vol - 45 letseat issue

let’s eat! 1

APRIL 2013 EDITION 45 ISSN 2085-5907

KOJapanese Serenity

GOldenlOtus

A Classic Beauty

CelebratingGolden Week

the Island’s Freshest seaFOOd

MARRYING BALI’S FRESHEST INGREDIENTS WITH ORIGINALRECIPES TO CREATE SELECTION OF PIZZAS, PASTAS AND OTHER ITALIAN INSPIRED DISHES

NIKKO BALI RESORT AND SPA - LOWER LOBBYOPENS DAILY FROM 07.00 PM TO 11.00 PMFOR FURTHER INFORMATION AND RESERVATIONSPLEASE CALL +62 361 773 377 OR EMAIL US AT [email protected]

fall in love with pizzaall over again...

let’s eat! 3

4 let’s eat! www.letseatmag.com

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April

The Latest12-15

Local Cuisine16 Kayun Heart of Bali

The Essentials20 Watermelon Spa Food22 Balinese Boreh

Must Try28 Ginger Moon Asian Innovation

The Newest32 Garoupa New Age Chinese Dining

Spotlight36 Golden Lotus A Classic Beauty

The Main Affair40 KO Japanese Serenity

Decadent Dessert46 Gaya Gelato Italian Passion

Musings

4624 Catch of The Day The Island’s Freshest Seafood

Our CoverLocation: KO - Japanese Restaurant

Photo: Heri Obrink

www.letseatmag.com let’s eat! 7

The Specialists50 Chef Sia Kee Hun, Chef Miyake Takahiro

The Insider52 Kiyofumi Okamoto Manager & Chef Take

Japanese Restaurant

Let’s Cook54 Balinese Curry

Soul Food56 Butter Home-Style Baking Let’s Sip62 Drop Street Smart Coffee Regulars

66 Food Talk

67 Map & Directory

76 Pick Up Point

5662

2850


E-mail Us Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.

KO

- J

apan

ese

Rest

aura

nt

Hello and welcome to Let’s eat! magazine,

your culinary guideline to the island of Bali.

Golden Week will be celebrated in Asia

in the first week of May, and in honour of the

many Japanese visitors who holiday in Bali

during this time, our theme for this issue is

fresh seafood.

The great Balinese fishing tradition has

withstood the test of time and early each

morning thousands of fishing boats head out

into the darkness, returning at dawn with fish,

lobster, crab and octopus that will turn up on

menus across the island. Read this month’s

Musings section (p 24) to learn more about the

island’s freshest catch. Our cover story takes

place at KO (p 40) which provides authentic

Japanese cuisine in sumptuous surrounds.

Still on the Asian trail we dine on delicious

Chinese food at Golden Lotus (p 36) and

enjoy fabulous seafood at Garoupa Seafood &

Dine (p 32.) Our search for traditional Balinese

food takes us to Mas, on the outskirts of Ubud

where we enjoy an enchanted lunch at Kayun

(p 16) where food is beautifully prepared as

a ritualistic offering, while our excerpt, Let’s

eat! Culture considers the role of fresh fruit

on the island - which has cultural, culinary and

religious significance.

As always

Bon Apetit

Hendra Oktaviano Editor-in-Chief


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. © 2013 Let’s Eat! ISSN 2085-5907

Senior AdvisorA.A. Ngr. Mahendra

Editor-in-Chief Managing Director Hendra Oktaviano Patricia

TA Bid Business DevelopmentAlison Elizabeth Bone

WritersMenur Astuti

Eve TedjaKartika Dewi Suardana

Creative Director Zulvrisa AndianiGraphic Designer Tri Angendari

Marcomm Director Ayu Sawitri HapsariDirector of Photography Heri Obrink

Account Director Agus Setiawan ([email protected])Account Executive

Margy Margaretha Leander ([email protected])Nunung Parminingsih ([email protected]) Sheron Ruth Claudia [[email protected]]

Multimedia Tommy S HeriadiHRD I. B. Kusuma Wijaya

Distribution & Circulation A.A Shelly Lospalasari & I Nyoman SupartikaCultural Advisor Kadek Wahyudita ‘Penggak’Photographer Contributor Gusi Made Gede

OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, IndonesiaP+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com I www.visi-media.com

BALI

Alison 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 favourite things; writing, traveling and discovering new restaurants

Menur 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 has deepened and she hopes to one day open her own restaurant.

Eve is the newest member to join the Let’s Eat team and says her family’s motto has always been “live to eat,” rather than ‘eat to live.” Aside from eating she also loves to write, travel, design and cook (although, admittedly that also involves eating.)

Dewi admits to falling in love with writing andphotography. Her wandering feet have taken her travelling allaround the archipelago before finally settling in Bali where she set to work capturing theauthenticity of the island in words and images.

your culinary guide

let’s eat! 11


Made from Bali’s grape variety, Alphonse Lavallée, and

cultivated thoroughly in controlled practices, Sababay

Winery is proud to introduce two premium wines from its

vineyard. Pink Blossom, a rosé wine with cerise tones and

a hint of berry fruits, lychee and guava aroma, making it

perfect as an aperitif. For red wine lovers, there is also

Black Velvet, a dark ruby red with a hint of plum, roasted

oak and nutmeg, which pairs well with Asian cuisine.

Heading all three kitchens at The Royal Beach Seminyak

is no easy feat. Yet, newly appointed Chef Willy Setiawan

is effortlessly managing Indonesian-style Husk Restaurant;

Mediterranean inspired The Capris, as well as the resort’s

newly opened teppanyaki restaurant. Indonesian by origin

but nomadic by profession, Setiawan has been cooking

his way from Batam to England, specialising in Indonesian,

Chinese and Japanese cuisine.

Sababay Winery I www.sababaywinery.com

The Royal Beach Seminyak I Jl. Camplung Tanduk I P +62 361 730 730

the latest

If the enticing line up of shops at Beachwalk, Bali’s

beloved new mall is not enough to draw you in, the al

fresco tapas gastrobar on its second floor might change

your mind. Led by Spanish Chef Victor Omar Taborda,

Tapeo Gastro Bar offers an assortment of carefully

prepared tapas as well as authentic Spanish cuisine such

as paella. Panoramic sunset views over Kuta are best

enjoyed while sipping Sangria.

Tapeo Gastro Bar, 2nd Floor C, Beachwalk I Jl. Pantai Kuta

P +62 361 846 5645

Sangria sunset

a new Latitude

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Aside from the gorgeous suites at U Paasha Hotel

Seminyak, guests are also spoiled by F&B outlets such

as Alcove – for all day dining, and Alibi, a funky New

York style bar. Located right in the pulsating beat of

Seminyak’s heart, the hotel is designed in an uncluttered

and relaxing style. Book a room for a very special rate

of USD 140++ per night in one of the 94 suites or 4

penthouses from May 1 - June 30, 2013.

All the way from Napa Valley, the Beringer collection

of classic wines are now available in Bali. Beringer

Vineyard, established in 1876 by Frederick and

Jacob Beringer, is now in its third century of crafting

Napa classic wines, such as Cabernet Sauvignon and

Chardonnay. Being the oldest continuously operating

winery in Napa Valley, Beringer wines set an exemplary

standard of quality, consistency and balance that will

make your drinking experience unforgettable.

Nusa Dua Beach Hotel & Spa is proud to announce its

bountiful choice of function rooms. The resort has seven

function rooms, one large outdoor amphitheatre and five

different themed nights, ready to be set up by the talented

resort management team to cater to all sizes and requests.

Catering specialists, as well as a range of audio-visual

equipment and an efficient business centre are also in

place to support conferences and events.

U Paasha Seminyak I Jl. Laksmana 77 I P +62 361 822 8888

Treasury Wine Estates I www.tweglobal.com

Nusa Dua Beach Hotel & Spa I Kawasan Pariwisata Nusa Dua Lot North 4P +62 361 771 210

LOCATION, LOCATION,LOCATiOn

Napa’s Classic

The Bountiful nusa Dua Space


Conrad Bali is proud to announce David Laval as the Director

of Food & Beverage. The globe-trotting gastronaut was in

charge at Conrad Maldives before landing in Bali. His magic

can already be seen in the revamped Eight Degrees South

menu, now suffused with locally sourced produce and a special

‘Balinese’ touch. Laval’s breadth of experience, learned through

work and travel in esteemed establishments such as ‘Relais &

Chateaux’ Le Lemuria of Seychelles, and the Mayfair London,

will undoubtedly lead Conrad Bali to a whole new culinary level.

Recently opened Anantara, Bali Uluwatu, sure knows how to

make a splash. Newly appointed Executive Chef, Kai Kauder

and his team have been busy creating a menu of French,

Asian and Mediterranean inspired cuisine. A German native,

Kauder has belted 18 years cooking experience in Asia’s best

establishments such as Anantara, HuaHin, winning fame for

the resort named Thailand’s Best Restaurant by Tatler for three

years running. Kauder will present Anantara’s signature Thai

dishes infused with Indonesian influence. Definitely

something to look forward to!

Conrad Bali I Jl. Pratama 168 Tanjung Benoa I P +62 361 778 788

Anantara Bali Uluwatu I Jl. Pemutih Labuan Sait Uluwatu P +62 361 895 7555

The Golden touch

Uluwatu’s new Chef

the latest

The legendary Bali Hyatt Sanur is proud to introduce

a revamped menu in their Cupak Bistro. The bistro is

serving a range of Indonesia’s popular dishes from Bali and

Manado which are renowned for being rich in herbs and

spice. Local desserts such as Es Cendol and Bubur Injin are

also offered. If that’s not enough to satisfy your appetite,

there are other delectable alternatives to try at the classic

Chinese restaurant, Telaga Naga, or perhaps the Seafood

BBQ by the pool at Omang- Omang Grill.

Hyatt Sanur I Jl. Danau Tamblingan 89 I P +62 361 281 234

Get Greedy in Sanur

let’s eat! 15let’s eat! 15

For a mere 149K, you too can be part of the Sunset

Gatherings at Sheraton Bali Kuta Resort. There are two

options: the swanky Social Hour at the Lounge with a

collection of wines from Starwood’s Wines of the World

that goes well with gourmet canapés and distinctive

artisanal cheeses; or go up to the Rooftop Hour at Bene

with sangria and wood-fired pizzas as your companions.

Either way, you will sure to be served with a breath

taking Kuta sunset.

Sheraton Bali Kuta Resort I Jl. Pantai Kuta I P +62 361 846 5555

The Sun also sets


local cuisine

Nasi Saraswati


Heart of BaliKAYUN

Unless you are lucky enough to be

invited to a ceremonial meal in a

village, finding a traditional Balinese

dining experience can be surprisingly

difficult. A visit to the Kayun Restaurant

and Lounge in Mas gives a rare insight

into the relationship between food

and the divine. The setting is utterly

enchanting, thatched berugas and

a main dining pavilion set amidst a

natural garden. Many of the products

used at Kayun are homemade, from the

brem (rice wine) to coconut oil to soy

sauce, and you can watch women at

work in the traditional open air kitchen

fuelled by a log fire.

Our welcome drink is a rather potent

Brem Mojito and we follow with

some traditional jamus, including a

Loloh Kayun Turmeric, a dark orange

concoction made with turmeric, ginger

and lemon, and a grassy green Loloh

Kayun Saraswati sweetened with

natural honey from Singaraja.

Translating into something akin to ‘heart touching life’, the founding philosophy of Kayun is that “Anything created with a heart will bring happiness, inner peace and positive energy.”


Kayun Restaurant & Lounge I Jl. Raya Mas 47, Ubud I P +62 361 218 0708 50 I Open 9am - 10 pm

local cuisine

Food is beautifully presented, the Nasi Saraswati comes

on a lotus leaf, topped with eight symbolic dishes woven

from banana leaf. Each is an offering and pays tribute to

the ocean, the river, trees, earth and sky, with turmeric

rice, dry salty fish, river shrimp, grated coconut, crunchy

soya beans, sambal and spicy chicken. The Lotus Rice is

decoratively wrapped in a lotus leaf tied in a bundle. It’s

a little like opening a birthday present to reveal rice that

is slightly sweet and just a little spicy rice with pumpkin,

carrot and tossed in coconut oil. The Vegetable Bamboo

comes packed into a bamboo stem, blending the earthy

goodness of cassava leaf with tofu and tempe and

Balinese spice. While the Yuyu Crab is a fresh river crab

soup beautifully served in a coconut. Other traditional

dishes include Crispy Duck, Soto Ayam and Bubur

Rempah herb porridge made with red rice, star anise,

sweet corn, cinnamon and chicken stock, and a Natural

Daluman Pudding that takes its green colour from the

daluman leaf.

Mas is famed across Indonesia for its wood carving.

As legend has it, in the 16th century, a monk named

Danghyang Nirata placed a wooden twig in the ground,

which miraculously became a living tree filled with

golden flowers. He took this as a sign that the people

should put down their roots in this place, and call it

Mas, meaning gold; and declared that the people who

settled here would create their life from wood. As well

as a restaurant, Kayun creates stunning works of art and

sculptures lovingly carved from single tree trunks, so

make sure to take a peek in the Bidadari Gallery at the

entrance to the restaurant. Alison

Loloh Kayun Saraswati Vegetable BambooYuyu Crab

let’s eat! 19


FLESH

WATERMELON

SEEDS

RINDS

Watermelons come in many shapes and sizes; the newest shape is a square watermelon. The Japanese created them to save space; the watermelons are of exact dimensions of Japanese refrigerators, allowing a full-grown watermelon to fit precisely. All parts of watermelon are edible.

The tastiest part of watermelon

is dense with vitamins, minerals

and dietary fibre. It is also deeply

hydrating with a refreshing taste.

Watermelon seeds

are high in protein

and dietary fibre

and are a good

source of vitamin

B, as well as being

rich in minerals.

1-inch cube of watermelon rind contains 1.8

calories of carbohydrate, as well as vitamin

C and vitamin B6 , which makes it good for

your skin, immune system, and your nerve

system. It also tastes great when pickled!

In China and Japan watermelon is a popular gift to bring a host, while in Israel and Egypt, the sweet taste of

watermelon is often paired with the salty taste of feta cheese.

In Asian and Middle Eastern countries, watermelon seeds are collected, dried and roasted for eating, and can

be added to soups, tea, or used for oil.

The word watermelon first appeared in the English dictionary in 1615.

dO YOu KnOW?the essential

let’s eat! 21

FLESH


The islands of Indonesia are famed for exotic spices that give rich flavours and aromas to many traditional dishes. Most

spices also have medicinal properties and can be infused in teas, blended into jamus (healing tonics,) or applied to the

skin to cure a variety of ills or to aid relaxation.

One of my first spa discoveries when moved to Bali was boreh – a traditional spicy detox treatment popular in the

mountains of Bali, where nights can be chilly. The deep penetrating heat of local spices is also favoured by fishermen

and farmers, as it increases blood circulation and relieves aching joints. Whenever I feel the onset of a cold or flu, or

feel achy from too much exercise, I head to my local spa for this treatment which warms me up from the inside and

leaves me feeling restored and revitalized. Boreh is also easy to make at home with ingredients from your spice rack.

home spaIngredients2 teaspoons each of finely ground clove, ginger, sandalwood powder.

1 teaspoon each of cinnamon, coriander, turmeric, powder.

2 teaspoons of rice powder or flour.

1 teaspoon spiced oil or rose water.

3 carrots finely grated.

Mix all the spices together and blend with the oil into a thick paste. Gently apply to your body (wrap yourself in plastic

– or banana leaves if available, or sit in the sun for a few minutes.) Once the paste has dried rub the skin so that the

mixture flakes away. Softly rub the grated carrot onto the skin to replenish moisture, then shower or take a warm bath.

splurge @ nusa dua Beach hotel and spaThe spicy detox ritual starts with an invigorating sea salt and peppermint foot scrub, followed by a nurturing massage

with warm herbal compresses of fresh betel leaf, citrus oil, and fresh lemon grass. Next, a mask of fresh crushed ginger,

nutmeg and clove is applied before being wrapped, cocoon-like as the spices warm the body, detoxify the skin and

melt away tension. The wrap also acts as an exfoliator, removing dead cells to reveal silky soft luminous skin. The

treatment finishes with a cooling application of fresh cucumber to seal in moisture. www.nusaduahotel.com/spa/

Alison

spa food

BALINESE BOreh

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musings

Catch Day

The Island’s Freshest Seafood

In the days before Bali became world famous as

holiday destination, the villages strung along its

coast were inhabited by fishermen who sailed

their colourful jukung (wood fishing boats) into

the open sea to harvest the ocean’s riches. While

much has changed on the island, and many have

turned to the more lucrative tourism industry for

income, the great fishing tradition lives on, and

visitors to Bali can indulge in a huge variety of

fresh-of-the boat seafood.

Jimbaran, with its tranquil protected waters is

still a centre for fishing, and in the early hours

of the morning the beach springs to life as

fishermen launch their jukung and head out in

the darkness, returning at dawn to off load their

catch. Some is sold right off the boat, or ends

up on display in the sprawling fish market. The

Pasar Kedonganan, (fish market) is the first point

of call for many chefs, restaurant owners and

locals looking for the freshest catch of the day.

The great Japanese tradition of sushi and sashimi is well honoured in Bali, with only the freshest of raw fish and seafood served on the sushi platters that delight diners in Japanese restaurants across the island. Let’s eat! explores the great Balinese seafood tradition that brings the catch of the day direct to the dining table.

ofthe


Catch Day


The smell of fish assails you long

before entering the covered

market, where everything from

lobster, to snapper, prawns

calamari and fish such as red

snapper, ikan layur and kerapu –

rarities in countries such as Japan

are offered in abundance. By

lunch time it will be appearing on

menus and in kitchens across the

island. You will find it delicately

arranged on sashimi platters,

or wrapped into sushi rolls, or

sliced and diced and tossed in

theatrical Tepanyaki displays. Japanese cuisine

aside, many restaurants in Bali specialise in

fresh seafood, from the impressive nightly

buffets in the resorts of Nusa Dua, to local

restaurants preparing Indonesian-style

seafood, like pepes ikan (fish cooked in

banana leaves), or Bali’s famous sate lilit

grilled on lemongrass skewers.

The famous nightly barbecue in Jimbaran is

also a huge lure for seafood lovers. As the sun

starts its slow descent towards the horizon,

tables appear on the golden sands and

restaurants display their catch, which will be

grilled on the spot. If you arrive a little early

take a stroll along the seafront, where, aside

from the giant covered fish market you will see

vendors selling young coconuts and durian,

musings

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and grilled corn on the cob. Make sure to check

out the colourful jukung lined up along the beach.

Like everything in Bali they are rich in symbolism

and built according to religious guidelines. For

wood, the indigenous camplung tee is favoured,

but can only be cut down on an auspicious day as

determined by the Balinese calendar. Traditionally

all members of the local fishing community join

in to build a new jukung. Once complete, a set of

rituals and blessing ceremonies need to followed

before it is judged seaworthy. Fruit, flowers and

rice are offered to the gods, and the bow is

adorned with an image of the Gajah Mina – the

mythical elephant fish with giant bulging eyes

believed to ward off evil, and whose ‘night vision’

will steer the boat through the roughest waters.

Alison

let’s eat! 27

28 let’s eat! www.letseatmag.com28 let’s eat! www.letseatmag.com

must try ginger Moon

Asian Innovation

Gado-Gado

let’s eat! 29

It would be tempting to describe the

menu as ‘Asian fusion’, but the term

‘Asian innovation’ seems more apt.“This

is about as original as it gets,” claims

Executive Chef, Dean Keddell. With a

history of restaurant openings, Keddell

is highly imaginative, and his influence

extends beyond the kitchen and into the

restaurant design itself – so that every-

thing flows seamlessly into a relaxed and

pleasurable dining experience. Potted

palms and a large central skylight are

reminiscent of a conservatory, while

chunky recycled wooden tables

and upholstered banquette

seating grant a warm and casual

vibe to the two floored building.

Sunlight bounces off the shiny

red swivel chairs placed along a

central bar counter – a fabulous

design feature – while the subtle

glow of red lighting behind the

bar crafts a sensual allure.

Traditional flavours of Asia are

mixed up a little and given a

contemporary presentation in a

menu that has sharing in mind.

“We do crazy things with Babi

Guling, (Balinese style suckling

pig,)” says Keddell. It turns up

as spicy pork sausage on Pizza

lah – thin crispy pizza, and as a

Mini Hotdog where it is wrapped,

taco-like in delicious fluffy steam

buns and topped with spicy lawar

and sambal.

Jaffa

Ginger Queen


Ginger Moon I Jl. Oberoi/Laksmana No. 7 I P +62 361 734 533 100 I Open 12pm - 11pm I Seminyak Map C-3

The Soft Shell Crab has a delicious crunchy coating

concealing tender flesh and is served on a sublime salad

blending sweet and savoury flavours of watermelon,

pomelo, beng kwon and cucumber with just a hint of chili

and lime. Golden Perkedel are oval shaped fritters packed

with juicy corn and topped with avocado, sweet chilli and

sour cream, while Pork and Prawn Dumplings sit on a bed

of creamy Balinese curry, sprinkled with shredded red

pepper and fresh leaves of coriander, mint and kemangi.

Gado Gado also gets a make over – with tofu, tempe and

carrots wrapped spring roll-style in cabbage leaves with

a sweet and fragrant peanut sauce. As with all the oils,

sambals and sauces at Ginger Moon, the Gado Gado

sauce is made from scratch. This attention to detail and

commitment to quality is reflected in every aspect of

the restaurant, from attentive smiley staff in smart olive

green aprons, to customised retro art work, easy listening

soundtrack, and cocktails designed to, “Put a little bit of

Bali in each glass.” Take the Ginger Queen for instance,

which is the colour of a flaming sunset, and blends fresh

citrus flavours with the depth of bourbon. Or the Ginger

Moon Cosmos where tequila and grape juice play off

each other beautifully in a sunny yellow cocktail.

The Jaffa is a fitting finale to our lunch, a rich and

invigorating dessert with Australian influences. Dark

chocolate ganache is layered with hazelnut crumble and

orange jelly and served with mandarin and ginger sorbet

and orange segments.

Keddell’s secret? “I just cook what I like to eat, whereas a

lot of chefs cooks what they think people want.” Luckily

for his patrons, he is a man of great taste. Alison

must try

Pizza Lah Prawn Dumplings

let’s eat! 31let’s eat! 31

Ginger Moon I Jl. Oberoi/Laksmana No. 7 I P +62 361 734 533 100 I Open 12pm - 11pm I Seminyak Map C-3

www.letseatmag.com32 let’s eat!

the newest

GaroupaThe restaurant Garoupa is

located on Jalan Raya Kuta, with

spacious parking making it an

idyllic place to settle in for lunch

or dinner. Garoupa, as the name

suggests is a seafood specialist,

offering an eclectic menu of

Chinese food with an elegant

presentation. Apart from fish,

the restaurant also offers crab,

squid, prawn and lobster, as well

as beef, pork, pigeon, chicken

and vegetables from a range of

soups, barbeque, and other well

prepared Chinese specialities.

NEW AGE CHINESE DININGSour & Spicy Fried Grouper

Mix Juice


Seafood Pumpkin Soup

Barbeque Duck


The Garoupa Seafood & Dine I Jl. Raya Kuta 21 ABC Br. Abian Base I P +62 361 764 925 190 I Open 10.30am -10.30pm I Kuta Map A-5

Each dish that comes out of the kitchen

under the supervision of Chef Sarpon is

delicious, “Heart is the key ingredient for

the dishes here at Garoupa, everything else

will follow,” he reveals. Take for example

the Seafood Strawberry Spring Roll which

is no ordinary spring roll, instead the filling

is made with garoupa, a mix of seafood,

and fresh strawberries. Next, a large carved

pumpkin bowl is placed in the middle of our

table, it’s the Seafood Pumpkin Soup, a hot

and appetising treat made with grouper,

crab, and pumpkin, which the waitress pours

into our small bowls.

Garoupa is a fully air-conditioned indoor

restaurant with smoking and non-smoking

areas to cater to all Chinese food lovers with

a smart presentation and a touch of Hong

Kong lavish style. The minimalist interior

design coordinates nude, cream and earthy

soft colors, with mirror panels creating a

spacious ambience. The Sour and Spicy

Fried Grouper a la Thailand, is a crispy fried

grouper fillet prepared with a Thai style

sauce. The Barbeque Duck is also not- to-

miss, with crispy skin outside and tender

duck meat inside, with tasty plum sauce and

hoisin sauce as accompaniments. Vegetable

dishes include crispy Two-Flavoured Kailan,

sautéed kalian and fried kalian leaves, and

crunchy Salt and Chili Baby Beans.

Desserts are candy to the eye, with a

colourful presentation made of the freshest

fruits available such as Orange Juice and

Mix Juice. Three things you can expect from

Garoupa are fresh food, good taste and

consistent quality. Menur

Seafood Strawberry Spring Roll

Salt & Chilli Baby Beans

Two Flavoured Kailan

the newest

let’s eat! 35

The Garoupa Seafood & Dine I Jl. Raya Kuta 21 ABC Br. Abian Base I P +62 361 764 925 190 I Open 10.30am -10.30pm I Kuta Map A-5

36 let’s eat!

spotlight

Pan Fried PrawnSzechuan Style


It is quite remarkable to find out

that this place has been serving

delicious Chinese cuisine since 1990.

Sipping our dark oolong tea and

waiting for our order to be cooked,

our eyes drift toward the richly

decorated room. The beautifully

carved wooden panel is a majestic

sight to behold and transforms the

restaurant into something straight

out of classic Shanghai, while thick

green carpeting mutes the noise. Far

from the typical Chinese restaurants

with their bright lights, large tables

with lazy susans and plastic table

cloths; Golden Lotus provides us

with an intimate and serene dining

experience.

“Well, that will change if you come

here on Sunday for our popular

Sunday ‘Dim sum all you can eat’

special,” explains F&B Manager,

I Nyoman Suasta. “However, you

can also book one of our private

areas,” he adds, pointing to the four

rooms, separated from the rest by

GoldenLotus

handsome tall wooden doors.

Our first course arrives, one of the

most popular dishes on the menu,

Diced Beef Saigon with garlic,

spring onion and black pepper.

“We don’t use MSG in our kitchen,

so everything is healthy and fresh,

”says Nyoman. Immediately, we

can see why this dish is popular.

The beef is marinated perfectly

and so tender that it is gone in no

time. Next up is Pan Fried Prawns

Szechuan Style, a sweet and sour

creation that hits all the right notes

after the previous taste of beef.

Between fighting over diced beef

and juicy prawns, we are waging

a war with our chopsticks against

a bowl of Chicken Fried Rice. It

is lightly spiced and yet tasteful

enough to stand alone.

A Classic Beauty

Chilled Almond Bean Curdwith Fruit Cocktail


Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta I P +62 361 752 403 200

Open Tuesday to Sunday 11.30am – 2.30pm & dinner 6pm – 10pm I Kuta Map D-3

An oolong sip pause later, desserts are lavishly

presented. The Golden Lotus Chilled Mango

Pudding is the perfect ending to the feast; not too

sweet, light and chilled to perfection. My partner

has opted for the Chilled Almond Bean Curd

with Fruit Cocktail, a fruity and sweet concoction

with a hint of almond aroma. We end the lunch

feast, feeling extremely decadent, leaning on our

slender and elegant Chinese chairs sighing with

pleasure. Eve

Beef Saigon

spotlight

Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta I P +62 361 752 403 200

Open Tuesday to Sunday 11.30am – 2.30pm & dinner 6pm – 10pm I Kuta Map D-3

40 let’s eat!

the main affair

With its zen gardens, kimono-clad staff and dark, sumptuous allure,

Ko provides the ultimate Japanese experience in Bali.

KOjapanese serenity

let’s eat! 41

KO Special Tepanyaki

D


Discreetly tucked behind hedged bamboo, Ko is housed

in a stunning structure that combines Balinese design with

Japanese aesthetics. Long covered walk ways are fringed by

ornamental gardens filled with cascading ponds, pebbled

path ways and bonsai trees. Two distinct areas cater to

different dining styles, but I would suggest combining

both into a long enchanted evening. Start in the softly

lit sushi lounge, where the entrance is flagged by water

features and the bar is clad in golden hued marble. Seating

options include dining tables, or comfortable arm chairs,

while the menu offers a good choice of sushi and sashimi.

Chefs in smart black uniforms with tall red hats cut striking

figures, and busy themselves slicing, rolling and artfully

arranging our platters. California Rolls are filled with crab

and avocado and wrapped in crunchy orange tobiko, while

the Sushi Dinner comes with an assortment of prawn,

salmon, yellowtail, unagi, salmon cake and tuna sushi rolls.

An excellent selection of sake and shochu is on offer, but I

am drawn to the Japanese Mule, an innovative concoction

blending the earthy, nutty taste of Shochu, with ginger and

bitters into what may be the perfect aperitif.

the main affair

KO Special Teppanyaki

KO @ Intercontinental Bali Resort I Jl. Uluwatu 45, Jimbaran I P +62 361 701 888 50 Tepanyaki / 50 Sushi Lounge

Open 6.30pm-11pm I Jimbaran Map B-4


the main affair

For our next course, we follow the candlelit passageway

to an ornate door that slides back to reveal a pebbled

pathway leading to a Buddha statue. On either side,

generous black stone tepanyaki counters await. The

theatrics of tepanyaki always add a fun dimension to

the dining experience and things quickly heat up as

Chef Gede sends a dramatic flame across the grill.

Having cooked on the tepan for twenty years, Gede is

quite the maestro and treats us to a dazzling display of

juggling, slicing, dicing and flipping. We have chosen

the Ko Special, with multiple courses including salmon

sashimi, tepanyaki vegetables sprinkled with sesame,

prawns, tuna, miso soup and garlic rice. A good mix of

condiments includes ginger sauce, and a spicy Japanese

mayonnaise. Everything is excellent, with highlights

being the barramundi tossed in a butter, soya, white

wine sauce, and the juicy fat tenderloin cooked in soya,

red and white wine. Desserts of Peach Flambe with

green tea ice cream, and Banana Tepanyaki drizzled in

a rich caramel sauce leave us well satiated. I have never

been to Japan, but if the dining experience at Ko is

anything to go by, then I definitely want to go. Alison

Chef GedeCalifornia Rolls Peach Flambe


decadent dessert

Gaya GelatoITALIAN PassIOn

Step inside Gaya Gelato to find an elegant and

immaculate space, fragrant with the delicious aroma

of tropical fruit, chocolate and freshly baked biscuits.

100% natural ingredients are hand selected – the

freshest fruit in season, premium roasted coffee,

pistachios imported from Syria – then combined with

strict processes, time-tested recipes and of course

a good healthy dose of Italian passion to create

some of the island’s finest gelato. Artificial flavours,

preservatives and colour are strictly prohibited,

allowing the taste of nature to shine through.

Gaya Gelato honours the original tradition of Italian Gelato in Bali

let’s eat! 47

Cocoa Dusted Meringues, Cereal Cocoa BiscuitsFragola, Lemongrass, Bacio

Passion Fruit, PistachioGinger Stracciatella


Fruit sorbetto is made with the pulp of fresh

fruit, sugar and water – nothing else – yet the

taste of the fragrant Fragola (strawberry) is so

smooth and creamy you would swear there

must be dairy lurking in there somewhere. The

same can be said of the exotic Lemongrass

and the rich Passion fruit. Of course when it

comes to the rich, velvety gelato, milk and

cream are well loved allies. Stracciatella is

always my first choice when it comes to Italian

gelato, and the addition of ginger in the

Gaya Ginger Stracciatella is divinely inspired.

Freshly churned fiordilatte gelato is infused

with ginger, then mixed with generous chunks

of dark chocolate to create the most

sublime flavour. While the Bacio, (chocolate

hazelnut) easily equals anything you would

find in Italy.

There is also an alluring array of biscotti

to choose from, including Cocoa Dusted

Meringues, crunchy biscotti packed with

almonds, and Cereal Chocolate Biscuits,

best enjoyed with a coffee or tea in the

courtyard overlooking the hanging garden.

Set in tropical Sayan, on the outskirts

of Ubud, Gaya Gelato is part of Italian-

founded, Gaya Fusion, a contemporary art

space which includes an open air restaurant

with lofty views over the rice fields, and a

non profit gallery with regular art exhibitions

and an emphasis on cultural programming.

Luxurious villas at the back combine the

best of Italian/Balinese aesthetics and were

originally built to accommodate visiting

artists. Whether staying in a villa, dining

in the restaurant or dropping by for a

gelato, the Gaya Fusion experience is an

inspirational one. Alison

Gaya Gelato I Jl. Raya Sayan, Ubud, Bali I P +62 361 979 252 10 I Open 8am-11pm

decadent dessert

Gaya Gelato I Jl. Raya Sayan, Ubud, Bali I P +62 361 979 252 10 I Open 8am-11pm

Born and bred in Malaysia, Chef Sia Kee Hun grew up

surrounded by all sorts of herbs and spices. “I’ve never

been a good student, academic life just doesn’t suit me

and so I decided to work as soon as I could - in a way

I found my passion for cooking by accident,” says Hun,

before disappearing into the kitchen. He returns with a

serving of tantalising Nonya Asam Curry Lamb Shank,

an example of Strait Chinese cuisine which is typically

rich in spices and strong in flavour. “I went to work in

Kingwood Hotel for two years and there I realised I need

to learn more if I want to be serious about being a chef.”

Hun went on to study in Ming Dao University, Taiwan

and immediately joined Starwood Hotel in Kuching after

graduation. His love of travel and food brought him to his

next destination, The Laguna Resort & Spa in December

2012. “I want to introduce my specialty, Peranakan (Strait

Chinese cuisine) to Bali, my food will bring you pleasure

and happiness,” he says.

We find Chef Miyake Takahiro behind the sushi bar,

carefully slicing a chunk of Balinese tuna fish. “I love

experimenting with Japanese food which is why I always

work outside Japan and constantly challenge myself

with new techniques and cuisine,” says Takahiro, while

carving a round ice dome for his special sashimi platter.

That trait has stayed with him since he was a kid in Osaka,

watching his father slicing a freshly caught fish. It was no

surprise for the family when he decided to join a cooking

course and started his career as a cook helper at Nikko

Osaka in 1982. “I’ve been cooking with Nikko for 30

years now. They sent me to Paris, Taiwan, even Mexico

to work and teach other chefs,” he explains. In Bali since

2012, he focuses on giving the best Japanese experience

to his guests through his superb knife skills and expert

knowledge. “I’ve managed to create a slightly different

taste for sushi and teppanyaki to suit the weather in Bali,”

he tells us.

Chef sia Kee hun Chef Miyake takahiro

Arwana RestaurantThe Laguna, a Luxury Collection Resort & Spa, Nusa Dua, BaliKawasan Pariwisata Nusa DuaP +62 361 771 327

Benkay Japanese RestaurantNikko Bali Resort and SpaJl. Raya Nusa Dua Selatan

P +62 361 773 377

50 let’s eat!

the specialist

ChECk OUTtheir videos, visit

www.letseatmag.com/videowww.letseatmag.com

Chef Miyake takahiro

Q: What is your favourite cuisine? CHEF HUN: I like spicy food like Thai, Nonya or

Szechuan food. Bring them on!

CHEF MIYAKE: I enjoy Italian food and European

desserts.

Q: What do you usually cook at home? CHEF HUN: Noodles.Any kind of noodles, even a

revamped instant noodle!

CHEF MIYAKE: Japanese food such as sushi, sashimi,

tempura. My wifeis usually the one who makes home

style food.

Q: What kind of music do you like to hear when you are cooking? CHEF HUN: I enjoy listening to classical music.

CHEF MIYAKE: I’m into classic rock such as Led

Zeppelin.

Q: What’s your next career goal? CHEF HUN: After Bali, maybe moving to New

Zealand. I’d like to explore the country.

CHEF MIYAKE: I want to take another challenge,

maybe a new creation – like a mix between Japanese

and another cuisine.

Q: What is the best thing about being a chef?CHEF HUN: I can create anything from scratch.

CHEF MIYAKE: That I have the ability to make

someone else fulfilled and happy.

Q: if cooking is your main course, what do you like on the side?CHEF HUN: Fishing, as it gives me time to think and

relax. The moment when I catch a fish is the best

moment of my day.

CHEF MIYAKE: It’s simple. Listening to music and

sleeping.

Q: What do you think about Bali?CHEF HUN: It is a very relaxing and friendly place to

live.

CHEF MIYAKE: I love how Balinese are very friendly

towards strangers and quick to say “Hi.” It’s very hot

and I sweated a lot when I first arrived, but now I’m

used to it.

Q: What did you dream of when you were a kid?CHEF HUN: To be an interior designer. Someday I

want to to design my own dream house.

CHEF MIYAKE: I wanted to be a Japanese history

teacher.

Q: What is your philosophy?CHEF HUN: Just enjoy everything and let it flow.

CHEF MIYAKE: Embrace challenges. The harder things

are to get, the more satisfied you will be.

Q: Famous last words?CHEF HUN: Delicious food makes happy people.

CHEF MIYAKE: I hope more restaurants in Bali will

use locally grown products instead of importing

ingredients that can be cultivated here on the island.

let’s eat! 51

Text by Eve

CheFBATTLE!

www.letseatmag.com


Kiyofumi OkamotoManager & Chef; Take Japanese Restaurant

Osaka-born Chef Okamoto has been serving up delicious Japanese food in Bali for nearly 20 years and opened his first restaurant, Take in 1999. Let’s eat! catches up with him over a round of crispy gyoza and freshly

cut sashimi, while he shares well-learned tricks of the trade, and how Jimbaran fish-sellers fondly refer to him as “Take.”

Q: Describe your typical day at work?

A: I’m already shopping for seafood in Jimbaran

by 7am, and then go to the restaurant to prepare

everything. I go back to the seafood market for a

second shopping spree in the afternoon and return to

Take until closing time. I choose all the fish by myself,

that way I can be sure we use only the

freshest ingredients.

Q: How did you end up opening Take?

A: I had cooking experience in Osaka, where I was

born. I was lucky enough to have good friends who

were willing to teach me to make sashimi and other

Japanese dishes. I came to Bali when I was young and

fell in love with the nature here. 19 years later, I’m still

here. I decided to open Take in 1999 with my partner

and now we have two Take restaurants and 600 items

in our menu.

Q: What comes next?

A: I am happy with what I do now. I want to keep

developing the menu. Currently, we add five or six

items to our menu every month – the ideas just keep

coming to me, like my recent invention, Ebi Cream

Croquette. Maybe one day we will break the

Guinness World Records.

Q: How do you see the development of the F & B industry in Bali?

A: I think it is very important to have a high

standard in cooking, especially in Japanese

restaurants. I find not all Japanese restaurants in Bali

are really Japanese, the taste is different from what I

learned and know.

Q: What is your philosophy in cooking and business?

A: I firmly believe in making a personal connection

with my guests. I always greet my customers and

give recommendations if needed, according to their

tastes, especially if they are regular customers.

Text by Eve

the insider


The term curry refers to any dish where the main ingredients are cooked in a spiced gravy or sauce. Chicken Curry is very common in South and East Asia and is cooked with onion, garlic, and a variety of spices – depending on where it is being made. This version of Indonesian Chicken Curry is made with coconut milk which gives it a smooth and creamy consistency.

4 chicken thighs or breasts

(cut into pieces)

1 tablespoon chicken powder

2 tablespoons light soy sauce

2 tablespoons corn flour

300g peeled shallots

100g peeled garlic

2 candlenuts

1 inch turmeric

50g dried shrimps

1 tablespoon shrimp paste

4 tablespoons ground chili paste

1 tablespoon ground coriander

3 stalks lemongrass

400g cooked potatoes

200g tomatoes

2 sliced big onions

2 tablespoons sugar

Salt, to taste

1 cup coconut milk

let’s cook

Ingredients a (mixed)

Ingredients B (blended)

Ingredients C

Ingredients d

Ingredients e

http

://b

log.

whe

rean

dwha

tinth

ewor

ld.c

om


Deep fry ingredients A in

heated oil until golden

brown. Remove to drain.

Heat up 5 tablespoons oil

in pot, stir-fry ingredients B

and C until fragrant. Add in

ingredients D and stir well.

Add fried chicken and

coconut milk and simmer

gently to seal flavours. Serve

with white rice.

Method


soul food

Bacon & Egg Pie


Marrocchino Chocolate Orange Bundt Cake

Butter Cake & Coffee Shop in Berawa has all the bases covered, with plenty

of home style touches. “We wanted to create something with soul,” says

Gita, who started the café with her Balinese husband Marshello. Growing up

in her native Poland, Gita was surrounded by the cakes her grandmother and

mother made, so it is no surprise that she inherited a talent for baking. As for

Marshello, he is best known on the island as the front man of rockabilly band,

Hydrant (they seriously rock!) and as the life guard, who became a star on

the hit Australian television show Bondi Rescue: Bali. He also makes a pretty

good cappuccino!

ButterHOME-sTyLE BAking

There can be few things more uplifting than a great cup of coffee,a delicious slice of homemade pie, and some food for thought.


Butter Cake & Coffee Shop I Jl. Pantai Berawa 44 I P +62 81 936 216 983 20 I Open 8am - 6pm ( closed Sunday )

The vibe is homely, with blue walls, dainty tables and chairs

and a decorative fireplace stacked with logs, while walls

are scattered with framed quotes – although my favourite

is the sign out front, “When a bike is stolen a fairy dies.”

But it’s the display cabinet filled with wonderful home-

style freshly baked cakes and pies that really demands

attention. I have to admit, this isn’t my first trip to Butter.

I live around the corner and often drop by for a fluffy

Cinnamon Roll smeared with a thick topping of cream

cheese frosting, or a Chocolate Chip Cookie which goes

remarkably well with a Latte. Today I venture into new

territory, with a thick slice of marbled Chocolate Orange

Bundt cake, and an excellent Cranberry and White

Chocolate Scone, (that also goes very well with a Latte.) If

dairy/gluten intolerances mean you often miss out on the

good stuff, you are going to love Butter. The mousse-

like Flourless Chocolate Cake is deliciously smooth and

soft, while the cellophane wrapped Gluten Free Blondies

are kind of crunchy and chewy at the same time. Those

looking for something savoury can try the Bacon and Egg

Pie topped with flaky pastry, or the deep dish Mushroom

Quiche.

On the liquid side of things, the Marshmallow Milkshake

is a tall glass of lascivious naughtiness that leaves me

grinning like a five-year old. Returning to my slightly more

mature self, I follow with a Marocchino a glass covered

with a thick coat of Nutella, and filled with an espresso

shot and a dash of creamy foam. After drinking the

coffee I scoop up the warm gooey Nutella with a spoon

– still grinning like a five-year old! Gita also specialises

in customised made-to-order cakes and is putting the

finishing touches on an impressive burlesque-style

birthday cake while we visit. It is also worth dropping by

on Saturdays for the Polish Apple Pie, made from her

grandmother’s secret recipe. Alison

soul food

let’s eat! 59


“Fish, to taste good must swim three timesin water, in butter, and in wine”

+ +

- Polish Proverb

let’s eat! 61let’s eat! 61let’s eat! 61


Belgian Hot Chocolate

let’s sip“Coffee smells like freshly grinded heaven,” is written on a wooden board at Drop, a coffee spot located in the hip

area of Petitenget, just minutes away from the beach. With a white net covering the pergola, you are sure not to miss

the open air space with a timber deck in front. Wooden chairs and tables on the deck create a simple but friendly

atmosphere, while inside there is a big communal table with various traditional games, and a wall decorated with

artistic murals and Japanese comic strips.

DropStreet Smart Coffee

Cherry Tomato, Feta, and Basil Bruschetta


“Coffee smells like freshly grinded heaven”

Thai Coffee


Drop I Jl. Petitenget 88X Seminyak I P +62 81 236 786 859 30 I Open 08.30am - 8.30pm

Cafe Latte

Masha and Denis, the owners, opened Drop two years

ago, with many regular customers coming back for

macchiato shots or high speed wi-fi while enjoying

an all day breakfast. Look for special drinks made by

the experienced and friendly barista; like seasonal

Vietnamese Coffee, Chai Tea, Green Tea Latte, and

Thai Coffee. And if you crave home-style Belgian Hot

Chocolate with marshmallows, Drop’s version is served in

a big cup with yummy foam on top, a la cappuccino.

During sunset hours, there is certainly good reason

to pop in to Drop for an aperitif, perhaps a glass of

Chilean Rose Wine and a Cherry Tomato, Feta, and

Basil Bruschetta. There is also a selection of fine loose

tea, fresh fruit juice, and healthy smoothies like the

rich, smooth Papaya, Strawberry, Coconut Milk, Oat. A

selection of fresh croissants, home made quiche and

cakes are displayed on the bar, and be sure to check

out the board for the daily fresh sandwiches. If you have

specific requests for your order, simply ask one of the

baristas for your customised item, including soya or non-

fat milk to substitute full cream milk. All drinks are made

without sugar, which means liquid sugar on the side.

Drop also has a monthly garage sale, where everybody

can bring second hand items to sell.

Denis is a DJ who plays at famous hang out spots like

Potato Head and Maria Magdalena, so the music is also

great at Drop. And if you have had a late night after

catching one of his sets somewhere around town, then

Drop is also the place to head to. Orange and Carrot

Juice and Chorizo, Tomato Chutney, and Cheese Toast

are hearty, satisfying, and “A cure for hangovers” as

Masha tells us. Menur

let’s sip

let’s eat! 65www.letseatmag.com

I don’t eat pork Saya tidak makan babi

I want to order Saya mau pesan

Is the portion big? Apakah porsinya besar?

Is the portion small? Apakah porsinya kecil?

Do you open for lunch? Apakah buka untuk makan siang?

Can I see the menu please?

Boleh saya lihat menunya?

Can I cancel the order please?

Boleh saya batalkan pesanannya?

I want to make a reservation for dinner

Saya mau pesan tempat untuk makan malam

I want to sit at the corner

Saya mau duduk di pojok

I’d like... Saya mau...

to ask tanya

to buy beli

more lebih banyak

less lebih sedikit

five ounce lima ons

three sacks tiga karung

two crates dua kerat

a dozen satu lusin

seven portions tujuh porsi

eight pieces delapan buah

nine slices sembilan iris

that one yang itu

this one yang ini


This is... Ini...

tasteless hambar

perfect sempurna

hot panas

watery encer

delicious enak

food talk

talkingchinese

foodwords

foodwords

noodle bakmi

white rice nasi putih

vermicelli bihun

soup sup

chopstick sumpit

bowl mangkok

steam kukus

fried goreng

fresh segar

baked panggang

sugar gula

dumpling pangsit

crab kepiting

tofu tahu

chicken stock kaldu ayam

clam kerang

mango mangga

eatInG Out = MAkAN dI LUAr

let’s eat! 67let’s eat! 67www.letseatmag.com


BALI

let’s eat! 69www.letseatmag.com

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SAMBAL ShrIMpJl. Kayu Aya 6

SLIppErY SToNESeminyak, Batu Belig

ThE BrEEzES rESorT & SpA BALIJl. Camplung Tanduk No. 66P +62 361 730 573

WArISAN rESTAUrANTJl. Raya Kerobokan 38 SeminyakP +62 361 731 175www.warisanrestaurant.com

WArUNg jErAMIJl. Kunti IP +62 361 847 5970

WArUNg TAULANBanjar Semer KerobokanP +62 361 738 229

BETELNUT cAféJalan Batu BolongP +62 821 4680 7233

BUNgALoWJalan Pantai BerawaP +62 361 844 6567

BUTTEr cAKE & coffEE ShopJl. Pantai Berawa 44P +62 81 936 216 983

cAfé cANggUJalan Pantai BerawaP +62 361 219 2255

cAfé MoKAJalan Raya AnyarP +62 361 844 8933

dESA SENIJl. Subak Sari 13, Pantai BerawaP +62 361 844 6392

EMBUN LIfE cAfEJl. Kayu Putih/Subak Sari 77P +62 361 847 5614dEUS Ex MAchINAJalan Batu MejanNo. 8, Canggu Ph +62 361 368 3395

grEEN gINgErJl. Pantai Berawa 46 (500m north from Canggu Club)P +62 361 844 6640

gUSTo gELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041

MErIcA @ pAN pAcIfIc NIrWANA BALI rESorTJl. Raya Tanah Lot PO Box 158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali

oAzIA SpAVodKA BAr& KITchENJalan Sahadewa Br AnyarP +62 361 800 8887

STIcKY fINgErSEcho Beach P +62 361 809 0903

ThE coffEE Shop @ WArUNg cANggUJl. Pantai BerawaP +62 361 843 1988

WATErcrESSJalan 21a Batu BeligP +62 361 780 8030

Canggu

KApUr SIrIh @ ATANAYAJl. Sunset Road No. 88 AP +62 361 846 8600www.atanaya.com

LA cUcINA ITALIANA & ThE poNd @ Discovery Kartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com

ThE LoNg rIcE TABLE @ ThE SToNES hoTELJl. Raya Pantai KutaP +62 361 3005 888

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

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

pAVoNEJalan Padma Utara no. 4P +62 361 756 030

porTABELLA BISTro @ foNTANA hoTELJl. Dewi Sri No. 68P +62 361 894 7100

roofTop dINE & MUSIc LoUNgE @ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101

roSSo VIVoJalan Pantai KutaP +62 361 751 961

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

STAdIUM cAféComplex Kuta SidewalkJalan Kartika Plaza P +62 361 763 100www.rama-restaurants-bali.com

TAKE jApANESE rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745

TApEo gASTro BAr2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645

ThE BEAch LoUNgE@ pro SUrf SchooLJalan Pantai KutaP +62 361 751 200

AMAzINg BALI cAfEDouble Six Beach SeminyakP +62 361 783 7374

ANoMALI coffEEJalan Kayu Aya No. 7B Oberoi

BALE BALIJalan Kunti 488P +62 361 732 731

BIAN YUEBanjar Umalas Kauh II 106/Tunon, KerobokanP +62 361 473 5405

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

BISTro BATU KALIJl. Laksamana 55P +62 361 806 0729

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

coSMIc dINErJalan Sunset RoadSunset Star Blok C

dAhANA rESTAUrANT& gALLErYJalan Petitenget No.98XP +62 361 4730131

dEjAVU KITchENJalan Double 6 Blue Ocean Beach No.7XP +62 361 732 777

dropJl. Petitenget 88 X SeminyakP +62 81 236 786 659

EArTh cAfEJl. Kayu Aya 99, OberoiP +62 361 736 645

EAT WELLJl. Raya Basangkasa 36P +62 361 737 745

fIrE, Woo BAr, STArfISh

BLoo @ W rETrEAT& SpA BALIJalan PetitengetP +62 361 473 8106

fLApjAKS KIoSKJalan Laksamana Oberoiwww.rama-restaurants-bali.com

fLApjAKS SEMINYAKJl. Petitenget No. 88XP +62 361 847 5471

fLYINg fISh@ o-cE-N BALIJalan Arjuna 88XP +62 361 737 400www.outrigger.com

gINgEr MooNJl. Oberoi/Laksmana 7P +62 361 734 533

hU’U BAr & grILL Jalan Petitenget, KerobokanP +62 361 736 576www.nutmegsrestaurant.com

KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504

MAMA SANJalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436

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

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

MYKoNoS Jalan Kayu Aya 52,OberoiP +62 361 733 253

pATIo @ pLATArAN BALI rESorT ANd SpAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388

pETITENgETJalan Petitenget #40P +62 361 473 3054

rUMoUrSJalan Kayu Aya 100 OberoiP +62 361 738 720

rUSh BAMBoo@ ThE ELYSIAN BoUTIqUE VILLA hoTELJalan Sari Dewi 18P +62 361 730 999www.theelysian.com

AL dENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838

BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1 Legian. PO Box 1107 TBBP +62 361 752 111

BELLA roSA, TAMAN AYUN & TENKAI @ pAdMA rESorT BALIJalan Padma No. 1

BENE & fEAST @ ShErAToN BALI KUTA rESorTJalan Pantai KutaP +62 361 846 5555

BLUEfIN Complex Kuta SidewalkJalan Kartika Plaza P +62 361 764 100www.rama-restaurants-bali.com

BoMBUrA BAr & rESToBliss Wayan HotelJalan Sriwijaya 88P +62 361 767 222

BUBBA gUMp ShrIMp coJalan Kartika Plaza 8XP +62 361 754 028

ENVY @ BArUNA BALIJalan Wana Segara 33, TubanP +62 361 755 577www.envy-bali.com

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

gABAh @ rAMAYANA rESorT & SpAJl. Bakung Sari P +62 361 751 864www.rama-restaurants-bali.com

ThE gAroUpAJl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15www.rama-restaurants-bali.com

goLdEN LoTUS, h2o & grAcIE KELLY’S IrISh pUB@ BALI dYNASTY rESorTJl. Dewi Sartika, TubanP +62 361 752 403

hArd rocK cAféJalan Pantai KutaP +62 361 755 661www.hardrock.com

Kuta Seminyak

The Deck

ThE dEcK Jalan Petitenget, SeminyakP +62 361 8487 200 www.thedeckbali.com

Restaurants.


ThrEE MoNKEYS SANUrJalan Danau Tamblingan (opposite Laghawa Hotel)P +62 361 286 002

WArUNg KAYU ApIJl. Bypass Ngurah Rai No. 65P +62 361 285 984

ALAYAJl. Hanoman, UbudP +62 361 972 200

ALchEMYJalan Penestanan, UbudP +62 361 971 981

ALILA UBUdDesa Melinggih Kelod, Payangan GianyarP +62 361 975 963

AYUNg TErrAcE @ foUr SEASoNSSayan, UbudP +62 361 977 577

BALI STArLINg rESTAUrANT @ BALI BIrd pArK Jl. Serma Cok Ngurah Gambir, Batubulan,P +62 361 299 352

BEBEK TEpI SAWAhJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338

BETELNUT NoodLES SATAY BAr & MUSIc LoUNgEUbud Main StreetP +62 361 971 246BrIdgES BALIJalan Raya CampuhanP +62 361 970 095

BASILIco & LAdA@ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011www.sanurbeach.aerowisata.com

cAfE BATUjIMBArJl. Danau Tamblingan 75AP +62 361 287 374www.cafebatujimbar.com

chArMINgJl. Danau Tamblingan 97P +62 361 288 029

cINNAMoNJl. Danau Tamblingan 80P +62 361 288 457

MINAMI oN ThE BEAchSegara Village HotelP +62 81286134471

LA TAVErNA rESTAUrANT & ISoLA BISTroJl. Danau Tamblingan 29P +62 361 288 497

LoTUSJl. Danau Tamblingan 30P +62 361 289 398

MANIK orgANIKJl. Danau Tamblingan 85P +62 361 855 3380

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

pEppErS LATINo grILL& BAr @ SANUr BEAch BALI hoTELJl. Danau Tamblingan 190P +62 361 288 011

pIzzA rIA @ BALI hYATT Jl. 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 & EVENT hoUSEBalibeach Golf Course Jalan Hangtuah No. 58P +62 361 287 733

TELAgA NAgA @ BALI HYATT Jl. Danau Tamblingan 89P +62 361 281 234

ThE VILLAgE @ grIYA SANTrIAN Jl. Danau Tamblingan 47 P +62 361 285 025www.santrian.com

Sanur grEEN hoUSEJalan Monkey ForestP +62 361 978 189

IBAh rESTAUrANT@ Ibah Luxury VillasCampuhanP +62 361 974 466

jANggAr ULAMJl. Raya Goa Gajah, Br. Teges Kanginan PeliatanP +62 361 972 092

KAYUN rESTAUrANT & LoUNgEJl. Raya Mas 47P +62 361 973 091

LITTLE K Jl. Hanoman Pengosekan (behind Siam Sally)P +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

SKAjI-TArI-USBehind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122

roNdjI’S @ ThE BLANco rENAISSANcE MUSEUMCampuan UbudP +62 361 975 502

SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com

SpAccANApoLIJalan Raya PengosekanP +62 361 973 138

STArBUcKS UBUdJl. Raya Ubud, CampuhanP +62 361 978 189

SWEpT AWAY @ SAMAYA UBUdBanjar Baung,Desa SayanP +62 361 973 606

ThrEE MoNKEYS UBUdJalan Monkey ForestP +62 361 975 554

ThE dININg corNEr @ KAYUMANIS UBUd prIVATE VILLA ANd SpASayan Village UbudP +62 361 972 777

TSAVo LIoN @ BALISAfArI & MArINE pArKJl. 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

UMA BY coMoJl. Raya Sanggingan, KedewatanP +62 361 972 448

WAroENg BErNAdETTEThE hoME of rENdANgJalan Raya MasBr. Teges YangloniP +62 361 971 852

WArUNg ENAKPengosekan RoadP +62 361 972 911

WhITE BoxJl. Raya Andong 22-24,P +62 361 979 059F +62 361 979 062www.whiteboxbali.com

BEBEK BArISJl. Mahendradatta No. 18xP +62 361 845 0791

jEMpIrINg rESTAUrANT @ ASToN dENpASAr hoTEL ANd coNVENTIoN cENTErJl. Gatot Subroto Barat 283P +62 361 411 999

BELLA SINgArAjA, Ko & jIMBArAN gArdEN @ INTErcoNTINETAL BALI rESorTJalan Uluwatu 45P +62 361 701 888

chIrINgUITo EL KABroNJalan Pantai CemonkakPecatu (the sign on Jalan Labuan Sait)P +62 361 780 3416

chocoLATE cAfé, TopENg rESTAUrANT & BArJimbaran CornerJalan Raya UluwatuP +62 361 704 663

dI MArE@ KArMA KANdArAJl. Villa Kandara Br. Wijaya Kesuma UngasanP +62 361 848 2200

fINN’S BEAch cLUB @ SEMArA LUxUrY VILLA rESorT UngasanP +62 361 848 2111

jIMBArAN BEAch cLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922

jU-MA-NA, TAMArINd@ BANYAN TrEE UNgASANJalan Melasti, Br. KelodUngasan, Jimbaran P +62 361 300 7000

KArMA LoUNgE @ KArMA jIMBArANJalan Bukit PermaiP +62 361 708 800

KAT’S KITchENJalan Raya Uluwatu 11 JimbaranP +62 361 704 279

Ko @ INTErcoNTINENTAL BALI rESorTJalan Raya Uluwatu 45P +62 361 701 888

KISIK @ AYANAJalan Karang Mas Sejahtera, JimbaranP +62 361 702 222www.ayanaresort.com

LE MérIdIEN BALI jIMBArANJl. Bukit Permai JimbaranP +62 361 846 6888

pEpENEro TEMpLE hILL STUdIoSJalan Wanagiri, JimbaranP +62 361 704 677

SoNo TEppANYAKI @ ANANTArA ULUWATUJl. Pemutih, Labuan Sait UluwatuP +62 361 895 7555

SINgLE fINUluwatu (below Blue Point)P +62 878 620 398 66

TAMAN WANTILAN @ foUr SEASoN jIMBArAN P +62 361 701 010www.fourseasons.com

TApIS @ KAYU MANIS JimbaranP +62 361 705 777

ThE EdgEJl. Pulau Goa Lempeh Banjar Dinas Kangin PecatuP +62 361 8470 700

WhITE BoxJl. By Pass Jimbaran - Petanahan Sari 2AP +62 361 778 711www.whiteboxbali.com

cAfé dES ArTISTES Jalan Bisma 9XP +62 361 972 706

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

fIVELEMENTSPuri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, BadungPh +62 361 469 206

gAYA gELAToJl. Raya SayanP +62 361 979 252

gELATo SEcrETSJalan Monkey ForestP +62 361 977 899

gLoVE & SToVEJl. Raya SangginganP +62 361 362 8795

gLoW @ coMo ShAMBALABegawan GiriP +62 361 978 888www.cse.como.bz

GianyarUbud

Denpasar

JimbaranUluwatu

Lamak

“An artful dining experience in the heart of Ubud”

Raspberry Chocolate Mousse

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


Meads Beach Bar & Grill

MEAdS BEAch BAr ANd grILLJalan Pratama P +62 361 776 604

Asparagus with Smoked Salmon

“The freshest Seafood in Tanjung Benoa”

AroMA MEAT procESSINgJalan By Pass Ngurah Rai No. 555XPesanggrahan, DenpasarP +62 361 729 494

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 dEWATA WINEJalan By Pass Ngurah Rai 564 SanurP +62 361 284 130

BALI fINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376

BALI MooN LIqUErSwww.balimoonliquers.netP +62 361 461 945

coLd SToNE crEAMErYBali Discovery Mall GF #2Jalan Kartika Plaza, KutaP +62 361 769 784

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

[email protected] +62 361 724 392

goUrMANd dELI @ ST. rEgIS BALI rESorTKawasan PariwisataNusa DuaP +62 361 847 8111

goUrMET gArAgEJalan Brantas Kangin 2 Jimbaran 80364P +62 361 701 650

ASToN pooL BAr@ ASToN KUTA hoTEL& rESIdENcEJalan Wana Segara, KutaP +62 857 754 999

BoShE VVIp LoUNgEJalan By Pas Ngurah Rai No. 89X, Tuban, Kuta+62 361 848 4600

BrEWErS BEEr gArdENJalan Legian No. 157 KutaP +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

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

jAzz cAfE UBUdJalan Tebesaya, UbudP +62 361 976 594

KINg coLE BAr @ ST rEgIS BALI rESorTKawasan PariwisataNusa 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@ dIScoVErYShoppINg MALLJalan Kartika Plaza P +62 361 765 027www.oceans27.net

BALI LUNA @ ASToN BALI BEAch rESorT & SpAJalan Pratama 68 X P +62 361 773 577www.AstonBali.com

BUMBU BALIJalan Pratama P +62 361 774 502

EIghT dEgrEES SoUTh , rIN, SpIcE @ coNrAdJalan Pratama 168 P +62 361 778 788www.conradhotels.com

NoVoTEL BALIJalan PratamaP +62 361 772 239pAoN BEAch cLUBJalan Pratama No 70P +62 361 776 555

SAKALAJalan Pratama 88 P +62 361 774 499

ThE WhAcKo BEAch cLUBJl. Pratama No. 99XP +62 361 771 384

ArWANA @ ThE LAgUNAKawasan PariwisataP +62 361 771 327

BoNEKA @ ThE ST. rEgIS BALI RESORT P +62 361 847 8111 www.stregis.com

hoNEY ANd BrEAdpEpITo ExprESSJl. By Pass Ph +62 361 776 316

LAgooNA@ AYodYA rESorT BALIJalan Pantai Mengiat PO. Box 46, 80363P +62 361 771 102

TanjungBenoa

MULIA rESorT & VILLAJ. Raya Nusa Dua SelatanP +62 361 301 7777www. ayodyaresort.com

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 & TETArINg rESTAUrANTKayumanis Nusa Dua Private Villas & SpaBTDC Area P +62 361 770 777www.kayumanis.com

rAjA’S @ NUSA dUA BEAch hoTEL & SpAP +62 361 771 210www.nusaduahotel.com

SALSA VErdE @ grANd hYATT BALIP +62 361 772 038www.bali.grand.hyatt.com

TETArINgBTdc ArEAP +62 361 770 777

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

VErANdA rESTAUrANT @ ThE WESTIN rESorTSP +62 361 771 906www.westin.com/bali

hArd rocK BEAch cLUB (hrBc) dELI @ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869

hATTEN WINEThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai. KutaP. +62 361 767 422HattenWines.com

IcELANd VodKA PT Dewata Kencana DistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299

KAYUApIJalan Kuwum 1X, KerobokanP +62 361 787 7476

KoU cUISINEJalan Monkey Forest,UbudP +62 361 972 319

MINI MArTJalan Bypass Ngurah Rai, JimbaranP +62 361 777 361

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

pT INdoWINESJl. Sunset Road No. 166P +62 361 847 7232

SABABAYJalan Raya Puputan No. 64AP +62 361 261 104www.sababayselections.com

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

TWo ISLANdS WINESThE cELLArdoorKomplek Dewa Ruci No. 3.Jalan By Pass Ngurah Rai, KutaP. +62 361 767 422

UNILEVEr food SoLUTIoNSJakartawww.unileverfoodsolutions.co.id

ozIgo BAr UBUdJalan Sanggingan UbudP +62 81 974 728

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

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 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 88KutaP +62 361 750 425

ThE TrEEJalan Pratama,Tanjung BenoaP +62 361 773 488

Nusa Dua

Miscellaneous Club & Bars

let’s eat! 75

Ngurah rai International Airport International Arrival I Qatar Airways Lounge

Kuta I Seminyak I canggu 3V Kerobokan • 100 SunSet • ABC (Amazing Bali Cafe) • Aglio Olio • Al’Dente • Ametis Villa Bali • Ananta Legian Hotel • Anantara Resort Seminyak Bali • Anomali Coffee • Aston Kuta • Grand Kuta • Bale Bali • Bale Udang Mang Engking • Bali Bakery • Bali Deli • Bali Dynasty • Bali Fine Wine • Bali For You • Bali Garden Beach Resort • Bali Kuta Resort by Swiss - Bel Hotel • Bali Mandira Beach Resort & Spa • Bali Star • BaliEpicure • Beach Walk “Eat and Eat” • Bebek Tepi Sawah • Bella Italia • Betelnut Café • Beras Merah • Best Western Kuta Beach • Best Western Kuta Villa • Bianco • Bian Yue • Biku • Bistro Batu Kali • Black Canyon Kutabex • Bliss Wayan Hotel • Blue Fin • Brasserie • Bubba Gump • Butter Cake & Coffee Shop • Cafe Canggu • Cafe Degan • Cafe Marzano • Cafe Moka Seminyak • Cafe Moka Canggu • Cak Kandar • Canggu Club • Chez Gado Gado • Coco Gourmet • Cocoon • Coffee Corner • Cold Stone • Colony Boutique Hotel • Cosmic Diner • D’Sawah • Danoya Private Luxury Residence • Dapur Sedap • Dapur Sunda • De Bali Cafe & Resto • Delicious Onion • Desa Seni • Deus Ex Machina • Dijon Cafe • Drop • Drum Whisky • Dulang Cafe • Earth Cafe • Eat Well • Echo Beach House • Embun Live Cafe • Enhay Cafe • Evo • Fave Hotel • Febry’s • Flapjaks • Gabah • Gion • Ginger Moon • Global Expat • Glove & Stove • Grand Istana Rama • Grandmas Seminyak • Green Garden • Grocer and Grind • H20 @ Bali Dynasti Resort • Hard Rock Cafe Bali • Hard Rock Hotel • Harris Resort Kuta • Harris Riverview • Harris Sunset Road • Holiday Inn Resort “Envy” • Hu’u Bar & Grill • Ibis Hotel Kuta • Ifiori • Impala 60’s • Indowines • Kapur Sirih • Kayugaya • Kebab Palace • Kemayangan • Khaima Restaurant • Khrisna Group • Kopi Kultur • Kori Resto • Kudeta • Kunyit Santika • Kuta Station Hotel & Spa • The Pond @ Discovery Kartika Plaza Hotel • La Lucciola • Legian Beach Hotel • Little Green • Maca Villa and Spa • Maccaroni • Ma Joly Restaurant & Lounge • Mama San • Mannekepis Jazz-Blues Bistro • Mata Air cafe • Me’nu Bar • Métis • Minimart Oberoi Petitenget • Minimart Double Six. Minimart Laksamana Oberoi • Minimart Nakula Legian • Minimart Padma • Minimart Pantai Kuta • Minimart Raya Seminyak • Minimart Seminyak (in front of Warung Made) • Mykonos • Nero Bali • Nyaman Villas • Oazia Spavodka Bar and Kitchen • O-ce-n • Om Beach Lounge Restaurant • Oma Thia’s Kitchen • Padma Resort & Hotel Bali • Pan Pacific Nirwana • Pantry Magic • Passargad Persian Restaurant • Patio @ Plataran Bali Resort & Spa • Papa’s Cafe • Papaya Fresh Gallery • Pavilion Bali • Pavone • Pepito Tuban • Piduh • Potato Head • Pullman Bali Legian Nirwana • Pulp Art Juiceteria • Queen’s of India • Queen’s Tandoor • Quest Hotel • Ramada Bintang Bali • Ramada Camakila Resort • Ramayana Seaside Cottage • Red Carpet Champagne Bar • Risata • Royal Beach Seminyak • Rosso Vivo • Rumours • Ryoshi Seminyak • Sarong • Sea Circus • Secret Garden • Sense Hotel • SIP Seminyak • Stadium • Starbucks Bali Discovery Mall • Starbucks Hardrock • Starbucks MBG • Sticky Fingers • Sun Island Hotel • Sushi Tei • Swich • The 1O1 Legian • The Balcony • The Banjar • The Beach Lounge • The Breezes Seminyak • The Champlung • The Coffee Shop • The Elysian • The French Kitchen • The Garoupa • The Haven Seminyak • The Kayana • The Legian Bali • The Little Kitchen • The Samaya • The Santan Restaurant • The Stones “Salt” • The Oberoi Bali • The Patra Jasa Bali Resort & Villas • The Vira Bali Hotel “The Grill Corner” • Tj’s • Tobello • Tony’s Villa • Trattoria • Ultimo • ViAiPi • Villa Asli • Villa Bali Asri • Villa Kresna • Villa Lumbung • W Retreat and Spa Bali • Wahana Money Changer • Warisan Restaurant • Warung Bonita Bali • Warung Canggu • Warung Indotopia • Warung Italia • Warung Jerami • Warung Mina • Warung Taulan • Waterbom • Yut’z Place • Zen Garden • Zula Vegetarian Paradise • Zucchini • Zushiya

Nusa dua I jimbaran Amarterra Vila & Spa • Arts Replica • Aston Bali Resort & Spa • Alila Villa Uluwatu • Ayana Resort & Spa • Ayodya Resort Bali • Bali Cardamon • Balique • Banyan Tree • Boshe • Black Canyon Ngurah Rai • BTDC • Cafe Moka • Coco Bistro & Gourmet • Conrad • Dimare @ Karma • El Kabron • Finn’s @ Semara • Four Seasons Hotel • Gandha Rasa • Garuda Indonesia @ Bali Collection • Gending Kedis • Gourmet Garage • Honey & Bread • Intercontinental Bali Resort “KO” • Karma Lounge • Kayumanis Nusa Dua “Piasan” • Klapa • Kupu Kupu Jimbaran Suites • Laguna Garden • Le Grande • Lotus Entreprises • Meads Beach Bar & Grill • Melia Resort Nusa Dua • Melia Tanjung Benoa • Minimart Pratama Tanjung Benoa • Musashi Resto • Nikko Bali Resort & Spa “The Shore” • Novotel Benoa • Novotel Nusa Dua • Nusa Dua Beach Hotel • Paon @ Taman Bhagawan • Pepito Jimbaran • Ramada Resort Benoa “The Tao Bali” • STP Bali • Sakala • St Regis Bali • Starbucks Nusa Dua Bali (Sogo) • Swiss - Bel Hotel Segara • The Bay Bali • The Courtyard • The Laguna A Luxury Collection Resort & Spa • The Royal Santrian • The Tree • The Westin Resort • Topeng @ Jimbaran Corner • Ulam Mengiat • Warung Keramik • Watermark • White Box

denpasar I Sanur 1688 Beach Bar @ Grand Bali Beach • Arena • Aroma Meat Shop • Art Cafe Warung • Au Bon Marche • Ayucious Rest • Bali Adventure Tours • Bali Dewata Wine • Bali Moon Liqueurs • BNI • Bonsai • BRI • Cafe Batujimbar • Cape Discovery • Charming • Cinnamon • Corporate of Swiss - Bel Hotel Int’l • Flapjaks • Fivelement • Fortune Cookie • Garuda Indonesia @ Jalan Sugianyar No.5 • Garuda Indonesia @ Sanur Beach Hotel • Gelato Secret • Grand Hyatt Sanur • Griya Santrian/The Village • Fume Gourmet • Hatten Wines • Jempiring @ Aston Denpasar • Kadin Bali • Kokoya • Kopi Bali House • La Taverna • Lotus Restaurant • Manik Organic • Massimo • Mercure Sanur • Mezannine Restaurant & Bar • Mini Mart • Piccadilly • SPB Denpasar • Sababay • Sanur Beach Hotel “Basilico” • Scenia • Sector • Smorgas • Sobek • Starbucks • Storm Beer • Street Cafe • Suarti Maestro • Sudamala • Three Monkeys Sanur • Travelworks & BCP Secretariat • Warung Kayu Api • Yuni Bali Furniture

Ubud I Alchemy • Alila Ubud • Amandari • Bali Bird Park • Bali Buddha • Bali Safari & Marine Park • Batan Waru • Bebek Tepi Sawah • Betelnut Ubud • Bridges Bali • Bunute • Café de Artiste • Cafe Lotus • Cafe Moka • Casa Luna • Clear Cafe • Coffee & ... • Coffee Seniman Studio • Como Shambala • Down to Earth • Dijon Cafe • Four Seasons • Furama Exclusive Villa & Spa • Gaya Gelato • Gelato Secrets • Glove & Stove • Green House • Ibah Luxury Villas • Juice Ja Cafe • Kayun Restaurant & Lounge • Kupu Kupu Barong • Lamak Restaurant & Bar • Little K • Maya Ubud • Mozaic • Nomad Bar • Petulu @ Kamandalu • Pita Maha • Puri Ahimsa “Fivelements” • Puri Wulandari • Rondji Restaurant • Round Bar • Ryoshi • Sawah Indah • Starbucks Ubud • The Dining Corner @ Kayumanis Ubud Villa and Spa • The Mansion • The Samaya Ubud • The Viceroy • Three Monkeys • Tut Mak • Uma Ubud • Warung Bernadette • Warung Enak • Warung Murni’s .

jakarta I 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 Convention 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 • Prime Plaza Hotels & Resort • Ritz Carlton • Shangri-La Hotel • Sparks Hotel • Starbucks • Sultan Hotel • Swiss-Bel Hotel International • Unilever

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Passargad Special Kebab

Free salsa lessons, warm Bali night athmosphere, live music band, playing the most popular favorite songs

We aim to serve BBQ bringing the wonderful and delicious taste of the 2000 year historical world flavour in today's lifestyle. Our professional chef is using the authentic recipes and special cookingcooking methods to achieve the quality we are proud of.Also we offer you the original shisha, made with the gentle flavours you like most







J l . Raya Ke robokan No.38, Seminyak - Ke robokan +62 (0 ) 361 731175, 7492796in fo@war i san res tau ran t . com www.wa r i san res tau ran t . com

Enjoy extraordinary culinary delights in the sophisticated courtyard.

Romantic dining al fresco at its best.

Bali’s �nest dining experience for over 21 years.

Lunch | High Tea | Tapas | Dinner | Bar

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