vol - 33 letseat issue

VOLUME 33 - APRIL 2012

Riverside Splendour

Swept AwAy @ SAmAyA

IDR 30.000, -l AUD 3 l USD 3.3

Local Cuisinewarung taulan

SpotlightSalsa

Verde

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Bali, Dhaka, Jakarta, Kuala Lumpur, Manila, Ningbo, Perth, Seattle,Singapore, Suzhou, Vancouver, Whistler, Xiamen, Yokohama

Intimate private dinnerAn epicurean experience crafted in a romantic setting at the Cliff Lawnagainst a spectacular backdrop of the Indian Ocean.Savour lavish cuisine curated by Executive Chef Sebastien Cassagnolserved in an exceptional set menu options.

From US$ 50 Net/person

Jalan Raya Tanah Lot, Tabanan 82171, Bali - IndonesiaTel +62 361 815900 Toll Free 0 800 1 815930 Fax +62 361 815907 [email protected]

12. NEW ENTRIES

20. INgREdIENT

Turmeric Time

24. food SToRy

onde onde; The Round Traditional dessert

28. maRkET placE

a Boutique Wine Shop

32. gREaT dEal

Café des Artistes; Continental Flair

38. NEW RESTauRaNT

Three Monkeys Sanur; Casual Elegance

42SpotlightSalsa Verde @ Grand Hyatt Nusa DuaSeaside Italian Dining

contents

16locAl cuiSine

Warung TaulanAunthentic Balinese Natural Food

6 www.letseatmag.com

cover: Barbecued pork Ribphoto by Heri obrinklocation: Swept away @ Samaya, ubud

52. dININg & lEISuRE

Jimbaran gardens @ Intercontinental; ocean life

56.. THE SpEcIalIST

Bradley pittman; melodic Imagination

chef arouna Ilbouda; The perfectionist

60. lET’S cook

Bakwan Jagung

62heAlthy food

Deity of MiracleVegan Cuisine

66. HoW To Say...

67. map & dIREcToRy

76. pIck up poINT

46coVer Story

Swept Away @ Samaya Ubud Riverside Splendour

7www.letseatmag.com

writers

A Member of

www.kg.co.id

Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees

assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced

without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted

for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material.

c 2012 Let’s 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.’ Her heart has now

been captured by Bali where she is happily

indulging her favorite things; writing and

discovering new restaurants. \AB

Let’s Eat’s newest writer describes herself

as a part-time food lover and a full-time

food 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 knows that

one day she will have her own business,

hopefully a restaurant! \MA

Formerly worked as a full-time assistant

editor for more than two years, before

deciding to go solo as a freelance writer,

and is enjoying the freedom to travel and

enhance her photography skills. After a

year of hiatus, pursuing her Journalism

and Creative Writing certificate in Madison,

United States, she’s now back with a full

bag of knowledge. She confesses that she

is always hungry to step into a restaurant,

taste the food, and meet the chef! \AM

Alison

Menur

Ari

Office

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

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

A. A. Ngr. Mahendra Yunata OctavianoHendra OktavianoAlison Elizabeth BoneMenur AstutiAri MustikawatiInggita KasimKarena van MaanenHeri ObrinkLidya Julianty ([email protected])Rendy Rustam ([email protected])Nunung Parminingsih([email protected])Margy Margaretha Leander([email protected])Tommy S HeriadiKumaraAgung SellyI Wayan WartanaI Nyoman SupartikaHenry A Bloem

Senior AdvisorManaging Director

Editor-in-ChiefTA Bid Business Development

Writers

Senior Graphic Designer TA Bid Graphic Designer

PhotographerAccount Director

Account Executive

Web GuyHuman Resources

Dirtribution & Circulation

Food and Beverage Advisor


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new entries

drum green labelDrum Green Label by Astidama Distillery is Bali’s first

premium whisky, made from selected malts imported

from the UK, and high quality grains from Bali, to

produce a great quality of whisky, with fruity, vanillin

and sweet notes. Drum Green Label is now available for

you to enjoy at your favourite restaurant, hotels, cafes

and bars. PT Dewata Kencana Distribusi. Jalan Gatot Subroto Timur No. 7, Denpasar. Ph +62 811 380 9299. +62 811 343 1278 \AM

DINE WITH LIONSTsavo Lion Restaurant offers tasty Indonesian food and a unique

theme that lets you ‘Dine with Lions.’ Chef Mahadi, and I Wayan

Suparta both won medals at last years prestigious Bali Salon

Culinaire. As you savour the award-winning flavours of Tsavo,

you can also enjoy the views of magnificent lions at rest, and at

play, just meters beyond the glass windows. A truly unique and

exciting experience. Bali Safari & Marine Park, Jalan Bypass Prof Dr Ida Bagus Mantra, Ginyar, Ph +62 361 950 000 \AM

the godfatherThe ‘Godfather of Australian Cuisine,’ Tony Bilson, impressed an

enthusiastic dining audience with his signature brand of intelligent

food during a three-day event at InterContinental Bali Resort. Tony

has been an instrumental figure in the advancement of Australian

gastronomy, dedicating his life to the pursuit of culinary excellence.

Tony has a special affinity with InterContinental having worked as the

Head Chef at The Treasury, a prestigious dining venue once located

within InterContinental Sydney. InterContinental Bali Resort, Jalan Uluwatu 45, Jimbaran, Ph +62 361 701 888 \AM

BALI

13www.letseatmag.com

stylish anniversaryW Retreat & Spa Bali celebrated its first

anniversary with trademark style and flair

revealed in a lavish three day event. Events

included the launch of WooSky – a relaxed

rooftop lounge bar, and incendiary music

from an international dj line up, including W

Hong Kong’s Resident DJ, Angus Wong who

wooed the crowd with his chic and sultry tunes. W Retreat & Spa Bali, Jalan Petitenget, Kerobokan, Ph +62 361 473 8106 \AM

the top 30The General Manager of The 1O1 Legian, Dewi Mas Bloem was

once again recognised in the 30 top ‘Business Leaders & Company

Award 2012,’ presented by the Indonesian Achievement Center,

in accordance with the ministries of Public Welfare, Tourism and

Creative Economy, and Manpower and Transmigration. At the

same time, The 1O1 Legian has been elected to the category ‘Top

Favourite Hotel’ in Bali for this year. The 1O1 Legian, Jalan Raya Legian 117, Legian, Ph +62 361 300 1101 \AM

banyan tree sweeps awardsSuccess was sweet for the talented culinary team of

Banyan Tree Ungasan as they swept the awards at Bali

Salon Culinaire this year, bringing home ten awards from six

categories. Creative Table Set-Up, Three Course Set Dinner

Menu, Five Course Set Dinner Menu, Individual Hot Cooking

(meat dish), Jeunne Commis and Team Hot Cooking. Banyan Tree Ungasan, Jalan Melasti, Bj. Kelod, Ungasan, Ph +62 361 300 7000. \AM


additional luxe facilitiesNikko Bali Resort & Spa are expanding their facilities

with the creation of luxury villas offering an exclusive

and private holiday for guests wanting a little more

space and privacy. Each will be fully equipped

with kitchen, dining room, lounge area and private

swimming pool. The 500 seat function room will also

make an enticing reception venue featuring a club

lounge, open pavilion and wedding chapel. The new

additions are due for completion at the end of 2012.

Nikko Bali Resort & Spa, Jalan Raya Nusa Dua Selatan, Nusa Dua, Phone +62 361 773 377 \AM

friday specialWondering where to spend time on a Friday night in

Ubud? Uma Ubud is now serving a delectable Moules

et Frites every Friday as a special menu at their quaint

and cozy Pool Bar. You can enjoy the steaming pots

of mussels and French fries perfectly paired with local

wines and beers. Uma Ubud, Jalan Raya Sanggingan, Kedewatan, Ubud, Phone +62 361 972 448 \AM

11th anniversaryAnantara Hotels, Resorts & Spas around the world celebrated

the luxury brand’s 11th anniversary last month, with each

unique retreat creating a special day to reflect Anantara’s

concept of indigenous discovery and grounded expertise.

Proudly taking part in the global event, Anantara Seminyak

Resort & Spa treated guests to heartfelt festivities, and its

staff to special dining opportunities. Anantara Seminyak Resort & Spa, Jalan Dhyana Pura, Seminyak, Ph +62 361 737 773 \AM


welcome markMandarin Oriental Jakarta welcomes its new appointed Food & Beverage Director

Mark Wouters. Hailing from Netherlands, Mark brings 14-years of experience in

the hospitality industry where he has enjoyed numerous high profile positions in

Europe and New Zealand. With such an amazing background Mark will surely

drive the F&B operations to a higher level for the hotel. Mandarin Oriental Jakarta, Jalan MH. Thamrin, Jakarta, Ph +62 21 2993 8888 \AM

chef of the yearUniveler Food Solutions is collaborating

with various parties from the food service

industry to organise “Chef of the Year”

2012. The prestigious national culinary

competition will be presented for the first

time in Indonesia from March to April 2012.

This competition targets both junior and

senior food professionals who currently

work in hotels, restaurants, as well as

university students from culinary disciplines.

Junior chefs are those who have worked

for less than five years and are maximum

25 years old, while senior chefs must have

at least five years of experience or more.

Find out the detail at their website www.unileverfoodsolutions.co.id. \AM

JAKAR

tA


local cuisine

The newly opened Warung Taulan has

splendid rice field views, and makes

a spacious venue for lunch or dinner

with a choice of indoor and outdoor seating.

Located right in the middle of verdant rice

fields – an increasingly rare sight in the

south of Bali – Warung Taulan spreads over

4500m of leveled land with a choice of four

main eating locations; an old joglo, a big

thatched roof bamboo hut below the joglo,

six small floating bale, and romantic outdoor

candle-lit seating options available on clear

nights.

Warung Taulan

Authentic Balinese Natural Food

The menu is extensive, including a Balinese

traditional set menu called Megibung

available for big or small groups, and a

kids menu package with international food.

Vegetarians will feel special as there are

numerous choices, even a Vegetarian

Megibung set within the menu list. Chef

Kadek Budiarta is the island chef that

supervises and guarantees the authenticity

of the Balinese Cuisine. The Lawar Belimbing

is a good vegetarian sample from the menu;

Lawar is a Balinese food usually made with

grated coconut with special lawar spices

that create a distinct flavour. The leaves of

belimbing, or star fruit have a somewhat

strong, bitter taste that is beautifully

combined with the Balinese spices that

results in crunchy yet yummy leaves.

Gurami Cabe Rawit

PassionateJegeg Ayu

chez gado gado


Warung Taulan is a proud supporter of local farmers and fishermen

who farm fresh water fish, and serves up specialties like Gurami Cabe Rawit, a famous fresh water fish that is initially fried to get a

crunchy skin and tender white meat, then braised with cabe rawit, or chilies and other spices until all the juice is slowly absorbed into

the meat, it is best enjoyed with warm rice. The Tenderloin Steak

is from the European Classic collection, served on top of a mushy

mashed potato with brown sauce and cherry tomato garnish.

Bar creations include mocktails, cocktails, wines, beers and ciders.

The later two are home-made at Warung Taulan and brewed on

the premises – quite an indulgence for cider lovers like me, with

fruity options available according to flavours of the week, like apple,

pear, or orange. The traditional Balinese drink, Loloh Kecemcem

is made from fresh kecemcem leaves from the garden and mixed

with Javanese tamarind and coconut flesh, to create a fresh, green,

healthy drink. Passionate is a mocktail made with passion fruit seeds

and other fruit juices and creates an exotic ending to a meal. If you

feel like something stronger, go for one of their cocktails, like Jegeg Ayu a refreshing, sweet and sour drink with vodka, triple sec, banana

liqueur and pineapple juice.

Dining in Warung Taulan gives you the chance to enjoy activities

such as fish feeding or even fishing because they have a big pond

with almost 1000 fish below the floating bale. Fresh air, healthy food

without MSG, and a friendly ambience created by the staff and the

natural surroundings make great reasons to visit. \MA

WARUNG TAULAN Banjar Semer, Kerobokan, KutaPh +62 361 732 454Open 11am – 11pm Seat 170

Lawar Belimbing

Tenderloin Steak

Loloh Kecemcem


ingredient

T urmeric (Curcuma longa) is a perennial plant of the ginger

family, Zingiberaceae. It has a tough brown skin, a deep

orange flesh and an interesting taste and aroma. Its flavour

is peppery, warm and bitter while the fragrance is mild yet slightly

reminiscent of orange and ginger, to which it is related.

Native to Indonesia and southern India, turmeric has been harvested

for more than 5,000 years. It needs temperatures between 20°C

and 30°C and a considerable amount of annual rainfall to thrive.

Traditionally it was called Indian saffron as its deep yellow-orange

colour is similar to that of saffron. Throughout history it has been

used as a condiment, healing remedy and textile dye, and is one of

the key ingredients for many Indian, Persian and Thai dishes, such

Turmeric Timeas curry. Turmeric is available in root form or as a powder. The fresh

roots, known as kunir are easily found in supermarkets and traditional

markets around Indonesia and should be kept refrigerated. Turmeric

powder is used extensively in South Asian cuisine and should be

kept in a tightly sealed container in a cool, dark and dry place. If you

are unable to find turmeric rhizomes in the grocery store, you can

make your own fresh powder by boiling, drying and then grinding

it into a fine consistency. In recipes outside South Asia, turmeric is

sometimes used as an agent to impart a rich, custard-like yellow

colour. It is often used in canned beverages and baked products,

dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits,

popcorn, sweets, icings, cereals, sauces and gelatin.

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In Sumatra, the turmeric leaves are used for the Minangese or

Padangese curries, including famous dishes like rendang, sate

padang and many other varieties

Turmeric has served an important role in many traditional cultures

throughout the East, including being a revered member of the

Ayurvedic pharmacopeia. While Arab traders introduced it into

Europe in the 13th century, it has only recently become popular in

Western cultures, as more and more people become aware of its

therapeutic properties. It is a powerful medicine that has long been

used in China and India as an anti-inflammatory agent to treat a

wide variety of conditions, including jaundice, menstrual difficulties,

hemorrhage, toothache, bruises, chest pain, and colic.

The yellow or orange pigment of turmeric, which is called curcumin

is able to neutralize free radicals, chemicals that can travel through

the body and cause great amounts of damage to healthy cells and

cell membranes. This is important in many diseases, such as arthritis,

where free radicals are responsible for painful joint inflammation and

eventual damage to the joints. Turmeric's combination of antioxidant

and anti-inflammatory effects explains why many people with joint

disease find relief when they use the spice regularly because it is

available in pill form in most health food stores.

With so many health benefits we could all use a little turmetic in our

lives, here are some simple ideas. Add it to egg salad to give a bold

yellow colour, mix brown rice with raisins, cashews and season with

turmeric, cumin and coriander, add to recipes that feature lentils, or

to salad dressings. It also makes a great base for juices – mix it with

lemon and honey for a unique healthy treat. \MA

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food story

O nde onde is a unique dessert

with a hollow, round shape and

a covering of sesame seeds. It

has a chewy and slightly crispy sensation,

and often comes with a small filling of green

bean paste inside. I always thought that

onde onde originated in Indonesia, until I

found it on the menu in a Chinese restaurant

in the US.

Historically speaking, onde onde dates

back more than 2000 years ago to the Zhou

Dynasty in China. The makers were two

cooks of the Emperor who initiated feeding

all the workers who were building the palace

with something that was easy and quick

to make, yet nutritious and delicious at the

same time.

Throughout China it has traditionally been

known by many different names, in the

north it is called ma tuan, in the northeast,

Onde Onde The Round Traditional Dessert

ma yuan, and in Hainan, the name jen dai is

used. It is popular during Chinese New Year

as the round shape and golden colour are

thought to symbolise prosperity, and the

way it flourishes during the frying process

represents positive outcomes for business.

Over time, this typical Chinese food was

slowly brought to neighbouring regions

such as east and southeast Asia, arriving

in countries like Vietnam, the Philippines,

Malaysia and Indonesia. It is believed to have

been brought to Indonesia from China by

Zheng He, a Chinese mariner who is famous

as the Christopher Colombus of Asia. He

embarked in Java during the renowned

Majapahit era, introducing onde onde to the

natives of Mojokerto, East Java.

Onde onde is made from wheat flour or

glutinous rice flour, which is fried or boiled

and then coated with sesame seeds. There

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are many varieties across the region. In

Malaysia, onde onde is called kuih bom and

filled with sweet grated coconut, peanuts, or

red beans. In Vietnam, it is called banh cam

or banh ram and has the scent of jasmine,

with a drier filling that could be either sweet

or savoury in taste, and is usually served

with vegetables and dipping sauce.

In Indonesia, onde onde comes with many

sweet fillings like red beans, green beans,

and even cheese. Regardless of different

fillings, what I like about onde onde is the

chewy, glutinous sensation of the outer layer

that is best enjoyed while sipping some

warm afternoon tea. If you are curious to

taste this sweet dessert in Bali, look for a

Sunday Dim Sum Bruch or go to your nearest

Indonesian dessert seller so you can taste it

for yourself. \MA

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www.letseatmag.com 29


market place

Bali Fine Wine

A BoutiqueWine Shop

Thankfully finding good wine in

Bali is not as difficult as it was ten

years ago, these days suppliers

and retailers are located on some of

the most popular streets of the island.

Established in January 2011, Bali Fine

Wine is a great example, housed

in a boutique-like setting within the

complex of Kayu Aya Square, a short

walk from the fahionable dining district

of Oberoi. With a massive car park and

easy-to-find location right in the heart

of Seminyak, not to mention a great

selection of wine, there is always a

reason to go to Bali Fine Wine.


Presently over fifty wine labels, predominantly Australian and South

African are on sale, with premium selected wine labels from Italy

and France soon to be offered. With its concept of ‘Boutique wine

shop selling boutique wine labels,’ Bali Fine Wine offers a distinctive

range of wine assortments that may not find be found elsewhere on

the island. The term boutique refers to the fact that each wine has

been carefully selected from small vineyards with good rating points

based on reliable experts such as Robert Parker and John Platter,

and magazine such as the acclaimed Wine Spectator.

The shop is divided into two sections, the reception area, which has

a winery like atmosphere created by ornaments such as wooden

barrels and wine boxes, and houses a small display of wine, spirits,

cigars and mixers. Beyond is the wine room with a slightly cooler

room temperature and a full display of wines. Sauvignon Blanc,

Chardonnay, Riesling, Chenin Blanc, Cabernet Sauvignon, Syrah,

Shiraz, Merlot, Rose, and Sparkling wines are available from labels

like Teddy Hall, Chamonix,, Irvine, Paul Cluver, Raouls, Ken Forrester,

Hartenberg, Glen Carlou, Delheim, Beaumont, Simonsig, and many

more.

Monthly promotions feature a 20% discount on featured wines, so

make sure you inquire about specials when you stop by, and enjoy

the intimate wine shopping experience, affordable prices and helpful

service. \MA

Bali Fine Wine Jalan Kayu Aya, Kayu Aya Square Seminyak Ph +62 361 364 7376Open 12pm – 9 pmSeminyak Map B - 2


great deal

We find Café des Artistes

tucked away on one

of Ubud’s charismatic

side streets – an ideal setting for a

sidewalk café. The parasol-shaded

terrace is paved with loose pebbles,

while leafy foliage shrouds a small

private courtyard on the side. I am

desperate for a good coffee so it’s a

relief to see the illy coffee sign out front

– and am soon sipping a creamy latte.

More seating is provided in the open air

pavilion, which has a casual continental

vibe and simple furnishings of wood

and rattan. The well priced menu,

created by Belgian owner/chef Rudy

Kerremans offers a mix of European,

Mediterranean and Indonesian dishes,

as well as Belgian specialties such as

Carbonades a la Flamande with beef

cubes slowly braised in brown beer,

onion and mustard, and Boulettes sauce tomates Pork and Beef meatballs.

Café des Artistes Continental Flair

Tenderloin Steak ‘Café de Paris’


We start with Grilled Prawns Diabolique, juicy prawns pleasantly

arranged atop a lovely, thickly textured sauce of tomato and

capsicum with just a touch of brandy. My penchant for goats

cheese is well satiated with the next dish, Goats Cheese Piperade,

a very Continental style snack, with wholemeal toast layered with

the sweetest, softest grilled peppers, tomato, golden gratinated

goats cheese and alfalfa sprouts. A hint of honey and a sprinkle of

sesame seeds add magical flavour, while a citrus salad on the side

completes the dish.

Café des Artistes is best known for cooking up a good value tenderloin,

with a variety of sauces to accompany, such as ‘Archiduk’ – creamy

mushroom, ‘Provencale’ – brandy flavoured tomato, capsicum, onion

and mushroom, and ‘Rocquefort.’ We opt for the ‘Café de Paris,’

the homemade garlic and green herbs butter making a perfect

companion to the juicy, tender steak. Our choice of sides are oven

baked potato served in foil and a salad of greens with crinkle cut

cucumber, blanched broccoli and a thick herby vinaigrette. Other

sides include fries, garlic mash, and broccoli gratin. A Belgian beer

is just the thing to wash down a fine steak, and both Leffe and

Hoegaarden are offered. A small selection of wines are also available

and the cocktail list is extensive, with lots of classic favourites, such

as a Singapore Sling, Whiskey Sour and Pina Colada.

Grill Prawn Diabolique

Singapore Sling and Strawberry Lassy


The Dessert menu is rather appealing, with

cakes, ice cream dishes and a cheese platter,

but we eventually decide on the Crepes Aux Fraises which are simply delicious, with

lashings of fresh strawberries simmered in

homemade strawberry dressing and topped

with vanilla ice cream.

Our waiter brings a small ceramic dishes to

the table, containing what looks like a tablet,

but once dipped in the water expands into a

refreshing napkin - a great novelty touch to

end a very pleasant (well priced) meal! \AB

CAFé DES ARTISTESJalan Bisma 9XUbudPh +62 361 972 706Open 11am – 12pmSeat 60

Goats Cheese Piperades

Crepes Aux Fraises


new restaurant

Three Monkeys was one of the first restaurants I ever visited in

Ubud and has been a favourite ever since, with its innovative

cuisine, fabulous cakes and lush rice paddy views. I find the

same casual elegance at the newly opened Sanur branch housed

in a soaring bamboo pavilion richly textured with sandstone, alang

alang, glass and draping silk. The open kitchen is framed by a bar

counter topped with platters piled high with fresh fruits, cookie-filled

glass jars, and yes! Of course! Decadent cakes.

We settle into round chairs on the terrace which is set back from

the sidewalk amidst shady trees, and sip Absolut Vodka Cocktails.

The Mango Crush is served short, with a lush combination of vodka,

mango and lime, while the cool and spicy Absolut Ginger tastes like

Casual Elegance Three Monkeys Sanur

an alcoholic ginger ale. I have often wondered who was behind Three

Monkeys, and today I finally meet its creator Kali Sari. Her influences

are many; a family of gourmands; a Greek/Egyptian heritage, a love

of all things Italian (she also has il Giardino in Ubud,) blended with a

background in photography, graphic design and a stint as a dj at

the legendary Club Double 6. Her creative passion for life infuses

every aspect of Three Monkeys which is tasteful, effortlessly stylish

and has a menu so crammed full of enticing dishes that I really don’t

know where to begin.

Old family recipes, modern Indonesian dishes, newly created delights

and some favourites from Ubud are all to be found. Kali explains

that she wanted to introduce more exotic, middle eastern flavours

Pide with Spinach, Haloumi and Roasted Tomato


Pide with Spinach, Haloumi and Roasted Tomato

Prawn Saganaki Tuna Steak

Absolut Ginger


and I spot Dips with grilled Moroccan Flat Bread, Saganaki and Moussaka alongside

Thai Fish Cakes, Prawn Laksa, Char Grills, Sate Wagyu, Gourmet Pizza, and

an extensive grazing menu that is ideal for

sharing. It has been a sweltering, hot day

and the Watermelon, Almond, Feta, Red Onion Salad makes a tangy and refreshing

choice. Triangular wedges of watermelon

stand tall, scattered with crumbled feta,

slivers of toasted almonds and sprigs of

fresh mint – a great combination, with

the inspired addition of a rosewater and

balsamic vinegar dressing. I am tempted to

order pizza – knowing how good they are at

Three Monkeys, Ubud – but decide instead

on the Turkish style Pide with Spinach, Haloumi and Roasted Tomato, imbued

with wonderfully rich Mediterranean flavours,

complemented by a drizzle of yoghurt and

tahina. The char grilled Tuna Steak comes

with a gorgous salsa verde, warm potato and

spinach salad, while the Prawn Saganaki is

a hearty Greek dish served piping hot with

juicy prawns and salty saganaki baked in a

full bodied tomato sauce, accompanied with

a Greek salad.

In an uncharacteristic move I forego dessert,

somehow managing to resist the towering

Carrot Super Cup Cakes, dainty round

Flourless Orange Cakes and slices of

Apple, Almond and Raspberry Cake and

opt instead for a liquid dessert. This comes

in the form of a Chocolate Espresso Martini a lush, velvety smooth, extremely intoxicating

beverage that is just too good to sip slowly.

With a motto of ‘Hot Food and Cool Jazz,’

Friday night jazz is slated to start in April,

along with regular special performances. So

watch this space! \AB

THREE MONKEYS SANURJalan Danau TamblinganSanur (opposite Laghawa Hotel)Ph +62 361 286 002Open 11am – 11pmSeat 150Sanur Map E - 4

Watermelon, Almond, Feta, Red Onion Salad

Mango Crush

Chocolate Espresso Martini

spotlight

Salsa Verde @ Grand Hyatt Bali

Seaside Italian Dining!


Pasta Agnalotti

i ts my first visit to the Grand Hyatt Bali Nusa Dua, and as we walk

into the lobby I am immediately struck by the view of lush gardens

stretching all the way to ocean. We wind our way though this

peaceful oasis of sprawling swimming pools and tropical foliage,

arriving at Salsa Verde restaurant. The sunny, spacious, open air

pavilion overlooks the Indian ocean, and is set just meters from the

golden sands of Nusa Dua Beach.

Marble counters and floors create an opulent atmosphere, and the

open kitchen is framed by neat shelves filled with jars of olive oil,

beans, chillis, pickled vegetables and olives. There are platters

piled high with garlic and chilli, ripening tomatoes and colourful bell

peppers – everything looks so fresh and inviting. The wood fired

oven is covered in tiny terracotta tiles and as we walk past a chef

is removing a batch of fresh cooked bread that looks and smells

absolutely divine.

The Italian menu has been influenced by talented Executive Chef

Erntst Jack, as well as various Italian chefs who have left their

mark during their stints at the restaurant. Dishes are of the classic

persuasion; with authentic pizza, pasta, risotto, meat and seafood

creations, as well as some less typical regional specialties. For

instance, Caponatea di Melanzane, a Sicillian salad with eggplant,

tomato, olives and risotto croquettes; Malfatti, spinach and ricotta

dumplings with basil and oregano; and Rolata di Pollo Arrosto

with roasted chicken leg filled with ricotta and spinach, served with

mashed potato, grilled vegetables and thyme jus.


Pizza Pescatora

Lychee Iced Tea


We get off to a perfect start with a platter

of Antipasti, a delicious, colourful array

of parma ham, salami, grilled vegetables,

artichokes, olives and buffalo mozzarella.

It arrives with a basket of warm crusty,

fresh-from-the oven bread, and a bottle

of olive oil steeped in rosemary and garlic.

Pasta Agnolotti follows, a sublime dish of

homemade pasta wrapped around smooth

buttery pumpkin served afloat a mild creamy

red pepper coulis. A scattering of fresh rucola,

pine nuts and shaved parmesan finishes the

dish. Equally good is the Pizza Pescatora

topped with an abundance of fresh juicy

seafood. We finish with a lush Semi Freddo

a wobbly chocolate concoction with a mix of

smooth and crunchy textures, paired with a

rich berry coulis, chocolate curls, scattering

of cherries and a sesame tuile.

A selection of wines and beers are offered,

and fresh juices also make a great choice,

such as Mango, Lychee and Coconut, Strawberry Blend and our favourite, a super

minty Mint Lime Juice. Kids will be happy

with their own menu that comes with a

packet of pencils for colouring in.

I climb the stairs to the Salsa Bar, a roof top

bar covered in soft grass and scattered

with frangipani trees and daybeds. A

lovely, serene spot for a sundowner with its

panoramic views over the garden and the

sea. \AB

SALSA VERDEGrand Hyatt Bali, Nusa DuaKawasan Wisata Nusa Dua BTDCPh +62 361 771 234Open 7am – 11pmSeat 200Nusa Dua Map D - 4

Antipasti

Strawberry Blend

Semi Freddo

www.letseatmag.com

cover story

a rriving at Samaya Ubud, we are treated to sweeping views

over a steep river gorge, and a backdrop of terraced rice

fields glistening in the sun. Climbing into a buggy we hold

on tight for the sharp descent through sub tropical rainforest, down

onto the banks of the Ayung River. It is the most captivating of

tropical settings, filled with the hum of cicadas, and the roar of the

river which is running full and fast thanks to recent rain.

Lotus ponds surround a tall elegant pavilion and a wooden deck is

slung along the river’s edge, with brightly coloured chairs shaded by

pretty, flat-shaped parasols. The view definitely calls for a round of

fruity cocktails, starting with a Citrus Crush, a wondrous concoction,

with an appearance and a taste that is cool and sweet, thanks to

full bodied orange juice tweaked with Bacardi and packed with lime

wedges and fresh basil. Equally good, the Pineapple Lychee Martini is a smooth pale pink blend of vodka, juices and liqueurs, creating a

unique taste sensation.

Riverside Splendour Swept Away

46

Pineapple Lychee Martini


Barbecued Pork Ribs


There is nothing like a gushing river to lull

you into a state of serenity and the menus –

which are printed on locally recycled paper

– adopt evocative words like ‘Harmony’,

‘Comfort’, ‘Temptation’ and ‘Pleasurable’

as sectional headings. Chef de Cuisine

Made Lugra brings five years of experience

at Breeze, Samaya, Seminyak to the table,

presenting a light and tropical menu with

global influences infusing an eclectic range

of dishes. Seafood is prominent, as are citrus

flavours, fresh fruit and local produce.

We start with Lobster, Octopus,Asparagus,

a sublime seafood melody with sprigs of

mint, basil and parsley scattered amidst

succulent baby octopus, soft sweet prawns

and pale pink lobster, finished with an

invigorating lemongrass dressing. Succulent

Barbecued Pork Ribs have been marinated

for 12 hours, then char grilled and delicately

presented in small segments atop a creamy

potato salad laced with chives. A fragrant

apple-mango salad lightens the dish. Wagyu 2 Ways comes with three cuts of beef,

included short rib and cheek, all coated in

a dark rich reduction. Accompaniments are

prawn foam, a divine lobster tempura, and

purees of carrot and green pea.

Wagyu 2 Ways

Citrus Crush

Lobster Octopus Asparagus


Dinner is quite a formal affair, with a la carte options and a tantalising

tasting menu, while the lunch menu is more causal, offering salads,

sandwiches and local favourites, and there are separate menus for

vegetarians and for kids. Classic style high tea is also served, albeit

in a contemporary presentation – scones with homemade jam, finger

sandwiches, strawberry and apple tarts and divine chocolate éclairs

arrive on a sleek black and silver display stand.

It is with some regret that we leave this enchanted river setting,

climbing back into the buggy for the return journey to the top of the

gorge and back to reality. \AB

SWEPT AWAY @ SAMAYA UBUDBanjar BaungDesa SayanPh +62 361 973 606Open lunch 11 – 3 / Dinner 6 – 11 Seat 25

High Tea

Tomato Basil Mouse with Guava Sorbet & Passion Fruit Sauce


dining & leisure

W ith a stunning location on the wide sweep of Jimbaran

Bay, the theme of flowing water is all pervasive at

InterContinental Bali Resort. Water gardens flank

the entrance to the lobby which is dominated by a wave-shaped

statue representing Baruna, God of the Ocean. Gazing up at the

high ceilings reveals magnificent murals of mermaids and fish, while

the path to the beach leads across fountain-filled ponds, passing

elaborate water dragons carved from stone.

The resort also acts as a base for The Rip Curl School of Surf –

a long established school on the island that teaches surfing, kite

surfing, wake boarding, wind surfing and body boarding. The tranquil

waters of Jimbaran Bay provide ideal conditions for the latest craze,

Stand up Paddle, which is easy to learn and a lot of fun. Friendly

Rip Curl staff start with basic flat water training, graduating to

wave surfing, and can also organise guided tours. As of April they

are joined by SUP-Bali, a world leader in Stand Up Paddle board

equipment Starboard, to provide an even greater range of programs

and equipment.

Paddling can be a hungry business, so after your lesson stay on to

indulge in the range of dining options available at InterContinental

Jimbaran Gardens @InterContinental Bali Resort

Ayam Goreng Serundeng

Barong Cocktail

Bali Resort. Perhaps a refreshing Barong Cocktail or an Apple Mint Mojito at the Sunset Bar, adjacent to Rip Curl, with tables scattered

on the sand under the trees, or a light meal such as Create your own salad and Seafood Skewers. Over at the newly renovated Jimbaran

Gardens, seafood dominates the menu, with a nightly display of ‘catch

of the day’ to select from, grilled with your choice of sauce, such as

Balinese lemongrass, pesto or chilli sambal. The restaurant revamp

saw a shift towards authentic Indonesian and Balinese flavours.

Signature Balinese offerings include, Jimbaran Bay Experience with

whole Barramundi grilled over charcoal and rubbed with a traditional

Balinese spice blend or the Sari Laut Jimbaran a fisherman’s platter

of lobster, mahi mahi, tiger prawns and squid.

We start with a typical west Javanese dish Asinan, a crunchy and

piquant mix of vegetables, peanuts and tropical fruit pickled in

vinegar and brown sugar. A bowl of crispy kerupuk, (crackers) in

various flavours makes a great accompaniment. The Ikan Bakar is a

whole snapper coated in an aromatic, slightly sweet blend of spices

and served with pickled vegetables, fried tofu and tempe, and water

spinach in coconut. Ayam Goreng Serundeng is tasty deep fried

spring chicken with vegetables, delicious Pepes Tahu, (tofu cooked

in banana leaves) and sticky rice – also cooked in leaves.

Ocean Life



Sometime a big appetite simply demands

pizza, and the wood fired oven, built in

the shape of the leaning tower of Pisa,

produces good, Italian style pizzas, such

as Fishermans, Diavola with salami, or my

choice – Reine with artichokes, olives and

ham. Other international flavours included

salads, curries and burgers. We have

a lovely, homemade Javanese Mango Cheesecake with mango coulis, and you

can also choose from a range of classic

Indonesian desserts like Es Campur. Finish

the day with a round of drinks in the pool bar

which is cleverly designed to be surrounded

by water – without actually having to get in

the water, or head into Spa Uluwatu which

specialises in marine based therapies. \AB

INTERCONTINENTAL BALI RESORTJalan Uluwatu no.45, JimbaranPh. +62 361 701 888Open 10.30am – 11.00pmSeat 80Jimbaran Map B - 4

Asinan

Javanese Mango Cheesecake

Apple Mint Mojito


the specialist

i n the fall of 2009 Australian chef Bradley

Pittman decided to take his cooking

career to the next level and broaden his

perspective by finding new ingredients and

new flavours. Bali was his destination, and

he now occupies the Executive Sous Chef

position at Padma Resort Bali, at Legian.

Bradley grew up on the Gold Coast in

Australia, and discovered an affinity for the

kitchen early on. While his friends would

spend all their spare time on the beach,

Brad, would be helping his grandmother in

the kitchen, dicing, chopping and mixing

ingredients. This blossoming cooking hobby

eventually became an obsession, leading to

enrollment in a four year cooking internship,

where his talent and discipline marked him

for a serious perusal of the culinary arts. On

completion of his internship, he worked at

several restaurants and hotels on the Gold

Coast, before making the leap to Sydney

and then on to Bali.

Today, he brings sophistication and a

melodic imagination to the menu at Bella

Rosa Italian Restaurant. His upcoming menu

for Bella Rosa including delicacies such as

Salad of Baby Romaine, pickled onion, feta,

radish, dill, garlic breadcrumbs with apple

cider vinaigrette, Tomato Carpaccio with

vodka marinated salmon and a berry puree,

Rigatoni with Chicken Liver, chili, tomato

concasse finished with torn basil and grated

grana padano. \AM

BRADLEY PITTMANExecutive Sous ChefPadma Resort Bali at LegianJalan Padma 1, LegianPh +62 361 752 111

melodic imagination

bradley pittman

Salad of Baby Romaine Rigatoni with Chicken Liver


the specialist

Chef Arouna Ibouda’s world is one of flavour and style, his vision permeates every

detail in every dish, creating a truly inspired dining experience. As a chef he’s a

perfectionist, skipping the bread service all together because if he serves bread

he’s determined to bake it himself, and do it right. He throws quick/instant ingredients out

from his kitchen and starts homemade dishes from scratch. As Executive Chef at Bali Mandira

Beach Resort & Spa he composes dishes with the delicate sensibility and sophisticated

playfulness of French flavour with just a hint of an international twist.

Ilbouda began his culinary career at the age of 18 when he started working at two-Michelin

stars restaurant, Gilles Tournadre, in his home town in Normandie, France. Determined to fully

explore the culinary world, Arouna moved to Paris, working at several restaurants, including

Plaza Athenee and the famous worldwide franchise dining business – Bistrot de Savoie, where

he refined his skills by creating precise and well-executed fine dining dishes. From there, he

was assigned to work as a chef for celebrity tours for five years; Madonna, Rolling Stones,

50 cents, BB King, Black Eye Peas, Snoop Dog to name a few. Searching for a new cooking

adventure, Arouna decided to come to Bali first working at Karma Resort, before moving

on to Bali Mandira. Here, his technical execution and precision shine through in unpretentious

creations – Gnocchi, Mixed Grilled and Tropical Gazpacho. Desserts such as Chocolate Delice and Maccaron Tower elevate the ordinary to something truly special. \AM

AROUNA ILBOUDAExecutive ChefBali Mandira Beach Resort & SpaJalan Padma 2, LegianPh +62 361 751 381

chef arouna Ilbouda

the perfectionist

Maccaron Tower

Chocolate Delice


let’s cook

B akwan jagung, or corn fritters are a very simple, yet

delicious side dish or snack in Indonesia that are

found in any warung or restaurant offering authentic

Indonesian cuisine. Bakwan jagung is normally made with

fresh corn or sweet corn that can be found at almost every

grocery store or local market. However, you can always

opt for canned corn as a ready-to-use ingredient. Below is

simple recipe for cooking your own sweet corn fritters. \AM

Ingredients- 150 gram canned corn/peeled fresh corn

- 1 egg

- 50 grams plain flour

- 1 stalk celery

- 1 stalk spring onion

Spice Paste- 3 shallots

- 2 cloves of garlic

- 2 red chillies

- 2 bird's eyes chillies (optional)

- 1 tablespoon of coriander

- 1 kaffir lime leaf

- Salt and sugar to taste

DirectionsBlend or grind all the ingredients for spice paste. Then add

the corn, and continue blending (grinding roughly.) Put the

mixture into a bowl, add the flour, celery, spring onion and

egg. Mix well. Heat the oil in deep wok, and fry 1 tablespoon

of mixture at a time until slightly brown.

Tips: You can add some fresh small prawns into the mix

for more flavour.

Bakwan Jagung

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healthy food

Deity of Miracle Vegan Cuisine

The motto of Deity of Miracle is ‘Serve

with love’ and this vegan restaurant

aims to provide delicious food that

is also healthy. Owner Cathy Tan explains

that she wants to “Promote veganism,”

which she describes as a “New lifestyle for

the future, as people become more health

conscious.”

The restaurant is set in an attractive bale on

Sunset Road just before Carrefour. Potted

pink frangipani surround the entrance and

we climb the stairs to find a welcome breeze

flowing through the pavilion which features

a whole wall of Laughing Buddha statues.

“We want people to feel happy when they

are here,” says Cathy. The view is quite a

dichotomy with Sunset Road on one side,

and serene rice paddys on the other. A

garden with small pavilions surrounding a

pond provides a secluded seating area.

A round of fresh pure juices is welcome,

the Kedondong is exceptional, a slightly

sour, apple-like fruit sweetened with plum

to make a delicious thirst quenching drink.

There is also a luscious dark pink Dragon Fruit Juice and a thick green Vegetable Juice, hot choices include Chrysanthemum Tea and Soya Milk.

Chef Bong Jie Long is from Kalimantan and

studied the art of vegan cooking in Batam,

he tells me that he chose veganism for

health and ethical reasons. His extensive

menu blends Indonesian, western and

Kedondong Juice and Dragonfruit JuiceNasi Goreng

Noodles with Pumpkin Sauce Nasi Rendang


Chinese dishes with lots of interesting options

that I am curious to try. Evocative names like

The Miracle of Happiness and Wealthy of Miracle make me smile. We start with Sup Rumput a thick soup of seaweed and carrot,

and move on to excellent Vegan Spring Rolls

which are battered, crunchy and served with

a hot chili dipping sauce. A refreshing Fruit Salad laden with dragon fruit, strawberries,

grapes and pineapple, is followed by Nasi Vegan Bali a tasty cutlet of julienned

vegetables wrapped in soy served with rice

and zesty green beans cooked in coconut

milk. The Nasi Rendang comes as a set, with

a rich, sweet and spicy mushroom rendang

accompanied by moist tempe (soy bean cake)

fried mushroom and singkong – cassava

leaf cooked in coconut milk. The serving of

Noodles with Pumpkin Sauce is huge, with

fat hokien noodles tossed with tempe, button

mushrooms and red peppers all infused with

the delicate flavour of pumpkin.

Dessert is a range of traditional Es Campur,

colourful concoctions of fruit and ice,

including a glass of Fruit Salad topped with

icy cool syrup, tape, fermented cassava

and Es Cendol made with coconut milk. A

perfectly cool and refreshing end to a light and

healthy meal. \AB

DEITY OF MIRACLESunset Road 88 Dewa RuciKutaPh +62 361 764 788Open 11am-10pmSeat 150Kuta Map A - 5

Fruit Salad

Sup Rumput Es Campur

••••••••••••••••••••••••••••

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.

Honey…. I like tea with honey in it.

Prawn.... I really like prawn satay.

Snack.... I want to make some onde onde as the snack.

Meatball soup…. I really like meatball soup.

Ginger Tea... I want to order one hot ginger tea, please.

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

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

Food…. I like to try Indonesian food.

Steak... Let’s go to Swept Away for the steak!

Cake... In Three Monkeys they have some delicious cakes.

Avocado Juice… Can I order one avocado shake, please?

Drinks.... I want to have some drinks in that bar.

Dessert… What’s the menu of the dessert tonight?

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

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

Dinner…. I want to have dinner in Salsa Ferde.

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.Madu…. Saya suka teh dengan madu di dalamnya. Udang.... Saya suka sekali sate udang.Cemilan... Saya mau membuat onde onde sebagai cemilan. Bakso.... Saya suka sekali bakso.Teh Jahe... Saya mau pesan teh jahe panas satu.Piring dan sendok…. Saya perlu piring dan sendok yang baru.Anggur Putih... Boleh saya minta segelas anggur putih.Makanan.... Saya mau coba makanan Indonesia.Stik.... Mari ke Swept Away untuk hidangan stiknya!Kue…. Di Three Monkeys mereka punya beberapa kue yang enak.Jus Alpukat…. Bisa saya pesan satu jus alpukat?Minuman... Saya mau minum minuman di bar itu.Pencuci Mulut…. Apa menu untuk pencuci mulut malam ini?Makan siang.. Apa kamu punya menu spesial makan siang?Meja... Bisa saya pesan satu meja untuk 10 orang?Makan Malam.. Saya mau makan malam di Salsa Ferde.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....

Potato Head



map and directoryLet’s Eat!your culinary Guide


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tt

pulp art juiceteriaJalan Umalas 2 No. 78P +62 361 731 212

rumoursJalan Kayu Aya 100 OberoiP +62 361 738 720

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

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

sip wine barJalan Raya Seminyak 16AP +62 361 730 810

spizzikoJalan Kayu Aya, OberoiSeminyak SquareP +62 361 780 9374

swichJalan Werkudara 538Double Six, LegianP +62 361 212 0028

the santan restaurantJalan Kayu Aya, OberoiSeminyak Beach Resort and SpaP +62 361 730 814 trattoria Jalan Kayu Aya, OberoiP +62 361 737 082www.tratorriabali.com

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

vivai restaurantJalan Kayu Aya, Oberoi No. 1-80361Seminyak SquareP +62 361 738 016E. [email protected]

warisanJalan Raya Kerobokan 38Ph +62 361 731 175

warunG bali bonitaJalan Petitenget 2000xPh +62 361 473 1918

warunG taulanBanjar SemerKerobokanPh +62 361 732 454


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@ discovery kartika plaza hotelJalan Kartika Plaza, South Kuta Beach 80361, PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com

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

made’s warunGBanjar Pande Mas Jalan PantaiP +62 361 755 297

maGnolia cafe @ aston Grand kuta hotel & 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

roots @ mercure harvestlandJalan By Pass Ngurah Rai, Simpang SiurP +62 361 750 483

samudra café@ Grand istana rama Jalan Raya Pantai KutaP +62 361 752 208

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

secret GardenPasar Agung Poppies IP +62 361 757 720www.secretgarden_barcafe.com

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

take japanese restaurantJalan Patih Jelantik, LegianP +62 361 759 745

tenkaiJalan Padma I, LegianP +62 361 752 111

the balinese villaGe @ ramada bintanG bali resortJalan Kartika Plaza, Tuban P +62 361 753 292

the beach lounGe@ pro surf schoolJalan Pantai KutaP +62 361 751 200

the pond @ discovery kartika plaza hotelJalan Kartika PlazaSouth Kuta Beach 80361 PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com

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

aGlio olioJalan Legian 476Legian KajaP +62 361 755 927

anomali coffeeJalan Kayu Aya No. 7BOberoi

aviary restaurantJalan Kayu aya 80361 Laksmana Oberoi Unit C1-C2Seminyak SquareP +62 361 732512www.aviarybali.com

bale baliJalan Kunti 488P +62 361 732 731

bali bakeryJalan Kayu Aya, Oberoi 80361 Seminyak Squarewww.balibakery.com

bella rosaJalan Padma 1, LegianP +62 361 752 111www.padmahotels.com

bian yueBanjar Umalas Kauh II 106/Tunon, KerobokanP +62 361 473 5405

biancoJalan Padma, LegianP +62 361 760 070www.rama-restaurants-bali.com

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

black canyonJalan Kayu AyaOberoi Unit C5-D5Seminyak SquarePh.+62 361 738029www.blackcanyon.co.id

braGa cafeJalan Kayu Aya, Oberoi Unit D7 Seminyak SquareP +62 361 216 7833 brasserieJalan Kartika PlazaP +62 361 751 369

café baliJalan Kayu Aya P +62 361 736 484

café deGanJalan Petitenget 9P +62 361 744 8622

café marzanoJalan Arjuna/Double SixP +62 361 874 4438

café mokaJalan Raya SeminyakP +62 361 731 424

café zuchiniJalan Oberoi No. 49P +62 361 736 633

chez Gado GadoJalan Camplung Tanduk (Dhyana Pura) 99P +62 361 736 966

earth cafeJalan Kayu Aya 99, OberoiP +62 361 736 645

fire @ w retreat & spa baliJalan PetitengetP +62 361 473 8106

flapjaks seminyakJalan Petitenget No. 88XP +62 361 847 5471

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

Grocer & GrindJalan Kayu Jati 3XPetitengetP +62 361 737 321

happy falafelJalan Camplung TandukP +62 361 738 052

hu’u bar & Grill Jalan Petitenget, KerobokanP +62 361 736 576www.nutmegsrestaurant.com

husk @ royal beach seminyakJalan Camplung Tanduk P +62 361 730 730

il cocoJalan Camplung Tanduk 99P +62 361 300 0598

kafe betawiJalan Kayu Aya, Oberoi Unit C 03Seminyak SquareP/F +62 361 736765E. :kafebetawi.comwww.kafebetawi.com

lobréJalan Drupadi II No. [email protected] +62 812 3364 759 69

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

piduh restaurantJalan Petitenget 18DKerobokanP +62 361 922 1918

sandpitJalan Arjuna/Double Six (beach side)P +62 361 960 0910

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

oma thia’s kitchenJalan Mertasari No. 2B-CBr. Pengubengan KauhKerobokanP +62 361 367 0654

the french kitchenJalan Petitenget 2XP +62 361 847 5394

passarGadJalan Camplung Tanduk 3P +62 361 738 857

potato headJalan PetitengetP +62 361 737 379

abah coffeeSunset Road No. 7P +62 361 750 341

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

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

dapur sedapJalan Kediri No. 45TubanP +62 361 753 389

deity of miracleSunset Road 88Dewa RuciP +62 361 764 788

flapjaksComplex Kuta SidewalkJalan Kartika Plaza P +62 361 765 100www.rama-restaurants-bali.com

Gabah @ ramayana resort & spaJalan Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com

Gion japanese resto & cafeJalan Dewi Sri 9 (Gosyen Hotel 2nd Floor)P +62 361 914 9333

Goodys cafe @ cucinaDouble Six BeachP +62 361 216 8294

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

Gubuk makan manG enGkinGJalan Nakula 88P +62 361 882 2000

h2o @ bali dynasty resortJalan Kartika, TubanP +62 361 752 403

hard rock caféJalan Pantai KutaP +62 361 755 661www.hardrock.com

kuta

seminyak

restaUrants

wild orchid @ anantaraJalan Camplung Tanduk P +62 361 737 773www.anantara.com

zushiyaJalan Raya KerobokanP +62 361 366 1255

café mokaJalan Raya AnyarP +62 361 844 8933

merica @ pan pacific nirwana bali resortJalan Raya Tanah LotPO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali

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

deus ex machinaJalan Batu Mejan No. 8, Canggu Ph +62 361 368 3395

echo beach houseJalan Pura Batu Mejan, Echo Beach CangguP +62 361 747 4604

Green GinGerJalan Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640

om beach lonGue 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

ares @ sudamalaJalan Sudamala No. 20P +62 361 288 555

basilico @ sanur beach baliJalan Danau Tamblingan, 80228P +62 361 288 011www.sanurbeach.aerowisata.com

cafe batujimbarJalan Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com

fivelementsPuri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung 80352Ph +62 361 469 206

Gelato secretsJalan Monkey ForestP +62 361 977 899

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

indochine @ the mansion resortJalan Penestanan, SayanP +62 361 972 616www.themansionbali.com

juice ja caféJalan Dewi SitaP +62 361 971 056

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

little k Jalan Hanoman Pengosekan (behind Siam SallyP +62 361 971 236 mozaic Jalan Raya Sanggingan P +62 361 975 768www.mozaic-bali.com

murni’s warunGCampuhan BridgeP +62 361 975 233www.murnis.com

padi @ furama xclusive villas & spaBanjar Bindu, Mambal, 8 Jalan MelatiP +62 361 898 8688

petulu @ kamandaluJalan Andong, Banjar NagiP +62 361 975 825

ryoshiJalan Raya UbudP +62 361 972 192

siam sallyJalan Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com

swept away @ samaya ubudBanjar Baung, Desa SayanP +62 361 973 606

starbucks ubudJalan Raya Ubud, CampuhanP +62 361 978 189

three monkeys ubudJalan 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

waroenG bernadettethe home of rendanGJalan Raya MasBr. Teges YangloniP +62 361 971 852

water Garden café @ The Water Garden HotelJalan Raya CandidasaP +62 3634 1540

café mokaJalan Raya UluwatuP +62 361 780 5938

chirinGuito el kabronJalan Pantai CemonkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416

chocolate caféJimbaran CornerJalan Raya UluwatuP +62 361 704 663

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 kandaraJalan Villa KandaraBr. Wijaya Kesuma UngasanP +62 361 848 2200

finn’s beach club @ semara luxury villa resortJalan Pantai Selatan Gai Banjar Wijaya Kusuma, UngasanP +62 361 848 2111

Grande café @ le Grande suitesBl. 5 Pecatu Indah ResortJalan Raya UluwatuP +62 361 848 1388

jimbaran beach clubMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922

ju-ma-na @ banyan tree unGasanJalan Melasti, Br. KelodUngasan, Jimbaran P +62 361 300 7000

karma lounGe @ karma jimbaranJalan Bukit PermaiP +62 361 708 800

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

jimbaran Garden @ intercontinetal bali resortJalan Uluwatu 45P +62 361 701 888

pepenero Temple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677

sinGle finUluwatu (below Blue Point)P +62 878 620 398 66

warunG keramik @ jenGGala GalleryJalan Uluwatu IIJimbaranP +62 361 703 311www.concepts.com

taman wantilan @ four season jimbaran P +62 361 701 010www.fourseasons.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

manik orGanikJalan Danau Tamblingan 85P +62 361 855 3380

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

the villaGe @ Griya santrian Jalan Danau Tamblingan 47 P +62 361 285 025www.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

sector bar-restaurant lounGe & even houseBalibeach Golf Course Jalan Hangtuah No. 58P +62 361 287 733

suarti maestroJalan By Pass Ngurah Rai No. 311P +62 361 288 739

telaGa naGa @ bali hyatt Jalan Danau Tamblingan 89P +62 361 281 234

the street caféJalan Danau Tamblingan No. 21P +62 361 285 953

the villaGe @ Griya santrian Jalan Danau Tamblingan 47 P +62 361 285 025www.santrian.com

canggu

sanur

three monkeys sanurJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002

ayunG terrace @ four seasonsSayan, UbudP +62 361 977 577

bali starlinG restaurant @ bali bird park Jalan Serma Cok Ngurah Gambir, Batubulan, GianyarP +62 361 299 352

batan waruJalan Dewi SitaP +62 361 977 528

bebek tepi sawahJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338

bridGes baliJalan Raya CampuhanP +62 361 970 095

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

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

café des artistes Jalan Bisma 9XP +62 361 972 706

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, Bj NagiP +62 361 972 111 www.cascadesbali.com

clear caféJalan Hanoman No. 8P +62 361 889 4437

coffee & ...Monkey Forest Road No 67P +62 361 972 950

elephant safari park and lodGeJalan Elephant Park taro/TegalalangP +62 361 721 480

gianyar-ubud

karangasem

jimbaran-uluwatu


Zushiya

tamarind @ the banyan tree unGasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000

tapis @ kayu manis JimbaranP +62 361 705 777

yeye’sPadang Padang BeachJalan LabuansaitPecatu, BukitP +62 361 742 4761

amarta @ melia tanjunG benoaJalan PratamaP +62 361 771 714

bumbu baliJalan Pratama P +62 361 774 502

eiGht deGrees south @ conradJalan Pratama 168 P +62 361 778 788www.conradhotels.com

GiorGio italian cuisine @ aston bali beach resort & spaJalan Pratama 68 X P +62 361 773 577

rin @ conradJalan Pratama 168 P +62 361 778 788www.conradhotels.com

sakalaJalan Pratama 88 P +62 361 774 499

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

spice @ conradJalan Pratama 168 P +62 361 778 788www.conradhotels.com

ulamJalan Pratama No. 88P +62 361 773 738

bawanG merahJalan By Pass JimbaranP +62 361 770 210

boneka @ the st. reGis bali resort P +62 361 847 8111 www.stregis.com

laGoona @ ayodya resort baliJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102

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

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 Batan Kendal 52 Block VP +62 361 275 2007www.scenia.co.id

sour sally @ mall bali GaleriaSimpang Dewa Ruci Lt. 1 Unit 1A No. 8P +62 21 451 038

the cellardoor - hatten winesKompleks Dewa Ruci 3Jalan By Pass Ngurah RaiP +62 361 767 422

waterbomJalan Kartika Plaza, TubanP +62 361 755 676

zerospiritsJalan Legian 94, KutaP +62 361 754 244

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 nusa dua private villas & spaBTDC Area Nusa Dua 80363P +62 361 770 777www.kayumanis.com

raja’s @ 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

88 clubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540

aston pool bar@ aston kuta hotel & residenceJalan Wana Segara, KutaP +62 857 754 999

bahianaJalan Camplung Tanduk 4, SeminyakP +62 361 736 662

blue eyesJalan Bypass Ngurah Rai 888 SanurP +62 361 806 1333

boshe vvip lounGeJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600

brewers beer GardenJalan Legian No. 157KutaP +62 361 754 915

centerstaGe@hard rock hotelJalan Pantai KutaP +62 361 761 869

deejay clubJalan Kartika Plaza 8XP +62 361 758 880

divine wonderlandJalan Kayu Aya, OberoiP +62 361 730 759

woobar @ w retreat & spa baliseminyakJalan PetitengetP +62 361 473 106

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

kinG cole bar @ st reGis bali resortKawasan Pariwisata Nusa Dua Lot S6P +62 361 847 8111

ku de taJalan Laksmana 9 SeminyakP +62 361 736 969

m bar GoJalan Legian, KutaP +62 361 756 280

nammos beach club@karma kandaraJalan Villa KandaraBanjar Wijaya Kusuma UngasanP +62 361 848 2222

oceans 27@ discovery shoppinG mallJalan Kartika Plaza P +62 361 765 027www.oceans27.net

cLUbs and bars

arts replica foodKompleks Ruko Tuban Plaza No. 2Jalan By Pass Ngurah Rai, TubanP +62 361 759 501

baliepicureLuxury CateringJalan Raya Kerobokan No. 253, KerobokanP +62 361 737 121

bali deliJalan Kunti 117XP +62 361 738 686

bali fine wineJalan Kayu AyaSeminyak SquareP +62 361 364 7376

bali 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 Aya, 80361 Unit E - 1P +62 361 738 026

coco GourmetDiscovery Shopping MallJalan Kartika Plaza, KutaP +62 361 769 611

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

drum whiskyJalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, TabananP +62 81 3370 65688

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

kou cuisineJalan Monkey Forest, UbudP +62 361 972 319

nusa dua


MIsceLLaneoUs

tanjung benoa

oziGo bar ubudJalan Sanggingan UbudP +62 81 974 728

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

round barJalan Penestanan KlodSayan, UbudP +62 361 976 738

rooftop dine & music lounGeJalan Raya Legian No. 117, KutaP +62 361 300 1101

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

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 lobby @ nusa dua beach hotel & spaKawasan Pariwisata Nusa Dua Lot 4P +62 361 771 210

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

Sakala


Ngurah Rai International Airport (International Arrival)

Kuta/Seminyak/Canggu // 3V Kerobokan . 100 Sun Set . Abah Coffee . Airport (VOA) . Aglio Olio . Al’Dente . Anantara Resort Seminyak Bali

. Anomali Coffee . Aston Denpasar . Aston Kuta . Aston Grand Kuta . Aviary Restaurant . BIMC . Bale Bali . Bali Bakery . Bali Deli . Bali Dynasty . Bali

Fine Wine . Bali For You . Bali Mandira Beach Resort & Spa . Bali Star . BaliEpicure . Bawang Merah . Bebek Tepi Sawah . Beras Merah . Bianco

. Bian Yue . Biku . Black Canyon . Bliss Wayan Hotel . Blue Fin . Braga Café . Brasserie . Boshe VVIP Lounge & Restaurant . Bubba Gump . Cafe

Degan . Cafe Marzano . Cafe Moka Seminyak . Cafe Moka Canggu . Casa Gourmet . Chez Gado Gado . Coco Bistro . Coco Gourmet . Cocoon .

Coffee Corner . Colonial Living . Dapur Sedap . Deity of Miracle . Desa Seni . Deus Ex Machina . Dijon Cafe . Divine Wonderland . Domino Pizza .

Drum Whisky . Echo Beach House . Elite Havens . Elysian’s . Embun Live Cafe . Enhay Cafe . Evo . Flapjaks . Gabah . Garuda Indonesia @ Kuta

Paradiso . Gion . Goody’s . Grand Istana Rama . Green Ginger . H20 @ Bali Dynasti Resort . Happy Falafel . Hard Rock Cafe Bali . Hard Rock Hotel

. Hard Rock Radio Bali . Harris Resort Kuta . Harris Riverview . Hatten Wine . Holiday Inn Resort “Envy” . Hu’u Bar & Grill . Ifiori . Il Coco . Indowines

. Juice Ja . Kayugaya . Kafe Betawi . Kebab Palace . Kemayangan . Khaima Restaurant . Khrisna Group . Khrisna Kreasi . Kokonut Suites “Suka

Suka” . Kokoya . La Cucina @ Discovery Kartika Plaza Hotel . La Lucciola . Little Green . Lobré Bar & Grill . Maccaroni . Ma Joly Restaurant &

Lounge . Mannekepis Jazz-Blues Bistro . Métis . Minimart Double Six. Minimart Pantai Kuta . Minimart Oberoi . Nero Bali . Oenpao . Om Beach

Lounge Restaurant . Oma Thia’s Kitchen . Padma Resort & Hotel Bali . Pan Pacific . Pantry Magic . Passargad Persian Restaurant . Patra Bali

Resort & Villa . Papa’s Cafe . Papaya Fresh Gallery . Pavone . Pepito Tuban . Piduh . Potato Head . Pulp Art Juiceteria . Queen’s of India . Queen’s

Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seaside Cottage . Rooftop @ Legian 1O1 . Royal Beach Seminyak .

Sandpit . Sari Organik . Sarong . SDP . Sea Circus . Secret Garden . SIP . Spizziko . SoHo . Stadium . Sticky Fingers . Sun Island Hotel . Swich .

Take . The Balcony . The Beach Lounge . The French Kitchen . The Haven Seminyak . The Kayana . The Legian Bali . The Samaya . The Santan

Restaurant .The Stones “Salt”. The Oberoi Bali . The Patra Bali Resort & Villas . The Vira Bali Hotel “The Grill Corner” . Tj’s . Trattoria . Ultimo .

Utopia . ViAiPi . Vivai Restaurant . W Retreat and Spa Bali . Wahana Money Changer . Warisan . Warung Bonita Bali . Warung Jerami . Warung

Made Kuta . Warung Made Seminyak . Warung Taulan . Waterbom . Yut’z . Zero Spirit . Zula Vegetarian Paradise . Zucchini . Zushiya .

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

Boshe . Cafe Moka . Cafe Uluwatu Indah . Conrad . Dimare @ Karma . El Kabron . Finn’s @ Semara . Four Seasons Hotel . Garuda Indonesia @ Bali

Collection . Gending Kedis . Grand Hyatt Bali . Honey & Bread . Intercontinental Bali Resort “KO” . Karma Lounge . Kayumanis Nusa Dua “Piasan”

. Kupu Kupu Jimbaran Suites . Laguna Garden . Le Grande . Melia Resort Nusa Dua . Melia Tanjung Benoa . Minimart Jimbaran . Minimart Tanjung

Benoa . New Kuta Condotel . Nikko Bali Resort & Spa “The Shore” . Novotel Coralia Benoa . Novotel Nusa Dua . Nusa Dua Beach Hotel . Paon @

Taman Beghawan . Pepenero . Pepito Jimbaran . Ramada Resort Benoa “The Tao Bali” . STP Bali . Sakala . St Regis Bali . Single Fin . Tamarind

Kitchen . The Bay Bali . The Laguna A Luxury Collection Resort & Spa . The Westin Resort . Warung Keramik . Yeye’s .

Denpasar/Sanur // Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Bali Safari & Marine Park . Cafe Batujimbar . Charming . Cinnamon

. Flapjaks . Fivelement . Fortune Cookie . Garuda Indonesia @ Jalan Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur .

Grand Sanur . Griya Santrian/The Village . Kopi Bali House . Lotus Restaurant . Manik Organic . Massimo . Mercure Sanur . Mezannine Restaurant

& Bar . Minimart Sanur . SPB Denpasar . Sanur Beach Hotel “Basilico” . Scenia . Sector . Smorgas . Starbucks . Storm Beer . Street Cafe . Suarti

Maestro . Sudamala . Three Monkeys Sanur

Ubud // Amandari . Bali Bird Park . Bridges Bali . Bunute . Café de Artiste . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic .

Gelato Secrets . Kou Cuisine . Kupu Kupu Barong . Little K . Petulu @ Kamandalu . Pita Maha . Puri Ahimsa “Fivelements” . Round Bar . Sawah

Indah . The Mansion “Indochine” . The Samaya Ubud . Three Monkeys . Tut Mak . Uma Ubud . XL Lounge . Warung Bernadette .

Others // Alila Karangasem .

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

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 Hotel Conventios

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

InterContinental Jakarta Midplaza . Kristal . Mandarin Oriental Jakarta . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih .

Novus Hotels & Resort . Park Lane . Prima Plaza Hotels & Resort . Ritz Carlton . Shangri-La Hotel . Sparks Hotel . Starbucks . Sultan Hotel . Swiss-

Bel Hotel International . Unilever

* Let’s Eat reserves the right to change pickuppoints at any time and without prior notice

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your culinary Guide


Jl. Raya Kerobokan No.38, Kerobokan, Seminyak, Bali T +62 (0) 361 731175, 7492796E. [email protected] W. www.warisanrestaurant.com

vol - 33 letseat issue

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