vol - 16 letseat issue

VOLUME 16 - NOVEMBER 2010

BASILICOItalian Pavilion & Bar

THE TASTE OF TRANQUILITY

AD

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12. NEW ENTRIES 16. LOCAL CUISINE Ulam; Balinese Seafood Fit for a King

20. MARKET PLACE Mini Mart Jimbaran; Convinience Shopping

24. FOOD STORY Kerupuk and Keripik; Better Than Chips!

28. SPOTLIGHT Bale Bali; Celebrating Tradition

38. SIDEWALK Warung Animo; Beach Dining

42. GREAT DEAL Marzano; Pizza Perfection

46 HEALTHY FOOD Embun Life CafeThe Taste of Purity

contents

32 COVER STORY

Basilico Italian Pavilion & Barat Hotel Sanur Beach BaliThe Taste of Tranquility

6 www.letseatmag.com

Cover: Gamberoni all’AglioOlio e PeperoncinoPhoto by Heri ObrinkLocation: Basilico ItalianRestaurant Pavilion and Bar

50. THE SPECIALIST Chef Vaewta Chookasem; A Passion for Thai Traditional Food

Chef Shoichi; Go With Your Feeling

54. LET ’S COOK Deep Fried Banana Fitters

60DESSERT

FlapjaksHeavenly Sweet

64. WINE KNOWLEDGE Understanding the Wine List

66. HOW TO SAY...

67. DIREC TORY

76. PICK UP POINT

56 DRINK zONE

Frutti IceColouring Your Taste

7www.letseatmag.com

Welcome to the 16th edition of Let’s Eat! Magazine. Once again I would like to thank all our readers for their ongoing support. We hope you enjoy our new extra tempting design and the equally tempting new section entitled ‘Dessert.’

Our cover story this month takes place at Basilico Italian Pavilion & Bar (Page 32) one of three dining options at Sanur Beach Bali Resort, where we found a peaceful beach front setting and tasty Italian cuisine. Heading into Seminyak for our Spotlight feature, the team visited the antique-filled Warung Bale Bali (Page 28) and found a delightful Chinese/Asian fusion menu with traditional dishes prepared from recipes handed down from generation to generation. Over to Nusa Dua, we dine at Ulam (Page 16) which offers traditional Balinese food and seafood dishes served with a presentation and quality that is fit for royalty. Please read on for many more fabulous dining options here on the beautiful island of the gods.

As always, wishing you happy reading and bon appetite

Hendra OktavianoEditor In-Chief

E-mail Us:Send your letters to [email protected] 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


Warung Animo

writers

A Member of

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

Alison

Meita

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Office

Khrisna Building II, 2 FloorJalan Raya Kuta 88RKuta, Bali 80361, Indonesia

nd Ph +62 361 961 0066Fax +62 361 762 [email protected]

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Henry A Bloem

Senior Advisor

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new entries


Indonesian Barista Competition!

Specialty Coffee Association of Indonesia (SCAI) are staging an Indonesian Barista Competition (IBC) across several major cities in Indonesia. Bali provided the first stop for the competition in October. The next heat will be held in Yogyakarta in November, followed by Surabaya in January 2011, Bandung in February 2011 and Jakarta in March 2011. During the competition, the judges will select six finalists from each city to battle it out for the trophy in the Grand Final which will take place on 6 - 9 April, 2011 at Food & Hotel Indonesian Exhibition Kemayoran Expo Center, Jakarta.

The six winners of the regional competition in Bali are Intan Kumalasari ( Caswell's), I Ketut Hartawan ( Caswell's), Fitria Shinta Dewi ( St. Regis), IB Dwipayana (Starbucks), I Made Suastika Yana (Colonial Living) and Ketut Artha Sujana (Luhtu). During the competition, each participant is given 45 minutes to make all their preperations and and finally serving four espresso, four cappuccino and four of their signature beverage. The most talented Barista will receive IDR 10,000,000, get the chance to participate in the Asian Barista Competition in 2012 and have the privilege of visiting an espresso machine factory in Italy. A special prize for a special talented barista! \AM

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13www.letseatmag.com

new entries


Another A Club Celebration

Joining the euphoria of the 2nd A Club Anniversary celebration, Softel Seminyak Bali held ‘A Magnifque 2nd Anniversary’ cocktail party at the Royal Villa. The Balinese Village theme of the party was enhanced as guests were welcomed by the music of the Rindik – a traditional bamboo instrument, and the traditional dance Joged Bumbung. Hotel Softel Seminyak Bali, Jalan Camplung Tanduk, Seminyak. Ph +62 361 730 730. \AM

A Club 2nd Anniversary

A Club – the Accor loyalty program which ofers benefts for more than 2,000 hotels worldwide celebrated its 2nd anniversary last month. To celebrate this special occasion and show appreciation to its loyal customers, Mercure Resort Sanur presented an ‘a la Bali’ cocktail for guests and provided a lucky draw with the the prize of 3 days 2 nights accommodation in a deluxe room. Have you signed up for an A Club membership yet? Mercure Resort Sanur, Jalan Mertasari, Sanur, Phone +62 361 288 833 \AM

Octoberfest COmes to Bali

Discovery Kartika Plaza Hotel & Villas brought a taste of Germany to Bali when they staged Octoberfest in a large tent beside Discovery Shopping Mall in late September. Beer, German specialties, unique games and a live Humpapa band all helped to create the atmosphere of the real Octoberfest which draws over six million people annually. Discovery Kartika Plaza Hotel & Villas Jl. Kartika Plaza, South Kuta, Bali Phone: +62 361 751067 \AM

Romantic dinner for two

Take pleasure in a magical evening hosted by Tetaring restaurant with your loved one. Savor an extensive bufet dinner of barbeque specialties in an exotic setting surrounded by fickering candles and traditional lanterns, as melodious Balinese music sets the mood. The intimate barbeque dinner is ofered for only USD 40++ per person every Friday from 7pm to 9 pm. Kayumanis Nusa Dua Private Villa and Spa, Kawasan Pariwisata BTDC, Nusa Dua, Phone +62 361 770 777 \AM

www.letseatmag.com

local cuisine


Ulam Balinese and seafood restaurant, located in Nusa Dua, offers traditional Balinese food and seafood dishes

served with a presentation fit for royalty. We meet the propeller of the legend, Mr. Wayan Budarmadja, who has passed his heirloom on to three of his children, who now continue the journey of Ulam. “It all started in 1986,” he says, “when I opened a small sidewalk eatery with only five workers and 20 tables. We sold just three items, barbeque fish, seafood basket and rijsttafel. We specially prepared these dishes in a traditional ‘ulam’ way, meaning, with a presentation suited only for the highest caste of Hindu Balinese. Of course, nowadays there’s no such emphasis on high caste, but I think they have been replaced by kings and celebrities of modern times,” Wayan says with a big, unassuming smile. There’s some truth in what he says; almost all recent presidents of Indonesia have taken this humble place as their favorite. While Big celebrities such as Mick Jagger, Bo Derek and Bill Cosby reportedly loved it here as well.

The success of Ulam was followed by Ulam 2, another branch located in Tanjung Benoa.

ULAMOpened in 2008, Ulam 2 has a more modern feeling without leaving the traditional Balinese style from the décor. Taking a shady table on the terrace, we order almost everything. As an appetizer we savor some of the tastiest Spring Rolls on the island. A traditional recipe is used for the filling, a mix of vegetables sauteed with chicken, but the skin that wraps them is a new creation by Adi – one of Wayan’s sons – it is very thin and crispy, dipped into sour cream. Yum! The Crab-Corn Soup with generous pieces of sweet corn tasted heavenly as well.

Next came the Ulam Specialties, big portion packages, a kind of Balinese Rijsttafel, served in inke, a plate made with coconut wood, and dulang, a wooden high tiered platter painted in gold, truly the plate of Balinese kings! The Special Seafood Basket was first created in 1986, and is the pioneer of the ‘Jimbaran style’ seafood restaurants that we see today. It was an absolute delight of fresh seafood with lobster, prawn, crab with sautéed vegetables, snapper and squid, all slightly spiced with salt, butter and lemon and barbequed to perfection. Not to mention the most amazing authentic

BalineseS eafood Fit for a King

Crab-Corn Soup

The Special Seafood Basket was frst created in 1986 and is the pioneer of the ‘Jimbaran style’ seafood restaurants we see today

17

Spring Rolls

Balinese Rijsttafel

Balinese Crispy Duck Waffle Creation


sambal I have encountered so far, it is highly addictive once you pass the stingy beginning. You can choose rice, fried potatoes, or fresh salad as a side dish. The Indonesian Rijsttafel is another way to try many tastes. It comes with soup, a main course of selected Indonesian delights; chicken, beef, shrimp, egg and vegetables, and more of their super delicious sambal! If you are craving duck, then you are in for a treat as the Balinese Crispy Duck is another favorite. For drinks, we enjoy fresh Orange Juice, Honeydew Juice, Watermelon Juice ; and a Margarita, served in a unique curved martini glass.

For dessert we enjoy the Waffle Creation , a waffle topped with strawberry, mango, vanilla ice cream and blueberry sauce. The Balinese Pancake is another must-try, so sweet and intense.

When it comes to local Balinese food, only a few manage to achieve legendary status. Ulam is definitely one of them. \MK

ULAM, BALINESE & SEAFOOD RESTAURANTJalan Pantai Mengiat No.14, Nusa Dua Ph +62 361 771 590

ULAM 2 , Jalan Pratama No.88 Tanjung Benoa, Nusa Dua Ph +62 361 7737 738 Opens 9am – 10pm / Seat 150

Special Seafood Basket

Balinese Pancake

Watermelon Juice, Honeydew Juice, Orange Juice

Margarita

Fruity Waffle


market place

It started with humble beginnings as a small convenience shop in Kuta in 2001. Mini Mart emphasizes the word convenient and took

this concept to another level with modern settings and imported items on display. The concept worked – in less than 10 years it has established 46 outlets spreading all over the island. The newest addition is Mini Mart Jimbaran which opened in 2009. With a big parking lot, 24/7 opening, free Wi-Fi, a comfortable terrace area and a full blast ac room with funky lounge music playing in the background, it’s much more than just a convenience store.

Grab Me Bakery corner on the left has handy assorted breads and sandwiches to go. Big displays of imported biscuits include Vicenzi and Loacker from Italy, Arnott’s from Australia and Verkade from Holland. The selection of chocolate and nuts is equally impressive – a must-try are the local

Mini Mart Jimbaran Convenience Shopping

nuts and trust me, once you try the spicy chili glazed kacang atom, you will never go back! We also check out the great range of chips and find different imported brands of potato chips, cassava, choco chips and cheese rings. I think even the Japanese will love to venture here for snacks, since their favorite tempura seaweed, crispy seaweed, dried fish fillet, and shrimp and rice crackers are also available. We stop by the noodles and pasta corner and see imported instant noodles from Taiwan, China and Korea.

Now it’s time to approach the cooler at the back. Different brands of canned and boxed teas are on displays from green, lemon, chrysanthemum, oolong and liang tea. They all look very refreshing! The essential sodas are there too alongside almost every kind of juice available. Even my personal - hard to find favourite - Pomegranate juice is there and I am happy to add it in


my basket. Speaking about unique drinks, you can find many here such as aloe vera, Korean ginseng, a detox drink called Jiguja which claims to help you with your hangover, and Yakult, the fermented milk with active bacteria that can help you digest Bali’s spicy food. If you are after beer and pre-mix drinks, then look no further. Local beers are available here, Bintang, Guiness and Bali Hai to name a few and also individual bottled vodka mixes such as the local Mix Max and the imported Smirnoff Ice.

Mini Mart also sell miscellaneous items for urgent needs such as local adaptors, mini padlocks, super glue, flashlights, scissors, garbage bags, multi propose plastic bags, umbrellas, and get this; paper glue to trap flies! The Beauty and health section sells complete toiletries, condoms, tiger balm,

vitamins, off-the-counter medicines and good quality sun lotions, while the pet corner has basic dried and canned food for cats and dogs. Some unique souvenir key-chains and mugs are also on sale.

We make our way to the huge cashier counter that has cigarettes, candies, Bali maps, local newspapers and magazines, and even a photocopy machine, to pay for our shopping. I have to say it has been a comfortable shopping experience and most convenient! \MK

MINI MARTJalan Uluwatu Puri Gading Ph +62 361 759 112, Open 24 Hours

With a big parking lot, 24/7 opening, free Wi-Fi, a comfortable terrace area and a full blast AC room with funky lounge music playing in the background, it’s much more than just a convenience store.

www.letseatmag.com

food story

24

A h, the understated yet glorious kerupuk. I have been a kerupuk fan for as long as I can remember,

it the most important side dish for almost every Indonesian meal. Besides being famous as a country of a thousand islands, Indonesia is also famous as the country of a thousand kerupuk and keripik ! Indonesia has perhaps the largest variety of kerupuk in the world, many of which are made from a mixture of starch with seafood (shrimp, fish, or squid,) but occasionally with rice, fruits, nuts or vegetables. Kerupuk udang (shrimp cracker,) kerupuk bawang (onion cracker,)and kerupuk kampong (cassava starch cracker,) are the most common but varieties can even include ground nuts, exotic durian fruit, eel and chicken intestines! The term kerupuk refers to the type of relatively large crackers, while the term keripik is used for smaller bite-size crackers, the counterpart

of chips in western cuisine. For example potato chips or crisps are called keripik kentang in Indonesia.

Let’s take kerupuk udang or prawn crackers as an example, made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, sliced and sun-dried. In the traditional way, to achieve maximum crispiness, raw kerupuk are usually sun-dried first before frying, to eliminate the moisture. Once dry, they are deep-fried in oil (which must be at high heat before cooking.) In only a few seconds they expand from thumb-sized semi-transparent chips to fluffy crackers, much like popcorn, as water bound to the starch expands as it turns into steam. If left in the open air for more than a few hours (depending on humidity,) they start to soften and become chewy and therefore are ideally consumed within a few hours of

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being fried. Storing the crackers in a low humidity environment or an airtight container will preserve the crispness. Packets of unfried prawn crackers may be purchased in supermarkets here on the island.

Sidoarjo in East Java, and Cirebon and Garut in West Java are major producers of kerupuk, and many recipes originate from there. A common variation, called emping is made from melinjo (Gnetum gnemon) nuts. Fish cracker kerupuk kemplang and kerupuk ikan are particularly popular in the Southern Sumatran city of Palembang and also on the island of Bangka. Another popular type is kerupuk jangek or kerupuk kulit, crackers made from dried cattle skin, particularly popular in the Minangkabau area of West Sumatra. Kerupuk mie (noodle cracker) is yellowish krupuk made from a noodle-like

paste, which is particularly popular in Jakarta and most of the markets in Java. Bali, the ever creative island has made some of the most unique kerupuk with chicken feet, pig’s skin, and goats milk, recently invented by Sanur’s dedicated farmers in July this year – perhaps, following the success of the 2004’s invention of aloe vera kerupuk in Pontianak West Kalimantan.

I can thank my parents, who would always serve the white rice crackers with our meals, for my fanaticism with kerupuk. Despite this, I will never know why we love them so much. They hardly adds to the flavor of a meal, perhaps it’s just the crunchiness that livens up a bowl of soup or a plate of gado-gado. Regardless of why, they are loved and enjoyed across the country, by Indonesians and visitors alike. Long live kerupuk! \MK

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spotlight

match for the Chinese/Asian fusion menu with traditional dishes prepared from recipes handed down from generation to generation. The open air building is a blend of timber, and rattan and filled with magnificent teak furnishings. Antique masks hang from pillars, and intricate relief designs adorn the mottled walls. A handcarved wooden dragon perches over the bar and a cabinet is filled with ancient shadow puppets. Sunlight filters through the enchanting garden at the back which is overflowing with dense

Warung Bale-Bali

Every now and then I come across a delightful restaurant that has somehow passed completely under my radar,

and this is the case with Warung Bale- Bali. Founded 12 years ago, the restaurant expresses the owners’ love of antiques and food, both of which are presented with the utmost taste and grace.

Two red Chinese lanterns mark the entrance on Jalan Kunti and usher guests into a rustic antique filled Javanese setting, a perfect

plant life, a water fountain and some rather striking stone statues.

We climb the timber stairs to the second level which has a relaxed lounge setting, and spread out on a comfortable sofa scattered with batik cushions. We sip freshly squeezed naturally sweet Orange juice and flip through the menu, presented in a large illustrated book format, which is helpful because I am unfamiliar with many of the dishes. Dim Sum is one of the specialties

Dim Sum


Sapo Tahu

Red Crabs

ver


into ‘wings’ then deep fried in a crunchy batter. As with all the dishes this is tasty and charmingly presented on a chunky ceramic platter. More than 50 styles of Chinese and Asian cooking are represented on the menu including rice and noodle dishes, hot plates, pork ribs and their most popular dish, the Sop Buntut, Oxtail soup. Moving on to dessert we have a White Island featuring coconut ice cream doused with espresso. The smooth rich coffee blends beautifully with the subtle coconut flavor. There is also a Special Es Campur, mixed ice with young coconut, avocado and milk syrup, a quintessential Indonesian desert which is icy, refreshing, and syrupy sweet.

It has been a veritable feast and I manage somehow to drag myself away from the table and do a little exploring. Amidst the antiques I discover a collection of evocative

and we start with a basket filled with steamed dumplings and meatballs. We also try the Lumpia which are unlike any spring rolls that I have tasted before, they are deep fried, densely packed with tasty shrimp and are very good, so I am not surprised to learn that these are one of the most popular items. The Sapo Tahu is served in a handcrafted clay pot, a mild and tender mix of silken tofu, chicken, shrimp and mushroom immersed in a delicate brown sauce. We follow this with a platter bearing two impressive giant Red Crabs smothered in a rich salty sauce of egg yolk and onion, a perfect companion to the soft crab meat.

Gurame (fresh water fish) is another house- specialty and comes in many styles, we choose the Gurame Bale-Bali which is impressively served ‘flying fish style’ – a whole fish, with the centre filleted and spread

prints of monks in their flowing red robes, ancient instruments, Indonesian paintings and some fine prints of Chinese Calligraphy.

The Bale-Bali has proved to be a veritable treasure trove and provides a unique and fascinating setting for thoughtfully prepared tasty traditional food. \AB

WARUNG BALE-BALI Jalan Kunti, Seminyak, Ph +62 361 732 731. Open 9pm -11pm. Seat 70.

Gurame Bale-Bali Lumpia

White Island


cover story

Basilico Italian Pavilion & Bar

Taste


O ne thing I love about Sanur is the proliferation of magnificent old trees and we find the thatched breezy pavilion that houses Basilico nestled in the shade

of a couple of towering leafy beauties. Pandanus palms, pink frangipani, cactus plants and absolute beach frontage complete the picture.

Basilico is one of three eating options at the well established Sanur Beach Bali Resort and provides a peaceful and comfortable setting for a tasty Italian meal. A centerpiece is covered with tall glass vases, baskets of ornamental grapes and bottles of wine but apart from that the restaurant is adornment free. The view of flourishing gardens, white sand and the sparkling blue sea are adornment enough.

The tranquil atmosphere induces instant relaxation and we decide to enhance the mood with some ‘Paradise cocktails.’ The Dayak Headhunter just begs to be tried and arrives in a ceramic head shaped receptacle, it contains a tropical concoction that

is far sweeter than the name would suggest. While the Cendrawasih Bird is a large and fruity rum-based drink adorned with two colourful birds, and two straws skewered with melon balls – just the thing to share with a lover. My favourite is the Bali Magic , a refreshing blend of brandy and fruits, with the glass encased in a carved wooden pineapple

Cendrawasih Bird, Dayak Headhunter


The Tagliatelle Verde stile Giuseppe features generous ribbons of homemade spinach tagliatelle mixed with fresh tomato, seafood, bacon and olives - a dish that is as tasty as it is colourful.

Bali Magic

Tagliatelle Verde Stile Giuseppe


that has been filled with dainty flowers. Now I feel like I am on holidays, and happily settle in for a long lazy lunch……

The Bruschetta Quattro Stagioni provides an unusual take on this classic Italian antipasto, with four tasty individual servings. There is tomato, salsa and basil, smoked salmon, air dried ham and piquant garlic prawns. The Carpaccio di Manzo features thin slices of rare marinated beef fillet scattered with shavings of parmesan and rocket leaves and doused in a lightly perfumed olive oil and basil pesto. I really enjoy the Gamberoni all’Aglio Olio e Peperoncino , thick juicy sautéed prawns with an excellent mushroom and red

wine risotto; and theT agliatelle Verde stile “Giuseppe” with generous ribbons of homemade spinach tagliatelle mixed with fresh tomato, seafood, bacon and olives - a dish that is as tasty as it is colourful.

Executive Chef Lalu Nasir joins us, he has traveled and cooked at various exotic locations around the world, including the Amankora in the Kingdom of Bhutan. He is happy to be back in his native Indonesia and tells me that seafood dishes are his specialty, because they remind him of his coastal hometown in Lombok. His motto ‘Simple is best’ has been put to good practice here and the menu

Bruschetta Quatro Stagioni

Gamberoni All Aglio Oglio e Peperoncino


amply reflects the simple but stylish surroundings. Prices are incredibly reasonable considering that this is a resort and a well-priced selection of wines are also available.

Moving on to desert we devour a delicious Tiramisu, and some very interesting Marzipan Chocolate Dates with a stimulating mix of orange marzipan and sticky dates encased in milk chocolate – a sublime fusion of tastes.

It has been a highly pleasurable meal that leaves me relaxed, sleepy and ready to curl up on one of the shaded day beds on the beach. But, alas I am not actually on holiday, so instead make my way over to the Bamboo Bar, a charming tropical island-style bar complete with swinging chairs. Just the place for a cocktail – or in my case a stiff espresso. \AB

BASILICO ITALIAN PAVILION & BARHotel Sanur Beach BaliJalan Danau Tamblingan, Sanur, Bali 80228Ph +62 361 288 011, Open 12pm – 10pm. Seat 74

Tiramisu

Marzipan Chocolate Dates

Carpaccio di Manzo

Chef Lalu Nasir

AD

suka suka

sidewalk


This month’s sidewalk story actually takes place on the beach, at the pretty little Warung Animo which sits on the sand in front of Jalan Double

Six. I wonder how a warung right on the beach in Seminyak has escaped my notice, but when I chat with Executive Chef Karyadi, I discover that it only opened in July. In fact it is one of a string of beach cafes that seem to have miraculously sprung up over the past few months in the stretch between Jalan Double Six and Jalan Dhyana Pura.

Warung Animo

The beauty of Warung Animo, apart obviously from its location, is the restaurant quality food served at warung prices

The quaint bamboo structure houses a small bar and a few tables, with more tables spread outside under a shady tree. Smart red and black rattan furniture lend an air of elegance to the otherwise rustic setting and we are soon sipping sweet ice cool Katulistiwa Juice, a mix of mango, orange, lychee and soda water. Frappes, smoothies, juices, beer and a selection of cocktails are also available.

Peking Duck

Caesar Salad and Katulistiwa Juice

Cosmopolitan


The beauty of Warung Animo, apart obviously from its location, is the restaurant quality food served at warung prices. Chef Karyadi oversees the kitchens of Animo Resto in Nusa Dua, and the well known Bali Indo Catering so we know we are in good hands. The menu is a mix of Indonesian, Asian and Western dishes and we start with some excellenr Spring Rolls, filled with slivers of duck, chicken and vegetables. We accompany these with a simpleC aesar Salad. Our main course of Peking Duck is attractively served as a set with soup, dips and rice. The duck itself is lean and tender and coated with a tasty Hoisin sauce. TheN asi Goreng with just a hint of shrimp paste is also very good and is served in a wok with chicken satay, fried egg and kerupuk. From the western selection we opt for Spaghetti alla Carbonara with a light creamy sauce and plenty of bacon. Dessert is also Italian influenced with two flavors of sweet wobbly Panna Cotta. I really like the mint drizzled in chocolate sauce.

We enjoy the coolness of late afternoon; a big swell is sending waves thundering on to the shore, accompanied by the rhythmic beat of the djembe from an impromptu drum circle that has set up nearby. Kids are playing soccer, triumphant surfers stride out of the ocean. Darkness approaches and the light of flaming torches adds a touch of allure and romance while colourful strip lighting adds a new dimension to the bamboo shack.

Warung Animo provides a pleasant experience at any time, with it’s great combination of casual bare foot dining with well prepared quality food at a reasonable price. \AB

WARUNG ANIMO . Double Six beach (in front of Cocoon)Open 11am – 11pm. Seat 80

Spaghetti alla Carbonara

Panna Cotta

Nasi Goreng

great deal


Imagine you are on holiday in Italy and stumble across a delightful family-run trattoria that is alive with laughter and

conversation. Italian music plays in the background and you enjoy a great meal that turns out to be one of the highlights of your trip. Transfer the setting to Seminyak and this is the Marzano experience….. Ok, so the sidewalk view of Jalan Double Six is not quite the ‘rolling hills of Tuscany,’ but the food and the atmosphere of this charming restaurant is about as Italian as it gets.

Simple whitewashed walls and a rustic cavernous interior pay homage to traditional Mediterranean design. A painting of the Virgin Mary lit by two flickering candles is the sole piece of art. A string of chilies are draped above the opening of the wood fired oven which – under the watchful gaze of pizza makers Roberto and Anton – produces one perfect pizza after another. The menu includes traditional Italian fare, but we are here for the pizza which is attracting legendary status across the island.

We take a seat on the terrace and a veritable feast of pizza threatens to overwhelm us. The Quattro Stagioni arrives first, four clearly delineated corners with mozzarella, ham, artichokes and mushrooms. Then there is a Vegetariana topped with mixed peppers, fresh tomato, eggplant and spinach. The base is chewy, slightly crispy and cooked to perfection, the cheese is authentic mozzarella, and the toppings are the freshest, all combining to make seriously delicious pizza. A very decent Sicilian red wine makes a lovely accompaniment. Introducing a little variation, we move on to Calzone Farcito (folded pizza,) a golden

Cafe MarzanoPizza Perfection The menu includes all kinds of

traditional Italian fare, but we are here for the pizza which is attracting legendary status across the island.

Pizza Quattro Stagioni

Pizza Vegetariana Affogato al Caffe, Tiramisu


billowing delight spilling cheese, ham, artichokes and mushrooms. The Panzerotto Prosciutto (filled fried pizza dough) is just as good and oozes with cheese, ham and beautiful flavor.

The pizza theme continues with dessert and the Panzerotto alla Nutella with fresh creme leaves me grappling for superlatives, this is truly sublime, as is the Pizza alla Nutella smeared with a thick layer of glistening nutella, colourful sprinkles and a dallop of cream. Finally we move on from pizza and enter the realms of coffee – another fine Italian tradition. Illy cafe provides the base

for a light and fragrant Tiramisu and a divine Affogato al Caffe , a rich smooth and decadent blend of espresso, ice cream and fresh cream.

With fabulous pizza and authentic surroundings Café Marzano is enormously popular, so reservations are recommended; take away and delivery are also available. \AB

CAFE MARzANO Jalan Double Six, SeminyakPh +62 361 8744 438Open 9am -1am. Seat 200.

Calzone Farcito Panzerotto alla Nutella Pizza alla Nutella

Panzerotto Prosciutto

45

Pizza alla Nutella

Panzerotto Prosciutto

healthy food


Embun Life Cafe//

Spinach Otak Otak Fish Cake

Grilled Chicken Tofu Mini Sandwich


Embun translates as morning dew and this new cafe has a freshness and purity worthy of it’s name. Built almost

entirely of bamboo the open-air structure rises like a wave poised to break over the surrounding rice paddys. The healthy, imaginative and largely organic menu is of the kind more commonly associated with Ubud, but the reasonable prices, casual ambience and cooling sea breeze are reflective of its southern location (on the road to Canggu Beach Club.)

A flourishing garden filled with herbs, vegetables and tropical flowers encircles the building, and views stretch over the verdant rice fields. Embun is very much a concept cafe, promoting awareness of organic farming, recycling, sustainable development and fair trade. The bamboo comes from a village near Ubud, produce is sourced locally, and the sofas and day beds are made with recycled tyre strips woven into

the bamboo, then scattered with cushions. The tables are particularly unusual, thick slabs of glass atop lengths of split bamboo that have been filled with alternating black and white sand scattered with sea shells.

It is obvious that a lot of love, creativity and imagination went into the design and furnishings, and the same can also be said of the menu which offers nutritious and tasty organic western fusion. The list of healthy drinks is extensive and enticing. If you are wilting from the heat, the Super Energy Cocktail is the perfect revitaliser with its mix of ginger, citrus fruits, lemongrass and cucumber. I really enjoy the Lady in Red a deep pinkish red mix of beetroot, apple, strawberry and honey, creating a unique mix of different kinds of sweetness. I also recommend the Carnival a rich creamy smoothy that includes mango, banana, a hint of cashew nuts and the crunchy pulp of passion fruit.

It is obvious that a lot of love, creativity and imagination went into the design and furnishings, and the same can also be said of the menu which offers nutritious and tasty organic western fusion.

Superenergy Cocktail, Lady in Red, Carnival


dressing. Other innovative salads include Beet Bangkuan and Rambutan and Sweet Potato, Cassava and Tofu . Main courses include variations on Indonesian dishes, as well as pasta and sandwiches. I choose the Tropical Pizza a highly unusual but very tasty pizza with a crunchy whole wheat base decked out with chicken, pineapple, mozzarella, a mild tomato curry sauce, and the surprise addition of starfruit which creates an interesting twist.

It is always exciting to discover new taste sensations and reinventions of traditional dishes, and our enjoyment continues unabated with dessert, Chocolate Blueberry Dome, an ambrosial concoction

of blueberries and dark chocolate mousse encased in a white chocolate dome, and a Green Tea Chocolate Cake with layers of sponge, and mouse, accompanied by passion fruit pulp.

Embun provides the antithesis of fast food; this is ‘slow food’ where everything is prepared lovingly from scratch. The food, the views and the ambience deserve to be savored so when you plan your visit allow some time. \AB EMBUN LIFE CAFEJalan Kayu Putih/ Subak Sari 77 Canggu Ph +62 361 847 5614Open 9 am - 10pm / Seats 50

Moving on to appetizers we order Spinach Otak Otak Fish Cakes an Indonesian inspired, western presented dish. Tasty fish cakes topped with wilted spinach, and accompanied by a superb, crunchy delicately flavored peanut sauce and baby potatoes coated in herbs. The Grilled Chicken Tofu Mini Sandwich features small triangles of marinated, grilled chicken and tofu layered with a delightful homemade pesto. There is nothing contrived or overpowering in the dishes presented – the emphasis sits squarely on natural flavors simply enhanced with herbs. The Shrimp Calamari Salad, is another generous and colourful creation, with grilled seafood poised on a bed of mixed leaves, scattered with diced peppers, cherry tomatoes and a subtle mango/dill

Green Tea Chocolate Cake

Shrimp Calamary Salad

Tropical Pizza

Chocolate Blueberry Dome

46

PHM Hospitality is proud to introduce their newest brand, The 1O1 Brand in Legian Bali with its first opening under name The 1O1 Legian. With a well developed concept of “Smart Stylish Experience” of The 1O1 Brand will be implemented through smart stylish design, smart stylish hospitality, smart stylish destination, smart stylish booking, and smart stylish living. The new unit, The 1O1 Legian, will be located at the very best hub of Legian, where shopping paradise meet with Urban Lifestyle of Bali. The 1O1 Legian will be “the Heaven” for the active and young spirit travelers who wish to be part of every "happenings" in town. The 1O1 Brand promises a Smart-Stylist Value for Money as one of its signature in terms of Product, Services and Commitment towards Saving Energy for the Earth. The 1O1 Brand is designed with a touch of Modern Minimalist Style of Living for business and Leisure travelers. All of our rooms are completed with SMART bathroom, LCD Screen, VRV air-condition, hot water shower and broadband internet Wi-Fi complimentary access. Following with The 1O1 Legian hotel pre-opening, Mr. Kristian Kuntadi – Managing Director of PHM Hospitality, who is also a General Manager for both The Haven Seminyak and The 1O1 Legian, has appointed Dewi Mas Bloem as the Hotel Manager effective 01 August 2010 for this pilot project of THE 1O1 BRAND.

THE 1O1 LEGIAN

advertorial

46 49www.letseatmag.com

the specialist


Chef Vaewta ChookasemA Passion for Thai Traditional Food

T hai native, Vaewta has been fascinated with the culinary arts since a young age when she worked

in her family’s restaurant in Bangkok.“ I love cooking and am happy to teach people how to cook, she says. She pursued her passion at Vitayarai Chotivat University in her home city, completing four intense years of training to receive the culinary certificate degree. Her professional career began at the Bangkok Hotel, where she spent two years as a sous chef. A year afterwards, her family inspired culinary talent brought her to the position of Executive chef at Djitpodchana Thai, also in Bangkok. After eight years sharpening her skills in several hotels and restaurants in

her home city, Vaewta moved to Jakarta to propel her career forward on new shores; at Thai Restaurant, Grand Hyatt Jakarta and Shangri-La Hotel Jakarta. “ I earned my Thai Master title when I was at the Shangri-La in 1997 and went on to run two restaurants which happened to be certified as Best Thai Restaurant (Lanna Thai Restaurant in 2002) and Best Asian Restaurant (Chang Purk Thai Restaurant in 2004),” she proudly explains. In 2001 she decided to come to Bali to work for Grand Hyatt Bali Hotel as Chef de Cuisine before accepting a prestigious challenge to set up a new Thai restaurant at TAO Benoa in 2006 and now TAO Beach House at the Ramada Resort Camakila.

Vaewta prepares authentic Thai and Asian dishes that are elegant in presentation and perfectly executed with ingredients and flavors that truly represent her culture and amazing talent. Kung Nang Tord Kratiem Prik Thai– Thai style stir fried prawns with crispy garlic & pepper sauce, Massaman Lamb Curry and Tofu Salad are just some of the delights served up to fanatic diners at TAO Beach House. \AM

CHEF VAEW TA Executive Chef TAO Beach House Ramada Resort Camakila. Jalan Pura Bagus Teruna Legian. Phone +62 361 752 887

Kung Nang Tord Kratiem Prik Thai Massaman Lamb Curry

Tofu Salad

the specialist

Chef ShoichiGo With Your Feeling


hoichi has been influenced by the Scuisine around him since he was a child. Raised in a small town in the

suburbs of Japan, he spent a lot of his time in his parent's kitchen and started creating simple home cooked meals when he was just 15 years old. “Cooking has been my greatest passion since I was a teenager,” he says, and he was soon following his dream of presenting Japanese dishes at the highest level.

Shoichi's passion for learning different culinary techniques and diverse styles took him across the United States. “ I didn't specifically attend any culinary schools, I obtained my knowledge by working in fine restaurants around the world , it's all about experience,” he adds.

Homesick for Asia, he decided to come tho Bali, where he feels most at home. “Bali has a great variety of culture, the weather is perfect for me and I always enjoy the beach,” he says. Known for his extraordinary skill and experience, Padma Resort Bali were delighted to engage him in 2007, and he continues to create beautiful cuisine at the Tenkai Japanese Restaurant.

His specialties include Spicy Tuna Salad , Tempura Prawn Roll and the most acclaimed Salmon Tataki . With high regard for his culture and roots, Chef Shoichi always enjoys creating and offering the finest presentation of Japanese dishes. His key to cooking delicious Japanese dishes... “Go with your feeling.” \AM

CHEF SHOICHI Executive Chef Tenkai Japanese Restaurant. Jalan Padma 1, Legian. Ph +62 361 752 111

Tempura Prawn RollTataki

Spicy Tuna Salad


let’s cook

Pisang goreng commonly known as Banana Fritters are a popular street snack found throughout Indonesia. They make a perfect companion for morning coffee or afternoon tea and are often sprinkled with cinnamon sugar, and occasionally served with fresh cream. However, nowadays, there are many other variations and fritters can also be served with cheese, jam or chocolate. So play with your imagination and don’t be afraid to get creative when you start frying. Making fritters is easy, simple, fast and the result is incredibly delicious! \AM

INGREDIENTS:

1/2 cup milk 2 bananas, mashed (Pisang Raja is the best option)2 cups all-purpose flour 1/2 teaspoon salt 3 teaspoons baking powder 2 eggs, beaten 1 tablespoon margarine, melted 1 quart vegetable oil for frying 1/2 cup confectioners sugar

METHOD:

In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine. Heat the oil in a large skillet to 365 degrees F (180 degrees C). Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners’ sugar and serve while warm.

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drink zone


FRUTTI ICE

COLOURING YOUR TASTE

S omething typical to enjoy on a hot tropical island such as Bali are the chilled, frozen, or icy drinks, which

you can fnd almost anywhere, from side-street sellers to fve-star restaurants. Frutti Ice, a cheery tiny spot on the back terrace of Discovery Mall, specializes in these. Dominated by white walls adorned with large pictures of three of their essential fruits – strawberry, mango and kiwi – the interior of Frutti Ice is chilled with ac. We decided to hang out on one of the outdoor tables, overlooking the island's famous Kuta Beach. We were greeted by Herryanta, the man responsible for the magic of the drinks.

Originally trained as a barista, Herryanta has been in the business of beverages for more than 10 years. “This place is made for those who love big portions of icy drinks and sweet desserts. Our guests are mostly Asian with a few European and local teenagers… perhaps because we’re afordable”. He continues, “We have became a hang out place that sells comfort drinks and snacks”.

The drink menu is extensive, and falls into categories of juice, lassie, granita, chocolate, milkshake, herbal, tea, cofee and beer. To start we try The Mix Juice, a favourite of the Europeans, with pure strawberry, mango and

kiwi juice. No water is added so it is hearty and could be breakfast in itself! The Cha Thai Yen , the famous Thai Ice tea with milk is made with imported tea from Thailand and is fresh and authentic.

But people come here to eat lunch as well, and we are here for the whole nine yards. The food falls under categories of pizza, pasta, sandwich, burger, kids menu and dessert, and we order The Steak Burger and The Chicken Pineapple Pizza. The burger, served with fries, was the right size for an Asian like me and although the local beef is not as tender as some imports, it is

Super Fruity

Chicken Pineapple Pizza

Mocca Lover

Mix Juice

Frutti Ice Mix Max


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???


equally tasty inside the bun with black pepper sauce, thousand island dressing (you might want to order this separately,) tomato, onion and pickles. The pizza, topped with sliced chicken, tomato sauce, pineapple, mozzarella cheese and mushroom has a fresh balanced taste, with a perfect thinness. Another snack to try is the crunchy and tasty Monte Cristo, a deep fried sandwich of egg with beef, ham and cheese flling.

Herryanta is renowned for his barista experience, and brews an intenseE spresso, he is also keen for us to try his recipe of Mocha Lovers, a blend of cofee, fresh

milk, vanilla ice cream, and homemade chocolate sauce… Heaven! He is also very knowledgeable on local herbs and mixes some great tonics. My personal favorite is The Turmeric Herb. This drink, which he claims to be the best tonic for woman has the distinctive and unique taste of turmeric, combined with fresh orange, guava and strawberry juice.

For dessert we order a few fruity drinks, similarly flled with cubes of fresh strawberry, mango and kiwi. The Super Fruity adopts a drink concept with the cubes of fruit served in a tall glass splashed

with mix of sour soup juice and grenadine, topped with soda and ice; it is fresh and perfect a thirst quencher, while Frutti Ice Mix Max adopts a dessert concept with cubes of fruit served with strawberry and vanilla ice cream and palm syrup. Frutti Ice is also open for dinner. \MK

FRUTTI ICE Discovery Shopping Mall Jalan Kartika Plaza, KutaPh +62 361 207 5091Open 10am – 11pm / Seating 40

The drink menu is extensive, and they

fall into categories of juice, lassie, granita,

chocolate, milkshake, herbal, tea, cofee

and beer.

Monte Cristo Turmeric Herb

Steak Burger

Espresso

dessert


Flapjaks

I try to find the words to describe it [ The Big Man

Java Set] but can’t get beyond ‘awesome’ and

‘deliciously naughty’

Blueberry Cheese Pancake


For some reason I had assumed that Flapjaks was an American chain outlet, but as I soon discover it is a

home- bred Indonesian creation that serves up some of the most decadent desserts on the island. With its modern, red, shiny décor the setting is bright and uplifting, as is the menu in which we find pages laden with photos of pancakes, waffles and gelati. Heri, our photographer laughs and says “Bye bye diet,” I nod my head in resignation.

The Big Man Java Set is the stuff of childhood fantasies and I find myself instantly regressing, I am not sure, but I think I might have even clapped my hands in delight when the waiter produced a seriously enormous glass decked out with an almighty array of gelati, waffles, chocolate sauce, chocolate chips, chocolate crisps and fresh orange segments. I try to find the words to describe it but can’t get beyond ‘awesome’ and ‘deliciously naughty’ and I attack it with childlike enthusiasm. Don’t even think of tackling this alone – this is a dish for sharing. A slightly more sensible but equally enticing offering is the Crispy Fruits Waffle, a big fat crispy Belgium waffle piled with ripe fresh fruits and icecream. I am pretty fussy when it comes to waffles and this one has me suitably impressed. The pancakes also need to be tried – we choose the Blueberry Cheese, a dark and luscious mix of blueberries and cream cheese on big fluffy pancakes. And then there are the Strawberry Loves crepes which provide more divine sweetness. The Gelateria

Big Man Java Set

Crispy Fruits Waffle


section features some fabulous flavors, (which can be enhanced with a splash of liquor) and, as with the pancakes and waffles, authentic recipes and quality ingredients create seriously good desserts.

Savory pancakes and crepes are also available, as well as pasta, wraps, salads and sandwiches. While there are currently three Flapjaks (two in Kuta, one in Sanur) with more planned, the Sanur branch is rather uniquely joined to the Stadium Sports Bar, so meals can also be ordered from their extensive menu, and you can catch the latest live sports action.

I feel compelled to try something that is not calorie- laden. Hence the Bok Choy Juice , which is mixed with a host of fruits and is unique, tasty and healthy! I also enjoy the Strawberry Whirl, a mix of berries, honey, juice and gelato.

The charismatic General Manager, Faisal Tranggono joins us and insists that we try his favorite Black Forest Pancakes, I demur and say that I can’t possibly manage to eat anything else, but he just smiles and says “Don’t be afraid. ” And so appears another decadent offering in the form of pancakes, rum, chocolate and cherries. What can I say?

By now I am entirely high on a sugar rush, but not sure if I can actually move, I am thinking I might need to be rolled out and seriously consider relinquishing the writing of the Desert section to another writer next month – but don’t count on it! I never really believed in diets anyway. \AB

FLAPJAKS HOUSE OF PANCAKES & HOMEMADE GELATO. Cemara Street 27, Sanur. Ph +62 361 287882. Opening 9am- 1am

And then there are the Strawberry Loves crepes which provide more divine sweetness.

Bokchoy Juice, Strawberry Whirl

Faisal Tranggono

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Understanding the Wine List

wine knowledge


By St. Regis Sommelier Harald Weismann

nderstanding a wine list is something Uthat you may find difficult as there are often words that are hard to

define. But first, lets consider the structure of a wine list. Normally it starts with Champagne which has a fine and elegant taste and is often sipped as an aperitif. The list will then follow with white wine, which makes a good accompaniment to most starters or first courses. Next will be rose wine as it also complements starters and fish main courses. The longest section on the list is commonly red wine which can be kept longer, thus a greater selection can be

Millesime which actually means vintage Champagne. These grapes mostly come from Grand Cru areas in the Champagne province and the Champagne ages up to 7 years, and longer in the bottle to create a perfect taste. These Champagne are normally marked with the year on the wine list. Cuvee prestige is marked for the best of the best Champagne from each Champagne house. Meanwhile, Extra-brut means extra dry Champagne depending on the sugar level. Next edition we will open up our Sommelier dictionary to continue the wine list course for white wine, red wine and sweet wine.available. However, there is another reason,

and that is that nowadays wine-lovers tend to drink red wine rather than white, creating a greater demand for the darker grape varieties. Finally, there is the dessert wine which normally occupies the smallest section on the list.

Reverting to the topic of specific wine words in the dictionary of a Sommelier, let us first start with Champagne. At St. Regis, we have Champagnes made from only one type of grape variety called Blanc de Blanc (white from white, only Chardonnay grape,) or Blanc de Noir (white from red, only Pinot Noir grape.) Some wine lists use the term

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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.Kerupuk…. I want to eat kerupuk.

Drink…. I want to drink cosmopolitan in Warung Animo .Cigarrete…. I want to buy cigarrete in Mini Mart.

Dim Sum…. I want to eat dim sum in Warung Bale-Bali.Pizza…. I want to buy pizza in Cafe Marzano.

Balinese Seafood…. I want to have Balinese seafood in Ulam.Tiramisu…. I want to eat tiramisu at Basilico.

Fruity Ice…. I like fruity ice at Frutti Ice. Juice…. I want to order Bok Choi juice at Flapjaks.Beef…. I want to order beef tenderloin carpaccio.

Duck…. I like to eat peking duck.Banan Fritters.... I can cook banana fritters.Ice Cream…. I really like vanilla ice cream.

Red Bean….Red bean ice looks great.Chocolate…. I like chocolate cake.

Bruschetta…. Let’s have bruschetta at Basilico.Spicy…. I love spicy food.

Salty…. It’s too salty.Hot…. I like hot green tea.

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.Kerupuk…. Saya mau makan kerupuk.Minum…. Saya mau minum cosmopolitan di Warung Animo.Rokok…. Saya mau beli rokok di Mini Mart.Dim Sum…. Saya mau makan dim sum di Warung Bale-Bali.Pizza…. Saya mau beli Pizza di Cafe Marzano.Makanan Laut Bali…. Saya mau makan makanan laut Bali di Ulam.Tiramisu.... Saya mau makan tiramisu di Basilico.Es Buah.... Saya suka es buah di Frutti Ice.Jus…. Saya pesan jus Bok Choi di Flapjaks.Beef…. Saya ingin pesan beef tenderloin carpaccio.Bebek…. Saya suka makan bebek peking.Pisang Goreng.... Saya bisa memasak pisang goreng.Es Krim…. Saya suka sekali es krim vanilla.Kacang Merah…. Es kacang merah terlihat menyenangkan.Coklat…. Saya suka kue coklat.Bruschetta…. Ayo makan bruschetta di Basilico .Pedas...Saya suka makanan pedas.Asin…. Ini terlalu asin.Panas…. Saya suka teh hijau panas.Dingin…. Saya mau segelas air dingin.

Can I order.... please? Saya mau pesan....

The Balinese Village at Ramada Bintang Bali Resort


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Your Culinary Guide


vol - 16 letseat issue

Documents

traditional balinese

food story kerupuk

traditional dishes

peaceful beach

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basilicoitalian pavilion