vol - 17 letseat issue

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

6 www.letseatmag.com

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

7www.letseatmag.com

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 [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


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

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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Hendra Oktaviano

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Kenyo Cakti

Heri Obrink

Taufiq TQ

Rendy Rustam

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new entries


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

13www.letseatmag.com

new entries


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

1616

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

18

Hot Italian and Ice Kiwi Tea

Nasi Timbel

The essence of Gabah is high quality products in a unique local presentation.


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


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

24

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.

25

Gingerbread


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

AR

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Australian Rack of Lamb


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


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


cover story

A Legendary Taste


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.


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


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

36

Haystack Chicken Salad

Bites

Bites

new restaurant


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


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


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.

ad

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curry power

healthy food


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

47

Duck Breast Fillet

48 www.letseatmag.com 46

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


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


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


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


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


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


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


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


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


map and directoryLet’s Eat!

Your Culinary Guide


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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

kuta

seminyak

RESTAURANTS


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

canggu

sanur

gianyar-ubud

karangasem

jimbaran-uluwatu


Bale Bali

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

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Your Culinary Guide


vol - 17 letseat issue

Documents

legendary hard rock

new restaurant

gabah restaurant p

hard rock cafe bali50

fine food

legendary bali burgerphoto

hatten wines cellardoor

classic american style