vol-28 letseat issue
Post on 04-Apr-2018
219 Views
Preview:
TRANSCRIPT
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 1/80
VOLUME 28 - nOVEMbEr 2011
Sweet Heaven
flapjaks@ Ivory
Dine and Leisure sti Mt
Spotlight Gd
New Restaurant sig fi
Local Cuisine Wgkw
Drink Zone r T
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 2/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 3/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 4/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 5/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 6/80
12. NEW ENTRIES
22. INgREdIENT
giner
26. NEW RESTauRaNT
Single Fin; : Uluwatu Dreaming
30. food SToRy
Pe Espn
34. SPoTlIghT
gs; Te a Rners
38cover sToryFlapjaks @ Ivory
Sweet Heaven
44. dINE & lEISuRE
Sti Mestr; Siver & Spice
contents
18 local cuIsIne
Warung KawanuaAuthentic Manadonese Cuisine
6www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 7/80
Cver:
Big Man Java Set
Pt b heri obrin
lctin: fpjs
Semin
52.. ThE SPECIa
Ce I Nmn Meci; Simpe, Ee
Ce Jsmn S; a frenc a
56. lET’S C
It’s Bee Terii
58DrInk zonRooftop Dine and Music Loun
Kuta’s Coolest R
62. dESS
Rts; Sweet h
66. hoW To S
67. MaP & dIRECT
76. PICk uP P
48HealTHy fooD
Happy FalafelMiddle Eastern Magic
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 8/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 9/80
FIRE @ W RETREAT & SPA BALI - SEMINYAKJL. PETITENGET, SEMINYAK, DENPASAR, BALI
T: +62 361 4738 106E: b&f.wbali@whotels.com
EXPLORE WHOTELS.COM/BALISEMINYAK
The Sunday Brunch at FIRE has all the comforts of home. Chef Ian
Lovie has created the ideal brunch with his favourite dishes (and
yours!) in mind. But pace yourself, there is a lot to go around.Imagine a lazy Sunday featuring a wide selection including
fresh shucked oysters, an egg station, fresh seafood and
prime meats, a carving station and much more. Choose the
beverage package and get free flow sangria, red & white wine
and beer. Come see for yourself, we would love to have you.
Every Sunday from 12 – 3.30pm
IDR 395,000 ++ (brunch package)
IDR 870,000 ++ (brunch package + beverage package)
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 10/80
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 2011 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.’ Alison has also worked
in a number of roles within the food and
beverage industry, most recently in Fiji as
the manager of an exclusive resort famous
for its gourmet cuisine. Her heart has now
been captured by Bali where she is happily
indulging her favorite things; writing and
discovering new restaurants. \AB
Let’s Eat’s newest writer describes herself
as a part-time food lover and a full-timefood friend. She enjoyed her exposure to
many different restaurants during her year
teaching Indonesian Language and Culture
in Washington DC. Now back in Indonesia
she has discovered that her pleasure
in trying new food and restaurants has
deepened. Menur mostly works in sales
and marketing, but deep down she k nows
that one day she will have her own business,
hopefully a restaurant! \MA
Formerly worked full-time on the editorial
team of a local tourism magazine, but found
the life of a freelance writer suits her best
and allows her to follow her passions in life,
writing and travelling – while worshiping
the beauty of nature at the same time. \AM
Alison
Menur
Ari
Office
Khrisna Building II, 2 Floor
Jalan Raya Kuta 88RKuta, Bali 80361, Indonesia
nd Ph +62 361 961 0066
Fax +62 361 762 241
info@letseatmag.comwww.letseatmag.com
www.kivm.co.id
Mahendra
Yunata OctavianoHendra Oktaviano
Alison Elizabeth Bone
Menur Astuti
Ari Mustikawati
Inggita Kasim
Karena van Maanen
Heri Obrink
Lidya Julianty
(lidya@kivm.co .id)
Rendy Rustam
(rend y@le tseatmag. com)
Cindy Soraya S
(cind y@le tseatmag. com)
Tommy S Heriadi
Kumara
Agung Selly
I Wayan Wartana
I Nyoman Supartika
I Nyoman Susila
Henry A Bloem
Senior Advisor
Managing DirectorEditor-in-Chief
TA Bid Business Development
Writers
Senior Graphic Designer
TA Bid Graphic Designer
Photographer
Account Director
Account Executive
Web Guy
Human Resources
Dirtribution & Circulation
Food and Beverage Advisor
0 www.ttmg.m
BALI
0
0
0
0
0
9
9
9
9
9
9
9
9
9
9
9
9
9
9
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 11/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 12/802 www.ttmg.m
Already causing quite a stir with its
gorgeous cliff top setting, laid back
Mediterranean vibe and seriously
good tapas and paella, El Kabron takes
things up a notch with its introduction of ‘flip
flop fine dining,’ offering gourmet cuisine
that you don’t have to dress up for.
We arrive in time for a sunset sangria
enjoyed cliffside, then bask in the star light
with our feet in the sand as we indulge in
an exhilerating seven course degustation
menu. Chef Marc Torices weaves his
magic with artistic flair, thoughtful pairing
and an absolute dedication to perfection.
Highlights include the truly inspired Low
Tide, a sea salad presented like a reef at
low tide, with prawn carpaccio, tiny oysters,
leafy seaweed and a fluffy sea flavoured
foam; a perfectly balanced Ecologic Baby
Salad featuring contrasting flavours of
fresh springy greens, salty iberico, creamy
home made cheese, and bursts of berry and
fresh mint; and a Roasted Australian Lamb
Shoulder matched with delicate flavours of
asparagus, sprigs of herbs, snow peas, pink
and yellow flowers and tiny champignons.
The evening passes in a pleasurable haze of
the finest food and wine, impeccably served,
and accompanied by the mellow strains
of an accoustic quartet. Couples enjoy
romantic dinners, animated groups share
jugs of sangria and there is not a starched
tablecloth, a suit, or a pair of high heels to
seen. El Kabron has successfully challeng
the notion that fine dining needs to be form
so come in your shorts and sandals, bri
your friends and enjoy beautiful food the w
nature intended – in comfort! \AB
*Degustation menu available Wednesdays (and Saturdays
December) reservations essential.
El Kabron Fine Dining in Flip Flops
El KABron
SpAniSh rEStAurAnt And Clif
CluB Jaa paa Cemkak, peca
p +62 361 780 3416
oe 11.30 ae.
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 13/80
www.ttmg.m
HOTEL DEBUTS: ABU DHABI BANGKOK BA L HA
DOHA FLORENCE MAURITIUS SANYA SHEN
TIANJIN stregis.com©2011 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, St. Regis and
their respective logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its aliates.
SUNDAY BRUNCH AT BONE
LUXURIOUS. SIMPLY DIVI
Now serving Sunday Brunch!
An extension to the famous scrumptiou
and extensive breakfast experience at Bon
And then there is our special Brunch featuri
carte breakfast favourites of Wagyu Beef SteEggs, Lobster Egg Omelet, Egg Nouvelle, Fresh
and Avruga Pearls Blinis along with sumptuo
options including Carvery and Valrhona Ch
Fountain, complemented with soft drinks an
and a live Jazz Band. Life is good.
An additional beverage package of free o
wines and selected cocktails is also availa
from 12.00pm to 3.00pm.
Complimentary aperitif selection including
our signature Bloody Mary at King Cole Ba
from 11.00am to 12.00pm.
Brunch is from 12.00pm to 3.00pm.
Reservation is required.
Pool and beach facilities are reserved for hotel gues
www.balibeyondgourmet.com
KAWASAN PARIWISATA NUSA DUA LOT
NUSA DUA . BALI 80363 . INDONESIA
STREGIS.COM/BALI(62)(361) 8478 111
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 14/80
www.ttmg.m4
new entries
fairy tale
dinnerJimbaran Beach Club offers a ‘fairy tale’ sunset romantic
dinner set in an intimate location on Muaya Beach, Jimbaran.
The open air setting is beautifully decorated with candles and
torches to complement the dramatic sunset backdrop and
tantalising Mediterranean cuisine. Jmbaa Beac Cb by
K K Ba, Jaa Bk pema, Jmbaa, p
+62 361 703 342. \AM
south african flair
Chef Graeme Ritchie has managed to bring Nikko Bali Resort & Spa
culinary experience another step up. He recently invited local media
partners to come and sample the flavours of South Africa, his homecountry. During the special event “Journalists Can Cook,” Chef
Graeme presented South African Braai or barbeque. He specially
prepared the unique flavors of South African delicacies such as air-
dried red buck (deer), crayfish pate with griddle bread, boerewors
(tradit iona l sausage) , sosaties (lamb and apricot) and many more
exotic dishes. nkk Ba res & Sa, Jaa raya nsa da
Seaa, p +62 361 773 377. \AM
White AlbaTrufeNovember is the best month to experience the Jewel-Alba
white truffle. Imported from the Piedmont region in Italy, thetruffle is well-known for its aroma, taste and aphrodisiac
qualities. Ju-Ma-Na is ready to seduce you with a range of
set courses including white Alba truffle omelette and butter
poached lobster, caviar and fresh grated alba truffle. While
for dessert, the chef creates the sensational Tahitian vanilla
soufflé with truffle ice cream to sweeten the evening. J-Ma-
na, Baya tee, Jaa Meas Baja Ke, uasa,
p +62 361 300 7000. \AM
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 15/80
www.ttmg.m
clean up the
world
Celebrating “Clean Up the World” weekend, South Kuta
Business Association (SKBBA) organized a beach clean up
with hotels, restaurants, schools and other tourist attractions
in the area participating. The event aimed to spread
awareness of the importance of a clean environment which
is the responsibility of everyone. Ba dyasy res,
Jaa Kaka paza, tba. p +62 362 752 403. \AM
stars wars in bali
The annual “Stars Wars Flair & Bartending Championship 2011” event was
held at Ramayana Resort & Spa, with special guest Dario Doimo – the world
flair champion from Italy. 33 contestants from Indonesia, Malaysia and Russia
competed to win the battle for the most skillful and talented bartenderramayaa res & Sa, Jaa Bak Sa, Ka, p +62 361 751864.
\AM
bakeryworkshopAerowisata Hotel & Resort invited Fred Pfister – an internationa
independent bakery & pastry consultant to present a “Baker
Workshop” to chefs from all Aerowisata Hotels, who learned a
the secrets for baking high quality products like breads, croissant
and pastries to enhance the menus in their hotels. Sa Beac
he Ba, Jaa daa tamba, Sa p +62 361 288
011. \AM
French S’il VouS PlaÎt!
French food is often associated with posh interiors, exclusive glasswa
formal service and a big bill. Not so at Chef de Partie, where you c
savour rustic and classical French fare in a casual setting at vereasonable prices. Well executed dishes are designed to tantalize yo
taste buds and are enjoyed in a modest well-spaced dining area perf
for unwinding and relaxing at the end of a long day! Ce e pa
resaa, Jaa peee 2x, Kebka. \AM
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 16/80
www.ttmg.m6
novotel
earthcheck
Novotel Bali, Nusa Dua has achieved the prestigious EarthCheck
Certified status granted by EC3 Global. EarthCheck recognizes
Novotel Bali Nusa Dua’s commitment to operate at the world’s
highest environmental standard. The Certification process
involves either an onsite audit or offsite assessment by an
EarthCheck approved independent third party auditor. The
successful completion of the Certification process demonstrates
Novotel Bali Nusa Dua’s strong commitment to the principles of
environmental sustainability. nve Ba nsa da, BtdC
cmex, nsa da, p +62 361 848 0555. \AM
barbecue brunchConrad Bali launched Sunday Barbeque Brunch at its signature beachfront
restaurant, Eight Degrees South. Guests can indulge in all-time breakfast
favourites including truffled-hollandaise eggs benedict, seafood frittata,
and divine pastries. Fresh river prawns, rock lobsters, fish brochette,
squid and premium meat create the center piece of this promotion. The
brunch also includes free flow soft drinks, fresh juices, tea and a cocktail
or glass of sparkling wine on arrival. You can sample this tempting Sunday
Barbeque Brunch at IDR 385.000,-++. Ca Ba, Jaa paama 168,
taj Bea, p +62 361 778 788. \AM
brew a cup
Starbucks Coffee Company has launched its
breakthrough Starbucks VIA Ready Brew in all
Indonesian stores, expanding upon the company’s
coffee expertise and repertoire of fine coffees.
Starbucks VIA is made from 100% natural roasted
Arabica coffee in a micro-ground form that is rich
and full bodied. A new way to brew a cup anytime,
anywhere. \AM
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 17/80
www.ttmg.m
welcome
aboard
Nusa Dua Beach Hotel & Spa recently welcomed Australian
Chef Geoffrey Sinclaire Clark to the property as the new
executive chef. Geoff has a wealth of culinary experience
at five-star luxury hotels and resorts throughout the region.
His passion, vast knowledge of Asian cuisine and his
personal zeal in using authentic local produce will surely
take culinary presentation at Nusa Dua Beach Hotel & Spa
to a higher level. nsa da Beac he & Sa, Kawasa
pawsaa BtdC, nsa da, p +62 361 771 210. \AM
world travel
award St. Regis Bali Resort has once again been acknowledged
for its luxury and high standard of service by the prestigious
World Travel Awards, as Asia’s Leading Luxury Resort
This coveted award brings The St. Regis Bali Resort
which has only been opened for 3 years, to newer heights
and is complemented by previous awards such as [Trave
+ Leisure] - 10 Best New Hotels 2008, a truly remarkable
accomplishment. S. res Ba res, Kawasa
pawsaa BtdC S6, nsa da, p +62 361 300
5538. \AM
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 18/80
www.ttmg.m8
local cuisine
Warung Kawanua offers food
from Manado, North Sulawesi,
a region renowned for its spicy
and delicious cuisine. The warung opened in
August this year and provides an oasis for
people looking for food with a cozy lounge
area, free wi fi access and air conditioning
with the added benefit of spacious parking.
I found this encounter with Manadonese
food really interesting, due to their different
combinations of meat and spices. Warung
Kawanua aims to give the authentic taste of
Manadonese food and they do the best they
can by buying cerain ingredients directly
from Manado, like ginger and roa fish,
and making their own ingredients like the
mayonnaise, and strawberry concentrate
warung Kawanua Authentic Manadonese Cuisine
for some of the desserts. Chef Romi is
Manadonese with a background in all t ype
and kinds of food.
We try a range of appetisers includin
Pisang Goreng Colo Colo , a one of a kin
dish, with a mix that I find quite rare. Th
naturally sweet fried banana is combine
with a savoury condiment made from ch
and roa fish creating a surprising taste tha
is really enjoyable.
There is an abundant choice of mai
courses, we start with Ayam Bakar Rica
a Manadonese specialty. Rica translate
as chilli in Manadonese, and Ayam Baka
Rica is a piece of grilled chicken that i
glazed and topped with a spicy mix o
Ayam B aka r ca
Keaa Kaka Ka Asam
Bb MaaEs Ca
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 19/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 20/80
www.ttmg.0
red chilies, shallots, onion and ginger resulting in a fragrant orangsauce and served while it is piping hot with warm white rice. Ther
is also Mi Kuah Cakalang , noodle soup with onion, leek, pepper an
green veggies with cakalang fish that has a strong influence on th
overall taste. Bubur Manado is a healthy choice and a unique dis
of porridge that is made of rice, pumpkin, sweet corn and wate
spinach. The right way to enjoy this dish is to take a bit of the samba
roa (chili condiments with roa fish mix) and stir a bit with part o
the porridge, take it with a spoon and eat it with the fried anchov
that is served on the side. The fresh Kepala Kakap Kuah Asam is
soup made from the head of fresh fish, and has a fresh sour taste
a bit like tom yam. A pastry corner offers delicious dessert like th
Klappertaart which is a Manadonese specialty made of cinnamon
raisin, coconut, almond and rum, perfect when served chilled.
All kinds of delightful drinks are available from the drinks list, lik
Sparkling Blue and Sparkling Purple which are soda drinks wit
flavours, a refreshing escape from a hot day. Es Cinta is a re
dessert, a mix of cincau (grass jelly) and tape (fermented cassava
served with their homemade strawberry concentrate and toppe
with shredded ice. Coffee Lovers can try Plaga Bubble Coffe
Blend and Plaga Cincau Coffee Blend with coffee and cinca
(grass jelly ).
Authenticity mixed with fresh ingredients makes Warung Kawanu
worth a try. \MA
WArung KAWAnuA
Sse ra 819
p +62 361 752 976
oe 10am – 10m
Sea 50
Ka Ma A - 5
M Ka Cakaa
psa ge C C
paa Bbbe Cee Be & paa Cca Cee Be
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 21/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 22/80
www.ttmg.m2
ingredient
Ginger is the common name for
Zing iber offic inale, which was
originally cultivated in South Asia
before spreading around the world. It is
consumed as a delicacy, medicine, or spice
for it produces a hot and fragrant flavour.
Young ginger rhizomes are juicy and
fleshy with a very mild taste. They are
often pickled in vinegar or cooked as an
ingredient in many dishes. They can also
be put into boiling water to make ginger
tea, to which honey, sliced orange or lemon
may be added. Mature ginger roots are
usually nearly dry and make a quintessential
ingredient in Chinese, Japanese and other
South Asian cuisines for flavouring seafood
Ginger
and vegetarian dishes. Candied ginger is the
root cooked in sugar until soft, and makes a
tasty confectionery.
In Western cuisine, ginger is traditionally
used in sweet foods such as ginger ale,
gingerbread, ginger snaps, ginger biscuits
and speculaas. Green ginger wine is
produced in the United Kingdom, and
traditionally sold in a green glass bottle. In
Japan, ginger is pickled to make beni shoga
or grated and used raw on tofu or noodles. In
the traditional Korean dish; kimchi, ginger is
finely minced and added to the ingredients
of the spicy paste just before the fermenting
process. In Indonesia, a beverage called
wedang jahe is made from ginger and palm
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 23/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 24/80
www.ttmg.m4
sugar. Indonesians also use ground ginger
root, called jahe, as a common ingredient in
local recipes.
Ginger is often used to decrease arthritic
pain, though further studies need to be
performed. It is also deemed to have blood
thinning and cholesterol lowering properties
that may make it useful for treating heart
disease. Ginger has been found effective in
multiple studies for treating nausea caused
by seasickness, morning sickness and
chemotherapy.
Growing ginger at home is an option as it can
be cultivated all year long and is often used
as landscaping around subtropical homes.
It has an aesthetic appearance because it
produces clusters of white and pink flower
buds that bloom into yellow flowers and
adapt well to warm climates. If you can’t wait
to plant one, buy some fresh ginger roots at a
local grocery store. Choose a smooth, shiny
looking root that has some buds beginning to
form. Soak the roots in warm water overnight.
The next day, plant them in the pot just
beneath the soil level and water well.
Once the ginger has started to grow, feed
every two to three weeks with a general pot-
plant feed. A mature ginger plant will grow
from 60 to 120cm tall. Stems and leaves may
reach up to 30 cm and resemble those of a
lily. You can harvest ginger roots after the
rhizome has grown for around three to four
months and store them in a dry cupboard or
refrigerate for later use. \MA
://4.b.bs.cm/-494i-_u4/tWojiqJi/AAAAAAAAA0c/j0gSszaY/s1600/iMg_2991.j
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 25/80
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 26/80
www.ttmg.m6
new restaurant
Single Fin clings to the cliffs of Uluwat
serving good food with panorami
views over one of the world’s mos
iconic surf breaks.
This very cool cafe/bar opened in Marc
this year and provides the missing link i
Uluwatu, with its laid back hangout vibe
comfortable lounge setting and goo
music. The international style menu serve
up dishes that are big enough to satisf
the hungriest of surfers; healthy enough t
keep their girlfriends happy, and cocktail
that are a hit with everyone. Throw in live
Sunday acoustic sessions, funky recycle
teak furniture, reasonable prices and yo
start to get the picture.
The biggest part of the picture, is obvious
the view – it’s breathtaking! We visit on onof those idyllic Bali days – a deep blue sk
sinking into the azure sea, and perfect glass
waves peeling in one after another, it’s
humbling sight. Considering the location, th
mellow vibe, and the surf boards hangin
from the ceiling, it’s no surprise to learn tha
the cafe was founded by two pro surfers
Tai Graham and Made Kasim. Tai explain
that the name honours the first surfers wh
came here in the 70’s, carrying their singl
fin surfboards down the narrow goat trail.
Single Fin Uluwatu Dreaming
pa Caa
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 27/80
hawaa
Csy Caamay
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 28/808 www.ttmg.m
There is definitely an island feel to the place,
which in my mind always calls for a Pina
Colada, and this is the real deal, icy cold
and creamy with just the right balance of
coconut, pineapple and rum. The range of
smoothies and fresh healthy juices are also
appealing, like Skinny Love, a sweet and
fruity concoction of watermelon, passion
fruit and apple juice.
The food menu offers good solid beach fare,
such as the well named Crispy Calamari
Rings which are salty and crisp, without the
slightest hint of chewiness, dips include
sweet chilli and mayonnaise. The Hawaiian
Chicken Salad arrives in full tropical glory –
filling half a pineapple with tender chicken,
baby potatoes and pineapple chunks all
coated in tasty creamy dressing and topped
with alfalfa sprouts. Served with garlic bread
it makes a substantial meal.
The Pizzas are surely the best in the area,
with thin, slightly crunchy crusts, tasty
tomato base, and just the right balance of
toppings. We order the Single Fin Special
with chicken, mushroom and cheese. Other
options include Meat Lovers, To the Sea
and Vegetarian. The most popular dish on
the menu, and justifiably so is the Grilled
Mahi Mahi , a crispy coated, yet tender
fillet smothered in a creamy sauce, served
with home style mashed potatoes sautéed
carrots and cauliflower.
We stay for the afternoon, ensconced in th
shade of the veranda, mesmerised by th
pounding surf and those few surfers brav
enough to be out there (the waves are prett
big.) What better way to usher in the sunse
than with a Frozen Lemon Margarita? Onc
again the mix is just right, in fact Single Fi
has got it right on every level, again there
no surprise, considering it has been brough
to us by the man behind Black Dog, th
coolest bar that ever hit Seminyak. \AB
SinglE fin
uwa (bew Be p)
p +62 878 620 398 66
oe 7am – 10s (ae Says)
Sea 50
Sky lve Se f Seca pzza fze lem Maaa
ge Ma Ma
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 29/80
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 30/80
www.ttmg.m0
food story
Paella is one of the most famous dishes
in Spanish cuisine, and named for the
shallow pan in which it is cooked
(La Pael la). This quintessent ial rice dish
originated with the fieldworkers of Valencia
in the mid 19th century, who would cook
their lunch time meal over an open fire,
using whatever ingredients happened to
be available, including tomatoes, onions,
wild artichokes and snails. Rabbit, chicken
or duck was added on special occasions.Seafood was not originally used in paella
dishes, as it was difficult to get hold of in the
fields of Valencia.
By the end of the 19th century, ´Paella
Valenciana´ was well known throughout
P a el l a E spa n o l aSpain, and each region began to add their
own twists to the original recipes, with the
addition of fish, seafood and pork. The
cooking of the perfect paella can be quite
a long task, and most Spanish households
have an expert on the art of paella making,
although opinions on the best ingredients to
use often differ from region to region.
It has become a custom at mass gatherings
in the Valencian region (festivals, politicalcampaigns, protests, etc.) to prepare
enormous paellas, that feed everyone in the
town. Valencian restaurateur Juan Galbis
and a team of helpers, made the world's
largest paella in 2001 which fed an estimated
110,000 people.
g
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 31/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 32/80
www.ttmg.m2
Cooking paella needs a certain process, and
lots of patience. Recipes and techniques
vary with some chefs claiming that the best
paella is cooked in the oven. As a beginners
guide, when using chicken or pork, the meat
and then the vegetables are stir fried in
olive oil; then water is added and brought
to the boil ready for the rice to be added.
Once the rice is nearly done the paella is
removed from the heat and left to absorb
the remaining water. Traditional paella has a
crispy, caramelized, toasted bottom, which is
called socarrat in Valencian and considered
a delicacy. To achieve a socarrat, you need
to turn up the heat to high and listen to the
rice toasting. Once the aroma of toasted
rice comes from the pan, it is removed from
the heat and cooled, then served directly at
the table. When preparing seafood paella,
the fish needs to be cooked for a much
shorter time than the meat, so that it does
not overcook.
There are several different varieties of paella
available, like paella Valenciana, the original
paella made with chicken, pork and/or
rabbit, paella marisco is made with prawns,
mussels, squid and often white fish, paella
negra is an interesting version, and contains
seafood cooked in squid ink, which turns the
rice black. If you are looking for authentic
paella in Bali, try El Kabron Restaurant and
Beach Club on the Bukit. \MA
: //www.vama-a-sam.cm/maes/maes/seaaea.j : //2.b.bs.cm/_E9BdmEiws/S-CnZb3ytKi/AAAAAAAAAY8/9Bs8b6KA_s/s1600/iMg_0182.Jp
://www.aecmbes.cm/w-ce/as/2010/06/dSC_4861.j
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 33/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 34/80
www.ttmg.m4
spotlight
The atmospheric beach front at Doub
Six, Seminyak is always a grea
place for a meal and Goodys make
a reliable choice for those looking for
hearty well priced meal, served in a relaxe
atmosphere. The setting is reminiscent of
traditional European tavern, with black shin
stone floors and homely brick walls covere
with fabulous film stills from cinema classic
like Roman Holiday and La Dolce Vita, s
you can eat your meal under a giant portra
of Audrey Hepburn riding through Rome o
a Vesper. I always enjoy the ocean view
and sea breeze from the veranda upstairs
it’s also a great location to take in the se
breeze, and all the action down on th
beach.
The menu is firmly planted in th
international arena, but served Australia
bistro style, which means generous portion
of uncomplicated but tasty food, like bi
GoodysT he All Rounder
ga’s Ceese S rs
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 35/80
www.ttmg.m
breakfasts, wood fired pizza, pasta, gyros,
seafood, Asian and European classics, and
typical Indonesian food. I immediately hone
in on the Goats Cheese Spring Rolls. They
are excellent, fried to a golden crisp and
filled with tasty, gooey cheese which makes
a fabulous alternative to the more usual
vegetable/prawn variety. Goodys pizzas
are always enjoyable, thanks to a good
dough recipe, and a wood fire oven that
produces a substantial yet light and slightly
chewy base. We have a classic style Vibo
Valentina with chicken, mushrooms and
capsicum, and a Beef Greek Deluxe Pizza
- a Goodys innovation with marinated beef,
tomato, onion and feta, with a homemade,
garlic laden tzatziki poured over the top. The
combination works remarkably well. There
is also aTurkish style Spinach Feta Pide,
always a satisfying combination. Salads
here are substantial enough to be a meal
on their own. Try the excellent Greek Salad
Bee geek dexe pzza
geek gys Seak Saa
Ccke pescaa
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 36/806www.ttmg.m
or the Grilled Greek Gyros Steak Salad
with lots of greens, sliced grilled marinated
steak and crumbly sharp feta cheese. The
barbecued Seafood Skewers are huge,
decked out with whole prawns, calamari,
green peppers and tomato, the snapper is
particularly good, and there is lashings of
hearty creamy garlic sauce and lots of rice.
The Chicken Pescara is equally tasty and
features char grilled tender chicken fillet
topped with fresh seafood and more of that
thick creamy garlic sauce, with well cooked
thick cut fries on the side.
The Indonesian classic, Sop Buntut (Ox tail
soup) is probably the most famous dish at
Goodys, and I spot lots of people eating
it. An Australian family notice our photo
shoot and come over to tell us that they
have been coming to the restaurant since
it opened six years ago – especially to eat
Sop Buntut because it’s the best on the
island. Apparently it is exceptionally rich and
flavourful, but when I quiz owner George
about what makes it so good he just smiles
and says it’s a secret; and placates me with
two big desserts. There is a slab of fluffy
Lemon Cheese Pie with a pretty cherry
on top, which strikes just the right balance
between sweet and tart, and a chocolaty
Toblerone Mousse Pie with hints of honey,
and the crunch of peanuts. Juices, beers
and wines comlement the menu and the
bottomless Lemon Iced Tea, Blackcurrant
Tea and Lemonade are a great deal.
Open 24 hours Goodys offers something for
everyone at any time of the day or night. \AB
goodYS CAfE @ CuCinA
dbe Sx Beac
Sea 100
p +62 361 216 8294
oe 24 s
Semyak Ma E - 3
Sac fea pe
lem Ceese pe
Babece Sea Skewes
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 37/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 38/80
cover story
www.ttmg8
B Ma Java Se
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 39/80
Sweet Heaven
If you are looking for somewhere to indulge your children, (or
your inner child,) Flapjaks house of pancakes and homemade
gelato is the place to go. Big fat waffles, pancakes smothered
in chocolate, Italian style gelato and a range of decadent sundaes
will leave you pleasantly ensconced in a sugar rush of euphoric
proportions.
The flagship restaurant opened in front of Ramayana hotel, Kuta
sidewalk February 2009 and its popularity led to branches in
Sanur, Kuta Beach, Bali Mall Galleria, and Seminyak, which is our
destination today. As soon as we enter the cool air conditioned
Flapjaks @ Ivory
www.ttmg.m
tams pa
environs I spot a gelato counter glistening with flavours like Fe
Rocher, Chocolate, Nougat, Passion fruit, Melon and Strawber
Bright red, cheery décor and booth seating appeal equa
the young, and the young at heart and the menu is filled wit
most fantastical, calorific and divinely decadent desserts
could possibly imagine. The Big Man Java Set has to be se
be believed – a giant goblet filled to the brim with five scoo
colourful gelato, (I choose mint, strawberry, mango and choco
cream, fresh fruit and waffles. The key to a good sundae
course the ice cream – and the owners of Flapjaks wisely bro
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 40/80
gema Sasaes
0 www.ttmg.m
in a consultant from Rome to ensure
authenticity and taste. Slightly less showy
than the Big Man – but equally enjoyable
are the Caramel and Nuts Gelato Set and
the Berries Gelato Set.
The Cripsy Frui ts Waff le is light and fluffy
on the inside and just a little crispy on the
outside and it’s big – as all good waffles
should be. As the name suggests this one
is topped with cubes of mango, strawberry,pineapple, cream and a choice of icecream.
The Caramel Baileys Waff le, and the
Banana Foster Waffles, served with cooked
bananas, Grad Marnier, raisins and whipped
cream also look pretty good. F&B Director
David Smith tells me that over 40 recipes
were tried before the ‘Flapjaks’ signature
waffle was created – the same dedication
was applied to all Flapjaks offerings.
Moving on to pancakes, options include
Black Forest, Indonesian style Green
Pandan and the lush Tiramisu , loaded
with a coffee mascarpone cream, coffee
ice cream and a liberal sprinkling of cocoa
te Ceese Cees Bk Cy Jce
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 41/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 42/80
powder. Liquid refreshments include fresh
juices like Bok Choy , or Mango, iced coffees
and milkshakes, and smoothies.
If you’re in the mood for something salty
rather than sweet, Flapjaks accommodates
with all day breakfasts, including Steak &
Eggs a range of pasta dishes, mains likeGerman Sausages, salads and sandwiches.
Crepes and pancakes also come in savoury
flavours like Creamy Mushrooms, Chicken
Curry and my choice of Triple Cheese with
layers of cheddar nestled within the golden
crepe and a topping of cream cheese and
grated mozzarella.
Flapjaks chefs are currently working on a new
menu which will add a greater range of home
style comfort food with more pastas, burgers
and hearty sandwiches. Three new branchesare also in the pipeline for Jakarta. Watch this
space, and watch your waist line! \AB
flApJAKS @ iVorY
Jaa peee n 88x
p +62 361 847 5471
oe 9am – 11m
Semyak Ma A - 3
www.ttmg.m2
Csy fs Wae
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 43/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 44/80
www.ttmg.m4
dining & leisure
Situated on the bypass, Sanur the newly opened, Suarti Maestr
provides a one stop gallery- restaurant- spa experience.
Featuring bespoke jewellery and home wear, ethnic arts and crafts
a spa inspired by the royal palaces of Java, and a comfortabl
restaurant serving light refreshments and full meals, Suarti make
a pleasant place to pass a morning or an afternoon. As an added
incentive, purchases from the gallery valued over RP 800,000 are
rewarded with vouchers for complimentary meals in the restauran
or spa treatments.
Enter the main gallery to find unique Balinese designs delicatel
crafted into ethereal jewellery, incorporating shells, precious stone
and 925 Silver. An alcove in the corner beckons like Aladdin’s cave
filled with gleaming treasures displayed amid glass mosaic busts
chunks of volcanic stone, heavily laden coin belts, and richly wove
textiles from Sumba. Upstairs the stunning handcrafted Suarti hom
ware includes chunky silver cutlery inlaid with pearl, and fantastica
decorative pieces. Back on the ground floor an entire room
dedicated to Papuan tribal art, with masks, head pieces and statues
while another room features wonderful hand blown glass lamps
gourds and vases.
A leafy courtyard leads to the sumptuous Suarti Spa by Lema
alam, where your senses are immediately assaulted with the scen
of spices like cloves, nutmeg and cardamon. Jamus (traditiona
herbal healthy tonics) are available, and signature treatments includJavanese beauty rituals – such as lulur, with a massage, bod
scrub, and petal bath.
SuartiMaestroSilver & Spice
Avca S ake
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 45/80
Ccke nas ge Baby pk r
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 46/80
www.ttmg.m6
The restaurant spreads over two levels and offers a mix of Indonesian
and international food. I start with a good, creamy Avocado Shake
blended with chocolate sauce and follow with an Es Teler which
makes a perfect refreshment on a hot day, with fresh mango,
seaweed, watermelon and green melon served on ice and drizzled
with condensed milk. The Chicken Nasi Goreng is imaginatively
served wrapped in an omelette pocket, and mildly flavoured with
chicken, vegetables and a fiery soy chilli sambal on the side. The
Baby Pork Ribs are the most popular dish on the menu, tender
and coated in a rich tomato sauce served with cauliflower, carrots
and sweet corn. A good range of breakfasts are available for those
who arrive in the morning, and there are also steaks, noodles, and
Rijjstafel. \AB
SuArti MAEStro
Jaa By pass na ra
. 311, Sa
p +62 361 288 739
oe 7.30 am-10m
Sea 50
Sa Ma E - 3
??
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 47/80
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 48/80
www.ttmg.m8
Falafel ranks as one of my all time favourite foods so I wa
delighted to discover Happy Falafel, and even more please
when I spied the enticing salad bar.
Marco and Quib explain that Seminyak lacked a really good, fres
sandwich shop where people could get fast, healthy food to go (o
eat in.) So they started their own, with Quib (who is also executiv
chef at Gado Gado) perfecting the art of creating fabulous falafe
with his own secret spice mix. Moroccan Lamb and Chicken wer
added to the menu, along with baguettes, wraps, a range of salad
and healthy juices like Wheatgrass, and Ginger Cooler.
The bright green colour scheme creates a cheerful setting that fee
delightfully fresh and clean – speaking of clean, I take a peek
the kitchen, it is absolutely spotless. It also houses some very fanc
water filtration tanks so you can rest assured that the salads ar
washed in totally purified water.
The origin of falafel is embroiled in conflict; Palestinians believe that
is a traditional Arab food, while Israelis claim it as a ‘National Snack
Here at Happy Falafel, a balance has been struck – with the falaf
prepared from an Egyptian influenced recipe, but served Israeli styl
with a salad bar comprised of a vast array of Mediterranean salad
For those who of you who are yet to savour falafel, the golde
crunchy balls are made with ground chick peas mixed into fritters
fried with spices and served in a pita bread.
Happy FalafelMiddle Eastern Magic
healthy food
faae
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 49/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 50/80
www.ttmg.m0
Help-yourself-salads include chopped
tomatoes, marinated sweet peppers,
kalamata olives, coleslaw and mixed leaves.
They are all good, but my favourites are the
round slices of carrot coated in a dash of
nutmeg and lashings of fresh coriander; and
the sweet and sour cucumber. Dressings
include a thick creamy humus; yoghurt andgarlic; and lush green coriander. Only small
amounts of salad are made at a time and
anything left at the end of the day is thrown
out, so freshness is guaranteed.
Pita sandwiches can also include tasty
Moroccoan Lamb (slow cooked for six hours
and basted with exotic spices like cumin and
cinnamon,) Beef with Indonesian Spices and
Chicken with Barbecue Sauce. Gryros are
another popular choice with Greek flavoured
chicken breast and salad wrapped in flat
bread. There is also an excellent Ham &
Cheese Baguette with slices of the reddest
juiciest tomato and a layer of tartare sauce.
The Mango Chicken Salad is equally good,
with cubes of sweet, ripe jelly like mango
combining beautifully with the spicy chicken,
crunchy greens, Italian basil, plump chillisand spicy tomato vinaigrette.
Countertop seating is available for those
who want to eat in, while take away orders
are packed neatly in brown paper bags. The
newest offering from Happy Falafel is the
‘Lunch Bag’ ideal for taking to the beach,
the office, or on the plane. Brown or white
buns come with your choice of topping
including Pastrami, Edam Cheese and Tuna
Salad. \AB
hAppY fAlAfEl
Jaa Cam tak (dyaaa)
Semyak
p +62 361 738 052
oe 11am - 2am
Sea 20
Semyak Ma d - 3
ham + Ceese Baee
Weaass JceMa Ccke Saa
Mcca lamb
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 51/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 52/802 www.ttmg.m
the specialist
Chef I Nyoman Maleachi sim, egt
Growing up in Denpasar, Bali, the young I Nyoman Maleach
(Male) loved spend ing time in the kitchen, dicing and mixin
ingredients and transforming them into delicious meals. “
was only a hobby,” he admits, but eventually he recognized that h
love for cooking ran deep, so he enrolled in culinary classes at PPL
Dhyana Pura and has never looked back.
Receiving his diploma from PPLP in 1987, Male’s first encounter wit
the culinary world was as a waiter at Bounty Restaurant, befor
entering the kitchens of Kul-Kul Beach Resort Legian as a pastr
cook. He went on to work at several restaurants around the island
learning the art of world cuisine from accomplished chefs, in a perio
of intense learning. Eventually this led to Four Season Resort Hote
where he was hired as Chef Instructor for the cooking class.
Looking to expand his culinary experience, he assumed the positio
of Corporate Executive Chef at Bali Rich Luxury Villa in Seminyak
Ubud and Sanur. These days he is part of the team at Ametis Vill
Bali located in the sleepy coastal village of Canggu, where he holdthe position of Chief of Food and Beverage. He brings his hig
standards of cooking local cuisine to Eternal home style dining –
using the finest and freshest local products, presented in a simpl
elegant way. \AM
ChEf i nYoMAn MAlEAChi
Ce f a Beveae
Eea me sye
Ames V a Ba
Jaa paa Ba B, Ca, Ka, Ba, iesa
p +62 361 844 5567
Ame s oxa S
Sae l
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 53/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 54/80
www.ttmg.m4
the specialist
Chef Jusman So a fh ai
Chef Jusman So wasn’t raised by
the gastronomically gifted nor did
he spend his evenings helping his
mother to cook dinner, in fact, as he admits
he had “next to no food culture.” This native
Singaporean was actually preparing for life
in the business world when a strange twist
of fate brought him to food.
While attending business classes, Jusman
took a part-time job in a restaurant and
quickly became addicted to the fast-paced
environment of the kitchen. After being
expelled from his business school and
knowing right away that the culinary word
was his true calling, he immediately enrolled
at Shatec Institute in Singapore, in order to
master his skills. Upon graduation he was
snatched up by the Harbour Grill & Oyster
Bar at the Hilton Hotel Singapore, where he
prepared French continental cuisine for five
years. With a healthy dose of modern French
techniques under his belt, he went on to open
his own restaurant in 2005, Sage, a 40-seat
fine dining restaurant which consistently
received critical acclaim including, “Best
New Restaurant” at the World Gourmet
Summit 2008, where he was also awarded
“Best Rising Chef.” Other accolades include
Best Restaurant by Singaporean Tatler
Magazine in 2010. He then left Singapore to
join Dava – a signature fine dining venue at
AYANA Resort and Spa Bali, where he has
introduced a new menu to highlight his
signature style – modern interpretation of
classic French flavours. He highlights his Foie
Gras as an all-time favorite creation Sautée
duck foie gras on raisin concassé an
brioche crumbs, terrine of figs and apple
with macerated grapes.A masterpiece tha
delivers a perfect balance of flavours with
stunning presentation. \AM
ChEf JuSMAn So
Ce e Cse
dava
AYAnA res a Sa Ba
Jaa Kaa Mas Sejaea
Jmbaa
p +62 361 702 222
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 55/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 56/80
www.ttmg.m6
let’s cook
Teriyaki is a cooking technique used in Japanese cuisine in
which food is broiled or grilled in a sweet soy sauce marinade.
Fish is mainly used in Japan, while meat is more often used in
the West. The word teriyaki derives from the words teri, which refers
to a shine or luster given by the sugar content in the tare, and yaki
which refers to the cooking technique of grilling and broiling. The
tare is traditionally made by mixing and heating soy sauce, sake or
mirin, and sugar or honey. Sometimes, ginger is added to give extra
unique flavor. This month, Let’s Eat! shares the secret recipe of this
delicious teriyaki dish using beef as the main ingredient!
It’s Beef TeriyakiTime!
Ingredients:l 1/4 cup light soy sauce
l 1/4 cup mirin (Japanese sweet rice wine)
l 1/4 cup sake (Japanese rice wine)
l 2 tablespoons plus 1/2 teaspoon sugar
l 1/2 small Golden Delicious apple, grated
l 3 medium carrots, peeled and sliced on bias
l 1 bunch broccoli, cut into medium florets
l2 tablespoons vegetable or peanut oil
l 1 teaspoon fresh ginger, minced
l 2 cloves garlic, minced
l 2 scallions (white and green parts), thinly sliced
l 4 ounces shiitake or button mushrooms caps, quartered
l 1/2 teaspoon kosher or coarse sea salt
l2 pounds beef skirt steak, cut into four steaks
l Accompaniment: steamed short-grain white rice
Method:In small saucepan over moderate heat, stir together soy
sauce, mirin, sake, 2 tablespoons sugar, and grated apple.
Bring to boil, then reduce heat and simmer, uncovered, until
slightly thickened, about 5 minutes. Keep warm. In mediumsaucepan of boiling water, cook carrots until just slightly
tender, about 2 minutes. Add broccoli and continue boiling
until all vegetables are tender, about 1 1/2 minutes more.
Using slotted spoon, remove vegetables. Set aside. Heat
oil in large wok until hot but not smoking. Add ginger, garlic,
and scallions and stir-fry until aromatic, about 30 seconds.
Add carrots, broccoli, mushrooms, salt, and remaining
sugar and stir-fry until vegetables are tender and heated
through, about 4 minutes. Transfer to serving platter. Add
steaks to pan and sear until browned, 1 to 2 minutes per
side. Add reserved sauce, reduce heat to moderate, and
simmer steaks, turning once, until sauce is reduced to
syrupy consistency and steaks are cooked to medium,
about 2 minutes per side. Transfer steaks to cutting board
and thinly slice on bias. Transfer to serving platter and top
with sauce. Serve with steamed rice.
http://thedarlingfoodie.files.wordpress.com/2010/10/img_0840.jpg
http://foodsponge.files.wordpress.com/2011/01/110116_teriyaki-beef1.jpg
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 57/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 58/808 www.ttmg.m
drink zone
The best thing about this venue is the sheer surprise! On
minute we are on bustling Legian street and the next, a
elevator whisks us up to a stylish roof top with panororami
views right over Kuta.
The split level roof features a vast, modern minimalist dining area
with organdie drapes providing splashes of colour, and a lounge are
filled with sofas decked out in funky red and white striped cushion
The lower level features a pool and deck, which sets the scene fo
daily live entertainment, and the Sky Pool Party which takes plac
every Wednesday, Friday and Sunday, with resident dj, specia
promotional cocktails and a fire flair show.
General Manager Dewi Mas Bloem describes the rooftop, whic
opened in July, as an early night venue attracting people who enjo
the bustling night life of Legian, but want to add a touch of class t
their experience – without having to pay Seminyak prices. Talente
Restaurant and Bar manager, Agung Udiana, who Dewi describes a
the ‘Cocktail drunken master’ has been enlisted to create signatur
cocktails. I watch him deftly moving around the bar, chopping an
shaking and blending as he whips up a colourful and tasty array o
cocktails. He tells me that he is inspired by fresh local ingredients
and that he likes to do things a little differently. First up is a Dirt
Bit , a refreshing and compelling concoction with an unusual tast
that quickly grows on me thanks to fresh tamarillo blended wit
Kuta’s Coolest RooRooftop Dine & Music Loungedy B
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 59/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 60/80
www.ttmg.m0
blackcurrant, brown sugar and a touch of lime. It is served long with
lots of crushed ice and is definitely a drink to savour. The thick and
slushy Sense of Smirnoff is rich with the aroma and taste of fresh
strawberries; the Kiwi Lush has an interesting composition of vodka,
crushed kiwi and fresh lychee, at first the taste is fruity but the kaffir
lime and homemade Limoncello create a lingering citrus after taste.
The Senior Playboy is very smooth and just a bit spicy with it’s mix of
vodka, passion puree, fresh pineapple, crushed mint leaves and just
a hint of chilli.
The Rooftop is a great spot for sunset, with Happy Hour specialsincluding 2 for 1 cocktails. If you want to infuse your evening with
a touch of romance you can reserve one of the wooden pavilions,
known as ‘Cabana Love Cocoons’. Additionally there are nightly
promotions according to theme, Tuesdays are ‘Cointreauversial’ with
2 for 1 Cointreau drinks; and Wednesdays are ‘Sexy Lady Night’ with
complimentary shooters for the first 50 ladies.
For those looking for something other than cocktails, there are premium
spirits, mocktails, juices, wines and promotional ‘Beer buckets’ (
bottles of beer in an ice bucket). Drinks can also be accompanie
by lunch/dinner or snacks. The Seafood Platter provides a generou
serving of calamari, prawns, fish and chips, while creamy Potat
Tops with Broccoli also make a good snack. Those looking for
more substantial meal will enjoy the Lamb Chops served with a jacke
potato and mint pepper gravy. \AB
rooftop dinE & MuSiC loungE
thE 101 lEgiAnJaa raya lea . 117, Ba
p +62 361 300 1101
oe 7am - 4m (esaa)
de a Msc le 4m - 1am
Sea 250
Ka Ma A - 3
Kw ls lamb Cs Sese Sm
Sea pae pa ts w Bc
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 61/80
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 62/802 www.ttmg.m
dessert
Mercure Harvestland is the newes
Accor property in Bali and opene
in July 2011. A convenient locatio
on the by pass close to the airport give
hotel guests easy access to every corne
of the island. Mercure Harvestland has
young and fresh colour scheme shaded i
green, yellow, and its signature red.
There are two F&B outlets, Roots – an a
day dining venue, and Harvest Loung
specialising in afternoon drinks an
cocktails. Roots is located right by the lobby
with a subtle white partition shaped like tre
branches. The modern, minimalist look of th
Rootss h
Ceme Bee
t o desse Kckebcke gy
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 63/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 64/80
www.ttmg.m4
interior invites visitors to take an even close
look. Open from 6.30 am for breakfast, Root
offers an eclectic menu with Balinese an
French touches. The restaurant overlook
the pool and sliding glass doors pull back t
allow a generous breeze.
A Trio Of Dessert opens our afternoon visi
There is chocolate mousse topped wit
thick chocolate sauce, whipped cream an
a homemade chocolate chip cookie; mang
cake with seemingly never-ending layers o
chocolate cake, sponge cake and mang
custard with strawberry and mango coulis
the third one is the honey yoghurt whic
comes with a mini skewer of tropical fruit.
The Crème Brulee is a delicious desse
made of rich vanilla custard toppe
with caramelized sugar. The Mercur
Harvestland version is a bit different as thbrittle caramelized brown sugar topping
served separately The Apple Crumble
a warm, crispy apple crumble fresh from
the oven with separate vanilla sauce o
the side and a scoop of vanilla ice cream
the combination of the three creates
sweet surrender effect. The last dessert i
Knickerbocker Glory a wonderful sunda
with a mix of chocolate, strawberry, an
vanilla ice cream with fresh fruit, strawberr
sauce, whipped cream and a golden almon
cookie on top.
The drinks served from the Harvest Loung
are also too good to miss. B Passion is
mocktail highlighting exotic passion fru
with hints of lemon juice and soda. Paradis
Cooler gets its pink colour from the ros
wine mix and Harvestland Mart ini is a drin
made for ladies, with a bit of lemongras
extract to make it more sensual. Coffe
lovers will like The Harvestland which is
double espresso with hazelnut syrup an
topped with vanilla ice cream. \MA
rootS
Mece havesa
Jaa By pass na ra . 8
Sma S, Ka
p +62 361 750 483
oe 6.30 am-11.00 m
Sea 150
Ka Ma C - 4
B pass te havesa
Ae C mbe
paase Ce havesa Ma
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 65/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 66/80
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
how to say....
Good morning.
Good afternoon.
Good evening.
I am hungry.
I am thirsty.
I am full.
Ice cubeEat.... I want to eat.
Grilled Chicken…. I want to eat grilled chicken dish in Warung Kawanua.
Avocado Shake.... I really like the avocado shake in Suarti Maestro!
Cook... Let’s cook paella for our special dinner!
Meatball soup…. I really like meatball soup.
Ice Tea... I want to order one ice tea, please.
Plate and spoon... I need a new plate and spoon.
Red Wine…. Can I ask for a glass of red wine, please.
Food…. I like to try Indonesian food.
Ice Cream... Let’s go to Flapjaks for the ice cream!
Pepper... I want some black pepper on my wagyu steak .
Avocado Shake… Can I order one avocado shake, please?
Dinner.... I want to have dinner in Goodys.
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?
Pizza…. I want to eat some pizza in Single Fin.
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.
Ayam Bakar…. Saya mau makan hidangan ayam bakar di Warung Kaw
Alpukat Kocok.... Saya suka sekali alpukat kocok di Suarti Mae
Masak... Mari masak pae lla untuk makan malam spesia l ki ta!
Bakso.... Saya suka sekali bakso.
Es Teh... Saya mau pesan es teh satu.
Piring dan sendok…. Saya perlu piring dan sendok yang baru.
Anggur Merah... Boleh saya minta segelas anggur merah.
Makanan. ... Saya mau coba makanan Indonesia .
Es Krim.... Mari ke Flapjaks untuk es krimnya!
Merica…. Saya mau sedik it merica hi tam di steak wagyu saya.
Alpukat Kocok…. Bisa saya pesan satu alpukat kocok?
Makan Malam... Saya mau makan malam di Goodys.
Pencuci Mulut…. Apa menu untuk pencuci mulut malam in i?
Makan si ang.. Apa kamu punya menu spesial makan siang?
Meja ... Bisa saya pesan satu meja untuk 10 orang?
Pizza.. Saya mau makan pizza di Single Fin.
Pedas...Saya suka makanan pedas.
Asin…. Ini terlalu asin.
Panas…. Saya suka susu coklat panas.
Dingin…. Saya mau segelas air dingin.
Cn I rer.... pese? Saya mau pesan....
Tj’s
6 www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 67/80
www.ttmg.m
m d dit
Let’s Eat!Yo cliy Gid
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 68/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 69/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 70/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 71/80
www.ttmg.m
N u s a D u a
J i m b a r a n
K e d o g a a
F i s h M
a k e t
G o u m e t
G a a g e
K O r e s t a u
a t @
I t e C o t i
e t a l
r e s o t
P e p e e o
W a u g
K e a m i k
P e p i t o
M i i
M a t
J e d e l a
@ G W K
n i m a l a C a f e
M o k a
L e G a d e
M c D o a l d s K
F C
K a t ’ s K i t c h e
T h e T a o
b a l i
T h e T e e
C o c
o b i s t o
G i o g i o
b u m u
b a l i
J i m a a
S e a f o o d
r e s t a u a t s
D u k i
D o u t s
M c D o a l d s
K F C
A i m o
W a u g
K a m p u g
A g s a P u t i h
A B C d E f
1
2
3
4
A B C d E f
1
2
3
4
5
g
r e s t a u a t / C
a f é
V e u e / C l u / L o u g e / b a
r e t a i l / D e p t . S t o e
S u p e m a k e t
r e s t a u a t / b
a
A c c o m m o d a t i o
r e s t a u a t / C a f é
V e u e / C l u / L o u g e / b a
r e t a i l / D e p t . S t o e
S u p e m a k e t
r e s t a u a t / b a
A c c o m m o d a t i o
S e a f o o d
L a g o o
P i a s a
L a g u a
U l a m
M u s a s h i
K i g C o l e b a
@ S t . r e g i s
T h e S h o e
@ n i k k o b a l i
Y a k i i k u
S a m a S a m a
H a d y ’ s
L o t u s
U m i y a m
a m o t o
I k a
@ W e s t i
r a j a ’ s
O c t o p u s
@ A y o d y a
K a m a L o u g e @
K a m a J i m
a a
C h o c o -
l a t e c a f e
b a w a g M e a h
A m a t a
E i g h t D e g e e s
S o u t h
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 72/80
passargadJalan CamplungTanduk (Dhyana PuraNo. 3P +62 361 738 857
potato headJalan Petitenget
P +62 361 737 379
pulp artjuiceteriaJalan Umalas 2 No. 7P +62 361 731 212
rumoursJalan Kayu Aya 100OberoiP +62 361 738 720
rush bamboo@ the elysianboutique villahotelJalan Sari Dewi 18P +62 361 730 999
ryoshiJalan Raya Seminyak 1P +62 361 731 152
sabeen @ thehaven resortJalan Raya Seminyak 50P +62 361 738 001
sarong Jalan Petitenget 19XKerobokanP +62 361 737 809www.sarongbali.com
seasideJalan Pantai Arjuna 14P +62 361 737 140www.seasidebali.com
sip wine barJalan Raya Seminyak 16P +62 361 730 810
spizzikoJalan Kayu Aya, OberoSeminyak SquareP +62 361 780 9374 trattoria Jalan Kayu Aya, OberoP +62 361 737 082www.tratorriabali.com
ultimo Jalan Kayu Aya 104XP +62 361 738 720www.balinesia.co.id
vivai restaurantJalan Kayu Aya, OberoNo. 1-80361Seminyak SquareP +62 361 738 016E. info@vivaibali.com
www.vivaibali.com
warisanJalan Raya Kerobokan 3Ph +62 361 731 175
warung italiaJalan Kunti 2P +62 361 737 437
wild orchid@ anantaraJalan Camplung TanduP +62 361 737 773www.anantara.com
2 www.ttmg.m
kunyit bali @ santikaJalan Kartika PlazaP +62 361 759 991www.santikabali.com
la cucina italiana@ discoverykartika plaza hotel
Jalan Kartika Plaza,South Kuta Beach80361, PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com
lemoncelloJalan Pantai KutaP +62 361 755 055
ma joly Jalan Wana Segara, TubanP +62 361 753 780www.ma-joly.com
maccaroniJalan Legian 52P +62 361 754 662www.maccaroniclub.com
made’s warungBanjar Pande MasJalan PantaiP +62 361 755 297
magnolia cafe @aston grand kutahotel & residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com
neroJalan Legian 384P +62 361 750 756www.nerobali.com
oenpaoSunset Road BaliP +62 899 312 1113
rosso vivoJalan Pantai KutaP +62 361 751 961
roots @ mercureharvestlandJalan By Pass NgurahRai, Simpang SiurP +62 361 750 483
salt @ the stonesJalan Pantai KutaP +62 361 766 100
samudra café@ grand istana ramaJalan Raya Pantai KutaP +62 361 752 208
seafood houseComplex Kuta Sidewalk
Jalan Kartika PlazaP +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 PlazaP +62 361 763 100
www.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 japaneserestaurantJalan Patih Jelantik,LegianP +62 361 759 745
tenkaiJalan Padma I, LegianP +62 361 752 111
the balinesevillage @ ramadabintang baliresortJalan Kartika Plaza,Tuban P +62 361 753292
the wharf @ramada bintangbali resortJalan Kartika PlazaPO Box 1068 TubanP +62 361 753 292www.bintang-bali-hotel.com
the pond @discovery kartikaplaza hotelJalan Kartika PlazaSouth Kuta Beach80361 PO Box 1012P +62 361 751 067www.discoverykartikaplaza.com
tj’sJalan Poppies Lane 1/24P +62 361 751 093
warung kawanuaSunset Road 819P +62 361 752 976
aviari restaurantJalan Kayu aya 80361Laksmana OberoiUnit C1-C2Seminyak SquareP +62 361 732512E. marketing@aviarybali.com
www.aviarybali.com
bale baliJalan Kunti 488P +62 361 732 731
bali bakeryJalan Kayu Aya,Oberoi 80361Seminyak SquareE. info@balibakery.comwww.balibakery.com
bella rosaJalan Padma 1, Legian
P +62 361 752 111www.padmahotels.com
biancoJalan Padma, LegianP +62 361 760 070www.rama-restaurants-bali.com
bikuJalan Petitenget 888P +62 361 857 0888www.bikubali.com
black canyonJalan Kayu AyaOberoi Unit C5-D5Seminyak SquarePh.+62 361 738029www.blackcanyon.co.id
braga cafeJalan Kayu Aya, OberoiUnit D7Seminyak SquareP +62 361 216 7833 brasserieJalan Kartika PlazaP +62 361 751 369
café baliJalan Kayu AyaP +62 361 736 484
café deganJalan Petitenget 9P +62 361 744 8622
café marzanoJalan Arjuna/DoubleSixP +62 361 874 4438
café mokaJalan Raya SeminyakP +62 361 731 424
colonial livingJalan Raya Kunti 67P +62 361 738 919
earth cafeJalan Kayu Aya 99, OberoiP +62 361 736 645
fire @ w retreat &spa baliJalan PetitengetP +62 361 473 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 CamplungTanduk
P +62 361 738 052
husk @ royalbeach seminyakJalan CamplungTandukP +62 361 730 730
kafe betawiJalan Kayu Aya, OberoiUnit C 03Seminyak SquareP/F +62 361 736765E. :kafebetawi.comwww.kafebetawi.com
kokoyaJalan Kayu AyaOberoiP +62 813 381 794 99
lobréJalan Drupadi II No. 12lobre@ag7bali.com
made’s warungJalan Raya SeminyakP +62 361 732 130www.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 Aya52,OberoiP +62 361 733 253
piduh restaurantJalan Petitenget 18DKerobokanP +62 361 922 1918
sandpitJalan Arjuna/DoubleSix (beach side)P +62 361 960 0910
naughty nurisJalan Batubelig 41,KerobokanP +62 361 847 722
nutmegsJalan Petitenget,KerobokanP +62 361 736 576www.nutmegsrestaurant.com
o-ce-n baliJalan Arjuna 88X LegianP +62 361 737 400
pantareiJalan Raya Seminyak 17AP +62 361 732 567www.pantarei-restaurant-bali.com
bella rosaJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111
beras merahwaroeng & barJalan Kartika Plaza, TubanP +62 361 756 884www.adhijayahotel.com
bluefin Complex Kuta SidewalkJalan Kartika PlazaP +62 361 764 100www.rama-restaurants-bali.com
bubba gumpshrimp coJalan Kartika Plaza 8XP +62 361 754 028
dapur sedapJalan Kediri No. 45TubanP +62 361 753 389
flapjaksComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com
gabah @ ramayanaresort & spaJalan Bakung SariP +62 361 751 864www.rama-restaurants-bali.com
gion japaneseresto & cafeJalan Dewi Sri 9 (GosyenHotel 2nd Floor)P +62 361 914 9333
goodys cafe @cucinaDouble Six BeachP +62 361 216 8294
golden lotus@ bali dynastyresortJalan Dewi Sartika, TubanP +62 361 752 403
gubuk makanmang engkingJalan Nakula 88P +62 361 882 2000
h2o @ bali dynastyresortJalan Kartika, TubanP +62 361 752 403
hard rock caféJalan Pantai KutaP +62 361 755 661www.hardrock.com
ifioriJalan Kartika PlazaP +62 361 750 158www.ifioribali.com
kori restaurantJalan Poppies IIP +62 361 758 605www.korirestaurant.co.id
kuta
seminyak
RESTAURANTS
Bk
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 73/80
word of mouthJalan Kunti No. 9Kunti Arcade, shop 10P +62 361 847 5797www.wordofmouthbali.com
café mokaJalan Raya AnyarP +62 361 844 8933
cendana @ panpacific nirwanabali resortJalan Raya Tanah LotPO Box 158, Tabanan82171P +62 361 815 901www.panpacific.com/bali
desa seniJalan Subak Sari #13,Pantai Berawa, CangguPh +62 361 844 6392
echo beach houseJalan Pura Batu Mejan,Echo Beach CangguP +62 361 747 4604
green gingerJalan Pantai Berawa46 (500m north fromCanggu Club)P +62 361 844 6640
om beach longuerestaurantJalan Batu Bolong,Canggu BeachP +62 361 960 4121.
sol caféEcho BeachP +62 361 746 3897
sticky fingersEcho BeachP +62 361 809 0903
embun life cafeJalan Kayu Putih/Subak Sari 77P +62 361 847 5614
arena Jalan Bypass NgurahRai 115P +62 361 287 255www.arenabali.com
basilico @ sanurbeach baliJalan Danau
Tamblingan, 80228P +62 361 288 011www.sanurbeach.aerowisata.com
bonsai café Jalan DanauTamblingan No. 27P +62 361 282 908
cafe batujimbarJalan DanauTamblingan 75AP +62 361 287 374www.cafebatujimbar.com
elephant safaripark and lodgeJalan Elephant Parktaro/TegalalangP +62 361 721 480
fivelementsPuri Ahimsa Banjar
Adat BaturningMambal, Abiansemal,Badung 80352Ph +62 361 469 206
gelato secretsJalan Monkey ForestP +62 361 977 899
glow @ comoshambalaBegawan 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 @ themansion 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 kJalan HanomanPengosekan (behindSiam Sally
P +62 361 971 236 mozaic Jalan Raya SangginganP +62 361 975 768www.mozaic-bali.com
murni’s warungCampuhan BridgeP +62 361 975 233www.murnis.com
naughty nuri’sJalan Raya SangginganP +62 361 975 768
padi @ furamaxclusive villas& spaBanjar Bindu,Mambal, 8 Jalan
MelatiP +62 361 898 8688
pita mahaA Tjampuhan Resort& SpaJalan SangginganP +62 361 974 330
ryoshiJalan Raya UbudP +62 361 972 192
siam sallyJalan Hanoman,
PengosekanP +62 361 980 777www.baligoodfood.com
starbucks ubudJalan Raya Ubud,CampuhanP +62 361 978 189
three monkeys caféJalan Monkey ForestP +62 361 975 554
tsavo lion @ balisafari & marineparkJalan By Pass Prof. Dr.Ida Bagus Mantra Km.19,8, GianyarP +62 361 975 656www.balisafarimarinepark.com
three monkeysjalan Monkey ForestP +62 361 975 554
tut makJalan Dewi SitaP +62 361 297 5754
water garden café@ The Water GardenHotelJalan Raya CandidasaP +62 3634 1540
café mokaJalan Raya UluwatuP +62 361 780 5938
café uluwatuindahJalan Raya UluwatuNo. 2003
chiringuito elkabronJalan Pantai CemonkakPecatu (the sign onJalan Labuan Sait)P +62 361 780 3416
chocolate caféJimbaran CornerJalan Raya UluwatuP +62 361 704 663
cire @ alila villasJalan Belimbing, SariBanjar, Tambiyak
UluwatuP +62 361 848 2166
dava @ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
di mare@ karma kandaraJalan Villa KandaraBanjar Wijaya KesumaUngasanP +62 361 848 2200
finn’s beach club@ semara luxuryvilla resortJalan Pantai Selatan GaiBanjar 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 @ banyantree ungasanJalan Melasti Br. KelodUngasan, JimbaranP +62 361 300 7000
karma lounge @karma jimbaranJalan Bukit PermaiP +62 361 708 800
kayu manis @ newkuta condotelJalan New Kuta CondotelKawasan Pecatu IndahResort, South KutaP +62 361 848 4555
kisik @ ayanaJalan Karang MasSejahtera, JimbaranP +62 361 702 222
ko @ intercontinetalbali resortJalan Uluwatu 45P +62 361 701 888
le grande cafe @le grande suitespecatuJalan Raya UluwatuP +62 361 848 1388
pepnero
Temple Hill StudiosJalan Wanagiri, JimbaranP +62 361 704 677
sangkar @ bulgariJalan Goa LempehBanjar Dinas KanginUluwatuP +62 361 847 1000www.bulgarihotels.com
single finUluwatu (below BluePoint)P +62 878 620 398 66
charmingJalan DanauTamblingan 97P +62 361 288 029
cinnamonJalan DanauTamblingan 80
P +62 361 288 457
fortune cookieJalan Sudamata No. 5+62 361 283 342
kopi bali housePertokoan Graha NiagaSanur 4Jalan By Pass NgurahRai 405EP +62 361 270 990www.kopibali.com
lotusJalan DanauTamblingan 30P +62 361 289 398
manik organikJalan DanauTamblingan 85P +62 361 855 3380
massimoJalan DanauTamblingan 228P +62 361 288 942www.massimobali.com
the village @griya santrianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com
peppers latinogrill & bar @sanur beach balihotelJalan DanauTamblingan 190P +62 361 288 011
pizza ria @ bali hyattJalan DanauTamblingan 89P +62 361 281 234
sanur harum@ sanur paradisehotel & suitesJalan Hang Tuah 46P +62 361 281 781www.sanurparadise.com
sector bar-restaurant lounge& even houseBalibeach Golf CourseJalan Hangtuah No. 58P +62 361 287 733
suarti maestroJalan By Pass NgurahRai No. 311P +62 361 288 739
telaga naga @ balihyattJalan DanauTamblingan 89P +62 361 281 234
the street caféJalan DanauTamblingan No. 21P +62 361 285 953
canggu
sanur
the village @griya santrianJalan DanauTamblingan 47P +62 361 285 025www.santrian.com
ayung terrace@ four seasonsSayan, UbudP +62 361 977 577
bali buddha Jalan Jembawan 1
P +62 361 976 324
bali starlingrestaurant @ balibird park Jalan Serma CokNgurah Gambir,Batubulan, GianyarP +62 361 299 352
batan waruJalan Dewi SitaP +62 361 977 528
bridges baliJalan Raya CampuhanP +62 361 970 095
bumbu baliJalan Suweta 1P +62 361 974 217www.bumbubaliresto.com
bunuteJalan Dewi SitaP +62 361 972 177www.bunute.com
café lotusJalan Monkey ForestP +62 361 975 660www.lotus-restaurants.com.
café mokaJalan Raya UbudP +62 361 972 881
casa lunaJalan Raya UbudP +62 361 977 409www.casalunabali.com
cascades @ the viceroy baliJalan Lanyahan,Banjar NagiP +62 361 972 111www.cascadesbali.com
clear caféJalan Hanoman No. 8P +62 361 889 4437
coffee & ...Monkey Forest Road No 67P +62 361 972 950
gianyar-ubud
karangasem
jimbaran-uluwatu
www.ttmg.m
J-Ma-na
Mak oak
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 74/80
warung keramik @jenggala galleryJalan Uluwatu IIJimbaranP +62 361 703 311www.concepts.com
taman wantilan
@ four seasonjimbaranP +62 361 701 010www.fourseasons.com
tamarind @ thebanyan treeungasanJalan MelastiBr. Kelod, UngasanP +62 361 300 7000
tapis @ kayu manisJimbaranP +62 361 705 777
yeye’sPadang Padang BeachJalan LabuansaitPecatu, BukitP +62 361 742 4761
amarta @ meliatanjung benoaJalan PratamaP +62 361 771 714
bumbu baliJalan PratamaP +62 361 774 502
eight degreessouth @ conradJalan Pratama 168P +62 361 778 788www.conradhotels.com
giorgio italiancuisine@ aston balibeach resort &spaJalan Pratama 68 XP +62 361 773 577
rin @ conradJalan Pratama 168P +62 361 778 788www.conradhotels.com
seafood lagoonJalan Pintas Tj.Benoa 7P +62 361 8010 999www.restaurantlagoonbali.com
the tao baliJalan Pratama 96P +62 361 772 902www.taobali.com
spice @ conradJalan Pratama 168P +62 361 778 788www.conradhotels.com
ulamJalan Pratama No. 88P +62 361 773 738
pantry magicRuko Lotus, Blok 6Jalan Dewi Sri, KutaP +62 361 762 647
papayaJalan Mertanadi, KutaP +62 361 759 222
pepitoJalan Kediri 36A. KutaP +62 361 759 112
sceniaJalan Suwung BatanKendal 52 Block VP +62 361 275 2007www.scenia.co.id
sour sally@ mall baligaleriaSimpang Dewa RuciLt. 1 Unit 1A No. 8P +62 21 451 038
the cellardoor -hatten winesKompleks DewaRuci 3Jalan By PassNgurah RaiP +62 361 767 422
waterbomJalan Kartika Plaza,TubanP +62 361 755 676
zerospiritsJalan Legian 94, KutaP +62 361 754 244
animo restoJalan By Pass NgurahRai 98Mumbul, Nusa Dua
P +62 361 770 203
bawang merahJalan By PassJimbaranP +62 361 770 210
boneka @the st. regis baliresortP +62 361 847 8111www.stregis.com
lagoona@ ayodya resort baliJalan Pantai MengiatPO. Box 46, 80363P +62 361 771 102
musashiJalan Terompong SouthP +62 361 773 535
ocean terrace @the lagunaKawasan PariwisataP +62 361 771 327
octopus@ ayodya resortJalan Pantai MengiatP +62 361 771 102www. ayodyaresort.com
pasar senggol@ grand hyatt baliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
piasan @ kayumanisnusa dua privatevillas & spaBTDC Area Nusa Dua80363P +62 361 770 777www.kayumanis.com
raja’s @ nusa duabeach hotel & spaP +62 361 771 210www.nusaduahotel.com
salsa verde @grand hyatt baliPO BOX 53P +62 361 772 038www.bali.grand.hyatt.com
the terrace @amanusa nusa duaP +62 361 772 333
the shore @ nikkobali resort and spaJalan Raya Nusa DuaSelatanP +62 361 773 377
ulamJalan Mengiat No. 14P +62 361 771 590
verandarestaurant @ thewestin resortsP +62 361 771 906www.westin.com/bali
88 clubThe Legian NirwanaJalan Pantai KutaP +62 857 767 540
aston pool bar@ aston kutahotel & residenceJalan Wana Segara, KutaP +62 857 754 999
bahianaJalan CamplungTanduk 4, SeminyakP +62 361 736 662
blue eyesJalan Bypass NgurahRai 888 SanurP +62 361 806 1333
boshe vvip loungeJalan By Pas NgurahRai No. 89X, Tuban, Kuta+62 361 848 4600
brewers beergardenJalan Legian No. 157KutaP +62 361 754 915
centerstage@hard rock hotel
Jalan 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 @ wretreat & 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 KutaP +62 361 766 100
jazz cafe ubudJalan Tebesaya, UbudP +62 361 976 594
kama sutraJalan Pantai Kuta, KutaP +62 361 761 999
king cole bar @ stregis bali resortKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111
ku de taJalan Laksmana 9SeminyakP +62 361 736 969
m bar goJalan Legian, KutaP +62 361 756 280
nammos beach club@karma kandaraJalan Villa KandaraBanjar Wijaya KusumaUngasanP +62 361 848 2222
neroJalan Legian 384 KutaP +62 361 750 756
oceans 27@ discoveryshopping mallJalan Kartika PlazaP +62 361 765 027www.oceans27.net
CLUBS AND BARS
arts replica foodKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501
baliepicure
Luxury CateringJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121
bali deliJalan Kunti 117XP +62 361 738 686
bali korean marketJalan By Pass NgurahRai 500, SanurP +62 361 281 929
bali moon liquerswww.balimoonliquers.netP +62 361 461 945
bali starsSeminyak SquareJalan Kayu Aya,SeminyakP +62 361 960 4183
casa gourmetSeminyak SquareJalan Kayu Aya, 80361Unit 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 PenyalinNo. 9 Ds. Samsam,Kec. Kerambitan,TabananP +62 81 3370 65688
gourmand deli @st. regis bali resortKawasan PariwisataNusa DuaP +62 361 847 8111
gourmet garageJalan BrantasKangin 2 Jimbaran80364P +62 361 701 650
hard rock beachclub (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
mini martJalan Kediri 36A, KutaP +62 361 759 112
nusa dua
4 www.ttmg.m
ozigo bar ubudJalan Sanggingan UbuP +62 81 974 728
piccadillyJalan Danau Tambling27P +62 81 289 138
red carpet -champagne barJalan Kayu Aya 42C,SeminyakP +62 361 737 889www.redcarpetbali.com
rock bar@ ayana resort & spJalan Karang MasSejahtera, JimbaranP +62 361 702 222
rooftop dine &music loungeJalan Raya Legian No.117, KutaP +62 361 300 1101
sector bar &restaurants@ bali beach golfcourseJalan Hangtuah 58SanurP +62 361 287 733
sky gardenJalan Legian 61, KutaP +62 361 755 423
sos @ the anantarJalan AbimanyuSeminyakP +62 361 737 773
tequila barGrand Istana RamaHotelJalan Pantai KutaP +62 361 752 208
the bar @ pantareJalan Raya Seminyak17A, SeminyakP +62 361 732 567
the living roomJalan PetitengetKerobokan
P +62 361 735 735
the ocean bar@ the legianJalan Kayu Aya, OberoP +62 361 730 622
vi ai piJalan Legian 88, KutaP +62 361 750 425
the treeJalan Pratama, TanjunBenoaP +62 361 773 488
Bewes
MISCELLANEOUS
tanjungbenoa
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 75/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 76/806 www.ttmg.m
na ra ieaa A (ieaa Ava)
Ka/Semyak / / 3V Kerobokan . 100 Sun Set . Airport (VOA) . Anantara Resort Seminyak Bali . Antique . Aston Kuta . Aston Grand Kut
. Aviari Restaurant . BIMC . Bale Bali . Bali Bakery . Bali Deli . Bali For You . Bali Mandira Beach Resort & Spa . Bali Star . BaliEpicure . Bawan
Merah . Beras Merah . Biku . Bianco . Black Canyon . Blue Fin . Braga Café . Brasserie . Boshe VVIP Lounge & Restaurant . Brewers . Bubb
Gump Shrimp Company . Cafe Betawi . Cafe Degan . Cafe Marzano . Cafe Moka Seminyak . Cafe Moka Canggu . Casa Gourmet . Coco Bistro
Coco Gourmet . Cocoon . Coffee Corner . Colonial Living . dari : bali . Dapur Sedap . Desa Seni . Dijon Cafe . Divine Wonderland . Drum Whisky
Echo Beach House . Elite Havens . Elysian’s . Embun Live Cafe . Enhay Cafe . Evo . Flapjaks . Gabah . Garuda Indonesia @ Kuta Paradiso . Gio
. Goodys . Grand Istana Rama . Green Ginger . H20 @ Bali Dynasti Resort . Happy Falafel . Hard Rock Cafe Bali . Hard Rock Hotel . Hard Roc
Radio Bali . Harris Resort Kuta . Harris Riverview . Hatten Wine . Holiday Inn Resort “Envy” . House of Wine Seminyak . Hu’u Bar & Nutmeg
Restaurant . Ifiori . Indowines . Juice Ja . Kayugaya . Kafe Betawi . Kebab Palace . Kemayangan . Ketupat . Khaima Restaurant . Khrisna Grou
. Khrisna Kreasi . Kokonut Suites “Suka Suka” . Kokoya . La Cucina @ Discovery Kartika Plaza Hotel . La Lucciola . Lagi Lagi Ribs . Little Green
Lobré Bar & Grill . Maccaroni . Ma Joly Restaurant & Lounge . Mannekepis Jazz-Blues Bistro . Métis . Minimart Double Six. Minimart Pantai Kut
. Minimart Oberoi . Nero . Nuris Warung Batubelig . Oenpao . Om Beach Lounge Restaurant . Padma Resort & Hotel Bali . Pan Pacific . Pantr
Magic . Passargad Persian Restaurant . Patra Bali Resort & Villa . Papa’s Cafe . Papaya Fresh Gallery . Pepito Tuban . Piduh . Potato Head
. Pulp Art Juiceteria . Queen’s of India . Queen’s Tandoor . Ramada Bintang Bali . Ramada Camakila Resort . Ramayana Seaside CottageRooftop @ Legian 101 . Royal Beach Seminyak . Sandpit . Sari Organik . Sarong . SDP . Sea Circus . Secret Garden . Sentosa Villa “Blossom
. SIP . Spizziko . SoHo . Stadium . Sticky Fingers . Sun Island Hotel . The Balcony . The Haven Seminyak . The Kayana . The Legian Bali . Th
Samaya . 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 Kawanua . Warung Made Kuta
Warung Made Seminyak . Waterbom . Word of Mouth . Yut’z . Zula Vegetarian Paradise . Zero Spirit .
nsa da/Jmbaa // Arts Replica . Aston Bali Resort & Spa . Alila Villa Uluwatu . Ayana Resort & Spa . Ayodya Resort Bali . Banya
Tree . Boshe . Cafe Moka . Cafe Uluwatu Indah . Conrad . Dimare @ Karma . El Kabron . Finn’s @ Semara . Four Season Hotel . Garuda
Indonesia @ Bali Collection . Gending Kedis . Grand Hyatt Bali . 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 Du
Beach Hotel . Pepenero . Pepito Jimbaran . Ramada Resort Benoa “The Tao” . STP Bali . St Regis Bali . Single Fin . Tamarind Kitchen . Th
Laguna A Luxury Collection Resort & Spa . The Westin Resort . Warung Keramik . Warung Sibuni . Yeye’s .
deasa/Sa // Arena . Art Cafe Warung . Bali Moon Liqueurs . Bonsai . Cafe Batujimbar . Charming . Cinnamon . Flapjaks . Fivelemen
. Fortune Cookie . Garuda Indonesia @ Jalan Sugianyar No.5 . Garuda Indonesia @ Sanur Beach Hotel . Grand Hyatt Sanur . 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 . Street Cafe . Suarti Maestro . Tsav
Lion @ Bali Safari & Marine Park .
ub // Amandari . Bali Bird Park . Bridges Bali . Bunute . Cafe Moka . Coffee & ... . Furama Exclusive Villa & Spa . Mozaic . Gelato Secret
. Kou Cuisine . Kupu Kupu Barong . Little K . Pita Maha . Puri Ahimsa “Fivelements” . Sawah Indah . The Mansion “Indochine” . Three Monke
. Tut Mak . XL Lounge .
oes // Alila Karangasem .
Jakaa // Acacia Hotel . Akmani . Alila . Aryaduta Suite Hotel Semanggi . Aston Cengkareng City Hotel . Aston International Hotel . Asto
Marina . Aston Rasuna Residence . Atlet Century Park . Ciputra Hotel . Dharmawangsa Hotel . Four Seasons Hotel . Grand Flora Hotel
Grand Kemang-restyle International . Grand Mahakam Hotel . Grand Sahid Jaya . Grand Tropic Suites Hotel . JW Marriot Hotel . Harris Hote
Conventios Kelapa Gading . Hotel Aryaduta Lippo Village . Hotel Borobudur . Hotel Indonesia Kempinski . Hotel Mulia Senayan . Ibis Networ
Indonesia . InterContinental Jakarta Midplaza . Kristal . Menara Peninsula . Mercure Convention Centre Ancol . Millenium Sirih . Novus Hote
& Resort . Park Lane . Prima Plaza Hote ls & Resort . Ritz Carl ton . Shar i-La Hote l . Sparks Hote l . Starbucks . Sultan Hote l . Swiss-Bel Hote
International .
* Let’s Eat reserves the right to change pickuppoints at any time and without prior notice
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 77/80
Have a copy of Let’s Eat! delivered to your home address
monthly.
Name :
Address :
City :
Country : Postcode:
Phone :
E-mail :
Subscription rate applies to delivery and printed material
only within Bali. For subscription outside of Bali please
contact Let’s Eat! Magazine team at +62 361 961 0066.
p m tDelivery fees (within Bali) : IDR 600,000 per annum
Method of Payment
Please settle payment by transfer to the following account:
PT Khrisna Inter Visi Media1. Acc. No. 145009.708.3931
Bank Mandiri Kuta or
2. Acc. No. 00464.04852
BNI Legian.
Please fax this form and proof of transfer to +62 361 762 241
and reconfirm your fax by calling +62 361 961 0066.
Yo cliy Gid
www.ttmg.m
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 78/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 79/80
7/31/2019 vol-28 letseat Issue
http://slidepdf.com/reader/full/vol-28-letseat-issue 80/80
( / (*$1 7 7 5 $ ' , 7 , 2 1 6 ( 3 , & 8 5 ( $ 1 $ 7 7 , 7 8
top related