high quality grains from Bali. The whisky is matured

in uniquely mixed barrels and aged for 4-years. This process creates a

unique aroma, taste and nish. Whisky drinker will nd a unique woody

and oaky aroma beside a buttery taste and fruity nish.


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musings

Hand

CraftedThe word artisan comes from the Italian artigiano, meaning a craft or

craftsman. When used to describe food it generally means homemade in

small batches; cuisine that is created with love and attention to detail, as

opposed to mass produced factory food.

Dining


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Monsieur Spoon TraditionalBread & Pastries


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We live in fast-paced times, where crops are genetically

modied, animals are intensively farmed and much of

our food is produced by machines, leaving many of us

hankering for purer, simpler times. The artisanal food

trend that has swept the globe is a clear reection of this

sentiment. When products are made by hand people

take more time and care, so the taste and quality is

generally higher. Human hands are important, says

Emily Olson, co-founder of Foodzie.com, a website

devoted to promoting artisan foods. Theres something

to be said for that human touch, to ensure the product is

meeting those standards.

The years I spent living amidst the olive groves ofsouthern Italy gave me a wonderful insight into a

tradition-bound artisan food culture. Each October we

would harvest olives from thousand year-old olive trees

and take them to the local village press where a thick,

green oil was extracted pure, organic extra virgin olive

oil and it tasted heavenly. Fresh citrus fruit and juicy

tomatoes came from neighbouring farms, Limoncello

was made in our friends fragrant lemon groves, and

our wine chosen from the cellars of a local wine maker.

Early mornings would generally nd us waiting patiently

outside the bakery for the rst batch of cornetti (pastries

lled with fresh homemade Nutella. Our life seemed to

revolve around food, and I can honestly say that eating

has never been such a pleasure!

In developing nations such as Indonesia, a lot of food

is still handmade and produced on a small scale, and

could thus be considered artisanal. Here in Bali I buy

organic coffee harvested on the rich volcanic slopes of

Kintamani, homemade strawberry jam from a farm in

Bedugul, chocolate made with organic cacao and vanilla

grown on the island, and whenever I visit Amed I stock

up on hand crafted artisanal salt, sun dried by the sea

using centuries old traditions. Kayun, which translates

European artisanal traditions.

Artisinal cuisine in Indonesia.

Charcuterie Platter


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into something akin to heart touch is one of my

favourite Indonesian restaurants and isl ocated in the

village of Mas - famed for its wood carvings. At this

atmospheric garden warung everything, from brem

(rice wine) to spicy chilly sauce, coconut oil and jamus

(health tonics) are made by hand.

A number of European style restaurants in Bali are

also embracing the artisanal food trend. La Finca

in Berawa serves up authentic, heart-felt Spanish

and Mediterranean style cuisine in charmingly rustic

surroundings. Monsieur Spoon bakes traditional

French bread and pastries, while Chef Eeelke

Plasmeijer at Alila, Ubud makes hams, pates,

roasts and sausage for his charcuterie platter,

accompanied with delicious homemade chutneys.Alison


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thenewest

the

ofArtStreet food

Roti Canai is the newest caf to spring up

in the Batu Bolong area of Canggu, and

provides a welcoming space for simple,

tasty and affordable dishes inspired bystreet food traditions.

The name gives it away yes, roti canai is a specialty

at this lovely little caf where driftwoods and furniture

made from recycled shing boats create a rustic, laid

back vibe. For those who are not familiar with roti

canai, this tasty, round at bread has its origins in

India, and was brought to Malaysia and Indonesia by

immigrant workers. Sometimes known as ying bread,

roti makers expertly toss and twirl the dough in the air

to create the signature aky texture a vocation often

passed down from generation to generation. Balinese

Chef Bagus, who is also a talented painter, has spent

the last ve years mastering the art of creating perfect

roti canai which are soft and uffy on the inside, and

aky and crispy on the outside.

Teh Tarik


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Roti Canai Street KitchenI 58 Jalan Batu Bolong I P +62 821 474 78550 30 I Open 9am - 9pm (closed Thursday)

Similar to paratha in India, there is nothing not to like

about the rich and buttery taste of roti, traditionally

served up with curry. The custom is respected here

with fragrant and spicy Indonesian curries imaginatively

served with rice dolls. Roti also lends itself well to fusion

and can be wrapped with Egg Bacon and Cheese,

Falafel and Eggplant, and my choice, a tasty and

very lling Feta, Tomato and Black Olive Roti.Sweet

options include Chocolate and Bananawhich tastes like

a delicious big pancake, and it comes as no surprise

that this is a popular pit stop for surfers on their way to

and from the Canggu and Echo Beach breaks. On the

refreshment side of things Teh Tarik pulled black teawith condensed milk is the classic accompaniment to

roti and is dramatically poured back and forth between

two cups to cool the liquid and produce the signature

froth. At Roti Canai the Teh Tarik comes hot or cold, and

can be avoured with chocolate or cardamom.

Sate, includingChicken, Beef, Tofu and Fishare served wit

a choice of sauces, and if you visit in the evening you can

watch your food being grilled on the traditional food cart

out front real street style. You can also try the Martabak

another ubiquitous savoury street food, with a at,

pancake-like bread made with our eggs and oil cooked o

a grill, and lled with either vegetables or chicken.

Morgan, who also owns the surf shop upstairs tells me

that she wanted to create a simple caf that was just a

nice place to be, and she has done exactly that. Roti

Canai is warm, welcoming and full of personal touches

from quirky knick knacks, to the fabulous wood framed

photos that adorn the walls (her husband, Brad Masters

is a well known photographer on the island.) Alison

Martabak

Vegetarian Sate

Vegetable Curry


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Kuta is still the same slow-paced andrelaxed beach town during the daytime

as it was a decade ago, in contrast to

the evenings, when a sudden influx

of tourists engulfs the area and chaos

ensues. At the end of Kuta Beach

though, right past the Legian Art

Market is a spacious and brightly lit

restaurant that serves honest food for

an honest price in a setting quieterthan most in the Legian area.

HonestyistheKey

musttry

Ketumbars menu mainly includes Italian and Indonesian

food. Serving international dishes alongside Indonesian

food is typical of early-day Kuta, when most local

restaurants werent characterised by one particular cuisine

but would embrace the highlights of various kitchens

from all corners of the globe in order to serve a traveller

whatever may have enticed his appetite. Ketumbar

embodies this devotion to serve the passer-by, dishing upa variety of pastas, Indonesian food, and even pizzas from

their own wood-re oven.


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Ketumbar Desserts


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We started off with the Mediterranean Appetisers

Plate, a platter of baba ganoush, humus, feta cheese,

tzatziki dressing, each served in their own individual

sauce bowls in typical Greek fashion, using all fresh

and rich-tasting ingredients. Fried Duck is a must-try in

Indonesia and we were compelled by the condence

of the manager, Made Wahyu, to try theKetumbarFried Duck, which was accompanied accordingly with

white rice, vegetables, sambal and krupuk. Segar, my

colleague tells me, meaning fresh in Indonesian, and

Indeed it was! One of the many delights of living in Bali

is that we can enjoy fresh unprocessed ingredients, and

this was evident in the Ketumbar Fried Duck.

The next meal was proof that they could deliver the full

promise of an international kitchen. The Linguine Al

Nero Di Seppiais made of assorted seafood, fresh basil

and tomato sauce. This dish, typical of the southern

regions of Italy, boasted a tangy and rich taste, was

skillfully prepared and was discerningly Mediterranean,

a feat signature of Ketumbar. Fresh basil, garlic,

Parmesan and nuts are brought together to make the

fantastic Linguine Pesto, probably our favourite of the

menu. For those with a sweet tooth, Ketumbar offers

some very nice desserts that range from ice cream, tocakes, to banana crepes, to creme brulee, all made

in-house.

Its ve oclock somewhere! We decided it would only

be appropriate to conclude our meal with a tropical-

style cocktail. We were urged to try the Fantastic

Passion Cocktail,a refreshing blue-colored beverage

containing vodka, Triple sec, Midori, Blue Curacao,

passion fruit and pineapple juice. All in all, it was a

good day at the ofce! Pizza happy hours are 1pm-6pm

daily. Saturday Pasta Special offers 45k on all dishes.

KetumbarI Jl. Melasti, Legian I P +62 361 754 452 100 I Open 8am - 11pm

Ketumbar Fried DuckLinguine Pesto


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34 lets eat!34 lets eat!

spotlight

A Touch of

Home

HAPPINESS IS HOMEMADE,

AND THAT CAN CERTAINLY BE

SAID WHEN IT COMES

TO FOOD!


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KitchenetteI Jl. Pantai Kuta I P +62 361 846 4937 120Open 9am-11pm Sunday - Thursday, and 9am 12am Fridays - Saturdays I Kuta Map A-5

Based out of Jakarta, Kitchenette is branching

out across Indonesia, with its latest venture

strategically located on the beachside of

Beachwalk, a Miami Beach-style mall on

Pantai Kuta, Bali, that has become a favourite on the

shopping circuit for tourists and residents since opening

last year. Upon entering the restaurant I feel as though

I am in a European deli; the staff are dressed with neat

aprons, the simple and bright interior provides a convivialatmosphere designed to give you the feeling like youre

in somebodys home, and to top it off guests can enjoy a

relaxing view over the ocean. There are two dining areas,

one outside for those who want to enjoy the open air, and

another inside that serves as a safe refuge from the heat.

The menu boasts a wide variety of fusion dishes. Fusion

can mean a great variety of things and in the case of

Kitchenette it has most certainly taken the more creative

route. Galette dishes are a specialty and are given mens

names while the crepes another specialty on the menu

are given female names. The Gusteau Galetteis a favorite

at Kitchenette, and is garnished with mozarella cheese,

rosemary, bacon and roast potatoes. The Pierre Galette

contains ham, mozzarella cheese, scrambled eggs and is

topped off with tomato bruschetta.

The Nacho Style is a unique version of nachos that use

thick and dense freshly made oven-baked potato chips a

an alternative to tortilla chips, chilli beans, melted chees

and peppers, creating a very piquant spicy smack.

For dessert we order the Nathalie Crepe, a traditional

prepared crepe with fresh strawberries, choco-rasper

sauce, and accompanied by a delicious and soft scoo

of vanilla ice cream to create a smooth texture and taste

The drink menu is also impressive and we are faced wit

the daunting task of having to choose between so man

great options. Curiosity compells me to order the Drago

Paradise Smoothie. Visions of dragon fruit, strawberrie

and yoghurt dancing together entice your taste bud

and quench your thirst in this refreshing and rejuvenatin

recipe. My colleague orders the Grandma Stella,

refreshing elixir comprised of mango and orange, gree

apple and passion fruit, and strawberry and lychee to b

sipped through a jumbo straw. Whether youre looking fo

a nice breakfast, out for a lunch over a view of the ocea

or going out to dinner with family, theres something fo

everybody at Kitchenette!

Nacho Style

The Pierre Galette

Dragon Paradise Smoothie


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themainaffair

FROMITALYWITH

LOVE


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Opening just two days before our visit, everything at Prego

is sparkling and new, from glistening pots and pans dangling

in the open kitchen, to gleaming marble counter tops, glass

jars lled with homemade pickles and colourful customised

ceramic tableware. While Prego is a well known Westin

brand, the atmosphere is far more intimate and personal

than you would normally expect in a resort restaurant,

and the slogan Come as you are is amply reected in

the relaxed setting. Chef, Roman-born, Valerio Pachetti is

100% hands on, whether welcoming guests or cooking up

a storm in the kitchen. He tells me that he is not so much

inspired by a particular person or place but by Flavours and

impressions the sensations of the season, like a summer in

Sicily infused with the smell of ripe tomatoes. This is clearly

a chef who cooks straight from the heart.

The menu is one of those where you pretty much want to try

everything, and I like that you can choose pasta in an entre

or main course size. Alongside classic items straight from

the Italian comfort zone, like Bolognaise, Lasagneand Pizza

Quattro Stagione,there are some wonderful, rather playful

dishes that Pachetti has personally created for Prego. We

start with an Antipasto Misto alla Prego, a generous platter

designed for sharing, with sliced salami, a zesty bruschetta,

fresh insalata caprese, polenta, and arrancini di riso stuffed

with beef ragout and mozzarella. The mildly avoured

homemade pickles are a lovely enhancement cinnamonbeetroot, roast bell pepper, spicy carrots, sweet and sour

pumpkin, and there is a wonderful crusty rye bread fresh

from the oven.

Lively, welcoming and family friendly, the newly

openedPrego@TheWestinResortNusaDua, Bali,

serves up tasty Italianfoodin contemporarystyle.


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Prego @ The Westin Resort Nusa Dua I Kawasan BTDC Lot N-3 I P +62 361 771 906 110 I Open 11am - 11pm

The Caramelle ai Sette Formaggiis a perfect example

of Pachetti getting creative handmade candy-

shaped ravioli in three different colours, lled with

seven cheeses and served with tangy cherry tomatoes

and a creamy basil sauce. The texture and avours of

parmesan, ricotta, provolone and a tiny suggestion ofblue cheese combine with perfectly al dente pasta and

a fragrant sauce to make a delicious, highly memorable

combination. Other homemade pasta includes the

Gnocchi di Zuccamade with pumpkin and sweet potato,

trufes, ricotta and pine nuts, and theMaltagliati di

Ceci alla Primavera, an artisanal chick pea pasta with

vegetable ratatouille. There is also a Cappelletti di

Manzo su Crema di Mandorle e Radicchio Brastato,a

hearty dish of beef stuffed ravioli with braised radicchio,

and a thick, crunchy almond sauce. We nish with the

Cannoli alla Siciliana,crispy cylinders stuffed with a

lovely lling of ricotta with delicate hints of chocolate,

aoat a strawberry soup with strips of sweet candiedorange. A fragrant glass of homemade Limoncello

provides a wonderful digestif.

Prego also offers a fabulous, affordable and family-

friendly Sunday brunch with a separate kids buffet,

garden and plenty of activities to keep the little ones

occupied while adults indulge in an Italian feast of epic

proportions. Alison

Cappelletti di Manzo su Crema di

Mandorle e Radicchio Brastato Caramelle ai Sette Formaggi Chef Valerio Pachett


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CELEBRATING

LIFE IN

hungerlust


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IT WAS STILL POSSIBLE TO

BE WEARING A PAIR OF

SANDALS AT THE BEGINNING

OF AUTUMN IN BARCELONA,

AND ITS NO WONDER

HORDES OF TOURISTS FROM

COLDER NEIGHBOURING

COUNTRIES ARE FLOCKING

TO THIS GORGEOUS AND

VIBRANT CITY ON THE

COAST OF SPAIN. SANDALSASIDE, BARCELONA IS A

WONDERFUL CATALONIAN

CITY THAT CELEBRATES

LIFE THROUGH ITS PROUD

WEALTH OF FOOD AND

CULTURE.


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My day started in La Boqueria, a historical

market that dates back to the 13th century,

and is one of the citys most attractive

destinations for both tourists and locals

alike. Located in the busy La Rambla district, a pedestrian

walking area in the Ciutat Vella or Old City, the market is

housed inside a building that dates to 1914. Locals are

busy pointing at the fresh mushrooms they would like tobuy, and bargaining with the loud voiced sellers, while

tourists are busy ogling and taking pictures of aesthetically

stacked fruits. This is the place to eat, to wander, and

to feast on your senses anytime of the day. Having an

espresso and a bite of churros dipped in melting chocolate

certainly made my day even better.

Inarguably one of the most renowned chefs from Spain,

Ferran Adria, called La Boqueria A gastronomic temple,

a place that congregates all the phases in the food

chain, from the producers, harvesters, butchers and

shmongers who provide the food, to the individual

and professional clients who wander through this

magnicent, characteristic maze of traders in charge of

the market stalls. The striking thing about this market

is how incredibly complete and singularly different the

stalls are. One stall is specialising in olives, the other

in mushrooms and the next one is just selling eggs

from various-sized birds. My personal favourite is the

tantalising sight of the ham stall. Floor to ceiling, it

is lled with hanged hams, sausages and all sorts of

pork products, including what is possibly the worlds

most expensive ham: Jamn Ibrico de Bellota.Usuall

displayed in the window, this special Spanish ham is

made from the meat of Iberian black pig which is fed

with acorns and cured for 36 months. One kilogram ca

cost up to 100.

Leaving La Rambla and the market hubbub, Barcelona

still has lots of districts and restaurants to be discovere

by foot or even underground, with the well connectedmetro system. Long leisurely lunches and even longer

casual dinners seem like the best thing to do after

spending the afternoon admiring the architectural

masterpieces of Antoni Gaudi. I walked to El Born, the

hip district lled with cool shops and chic cafs and tri

the Pintxo, small bites of snacks on toothpicks while

sippingCava Spanish wine, my new found favourite

activity. Dinner time means a hot plate esta of Paella

Marisco, a blanket of saffron-scented rice with a crunch

crust studded with fresh shrimps, clam and squid.

Savouring each bite and really taking the time to nish

it is what youre supposed to be doing, before moving

on to the next joint: a bar in the middle of a plaa or

square. There, time seems to stop while I celebrate life

through a glass of sangria and watch the people go by

Eve


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Celebrate your Christmasand New Years eveReservation is required at

[email protected] /+623617803416

Back to the RootsCatalan Heritage Traditional Christma

December 25th20137.30 - 10.00 pm

IDR 375K ++

The Last Sunset of the Year

Sunset Brunch PartyDecember 31st 2013

3.30 - 7.00 pmIDR 700K nett/pax

Free flow Cocktails, Champagne, Winesincredible selection of tapas

New Years Eve Dinner8.00 pm - 12.00 am

IDR 425++

New Years Countdown

Start at 11.59 pm

Jalan Pantai Cemongkak, Pecatu 80361Bali, IndonesiaRSVP +62361 7803416Ofce +62361 7889800

[email protected] | www.elkabron.com

The right choice...


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SPRAWLED OVER HECTARES OF COASTLINE IN TABANAN,PAN PACIFIC NIRWANA BALI RESORT MAKES A GREAT DAY TRIP,WITH ITS STYLISH RESTAURANTS, MESMERISING OCEAN VIEWS

AND PLETHORA OF LEISURE ACTIVITIES.

T

The beautiful sea temple of Tanah Lot is one of Balis

most popular attractions, and its busiest; but heres a

tip, avoid the crowds and enjoy fabulous views over

the temple from the lush surrounds of this luxurious

resort. Hypnotic views aside, Pan Pacic Nirwana

Bali Resort serves up inspired cuisine in a range of

settings, alongside a stunning, multi award winning

18-hole golf course designed by Australian legendary

golfer Greg Norman. The scenic course winds

between rice elds and the sea, with ve ocean-side

holes and two cliff-to-cliff tee offs providing one of

the worlds most unique golng experiences. Non

golfers can indulge in a deluxe spa treatment, or

explore the local scenery and villages on a rice eld

cycling tour, while little ones will love the Kids Club

with activities like Balinese dance, treasure hunts,

obstacle courses and shing. The newest leisure

attraction at the resort Paint Ball is guaranteed toadd colour to your day, as you get kitted out in army

greens, a helmet and an air rie, and play war games

in an atmospheric jungle-like setting.

dine&leisure

Alaskan King Crab


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No matter how active (or inactive) you choose to be,

replenishment is always a pleasure at Pan Pacic with

a number of elegant restaurants and cafes to choose

from. We head to the Pool Grill, an open air pavilion

nestled between a picturesque lagoon-style pool and

the ocean. The setting sun has bathed the sky in rosy

swirls, and the sound of waves crashing on the cliffs

below makes a soothing soundtrack. While lunches

are a casual and agreeable mix of pizza, burgers,

sandwiches and salads made fresh from the resorts

organic gardens, dinner focuses on premium imported

steaks and seafood. We start with Salmon Rillettes,a

mellow yet avourful, pate-like concoction of aked

salmon, cream cheese and fresh herbs served in a small

glass jar with fresh home baked sour dough.

Mains are impressive, including Harvey grass fed

Australian beef in a range of cuts, Mideld Australian

lamb, and Indian Ocean sh. Well seasoned Executive

Chef, Bradley Froehlich hails from Canada, which

perhaps explains whyAlaskan King Crab, one of the

worlds rarest and most expensive crustaceans in the

world, is also on the menu.Some things in life you

dont need to mess with, says Froehlich, who treats

us to a platter piled high with thick chunky crab legs,

lightly steamed and served simply with claried butter.

The wonderful natural avour shines through, and

the taste is a little like sweet lobster. Imaginative side

dishes are served in black stone pots including Scallop

Potatoeslayered with melted aged cheddar, giant

Baked Yukon potatoes,tender Poached Asparagus with

Orange Sauceand Soy Glazed Bok Choy.

Desserts range from homemade ice cream, including

Salted Carameland Balinese Vanilla Beanto Fruit

Salad with Sorbetand Mango Brulee. We opt for the

Raspberry and Monggo White Chocolate Parfait, a

light and tropical dessert, with slices of chilled parfait

scattered with fresh mango, strawberries, chocolate

ganache and meringue drops. Alison

Pan Pacifc Nirwana Bali Resort I Jl. Raya Tanah Lot I P +62 361 815 900 80 I Open 12pm - 10pm

Salmon Rillettes Executive Chef Bradley Froehlich


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Coming to Bali in 1998 was a life changing decision

for Chef Michele Sansalone who was born in a

small city near Calabria, South Italy. I was the

kitchen troublemaker of the family and thats where

I belong, explains Sansalone mischievously,

after cooking us up a tasty seafood dish called

Fishermans Dream. After years working abroad,

climbing up the kitchen ladder from Italy to

Australia, he decided to join Zanzibar and revitalised

the restaurant into its current Mediterranean glory.

When prodded about his recipe for running asuccessful restaurant, he answers simply, The

freshest ingredients on the market, capable workers

and most importantly, undying passion.

Born and bred by parents from two different

cultures, Suriadiredja spent most of his life in

Indonesia and later, in Japan. My parents own

a Japanese restaurant here in Petitenget and

learning the essential Japanese cuisine and how

to manage a restaurant has always been my

interest, tells the chef who went to study in Tokyo

at the prestigious Ecole de Cuisine et Nutrition

Hattori, before working in a teppanyaki restaurant.

Japanese cuisine is deceptively simple but the

precise technique and the details it takes to servea plate before the guest is all about perfection.

Thats what I learned there and thats what I serve

the guests here in Rayjin.

Michele SansaloneRajawali Suriadiredja

ExecutiveChefChef&Proprietor

Zanzibar Restaurant

Jl. Double Six Legian

P +62 361 733 529

Rayjin Teppanyaki

Jl. Petitenget 98X Kerobokan

P +62 361 473 0126

thespecialist


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Q:What is your favourite cuisine?CHEF RAJAWALI: I was raised with Japanese food and

thus am able to appreciate the raw, fresh quality it has.

Personally, I think the best ingredients should be eaten

raw to honour the original taste and texture.

CHEF MICHELE: Mediterranean. All the ingredients are

healthy and fresh, with rich inuences from Spain, Greece,

Turkey, Tunisia and other countries.

Q: What is the most important item to have in thekitchen?

CHEF RAJAWALI: Teppanyaki scraper. Its a magical,

multi-function tool.

CHEF MICHELE: Pan, re and a big fat chef knife!

Q:Describe your kitchen habits?CHEF RAJAWALI: I believe in a clean, neat and

uncluttered kitchen. You will not nd me jugglingthe food or throwing it around for the amusement of

the guests. You have to respect the integrity of the

ingredients to retain their taste.

CHEF MICHELE: Generally, a lot of yelling and making

sure everybody is doing their best!

Q:If you go out to eat with friends, where do you liketo go?

CHEF RAJAWALI: I enjoy hanging out in cafes with

friends. For food, I like Mamasan and Shiro, a tiny sushi

bar in Seminyak. It reminds me of Japan.

CHEF MICHELE: I dont eat out that much as I prefer my

own dishes.

Q:Is Bali an interesting place for a Chef to grow?CHEF RAJAWALI Bali is the perfect place! Its not all

about business and making prot here, instead it give

you the chance to develop your artistry. Also, working

with my Balinese colleagues here is wonderful. They

bring their artistic touch into the kitchen.

CHEF MICHELE: Bali is imperfectly perfect. Its weird.

Its a mess, nothing is ever ready. Working in the

kitchen in Bali, you have to be a little crazy. Its not for

everybody. Every day is a challenge and a mess. Im

happy when Im in a mess.

Q: How did your cultural upbringing affect your wayof cooking?

CHEF RAJAWALI: Being Japanese and Indonesian,

Im familiar with both worlds. I can relate to Japanese

and Indonesian ways of thinking. Rayjin is a fusion

restaurant, because I am a fusion!CHEF MICHELE: Strong, persistent Italian character.

I dont give up easily especially when I am right. The

kitchen is my home, it has always been, and always wi

be so I treat it and everybody in it like a family, like at

home.

Q: What is your recommendation for a guests firstvisit to your restaurant?

CHEF RAJAWALI: Our Okonomiyaki,made according

to Japanese custom, with shrimp and pork belly.

CHEF MICHELE: Try our Grilled Seafood or Seafood

Salad.We have a seafood vendor coming here twice a

day to make sure we have the freshest ingredients to

cook. And also our range of cocktails we dont hold

back on our liquors!

let

Text by Eve

CHEFBATTLE!

www.letseatmag.com


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Q: Si, Taco Local. Tell us more.Why did you decide to open it her

in Bali?

A: We opened the rst Taco Localin Jakarta and it was a hit! Then we

were thinking of Bali; we, as in myse

and my two partners/good friends,

Dito and Heru Kartowisastro. Bali is

truly liberating and cosmopolitan.

People are generally more open

minded and willing to try new thing

So we opened this small, fun taque

serving good, home-made Mexican

food. Theres only one rule here: ea

with your hands!

Q: And what do you think of thefierce taco competition in theneighbourhood?

A:Were all friends here! I see eacof the Mexican restaurants here has

its own characteristics. Taco Local

is all about well, being local. Our

tacos are made in the same style as

roadside taqueria. Homemade salsa

no cheese and no sour cream. The

focus is on the meat.

Q: So youve made Bali your homWhat can we expect from you in

the near future?

A: You will nd bao, lots of bao.Upstairs, as we speak, Jicama, our

new restaurant is being prepared. W

will serve easy Asian food to share

with friends, such as Vietnamese

bahn mi or gua bao lled with roast

pork belly. It will be a casual eatery,similar to Taco Local, where you can

just drop by and eat every day. We

be open by the end of October!

Text by Eve

Sebastian

SubaktiChef and Proprietor

of Taco Local

Friendly staff immediatelyusher me to the coolest

spot of this lovely Mexicanrestaurant, tucked into busyPetitenget Street. Sebastian

Subakti or Seb, as he prefers

to be called, joins the tableand shares the passionatetale of his lasting love affair

with tacos.

theinsider

Q:Did you always want to bea chef?

A:I have always loved cooking,especially baking, as my mum

used to have a bake shop in

Jakarta. Then, adolescencehappened and I sort of drifted

off a bit. I went to Houston to

study broadcast journalism and

came back to Indonesia in 2001,

knowing that it wasnt my future.

Then I came across Anthony

Bourdains Kitchen Condential

and it sort of changed my

perception about working in

the kitchen. Apparently it was a

cool thing to do and I signed up

with William Angliss Institute in

Melbourne for another four years

of back-breaking study. From

then on, I knew I would love to

work in the kitchen.

Q: What did you learn in thoseyears of living abroad?

A:I learned that working in

the kitchen is essentially allabout discipline. Its not just

about serving good food but

more about making sure every

time you serve food, it is good.

Its all about consistency and

consistency can only be achieved

with discipline. I also learned

about the joy of eating out in

taquerias or taco shops where

you basically eat with your hands,

be messy and enjoy the familiarity

of it on regular basis. Thats the

inspiration for Taco Local.


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letsbrew

Brewing with

Sensa Coffee

Coffe

Vito AdiCoffee Roaster & Barista

Sensa Kofe


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Tools:Chemex a coffee maker with

a unique hourglass gure.

Paper lter.

Kitchen scales.

Kettle.

Thermometer.

Coffee grinder.

Method:Fold paper lter into a cone shape

and put on top of the Chemex.

Boil water to 98 degrees Celsius,

checking with thermometer.

Pour water into the Chemex through

the cone shaped paper lter and leave

to pre heat.

Weigh 15 grams coffee beans. Grind

to medium ground to maintain its

avour.

Remove water from the Chemex and

put it on the scales, and set to zero.Put ground coffee into the paper lter

and prepare 225 grams 80 degrees

Celsius water ( 1 gram ground coffe

= 15 grams water.)

Pour a little water rst and wait for 3

seconds.

Continue pouring water little by litt

into the paper lter as it drips down

and stop pouring it when it reaches

225 grams.

The water will keep on dripping, wa

for approximately two minutes befo

removing the paper lter

Pour into three small cups, enjoy yocoffee and add sugar as desired.

Ingredients:Coffee beans; slightly roasted.

Mineral or distilled water.

Sensa Coffee on Jalan Dewi Sri is a place to experience coffee with your senses. Every Saturday at 11am free

coffee cupping sessions are offered, and if you drop by you will probably meet owner and coffee roaster

Vito. We dont sell coffee at Sensa, we sell the coffee experience, he tells us, and happily shares his t ips on

roasting, brewing, sipping, and appreciating Indonesian coffee.


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sidewalk

Cheese Board


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Designed in the style of a traditional Provencal bistro, Kebun brings a touchof European artisanal air to the streets of Ubud, including a respectable and

affordable wine list!

Stepping off the sidewalk of busy Jalan Hanoman and

into the enchanting setting of Kebun, we discover a

characterful bistro offering French and Mediterranean

style cuisine served with a hefty side of rustic charm.

Flower boxes, terracotta oor tiles, colourful wooden

shutters and copper vases lled with daisies, evoke

continental Europe. Exposed brick walls, dangling vines

and 1940s furniture including antique marble-topped

Singer sewing machine tables add to the atmosphere.

The menu amply reects the setting, with French-trainedChef Adi conjuring up a good selection of tapas, mains

and desserts, all of which can be accompanied by a

thoughtfully composed and remarkably well priced

wine list. French inuences include a classic French

Onion Soup, Duck Conft and Herb Roasted Lamb Chops

with pommes frites, while a good choice of homemade

pastas, salads and vegetarian dishes give Mediterranean

avour. Enjoy the sidewalk views from the terrace, or

soak up the ambience and the wonderful aromas from

the open kitchen when you take a seat in the ac dining

room.

We start with a well presented cheese board, proffering

a young tasty parmesan, a sharp cheddar, grilled

Mediterranean vegetables, tangy olives, red pepper

cont and a crunchy home baked baguette topped

with shredded, toasted leek. So simple, but so good,

especially washed down with a glass of light and crisp

Rose les Lys La Soif Grenache-Shiraz.

Frnch Artsanal Flair

Lemon Rubbed Chicken


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Kebun I 11 Jl Hanoman, Ubud I P +62 361 780 3801

We try two main courses; the roasted Lemon Rubbed Chicken

Breast has a fresh and juicy taste, imbued with a subtle citrus

fragrance and is served in a tower of squash, eggplant

and spinach with a drizzle of pesto. The Moroccan inspired

Vegetable Tagineis baked and served in a blue stone pot, a

warm and avourful blend of vegetables, chick peas, tempeh

and cashews, accompanied with couscous. Dessert brings a

smile to my face a plate of big uffy proteroles swirled with

a dark chocolate sauce and lled with vanilla ice cream.

Aside from wine, there are also cocktails, including a fruity

Pims Cup, Flavoured Mojitosand a rather potent pink French

Martini blending vodka, Chambord raspberry liqueur and

pineapple juice. Interesting mocktails include the thick green

Lime Mint Refresherand a Basil Berry Fizzmade with fresh

strawberries with basil and soda.

Brought to us by the owners of Kafe, and the founders of

Bali Spirit Festival, Kebun is earth friendly, with its recycled

furnishings, organic preferences and kitchen ventilated with

hand made copper ues. Waste is composted, except for

bones which are thoughtfully given to the street dogs. Alison

Proteroles

Lime Mint Refresher


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Photographer:AdhalinaMaria-

Prod

ucer:DennyHendraPurnama-

GraphicDesign:DennyFebianto-www.p

ictureonawall.net

Burstingwith


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62 lets eat!

I consider artisanal tomean food with soul...

something createdfor reasons of beauty,

health and creativity asopposed to something forperformance, indulgence

or mere profit.

Timothy YoungPresident, Food For Thought.


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spafood

Thai HerbalMassageWell known as the spice islands, Indonesia has long drawn adventurers to its shore in search of the

exotic flavours of the east. As well as adding zest to cuisine, spices have a myriad of therapeutic

benefits and are used in spas across the island.

The Thai Herbal Compress treatment at Anantara Spa,

Seminyak combines hand picked herbs and spices, such

as ginger, turmeric, cloves, black pepper, lemon grass

and kar lime leaf. Dried in the sun, the spices are then

wrapped in Muslim cloth, steamed and applied to body

as a hot compress in gentle rolling movements. The

treatment takes place in the deluxe roof top spa that

overlooks the ocean and palm groves and starts witha deliciously spicy foot bath, followed by a soothing

massage with oil infused with ginger and black pepper.

The sensation of warm fragrant compresses on the body

is both soothing and nurturing, and works wonders on

cold and u symptoms, soothes sore muscles and joints,

provides relief for sprains and rheumatism, and makes a

very pleasant pick me up after a long ight.

The practice of herbal compresses in Thailand dates

back 5000 years, and is thought to have been brought

to Thailand by Buddhist monks from India. Ancient

recipes passed down from generation to generation,

were traditionally used by Thai royalty in elaborate

treatments, and by soldiers for aches and pains after

returning from battle. Alison

Anantara Seminyak Resort & Spa,

Ph: +62 361 737 773


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Afreshcrispytasteisguaranteedineverybite,ensuringthatthe

setacoswillbeforever

etchedinyourmind.Thickcheesesliceswithredbeansandjuic

yshreddedchickencreate

aplayfultaste,perfectlyaccompaniedwithanicyMargarita. St

aytunedanddontmiss

thenexteditionofSpyfoodwherewewillrevealwheretondthishiddencatch!

CrispyChickenTacos

VenueDescription:Warmambienceandfriendlystaff.

Bestenjoyedwith:Margaritasandfriends.

HiddenCatchLastEdition

ThetastyteppannyakishrimpmayoiswaitingforyouatRayjin,

Jl.Petitenget98Kerobokan.Reservationsarerecommended.

DISCO V ERTH

E

Curioustoknowwheretofindthistastytacos?Staytun

edforournext

editionwhenallwillberevealed.


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Table for four, please Ada mja untuk empat orang?

I have an allergy to... Saya alrgi...

Do you have a non-smoking area? Ada tempat bbas asap rokok?

I prefer to sit in the quite corner Saya ingin duduk di tempat yang sep

Can I see the menu? Bisa saya lihat menunya?

Id like... Saya mau...

to add menambah

to buy membeli

to eat memakan

expensive mahal

cheap murah

one kilogram satu kilo

ve crates lima kerat

three boxes tiga kotak

a dozen satu lusin

that one yang itu

this one yang ini


This is... Ini...

bitter asam

too big terlalu besar

too sweet terlalu manis

hot panas

delicious nak

talkingstreetfood

foodwords

talkingfood

plate piring

chilli sauce sambal

MSG vtsin

spoon sndok

fork garpu

clean bersih

sesame wijen

cabbage kol

shallot bawang merah

tapioca starch tepung kanji

kafr lime leaves daun jeruk

jicama bengkoang

cinnamon kayu manis

turmeric kunyit

lemongrass seraipalm sugar gula merah

pronunciation

a as in part

/e as in get or may

i as in doing

o as in dog

u as in nut

c as in chair

g as in goal

ua as in wa

ny as in canyon

The rule of the thumb is that Indonesian is pronounced as it is written.

EATING OUTMAKAN DI LUAfoodtalk


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BALI


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KUTA

SEM

INYAK


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SANU

R

UBUD


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72/80

72 lets eat!

PATIO @ PLATARAN BALIRESORT AND SPAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388

PETITENGETJalan Petitenget #40P +62 361 473 3054

RUSTICA CUCINA ITALIANAJl. Batubelig 1KerobokanP +62 361 4737 812

RUMOURSJalan Kayu Aya 100OberoiP +62 361 738 720

SAMBAL SHRIMPJl. Kayu Aya 6SLIPPERY STONESeminyak, Batu Belig

TEATRO GASTROTEQUEJalan Kayu Aya Block CNo 1-2P +62 361 87 000 78

THE BREEZES RESORT &SPA BALIJl. Camplung TandukNo. 66P +62 361 730 573

THE DECKJl. Petitenget, SeminyakP +62 361 8487 200

WARISAN RESTAURANTJl. Raya Kerobokan 38SeminyakP +62 361 731 175www.warisanrestaurant.com

WARUNG TAULANBanjar Semer KerobokanP +62 361 738 229

ZANZIBARJl. Arjuna - Pantai DoubleSix, SeminyakP +62 361 733 527

BETELNUT CAFJalan Batu BolongP +62 821 4680 7233

BUTTER CAKE & COFFEESHOPJl. Pantai Berawa 44

P +62 81 936 216 983

CAF CANGGUJalan Pantai BerawaP +62 361 219 2255CAF MOKAJalan Raya AnyarP +62 361 844 8933

CANTEEN CAFJl. Batubolong No. 34P +62 878 6228 1755

GREEN GINGERJl. Pantai Berawa 46 (500mnorth from Canggu Club)P +62 361 844 6640

GUSTO GELATO & CAFFEJl. Umalas 2 KerobokanP +62 81338072041

THE LITTLE GREEN CAFJl Bidadari No 1.P +62 361 275 2125

MERICA @ PAN PACIFICNIRWANA BALI RESORTJl. Raya Tanah Lot PO Box158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali

MONSIEUR SPOONJl. Pantai Batu BolongP +62 361 846 9112

OAZIA SPAVODKA BAR& KITCHENJalan Sahadewa Br AnyarP +62 361 800 8887

ROTI CANAI STREET KITCHEN58 Jl. Batu BolongP +62 821 474 75 550

STICKY FINGERSEcho BeachP +62 361 809 0903

THE COFFEE SHOP @WARUNG CANGGUJl. Pantai BerawaP +62 361 843 1988

VUE BEACH CLUB @ LV8Jl. Discovery no. 8P +62 361 894 8888

WATERCRESS

Jalan 21a Batu BeligP +62 361 780 8030

Canggu

HARD ROCK HOTEL BALIJalan Pantai KutaP +62 361 755 661www.hardrock.com

KETUMBARJl. Melasti Legian KelodP +62 361 754 452

KITCHENETTEJl. Pantai KutaP +62 361 846 4937

LA CUCINA ITALIANA &THE POND@ DiscoveryKartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com

MAGNOLIA CAFE @ ASTONgrand kuta hotel &residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com

MAJOLY RESTAURANT &LOUNGEJl. Wana Segara, TubanP +62 361 753 780www.ma-joly.com

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

OAK @ SWISSBELLJl. Sunset Rd 101P +62 361 846 5680

PARADISUS @ EDENHOTEL KUTA BALIJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com

PAVONEJalan Padma Utara no. 4P +62 361 756 030

PORTABELLA BISTRO @FONTANA HOTELJl. Dewi Sri No. 68P +62 361 894 7100

ROOFTOP DINE & MUSICLOUNGE@ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101

ROSSO VIVOJalan Pantai KutaP +62 361 751 961

SEAFOOD HOUSE

Complex Kuta SidewalkJalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com

SUSHI TEI RESTAURANTJl. Sunset Road 99P +62 361 780 774

TAKE JAPANESERESTAURANTJl. Patih Jelantik, LegianP +62 361 759 745

TAPEO GASTRO BAR2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645

THE GAROUPAJl. Raya Kuta ABC, Br.Abian Base

P +62 361 764 925 Ext. 15www.thegaroupa.com

THE BEACH LOUNGE@ PRO SURF SCHOOLJalan Pantai KutaP +62 361 751 200

VELVET HIPNOTYZED @BEACHWALK ROOFTOP,3RD FLOORJl. Pantai Kuta BadungP +62 361 846 4988

VIAIPI RESTAURANT &LOUNGELegian Street 88P +62 361 752 355www.viaipibali.com

AMAZING BALI CAFEDouble Six BeachP +62 361 783 7374

BALE BALIJalan Kunti 488P +62 361 732 731

BIAN YUEBanjar Umalas Kauh II106/Tunon, KerobokanP +62 361 473 5405

BIKUJalan Petitenget 888P +62 361 857 0888www.bikubali.com

BISTRO BATU KALIJl. Laksamana 55P +62 361 806 0729

CAF DEGANJalan Petitenget 9P +62 361 744 8622

CAF MARZANOJalan Arjuna/Double SixP +62 361 874 4438

CAF MOKAJalan Raya SeminyakP +62 361 731 424

CHARLIE BAR, BISTRO,BAKERY

Petitenget 5P +62 82147417332

CHEZ GADO GADOJalan Camplung Tanduk(Dhyana Pura) 99P +62 361 736 966

COSMIC DINERJalan Sunset RoadSunset Star Blok C

DAHANA RESTAURANT& GALLERYJalan Petitenget No.98XP +62 361 4730131

DEJAVU KITCHENJalan Double 6Blue Ocean Beach No.7X

P +62 361 732 777

DROPJl. Petitenget 88 XP +62 81 236 786 659

EARTH CAFEJl. Kayu Aya 99, OberoiP +62 361 736 645

EAT WELLJl. Raya Basangkasa 36P +62 361 737 745

FIRE, WOO BAR, STARFISHBLOO @ W RETREAT& SPA BALIJalan PetitengetP +62 361 473 8106

FLAPJAKS KIOSKJalan Laksamana Oberoiwww.rama-restaurants-bali.com

FLAPJAKS SEMINYAKJl. Petitenget No. 88XP +62 361 847 5471

GINGER MOONJl. Oberoi/Laksmana 7P +62 361 734 533

KITCHEN THE CLUBJl. Lesmana SeminyakP +62 361 734 504

MAMA SANJalan Raya Kerobokan

135, Banjar TamanP +62 361 730 436

MASE KITCHEN & WINEBARJl. Lebak Sari No. 7PetitengetP +62 361 739 090www.macavillas.com

MTISJl. Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com

MOTEL MEXICOLAJl. Kayu Jati 9,PetitengetP +62 361 736 688

MYKONOSJalan Kayu Aya 52,OberoiP +62 361 733 253

OBSESSIONJl. Dhyana Pura

PASSARGADJl. Camplung Tanduk 5P +62 361 738 857

AL DENTE, STADIUM CAFEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838

B COUPLE BAR & GRILLKUTA PARADISO HOTELJl. Kartika PlazaP +62 361 761 414

BELLA ROSA, TAMANAYUN & TENKAI @ PADMARESORT BALIJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111

BENE & FEAST @SHERATON BALI KUTARESORTJalan Pantai KutaP +62 361 846 5555

BLUEFINComplex Kuta SidewalkJalan Kartika PlazaP +62 361 764 100www.rama-restaurants-bali.com

BUBBA GUMP SHRIMP COJalan Kartika Plaza 8XP +62 361 754 028

CAFE ASIAJl. Raya Legian No. 463KutaP +62 361 755 921

CAFE ITALIA N WARUNGDESALippo Plaza SunsetJl. Raya Sunset RoadP +62 361 768 646www.caffeitaliawarungdesa.com

CASA DANGELOJl. Kartika Plaza No. 90xP +62 361 754 016

ENVY @ BARUNA BALIJalan Wana Segara 33,TubanP +62 361 755 577www.envy-bali.com

FLAPJAKSComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com

GABAH @ RAMAYANARESORT & SPAJl. Bakung SariP +62 361 751 864www.rama-restaurants-bali.com

GOLDEN LOTUS, H2O &GRACIE KELLYS IRISH PUB@ BALI DYNASTY RESORTJl. Dewi Sartika, TubanP +62 361 752 403

Kuta

Seminyak

Restaurants.


73/80

letwww.letseatmag.com

THREE MONKEYS SANURJalan Danau Tamblingan(opposite LaghawaHotel)P +62 361 286 002

WARUNG KAYU APIJl. Bypass Ngurah Rai

No. 95P +62 361 285 984

ALAYAJl. Hanoman, UbudP +62 361 972 200

ALCHEMYJalan Penestanan, UbudP +62 361 971 981

ALILA UBUDDesa Melinggih Kelod,Payangan GianyarP +62 361 975 963

AYUNG TERRACE@ FOUR SEASONSSayan, UbudP +62 361 977 577

BALI STARLINGRESTAURANT@ BALI BIRD PARKJl. Serma Cok NgurahGambir, Batubulan,P +62 361 299 352

BEBEK TEPI SAWAHJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338

BETELNUT NOODLESSATAY BAR & MUSICLOUNGEUbud Main StreetP +62 361 971 246

BLU BAR U, DEWATANDELI, GALLERY COFFEE,

BASILICO & LADA,PEPPERS LATINO GRILL& BAR @ SANUR BEACHBALI

Jalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com

CAFE BATUJIMBARJl. Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com

CHARMINGJl. Danau Tamblingan 97P +62 361 288 029

CINNAMONJl. Danau Tamblingan 80P +62 361 288 457

GELATO SECRETSJl. Danau Tamblingan

www.gelatosecrets.com

MINAMI ON THE BEACHSegara Village HotelP +62 81286134471

LA TAVERNA RESTAURANT& ISOLA BISTROJl. Danau Tamblingan 29P +62 361 288 497

LOTUSJl. Danau Tamblingan 30P +62 361 289 398

MANIK ORGANIKJl. Danau Tamblingan 85P +62 361 855 3380

MASSIMOJl. Danau Tamblingan 228P +62 361 288 942www.massimobali.com

PIZZA RIA, TELAGA NAGA@ BALI HYATTJl. Danau Tamblingan 89P +62 361 281 234

SANUR HARUM@ SANUR PARADISEHOTEL & SUITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com

SECTOR BAR-RESTAURANT LOUNGE &EVENT HOUSEBalibeach Golf Course

Jalan Hangtuah No. 58P +62 361 287 733

SERENITY SPANISH BAR &RESTAURANTJl. By Pass Ngr. Rai 27AP +62 361 284 381

THE VILLAGE @ GRIYASANTRIANJl. Danau Tamblingan 47P +62 361 285 025www.santrian.com

SanurGUWUNGJl. Raya PeliatanP +62 361 975 139

IBAH RESTAURANT@ Ibah Luxury VillasCampuhanP +62 361 974 466

JANGGAR ULAMJl. Raya Goa Gajah, Br.Teges Kanginan PeliatanP +62 361 972 092

KAYUN RESTAURANT &LOUNGEJl. Raya Mas 47P +62 361 973 091

KEBUNJl. Hanoman UbudP +62 361 780 3801

KOMUNE RESORT &BEACH CLUBPantai KeramasP +62 361 301 8888

LITTLE KJl. Hanoman Pengosekan(behind Siam Sally)P +62 361 971 236

MOZAICJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com

PADI @ FURAMA XCLUSIVEVILLAS & SPABanjar Bindu, Mambal, 8Jalan MelatiP +62 361 898 8688

SKAJI-TARI-USBehind field - cornerMonkey Forest Road &Dewi Sita Street,P +62 81357181122

RONDJIS @ THE BLANCORENAISSANCE MUSEUMCampuan UbudP +62 361 975 502

SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com

SPACCANAPOLIJalan Raya PengosekanP +62 361 973 138

SWEPT AWAY@ SAMAYA UBUDBanjar Baung,

Desa SayanP +62 361 973 606

THREE MONKEYS UBUDJalan Monkey ForestP +62 361 975 554

THE DINING CORNER@ KAYUMANIS UBUDPRIVATE VILLA AND SPASayan Village UbudP +62 361 972 777

TSAVO LION @ BALISAFARI& MARINE PARKJl. By Pass Prof. Dr. IdaBagus Mantra Km. 19,8P +62 361 975 656www.balisafarimarinepark.com

TUT MAKJalan Dewi SitaP +62 361 297 5754

UMA BY COMOJl. Raya Sanggingan,KedewatanP +62 361 972 448

WAPA DI UMEJl. Sueta, Br BentuyungUbudP +62 361 973 178

WAROENG BERNADETTETHE HOME OF RENDANGJalan Raya MasBr. Teges YangloniP +62 361 971 852

WARUNG ENAKPengosekan RoadP +62 361 972 911

WHITE BOXJl. Raya Andong 22-24,P +62 361 979 059F +62 361 979 062www.whiteboxbali.com

BEBEK BARISJl. Mahendradatta No. 18xP +62 361 845 0791

JEMPIRING RESTAURANT@ ASTON DENPASAR HOTELAND CONVENTION CENTERJl. Gatot Subroto Barat 283P +62 361 411 999

ABC @ KLUB JIMBARANKori Nuansa No. 257,Taman GriyaP +62 361 806 7776

BELLA ROSA, KO &JIMBARAN GARDEN @INTERCONTINETALBALI RESORTJalan Uluwatu 45P +62 361 701 888

CHIRINGUITO EL KABRONJalan Pantai CemongkakPecatu (the sign onJalan Labuan Sait)P +62 361 780 3416

CHOCOLATE CAF,TOPENG RESTAURANT& BARJimbaran CornerJalan Raya UluwatuP +62 361 704 663

CUCAJalan Yoga PerkanthiP +62 361 708 066

DI MARE@ KARMA KANDARAJl. Villa Kandara Br. WijayaKesuma Ungasan

P +62 361 848 2200

FINNS BEACH CLUB @SEMARA LUXURY VILLARESORTUngasanP +62 361 848 2111

JIMBARN ROOFTOP |LOUNGE | DINING @ HARRISHOTEL BUKIT JIMBARANJl. Raya Uluwatu 2000XP +62 361 846 8777www.harris-bukitjimbaranbali.com

JIMBARAN BEACH CLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922

JU-MA-NA, TAMARIND@ BANYAN TREE UNGASANJalan Melasti, Br. KelodUngasan, JimbaranP +62 361 300 7000

KISIK @ AYANAJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com

LE MRIDIEN BALI JIMBARAJl. Bukit Permai JimbaranP +62 361 846 6888

MADEINITALYJl. Pantai Balangan, Br.CengilingP +62 361 847 0201

SONO TEPPANYAKI @ANANTARA ULUWATUJl. Pemutih, Labuan SaitP +62 361 895 7555

SINGLE FINUluwatu (below Blue PointP +62 878 620 398 66

SUNDARA, TAMANWANTILAN@ FOUR SEASON JIMBARANP +62 361 701 010www.fourseasons.com

TAPIS @ KAYU MANISJimbaran

P +62 361 705 777THE EDGEJl. Pulau Goa LempehBanjar Dinas Kangin PecatP +62 361 8470 700

WARUNG IN SALTJl. BalanganP +62 81 338 247 993

SUSHI ATTACK, THECANOPY, YANIESRESTAURANTJL RAYA KEDEWATAN8.480060 S115.246930 E

BRIDGES BALI

Jalan Raya CampuhanP +62 361 970 095

CAF DES ARTISTESJalan Bisma 9XP +62 361 972 706

CASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com

ELEPHANT SAFARI PARKAND LODGEJalan Elephant Parktaro/TegalalangP +62 361 721 480

ELEPHANT VIEWRESTAURANT @ BALI ZOOJl. Raya Singapadu,SukawatiP +62 361 294 357

GAYA GELATOJl. Raya SayanP +62 361 979 252

GELATO SECRETSJalan Monkey ForestP +62 361 977 899

GLOVE & STOVEJl. Raya SangginganP +62 361 362 8795

GLOW @ COMO SHAMBALABegawan GiriP +62 361 978 888www.cse.como.bz

GREEN HOUSEJalan Monkey ForestP +62 361 978 189

GianyarUbud

Denpasar

JimbaranUluwatu

Lamak

An artful dining experience in the heart of Ubud

Raspberry Chocolate Mousse

LAMAK Jalan Monkey ForestP +62 361 974 668 www.lamakbali.com


74/80

74 lets eat! www.letseat

AROMA MEAT PROCESSINGJalan By Pass Ngurah RaiNo. 555XPesanggrahan,

DenpasarP +62 361 729 494

ARTS REPLICA FOODKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501

BALIEPICURELUXURY CATERINGJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121

BALI DELIJalan Kunti 117XP +62 361 738 686

BALI FINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376

BALI MOON LIQUERSwww.balimoonliquers.netP +62 361 461 945

COLD STONE CREAMERYBali Discovery Mall GF #2Jalan Kartika Plaza, KutaP +62 361 769 784

DIJONKuta Poleng Mall Bl.A1-A2Jalan Setiabudhi, KutaP +62 361 759 636

DRUM WHISKYJalan Raya PenyalinNo. 9 Ds. Samsam, Kec.Kerambitan, TabananP +62 81 3370 65688

GOURMAND DELI @ ST.REGIS BALI RESORTKawasan PariwisataNusa DuaP +62 361 847 8111

GOURMET GARAGEJalan BrantasKangin 2 Jimbaran 80364P +62 361 701 650

HARD ROCK BEACH CLUB(HRBC) DELI

@ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869

HATTEN WINETHE CELLARDOORKomplek Dewa RuciNo. 3.Jalan By Pass NgurahRai. KutaP. +62 361 767 422HattenWines.com

ASTON POOL BAR@ ASTON KUTA HOTEL& RESIDENCEJalan Wana Segara, Kuta

P +62 857 754 999

BOSHE VVIP LOUNGEJalan By Pas Ngurah RaiNo. 89X, Tuban, Kuta+62 361 848 4600

CENTERSTAGE, HARDROCK CAFE@HARD ROCK HOTELJalan Pantai KutaP +62 361 761 869

COCOON BEACH CLUBJl. Double Six SeminyakP +62 361 731 266

DEEJAY CLUBJalan Kartika Plaza 8XP +62 361 758 880

EIKONJalan Legian 178, KutaP +62 361 750 701

GRACIE KELLYS @ BALIDYNASTY RESORTJalan Kartika Plaza,Tuban, KutaP +62 361 752 403

HUU BAR & GRILLJl. Hotel The OberoiP +62 361 736 443

JAZZ CAFE UBUDJalan Tebesaya, UbudP +62 361 976 594

KING COLE BAR @ST REGIS BALI RESORTKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111

KU DE TAJalan Laksmana 9SeminyakP +62 361 736 969

M BAR GOJalan Legian, KutaP +62 361 756 280

THE BEACH CLUB@ KARMA KANDARAJalan Villa KandaraBanjar Wijaya KusumaUngasan

P +62 361 848 2222OCEANS 27@ DISCOVERYSHOPPING MALLJalan Kartika PlazaP +62 361 765 027www.oceans27.net

ROCK BAR@ AYANA RESORT & SPAJalan Karang MasSejahtera, JimbaranP +62 361 702 222

BALI LUNA @ ASTON BALIBEACH RESORT & SPAJalan Pratama 68 X

P +62 361 773 577www.AstonBali.com

BUMBU BALIJalan PratamaP +62 361 774 502

EIGHT DEGREES SOUTH ,RIN, SPICE @ CONRADJalan Pratama 168P +62 361 778 788www.conradhotels.com

MEADS BEACH BAR ANDGRILLJalan PratamaP +62 361 776 604

NOVOTEL BALIJalan Pratama

P +62 361 772 239

PAON BEACH CLUBJalan Pratama No 70P +62 361 776 555

SAKALAJalan Pratama 88P +62 361 774 499

THE WHACKO BEACH CLUBJl. Pratama No. 99XP +62 361 771 384

ARWANA @ THE LAGUNAKawasan PariwisataP +62 361 771 327

BEBEK BENGILBlock A - The Bay BaliP +62361 8948111www.bebekbengil.com

BENIHANA & GYUKAKUBlock B - The Bay BaliP +62361 8948178

BONEKA, DULANG @ THEST. REGIS BALIRESORTP +62 361 847 8111www.stregis.com

DEOPERA BEACH CLUBBlock B - The Bay BaliP +62361 8948168www.deoperabali.com

HONEY AND BREADPEPITO EXPRESSJl. By PassPh +62 361 776 316

HONG XINGBlock A - The Bay BaliP +62361 8948128www.hongxingbali.com

LAGOONA, OCTOPUS@ AYODYA RESORT BALI

TanjungBenoa

Jalan Pantai Mengiat PO.Box 46, 80363P +62 361 771 102www. ayodyaresort.com

MULIA RESORT & VILLAJl. Raya Nusa DuaSelatan

P +62 361 301 7777

PASAR SENGGOL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com

PIASAN & TETARINGRESTAURANTKayumanis Nusa DuaPrivate Villas & SpaBTDC AreaP +62 361 770 777www.kayumanis.com

PIRATES BAY BALIBlock D - The Bay BaliP +62 361 894 8138

www.thepiratesbaybali.com

PREGO, VERANDARESTAURANT@ THE WESTIN RESORTSP +62 361 771 906www.westin.com/bali

RAJAS @ NUSA DUABEACH HOTEL & SPAP +62 361 771 210www.nusaduahotel.com

SALSA VERDE @ GRANDHYATT BALIP +62 361 772 038www.bali.grand.hyatt.com

THE BAY BALILot C-0, BTDC areaP +62 361 894 8200www.thebaybali.com

THE SHORE @ NIKKO BALIRESORT AND SPAJalan Raya Nusa DuaSelatanP +62 361 773 377

CHINOOKJl. R.E. Martadinatano. 191P +62 22727 1468

PONDOK IKAN BAKARBANG THEMMYJl. Terusan Jakarta no.280 & Jalan Ciliwung(hawkers area)+6281 322 224 284

ROAD CAFE DE FAMEJl. Cilaki (hawkers area)& Jl. Asia-Afrika (in frontof Gedung Merdeka)

ICELAND VODKAPT Dewata KencanaDistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299

KAYUAPI

Jalan Kuwum 1X,KerobokanP +62 361 787 7476

KOU CUISINEJalan Monkey Forest,UbudP +62 361 972 319

MINI MARTJalan Bypass Ngurah Rai,JimbaranP +62 361 777 361

PANTRY MAGICRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647

PAPAYAJalan Mertanadi, KutaP +62 361 759 222

PEPITOJalan Kediri 36A. KutaP +62 361 759 112

POD CHOCOLATE FACTORY& CAFEBali Elephant Camp,PetangP +62 361 239 440

PT INDOWINESJl. Sunset Road No. 166P +62 361 847 7232

SABABAYJalan Raya PuputanNo. 64AP +62 361 261 104www.sababayselections.com

SCENIAJalan Suwung BatanKendal 52 Block VP +62 361 275 2007www.scenia.co.id

TWO ISLANDS WINESTHE CELLARDOORKomplek Dewa RuciNo. 3.Jalan By Pass NgurahRai, KutaP. +62 361 767 422

WAKALAND CRUISE

www.wakahotelsandresort.comP. +62 361 484 085

UNILEVER FOODSOLUTIONSJakartawww.unileverfoodsolutions.co.id

ROUND BARJalan PenestanaSayan, UbudP +62 361 976 73

SECTOR BAR &RESTAURANTS

@ BALI BEACH GOCOURSEJalan Hangtuah 5P +62 361 287 73

SKY GARDENJalan Legian 61, P +62 361 755 42

SOS @ THE ANANTJalan AbimanyuSeminyakP +62 361 737 77

TEQUILA BARGrand Istana RamJalan Pantai KutaP +62 361 752 20

THE LOBBY @ NUS

BEACH HOTEL & SKawasan PariwisNusa Dua Lot 4P +62 361 771 21

THE OCEAN BAR@ THE LEGIANJalan Kayu Aya, OP +62 361 730 62

VI AI PIJalan Legian 88KutaP +62 361 750 42

WOO BAR @ W RESPA BALIJalan PetitengetP +62 361 473 81

ZJS BAR & LOUNGMULIAJl. Raya Nusa DuaSelatanP +62 361 302 77www.themulia.co

Nusa Dua

Bandung

Miscellaneous Club & Bars


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Ngurah Rai International AirportInternational Arrival IQatar Airways Lounge

Kuta ISeminyak ICanggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Aglio Olio AlDente Ametis Villa Bali Ananta Legian Hotel AnantaResort Seminyak Bali Anomali Coffee Aston Kuta Grand Kuta Bale Bali Bale Udang Mang Engking Bali Bakery Bali Deli Bali Dynasty Bali Fine Win

Bali For You Bali Garden Beach Resort Bali Kuta Resort by Swiss - Bel Hotel Bali Mandira Beach Resort & Spa Bali Star BaliEpicure Beach Walk Eaand Eat Bebek Tepi Sawah Be

Documents

Vol-52 let's eat! Magazine