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VOLUME 25 - AUgUst 2011

Italian FlaROSSO VIV

Drink ZoneKg Cle Br

New RestaurantLg Lg Rbs

Great DealYeyes

SpotlightEghDegreesSh

DessertBrssere

The 2nd Anniversa


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12. NEW ENTRIES

20. food SToRy

Kebb; Te Univers Me

24. gREaT dEal

yees; Wrun n git S

28. SpoTlIghT

Eit derees Sut; Tric Trnquiit

32CovER StoRYRosso Vivo

Italian Flair

38. NEW RESTaURaNTli li Ribs; Mre n Mre!

42. dININg & lEISURE

Kuu Kuu Brn Vis n Tree S

46. hEalThy food

Te Ubiquitus Ccnut

cos

16LoCaL CuiSinEAmarta@ Melia BenoaThe Source of Life

6www.lesemg.cm


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Cver: Biscotti al lime

Sfere di Mango

pt b heri obrink

lctin: Rss Viv

50. ThE SpECIa

Ce yeui Vn Meckeren; Sime, Cen, f

Ce Mrc Trices guri; E Cc

54. lETS C

Butter Cicken b Ce Mn (Te We

56DRinK zonKing Cole Bar @ St. Reg

Grace and Glamo

66. hoW To S

67. Map & dIRECT

76. pICK Up p

60DESSERtAll Day Dining atBrasserie

www.lesemg.cm


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wrirs

A Member of

www.kg.co.id

Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi

Media. Although every care is taken, neither the publishers nor any of their designees

assume responsibility for 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 Lets

Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted

for consideration to the editorial office. Lets Eat! is not responsible for the return of

unsolicited material.

c 2011 Lets Eat! ISSN 2085-5907

Is a travel writer and self confessed

food-lover. She 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. Alison 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; writing and

discovering new restaurants. \AB

Lets Eats newest writer describes herself

as a part-time food lover and a full-timefood friend. She enjoyed her exposure to

many different restaurants during her year

teaching Indonesian Language and Culture

in Washington DC. Now back in Indonesia

she has discovered that her pleasure

in trying new food and restaurants has

deepened. Menur mostly works in sales

and marketing, but deep down she k nows

that one day she will have her own business,

hopefully a restaurant! \MA

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

Menur

Ari

Office

Khrisna Building II, 2 Floor

Jalan Raya Kuta 88RKuta, Bali 80361, Indonesia

nd Ph +62 361 961 0066

Fax +62 361 762 241

[email protected]

www.kivm.co.id

Mahendra

Yunata OctavianoHendra Oktaviano

Alison Elizabeth Bone

Menur Astuti

Ari Mustikawati

Inggita Kasim

Karena van Maanen

Heri Obrink

Lidya Julianty

([email protected] .id)

Rendy Rustam

(rend y@le tseatmag. com)

Cindy Soraya S

(cind y@le tseatmag. com)

Tommy S Heriadi

Kumara

Agung Selly

I Wayan Wartana

I Nyoman Supartika

I Nyoman Susila

Henry A Bloem

Senior Advisor

Managing DirectorEditor-in-Chief

TA Bid Business Development

Writers

Senior Graphic Designer

TA Bid Graphic Designer

Photographer

Account Director

Account Executive

Web Guy

Human Resources

Dirtribution & Circulation

Food and Beverage Advisor

0 www.lesemg.cm

BALI

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0

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0

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burger

badge bash

Hard Rock celebrated 40 years since its founding

with 1500 staff descending on Kuta beach for

a clean up. They also offered a Burger BadgeBash honouring community heroes with a world-

famous Hard Rock legendary burger for just

a badge. The burger was offered to police,

firefighters, emergency medical technicians and

other community servants in recognition of their

dedication to the community. Hard Rock Hotel

Bali, Jalan Pantai, Banjar Pande Mas, Kuta,

Ph +62 361 761 869 \AM

13 million dollar lookThe Westin Resort Nusa Dua celebrated the completion of its 13 million

dollar transformation with a stylish party. This fresh new look is set to

offer an elevated Westin experience for guests to revive, renew and feel

at their best. The Westin Resort Nusa Dua, Kawasan Pariwisata,

BTDC Lot N-3, Ph +62 361 771 906l \AM

welcome to maca

Maca Villas & Spa is proud to announce its unique presence in

the upscale Seminyak area, offering luxury villas designed for

honeymooners, and couples who wish the utmost in privacy while

having easy access to the beach, restaurants and nightlife venues

that have made Seminyak world famous. Maca Villas & Spa.

Jalan Lebak Sari 7, Petitenget \AM

sos Party

Anantara Seminyak Resort & Spa held an appreciation party at

SOS Supper Club hosting more than 200 travel agents and media

representatives who were treated to a night of hot entertainment,

inspired cuisine and amazing prizes. Anantara Seminyak Resort &

Spa, Jalan Abimanyu, Ph +62 361 737 773 \AM

BAL

I


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menu of the monthCraving scallops? Then head to The Golden Lotus Chinese Restaurant

for their Bali Scallops promotion on offer until October. Savour scallops

in various delicious creations; Sauteed Scallops with Szechuan Sauce,

Steamed Scallops on Japanese Tofu with Black Bean Sauce and many

others for only Rp. 80.000 per portion. Bali Dynasty Resort, Jalan

Kartika, Kuta, Ph +62 361 752 403 \AM

a prestigious premiere

Searchlights filled the night sky as night club legend Dimitri from

Paris wowed the crowd during the premiere of W Retreat & Spa Bal

Seminyak. The 3-day celebration was an extravaganza of fashion

design and music presented with the flair and fanfare that W, Ba

has become famous for. Unique tours and exhibitions, master cooking

classes, scintillating cuisine, cutting edge cocktails and a fabulous d

line up ensured that this was the party of the seaon. W Retreat & Spa

Bali- Seminyak, Jalan Petitenget, Ph +62 361 473 8106 \AB

double your style

Dekuta Boutique Hotel was delighted to stage its Double Your

Style & Celebrations. The event launched the new features of

Dekutas website and its local boutique Destore. Dekuta is an

edgy and creative boutique hotel targeting modern people,culture seekers and professionals. Dekuta Hotel, Jalan

Poppies Lane II, Kuta, Ph +62 361 753 880 \AM

The 101 legian

PHM Hospitality proudly celebrated the grand opening

of the 101 Legian with a glamorous roof top party. The

101 Legian offers a smart stylish concept featuring 197

guestrooms, a restaurant, two bars and a sky pool.The

101 Legian, Jalan Raya Legian 117, Ph +62 361 763

101 \AM


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JAKAR

TA lunch break

Catering to the high demand for good quality

business lunches in Jakartas fast-paced

market environment, the Sheraton Media

Hotel & Towers introduces a new culinary

promotion Breeze Business Lunch at the

hotels all-day dining restaurant, Breeze

Cafe. It features a delicious fresh set menu,

prompt service, friendly atmosphere, and

good value at Rp. 129.000, net per person.

Sheraton Media Hotel & Towers, Jalan

Gunung Sahari Raya 3, Jakarta, Ph +62

21 626 3001 \AM

ramadhan specialCelebrating Ramadhan this year, Cinnamon Restaurant

offers a special iftar buffet menu for the whole month,

featuring Indonesian delicacies, International cuisine and

Ramadhan traditional sweet treats for only Rp. 200.000++

(hal f price for kids .) While for Lebaran, a Special Buffet

Brunch is available to share with all your family and friends

for only Rp. 245.000++ per person. Mandarin Oriental

Hotel, Jalan MH. Thamrin, Jakarta, Ph +62 21 2993

8888 \AM


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delIghtS fROm ShangRI-laPromotions this month include; Creole Cuisine at B.A.T.S Bar &

Restaurant; the Mooncake Festival from August 1st to Sept 1

at Shang Place where you can share the joy with the exclusiv

collection of mooncake gift; and Rosso A Light Summer Treat

from August 8 to 20 featuring tempting dishes from the Tusca

Region, Italy. Shangri-La Hotel Jakarta, Kota BNI, Jalan

Jend. Sudirman Kav. 1, Ph +62 21 570 7440 \AM

chocolate treatPamper yourself with a freshly brewed coffee and a

chocolate roll, infused with the exquisite flavour of hazelnut

at the Art Bakery Corner. Enjoy the comfortable setting

and the fabulous paintings from local Indonesian artists.

Millenium Hotel Sirih Jakarta, Jalan Fachrudin 3,

Jakarta, Ph +62 21 230 3636 \AM

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melia is a leading hotel chain i

Spain, spreading its trademar

all over the world with all inclusiv

hotels that give guests a comfortable reso

stay with a rate that includes meals an

beverages. Guests are then free to rela

and enjoy their vacations without the worr

of where to eat. In-house guests can enjo

this concept at the attractive Melia Benoa

All Inclusive Resort, while outside guest

are also encouraged to visit the spaciou

property and experience the various bar

and restaurants. We visit Amarta, whic

means immortal in Hindi and offers an Asia

Indonesian Fusion dinner menu served in

semi-formal ambience.

Upon arriving guests are welcomed b

friendly staff who offer Balinese sarong

to wear while dining; Balinese food is

specialty, but Thai, Japanese, Chinese an

Indonesian offerings also appear on th

menu. The highlight at Amarta is definitel

the Megibung, which is a typical Balines

way of serving various local dishes in

communal way; I Wayan Subrata, the Foo

and Beverage Director explains that ritua

of sharing food is still well preserved i

Karangasem, East Bali and many othe

regions in Bali. Here the Megibung

presented in a set menu for a minimum o

two people which includes an appetise

main course and dessert.

AmartaThe Sourceof Life

Udang Salad Saos Tomat


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We start with Udang Salad Saos Toma

a fusion appetizer of Balinese Prawn Sala

tossed with tomato sambal, which makes

friendly welcome to our Balinese Ritual. Th

main course is presented on a beautifull

decorated, golden hued dulang (Balines

wooden plate.) There is Ayam Betutu,

long roasted spicy chicken wrapped i

banana leaves, the soft tender flesh is a tru

Balinese specialty; Sate Lilit Ikan, mince

fish with Balinese spices wrapped aroun

stalks of lemongrass to create mout

watering skewers; Udang Bumbu Toma

braised prawn in tomato sauce; Lawa

Kacang Panjang, long beans with mince

chicken salad, and Nasi Kuning, turmeri

perfumed rice seasoned with lemongrass

bay leaves and coconut milk. The Juku

Gedang Mekuah soup is served on the sidea Balinese young papaya soup with re

beans and lime in a delicious chicken broth

We enjoy all these dishes while havin

an interesting cultural conversation with

Wayan Subrata, and all the team at Amarta

including Wayan Sujendra, the Executiv

Sous Chef who has prepared this delightf

Balinese meal for us. He explains that th

originalMegibungritual is eaten with finger

which is why they also prepare finger bow

to wash the hands afterwards.

The traditional dessert served is Jaja

Pasar, a mix of typical Balinese swee

dishes which can be commonly found in loca

markets and includes Bubur Injin (blac

rice pudding), Onde-Onde, a typical Asia

dessert with ground beans, Kue Lapis,

striped rice cake with two color tones, an

Dadar Gulung, pancakes with sweet grate

coconut filling.

Our first BalineseMegibungritual has bee

a tasty experience full of Balinese insigh

and character.\MA

AMARTA MELIA TANJUNG BENOA

Jalan Pratama

Tanjung Benoa Nusa Dua

Ph +62 361 771 714

Open 7pm 11pm

Seat 60

Nusa Dua Map C - 4

Megibung Ritual

Bubur Injin, Onde Onde,Kue Lapis, and DadarGulung

Brem Bali


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oo sory

Kebab is a wide variety of meat dishes originating in Persia,

adopted by the Middle East and Turkey and now found

worldwide. In English, the term generally refers to shish kebab

served on the skewer, or doner kebab served wrapped in bread with

a salad and a dressing. In the Middle East, however, kebab includes

grilled, roasted, and stewed dishes of large or small cuts of meat,

or even ground meat; it may be served on plates, in sandwiches,

or in bowls. The traditional meat for kebab is lamb, but depending

on local tastes and taboos, it may be beef, goat, chicken, pork; fish

KEBABThe Universal Meal

and seafood; or even vegetarian foods like falafel or tofu. Like othe

ethnic foods brought by travelers, the kebab has become part o

everyday cuisine in many countries around the globe. The Arabi

word possibly derives from Aramaic kabbabu, which probably ha

its origins in Akkadian kababu meaning to burn. In the 14th century

kebab was synonymous with tabahajah, a Persian word for a dish o

fried meat pieces. Kebab was used frequently in Persian books o

that time to refer to meatballs made of ground chicken or lamb.


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Shish is the Turkish word for "skewer," and also the Persian word for

"six and shish kebab consists of meat threaded on a skewer and

grilled. Any kind of meat may be used; cubes of fruit or vegetables

are often threaded on the spit as well. Typical vegetables include

eggplant, tomato, bell pepper, onions, and mushrooms.

Doner kebab, literally means "rotating kebab" in Turkish. It is sliced

lamb, beef or chicken, slowly roasted on a vertical rotating spit. The

Middle Eastern shawarma, and Greek gyros are derived from the

Turkish doner kebab which was invented in Bursa in the 19th century

by a cook named Hac Iskender. Doner kebab is most popularly served

in pita bread with salad, but can also be served in a dish with salad,

bread or French fries on the side, or used for Turkish pizzas calledpide or "kebabpizza." . Doner kebab is popular in many European

countries, Canada, New Zealand and Australia. In Europe 'kebab

usually refers to doner kebab in pita, while Australian Doner Kebab

are usually served in wraps which are toasted before eating.

In Australia and the UK, kebabs are most popularly eaten after

night out, representing a large part of nightlife culture. As a resul

many kebab shops will do their main business in the hours around

closing time for local pubs and clubs (usually from 10 pm to 4 am

The same applies for Belgium, the Netherlands, Ireland, New Zealand

Canada, Scandinavia and Italy. Nowadays, you can find Kebab in mos

international restaurants, a refreshing alternative to enjoy grilled o

roasted meat with a Middle Eastern taste.\MA

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r

YeyesWarung &

Gift Shop

Yeyes was the first warung to open

in Padang Padang and has been

attracting a steady crowd of patrons

ever since, drawn to its laid back surfer

vibe, warm ambience, food that is a great

deal in every sense, and the charms of

Yeye herself, who has been happily feeding

and entertaining her guests for nearly ten

years. The split level building is draped in

colourful scarves and strings of chimes,

while a hotch potch of textiles serve as table

cloths. Everything is cheerfully random, with

eclectic art work and antiques scattered

about, including Balinese statues, masks,

Buddhas, and a magnificent antique carved

wooden bed that serves as a comfortable

and cosy table for two. In the evenings neon

fairy lights transform the terrace into anenchanted garden.

It is obvious from the moment I meet Yeye,

that she has a passion for food and the

culinary arts, I cook like a Balinese dancer

she tells me, Its all in the hands! Th

international menu is influenced by year

of travel, exploring foreign cuisine an

experimenting. Everything is prepared from

scratch so your meal might take a while t

prepare especially on a busy night, bu

the results make the wait worthwhile. Slow

our table fills up with a feast of giganti

proportions fit for a gang of ravenou

surfers on a tight budget.

Fish of the day, pizza, pasta, sandwiche

and burgers all appear on the menu. Th

Crunchy Beer Battered Calamari is

perennial favourite, as are the Spring Roll

served Vietnamese style with fresh julienne

vegetables and shrimp rolled into rice papeand accompanied by a deliciously hot ch

dipping sauce. There is also a good Gree

Salad with lots of cucumber, feta, tomatoes

and green and black olives. During trips to

Pepes Ikan Chick Peas Curry

Thai Spicy Green Curry

Spring Rolls

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Thailand Yeye learned the art of creating

authentic Thai Spicy Green Curry with

Prawns an excellent, highly aromatic dish

with crunchy veggies and an abundance

of prawns. She also turns her formidable

skills to a very enjoyable Indian Chick Pea

Curry. I am not at all surprised to discover

that her Indonesian food is also first rate, we

try thePepes Ikan made with tuna and fish

in banana leaf, and follow with Indonesian

desserts, Dadar, light pancakes filled with

coconut and palm sugar drizzled in green

sauce made from pandanus leaf, and a

warm Black Rice Pudding topped with

coconut cream and shredded coconut.

Beer, mixed drinks and juices are also well

priced, I like the range of exotic fruit juices,especially the Sweet Dream a detoxifying

blend of ginger, mint leaves, lime, carrot,

watermelon and honey. You can also drop

into the shop and pick up a gift or souveni

organic fruit and vegetables and wester

staples such as muesli, cereals, chocolate

and chips, and if youre in the area on

Thursday night, make sure you dont mis

the legendary barbecue.

Yeyes is certainly a great deal , with hug

portions of tasty food that wont break th

bank, but more than that, it is also rich

atmosphere and energy, a place for makin

memories.\AB

YEYES WARUNG & GIFT SHOP

Padang Padang Beach

Jalan Labuansait, Pecatu- BukitPh +62 361 742 4761

Open 12 -12

Seat 60

Greek Salad

Dadar

Crunchy Beer-Battered Calamari Black Rice Pudding


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spoi

Conrad Resorts are renown for their modern take on luxury

a concept exemplified in their Bali property which spread

across an impressive 350 meters of white sandy beach

Tanjung Benoa. Eight Degrees South takes pride of position mer

footsteps from the sand, with a series of dining pavilions separate

by neat patches of lawn, giant urns and lush greenery, surrounded b

the azure waters of the swimming pool on one side, and on the othe

pristine sand leading to a sparkling sea. The relaxed holiday vib

is all pervasive and as I flip through the alluring cocktail menu wit

its offerings of Mojitos Lemongrass and Passion frui t; Martinis

Apple-tini, Lychee-tini; and After Dinner Cocktails like Banan

Rama, Alexander and Golden Dream, I make a mental note to retur

for a sundowner (or two) on another occasion. For today I sensibl

order a sweet, refreshing and non alcoholic Berry Ade from th

Lemonade menu which also includes Ginger Ade and Mint Ade .

The Menu features Mediterranean cuisine with hints of Balines

flavour, and a predominance of local and imported seafood, prim

cuts of beef and organic salads. Lunch times are easy and elegant

casual featuring Grills, Build your own Pizza, and Create you

own Salad, while the dinner menu has a sophisticated range of

la carte options. Executive Chef Eka explains that he only choose

the best lobster, Wagyu, Chilean Sea Bass and Moreton Bay bug

Tropical TranquilityEight Degrees South

Berry Ade Mint Ade


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which wouldnt be complete without the best of condiments, such as

fine grain sea salt from the northern shores of Bali, and world famous

Espelette chili from the south of France. This wonderful chili is loaded

with flavour without being overbearingly hot and is sprinkled on our

first appetiser,Crispy Local Fresh Shrimp with Chili Flakes Rougai l

of Tomato and Cucumber, tightly wrapped pastry parcels filled with

fresh shrimp accompanied by a lovely tomato and coriander salsa.

There is also an excellent salad of Tomato and Mozzarella withruccola, basil oil and balsamic reduction made from perfectly ripe

Roma tomatoes, plump creamy slices of Bocconcini, a scattering of

ruccola leaves and a drizzle of pesto. The Seafood Chowder with

Pumpkin and Chil li Oil is rich and substantial with an abundance of

mussels, clams, scallops and prawns.

The Wagyu Salad is servedguer idon style - wheeled in on a trolley

and mixed at the table. A dozen small bowls hold a tantalising

range of fillings; mango, cucumber, red pepper, grape, mangosteen,

cucumber, strawberries, mixed leaves and slices of warm pink

tender Wagyu rib eye. Chef Eka deftly mixes the ingredients, and

douses with balsamic, a spicy sambal ulek, coconut milk and fresh

tamarind. The result is a wonderful mix of contrasting flavours and

textures.

Red Snapper with Murray River Salt Flakes

Legine on the Plancha

Tomato and Mozarella with Ruccola


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The Legine on the Plancha with Bali fleur de sel Lima Beans wit

Conf it Shallot, Tomato Oi l, is an incredibly moist, juicy and deliciou

Chilean Sea Bass served with a mild confit and accompanied b

slightly crunchy lima beans coated in Balinese sea salt. Othe

highlights include Red Snapper with Murray River Salt Flakes

Wagyu Beef Tenderloin with Jaborandi Peppers, and Steame

Lobster and Seafood Platter. Dessert is a divine Chocolat

Bar a multi-layered concoction laced with Valrhona chocolate

the dark nutty base is topped with crispy millefuille and a silky

chocolate mousse. Mascarpone and praline ice cream is the perfec

accompaniment.

The tropical gardens, tranquil beach setting and outstanding cuisin

at Eight Degrees South make it more than just a dining experience

its a destination, and for those in search of an evening of romanc

the private pavilions for two are the place to be. \AB

EIGHT DEGREES SOUTH

Conrad Bali

Jalan Pratama 168 Tanjung Benoa

Ph + 62 361 778 788

Open 8am 11pm

Seat 80

Nusa Dua Map B - 4

Crispy Local Fresh Shrimp

Seafood Chowder

Wagyu Salad

Chocolate Bar


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covr sory

I iriu by Cii mriiwi i s coposio o cii ius

Bcri, sour rubrb iquur, rcii, bsi vs yc.

Paccheri con Cozze e Pecorino Cilego

Chili Martini


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located right in the heart of Kuta Beach

just meters from Poppies 1, Rosso Vivo

provides a classy beach side setting;

just look for bright red parasols shading

sofas covered with crimson cushions. Take

a seat on the terrace and watch the world

go by, lounge poolside, or choose a table

inside for a more formal setting. The menu

is authentic Italian, created by talented chef

Roberto Bogni from Lombardia in the north of

Italy. His motto is Passion for your work and

the pleasure it brings people, and our meal

is certainly a very pleasurable experience.

We stretch out on the comfortable sofas and

order a round of cocktails. The beverage

menu is huge and covers all the bases from

classic cocktails, coffees, health juices to a

rss Vv

decent selection of wine including a good

range of Italian choices. Signature cocktails

include the intriguing Chil i Mart ini with its

composition of chili infused Bacardi, sour

rhubarb liqueur, red chili, basil leaves and

lychee. At first the taste is sweet, but soon

turns spicy as the taste of hot chili kicks in

creating a fire in the mouth and the belly, its

an unusual drink but oddly compelling. The

Cardamom Mart ini is similarly remarkable,

but much more gentle with the aromatic

scent and taste of cardamom smoothed into

a lovely cocktail with a blend of Amaretto

and pineapple juice.

In true Italian style a platter of freshly baked

bread served with olive oil precedes our

meal, followed by appetisers of Capesante

Italian Flair

Biscotti al Lime Sfere di Mango


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sauce with slices of pecorino cheese. The

Filetto di Manzo su lasagne Bolognese

is a fabulous and perfectly rounded dish,

attractively presented with a thick cut of

medium rare tenderloin served on lasagne

with fried artichoke, cubes of feta, slices

of sundried tomato and a sweetish wine

reduction of Cabernet. From the fish

menu we choose a Costata di Tonno al

Salmonrigio a delightful and generous

serving of grilled tuna simply marinated in

wine and lemon juice, served on a bed of

steamed potatoes and green beans.

Desserts include a lovely Biscotti al lime

Sfera di Mango, a soft and sour lime Crme

alla Veneziana al Pepe Rosa, a light and

fragrant dish with juicy scallops and prawns

served in a pink peppercorn creamy sauce

amidst swirls of soft creamy polenta. There

is also a Medaglioni di Pesce Spada ,

miniature rolls of filleted swordfish wrapped

around shrimp and eggplant served with

dallops of fresh tomato concasse, eggplant

puree and a thick orange sauce that really

brings the fish alive.

Classic pasta dishes include Bolognese,

Carbonara and Raviloli di Spinachi e

Ricotta, we try a Paccheri con Cozze e

Pecor ino Pomodori Ciliego oversized

pasta served with mussels in a rich tomato

Filetto di Manzo suBolognese

Medaglioni di PesceSpada

Capesante alla Veneziana al Pepe Rosa


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fraiche biscuit which contrasts beautiful

with a mellow and sweet coconut soup

slices of fresh pineapple and a bunch of red

currants. The Granita al limone e Basilico

quite a palate cleanser, a frosty concoctio

flavoured in lime and basil, covered wit

fresh berries and threaded raspberr

sugar. Those looking for lighter lunches w

find sandwiches, pizzas and burgers, an

there is also a kids menu which makes

a popular choice with families for lunch an

early dinners, with a more grown up crow

congregating in the evening. A dj play

nightly from 5 7pm.\AB

ROSSO VIVO

Jalan Pantai Kuta

Ph +62 361 751 961

Open 7am 1am

Seat 150

Kuta Map B - 2

Granita al Limone e Basilico

Ravioli di Spinaci

Costata di Tonnal Salmonrigi

Cardamom Martini


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In Indonesian lagi-lagi means yet another, but the word lagi

actually means more. While Warung Lagi Lagi Ribs specialises

in the preparation of barbecued ribs, there is much more to this

eatery than meets the eye.

Firstly, for halal considerations, they have two different grill areas,

one for pork ribs and a separate area for other meats. Secondly, they

are a pet-friendly warung, meaning, guests can bring their pets along

to enjoy the semi outdoor venue which features huts around the

garden. Thirdly, the friendly staff will greet you with cute waitress

costumes, harajuku style (funky Japanese street fashion.)

LAGI LAGI RIBS

More and More!

The warung opened in May 2011 and also offers a handy catering

service for villas, providing the food, grill and staff so that you ca

enjoy ribs from the comfort and convenience of your garden

perfect for parties and gatherings. We sit down for a mid day feas

and friendly owner Debbie comes over to talk with us. She is fu

and humorous, and clearly understands the art of preparing grea

ribs, because the food at Lagi Lagi Ribs is finger-licking good! Ou

favourites are the Beef Ribs Barbeque served with home mad

barbeque sauce and The Grilled Chicken with their special sauc

that has hints of Mexican and Thai flavours. Chef Milyan Guma

reveals only that their secret recipe contains many of the goo

Beef Ribs

Strawberry Daiquiri


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things available in the local market, including coriander and cumin.

Sup Iga Pedas is a soup that will not only change your perception of

the real meaning of spicy, the clear broth also has a taste to die for,

with its mix of hot ingredients, like ginger, lemongrass and of course,

chili.Nachos are a good snack to enjoy with friends, the colours and

flavors from the corn tortillas, cheese, tomato and guacamole are

like a party decoration that will enliven any occasion. The ultimate

secret recipe is the consistency of taste,confides the chef.

The menu is a collection of all kinds of food for all kinds of occasions,

from appetisers, soups, salad, barbeque ribs, sandwiches and

burgers, local delicacies and desserts.

Dont forget to try the fabulous cocktails! Highlights include th

sweet Strawberry Daiquiri, a very potentMargarita and theClassi

Mart ini. \MA

LAGI LAGI RIBS

Raya Banjar Semer 585, Kerobokan.

Ph +62 361 847 52 72

Open 9am 12am

Seat 150

Margarita Nachos

Grilled Chicken Sup Iga Pedas


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Kupu Kupu BarongVi llas & Tree Sp a

Panna Cotta

Herbspace

Mango Tree Spa

Crispy Asparagus Consomme


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named for the colourful butterflies

that proliferate in the area, Kupu

Kupu Barong, Ubud is a magical

hideaway with luxurious villas set into a

hillside boasting spectacular views of the

Ayung river and its banks of lush tropical

foliage. The serene setting is also home to the

renowned Mango Tree Spa by LOCCITANEwhich blends local Balinese therapies with

exclusive signature treatments from the

famed French beauty house. A treatment

in one of the bamboo tree houses perched

in the branches of an ancient mango tree

provides an unforgettable experience and

can be combined with a specially designed

Mango Tree spa package that includes an

organic lunch.

Tree houses are rustic chic, built in golden

hued bamboo, with walls of rattan draped

in soft billowing folds of fabric. The open air

design allows a fresh breeze to keep things

cool, naturally; while the gushing water of the

fast flowing river far below makes a soothing

soundtrack. I choose the Journey to Mango

Tree treatment, justifiably one of the mostpopular therapies, and the air is soon filled

with the intoxicating perfume of sweet mango

which infuses the massage oil. The deeply

relaxing Balinese style massage is followed by

a skin analysis, and a customised LOCCITANE

facial my therapist recommends the Shea-

Cotton Soothing Cocoon which is incredibly

comforting and nourishing and leaves my skin

bright and luminous.

The wellness journey continues in

attractive split level restaurant that

sweeping views over the forested v

Sweet fruity welcome drinks are se

and there is a choice of either a Fre

or an Asian Organic Spa menu, we

a few dishes from both. The delig

Crispy Asparagus Consomme is a and delicately flavoured vegetable

complete with a bundle of fresh aspar

there is also a Sweet Red Pepper S

rich in flavour and texture, with just a

of chili and a dash of sour cream.

main course there is a lovely Stea

Chicken Breast with Skimmed Bech

the chicken is soft, moist and filled

mushroom, goats cheese and fresh pa


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and the bchamel is remarkably light. There

is also a Red Snapper Confit in Zero Oilwith

brussel sprouts and baby carrots. From the

Asian menu we try the Ayam Sambal Matah,

a tasty tower of shredded vegetables and

chicken flavoured with a mildy spicy version

of Balis most famous sambal. Layers of bean

crackers add crunchy texture, while the nutty

red rice on the side adds substance and

nutrition. Dessert is a beautifully composed

Panna cotta subtly infused with tarragon, the

surrounding orange compote, flecked with

passion fruit is a thoughtful addition giving a

refreshing citrus burst to the milky dessert.

For those who arent indulging in a spa package,

the a la carte menu offers a blend of French

and Balinese cuisine. Lunches are light, with

Caramelized Goat Cheese Salad, Smoked

Salmon Sandwich, Wagyu Burger, Seared

Barramundi. Dinner options include Grilled Pork

Dijonaise, Scallops Saffron Rice, lobster in

various incarnations and Balinese favourites such

as Bebek Betutu, Nasi Goreng and Sambal

Udang. Drinks include cocktails, mocktails

and juices, I love the Herbspace, an exotic

combination of basil and strawberry with a tinge

of celery, a drop of lemon and a squeeze of

honey, the taste is unusual but highly pleasant.

A visit to Kupu Kupu Barong gives yo

a chance to escape for a day, to forge

everything else as you lose yourself in th

views, the delightful food and a pamperin

spa treatment that will leave you looking an

feeling radiant.\AB

KUPU KUPU BARONG

Villas and Tree Spa

Kedewatan, Ubud

Ph +62 361 975 478

Open Spa 9am 9pm /

Restaurant 7am 11pm

Sweet Red Pepper Soup Red Snapper Confit in Zero Oil

Welcome DrinkAyam Sambal Matah


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t

here are few ingredients that evoke

the tropics as successfully as a

coconut, its pale green husk conjuring

up visions of white sandy beaches scattered

with swaying palm trees. The name coco

was given by the early Portugese and

Spanish explorers who first brought the

coconut to Europe its brown hairy surface

reminded them of the Iberian bogeyman, a

mythical hairy monster called El Coco. Once

in England the suffix nut was added and

the coconut was born. Actually the Cocos

nucifera is not a nut, but rather the worlds

largest seed which grows on the coconut

palm, a native of Malaysia, Polynesia and

southern Asia.

The tree of life

A propensity to grow in coastal regions,

combined with a light and buoyant nature

have allowed coconuts to drift across the

ocean and propagate in other regions, they

now proliferate in South America, India, the

Pacific islands and Hawaii. It is estimated

that nearly one third of the world depend

on coconuts as a dietary staple and as

a mainstay of the economy. The highly

nutritious fruit provides flesh, juice, milk and

oil, and is rich in fibre, vitamins and minerals.

In Sanskrit, the coconut palm is known as

kalpa vriksha, meaning "tree which gives all

that is necessary for living," because nearly

all parts of the tree can be used in some

manner or another.

Coconuts in Indonesia

In Indonesia the young green coconuts are

called kelapa muda; they are picked for their

juice/water which is high in mineral content

and rehydrating properties and make a great

cure for stomach ailments and fever. The

young tender flesh is scraped out, and used

in drinks, ice cream and soups. Coconuts

at their middle stage of development are

called kelapa setengah tua, the flesh is

still semi soft, and can be grated and used

to coat rice flour cakes known as klepon.

The more mature coconuts are called

The Ubiquitous

CcA Little History

t iy uri ious ruiprovis s, juic, ik

oi, is ric i ibr, viis

irs.


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kelapa tua the harder flesh can be grated

and dried (dessicated coconut) and also

made into coconut milk by squeezing the

flesh through cheesecloth, the thick creamy

substance is commonly used in cooking,

particularly curries and stews. Leftover flesh

is shredded and mixed with vegetables or

turned into the sweet and spicy serundeng,

which is sprinkled on rice or added to beef.

Coconut cures

For thousands of years the coconut has

been revered in traditional medicine, as

a cure for asthma, bruises, constipation,

dysentery, jaundice, kidney stones, skin

infections, upset stomach, and wounds and

many other ailments. Coconut Oil has been

described as one of the healthiest oils on

earth; although it is high in saturated fats, it

is composed of medium-chain fatty acids

(MCFA) which protect against heart disease.

The oil is often used to nourish the skin and

hair and can be used to repel mosquitos.

Coconuts in Bali

Every 210 days the Balinese make a special

offering to the coconut tree, which provides

so many uses is every day life. Farmers

pray for a plentiful harvest, then sprinkle

the tree with holy water. A productive tree

can provide up to a hundreds coconuts a

year annually for about fifty years. As well

as being a source of food the fibrous bark

is used for mats, ropes and brushes, and

the hard inner shells turned into ladles,

small bowls and decorative items. Burning

coconut husks give a smoky flavour to

satay and other grilled items, and its

leaves are woven into temple offerings and

decorations. \AB


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Chef Yehudi Van MeckerenSmple, Cle,Fresh!

lured by warm weather, beautiful beaches and a desire to see

new experiences, Belgian chef, Yehudi, planned a brief visit t

Bali five years ago, but love changed it all. Following an islan

romance he quit his job, packed his bags and moved to Bali. The

affair was over in a month, but Yehudi had already fallen in love wit

the island and the rest as they say is history!

Yehudi was born and raised in to a fami ly of res taurateu rs, (his fathe

Yannick Van Meckeren founded Mannekepis in Seminyak) but

wasnt until he was 15 that he discovered the freedom of workin

in a kitchen and decided to enroll in Restaurateur School, whic

he followed with a stint at the culinary institute, Vorminginstituut i

Ostend for three years. While studying he also worked part-time i

a Classic French Restaurant, De Pottekijker in Brugge-Belgium an

enjoyed the immersion in the classic French culture.

Now he serves as the Chef and restaurateur for Kupu Kupu Jimbaran

where the menu is best described as French with an Italian twist,

seamless blend of two sophisticated cooking styles and ingredientthat produces unexpected dishes with a simple, clean fresh look, lik

Foie Gras Terrine with Truffle Pain Perdu and Three Compote a

Garniture and Yellow Fin Tuna Sashimi Cannelloni with Celery Roo

Green Apple and Dashi Ponzu. Yehudis desserts complement th

savoury specialties with an equal measure of imagination and playfulnes

like the Fruity Belgian Waffle with Raspberry Bavarois.\AM

CHEF YEHUDI VAN MECKEREN

Chef & Restaurateur

Kupu Kupu Jimbaran Suites

Jalan Bukit Permai

Banjar Pesalakan, Jimbaran

Ph +62 361 703 342

Jimbaran Map C - 4


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Chef Marc Torices Guardia El Ccer

marc Torices Guardia grew up in

Vilanova I la Geltr, Barcelona,

Spain, and spent much of his

time in the traditional markets where he was

drawn to the rich aromas and flavours of

local produce. His passion for the culinary

arts grew while he was working in the wine

cellars of the Peneds wine region in Spain.

He completed his formal education at the

Tourism Sant Ignasi and Hofmann Cooking

School in Barcelona, specialising in haute

cuisine, then went on to work around

the city, most notably at Michelin star

restaurants, Les Cols in Olot, and Sant Pau

de Crame Ruscalleda at Sant Pol de Mar

near Barcelona, where he met with the

famous Chef Catalan Carmen Ruscalleda.

Chef Ruscalleda and my grandmother are

the two people who have inspired me the

most, he admits.

Once he had successfully carved his career

in his home country, he started to crave

new challenges and travelled to France,

Italy, Marrakesh and Egypt. Once I knew

everything about Spanish culinary traditions

and techiniques, I realised it was time for me

to travel and to learn about something else,

he explains.

Today, he finds his kitchen at the newly

opened Chiringuito el Kabron, where he has

created a special menu of the cuisine he

knows best traditional Mediterranean an

Spanish food. He still values the philosoph

he learned from his grandmother to neve

forget the tradition and the original flavour o

natural products. \AM

CHEF MARC TORICES GUARDIA

Superior Technical in Tourism and F&B

Chiringuito el Kabron

Spanish Restaurant & Cliff Club

Jalan Pantai Cemongkak

Pecatu

Ph +62 361 780 3416


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s cook

ButterChickenby Chef Mohan (The Westin)

Preparation:

r Mix the chicken, yoghurt, lime juice, salt, half ginger, garlic past

and half red chilli powder in a large, non-metallic bowl. Cover an

allow to marinate for 1 hour. Roast chicken in a preheated oven a

180c for 10-12 minutes and reserve.

r Heat the oil in a deep pan on medium heat. When hot, add bay lea

cardamom, onions. Fry till a pale golden brown in color and then ad

the ginger and garlic paste. Fry for a minute.

r Add a little water and all spices, cook for a while. Now add fres

tomato and bring to boil till tomatoes are soft and tender. Then blen

to puree and strain through a fine strainer. Put back on pan and

reheat again.

r Add the cashew paste, chicken stock, kasuri methi and butter.

r Cook till the chicken is tender and the gravy is reduced to half it

original volume.

r Add half of the cream when near to finish.

r Garnish with a swirl of fresh cream and serve hot with rice o

bread of your choice.

Note: for an authentic and traditional cooked-over-the-coals flavou

when the Butter Chicken is cooked, make a small bowl shape wit

aluminum foil and place it on top of the curry ('floating' on it.) Hea

a briquette of charcoal on an open flame till red hot and gently pu

the charcoal in to the aluminum foil bowl. Cover the dish immediately

Remove the cover just before serving, discard the foil bowl and

charcoal and serve. The curry will be infused with a smoky flavo

\AM

have you been craving Indian cuisine? This month, Indian Chef

Mogan Singh Rawat at The Westin Bali gives us a recipe

for Murgh Makhani, also known as butter chicken a very

popular dish from the Punjab region. It is usually served with naan,

roti or parathas, green salad or steamed rice. It's creamy, gravy and

deliciously tasty!

Ingredients :

l 1 kg boneless chicken skin removed

l 20 ml lime juice

l Salt to taste

l 1 tsp red chili powder (adjust to suit your taste)

l 2 bay leaves

l Seeds from 3-4 pods of cardamom

l 1 cup fresh yoghurt

l 3 tbsps vegetable/canola/sunflower cooking oil

l 2 onions sliced

l 2 tsps garlic paste

l2 tsps coriander powder

l 1 tsp ginger paste

l 1 tsp cumin powder

l 1/4 tsp chilli powder

l 400g or 14 oz of fresh tomato paste

l 1/2 litre water or stock

l 2 tbsps kasuri methi (dried fenugreek leaves)

l 3 tbsps soft butter

l 50 ml Fresh cream

l 80 gm Cashewnut (boiled and crushed)


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rik zo

the original St. Regis Hotel is a legendary

landmark on the Manhattan skyline, its

hallowed environs famed for sheer

luxury and indulgence; eminent inhabitants

have included Ernest Hemmingway, Marlene

Dietrich and Marilyn Monroe. The illustrious

King Cole Bar is celebrated as the birthplace

of the original Bloody Mary and is named

for the magnificent 30-foot mural of the

fabled Old King Cole that graces its walls

- it is said that the first Martini was mixed

under his watchful gaze.

St. Regis Bali Resort, Nusa Dua faithfully

replicates the old world glamour and

sophistication with its very own King Cole

Bar; so get dressed up and treat yourself

to the finest that Bali has to offer. We

arrive mid-afternoon and are immediately

transported to a time when ladies wore

gloves, and men wore top hats.. a pianist

plays classical music at the grand piano and

King Cole Bar St. Regis Bali Resort

Grace & Glamour

we are greeted by wait staff in cream top

coats and tails. Stunning glass panels depict

Balinese village scenes, elegant sofas

are scattered with plump embroidered

cushions, and tables are covered with the

finest of starched white linens. The opulent

setting is perfect for classic High Tea which

is served between 3pm and 5.30pm. An

exotic range of tea is on offer, from classic

Royal Darjeeling and French Earl Grey;

to Alexandria, a green tea blended with

vanilla and sahara mint; and a heavenly

South African red tea,Crme Caramel Red ,

a sweet spicy concoction with the most

alluring taste and scent. Order a classic

tiered platter filled with sandwiches and

cakes, or help yourself to the tasteful buffet

with its beguiling display of delicacies.

Savouries include miniature lobster pie,

ham vol au vents, cucumber and egg finger

sandwiches, and chicken pastrami served on

sliced crunchy baguette. On the sweet side

Yellow and Basil Afternoon Tea Bali Mary

St. Regis Seductive


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are dainty slivers of blueberry cheesecake

glistening lemon mousse, an assortmen

of soft chewy macaroons and diminutiv

scones served with fresh cream and banan

jam. Homemade ice cream can be scoope

on to bowls of the sweetest strawberries

and topped with divine chocolate truffle

and homemade pralines; but the piece d

resistance is the chocolate fountain, gushin

with glistening Valhrona chocolate, perfec

for dipping strawberries and homemad

marshmallows.

For those in search of more substantiv

liquid refreshments, the bar is stocked wit

premium spirits and manned by superbl

trained mixologists who will whip you up

signature cocktail, or uncork a bottle of win

from the most prestigious wine cellar on th

island. Perhaps a Champagne cocktail omaybe a classic Bloody Mary, as create

by St. Regis bartender Fernand Petiot i

1934, variations include the Bali Marymixe

with a tropical twist of jicama. Martinis ca

be flavoured with Passion Frui t, Berr ie

or Espresso , while the Passiflo ra Moji t

provides a fanciful take on the classic mojito

with the delightful addition of rose syrup an

fresh passion fruit. Those who like a powerf

cocktail, will enjoy the St. Regis Seductive

with its strong blend of six spirits (includin

Jose Cuervo Tequila, Cointreau and Blu

Curacao,) and an extra kick of Red Bu

Mocktails include the Yellow & Basil, a herb

and refreshing mix of yellow watermelo

juice, apple juice and basil leaves.

The deck of the King Cole Bar is the idea

place to enjoy an aperitif and watch th

sunset fire dance before making your way t

Kayuputi where you can enjoy spectacula

ocean views and premium cuisine in one o

the islands most exclusive restaurants.\AB

KING COLE BAR

St. Regis Bali Resort, Nusa Dua

Kawasan Pariwisata Nusa Dua Lot S6

Ph +62 361 847 8111

Open 3 12pm (Afternoon tea 3 5.30

Seat 105

Nusa Dua Map E - 4

Passiflora Mojito


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Kartika Plaza is one of Kutas most famous streets, a hub of

entertainment, shopping and tourists attractions. You can

now enjoy the newly rebranded restaurant, Brasserie at Bali

Rani Hotel with its concept of Fresh, Grilled and Roasted. The

international menu includes pizza, pasta and western favourites,

as well as Thai, Chinese and Japanese food. The Make Your

Own Sandwich option allows guests to choose their own fresh

ingredients including vegetables, meat and an assortment of bread.

The name Brasserie is derived from the French word meaning all

day dining, a concept we are all familiar with, however most people

dont know that the literal meaning of the word originated from the

term brewery referring to a place that brews its own beer, and

underwent a change in meaning over time.

Dessert at Brasserie is like a storyboard of Alice in Wonderland.

The journey starts withChocolate Brownies with a white chocolate

glazing. They can be enjoyed dry, strong and unadorned, or soft

and sweet with a fruit sauce made of honey and chopped fruit.

Choco Melt is a classic favorite, dark thick chocolate cake filled with

a bitter and aromatic burst of chocolate sauce, a dessert that has

a special place in the heart of every chocolate lover. The refreshing

Fresh Strawberry with Sabayon has strawberries flooded with

All Day Dining at BRASSERIE

ssr

Cold Fried Banana

ChocolateBrownies

Double Espresso Martini


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cream providing a succulent taste that made my day. Ice Bread

is basically ice cream wrapped in layered bread crumbs and fried,

then garnished with chocolate and chopped fruits. The Traditional

Tiramisu is made classic style with mascarpone cheese, coffee,

sponge cake, and kahlua, served chilled and fresh.

Looking at theChocolate Mousse is like looking at a piece of art , and

tasting it is provides three different levels of pleasure, starting fromthe top layer of creamy nutty flavoured mousse, then the darker layer

of chocolate mousse which is the center of attention, then a base of

chocolate chip cookies. The Executive Chefs special creation is th

Cold Fried Banana, caramalised deep fried bananas served with

bowl of iced water. The idea is to dip the bananas in the iced wate

for a couple of minutes to get an icy hard outer layer, while the inne

layer remains soft and warm - a one of a kind experience.

Choices of drinks at Brasserie including Berry Ade with a thic

strawberry taste, Double Espresso Martini that will take you on delicate coffee journey, a refreshing and exotic Pass ionata, an

Senoritas a light frozen cocktail. Brasserie provides a taste t

everyones liking, I have to admit when its time to leave I feel a littl

sad like Charlie when he had to leave the Chocolate Factory!\MA

BRASSERIE

Jalan Kartika Plaza Kuta

Ph +62 361 751 369

Open 11am 12am

Seat 155

Kuta Map C - 2

Tiramisu

Chocolate Melt

Fresh Strawberry with Sabayon Ice Bread


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poo ry

BTMa (Bi Turism Mei asscitin)

pese cntct:

Weni arist : +62811 388 663

henr oktvin : +628123 825 548

Jin us n fcebk t Bi Turism

Mei asscitin

hns r our Ciren crit

bzr t e ciren wit cncer

ws e b hhpB cbrtin witBTMa n ysn Insn perui Ksi

n Istn Kut geri, Stur 30

Ju 2011, 9m-5m. We me te

cs ntin s muc s 46.837.000

IdR, it ws success...we ne tem.

Tnk u r snsrs, surts,

custmers n rticints.


66/80

ow o sy....

Good morning.

Good afternoon.

Good evening.

I am hungry.

I am thirsty.

I am full.

Ice cubeEat.... I want to eat.

Shrimp. I want to eat shrimp salad in Amarta.

Ice Bread.... I really like the ice bread in Brasserie!

Breakfast... Lets have breakfast at Yeyes!

Fried rice. I really like fried rice.

Ice Tea... I want to order an ice tea, please.

Plate and spoon... I need a new plate and spoon.

Wine. Can I ask for a glass of white wine, please.

Food. I like to try Indonesian food.

Dish... Sushi is a Japanese dish.

Pepper... I want some black pepper on my wagyu steak .

Orange Juice Can I order one orange juice, please?

Dinner.... I want to have dinner in Rosso Vivo.

Dessert Whats the menu of the dessert tonight?

Lunch... Do you have a lunch special menu?

Table. Can I order a table for 10 people, please?

Ribs. I want to eat some ribs in Lagi Lagi Ribs.

Spicy. I love spicy food.

Salty. Its 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.

Udang. Saya mau makan salad udang di Amarta.

Roti Es.... Saya suka sekali roti es di Brasserie!

Sarapan... Mari sarapan di Yeyes!

Nasi goreng.... Saya suka sekali nasi goreng.

Es Teh... Saya mau pesan es teh satu.

Piring dan sendok. Saya perlu piring dan sendok baru.

Anggur... Boleh saya minta segelas anggur putih.

Makanan. ... Saya mau coba makanan Indonesia .

Masakan.... Sushi itu masakan orang Jepang.

Merica. Saya mau sedik it merica hi tam di steak wagyu saya.

Jus Jeruk. Bisa saya pesan satu Jus Jeruk?

Makan Malam... Saya mau makan malam di Rosso Vivo.

Pencuci Mulut. Apa menu untuk pencuci mulut malam in i?

Makan si ang.. Apa kamu punya menu spesial makan siang?

Meja ... Bisa saya pesan satu meja untuk 10 orang?

Iga. . Saya mau makan iga di Lagi Lagi ribs.

Pedas...Saya suka makanan pedas.

Asin. Ini terlalu asin.

Panas. Saya suka susu coklat panas.

Dingin. Saya mau segelas air dingin.

Cn I rer.... ese? Saya mau pesan....

H2O @ Bali Dynasty Resort

6 www.lesemg.cm


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Lets Eat!Y Clny gd

www.lesemg.cm


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RumouRsJalan Kayu Aya 100OberoiP +62 361 738 720www.balinesia.co.id

Rush bamboo@ the elysian

boutique villa hoteJalan Sari Dewi 18P +62 361 730 999

RyoshiJalan Raya Seminyak 1P +62 361 731 152

sabeen @ thehaven ResoRtJalan Raya Seminyak 50P +62 361 738 001

saRonGJalan Petitenget 19XKerobokanP +62 361 737 809www.sarongbali.com

seasideJalan Pantai Arjuna 14P +62 361 737 140www.seasidebali.com

siP wine baRJalan Raya Seminyak 16P +62 361 730 810tRattoRiaJalan Kayu Aya, OberoP +62 361 737 082www.tratorriabali.com

ultimoJalan Kayu Aya 104XP +62 361 738 720www.balinesia.co.id

waRisanJalan Raya Kerobokan 3Ph +62 361 731 175

waRunG italiaJalan Kunti 2P +62 361 737 437

wild oRChid@ anantaRaJalan Camplung TanduP +62 361 737 773www.anantara.com

woRd of mouthJalan Kunti No. 9Kunti Arcade, shop 10P +62 361 847 5797www.wordofmouthbali.com

CafmoKaJalan Raya Anyar

P +62 361 844 8933

Cendana @ PanPaCifiC niRwanabali ResoRtJalan Raya Tanah LotPO Box 158, Tabanan82171P +62 361 815 901www.panpacific.com/ba

desa seniJalan Subak Sari #13Pantai Berawa, CanggPh +62 361 844 6392

canggu

2 www.lesemg.cm

South Kuta Beach80361, PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com

lemonCello

Jalan Pantai KutaP +62 361 755 055

ma JolyJalan Wana Segara, TubanP +62 361 753 780www.ma-joly.com

maCCaRoniJalan Legian 52P +62 361 754 662www.maccaroniclub.com

mades waRunGBanjar Pande MasJalan PantaiP +62 361 755 297

maGnolia Cafe @aston GRand Kutahotel & ResidenCeJalan Raya LegianP +62 361 761 151www.bali-mamas.com

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

oenPaoSunset Road BaliP +62 899 312 1113

Rosso vivoJalan Pantai KutaP +62 361 751 961

RyoshiJalan Kartika PlazaNext to Discovery MallP +62 361 766 302

salt @ the stonesJalan Pantai KutaP +62 361 766 100

samudRaCaf@ GRand istana RamaJalan Raya Pantai KutaP +62 361 752 208

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

seCRet GaRdenPasar Agung PoppiesI KutaP +62 361 757 720www.scretgarden_barcafe.com

stadium Caf

Complex Kuta SidewalkJalan Kartika PlazaP +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

temPo doeloeJalan Sunset Road 8P +62 361 919 6868

tenKaiJalan Padma I, LegianP +62 361 752 111

the balConyJalan Benesari 16P +62 361 750 655

the balinesevillaGe @ RamadabintanG baliResoRtJalan Kartika Plaza,Tuban P +62 361 753292

the whaRf @Ramada bintanGbali ResoRtJalan Kartika PlazaPO Box 1068 TubanP +62 361 753 292www.bintang-bali-hotel.com

tJsJalan Poppies Lane1/24P +62 361 751 093

3v KeRoboKanJalan Mertasari 31XKerobokanP +62 361 847 6028

antiqueJalan CamplungTanduk 7P +62 361 730 907

www.antiquebali.com

aRt CafJalan Sari Dewi No. 17P +62 361 736 751

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

bistRo batu KaliJalan Kayu Aya/Laksmana, OberoiP +62 361 806 0729

bRasseRieJalan Kartika PlazaP +62 361 751 369

CafdeGanJalan Petitenget 9P +62 361 744 8622

CafmaRZanoJalan Arjuna/DoubleSixP +62 361 874 4438

CafmoKaJalan Raya SeminyakP +62 361 731 424

ChandiJalan Kayu Aya 72P +62 361 731 060www.chandibali.com

CoCoonBlue Ocean TerraceJalan Arjuna/Double SixP +62 361 731 266

Colonial livinGJalan Raya Kunti 67P +62 361 738 919

eaRth CafeJalan Kayu Aya 99, OberoiP +62 361 736 645

fiRe @ w RetReat &sPa baliJalan PetitengetP +62 361 738 106

flyinG fish@ o-Ce-n baliJalan Arjuna 88XP +62 361 737 400www.outrigger.com

GouRmet CafJalan Petitenget 77AKerobokanP +62 361 847 5115

GRoCeR & GRindJalan Kayu Jati 3XPetitengetP +62 361 737 321

husK @ RoyalbeaCh seminyaKJalan CamplungTandukP +62 361 730 730

KoKoyaJalan Kayu Aya, Oberoi

P +62 813 381 794 99

laGi laGi RibsJalan Raya BanjarSemer 585, KerobokanP +62 361 847 5272

lasalJalan Drupadi IIP +62 361 738 321www.lasalbali.com

lobRJalan Drupadi II No. [email protected]

mades waRunGJalan Raya SeminyakP +62 361 732 130www.madeswarung.com

manneKePisJalan Raya Seminyak 2P +62 361 847 5784www.mannekepis-bistro.com

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

myKonosJalan Kayu Aya52,OberoiP +62 361 733 253

sandPitJalan Arjuna/DoubleSix (beach side)P +62 361 960 0910

nauGhty nuRisJalan Batubelig 41,KerobokanP +62 361 847 722

nutmeGsJalan Petitenget,KerobokanP +62 361 736 576www.nutmegsrestaurant.com

o-Ce-n baliJalan Arjuna 88X LegianP +62 361 737 400

PantaReiJalan Raya Seminyak 17AP +62 361 732 567www.pantarei-

restaurant-bali.com

PassaRGadJalan CamplungTanduk (Dhyana Pura)No. 3P +62 361 738 857

Potato headJalan PetitengetP +62 361 737 379

PulP aRt JuiCeteRiaJalan Umalas 2 No. 78P +62 361 731 212

bella RosaJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111

beRas meRahwaRoenG & baRJalan Kartika Plaza, TubanP +62 361 756 884www.adhijayahotel.com

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

bubba GumPshRimP CoJalan Kartika Plaza 8XP +62 361 754 028

dulanG CafJalan Kuta Square BlC/20-21P +62 361 753 389

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

Gabah @Ramayana ResoRt& sPaJalan Bakung SariP +62 361 751 864www.rama-restaurants-bali.com

Golden lotus@ bali dynasty ResoRtJalan Dewi Sartika, TubanP +62 361 752 403

GubuK maKanmanG enGKinGJalan Nakula 88P +62 361 882 2000

h2o @ bali dynastyResoRtJalan Kartika, TubanP +62 361 752 403

haRd RoCK CafJalan Pantai KutaP +62 361 755 661www.hardrock.com

ifioRiJalan Kartika PlazaP +62 361 750 158www.ifioribali.com

KoRi RestauRantJalan Poppies IIP +62 361 758 605www.korirestaurant.co.id

Kunyit bali @ santiKaJalan Kartika PlazaP +62 361 759 991www.santikabali.com

la CuCina italiana@ disCoveRyKaRtiKa PlaZahotelJalan Kartika Plaza,

kuta

seminyak

RESTAURANTS

H2O @ Bali Dynasty

Mtis


73/80

eCho beaCh houseJalan Pura Batu Mejan,Echo Beach CangguP +62 361 747 4604

om beaCh lonGueRestauRantJalan Batu Bolong,Canggu BeachP +62 361 960 4121.

sol CafEcho BeachP +62 361 746 3897

stiCKy finGeRsEcho BeachP +62 361 809 0903

embun life CafeJalan Kayu Putih/Subak Sari 77P +62 361 847 5614

aRenaJalan Bypass NgurahRai 115P +62 361 287 255www.arenabali.com

basiliCo @ sanuRbeaCh baliJalan DanauTamblingan, Sanur80228P +62 361 288 011

www.sanurbeach.aerowisata.com

bonsai CafJalan DanauTamblingan No. 27P +62 361 282 908

Cafe batuJimbaRJalan DanauTamblingan 75AP +62 361 287 374www.cafebatujimbar.com

ChaRminGJalan DanauTamblingan 97P +62 361 288 029

CinnamonJalan DanauTamblingan 80P +62 361 288 457

foRtune CooKieJalan Sudamata No. 5+62 361 283 342

KoPi bali housePertokoan Graha NiagaSanur 4Jalan By Pass NgurahRai 405EP +62 361 270 990www.kopibali.com

indoChine@ themansion ResoRtJalan Penestanan,SayanP +62 361 972 616www.themansionbali.com

JuiCe Ja CafJalan Dewi SitaP +62 361 971 056

lamaKJalan Monkey ForestP +62 361 974 668www.lamakbali.commoZaiCJalan Raya SangginganP +62 361975 768www.mozaic-bali.com

muRnis waRunGCampuhan BridgeP +62 361 975 233www.murnis.com

nauGhty nuRisJalan Raya SangginganP +62 361 975 768

Padi @ fuRamaxClusive villas & sPaBanjar Bindu,Mambal, 8 Jalan MelatiP +62 361 898 8688

Pita mahaA Tjampuhan Resort& SpaJalan SangginganP +62 361 974 330

RyoshiJalan Raya UbudP +62 361 972 192

siam sallyJalan Hanoman,Pengosekan

P +62 361 980 777www.baligoodfood.com

staRbuCKs ubudJalan Raya Ubud,CampuhanP +62 361 978 189

tePi sawahJalan Raya Goa GajahBr. Teges, PeliatanP +62 361 975 656www.tepisawahvillas.com

thRee monKeysCafJalan Monkey ForestP +62 361 975 554

tsavo lion @ balisafaRi & maRinePaRKJalan By Pass Prof. Dr.Ida Bagus Mantra Km.19,8, GianyarP +62 361 975 656www.balisafarimarinepark.com

thRee monKeysjalan Monkey ForestP +62 361 975 554

tut maKJalan Dewi SitaP +62 361 297 5754

wateR GaRden Caf@ The Water GardenHotelJalan Raya CandidasaP +62 3634 1540

CafmoKaJalan Raya UluwatuP +62 361 780 5938

ChiRinGuito elKabRonJalan PantaiCemongkak, PecatuP +62 361 780 3416

ChoColate CafJimbaran CornerJalan Raya UluwatuP +62 361 704 663

CiRe @ alila villasJalan Belimbing, SariBanjar, TambiyakUluwatuP +62 361 848 2166

dava@ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com

di maRe@ KaRma KandaRaJalan Villa KandaraBanjar Wijaya KesumaUngasan

P +62 361 848 2200

GRande Caf@ le GRande suitesBl. 5 Pecatu IndahResortJalan Raya UluwatuP +62 361 848 1388

JimbaRan beaChClubMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922

Ju-ma-na @ banyantRee unGasanJalan Melasti Br. KelodUngasan, JimbaranP +62 361 300 7000

KaRma lounGe @KaRma JimbaRanJalan Bukit PermaiP +62 361 708 800

Kayu manis @ newKuta CondotelJalan New Kuta CondotelKawasan Pecatu IndahResort, South KutaP +62 361 848 4555

KisiK @ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222

Ko @inteRContinetal baliResoRtJalan Uluwatu 45P +62 361 701 888

le GRande Cafe @le GRande suitesPeCatuJalan Raya UluwatuP +62 361 848 1388

PePneRoTemple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677

sanGKaR @ bulGaRiResoRtJalan Goa LempehBanjar Dinas KanginUluwatuP +62 361 847 1000www.bulgarihotels.com

waRunG KeRamiK @JenGGala GalleRyJalan Uluwatu II

JimbaranP +62 361 703 311www.concepts.com

waRunG sibuniJalan Uluwatu 81UngasanP +62 361 704 085

taman wantilan@ fouR seasonJimbaRanP +62 361 701 010www.fourseasons.com

tamaRind @ thebanyan tReeunGasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000

tamaRind KitChenJalan Raya UluwatuBr. Tengeh SariP +62 361 790 3118

taPis@ Kayu manisJimbaranP +62 361 705 777

yeyesPadang Padang BeachJalan LabuansaitPecatu, BukitP +62 361 742 4761

lotusJalan DanauTamblingan 30P +62 361 289 398

maniK oRGaniKJalan DanauTamblingan 85P +62 361 855 3380

massimoJalan DanauTamblingan 228P +62 361 288 942www.massimobali.com

the villaGe @GRiya santRianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com

PePPeRs latinoGRill & baR @sanuR beaCh balihotelJalan DanauTamblingan 190P +62 361 288 011

PiZZa Ria @ bali hyattJalan Danau Tamblingan 89P +62 361 281 234

sanuR haRum@ sanuR PaRadisehotel & suitesJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com

telaGa naGa@ balihyattJalan DanauTamblingan 89P +62 361 281 234

the stReet CafJalan DanauTamblingan No. 21

P +62 361 285 953

the villaGe @GRiya santRianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com

ayunG teRRaCe@ fouR seasonsSayan, UbudP +62 361 977 577

bali buddhaJalan Jembawan 1

P +62 361 976 324

batan waRuJalan Dewi SitaP +62 361 977 528

bRidGes baliJalan Raya CampuhanP +62 361 970 095

bumbu baliJalan Suweta 1P +62 361 974 217www.bumbubaliresto.com

sanur

bunuteJalan Dewi SitaP +62 361 972 177www.bunute.com

Caf lotusJalan Monkey ForestP +62 361 975 660www.lotus-restaurants.com.

CafmoKaJalan Raya UbudP +62 361 972 881

Casa lunaJalan Raya UbudP +62 361 977 409www.casalunabali.com

CasCades@ the viCeRoy baliJalan Lanyahan,Banjar NagiP +62 361 972 111www.cascadesbali.com

CleaR CafJalan Hanoman No. 8P +62 361 889 4437

Coffee & ...Monkey Forest RoadNo 67P +62 361 972 950

elePhant safaRiPaRK and lodGeJalan Elephant Parktaro/TegalalangP +62 361 721 480

fivelementsPuri Ahimsa BanjarAdat BaturningMambal, Abiansemal,Badung 80352Ph +62 361 469 206

Glow@ ComoshambalaBegawan GiriP +62 361 978 888www.cse.como.bz

GReen houseJalan Monkey ForestP +62 361 978 189

ibah RestauRant@ ibah luxuRyvillasCampuhanP +62 361 974 466

gianyar-ubud

karangasem

jimbaran-uluwatu

www.lesemg.cm

Kopi Bali House

Tsavo Lion

Manik Organik


74/80

amaRta@ meliatanJunG benoa

Jalan PratamaP +62 361 771 714

bumbu baliJalan PratamaP +62 361 774 502

eiGht deGReessouth@ ConRadJalan Pratama 168P +62 361 778 788www.conradhotels.com

GioRGio italianCuisine@ aston balibeaCh ResoRt &sPaJalan Pratama 68 XP +62 361 773 577

Rin@ ConRadJalan Pratama 168P +62 361 778 788www.conradhotels.com

seafood laGoonJalan Pintas Tj.Benoa 7P +62 361 8010 999www.restaurantlagoonbali.com

the tao baliJalan Pratama 96P +62 361 772 902www.taobali.com

sPiCe@ ConRadJalan Pratama 168P +62 361 778 788www.conradhotels.com

ulamJalan Pratama No. 88P +62 361 773 738

animo RestoJalan By Pass NgurahRai 98Mumbul, Nusa DuaP +62 361 770 203

bawanG meRahJalan By PassJimbaranP +62 361 770 210

PantRy maGiCRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647

PaPayaJalan Mertanadi, KutaP +62 361 759 222

PePitoJalan Kediri 36A.KutaP +62 361 759 112

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

souR sally@ mall baliGaleRiaSimpang Dewa RuciLt. 1 Unit 1A No. 8P +62 21 451 038

the CellaRdooR -hatten winesKompleks DewaRuci 3Jalan By PassNgurah RaiP +62 361 767 422

wateRbomJalan Kartika Plaza,TubanP +62 361 755 676

ZeRosPiRitsJalan Legian 94,KutaP +62 361 754 244

boneKa @the st. ReGis baliResoRtP +62 361 847 8111www.stregis.com

laGoona@ ayodya ResoRt baliJalan Pantai MengiatPO. Box 46, 80363P +62 361 771 102

musashiJalan Terompong SouthP +62 361 773 535

oCean teRRaCe @the laGunaKawasan PariwisataP +62 361 771 327

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 nusadua PRivate villas& sPaBTDC Area Nusa Dua80363P +62 361 770 777www.kayumanis.com

RaJas@ nusa duabeaCh 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 duaP +62 361 772 333

the shoRe @ niKKobali ResoRt and sPaJalan Raya Nusa DuaSelatanP +62 361 773 377

ulamJalan Mengiat No. 14P +62 361 771 590

veRandaRestauRant @ thewestin ResoRtsP +62 361 771 906www.westin.com/bali

88 ClubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540

aston Pool baR@ aston Kutahotel & ResidenCeJalan Wana Segara, KutaP +62 857 754 999

baCioJalan Arjuna

SeminyakP +62 361 742 4466

bahianaJalan CamplungTanduk 4, SeminyakP +62 361 736 662

blue eyesJalan Bypass NgurahRai 888 SanurP +62 361 806 1333

boshe vviP lounGeJalan By Pas Ngurah

Rai No. 89X, Tuban, Kuta+62 361 848 4600

CenteRstaGe@haRd RoCK hotelJalan Pantai KutaP +62 361 761 869

deeJay ClubJalan Kartika Plaza 8XP +62 361 758 880

deJavuBlue Ocean Beach 7XSeminyakP +62 361 732 777

divine wondeRlandJalan Kayu Aya, OberoiP +62 361 730 759

doublesix ClubJalan Arjuna, SeminyakP +62 361 731 266

eiKonJalan Legian 178, KutaP +62 361 750 701

GRaCie Kellys @bali dynasty ResoRtJalan Kartika Plaza,Tuban, KutaP +62 361 752 403

haRd RoCK CafJalan Pantai KutaP +62 361 755 661

huu baRJalan Oberoi PetitengetP +62 361 736 443

infamy @ the stonesJalan Pantai KutaP +62 361 766 100

JaZZ Cafe ubudJalan Tebesaya, UbudP +62 361 976 594

Kama sutRaJalan Pantai Kuta, KutaP +62 361 761 999

KinG Cole baR @ stReGis bali ResoRtKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111

Ku de taJalan Laksmana 9SeminyakP +62 361 736 969

m baR GoJalan Legian, KutaP +62 361 756 280

nammos beaCh Club@KaRma KandaRaJalan Villa KandaraBanjar Wijaya KusumaUngasanP +62 361 848 2222

neRoJalan Legian 384 KutaP +62 361 750 756

oCeans 27@ disCoveRyshoPPinG mallJalan Kartika PlazaP +62 361 765 027www.oceans27.net

CLUBS AND BARS

aRts RePliCa foodKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501

baliePiCuRe

Luxury CateringJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121

bali KoReanmaRKetJalan By Pass NgurahRai 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 Aya,SeminyakP +62 361 738 026

CoCo GouRmetDiscovery ShoppingMallJalan Kartika Plaza,KutaP +62 361 769 611

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

dRum whisKyJalan Raya PenyalinNo. 9 Ds. Samsam,

Kec. Kerambitan,TabananP +62 81 3370 65688

GouRmand deli@ st. ReGis baliResoRtKawasan PariwisataNusa DuaP +62 361 847 8111

GouRmet GaRaGeJalan BrantasKangin 2 Jimbaran80364P +62 361 701 650

haRd RoCK beaChClub (hRbC) deli @haRd RoCK hotelJalan Pantai, Kuta

P +62 361 761 869

KayuaPiJalan Kuwum 1X,KerobokanP +62 361 787 7476

Kou CuisineJalan Monkey Forest,UbudP +62 361 972 319

mini maRtJalan Kediri 36A, KutaP +62 361 759 112

nusa dua

4 www.lesemg.cm

oZiGo baR ubudJalan Sanggingan UbudP +62 81 974 728

PiCCadillyJalan Danau Tamblinga27P +62 81 289 138

Red CaRPet -ChamPaGne baRJalan Kayu Aya 42C,SeminyakP +62 361 737 889www.redcarpetbali.com

RoCK baR@ ayana ResoRt & sPJalan Karang MasSejahtera, JimbaranP +62 361 702 222

seCtoR baR &RestauRants@ bali beaCh GolfCouRseJalan Hangtuah 58SanurP +62 361 287 733

sKy GaRdenJalan Legian 61, Kuta

P +62 361 755 423

sos @ the anantaRJalan AbimanyuSeminyakP +62 361 737 773

tequila baRGrand Istana RamaHotelJalan Pantai KutaP +62 361 752 208

the baR @ PantaReiJalan Raya Seminyak17A, 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, TanjungBenoaP +62 361 773 488

ViAiPi

tanjungbenoa

MISCELLANEOUS

Bawang Merah

Rajas


75/80



Ngurah Rai International Airport (International Arrival)

Kuta/Seminyak //3V Kerobokan . 100 Sun Set . Airport (VOA) . Anantara Resort Seminyak Bali . Aston Kuta . BIMC . Bale Bali . Bali Fo

You . Bali Mandi ra Beach Resor t & Spa . Ba li Sta r . BaliEpicu re . Bawang Merah . Beras Merah . Biku . B ianco . Blue Fin . Brasserie . Bristo Bat

Kali . Boshe VVIP Lounge & Restaurant . Bubba Gump Shrimp Company . Cafe Betawi . Cafe Degan . Cafe Marzano . Cafe Moka Seminyak

Cafe Moka Canggu . Coco Bistro . Coco Gourmet . Cocoon . Coffee Corner . Colonial Living . dari : bali . Delicious Onion . Desa Seni . Dijon Caf

. Divine Wonderland . Drum Whisky . Echo Beach House . Elite Havens . Elysians . Embun Live Cafe . Enhay Cafe . Flapjaks . Gabah . Garud

Indonesia @ Kuta Paradiso . Grand Istana Rama . H20 @ Bali Dynasti Resort . Hard Rock Cafe Bali . Hard Rock Hotel . Hard Rock Radio Ba

. Harris Resort Kuta . Harris Riverview . Hatten Wine . Holiday Inn Resort Envy . House of Wine Seminyak . Huu Bar & Nutmegs Restauran

. Ifiori . Indowines . Juice Ja . Kafe Betawi . Kayugaya . Kebab Palace . Kedai Tiga Nyonya . Kemayangan . Ketupat . Khaima Restaurant

Khrisna Group . Khrisna Kreasi . Kokonut Suites Suka Suka . Kokoya . La Cucina @ Discovery Kartika Plaza Hotel . La Lucciola . Lagi Lag

Ribs . Little Green . Lobr Bar & Grill . Maccaroni . Ma Joly Restaurant & Lounge . Mannekepis Jazz-Blues Bistro . Mtis . Minimart Double Six

Minimart Pantai Kuta . Minimart Oberoi . Nero . Nuris Warung Batubelig . Oenpao . Om Beach Lounge Restaurant . Padma Resort & Hotel Ba. Pan Pacific . Pantry Magic . Passargad Persian Restaurant . Patra Bali Resort & Villa . Papas Cafe . Papaya Fresh Gallery . Pepito Tuban

Potato Head . Pulp Art Juiceteria . Queens of India . Queens Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seasid

Cottage . Royal Beach Seminyak . Sandpit . Sari Organik . Sarong . SDP . Sea Circus . Secret Garden . Sentosa Villa Blossom . SIP . SoHo

Stadium . Sticky Fingers . The Balcony . The Haven Seminyak . The Kayana . The Legian Bali . The Samaya . The Stones Salt. The Obero

Bali . The Patra Bali Resort & Villas . The Vira Bali Hotel The Grill Corner . Tobelo . Trattoria . Ultimo . Utopia . ViAiPi . W Retreat and Spa Ba

. Wahana Money Changer . Warisan . Warung Made Kuta . Warung Made Seminyak . Waterbom . Word of Mouth . Yutz . Zula Vegetaria

Paradise . Zero Spirit .

Nusa Dua/Jimbaran //Arts Replica . Aston Bali Resort & Spa . Alila Villa Uluwatu . Ayana Resort & Spa . Ayodya Resort Bali . Banya

Tree . Boshe . Cafe Moka . Conrad . Dimare @ Karma . Four Season Hotel . Garuda Indonesia @ Bali Collection . Gending Kedis . Grand Hya

Bali . Intercontinental Bali Resort KO . Karma Lounge . Kayumanis Nusa Dua Piasan . Kupu Kupu Jimbaran Suites . Laguna Garden . L

Grande . Melia Resort Nusa Dua . Melia Tanjung Benoa . Minimart Jimbaran . Minimart Tanjung Benoa . New Kuta Condotel . Nikko Bali Reso

& Spa The Shore . Novote l Coralia Benoa . Novote l Nusa Dua . Nusa Dua Beach Hotel . Pepenero . Pepito Jimbaran . Ramada Resort Beno

The Tao . STP Bali . St Regis Bali . Tamarind Kitchen . The Laguna A Luxury Collection Resort & Spa . The Westin Resort . Warung Keram

. Warung Sibuni . Yeyes .

Denpasar/Sanur //Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Cafe Batujimbar . Charming . Cinnamon . Flapjaks . Fivelemen

. Fortune Cookie . Garuda Indonesia @ Jalan Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur . Griya Santrian/Th

Village . Kopi Bali House . Lotus Restaurant . Manik Organic . Massimo . Mercure Sanur . Mezannine Restaurant & Bar . Minimart Sanur . SP

Denpasar . Sanur Beach Hotel Basilico . Scenia . Sector . Smorgas . Starbucks . Street Cafe . Tsavo Lion @ Bali Safari & Marine Park .

Ubud // Amandari .Bridges Bali . Bunute . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic . Kou Cuisine . Kupu Kupu Baron

. Pita Maha . Puri Ahimsa Fivelements . Sawah Indah . The Mansion Indochine . Three Monkey . Tut Mak . XL Lounge .

Others //Alila Karangasem . Drum Whisky Tabanan

Jakarta //Acacia Hotel . Akmani . Alila . Aryaduta Suite Hotel Semanggi . Aston Cengkareng City Hotel . Aston International Hotel . Asto

Marina . Aston Rasuna Residence . Atlet Century Park . Ciputra Hotel . Dharmawangsa Hotel . Four Seasons Hotel . Grand Flora Hotel

Grand Kemang-restyle International . Grand Mahakam Hotel . Grand Sahid Jaya . Grand Tropic Suites Hotel . JW Marriot Hotel . Harris Hote

Conventios Kelapa Gading . Hotel Aryaduta Lippo Village . Hotel Borobudur . Hotel Indonesia Kempinski . Hotel Mulia Senayan . Ibis Networ

Indonesia . InterContinental Jakarta Midplaza . Kristal . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih . Novus Hote

& Resort . Park Lane . Prima Plaza Hote ls & Resort . Ritz Carl ton . Shar i-La Hote l . Sparks Hote l . Starbucks . Sultan Hote l . Swiss-Bel Hote

International .

* Lets Eat reserves the right to change pickuppoints at any time and without prior notice


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