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VOLUME 17 - DECEMBER 2010
HARD ROCK CAFE
Local CuisineGABAHThe Taste ofIndonesia
Healthy FoodOM ORGANIC RESTAURANTDining Perfection
A Legendary Taste
SpotlightCHARMINGIsland Magic
AD
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12. NEW ENTRIES 16. LOCAL CUISINE Gabah; The Taste of Indonesia
20. MARKET PLACE Hatten Wines; The Pioneers in Bali Wine
24. FOOD STORY Gingerbread
32COVER STORYHard Rock Cafe BaliA Legendary Taste
38. NEW RESTAURANT Le Grande Cafe; Modern Asian Cuisine
42. GREAT DEAL Yut’s Place; Hearty Swiss Food
contents
28 SPOTLIGHT
CharmingIsland Magic
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Cover: Legendary Bali BurgerPhoto by Heri ObrinkLocation: Hard Rock Cafe Bali
50. THE SPECIALIST Chef Christfian Nehemia; A Passion for Food
Chef Singh Rawat; Rich in Flavor
54. LET’S COOK Get Ready, Get Drunk!
56. THIRST QUENCHERS Sour Sally; Deliciously Healthy
60DESSERT
Ikan RestaurantSweet Endings
64. WINE KNOWLEDGE Sommelier Dictionary: White, Red and Sweet Wine
66. HOW TO SAY...
67. DIRECTORY
76. PICK UP POINT
46 HEALTHY FOOD
Om Organic RestaurantDining Perfection
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Hello and welcome to the December edition of Let’s Eat! Magazine, the definitive guide to Bali’s culinary delights.
Christmas is almost here and what better way to celebrate than feasting on fine food and wine. Our team gets into the festive spirit with an afternoon of wine tasting at Hatten Wines Cellardoor (p 20). On the cover this month is the legendary Hard Rock Cafe where we enjoyed great music and classic American style food amidst a truly fascinating collection of rock memorabilia (p 32). A trip to remote Canggu Beach brought us to Om Organic Restaurant with an innovative menu presented in an elegant setting (p 46). Back in Kuta we dine on a veritable Indonesian feast at Gabah Restaurant (p 16). This edition certainly has something for everyone.
On behalf of the Let’s Eat! team I would like to wish you all a Merry Christmas and a prosperous New Year.
Bon appetit
Hendra OktavianoEditor In-Chief
E-mail Us:Send your letters to info@letseatmag.com if you have any suggestions or thoughts regarding the recent issue of this magazine or if you 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 clarity purposes.
editor’s note
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Ikan Restaurant at The Westin
writers f
A Member o
www.kg.co.id
Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees
assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s
Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of
unsolicited material. c 2010 Let’s Eat! ISSN 2085-5907
Is a travel writer and self confessed food-lover, who has spent many years traveling the globe, immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘everything should be tried at least once.’ She has also worked in a number of roles within the food and beverage industry, most recently in Fiji as the manager of an exclusive resort famous for its gourmet cuisine. Her heart has now been captured by Bali where she is happily indulging her favorite things; discovering new restaurants; writing; and enjoying the beach. \AB
Is a freelance creative worker with a long standing history in the entertainment industry, including stints in television, radio and publishing. She also formed an all girls punk band in the 90’s, owned a music agency and directed an animal foundation. Still, her biggest passion is writing. She started as a Writer and Producer at Hard Rock Radio Jakarta. Other roles include; Chief Editor of The Beat Magazine Jakarta; Indo editor of The Beat Magazine Bali and regular contributions to IP Entertainment. When asked to join Lets Eat team her comment; “I should be careful not to get fat!” \MK
Formerly worked full-time on the editorial team of a local tourism magazine, but found the life of a freelance writer suits her best and allows her to follow her passions in life, writing and travelling – while worshiping the beauty of nature at the same time. \AM
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new entries
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US Beef Seminar
Fountain Café at Hotel Nikko, Nusa Dua Bali, provided the setting for a “ US Beef Seminar and Cooking Demonstration” on November 22, 2010. The seminar was hosted by PT.SCENIA ( PT. Surya Cemerlang Niaga Abadi ) in cooperation with USMEF (United State Meat Exporting Federation.)
PT SCENIA is a top distributor of high quality beef products in Bali and will shortly be providing more high quality imports from the United States. US beef is often deemed superior due to quality handling and the fact that the cows are grain fed and raised in a temperature and climate that is highly conducive to optimal growth.
The seminar was hosted by Ms Sabrina Yin from USMEF and included cooking demonstrations and explanations of various types of meat, in order to broaden the knowledge of the attending chefs, and to create ideas for menu development and innovations utilizing the highest quality beef products. \AB
SCENIA
Festive Indulgence Alila StyleChristmas season is here. So it’s time to unwind, treat
yourself and celebrate ‘Festive Indulgence Alila style’,
at Alila Villas Uluwatu. Enjoy the holiday season with
sumptuous menus specially crafted by their talented
chefs, featuring a medley of traditional flavors and
culinary surprises. Combined with beautiful scenery
and five star service, you can’t go wrong! Alila Villas
Uluwatu, Jalan Belimbing Sari, Banjar Tambiyak,
Pecatu, Ph +62 361 848 2166 \AMAyana Raised Up to The Top!
The Ayana Resort & Spa Bali has been
awarded ‘Asia’s Leading Luxury Resort’
for the second year running, as well as
‘Asia’s Leading Luxury Villa’ (Ayana Villa)
in the World Travel Awards 2010. Tagged
‘the Oscars of the travel industry’ by the
Wall Street Journal, the World Travel
Awards recognize leaders from all
sectors of the tourism and travel industry
who demonstrate excellence in service
and product. Ayana Resort & Spa
Bali, Jalan Karang Mas Sejahtera,
Jimbaran, Ph +62 361 702 222 \AM
Seafood Treat at Bali Dynasty!
Bali Dynasty Resort is offering “Garoupa Fish Special” for
seafood fanatics in Bali until January 2011. This very special
creation blends Garoupa with Yong Ya Sauce, garlic,
chopped shallot, turmeric and kaffir lime. A mouthwatering
dish you can’t ignore for only IDR 75.000net/dish for two. Bali
Dynasty Resort, Jalan Kartika Plaza, Kuta, Ph +62 361
752 403 \AM
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new entries
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Keep Connected
The O-CE-N Bali by Outrigger on Legian Beachfront, has introduced free Wi-Fi in all guest rooms, at the pool, lobby and public areas of the hotel, so you can connect 24/7. Enjoy the amazing beachfront panorama and luxury facilities, while staying in touch with the outside world. The O-CE-N Bali by Outrigger, Jalan Arjuna 88X, Legian, Phone +62 361 737 400 \AM
Beach Club is Back!
After weeks of renovation, Beach Club is back with new features that include a complete kitchen station, new pizza oven, an ice cream showcase and a selection of appetizing food. Beach Club is now ready to indulge you with its delectable selections including ‘all time favorite food’ and delicious pizzas. Novotel Bali Nusa Dua, Kawasan Pariwisata BTDC, Nusa Dua, Phone +62 361 848 0555 \AM
Rock ‘N Run
Hard Rock Hotel Bali recently conducted their annual Rock ‘n Run – The 10th Chapter. More than 350 participants turned out to run for someone else’s life. The 5km charity run started and finished in front of Hard Rock Hotel Bali. As well as organising the run, they also endorsed a Kid Rock Coloring Competition and staged a charity auction. Hard Rock Hotel Bali, Jalan Pantai Kuta, Kuta, Ph +62 361 761 869 \AM
The Winning Team!
The Holiday Inn Resort Baruna Bali received a Gold Medal for their presentation of Balinese traditional cuisine “Bebek Betutu” and Silver Medal for Balinese Ritjstaffel at the 8th Culinary Challenge held by the Indonesian Chef Association (ICA) at the Nusa Dua Fiesta 2010. The winning team was led by Leony Rossalia – Chef de Cuisine. The Holiday Inn Resort Baruna Bali, Jalan Wana Segara 33, Tuban, Ph +62 361 755 577 \AM
The Leading Team
Sw i s s - B e l h o te l I nte r n a t i o n a l received Indonesia’s ‘Leading Global Hotel Chain Award’ presented by Indonesia Travel and Tourism. Swiss-Belhotel International is recognized as an International group with over sixty locations in fifteen countries and one of the fastest-growing mid-size international hotel management companies. Bali Kuta Resort by Swiss-Belhotel, Jalan Majapahit 18, Kuta, Phone +62 361 762 818 \AM
local cuisine
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Gabah
the taste of INDONESIA
Indonesian Set Menu
W hen it comes to Indonesian food, Bali is full of places that specialize in cuisine from
different areas. But where do you go to sample the best regional delights, all in one place? We suggest Gabah Restaurant, at the Ramayana Hotel.
Situated at the first corner of Bakung Sari street, Tuban, the restaurant is easy to spot as it is marked by a Delman (traditional horse carriage) at the entrance. Rindik gamelan music, comfy sofas with pillows, chic rattan chairs and soothing water features greet us when we came for lunch. At the helm is Chef Fathul Huda, who gained experience in international five stars hotels arenas – from the Hyatt Regency Bandung, to Royal Mirage Dubai – and has orchestrated a fine menu of Indonesian dishes with a few Asian and International twists that will surely delight local food fans all over the island. “The essence of Gabah is high quality products in a unique local presentation,” he tells us, while personally choosing our lunch.
First there was thIen donesian Set Menu , a medley of Indonesian food from different parts of the country! The presentation is exceptionally beautiful – a large wooden tray with rattan baskets, ceramic burners and plates containing a colorful feast. There are Sate Ayam from East Java, big pieces of delicious chicken satay with peanut sauce; Sate Lilit from Bali, sweet and tangy fish satay on fragrant lemongrass sticks; Gule Ikan from Padang, a spicy kerapu fish fillet curry with a nice kick ofb ongkot (a kind of lemongrass), Empal Goreng from Java, a salty fried beef,U rap from Bali, vegetables with shredded coconut, accompanied with three different kinds of sambal and two different kind of rice – yellow and white. The set also comes with sweet local desserts such asL ak-Lak from Bali, a cake made of rice flour and coconut milk and sweet Martabak from Java.
For drinks, Gabah has quite a creative list and we tried their signatures such as Ramayana cubes of apples, mint leaves,
www.letseatmag.com 17Es Teler
Bebek Goreng
Chef Fathul Huda
Ramayana and Refresher
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brown sugar and fresh apple juice in a chilled glass. Refresher is another one to try, fresh pineapple, mint leaves, brown sugar and soda water which quickly became my favorite. Ice Kiwi Tea came in a tall glass with a pretty presentation – rounds of shaved ice curling down towards the green Kiwi syrup at the bottom of the glass, very creative!
Next we enjoyed of what could be the best Bebek Goreng , fried duck Balinese style, on the island. The duck was huge, off-the-bone tender, and so crispy that we unashamedly savored every morsel. Nasi Timbel, a Sundanese specialty is also worth a try – flavored rice wrapped in banana leaves with spicy beef satay, fried salty fish, fried chicken, tempe and tofu, lalapan - raw veggies, kerupuk udang - shrimp crackers and tomato sambal.
For dessert we enjoy the Es Teler presented in a whole rock melon bowl, it was filled with cubes of fruits such as jackfruit, fermented cassava, black cincau and young coconut topped with moca syrup, sweet chocolate sauce, fresh milk and coconut flavor. We closed our lovely lunch with a Hot Italian – a coffee liqueur with Amaretto, cacao brown and simple syrup.
Gabah also has a lounge on the second floor with live jazz everyday from 9pm – 12 pm. \MK
GABAH RESTAURANT AND BARJalan Bakung Sari, Kuta Phone +62 361 751 864 Open 1st floor 7 am – 12 pm, 2nd floor 3 pm – 01 am / Seat 150Kuta Map C - 3
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Hot Italian and Ice Kiwi Tea
Nasi Timbel
The essence of Gabah is high quality products in a unique local presentation.
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market place
Hatten Wines The Pioneers in Bali Wine
Established in 1994, Hatten Wines is a family owned company and proud to be known as Bali’s original winery.
Established in the 1960’s the family started with the production of ‘Brem,’ a version of Arak. Owner/Director, IB Rai Budarsa has a degree in agricultural engineering, and together with the winemaker - Mr Don Buchanan, went on to successfully produce a range of still, sparkling and fortified wines. Originally from Australia, Don has over two decades of experience running successful wineries and is passionate about the development of what he refers to as “Tropical” world wine.
The full range of Hatten wines are available at Hatten’s Cellardoor located on By Pass Ngurah Rai, just past the Simpang Siur roundabout. You can also enjoy a little wine tasting, which is precisely why we are here! We are greeted by Franklin Sitompul, the enthusiastic and knowledgeable Hatten Wines Bali Sales Manager. “The end of the year is coming and this is the time when our sparkling wine becomes the best seller,” he says while showing me a bottle of Tunjung, sparkling white and Jepun, sparkling red. He explains that Hatten sparkling wine is made in the traditional méthode champenoise, the
same method used in the Champagne region of France.
Rosé was the first wine produced by Hatten Wines and is the most well known. Often referred to as ‘blush’, due its reddish tinge Rosé is very popular not just because of the delicious taste but also because it is easily matched with all food types and can be drunk both night and day. Many people find the crispness and lightness refreshing in hot weather, so Rosé is often referred to as summer wine, making it a perfect drink for Bali’s tropical climate.
ad pepito
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Other popular wines in the Hatten range include: Aga Red, Aga White, Pino de Bali (a fortified wine,) and Alexandria - a ‘fruity’ white wine which won the Bronze Award at the International Wine & Spirit Competition in London. We have the opportunity to try the Alexandria and immediately adore it, a semi-sweet, fruity, and very aromatic wine with a fresh aftertaste that makes it very easy to drink. Franklin tells us that this wine is very popular among the ladies.
Hatten wines have a second range; Two islands, consisting of two whites; Chardonnay and Riesling and two reds; Shiraz and
Cabernet Merlot. The grapes are grown in the cooler climate of South Australia, and fermented in the winery in Bali, making this range a combination of the best Australian fruit and the best Balinese winemaking. We taste the Shiraz and are impressed – a well balanced medium to full bodied wine with soft tannins and toasty plum aromas.
Hatten wines pride themselves on being a 100% Balinese company that is committed to international standards of quality and taste. Their dedication was recently recognised when they were voted in the top 10 for fastest improving producers in Asia. The
proof is certainly in the taste, so stop by the Cellardoor and try for yourself.
To help celebrate the festive season Hatten is offering a 20% discount on their sparkling wines throughout December (minimum purchase of three bottles.)
THE CELLARDOOR – HATTEN WINES Kompleks Dewa Ruci 3 Jalan By Pass Ngurah Rai, Kuta, Bali Ph +62 361 767 422 Opening Hours 9 am – 5. 30 pm Kuta Map B - 4
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food story
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C hristmas is coming and this is the time when we usually see colorful Gingerbread biscuits, cakes and
even merry Gingerbread miniature houses everywhere. So what is the history of this sweet treat?
Gingerbread is a term used to describe a variety of sweet food products which can range from a soft cake to something close to a ginger biscuit. What they have in common are the predominant flavors of ginger and a tendency to use honey or molasses (treacle) rather than just sugar. They probably also share a common history. Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. Later it came to refer to a confection made with honey and spices. Gingerbread is often used to translate the French term
Gingerbread
pain d’épices (literally “spice bread”) or the German term Lebkuchen.
Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis. He left Armenia to live in Bondaroy (France), where he stayed for seven years, teaching the art of making Gingerbread to French priests and Christians. During the 13th century it was brought to Sweden by German immigrants. Early references from the Vadstena monastery show how the Swedish nuns were baking gingerbread to ease indigestion in the year 1444. It was also the custom to bake white biscuits and paint them as window decorations.
The first documented trade of gingerbread biscuits dates to the 16th century, where they were sold in monasteries, pharmacies ht
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On Christmas Eve in the United States, children often leave gingerbread cookies and milk on a table for Santa Claus.
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Gingerbread
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and town square farmers markets. One hundred years later the town of Market Drayton, Shropshire, UK became known for its gingerbread, as is proudly decreed on their town’s welcome sign. However it wasn’t until Queen Victoria and Prince Albert included it with a variety of other German Christmas traditions that the gingerbread cookies became primarily associated with Christmas.
Akin to the original Middle Eastern recipes, English gingerbread is a dense, molasses-based spice cake or bread. Some recipes add mustard, pepper, raisins, nuts, apple, and/or other spices/ingredients to the batter. The usual way of making it is to melt the fat and then mix all the ingredients in a bowl, which is called “the gingerbread
method,” rather than using rubbing in or creaming to get the fat absorbed into the flour, and this makes it a particularly easy kind of cake to make. It is usually baked in a loaf or square shape, rather than in the round form commonly adopted for fruit cakes or sponges. As a dessert, the bread usually omits raisins or nuts and is often served with warm lemon sauce.
On Christmas Eve in the United States children leave gingerbread cookies and milk on a table for Santa Claus on Christmas Eve. The cookies are often cut into shapes such as candy cane, reindeer and holly leaves.
Many bakeries and delicatessens in Bali sell gingerbreads at Christmas and they make a great centerpiece to entertain your guests! \MK
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spotlight
CH
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Australian Rack of Lamb
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It is hard to imagine a more fitting name for this restaurant in Sanur. Owner Ming is an antique collector extraordinaire, and an excellent chef and has put his talents to very
good use in creating a restaurant that is completely and utterly charming.
An antique Javanese joglo forms the main part of the restaurant, surrounded by a terrace of recycled heavy timber slabs, overgrown with trellises dripping with flower-filled vines. Stone statues of mythical winged creatures and fertile goddesses peep out from lush foliage. Walls are formed of a wonderful mix of carved wooden reliefs, while elaborate timber doors and Balinese gateways make freestanding art displays. Most of the pieces are museum quality and evoke the true magic of Indonesia. There are also fine China ceramics and some eye catching modern art from Dutch artist Walter Van Oel; the glowing orange painting behind the bar is simply stunning.
We soak up the ambience and siCp harming cocktails, a decadent blend rich with the aroma of butterscotch, a kick of gin and the creaminess of Baileys. Charming indeed! The menu is an eclectic mix of European and Indonesian food. Ming learned the art of French cooking in Paris andE scargots and Crispy Frogs Legsm ake an appearance along side Norwegian Sal,a d Red Prawn Curry and Beef Salad .
The Goats Cheese salad is fresh and delightfully simple, peppery rocket leaves with smooth creamy slices of goats cheese and thin strips of bell peppers doused in a mild raspberry vinaigrette. TBhoeu lillabaisse is thick with a strong seafood infusion and contains a fish fillet and prawns, garnished with rosemary and garlic bread.
Sautéed Jumbo river Prawns and Sea Scallops make a good main course, the prawns are flown in fresh from Kalimantan and are almost as big as lobster, they are served with large juicy scallops, roast potatoes and a side salad of julienne vegetables. The Australian Rack of Lamb comes with a French style garlic cream sauce, a sprig of mint and a bed of very creamy mashed potato, accompanied by broccoli, corn, beans and a cluster of roast garlic. We choosTea rte Tartin for dessert, a delicious wedge of French apple pie, dense with apple
Reasonable prices, attentive and gracious staff, enjoyable food and a lovely setting all combine to make a Charming experience
Goats Cheese Salad
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which manages to be sweet and tart at the same time. A good selection of French and new world wines, well prepared cocktails and juices are available.
As I wander around exploring the nooks and crannies, I discover a passageway lined with antique mirrors and old black and white photos, which leads to dark cavernous bathrooms filled with candles, incense and a scattering of flowers.
Reasonable prices, attentive and gracious staff, enjoyable food and a lovely setting all combine to make a Charming experience. \AB
CHARMINGJalan Danau Tamblingan 97, Sanur, BaliPhone +62 361 288 029. Open 3 pm-11 pm, Seat 100 Sanur Map E - 4
Charming
Boulillabaise
Tarte Tartim
Sautéed Jumbo river Prawns and Sea Scallops
ad ??
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cover story
A Legendary Taste
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n June 1971 the doors of the first Hard IRock Cafe swung open unleashing a dining phenomenon that would go on to
span the globe. Founders Peter Morton and Isaac Tiggret were rich American kids with long hair and flared trousers who happened to love rock n roll and good old Southern style food. The location, a former Rolls Royce showroom in London set the tone for a quality brand that has gone on to become a modern day icon.
As well as being a place to find causal American food, Hard Rock Cafes house the most extensive collection of rock memorabilia in the world. Starting with a guitar from Eric Clapton, the collection has grown to over 70,000 eclectic pieces. Step into the air cooled confines of Hard Rock Bali and you find walls cluttered with iconic bits and pieces, offering a fascinating glimpse into the legends who rocked our world. Look out for Elton John’s outlandish spiral glasses; the pendant Madonna wore in ‘Like a Virgin,’ a Led Zeppelin drum kit; a pink velvet jacket from Jimmy Hendrix; and
HARD ROCK
The Jumbo Corner
As well as being a place to find causal American food, Hard Rock Cafes house the most extensive collection of rock memorabilia in the world.
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my favourite, a Michael Jackson doll that comes complete with one white lace glove. Almost every inch of space is taken up by Gold Records, promo posters and fabulous photos of everyone from Elvis, to Janice, Kiss, The Doors, Red Hot Chili Peppers and U2. Most of the waiters are rock enthusiasts and will happily give you a tour. A constant stream of rock videos are projected on screens throughout the building.
The upper level is a dining room with a central bar. The wonderful domed ceiling has been painted in the style of Michelangelo’s ‘Creation of Adam’ which adorns the ceiling of the Sistine chapel. But here the two angelic hands are reaching for the replica of a giant electric guitar that is suspended over the bar. Downstairs is a more cavernous club like space where live bands play nightly, including top international acts.
Grilled Mediterranean Chicken Linguine
Orangelicious, Pop Diva, Mango Cooler
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The menu has its roots firmly entrenched in America’s deep south truck stop diners. On offer are burgers, pasta, and juicy steaks with sides of fries, coleslaw and real mashed potato. Portions are huge - no one ever leaves the Hard Rock hungry! The Jumbo Corner gives a hint of what’s to come, a platter groaning with deep fried
goodies: onion rings, spring rolls, cheesy potato skins topped with bacon, chicken tupelo and four dipping sauces. Margaritas are the obvious accompaniment and there are plenty of variations to choose from, I am rather enamoured by the Orangelicious. We also try a Pop Diva a pretty pink cocktail with a percentage of the proceeds
going to the Pink Ribbon campaign (breast cancer awareness.) There is also a good range of mocktails such as the refreshing Mangoberry Cooler.
We also try thHea ystack Chicken Salad , a tasty and substantial salad of grilled chicken, greens, carrot and corn topped
Legendary Bali Burger
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with ranch dressing, pecans, cheese and tortilla straws. Of course no trip to Hard Rock would be complete without a big fat juicy burger, and the Legendary Bali Burger does the job admirably - a 10 oz angus beef patty topped with anchovies, onion and sambal with a good serve of fries on the side. On the lighter side there isG ari lled Mediterranean Chicken Linquine a tender, sliced chicken fillet, tossed with artichokes, snow peas, capers, red pepper and linquine. The mild white wine garlic sauce is delightful. For dessert we try their Bites small portions served in glasses. The New York Style Chocolate Caramel Cheesecake and the Strawberry Cheesecake are excellent.
Hard Rock cafe truly captures the spirit of Rock n Roll while serving up great food and drinks. A good time is guaranteed! \AB
HARD ROCK CAFé BALIJalan Pantai Kuta, Kuta, BaliPhone +62 361 755 661Open 11 am - 2/3 am Seat 430. www.hardrock.comKuta Map B - 2
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Haystack Chicken Salad
Bites
Bites
new restaurant
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Nestled between the golf courses that have flourished in Pecatu on the Bukit Peninsula in recent years,
Le Grande Suites provides a tranquil and comfortable retreat just a few minutes from the famed Dreamland beach. The dining room, Le Grande Cafe overlooks a well tended tropical golf course and serves up fine food in air cooled, modern Asian surrounds. All inclusive golf/accommodation/meal packages are available or the restaurant can be visited independently.
A number of Breakfast sets are served as well as a la carte options that include typical Asian dishes such as Wok fries, Congee Soup and Stir Fried Vegetables . The lunch and dinner menu has a good range of Indonesian, Asian and Continental cuisine
prepared by talented and experienced chef Made from Bali.
He explains that Buntut Goreng, a traditional oxtail soup of beef broth infused with nutmeg is their most popular dish. This soup is often served with the meat swimming in the soup, but Made’s version has the ox tail on the side; a long slow preparation has made it tender and sweet. We follow this with Balinese Chicken Salad a well presented and tasty salad of chicken, mixed leaves, tomato, red onion, cucumber and a slightly piquant lemongrass and chili dressing.
Another popular dish is tGhrea nd Cafe Special Nasi Goreng . It’s the first time I have seen green rice - the colour comes from a mix of kafir lime leaf blended with garlic
Le Grande Cafe
Grand Cafe Special Nasi Goreng
Modern Asian Cuisine
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and green chili, which turns out to be an excellent idea! Grilled Lamb Chops , pickled fruit and vegetables, and a sliced omelet complete this tasty dish.
As a fish main we opt for the Gold Band Snapper, the soft white fish has been marinated in lemon and garlic and is served on a bed of vegetables including baby potatoes basted with rosemary. It is topped with salad and chives and proves to be another excellent choice. Dessert is Strawberry Pana Cotta made with fresh strawberries accompanied with swirls of passionfruit and strawberry sauce, the lemon cookie base contrasts well with the sweetness of the panna cotta. A range of cocktails, aperitifs, juices and smoothies are also available.
Le Grande Cafe epitomizes the style and grace of Modern Asia with its comfortable setting that incorporates oversized chairs, lounge music, extensive use of timber and interesting copper light fittings. Italian cuisine is offered on Saturday nights with tables set up on the terrace accompanied by a live band playing salsa and chacha. It is also makes a great venue for private functions. \AB
LE GRANDE SUITES PECATU BALIPecatu Indah ResortJalan Raya UluwatuPhone +62 361 848 1388Open 6 am – 11 pm, Seat 200 Jimbaran Map E - 1
Buntut Goreng Balinese Chicken Salad
Strawberry Pana Cotta
great deal
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Yut’s Place is a cosy restaurant set on one of the atmospheric back streets of Legian. Mottled mauve walls are adorned with a scattering
of Balinese pictures, stained glass wall lamps, and pot plants. We order a round of delightfully cool and slushy Frozen Margaritas and watch as a steady trickle of customers wander in. A plate Corf udite makes an
Yut’s Place
excellent appetizer, the long carrot, cucumber and horseradish sticks are crunchy garden fresh and served with three dipping sauces.
Thanks to a Swiss German theme, the menu is dominated by meat dishes such aLsa m b Curry , Hungarian Beef Goulash, Fried Meatloaf, German Sausages, and Steaks -including the ultimate Swiss dish, Marinated Red Wine Beef served with Yut’s homemade spaetzle. There is also a good range of Indonesian dishes such as Pepes Ikan and Nasi Campur. The beverage list contains classic cocktails, beers, house wine and fresh juices, but we are happily hooked on the Margaritas .
We order theF illet Steak a generous medium rare cut, which comes with all the trimmings; long beans wrapped in bacon, pepper sauce, fried tomato with pesto and Yut’s fries – which are actually big tasty potato wedges. Various potato dishes are a Yut’s specialty and we have sides oPf an Fried Potatoes sautéed with leek and onion, and the quintessential
Fillet Steak
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opened in 1994 but has changed premises three times since then. Most of the staff have followed her with each move and the family like atmosphere is all pervasive.
With good food, good cocktails and reasonable prices, it is no surprise that Yut’s Place attracts a steady stream of regular patrons. \AB
YUT’S PLACEJalan Werkudara 521, Legian, Kuta, BaliPhone 081 239 51454. Open 8 am – 11 pm, Seat 80Seminyak Map E - 4
Swiss Rosti which is like a cross between a hash brown and a potato pancake.
We follow this with Raiz Kasimir a sweetish coconut based chicken curry served in a rice ring. This is a great dish, with chicken and various fruits simmered till tender and bursting with the flavor of a curry that is more fragrant than spicy. We round off the meal with a ‘Very English’ Bread and Butter Pudding which is good and stodgy, served with vanilla ice cream and doused in a delicious cold soup of fresh fruit and vodka.
Darkness falls and soft candlelight fills the building. Every table is soon occupied and there is a mix of groups, families and couples. Owner, Sayuti joins us and proves to be a charming hostess, she explains that Yut’s Place first
Wcustomers wander in.
Crudite
Riz Kasimir
Very English Bread and Butter Pudding
Rosti and Panfried Potatoes Margarita
We order a round of delightfully cool and slushy Frozen Margaritas and watch as a steady trickle of customers wander in.
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curry power
healthy food
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In the few short months since it opened Om Organic Restaurant has established a well-deserved reputation for superb food and wonderful ambience. Views over the
remote, windswept and often forgotten Canggu beach add to it’s allure.
Bamboo is used extensively and imaginatively throughout the pavilion and forms chunky pillars and crossbeams, delicate railings, curved chairs and solid tables. The thatched ceiling climbs to a central skylight which channels beams of sunlight through the wonderful hand blown tubular glass lamps that hang like giant crystals over the central bar. At first glance Om seems bare and minimalist, but spend some time here and all kinds of thoughtful details emerge. Soft lights peeking through carved bamboo, the pastel green terrazzo bar top that glistens with inlaid shells, the long white drapes that frame the ocean view and flutter seductively with the sea
breeze. The overall effect is one of elegance, grace and comfort. The manicured lawns are sprinkled with outdoor furniture and shrubbery and there are two smaller pavilions; one of which is the ‘childrens’ house decked out with sofas, toys and art supplies.
The menu is predominantly organic, yet Om really transcends the ‘health food’ label, it’s focus is providing cuisine that is tasty, imaginative and top quality. Organic food just happens to be better for you, because it is produced the way nature intended. The lemonade is homemade – not from a can, only coconut and olive oil are used, the sambal is made from scratch, coconut cream often replaces dairy, the salt is volcanic, beef is Wagyu, and duck, the leanest of meats comes from organic farms. Deep frying, MSG and processed food certainly have no place here.
The Samosas make a delightful appetizer, and are grilled, with a flat, quesadilla like appearance, but all the flavor of
Om Organic Restaurant
Frozen Nougat and Coconut Cheesecake
Samosas
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Duck Breast Fillet
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Indian samosas – minus the heavy oil. The list of salads is extensive and appetizing, but I am particularly drawn to the Grilled Haloumi Cheese Salad with golden haloumi atop mixed leaves and a generous serving of chickpeas slightly sweetened with minced dates. Cherry tomatoes, diced red peppers and a splash of Italian vinaigrette complete this highly pleasurable dishT.h e Asian Grilled Tempe proves that tempe does not need to be fried in order to taste good. It is served with creamy coconut sauce, roasted yellow pumpkin, feta and spinach. The grilled D uck Breast Fillet is lean, tender and wisely accompanied by a rich, slightly bitter orange gravy. We also try a lovely coconut based aromaticV egetarian Curry which is just spicy enough, and accompanied by hearty slices of polenta, red rice and that magical of grains, quinoa.
Dessert proves to be rather lush, with a crunchy, creamy ice cool Frozen Nougat and a very pretty, very sweeCto conut Cheesecake topped with toasted coconut and raisins.
On the liquid side there are well prepared cocktails, lovely lemonades - I recommend theG inger and Palm Sugara nd the Ginger, Lemon and Honey, and a good range of juices, such as theG reen Fix mixed with green apple, celery and ginger.
Om has been a great discovery, with its well conceived, well priced and tasty menu that is enjoyed in a stylish comfortable setting. \AB
OM ORGANIC RESTAURANTJalan Batu Bolong, Canggu BeachPhone +62 361 960 4121. Open 8am – 11pm
Vegetarian Curry
Grilled Haloumi Cheese Salad
Ginger and Palm Sugar, Green Fix, and Ginger Lemon Honey
46 49www.letseatmag.com
the specialist
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Chef Christfian Nehemia
S
Passion for Food!
urabaya native Christfian Nehemia studied Economics at university and had planned to follow his father’s
footsteps into the military, as a general. After college he worked at the electric power station PLTU Paiton before finally realizing his true passion in life was hospitality. His girlfriend at the time introduced him to the industry, and he decided to enroll at the Tourism Academy of Satya Widya Surabaya which brought back happy memories from his childhood. “I watched cooking shows on television when I was a kid……I loved it right away,” Christfian explained.
Christfian has traveled far and wide as a chef, including prestigious five star hotels across the continents, with stints in Dubai, Bangkok, China, Mongolia, Maldives, Italy. The global financial crisis brought this award winning chef back to his homeland. A chance meeting with Finance Director of Holiday Inn, brought him to his new home at Holiday Inn Resort Baruna Bali. Today, as executive chef, Christfian works alongside a dynamic team at the resort creating menus that feature sophisticated authentic Italian cuisine. Diners who seek food inspired by true Italian flavor and quality
ingredients will be refreshingly satisfied with Holiday Inn Baruna Bali. Some of his acclaimed dishes include “Steaks from the grill US Angus Sirloin” with eight different sauces, “Envy Pizza” with smoked salmon and sea grass topping and “Tagliatelle ai Frutii di Mare”. \AM
CHEF CHRISTFIAN NEHEMIAExecutive ChefHoliday Inn Resort Baruna BaliJalan Wana Segara 33, TubanPh +62 351 755 577Kuta Map D - 2
Envy Pizza
Tagliatelle ai Frutii di Mare
Chef Creation Steak
the specialist
Chef Singh RawatRich in Flavor
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M ohan’s inspiration to cook came from watching his mother who would create impromptu
delicious meals for the whole family, “I started experimenting and cooking food at home, then I thought, why not choose this as a career,” he explains.
He studied at the Food Craft Institute Dehra Dun for one year and honed his techniques as an apprentice in restaurants and catering businesses in his region. After graduating in 2000, he became part of Essex Farm Convention Center as a trainee where he worked under Chef Kishore – who became his mentor and the biggest inspiration of his culinary career. From there he landed jobs in several fine dining restaurants and five star hotels including Ananda in the Himalayas, The Westin in Haryana (a brand of Starwood Hotels) and the Aman New Delhi. Further opportunities took him to Africa and Japan, where he was recruited to develop fine dining restaurants and promote Indian food.
Then destiny brought him to Bali, to work at The Westin Resort Nusa Dua where he introduced authentic northern Indian delights to its discerning diners. “With years of experience working in New Delhi, a city renowned for its distinctive food delicacies, I must say my specialty is Northern cuisine, with healthy dishes that are rich in flavor.”
CHEF MOHAN SINGH RAWATThe Westin Resort Nusa DuaKawasan Pariwisata BTDC, Nusa DuaPh +62 361 771 906Nusa Dua Map D - 4
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let’s drink
This month we bring you the sweet temptation of Indonesia’s favorite dessert “Es Teler” (mixed fruit ice). Literary translated as ‘ drunk ice’ you can certainly lose yourself in it’s sweet and
delicious lushness. Traditionally Es Teler was served during the summer to cool you down from the heat, but these days you can enjoy this refreshingly cold dessert at any time. It’s easy to make and guaranteed to liven-up your diner parties during the holiday season.
Ingredients:
1 young coconut (pulp)1 avocado, cut into chunks or thinly sliced10 pieces of jackfruit, seeded and thinly sliced1 durian (optional)500 ml of simple syrup (see below)5 tbsp sweetened condensed milk1 big bowl of shaved ice
Note: this dessert can be sweetened to taste, adding more or less of the milk mixture and the syrup.
Simple syrup:400 ml coconut milk100 gr sugar
Method:
Mix the fruit in a glass or bowl. Add in the syrup and sweetened condensed milk according to your taste. Stir. Top with shaved ice. Enjoy! \AM
The tradition of snacking on feel-good foods such as cookies, cakes and ice cream is always a cause for celebration. But too much of a good thing might
ruin your diet! So what to do if you had that craving but don’t want to suffer from the awful weight gain?
Thankfully Sour Sally has the answer with their US Premium non-fat yogurt, simply known as Fro-Yo. Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. Plus, an interesting study published in the International Journal of Obesity found that the consumption of low-fat yoghurt can actually promote weight loss, due to it’s high levels of calcium. Now that is good news for us ladies! Made from the finest ingredients, the delicious and refreshing Sour Sally Fro-Yo is now available in Bali (as well as 25 other outlets across Indonesia and one in Singapore ) and we stop by for a yummy dose of Fro-Yo at Mall Bali Galleria.
The colorful outlet is set in the back garden area of the Mall and you can either sit indoors on one of the pastel colored chairs, or outside in a garden chair. It’s design mimics a girl’s powder room, as if to emphasize the market for Sour Sally – mainly ladies! Take a peek inside the display – filled with Fro-Yo’s in flavors such as original plain, strawberry and melon mint, which can be mix-matched with over 20 different kinds of tasty toppings, from wet and fruity such as kiwi, strawberry, pineapple, litchi and longan to dry toppings such as cookie crisps, almond and mochi.
On a hot day like today we crave for something chilled, fresh and cold… a big portion if we must! First we order Shaved Ice, a heavenly combination of shaved ice, condensed milk and plain yoghurt, topped with our choice of litchi, strawberry, mochi and kiwi. It is so fresh and
sour sally
The Shaved Ice is a heavenly combination of condensed milk and plain yoghurt, topped with our choice of litchi, strawberry, mochi and kiwi. It is fresh and sweet, perfect as a thirst quencher
thirst quenchers
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Shaved Ice
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sweet, perfect as a thirst quencher. The strawberry yogurt also looks tempting so we orderP inklicious , a strawberry concoction which was developed in 2009 as an official promotion of Pink Panther 2 the Movie. Topped with strawberry and kiwi fruits, this icy smooth pink yogurt is simply delicious!
But the star of all yogurt treats musSta lblye’s Yogurt Parfait – so wholesome you could substitute it for dinner! Served in a tall cup, it contains layer after layer of goodness, starting with your choice of yogurt, followed by sweet and crunchy granola and oatmeal, then more yoghurt on top. Here you can try the twist to top your parfait; pinklicious and melon mint twisted together for a merrier taste. Yum yum yum!
Proud to be a 100% Indonesian brand, Sour Sally is also available at Discovery Mall in Tuban. Go ahead, have your healthy dose of tasty, creamy, so refreshing yogurt. You won’t regret it! \MK
SOUR SALLY @ Mall Bali Galeria Simpang Dewa Ruci Lt.1 Unit 1A No.08Phone +62 21 451 038Kuta Map B - 4
Pinklicious, a strawberry concoction was developed in 2009 as an official promotion of Pink Panther 2 the Movie
Pinklicious
Sally’s Yogurt Parfait
dessert
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The Westin offers a unique ‘Superfoods’ menu - which incorporates nutritional powerhouse foods that are health enhancing and rich in antioxidants. , green tea, berries and dark chocolate all fall into this group and we are keen to try the dessert range
Ikan Restaurant
Ice Vienna Coffee
Green Tea Pannacotta
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This months search for decadent desserts leads us to Ikan Restaurant and Bar at the Westin Resort, an attractive property nestled
into the gentle curve of Nusa Dua beach. The restaurant occupies a sprawling pavilion and we take a seat on the vine covered terrace just meters from the sand . The setting is classic tropical resort, sun loungers line the beach, the pool seems to go on forever and there are two separate island bars serving up super size cocktails, smoothies, fresh juices and gelati.
The Westin offers a unique ‘Superfoods’ menu - which incorporates nutritional ‘powerhouse’ foods that are health enhancing and rich in antioxidants. Salmon, green tea, turkey, olive oil, avocado, berries and dark chocolate all fall into this group and we are keen to try the dessert range. The presentation of each dish is superb, and comprised of an ensemble of small offerings garnished simply with fresh fruit. Firstly there is Crème Brulee , a tear shaped ceramic bowl filled with a golden topped brulee flavored with lemongrass and speared with a sweet sesame tuille, another small dish holds segments of pink grapefruit and orange. The combination is lovely. ThEeb ony and Ivory is a sweet mix of white and dark chocolate mousse, with hints of Grand Marnier and coffee.
Valrhona chocolate creates a silky texture and rich taste. On the side is a mixed berry compote and a slightly spicy fruit biscotto. The Berry Berry is a baked white chocolate cheesecake with subtle infusions of vanilla, and citrus, a base of oat cookies - and more of that wonderful mixed berry compote. The Green Tea Panna Cotta wobbles gently with the sea breeze and is encircled by a tangy mixed fruit compote marinated with lemon and ginger. Coconut ice cream and a sesame tuille provide contrasting textures and flavors.
Other sweet offerings include Sweet Balinese Sensations, a mix of traditional Balinese desserts and cakes served on
Creme Brule
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a ceremonial decorated stand. There is Balinese desserts and cakes served on a ceremonial decorated stand. There is also a range of homemade ice creams with unique Indonesian flavors, such as avocado, soursop, green bean and jackfruit. As well as Supersize Sundaes that are designed to be shared. We finish with a divine Ice Vienna Coffee which is more of a sundae than a drink and is served in a hurricane glass with lashings of ice cream and cream layered over a good strong espresso. The cream is so firm it looks like meringue and even when I stir everything up my spoon still stands upright.
If you want something savory before you hit the sweet stuff, the menu provides a range of Indonesian and western foods including seafood, pasta, and Wagyu beef. I highly recommend thCei ng Klak Ikan an appetizer for two, with a range of Balinese offerings
including spring rolls, prawns, satay, beef and perkedel (corn fritters) with a selection of sauces, served on a wonderful wooden carvedC ing Klak (a traditional Indonesian game). A jazz trio plays live from Monday to Saturday. \AB
IKAN RESTAURANT @ THE WESTIN RESORT, Nusa Dua. Phone +62 361 771 906Open 11 am – 11 pm. Seat 150Nusa Dua Map D - 4
Berry Berry
Ebony and Ivory
Cing Klak Ikan
AD
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Sommelier Dictionary: White, Red and Sweet Wine
wine knowledge
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By St. Regis Sommelier Harald Weismannn the last edition, our theme was Iunderstanding the wine list and I revealed the Sommelier dictionary for Champagne.
This month, we open the pages on white wine, red wine and sweet wine.
The most special white wine term that you will normally find on the wine list comes from Germany and Austria. For example, German wines often use the words Kabinett, Spaetlese and Auslese. These wines are mostly demi-sec and sweet which means that there is up to 45 grams residual sugar. On the other hand, the term Trocken means dry, and wines with this label will have no more than 7 grams residual sugar. If you find the words Erstes Gewaechs and Grosses
Gewaechs, you can be sure, in my opinion to have found the best wines from Germany, similar to finding Grand Cru or Premier Cru on a list of Burgundy Wines.
Red wine is more complicated than the white, and is often made in Italy, Spain and France. Therefore, there are three different term to identify it. Italian red wine, could be identified as Rosso (one year old wine in the barrel), Brunello (two years) or Brunello Reserva (three years or more). In Spain, it is called Crianza (one year), Riserva (two years) and Gran Riserva (three years or more). While in France, there are numerous classifications for red wine based on a specifically named growth place: Grand Cru
Classe (1st, 2nd, 3rd, 4th and 5th grown in Medoc), Premier Grand Cru Classe A, Grand Cru Classe, Grand Cru (in St. Emilion), Cru Bourgeois Exceptional, Cru Bourgeois Superieur, Cru Bourgeois (Medoc), and Grand Cru and Premier Cru (in Burgundy.)
The last category is sweet wine. There are several terms used to identify these, such as Fortified Wines, Straw Wine and Reciota Wine (made in Italy and France), Trockenbeerauslese (made in Germany, Austria, France and new world), Ice Wine (from Canada, Germany and Austria) and Tokay from Hungary. Other wines called Beerenaulese, Ausbruch and Suessreserve are also known as sweet wines.
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how to say....
Good morning.Good afternoon.
Good evening.I am hungry.I am thirsty.
I am full.Ice cube
Eat.... I want to eat.Vegetarian Curry…. I want to eat vegetarian curry.
Drink…. I want to drink ginger & palm sugar juice in Om restaurant .Salad…. I want to try Flaystack chicken salad in Hard Rock Cafe.
Special Fried Rice…. I am enjoying special fried rice.Plain Yoghurt…. I want to buy plain yoghurt in Sour Sally.
Plate... I need a new plate and spoon. French Food…. I want French food at Charming.
Lamb Curry…. I like lamb curry at Yut’s Place. German Sausages…. I want german sausages for dinner .
Pepper... I want some black pepper on my steak .Strawberry Pana Cotta… I order strawberry pana cotta.
Drunken Ice.... I can make drunken ice.Low Fat… Please bring me low fat milk.
Tasty… Fried Duck at Gabah Restaurant is very tasty.Fresh Water Fish…. I am cooking fresh water fish today.Ice Viena Coffee…. Let’s have ice viena coffee at Westin.
Spicy…. I love spicy food.Salty…. It’s too salty.
Hot…. I like hot chocolate milk.Cold…. I want a glass of cold water.
Selamat pagi.Selamat siang.Selamat malam.Saya lapar.Saya haus.Saya kenyang.Es batu.Makan.... Saya mau makan.Kare Sayur…. Saya mau makan kare sayur.Minum…. Saya mau minum jus jahe & gula aren di Om Restaurant.Salad…. Saya mau coba salad ayam Flaystack di Hard Rock CafeNasi Goreng Spesial…. saya sedang menikmati nasi goreng spesial.Yogurt…. Saya mau beli yogurt di Sour Sally.Piring…. Saya perlu piring dan sendok baru.Makanan Perancis.... Saya mau makanan Perancis di Charming.Kare Domba.... Saya suka kare domba di Yut’s Place.Sosis Jerman…. Saya mau sosis Jerman untuk makan malam.Merica…. Saya mau sedikit merica hitam di steak saya.Pana Cotta Stroberi…. Saya pesan pana cotta stroberi.Es Teler.... Saya bisa membuat es teler..Rendah Lemak…. Tolong bawakan saya susu rendah lemak.Lezat…. bebek goreng di Gabah Restaurant sangat lezat.Ikan Air Tawar…. Saya memasak ikan air tawar hari ini.Es Kopi Viena…. Ayo minum es kopi viena di Westin .Pedas...Saya suka makanan pedas.Asin…. Ini terlalu asin.Panas…. Saya suka susu coklat panas.Dingin…. Saya mau segelas air dingin.
Can I order.... please? Saya mau pesan....
Cafe Marzano
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map and directoryLet’s Eat!
Your Culinary Guide
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BALI
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70 www.letseatmag.com
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70 www.letseatmag.com
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IFIORIJalan Kartika PlazaP +62 361 750 158www.ifioribali.com
KEBAB PALACEJalan Kartika Plaza Block A3 No. 3Kuta CenterP +62 361 758 075
KEDAI TIGA NYONYAJalan Pantai Kuta No.8-9Kuta Suci Arcade ComplexP +62 361 767 218
KORI RESTAuRANTJalan Poppies IIP +62 361 758 605www.korirestaurant.co.id
KuNYIT BALI @ SANTIKAJalan Kartika Plaza, TubanP +62 361 759 991www.santikabali.com
LEmONCELLOJalan Pantai KutaP +62 361 755 055
mA JOLY Jalan Wana Segara, TubanP +62 361 753 780www.ma-joly.com
mACCARONIJalan Legian 52P +62 361 754 662www.maccaroniclub.com
mADE’S WARuNGBanjar Pande mas Jalan PantaiP +62 361 755 297
mAmA’S Jalan Raya LegianP +62 361 761 151www.bali-mamas.com
NEROJalan Legian 384P +62 361 750 756www.nerobali.com
PAWON PASuNDAN Jalan Kediri No. 2 TubanP +62 361 755 833
QuEENS OF INDIABali Dynasty ResortJalan Kartika PlazaP +62 361 765 988www.queenstandoor.com
ROSSO VIVOJalan Pantai KutaP +62 361 751 961www.kutaseaviewhotel.com
RYOSHI Jalan Kartika Plaza Next to Discovery mallP +62 361 766 302
SALT @ THE STONESJalan Pantai Kuta P +62 361 766 100
SAmuDRA CAFé@ GRAND ISTANA RAmA Jalan Raya Pantai KutaP +62 361 752 208
SARI ORGANIKLittle Tree Green Building, Jalan Sunset Road 112x
SEAFOOD HOuSEComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 900www.rama-restaurants-bali.com
SECRET GARDENPasar Agung Poppies I KutaP +62 361 757 720www.scretgarden_barcafe.com
SEGARA FRESH SEAFOODDiscovery Shopping mallJalan Kartika PlazaP +62 361 769 613
STADIum CAFéComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 100www.rama-restaurants-bali.com
SuSHI TEIJalan Sunset Road 99P +62 361 780 7744www.sushitei.com
TAmAN AYuN @ PADmA RESORT BALIJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com
TAKIGAWA @ PuLLmAN BALI LEGIAN NIRWANAJalan Pantai KutaP +62 361 766 865
TEmPO DOELOEJalan Sunset Road 8P +62 361 919 6868
TENKAIJalan Padma I, LegianP +62 361 752 111
THE BALINESE VILLAGE @ RAmADA BINTANG BALI RESORTJalan Kartika Plaza, Tuban P +62 361 753 292
THE WHARF @ RAmADA BINTANG BALI RESORTJalan Kartika PlazaPO Box 1068 TubanP +62 361 753 292www.bintang-bali-hotel.com
TJ’SJalan Poppies Lane 1/24P +62 361 751 093
uTOPIAJalan Pantai Kuta, Gang Benesari (behind mini mart)P +62 361 756 964
WARuNG LAOTAJalan Raya Kuta 530, Tuban P +62 361 742 9068
ANTIQuEJalan Camplung Tanduk 7P +62 361 730 907www.antiquebali.com
BALE BALIJalan Kunti 488P +62 361 732 731
BELLA ROSAJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com
BIANCOJalan Padma, LegianP +62 361 760 070www.rama-restaurants-bali.com
BIKuJalan Petitenget 888 KerobokanP +62 361 857 0888www.bikubali.com
BLOSSOm @ SENTOSA PRIVATE VILLAS & SPAJalan Pura Telaga WajaPetitengetP +62 361 730 333www.balisentosa.com
BREEZE @THE SAmAYAJalan Kayu Aya, OberoiP +62 361 731 149www.thesamayabali.com
CAFé DEGANJalan Petitenget 9KerobokanP +62 361 744 8622
CAFé mARZANOJalan Arjuna/Double SixP +62 361 874 4438
CAFé mOKAJalan Raya SeminyakP +62 361 731 424
CHANDIJalan Kayu Aya 72P +62 361 731 060www.chandibali.com
COCOON Blue Ocean TerraceJalan Arjuna/Double SixP +62 361 731 266
COLONIAL LIVINGJalan Raya Kunti 67P +62 361 738 919
CRISPY PATAJalan Petitenget 27C, KerobokanP +62 361 847 5461
DELICIOuS ONIONJalan DrupadiP +62 813 378 942 43 www.deliciousonion.com
EARTH CAFEJalan Kayu Aya 99, OberoiP +62 361 736 645
FLYING FISH@ O-CE-N BALIJalan Arjuna 88XP +62 361 737 400www.outrigger.com
GADO GADOJalan Camplung Tanduk 99P +62 361 736 966
GOuRmET CAFéJalan Petitenget 77A KerobokanP +62 361 847 5115
GROCER & GRINDJalan Kayu Jati 3XPetitengetP +62 361 737 321
HuSK @ SOFITELJalan Camplung Tanduk P +62 361 730 730www.sofitel.com
KAFE BETAWISeminyak SquareJalan Kayu Aya, OberoiP +62 361 736 765
KAIZANJalan Kayu Aya, OberoiP +62 361 747 2324
KHAImAJalan Kayu Aya, OberoiP +62 361 742 3925www.khaimabali.com
KuNI’S Jalan Kayu Aya, OberoiP +62 361 730 501
Ku DE TA Jalan Kayu Aya, OberoiP +62 361 736 969www.kudeta.net
LA LuCCIOLA Jalan Kayu Aya, OberoiP +62 361 730 838
LASALJalan Drupadi IIP +62 361 738 321www.lasalbali.com
LEmON CELLOJalan Arjuna/Double SixGg. Raja P +62 361 738 001www.thehavenbali.com
mADE’S WARuNGJalan Raya Seminyak P +62 361 732 130 www.madeswarung.com
mANNEKEPISJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com
méTIS Jalan Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com
mYKONOS Jalan Kayu Aya 52,OberoiP +62 361 733 253
NENO Jalan Petitenget 2XKerobokan P +62 361 910 3003
NuTmEGS Jalan Petitenget, KerobokanP +62 361 736 576www.nutmegsrestaurant.com
PANTAREIJalan Raya Seminyak 17AP +62 361 732 567www.pantarei-restaurant-bali.com
PASSARGADJalan Camplung Tanduk (Dhyana Pura) No. 3P +62 361 738 857
PIZZA CLuBJalan Kayu Aya, OberoiP +62 361 730 614
RumOuRSJalan Kayu Aya 100 OberoiP +62 361 738 720www.balinesia.co.id
RuSH BAmBOO @ THE ELYSIAN BOuTIQuE VILLA HOTELJalan Sari Dewi 18P +62 361 730 999
RYOSHIJalan Raya Seminyak 15P +62 361 731 152
SABEEN @ THE HAVEN RESORTJalan Raya Seminyak 500P +62 361 738 001
SARONG Jalan Petitenget 19X KerobokanP +62 361 737 809www.sarongbali.com
SASAJalan Kayu Aya 78P +62 361 736 638www.sasabali.com
SEA CIRCuSJalan Kayu Aya No. 22P +62 361 738 667
SEASIDEJalan Pantai Arjuna 14, LegianP +62 361 737 140www.seasidebali.com
SIP WINE BARJalan Raya Seminyak 16AP +62 361 730 810
SOHOJalan Kayu Aya 12XXP +62 361 737 280
SORRISOJalan Drupadi P +62 361 738 307www.sorrisobali.com
BERAS mERAH WAROENG & BARJalan Kartika Plaza, TubanP +62 361 756 884www.adhijayahotel.com
BLuEFIN Complex Kuta SidewalkJalan Kartika Plaza P +62 361 764 100www.rama-restaurants-bali.com
BuBBA GumP SHRImP COJalan Kartika Plaza 8XP +62 361 754 028
COCO BISTRODiscovery Shopping mall Jalan Kartika Plaza Block mG-49P +62 361 769 611
DOG DRAGONJalan BenesariP +62 361 923 2628
DuLANG CAFéJalan Kuta Square Bl C/20-21P +62 361 753 389
ENHAY CAFEComplex Bendesa No. 6-7Jalan Benesari Poppies Lane IIP +62 81 999 207 501
ENVY Jalan Wana Segara 33 TubanP +62 361 755 577www.envy-bali.com
ESC Jalan LegianP +62 361 756 362www.escufs.com
FLAPJAKSComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com
FRuTTI ICEDiscovery Shopping mallJalan Kartika PlazaP +62 361 207 5091
GABAH @ RAmAYANA RESORT & SPAJalan Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com
GOLDEN LOTuS @ BALI DYNASTY RESORTJalan Dewi Sartika, TubanP +62 361 752 403
GuBuK mAKAN mANG ENGKINGJalan Nakula 88Sunset RoadP +62 361 882 2000
HARD ROCK CAFéJalan Pantai KutaP +62 361 755 661www.hardrock.com
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Flapjaks
SuKA SuKAJalan Petitenget 88 KerobokanP +62 361 735 933www.kokonutsuites.com
THE LITTLE GREEN CAFEJalan mertanadi No. 11 Kerobokan P +62 361 275 2125
TOBELO CAFE Jalan Petitenget No. 7P +62 361 734 284 TRATTORIA Jalan Kayu Aya, OberoiP +62 361 737 082www.tratorriabali.com
uLTImO Jalan Kayu Aya 104X OberoiP +62 361 738 720www.balinesia.co.id
WARuNG ANImODouble Six Beach (in front of Cocoon)
WAROENG BONITAJalan Petitenget 2000XP +62 361 731 918www.bonitabali.com
WARuNG ITALIAJalan Kunti 2 P +62 361 737 437
WILD ORCHID@ ANANTARAJalan Camplung Tanduk P +62 361 737 773www.anantara.com
QuEEN’S TANDOORJalan Raya Seminyak 73P +62 361 732 770www.queenstandoor.com
VIVALAVI CAFéJalan mertasari 31x KerobokanP +62 361 847 6028www.vivalavivillas.com
YuT’S PLACEJalan Werkudara 521LegianP +62 812 395 1454
ZANZIBARJalan ArjunaP +62 361 733 529 www.zanzibarbali.com
ZuLAJalan Camplung Tanduk 5P +62 361 736 645
mANIK ORGANIKJalan Danau Tamblingan 85P +62 361 855 3380
mASSImOJalan Danau Tamblingan 228P +62 361 288 942www.massimobali.com
mEZZANINE @ PuRI SANTRIAN Jalan Cemara 35P +62 361 288 009www.santrian.com
PEPPERS LATINO GRILL & BAR @ SANuR BEACH BALI HOTELJalan Danau Tamblingan 190P +62 361 288 011
PIZZA RIA @ BALI HYATT Jalan Danau Tamblingan 89 P +62 361 281 234
SANuR HARum@ SANuR PARADISE HOTEL & SuITESJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
SECTORJalan Hang Tuah 58P +62 361 287 733www.sectorbarrestaurant.com
SIXPOINT CAFéJalan Danau Buyan 74P +62 361 289 670
SmORGAS CAFéJalan Danau TamblinganP +62 361 289 361
TELAGA NAGA @ BALI HYATT Jalan Danau Tamblingan 89P +62 361 281 234
THE VILLAGE @ GRIYA SANTRIAN Jalan Danau Tamblingan 47 P +62 361 285 025www.santrian.com
AYuNG TERRACE @ FOuR SEASONSSayan, ubudP +62 361 977 577
BALE BALE @ KORI RESORT & SPAJalan Raya Sanggingan 18 TjampuhanP +62 361 972 487
BALI BuDDHA Jalan Jembawan 1P +62 361 976 324
BATAN WARuJalan Dewi SitaP +62 361 977 528
BumBu BALIJalan Suweta 1P +62 361 974 217www.bumbubaliresto.com
BuNuTE Jalan Dewi SitaP +62 361 972 177www.bunute.com
CAFé LOTuS Jalan monkey ForestP +62 361 975 660www.lotus-restaurants.com.
CAFé mOKAJalan Raya ubudP +62 361 972 881
CASA LuNA Jalan Raya ubud P +62 361 977 409www.casalunabali.com
CASCADES @ THE VICEROY BALIJalan Lanyahan, Banjar NagiP +62 361 972 111 www.cascadesbali.com
COFFEE & COPPERJalan Nyuh BulanNyuh KuningP +62 361 978 631www.coffee-copper.com
GLOW @ COmO SHAmBALABegawan GiriP +62 361 978 888www.cse.como.bz
GREEN HOuSEJalan monkey ForestP +62 361 978 189
IBAH RESTAuRANT@ IBAH LuXuRY VILLASCampuhanP +62 361 974 466
IBu RAI RESTAuRANTmonkey Forest 72P +62 361 973 472www.iburai.com
INDOCHINE @ THE mANSION RESORTJalan Penestanan, SayanP +62 361 972 616www.themansionbali.com
LAKA LEKE Jalan Nyuh KuningP +62 361 977 565www.lakaleke.com
LAmAK Jalan monkey ForestP +62 361 974 668www.lamakbali.com mOZAIC Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com
muRNI’S WARuNG Campuan BridgeP +62 361 975 233 www.murnis.com
NAuGHTY NuRI’S Jalan Raya SangginganP +62 361 977 547
PADI @ FuRAmA XCLuSIVE VILLAS & SPABanjar Bindu, mambal, 8 Jalan melatiP +62 361 898 8688
RYOSHIJalan Raya ubudP +62 361 972 192
SIAm SALLYJalan Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
TEPI SAWAHJalan Raya Goa Gajah Br. Teges, PeliatanP +62 361 975 656www.tepisawahvillas.com
TERAZOJalan SuwetaP +62 361 978 941
THREE mONKEYS CAFéJalan monkey ForestP +62 361 975 554
TSAVO LION @ BALI SAFARI & mARINE PARKJalan By Pass Prof. Dr. Ida Bagus mantra Km. 19,8, GianyarP +62 361 975 656www.balisafarimarinepark.com
TuT mAKJalan Dewi SitaP +62 361 297 5754
WEST END CAFéJalan SangginganP +62 361 978 363
TOKE RESTAuRANTJalan Raya CandidasaP +62 363 419 91www.tokebali.com
VINCENT’S RESTAuRANTJalan Raya CandidasaP +62 363 413 68www.vincentsbali.com
WATER GARDEN CAFé @ The Water Garden HotelJalan Raya CandidasaP +62 3634 1540
ASAm GARAm @ VILLA BALQuISSEP +62 361 701 695www.balquisse.com
CAFé mOKAJalan Raya uluwatuP +62 361 780 5938
CIRE @ ALILA VILLASJalan Belimbing, Sari Banjar, Tambiyak,uluwatuP +62 361 848 2166
DAVA @ AYANAJalan Karang mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
DI mARE @ KARmA JImBARAN Jalan Bukit PermaiP +62 361 708 848
GRANDE CAFé @ LE GRANDE SuITESBlock 5 Pecatu Indah ResortJalan Raya uluwatuP +62 361 848 1388
JENDELA BALI @ GWK Jalan Raya uluwatuungasan, Jimbaran P +62 361 704 465
Ju-mA-NA @ BANYAN TREE uNGASANJalan melasti, Br. Kelodungasan, Jimbaran P +62 361 300 7000
KAYu mANIS @ NEW KuTA CONDOTELJalan New Kuta Condotel Kawasan Pecatu Indah Resort, South KutaP +62 361 848 4555
KISIK @ AYANAJalan Karang mas Sejahtera, Jimbaran P +62 361 702 222
KO @ INTERCONTINETAL BALI RESORTJalan uluwatu 45P +62 361 701 888
LE GRANDE CAFE @ LE GRANDE SuITES PECATuJalan Raya uluwatuP +62 361 848 1388
PEPeNERO Temple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677
SANGKAR @ BuLGARY RESORTJalan Goa LempehBanjar Dinas Kangin uluwatuP +62 361 847 1000www.bulgarihotels.com
CAFé mOKAJalan Raya AnyarP +62 361 844 8933
ECHO BEACH HOuSEJalan Pura Batu mejan, Echo Beach CangguP +62 361 747 4604
Om ORGANIC RESTAuRANTJalan Batu Bolong, Canggu BeachP +62 361 960 4121.
SOL CAFéEcho BeachP +62 361 746 3897
STICKY FINGERSEcho Beach P +62 361 809 0903
EmBuN LIFE CAFEJalan Kayu Putih/Subak Sari 77P +62 361 847 5614
AKAmE RESTAuRANTJalan Pelabuhan Benoa No. 7X, BenoaP +62 361 855 0819
ARENA Jalan Bypass Ngurah Rai 115 P +62 361 287 255 www.arenabali.com
ART CAFEJalan mertasari 26P +62 361 286 366
BASILICO @ SANuR BEACH BALIJalan Danau Tamblingan, Sanur 80228P +62 361 288 011www.sanurbeach.aerowisata.com
CAFE BATuJImBARJalan Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com
CHARmINGJalan Danau Tamblingan 97P +62 361 288 029
CINNAmONJalan Danau Tamblingan 80P +62 361 288 457
KOPI BALI HOuSEPertokoan Graha Niaga Sanur 4Jalan By Pass Ngurah Rai 405EP +62 361 270 990www.kopibali.com
LOTuSJalan Danau Tamblingan 30P +62 361 289 398
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73www.letseatmag.com
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Basilico
muSASHIJalan Terompong SouthP +62 361 773 535
OCTOPuS @ AYODYA RESORTJalan Pantai mengiatP +62 361 771 102www. ayodyaresort.com
PASAR SENGGOL@ GRAND HYATT BALIPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
PIASAN @ KAYumANIS NuSA DuA PRIVATE VILLAS & SPABTDC Area Nusa Dua 80363P +62 361 770 777www.kayumanis.com
RAJAS’
@ NuSA DuA BEACH HOTEL & SPAP +62 361 771 210www.nusaduahotel.com
SALSA VERDE @ GRAND HYATT BALIPO BOX 53P +62 361 772 038www.bali.grand.hyatt.com
THE TERRACE @ AmANuSA NuSA DuA P +62 361 772 333
THE SHORE @ NIKKO BALI RESORT AND SPAJalan Raya Nusa Dua SelatanP +62 361 773 377
uLAmJalan mengiat No. 14P +62 361 771 590
VERANDA RESTAuRANT @ THE WESTIN RESORTSP +62 361 771 906www.westin.com/bali
BumBu DESAJalan Raya Puputan 42P +62 361 221 850
FIVELEmENTSPuri Ahimsa Banjar Adat Baturning mambal, Abiansemal, Badung 80352Ph +62 361 469 206
PONDOK KuRINGJalan Raya Puputan 56RenonP +62 361 234 122
88 CLuBThe Legian NirwanaJalan Pantai KutaP +62 857 767 540
BACIOJalan ArjunaSeminyakP +62 361 742 4466
BAHIANAJalan Camplung Tanduk 4, SeminyakP +62 361 736 662
BLuE EYESJalan Bypass Ngurah Rai 888 SanurP +62 361 806 1333
BOSHE VVIP CLuBJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600
BuGILS BAR
Jalan Dewi Sartika 1 BB, TubanP +62 361 758 322
CENTERSTAGE@HARD ROCK HOTELJalan Pantai KutaP +62 361 761 869
DEEJAY CLuBJalan Kartika Plaza 8XP +62 361 758 880
DEJA’VuBlue Ocean Beach 7X SeminyakP +62 361 732 777
DIVINE WONDERLANDJalan Kayu Aya, OberoiP +62 361 730 759
DOuBLE DJalan Legian 99LegianP +62 361 751 805
DOuBLESIX CLuBJalan Arjuna, SeminyakP +62 361 731 266
ENGINE ROOmJalan Legian 89, KutaP +62 361 756 878
EIKONJalan Legian 178, KutaP +62 361 750 701
GRACIE KELLY’S @ BALI DYNASTY RESORTJalan Kartika Plaza, Tuban, KutaP +62 361 752 403
HARD ROCK CAFéJalan Pantai KutaP +62 361 755 661
Hu’u BARJalan Oberoi PetitengetP +62 361 736 443
INFAmY @ THE STONESJalan Pantai Kuta P +62 361 766 100
JAZZ CAFE uBuDJalan Tebesaya, ubudP +62 361 976 594
KAmA SuTRAJalan Pantai Kuta, KutaP +62 361 761 999
Ku DE TAJalan Laksmana 9 SeminyakP +62 361 736 969
m BAR GOJalan Legian, KutaP +62 361 756 280
mIXWELLJalan Abimanyu 6 SeminyakP +62 361 736 846
NAmmOS BEACH CLuB@KARmA KANDARAJalan Villa KandaraBanjar Wijaya Kusuma ungasanP +62 361 848 2222
NEROJalan Legian 384 KutaP +62 361 750 756
OCEANS 27@ DISCOVERY SHOPPING mALLJalan Kartika Plaza P +62 361 765 027www.oceans27.net
OZIGO BAR uBuDJalan Sanggingan ubudP +62 81 974 728
PADDY’SJalan Legian 166, KutaP +62 81 758 555
PICCADILLYJalan Danau Tamblingan 27P +62 81 289 138
RED CARPET - CHAmPAGNE BARJalan Kayu Aya 42C, SeminyakP +62 361 737 889www.redcarpetbali.com
ROCK BAR@ AYANA RESORT & SPAJalan Karang mas Sejahtera, JimbaranP +62 361 702 222
SECTOR BAR & RESTAuRANTS@ BALI BEACH GOLF COuRSE Jalan Hangtuah 58 SanurP +62 361 287 733
SKY GARDENJalan Legian 61, KutaP +62 361 755 423
SOS @ THE ANANTARAJalan AbimanyuSeminyakP +62 361 737 773
SYNDICATEJalan Double Six SeminyakP +62 361 731 266
TEQuILA BARGrand Istana Rama HotelJalan Pantai KutaP +62 361 752 208
THE BAR @ PANTAREIJalan Raya Seminyak 17A, SeminyakP +62 361 732 567
THE LIVING ROOmJalan PetitengetKerobokan P +62 361 735 735
THE OCEAN BAR @ THE LEGIANJalan Kayu Aya, OberoiP +62 361 730 622
VI AI PIJalan Legian 88, KutaP +62 361 750 425
THE TREEJalan Pratama, Tanjung BenoaP +62 361 773 488
CLUBS AND BARSmiSCELLANEoUS
WARuNG KERAmIK @ JENGGALA GALLERYJalan uluwatu IIJimbaranP +62 361 703 311www.concepts.com
TAmAN WANTILAN @ FOuR SEASON JImBARAN P +62 361 701 010www.fourseasons.com
TAPIS
@ KAYu mANIS JimbaranP +62 361 705 777
ALL SPICES @ THE ROYAL SANTRIANJalan PratamaP +62 361 778 181www.theroyalsantrian.com
BumBu BALIJalan PratamaP +62 361 774 502
GIORGIO ITALIAN CuISINE @ ASTON BALI BEACH RESORT & SPAJalan Pratama 68 X P +62 361 773 577
SEAFOOD LAGOONJalan Pintas Tj. Benoa 7P +62 361 8010 999www.restaurantlagoonbali.com
THE TAO BALI Jalan Pratama 96P +62 361 772 902www.taobali.com
SPICE @ CONRAD
Jalan Pratama 168 P +62 361 778 788www.conradhotels.com
uLAmJalan Pratama No. 88P +62 361 773 738
ANImO RESTOJalan By Pass Ngurah Rai 98mumbul, Nusa DuaP +62 361 770 203
BONEKA @ THE ST. REGIS BALI RESORT P +62 361 847 8111 www.stregis.com
FACES @THE BALEJalan Nusa Dua SelatanP +62 361 755 111www.thebale.com
LAGuNAJalan Pantai mengiatBuanu VillageP +62 361 775 714
BALI KOREAN mARKETJalan By Pass Ngurah Rai 500, SanurP +62 361 281 929
BALI mOON LIQuERSwww.balimoonliquers.netP +62 361 461 945
BALI STARSSeminyak SquareJalan Kayu Aya, SeminyakP +62 361 960 4183
CASA GOuRmETSeminyak SquareJalan Kayu AyaP +62 361 738 026
COCO GOuRmETDiscovery Shopping mallJalan Kartika Plaza, KutaP +62 361 769 611
DIJONKuta Poleng mall Bl. A1-A2Jalan Setiabudhi, Kuta 80361P +62 361 759 636
GOuRmAND DELI @ ST. REGIS BALI RESORTKawasan PariwisataNusa DuaP +62 361 847 8111
GOuRmET GARAGEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650
HARD ROCK BEACH CLuB (HRBC) DELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
KAYuAPIJalan Kuwum 1X, KerobokanP +62 361 787 7476
mINI mARTJalan Kediri 36A, KutaP +62 361 759 112
PAPAYAJalan mertanadi, KutaP +62 361 759 222
PEPITOJalan Kediri 36A. KutaP +62 361 759 112
S mARTJalan Dewi Sri No. 88P +62 361 747 8535www.smartindonesia.com
SOuR SALLY @ mALL BALI GALERIASimpang Dewa Ruci Lt. 1 unit 1A No. 8P +62 21 451 038
THE CELLARDOOR - HATTEN WINESKompleks Dewa Ruci 3Jalan By Pass Ngurah RaiP +62 361 767 422
ZEROSPIRITSWINE DISTRIBuTORJalan Legian 94, KutaP +62 361 754 244
tanjung benoa
nusa dua
denpasar
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ulam
Infamy @ The Stones
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Your Culinary Guide
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