vol-52 let's eat! magazine
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From Italy with Love
Prego
Barcelona
Celebrating Life
IDR 35.000 | AUD 3.70 | EUR 2.70
NOVEMBER 2013 EDITION 52 ISSN 20
DinHandCraftedThe Artisan Revival
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November
The Latest12-14
Local Cuisine16 Indonesian Beach Style
Warung In Salt
The Essential20 Artisan Cheese
The Newest26 The Art of Street Food
Roti Canai
Must Try30 Honesty is The Key
Ketumbar
Spotlight34 A Touch of Home
Kitchenette
The Main Affair38 From Italy with Love
Prego
Hungerlust42 Barcelona
A Celebration of Life
Dine & Leisure46 The Edge of Pleasure
Pan Pacic
MUSINGS
54
22 Hand Crafted Dining The Artisan Revival
Our CoverPhoto by: Heri Obrink
Location: Kebun Bistro
2
Contents
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The Specialist50 Rajawali Suriadiredja
Chef & Proprietor
Michele Sansalone
Executive Chef
The Insider52 Sebastian Subakti
Chef and Proprietor of
Taco Local
Lets Brew54 Coffee Brewing with
Sensa Coffee
Sidewalk56 French Artisanal Flair Kebun
Photo Spread60 Bursting with Flavour
Spa Food64 Thai Herbal Massage
Regulars66 Food Talk
67 Map & Directory
76 Pick Up Point
30
1638
34 50
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Tantalizing your dining option with impeccable service ..
P.62-361 705 777 F. 62-361 705 101E. experience@kayumanis.com
www.kayumanis.cowww.thegangsa.com
sanur | ubud | nusa dua | jimbaran
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E-mail Us Send your letters to contact@letseatmag.comif you have any suggestions or thoughts regarding the recent issue of this magazine or
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 c
Hello and welcome to the November
edition of Lets eat! Magazine.
This month we explore the artisinal food
trend and its focus on hand crafted, rusticcuisine. Our cover story, The Artisan Revival
(p22) explores the concept that when products
are made by hand, people take more time
and care, so the taste and quality is generally
higher.
Paying a visit to Ubud, our team enjoyed
the Provencal ambiance and rustic atmosphere
of Kebun Bistro (p56.) We were also amongst
the rst visitors at the newly opened Prego
at Westin, (p38) where we were utterlycharmed by Italian chef, Valerio Pachetti and
his innovative cooking style. We enjoyed
authentic French crepes at the European deli-
style Kitchenette (p34) at Beach Walk, Kuta,
and interviewed Sebastian Subakti, founde
of Taco Local, (p52). At Sensa we learn th
art of preparing perfect coffee (p54.) whil
our Hungerlust feature gives a glimpse intoculinary life in Barcelona (p42).
Lets eat! is now available at Mini Mar
(Bali) and Books and Beyond (Indonesia-wide
and please make sure to check out our newl
launched website.
EDITORS NOTE
Bon Apetit
Hendra Oktaviano
Editor-in-Chief
Enjoy! and of course, as always,
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A Member of
www.kg.co.id
Lets Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for tand 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 trademato Lets Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial ofce. Lets Eat! is not responsible for the return of unsolicited mate 2013 Lets Eat! ISSN 2085-5907
Senior AdvisorA.A. Ngr. Mahendra
Editor-in-Chief Managing Director
Hendra Oktaviano Patricia
TA Bid Business Development
Alison Elisabeth BoneWriters
Menur Astuti
Eve Tedja
Kartika Dewi Suardana
Senior Art DirectorDali Dwiputra Siregar
Graphic DesignerTri Angendari
Marcomm DirectorAyu Sawitri Hapsari
Director of Photography Heri Obrink
Sales DirectorAgus Setiawan (agus@visiworld.asia)
Account Executive
Margy Margaretha Leander (margy@visiworld.asia)
MultimediaTommy S Heriadi
Distribution & CirculationA.A Shelly Lospalasari & I Nyoman Supartika
Cultural AdvisorKadek Wahyudita Penggak
Photographer ContributorJier
OFFICEKhrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia
P+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com Iwww.visiworld.asia
Alison is a travel writer and selfconfessed food-lover. She hasspent many years traveling theglobe, immersing herself inforeign cultures and samplinglocal cuisine, applying her mottoEverything should be tried atleast once. Her heart has nowbeen captured by Bali where she
is happily indulging her favouritethings; writing, traveling anddiscovering new restaurants
Menur describes herself as apart-time food lover and a full-time food friend. She enjoyedher exposure to many differentrestaurants during her yearteaching Indonesian Languageand Culture in Washington DC.Now back in Indonesia she hasdiscovered that her pleasure in
trying new food has deepenedand she hopes to one day openher own restaurant.
Eve is the newest memberto join the Lets Eat teamand says her familys mottohas always been live toeat, rather than eat tolive. Aside from eatingshe also loves to write,travel, design and cook(although, admittedly that
also involves eating.)
Dewi admits to fallinglove with writing andphotography. Herwandering feet have her travelling allaround the archipelagbefore nally settlingBali where she set to capturing the
authenticity of the islawords and images.
your culinary guide
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Our Place, Our Planet
Our Responsibility
GraziePrego!
Together with the global Clean Up the World movem
The South Kuta Beach Business Association (SKBBA)
local community stakeholders from school, govern
association and beach vendors; managed to clean up
Kartika Plaza and the beach from rubbish. More than
participants joined in, with Roberd Kelsall, Chairma
SKBBA, reminding everyone of the importance of indiv
responsibility when it comes to the environment.
Lead by Chef Valerio Pachetti, Prego is now open and
excited to serve their signature classic pasta dishes
and wood-oven pizzas. Using fresh ingredients and
home-style recipes, Prego is also the perfect place for
a fun family brunch. Book your table on Sundays, when
brunch is served from 11.30 pm to 3 pm, featuring a
generous buffet full of authentic Italian cuisine, with a
separate buffet and lots of activities especially for kids.
Skyis the LimitSmoqee Sky Bar & Lounge is adding a touch of glamourto the skyline of Jimbaran Bay. Open everyday from
5pm until midnight, it serves a spectacular ocean
view complete with a delicious selection of drinks and
complimentary tapas. The lounge, on the other hand,
is a more private affair and perfect for events up to 150
guests. Together with a line up of talented DJs, the
lounge is open on weekends from 9pm until midnight.
Smoqee Sky Bar & Lounge at Le Meridien Bali Jimbaran
Jl. Bukit Permai Jimbaran
P +62 361 846 6888
South Kuta Beach Business Association
Jl. Kartika Plaza Tuban I P +62 361 752 403
Prego at The Westin Resort
Kawasan Pariwisata Nusa Dua IP +62 361 771906
thelatest
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LOVERS UNITE!The classic Golden Lotus Chinese Restaurant is offering
a special Chinese Beef promotion from November 2013
until January 2014. There are three different dishes to
choose from: fried shredded beef with hot and sour
sauce, fried beef with plum sauce and mayonnaise,and last but not least, diced beef Saigon style with
garlic, spring onion and black pepper. Specialising in
Cantonese and Szechuan cuisine, Golden Lotus is a
serene and opulent dining experience unlike any other.
The Golden Lotus Chinese Restaurant at Bali Dynasty Resort
Jl. Kartika Plaza Tuban IP +62 361 752 403
Running for Children
Green
Sheraton Bali Kuta Resort with UNICEF held a 3K Kuta Beach
Fun Run, involving 750 runners. While the experience of
running on Kuta beach is a joy in itself, the hotel also provided
more excitement by serving Kutas longest pizza, a 100 metrecrusty treat! Over $US11,000 was raised and donated to help
the children in UNICEFs Check Out for Children Challenge
program. So it seems everyone was a winner!
The St. Regis Bali Resort received its second Green
Hotel Award 2013 from the Indonesias Minister for
Tourism and Creative Economy. The award was given to
the top hotels in Indonesia that have shown responsible
treatment toward the environment in all 34 provinces.
Through several innovative programs, The St. Regis
Bali Resort is recognised in its effort to save energy
and water as well as implementing the regular use of
environmentally friendly materials.
Sheraton Bali Kuta Resort IJl. Pantai KutaP +62 361 846 5555
The St. Regis Bali Resort
Kawasan Pariwisata Nusa Dua IP +62 361 847 8111
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Imagine theres NO HUNGER
Feaston Sunday
With its motto, Love all Serve all, the Hard Rock brand has its
roots in philanthropy, rock n roll and good food, and recently
launched its annual Imagine theres no hunger global
campaign in Bali. In collaboration with local NGO Indonesia
Sole Men, school bags and 600 healthy cooked lunches were
distributed to impoverished families in Denpasar and Sanur,
followed by a charity concert at Hard Rock Caf by Jakarta
rock band Kotak. The program continues with weekly food
distribution to Balis disadvantaged.
Sheraton Bali Kuta Resort has successfully combined
the traditional family Sunday brunch with a grocer
market, presenting best quality products from loca
farmers, artisan and vendors. The aptly named Marke
Brunch at Feast, truly spoils the senses with a buffet o
world cuisine, live grill station, live music and carefullselected alcohol beverages. Reasonably priced at ID
270,000 /adults adult and half price for children, this i
denitely one Sunday event in Kuta that you should no
miss. Open each Sunday from 12pm to 3pm.
Sheraton Bali Kuta Resort IJl. Pantai KutaP +62 361 846 5555
Hard Rock Hotel IJl. Pantai Kuta IP +62 361 761869
www.solemen.org
ROYAL 20The Royal Beach Seminyak celebrated its 20th anniversary in
September, by throwing a big birthday bash. For one full festive day
the hotel created a traditional market, full of exciting activities such as
Balinese dance lessons and horseback riding. Birds and reptiles from
Bali Safari and Marine Park were also in attendance, as well as soon
to-be-released baby turtles from Kuta Beach Sea Turtle Conservation
in order to shed some lights on an on-going conservation effort.
The Royal Beach Seminyak
Jl. Camplung Tanduk Seminyak I P +62 361 730 730
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A Safariof Food
The Beachwalk Gourmet Safari proved to be a big hit
among the guests of Balis favourite shopping mall.
Activities included a food bazaar, ice cream party,
three sessions of Food Academy, as well as coffee
and wine tasting. The kids cupcake classes proved to
be particularly popular !
Beachwalk I Jl. Pantai Kuta IP +62 361 8464 888
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INDONESIANBeach Style
A HUMBLE ABODE FOR INDONESIAN CUISINE, WARUNG IN SALTOFFERS BUFFETSTYLE CUISINE AND A SPECIAL A LA CARTE MENU
INSPIRED BY DIFFERENT REGIONS OF THE ARCHIPELAGO.
Set in an old teak house on the road to Balangan
Beach, Warung In Salt offers Indonesian food for
breakfast, lunch and dinner. Owner, Enay, is a woman
who embraces Indonesian food and has a passion
for managing restaurants. Three years ago her dream
came true when she opened the warung, initially
offering her native Sundanese food. Over time the
menu has expanded as she works with friends and
partners from Bali and West Sumatra.
When I arrive at the door, all I see is a modest
wooden house in the middle of the hill, but as I
enter I feel the passion for Bali back in the days
as portrayed in photos and pictures of the islands
people and places on the wall. The laid-back posters,
surf boards, and Indonesian ornaments are original
and I feel like I have been taken back to Bali in the
70s. There are trays of fresh buffet food on display
and you can also choose a la carte dishes from
the specials menu written up on the black board. I
recommend taking a seat in one of the communal
tables and making friends with fellow beach goers!
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Warung In SaltIJl. Balangan, Jimbaran IP +62 81 338 247 993 30 IOpen 8am 10pm
The Gado Gadois a smart choice to start an Indonesian
feast; its a small portion and made with the freshest
vegetables, both raw and cooked. We follow with a
well marinated Barbeque Chickenwith green salad and
potatoes, and aChicken Currywith a West Javanese touch
and slight turmeric taste and colour. I chat with Chef Ade in
the kitchen, where the aroma of simmering Beef Rendang
lls the air, and when I taste it, I am impressed by the rich
avours and thick texture. The kitchen is Ades playground,
where he creates and works together with Enay to invent
special menus and buffet dishes.
As we enjoy lunch, more and more people come; some
are in groups while other come to chat with Matt, Enays
husband, and its obvious that this is an ideal meeting
place. We nish with a round of the most popular
desserts, Black Rice Puddingtopped with banana slices,
and a Banana Pancake with orange blossom honey. I sip
the last drop of my fresh squeezed Orange Juiceand
enjoy the gentle sea breeze, and wish I could stay longe
to enjoy the surf and sand lifestyle coloured in 70s hues
Menur
Gado Gado
Chicken Curry
Rendang
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To make my top d ishestaste even better, I useKNORR Chicken Powder!
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Artisanal cheeses
use the processes of
aging and ripening to
develop avour and
textural characteristics.
ARTISAN CHEESE REFERS TO CHEESE PRODUCED USING TRADITIONAL
METHODS AND CRAFTSMANSHIP WHICH, AS A RESULT, ARE OFTEN
MORE COMPLEX IN TASTE AND VARIETY. THIS CONTRASTS WITH MORE
COMMON, MILD TASTING MASSPRODUCED CHEESES.
theessential
Burrata is a fresh Italian
cheese, made from mozzarella
and cream. The outer pod
is made of solid mozzarella
while the inside contains
both mozzarella and cream,
resulting in an unusuallysmooth texture.
Cabrales is a cheese made
in the artisan tradition by
farmers in the north of Spain.
This cheese is made from
pure unpasteurised cows
milk or blended with goat
or sheep milk, adding to its
stronger, spicier avor.
Artisinal cheese is
often made from a
farmers own herd
of cows, sheep, and
goats.
Coulommiers is a s
ripened cheese fro
Seine-et-Marne, Fra
It is a lesser-know
cousin of Brie, altho
it has been producfor longer.
ArtisanCheese
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ANOTHER INTERNATIONAL AWARD
FOR INDONESIAN WHISKY
TABANAN, BALI This is another reason we can still be
proud of Indonesia because its whisky won another medal in
international awards. PT. Astidama Adhimukti are delighted
to announce that they have won a Bronze Award in the 2013
International Wine & Spirit Competition (IWSC) 2013 for its
DRUM GREEN LABEL Whisky. It is the second medal awards
from international awards in spirit industry.
Founded in 1969, the IWSC is considered to be the most
prestigious competition of its kind in the world. The results,
announced at the 6th annual Spirits Tasting mark the 44th year
of the competition.
The awards given by the competition are believed to be
among some of the highest honors in the industry. Judging
for the Competition is unique in that it has two stages; rst,
the products are tasted blind by expert panels, selected from
over 300 fully experienced and qualied industry judges. Then,
products which receive the top medals are subject to technical
analysis before results are released; this crucial stage ensures
winners receive complete validation.
DRUM GREEN LABEL Whisky is well-known as Balinese
Premium Whisky. In fact, its the only real whisky from Indonesia.
For some of you who have sip it, you will recognize that its
quality worth the medal. Its not like your ordinary whisky. This
premium whisky will give you a sensational sensory experience
to your mouth thanks to its unique blending process combining
Scotch and Bourbon whisky making process the two most well
received whisky in the world.
We are proud of this achievement. In this competition,
many countries competed with their unique and outstanding
products. Certainly, we give our best craftsmanship to the
competition so judges can be amazed with our whisky quality.
And it turned out that we got Bronze medal in IWSC 2013 said
Astidama Distillery Managing Director, Mr. Dedy Gusanto.
Its not the end. Its just the beginning. We will be producing
more outstanding premium whisky in coming years to get
broader acclaim. It will be our path to introduce Indonesian
whisky to rest of the world. he added.
About DRUM GREEN LABEL WhiskyDRUM GREEN LABEL Whisky is a Balinese Premium Whisky produced
by Astidama Distillery located in Tabanan, Bali. Astidama Distillery isthe rst Indonesian distillery with sophisticated technology to produce
world-class spirits. DRUM GREEN LABEL Whisky uses only selective
malts from UK and high quality grains from Bali. The whisky is matured
in uniquely mixed barrels and aged for 4-years. This process creates a
unique aroma, taste and nish. Whisky drinker will nd a unique woody
and oaky aroma beside a buttery taste and fruity nish.
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musings
Hand
CraftedThe word artisan comes from the Italian artigiano, meaning a craft or
craftsman. When used to describe food it generally means homemade in
small batches; cuisine that is created with love and attention to detail, as
opposed to mass produced factory food.
Dining
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Monsieur Spoon TraditionalBread & Pastries
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We live in fast-paced times, where crops are genetically
modied, animals are intensively farmed and much of
our food is produced by machines, leaving many of us
hankering for purer, simpler times. The artisanal food
trend that has swept the globe is a clear reection of this
sentiment. When products are made by hand people
take more time and care, so the taste and quality is
generally higher. Human hands are important, says
Emily Olson, co-founder of Foodzie.com, a website
devoted to promoting artisan foods. Theres something
to be said for that human touch, to ensure the product is
meeting those standards.
The years I spent living amidst the olive groves ofsouthern Italy gave me a wonderful insight into a
tradition-bound artisan food culture. Each October we
would harvest olives from thousand year-old olive trees
and take them to the local village press where a thick,
green oil was extracted pure, organic extra virgin olive
oil and it tasted heavenly. Fresh citrus fruit and juicy
tomatoes came from neighbouring farms, Limoncello
was made in our friends fragrant lemon groves, and
our wine chosen from the cellars of a local wine maker.
Early mornings would generally nd us waiting patiently
outside the bakery for the rst batch of cornetti (pastries
lled with fresh homemade Nutella. Our life seemed to
revolve around food, and I can honestly say that eating
has never been such a pleasure!
In developing nations such as Indonesia, a lot of food
is still handmade and produced on a small scale, and
could thus be considered artisanal. Here in Bali I buy
organic coffee harvested on the rich volcanic slopes of
Kintamani, homemade strawberry jam from a farm in
Bedugul, chocolate made with organic cacao and vanilla
grown on the island, and whenever I visit Amed I stock
up on hand crafted artisanal salt, sun dried by the sea
using centuries old traditions. Kayun, which translates
European artisanal traditions.
Artisinal cuisine in Indonesia.
Charcuterie Platter
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into something akin to heart touch is one of my
favourite Indonesian restaurants and isl ocated in the
village of Mas - famed for its wood carvings. At this
atmospheric garden warung everything, from brem
(rice wine) to spicy chilly sauce, coconut oil and jamus
(health tonics) are made by hand.
A number of European style restaurants in Bali are
also embracing the artisanal food trend. La Finca
in Berawa serves up authentic, heart-felt Spanish
and Mediterranean style cuisine in charmingly rustic
surroundings. Monsieur Spoon bakes traditional
French bread and pastries, while Chef Eeelke
Plasmeijer at Alila, Ubud makes hams, pates,
roasts and sausage for his charcuterie platter,
accompanied with delicious homemade chutneys.Alison
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thenewest
the
ofArtStreet food
Roti Canai is the newest caf to spring up
in the Batu Bolong area of Canggu, and
provides a welcoming space for simple,
tasty and affordable dishes inspired bystreet food traditions.
The name gives it away yes, roti canai is a specialty
at this lovely little caf where driftwoods and furniture
made from recycled shing boats create a rustic, laid
back vibe. For those who are not familiar with roti
canai, this tasty, round at bread has its origins in
India, and was brought to Malaysia and Indonesia by
immigrant workers. Sometimes known as ying bread,
roti makers expertly toss and twirl the dough in the air
to create the signature aky texture a vocation often
passed down from generation to generation. Balinese
Chef Bagus, who is also a talented painter, has spent
the last ve years mastering the art of creating perfect
roti canai which are soft and uffy on the inside, and
aky and crispy on the outside.
Teh Tarik
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Roti Canai Street KitchenI 58 Jalan Batu Bolong I P +62 821 474 78550 30 I Open 9am - 9pm (closed Thursday)
Similar to paratha in India, there is nothing not to like
about the rich and buttery taste of roti, traditionally
served up with curry. The custom is respected here
with fragrant and spicy Indonesian curries imaginatively
served with rice dolls. Roti also lends itself well to fusion
and can be wrapped with Egg Bacon and Cheese,
Falafel and Eggplant, and my choice, a tasty and
very lling Feta, Tomato and Black Olive Roti.Sweet
options include Chocolate and Bananawhich tastes like
a delicious big pancake, and it comes as no surprise
that this is a popular pit stop for surfers on their way to
and from the Canggu and Echo Beach breaks. On the
refreshment side of things Teh Tarik pulled black teawith condensed milk is the classic accompaniment to
roti and is dramatically poured back and forth between
two cups to cool the liquid and produce the signature
froth. At Roti Canai the Teh Tarik comes hot or cold, and
can be avoured with chocolate or cardamom.
Sate, includingChicken, Beef, Tofu and Fishare served wit
a choice of sauces, and if you visit in the evening you can
watch your food being grilled on the traditional food cart
out front real street style. You can also try the Martabak
another ubiquitous savoury street food, with a at,
pancake-like bread made with our eggs and oil cooked o
a grill, and lled with either vegetables or chicken.
Morgan, who also owns the surf shop upstairs tells me
that she wanted to create a simple caf that was just a
nice place to be, and she has done exactly that. Roti
Canai is warm, welcoming and full of personal touches
from quirky knick knacks, to the fabulous wood framed
photos that adorn the walls (her husband, Brad Masters
is a well known photographer on the island.) Alison
Martabak
Vegetarian Sate
Vegetable Curry
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Kuta is still the same slow-paced andrelaxed beach town during the daytime
as it was a decade ago, in contrast to
the evenings, when a sudden influx
of tourists engulfs the area and chaos
ensues. At the end of Kuta Beach
though, right past the Legian Art
Market is a spacious and brightly lit
restaurant that serves honest food for
an honest price in a setting quieterthan most in the Legian area.
HonestyistheKey
musttry
Ketumbars menu mainly includes Italian and Indonesian
food. Serving international dishes alongside Indonesian
food is typical of early-day Kuta, when most local
restaurants werent characterised by one particular cuisine
but would embrace the highlights of various kitchens
from all corners of the globe in order to serve a traveller
whatever may have enticed his appetite. Ketumbar
embodies this devotion to serve the passer-by, dishing upa variety of pastas, Indonesian food, and even pizzas from
their own wood-re oven.
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Ketumbar Desserts
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We started off with the Mediterranean Appetisers
Plate, a platter of baba ganoush, humus, feta cheese,
tzatziki dressing, each served in their own individual
sauce bowls in typical Greek fashion, using all fresh
and rich-tasting ingredients. Fried Duck is a must-try in
Indonesia and we were compelled by the condence
of the manager, Made Wahyu, to try theKetumbarFried Duck, which was accompanied accordingly with
white rice, vegetables, sambal and krupuk. Segar, my
colleague tells me, meaning fresh in Indonesian, and
Indeed it was! One of the many delights of living in Bali
is that we can enjoy fresh unprocessed ingredients, and
this was evident in the Ketumbar Fried Duck.
The next meal was proof that they could deliver the full
promise of an international kitchen. The Linguine Al
Nero Di Seppiais made of assorted seafood, fresh basil
and tomato sauce. This dish, typical of the southern
regions of Italy, boasted a tangy and rich taste, was
skillfully prepared and was discerningly Mediterranean,
a feat signature of Ketumbar. Fresh basil, garlic,
Parmesan and nuts are brought together to make the
fantastic Linguine Pesto, probably our favourite of the
menu. For those with a sweet tooth, Ketumbar offers
some very nice desserts that range from ice cream, tocakes, to banana crepes, to creme brulee, all made
in-house.
Its ve oclock somewhere! We decided it would only
be appropriate to conclude our meal with a tropical-
style cocktail. We were urged to try the Fantastic
Passion Cocktail,a refreshing blue-colored beverage
containing vodka, Triple sec, Midori, Blue Curacao,
passion fruit and pineapple juice. All in all, it was a
good day at the ofce! Pizza happy hours are 1pm-6pm
daily. Saturday Pasta Special offers 45k on all dishes.
KetumbarI Jl. Melasti, Legian I P +62 361 754 452 100 I Open 8am - 11pm
Ketumbar Fried DuckLinguine Pesto
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spotlight
A Touch of
Home
HAPPINESS IS HOMEMADE,
AND THAT CAN CERTAINLY BE
SAID WHEN IT COMES
TO FOOD!
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KitchenetteI Jl. Pantai Kuta I P +62 361 846 4937 120Open 9am-11pm Sunday - Thursday, and 9am 12am Fridays - Saturdays I Kuta Map A-5
Based out of Jakarta, Kitchenette is branching
out across Indonesia, with its latest venture
strategically located on the beachside of
Beachwalk, a Miami Beach-style mall on
Pantai Kuta, Bali, that has become a favourite on the
shopping circuit for tourists and residents since opening
last year. Upon entering the restaurant I feel as though
I am in a European deli; the staff are dressed with neat
aprons, the simple and bright interior provides a convivialatmosphere designed to give you the feeling like youre
in somebodys home, and to top it off guests can enjoy a
relaxing view over the ocean. There are two dining areas,
one outside for those who want to enjoy the open air, and
another inside that serves as a safe refuge from the heat.
The menu boasts a wide variety of fusion dishes. Fusion
can mean a great variety of things and in the case of
Kitchenette it has most certainly taken the more creative
route. Galette dishes are a specialty and are given mens
names while the crepes another specialty on the menu
are given female names. The Gusteau Galetteis a favorite
at Kitchenette, and is garnished with mozarella cheese,
rosemary, bacon and roast potatoes. The Pierre Galette
contains ham, mozzarella cheese, scrambled eggs and is
topped off with tomato bruschetta.
The Nacho Style is a unique version of nachos that use
thick and dense freshly made oven-baked potato chips a
an alternative to tortilla chips, chilli beans, melted chees
and peppers, creating a very piquant spicy smack.
For dessert we order the Nathalie Crepe, a traditional
prepared crepe with fresh strawberries, choco-rasper
sauce, and accompanied by a delicious and soft scoo
of vanilla ice cream to create a smooth texture and taste
The drink menu is also impressive and we are faced wit
the daunting task of having to choose between so man
great options. Curiosity compells me to order the Drago
Paradise Smoothie. Visions of dragon fruit, strawberrie
and yoghurt dancing together entice your taste bud
and quench your thirst in this refreshing and rejuvenatin
recipe. My colleague orders the Grandma Stella,
refreshing elixir comprised of mango and orange, gree
apple and passion fruit, and strawberry and lychee to b
sipped through a jumbo straw. Whether youre looking fo
a nice breakfast, out for a lunch over a view of the ocea
or going out to dinner with family, theres something fo
everybody at Kitchenette!
Nacho Style
The Pierre Galette
Dragon Paradise Smoothie
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FROMITALYWITH
LOVE
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Opening just two days before our visit, everything at Prego
is sparkling and new, from glistening pots and pans dangling
in the open kitchen, to gleaming marble counter tops, glass
jars lled with homemade pickles and colourful customised
ceramic tableware. While Prego is a well known Westin
brand, the atmosphere is far more intimate and personal
than you would normally expect in a resort restaurant,
and the slogan Come as you are is amply reected in
the relaxed setting. Chef, Roman-born, Valerio Pachetti is
100% hands on, whether welcoming guests or cooking up
a storm in the kitchen. He tells me that he is not so much
inspired by a particular person or place but by Flavours and
impressions the sensations of the season, like a summer in
Sicily infused with the smell of ripe tomatoes. This is clearly
a chef who cooks straight from the heart.
The menu is one of those where you pretty much want to try
everything, and I like that you can choose pasta in an entre
or main course size. Alongside classic items straight from
the Italian comfort zone, like Bolognaise, Lasagneand Pizza
Quattro Stagione,there are some wonderful, rather playful
dishes that Pachetti has personally created for Prego. We
start with an Antipasto Misto alla Prego, a generous platter
designed for sharing, with sliced salami, a zesty bruschetta,
fresh insalata caprese, polenta, and arrancini di riso stuffed
with beef ragout and mozzarella. The mildly avoured
homemade pickles are a lovely enhancement cinnamonbeetroot, roast bell pepper, spicy carrots, sweet and sour
pumpkin, and there is a wonderful crusty rye bread fresh
from the oven.
Lively, welcoming and family friendly, the newly
openedPrego@TheWestinResortNusaDua, Bali,
serves up tasty Italianfoodin contemporarystyle.
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Prego @ The Westin Resort Nusa Dua I Kawasan BTDC Lot N-3 I P +62 361 771 906 110 I Open 11am - 11pm
The Caramelle ai Sette Formaggiis a perfect example
of Pachetti getting creative handmade candy-
shaped ravioli in three different colours, lled with
seven cheeses and served with tangy cherry tomatoes
and a creamy basil sauce. The texture and avours of
parmesan, ricotta, provolone and a tiny suggestion ofblue cheese combine with perfectly al dente pasta and
a fragrant sauce to make a delicious, highly memorable
combination. Other homemade pasta includes the
Gnocchi di Zuccamade with pumpkin and sweet potato,
trufes, ricotta and pine nuts, and theMaltagliati di
Ceci alla Primavera, an artisanal chick pea pasta with
vegetable ratatouille. There is also a Cappelletti di
Manzo su Crema di Mandorle e Radicchio Brastato,a
hearty dish of beef stuffed ravioli with braised radicchio,
and a thick, crunchy almond sauce. We nish with the
Cannoli alla Siciliana,crispy cylinders stuffed with a
lovely lling of ricotta with delicate hints of chocolate,
aoat a strawberry soup with strips of sweet candiedorange. A fragrant glass of homemade Limoncello
provides a wonderful digestif.
Prego also offers a fabulous, affordable and family-
friendly Sunday brunch with a separate kids buffet,
garden and plenty of activities to keep the little ones
occupied while adults indulge in an Italian feast of epic
proportions. Alison
Cappelletti di Manzo su Crema di
Mandorle e Radicchio Brastato Caramelle ai Sette Formaggi Chef Valerio Pachett
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CELEBRATING
LIFE IN
hungerlust
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IT WAS STILL POSSIBLE TO
BE WEARING A PAIR OF
SANDALS AT THE BEGINNING
OF AUTUMN IN BARCELONA,
AND ITS NO WONDER
HORDES OF TOURISTS FROM
COLDER NEIGHBOURING
COUNTRIES ARE FLOCKING
TO THIS GORGEOUS AND
VIBRANT CITY ON THE
COAST OF SPAIN. SANDALSASIDE, BARCELONA IS A
WONDERFUL CATALONIAN
CITY THAT CELEBRATES
LIFE THROUGH ITS PROUD
WEALTH OF FOOD AND
CULTURE.
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My day started in La Boqueria, a historical
market that dates back to the 13th century,
and is one of the citys most attractive
destinations for both tourists and locals
alike. Located in the busy La Rambla district, a pedestrian
walking area in the Ciutat Vella or Old City, the market is
housed inside a building that dates to 1914. Locals are
busy pointing at the fresh mushrooms they would like tobuy, and bargaining with the loud voiced sellers, while
tourists are busy ogling and taking pictures of aesthetically
stacked fruits. This is the place to eat, to wander, and
to feast on your senses anytime of the day. Having an
espresso and a bite of churros dipped in melting chocolate
certainly made my day even better.
Inarguably one of the most renowned chefs from Spain,
Ferran Adria, called La Boqueria A gastronomic temple,
a place that congregates all the phases in the food
chain, from the producers, harvesters, butchers and
shmongers who provide the food, to the individual
and professional clients who wander through this
magnicent, characteristic maze of traders in charge of
the market stalls. The striking thing about this market
is how incredibly complete and singularly different the
stalls are. One stall is specialising in olives, the other
in mushrooms and the next one is just selling eggs
from various-sized birds. My personal favourite is the
tantalising sight of the ham stall. Floor to ceiling, it
is lled with hanged hams, sausages and all sorts of
pork products, including what is possibly the worlds
most expensive ham: Jamn Ibrico de Bellota.Usuall
displayed in the window, this special Spanish ham is
made from the meat of Iberian black pig which is fed
with acorns and cured for 36 months. One kilogram ca
cost up to 100.
Leaving La Rambla and the market hubbub, Barcelona
still has lots of districts and restaurants to be discovere
by foot or even underground, with the well connectedmetro system. Long leisurely lunches and even longer
casual dinners seem like the best thing to do after
spending the afternoon admiring the architectural
masterpieces of Antoni Gaudi. I walked to El Born, the
hip district lled with cool shops and chic cafs and tri
the Pintxo, small bites of snacks on toothpicks while
sippingCava Spanish wine, my new found favourite
activity. Dinner time means a hot plate esta of Paella
Marisco, a blanket of saffron-scented rice with a crunch
crust studded with fresh shrimps, clam and squid.
Savouring each bite and really taking the time to nish
it is what youre supposed to be doing, before moving
on to the next joint: a bar in the middle of a plaa or
square. There, time seems to stop while I celebrate life
through a glass of sangria and watch the people go by
Eve
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Celebrate your Christmasand New Years eveReservation is required at
info@elkabron.com /+623617803416
Back to the RootsCatalan Heritage Traditional Christma
December 25th20137.30 - 10.00 pm
IDR 375K ++
The Last Sunset of the Year
Sunset Brunch PartyDecember 31st 2013
3.30 - 7.00 pmIDR 700K nett/pax
Free flow Cocktails, Champagne, Winesincredible selection of tapas
New Years Eve Dinner8.00 pm - 12.00 am
IDR 425++
New Years Countdown
Start at 11.59 pm
Jalan Pantai Cemongkak, Pecatu 80361Bali, IndonesiaRSVP +62361 7803416Ofce +62361 7889800
info@elkabron.com | www.elkabron.com
The right choice...
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SPRAWLED OVER HECTARES OF COASTLINE IN TABANAN,PAN PACIFIC NIRWANA BALI RESORT MAKES A GREAT DAY TRIP,WITH ITS STYLISH RESTAURANTS, MESMERISING OCEAN VIEWS
AND PLETHORA OF LEISURE ACTIVITIES.
T
The beautiful sea temple of Tanah Lot is one of Balis
most popular attractions, and its busiest; but heres a
tip, avoid the crowds and enjoy fabulous views over
the temple from the lush surrounds of this luxurious
resort. Hypnotic views aside, Pan Pacic Nirwana
Bali Resort serves up inspired cuisine in a range of
settings, alongside a stunning, multi award winning
18-hole golf course designed by Australian legendary
golfer Greg Norman. The scenic course winds
between rice elds and the sea, with ve ocean-side
holes and two cliff-to-cliff tee offs providing one of
the worlds most unique golng experiences. Non
golfers can indulge in a deluxe spa treatment, or
explore the local scenery and villages on a rice eld
cycling tour, while little ones will love the Kids Club
with activities like Balinese dance, treasure hunts,
obstacle courses and shing. The newest leisure
attraction at the resort Paint Ball is guaranteed toadd colour to your day, as you get kitted out in army
greens, a helmet and an air rie, and play war games
in an atmospheric jungle-like setting.
dine&leisure
Alaskan King Crab
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No matter how active (or inactive) you choose to be,
replenishment is always a pleasure at Pan Pacic with
a number of elegant restaurants and cafes to choose
from. We head to the Pool Grill, an open air pavilion
nestled between a picturesque lagoon-style pool and
the ocean. The setting sun has bathed the sky in rosy
swirls, and the sound of waves crashing on the cliffs
below makes a soothing soundtrack. While lunches
are a casual and agreeable mix of pizza, burgers,
sandwiches and salads made fresh from the resorts
organic gardens, dinner focuses on premium imported
steaks and seafood. We start with Salmon Rillettes,a
mellow yet avourful, pate-like concoction of aked
salmon, cream cheese and fresh herbs served in a small
glass jar with fresh home baked sour dough.
Mains are impressive, including Harvey grass fed
Australian beef in a range of cuts, Mideld Australian
lamb, and Indian Ocean sh. Well seasoned Executive
Chef, Bradley Froehlich hails from Canada, which
perhaps explains whyAlaskan King Crab, one of the
worlds rarest and most expensive crustaceans in the
world, is also on the menu.Some things in life you
dont need to mess with, says Froehlich, who treats
us to a platter piled high with thick chunky crab legs,
lightly steamed and served simply with claried butter.
The wonderful natural avour shines through, and
the taste is a little like sweet lobster. Imaginative side
dishes are served in black stone pots including Scallop
Potatoeslayered with melted aged cheddar, giant
Baked Yukon potatoes,tender Poached Asparagus with
Orange Sauceand Soy Glazed Bok Choy.
Desserts range from homemade ice cream, including
Salted Carameland Balinese Vanilla Beanto Fruit
Salad with Sorbetand Mango Brulee. We opt for the
Raspberry and Monggo White Chocolate Parfait, a
light and tropical dessert, with slices of chilled parfait
scattered with fresh mango, strawberries, chocolate
ganache and meringue drops. Alison
Pan Pacifc Nirwana Bali Resort I Jl. Raya Tanah Lot I P +62 361 815 900 80 I Open 12pm - 10pm
Salmon Rillettes Executive Chef Bradley Froehlich
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Coming to Bali in 1998 was a life changing decision
for Chef Michele Sansalone who was born in a
small city near Calabria, South Italy. I was the
kitchen troublemaker of the family and thats where
I belong, explains Sansalone mischievously,
after cooking us up a tasty seafood dish called
Fishermans Dream. After years working abroad,
climbing up the kitchen ladder from Italy to
Australia, he decided to join Zanzibar and revitalised
the restaurant into its current Mediterranean glory.
When prodded about his recipe for running asuccessful restaurant, he answers simply, The
freshest ingredients on the market, capable workers
and most importantly, undying passion.
Born and bred by parents from two different
cultures, Suriadiredja spent most of his life in
Indonesia and later, in Japan. My parents own
a Japanese restaurant here in Petitenget and
learning the essential Japanese cuisine and how
to manage a restaurant has always been my
interest, tells the chef who went to study in Tokyo
at the prestigious Ecole de Cuisine et Nutrition
Hattori, before working in a teppanyaki restaurant.
Japanese cuisine is deceptively simple but the
precise technique and the details it takes to servea plate before the guest is all about perfection.
Thats what I learned there and thats what I serve
the guests here in Rayjin.
Michele SansaloneRajawali Suriadiredja
ExecutiveChefChef&Proprietor
Zanzibar Restaurant
Jl. Double Six Legian
P +62 361 733 529
Rayjin Teppanyaki
Jl. Petitenget 98X Kerobokan
P +62 361 473 0126
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Q:What is your favourite cuisine?CHEF RAJAWALI: I was raised with Japanese food and
thus am able to appreciate the raw, fresh quality it has.
Personally, I think the best ingredients should be eaten
raw to honour the original taste and texture.
CHEF MICHELE: Mediterranean. All the ingredients are
healthy and fresh, with rich inuences from Spain, Greece,
Turkey, Tunisia and other countries.
Q: What is the most important item to have in thekitchen?
CHEF RAJAWALI: Teppanyaki scraper. Its a magical,
multi-function tool.
CHEF MICHELE: Pan, re and a big fat chef knife!
Q:Describe your kitchen habits?CHEF RAJAWALI: I believe in a clean, neat and
uncluttered kitchen. You will not nd me jugglingthe food or throwing it around for the amusement of
the guests. You have to respect the integrity of the
ingredients to retain their taste.
CHEF MICHELE: Generally, a lot of yelling and making
sure everybody is doing their best!
Q:If you go out to eat with friends, where do you liketo go?
CHEF RAJAWALI: I enjoy hanging out in cafes with
friends. For food, I like Mamasan and Shiro, a tiny sushi
bar in Seminyak. It reminds me of Japan.
CHEF MICHELE: I dont eat out that much as I prefer my
own dishes.
Q:Is Bali an interesting place for a Chef to grow?CHEF RAJAWALI Bali is the perfect place! Its not all
about business and making prot here, instead it give
you the chance to develop your artistry. Also, working
with my Balinese colleagues here is wonderful. They
bring their artistic touch into the kitchen.
CHEF MICHELE: Bali is imperfectly perfect. Its weird.
Its a mess, nothing is ever ready. Working in the
kitchen in Bali, you have to be a little crazy. Its not for
everybody. Every day is a challenge and a mess. Im
happy when Im in a mess.
Q: How did your cultural upbringing affect your wayof cooking?
CHEF RAJAWALI: Being Japanese and Indonesian,
Im familiar with both worlds. I can relate to Japanese
and Indonesian ways of thinking. Rayjin is a fusion
restaurant, because I am a fusion!CHEF MICHELE: Strong, persistent Italian character.
I dont give up easily especially when I am right. The
kitchen is my home, it has always been, and always wi
be so I treat it and everybody in it like a family, like at
home.
Q: What is your recommendation for a guests firstvisit to your restaurant?
CHEF RAJAWALI: Our Okonomiyaki,made according
to Japanese custom, with shrimp and pork belly.
CHEF MICHELE: Try our Grilled Seafood or Seafood
Salad.We have a seafood vendor coming here twice a
day to make sure we have the freshest ingredients to
cook. And also our range of cocktails we dont hold
back on our liquors!
let
Text by Eve
CHEFBATTLE!
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Q: Si, Taco Local. Tell us more.Why did you decide to open it her
in Bali?
A: We opened the rst Taco Localin Jakarta and it was a hit! Then we
were thinking of Bali; we, as in myse
and my two partners/good friends,
Dito and Heru Kartowisastro. Bali is
truly liberating and cosmopolitan.
People are generally more open
minded and willing to try new thing
So we opened this small, fun taque
serving good, home-made Mexican
food. Theres only one rule here: ea
with your hands!
Q: And what do you think of thefierce taco competition in theneighbourhood?
A:Were all friends here! I see eacof the Mexican restaurants here has
its own characteristics. Taco Local
is all about well, being local. Our
tacos are made in the same style as
roadside taqueria. Homemade salsa
no cheese and no sour cream. The
focus is on the meat.
Q: So youve made Bali your homWhat can we expect from you in
the near future?
A: You will nd bao, lots of bao.Upstairs, as we speak, Jicama, our
new restaurant is being prepared. W
will serve easy Asian food to share
with friends, such as Vietnamese
bahn mi or gua bao lled with roast
pork belly. It will be a casual eatery,similar to Taco Local, where you can
just drop by and eat every day. We
be open by the end of October!
Text by Eve
Sebastian
SubaktiChef and Proprietor
of Taco Local
Friendly staff immediatelyusher me to the coolest
spot of this lovely Mexicanrestaurant, tucked into busyPetitenget Street. Sebastian
Subakti or Seb, as he prefers
to be called, joins the tableand shares the passionatetale of his lasting love affair
with tacos.
theinsider
Q:Did you always want to bea chef?
A:I have always loved cooking,especially baking, as my mum
used to have a bake shop in
Jakarta. Then, adolescencehappened and I sort of drifted
off a bit. I went to Houston to
study broadcast journalism and
came back to Indonesia in 2001,
knowing that it wasnt my future.
Then I came across Anthony
Bourdains Kitchen Condential
and it sort of changed my
perception about working in
the kitchen. Apparently it was a
cool thing to do and I signed up
with William Angliss Institute in
Melbourne for another four years
of back-breaking study. From
then on, I knew I would love to
work in the kitchen.
Q: What did you learn in thoseyears of living abroad?
A:I learned that working in
the kitchen is essentially allabout discipline. Its not just
about serving good food but
more about making sure every
time you serve food, it is good.
Its all about consistency and
consistency can only be achieved
with discipline. I also learned
about the joy of eating out in
taquerias or taco shops where
you basically eat with your hands,
be messy and enjoy the familiarity
of it on regular basis. Thats the
inspiration for Taco Local.
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Brewing with
Sensa Coffee
Coffe
Vito AdiCoffee Roaster & Barista
Sensa Kofe
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Tools:Chemex a coffee maker with
a unique hourglass gure.
Paper lter.
Kitchen scales.
Kettle.
Thermometer.
Coffee grinder.
Method:Fold paper lter into a cone shape
and put on top of the Chemex.
Boil water to 98 degrees Celsius,
checking with thermometer.
Pour water into the Chemex through
the cone shaped paper lter and leave
to pre heat.
Weigh 15 grams coffee beans. Grind
to medium ground to maintain its
avour.
Remove water from the Chemex and
put it on the scales, and set to zero.Put ground coffee into the paper lter
and prepare 225 grams 80 degrees
Celsius water ( 1 gram ground coffe
= 15 grams water.)
Pour a little water rst and wait for 3
seconds.
Continue pouring water little by litt
into the paper lter as it drips down
and stop pouring it when it reaches
225 grams.
The water will keep on dripping, wa
for approximately two minutes befo
removing the paper lter
Pour into three small cups, enjoy yocoffee and add sugar as desired.
Ingredients:Coffee beans; slightly roasted.
Mineral or distilled water.
Sensa Coffee on Jalan Dewi Sri is a place to experience coffee with your senses. Every Saturday at 11am free
coffee cupping sessions are offered, and if you drop by you will probably meet owner and coffee roaster
Vito. We dont sell coffee at Sensa, we sell the coffee experience, he tells us, and happily shares his t ips on
roasting, brewing, sipping, and appreciating Indonesian coffee.
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sidewalk
Cheese Board
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Designed in the style of a traditional Provencal bistro, Kebun brings a touchof European artisanal air to the streets of Ubud, including a respectable and
affordable wine list!
Stepping off the sidewalk of busy Jalan Hanoman and
into the enchanting setting of Kebun, we discover a
characterful bistro offering French and Mediterranean
style cuisine served with a hefty side of rustic charm.
Flower boxes, terracotta oor tiles, colourful wooden
shutters and copper vases lled with daisies, evoke
continental Europe. Exposed brick walls, dangling vines
and 1940s furniture including antique marble-topped
Singer sewing machine tables add to the atmosphere.
The menu amply reects the setting, with French-trainedChef Adi conjuring up a good selection of tapas, mains
and desserts, all of which can be accompanied by a
thoughtfully composed and remarkably well priced
wine list. French inuences include a classic French
Onion Soup, Duck Conft and Herb Roasted Lamb Chops
with pommes frites, while a good choice of homemade
pastas, salads and vegetarian dishes give Mediterranean
avour. Enjoy the sidewalk views from the terrace, or
soak up the ambience and the wonderful aromas from
the open kitchen when you take a seat in the ac dining
room.
We start with a well presented cheese board, proffering
a young tasty parmesan, a sharp cheddar, grilled
Mediterranean vegetables, tangy olives, red pepper
cont and a crunchy home baked baguette topped
with shredded, toasted leek. So simple, but so good,
especially washed down with a glass of light and crisp
Rose les Lys La Soif Grenache-Shiraz.
Frnch Artsanal Flair
Lemon Rubbed Chicken
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Kebun I 11 Jl Hanoman, Ubud I P +62 361 780 3801
We try two main courses; the roasted Lemon Rubbed Chicken
Breast has a fresh and juicy taste, imbued with a subtle citrus
fragrance and is served in a tower of squash, eggplant
and spinach with a drizzle of pesto. The Moroccan inspired
Vegetable Tagineis baked and served in a blue stone pot, a
warm and avourful blend of vegetables, chick peas, tempeh
and cashews, accompanied with couscous. Dessert brings a
smile to my face a plate of big uffy proteroles swirled with
a dark chocolate sauce and lled with vanilla ice cream.
Aside from wine, there are also cocktails, including a fruity
Pims Cup, Flavoured Mojitosand a rather potent pink French
Martini blending vodka, Chambord raspberry liqueur and
pineapple juice. Interesting mocktails include the thick green
Lime Mint Refresherand a Basil Berry Fizzmade with fresh
strawberries with basil and soda.
Brought to us by the owners of Kafe, and the founders of
Bali Spirit Festival, Kebun is earth friendly, with its recycled
furnishings, organic preferences and kitchen ventilated with
hand made copper ues. Waste is composted, except for
bones which are thoughtfully given to the street dogs. Alison
Proteroles
Lime Mint Refresher
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Photographer:AdhalinaMaria-
Prod
ucer:DennyHendraPurnama-
GraphicDesign:DennyFebianto-www.p
ictureonawall.net
Burstingwith
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I consider artisanal tomean food with soul...
something createdfor reasons of beauty,
health and creativity asopposed to something forperformance, indulgence
or mere profit.
Timothy YoungPresident, Food For Thought.
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spafood
Thai HerbalMassageWell known as the spice islands, Indonesia has long drawn adventurers to its shore in search of the
exotic flavours of the east. As well as adding zest to cuisine, spices have a myriad of therapeutic
benefits and are used in spas across the island.
The Thai Herbal Compress treatment at Anantara Spa,
Seminyak combines hand picked herbs and spices, such
as ginger, turmeric, cloves, black pepper, lemon grass
and kar lime leaf. Dried in the sun, the spices are then
wrapped in Muslim cloth, steamed and applied to body
as a hot compress in gentle rolling movements. The
treatment takes place in the deluxe roof top spa that
overlooks the ocean and palm groves and starts witha deliciously spicy foot bath, followed by a soothing
massage with oil infused with ginger and black pepper.
The sensation of warm fragrant compresses on the body
is both soothing and nurturing, and works wonders on
cold and u symptoms, soothes sore muscles and joints,
provides relief for sprains and rheumatism, and makes a
very pleasant pick me up after a long ight.
The practice of herbal compresses in Thailand dates
back 5000 years, and is thought to have been brought
to Thailand by Buddhist monks from India. Ancient
recipes passed down from generation to generation,
were traditionally used by Thai royalty in elaborate
treatments, and by soldiers for aches and pains after
returning from battle. Alison
Anantara Seminyak Resort & Spa,
Ph: +62 361 737 773
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Afreshcrispytasteisguaranteedineverybite,ensuringthatthe
setacoswillbeforever
etchedinyourmind.Thickcheesesliceswithredbeansandjuic
yshreddedchickencreate
aplayfultaste,perfectlyaccompaniedwithanicyMargarita. St
aytunedanddontmiss
thenexteditionofSpyfoodwherewewillrevealwheretondthishiddencatch!
CrispyChickenTacos
VenueDescription:Warmambienceandfriendlystaff.
Bestenjoyedwith:Margaritasandfriends.
HiddenCatchLastEdition
ThetastyteppannyakishrimpmayoiswaitingforyouatRayjin,
Jl.Petitenget98Kerobokan.Reservationsarerecommended.
DISCO V ERTH
E
Curioustoknowwheretofindthistastytacos?Staytun
edforournext
editionwhenallwillberevealed.
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Table for four, please Ada mja untuk empat orang?
I have an allergy to... Saya alrgi...
Do you have a non-smoking area? Ada tempat bbas asap rokok?
I prefer to sit in the quite corner Saya ingin duduk di tempat yang sep
Can I see the menu? Bisa saya lihat menunya?
Id like... Saya mau...
to add menambah
to buy membeli
to eat memakan
expensive mahal
cheap murah
one kilogram satu kilo
ve crates lima kerat
three boxes tiga kotak
a dozen satu lusin
that one yang itu
this one yang ini
66 lets eat! www.letseatmag
This is... Ini...
bitter asam
too big terlalu besar
too sweet terlalu manis
hot panas
delicious nak
talkingstreetfood
foodwords
talkingfood
plate piring
chilli sauce sambal
MSG vtsin
spoon sndok
fork garpu
clean bersih
sesame wijen
cabbage kol
shallot bawang merah
tapioca starch tepung kanji
kafr lime leaves daun jeruk
jicama bengkoang
cinnamon kayu manis
turmeric kunyit
lemongrass seraipalm sugar gula merah
pronunciation
a as in part
/e as in get or may
i as in doing
o as in dog
u as in nut
c as in chair
g as in goal
ua as in wa
ny as in canyon
The rule of the thumb is that Indonesian is pronounced as it is written.
EATING OUTMAKAN DI LUAfoodtalk
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BALI
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KUTA
SEM
INYAK
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SANU
R
UBUD
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JIMBA
RAN
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gurahRai
JlPratama
T
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AIRPORT
,
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UTA
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Benoa
Bay
TheTaoBali
TheTree
CocoBistro
Astonbali
BumbuBali
DunkinDonuts
KFC
Animo
Warung
Kampung
ABC@KlubJimbaran
AngsaPutih
Prego@
TheWestin
NusaDua
BeachHotel
LagunaLuxury
Collection
Musashi
Dulang,St.Regis
NikoBali
LeMeridien
KayuManisC
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YakinikuSamaSama H
ardys
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Umiyam
amoto
Ka
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Ayodya
CourtyardMarriot
NovotelNusaDua
McD
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WhiteBox
Amarta
EightDegreesSouth@Conrad
Paon@TamanBeghawan
Sakala
TheWhacko
MeliaBali
TheBay
BIMC
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ontinentalResort
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Pepito
Jendela@GW
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ala
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McDonalds
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Bali
Anantara
MadeinChina
KATS
Kitchen
JimbaranSeafoodRestaurants
ElKabron
ChocolateCafe
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KarmaLounge
@Ka
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aBatur
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PATIO @ PLATARAN BALIRESORT AND SPAJl PengubuganBanjar SilayuktiKerobokanP +62 361 411 388
PETITENGETJalan Petitenget #40P +62 361 473 3054
RUSTICA CUCINA ITALIANAJl. Batubelig 1KerobokanP +62 361 4737 812
RUMOURSJalan Kayu Aya 100OberoiP +62 361 738 720
SAMBAL SHRIMPJl. Kayu Aya 6SLIPPERY STONESeminyak, Batu Belig
TEATRO GASTROTEQUEJalan Kayu Aya Block CNo 1-2P +62 361 87 000 78
THE BREEZES RESORT &SPA BALIJl. Camplung TandukNo. 66P +62 361 730 573
THE DECKJl. Petitenget, SeminyakP +62 361 8487 200
WARISAN RESTAURANTJl. Raya Kerobokan 38SeminyakP +62 361 731 175www.warisanrestaurant.com
WARUNG TAULANBanjar Semer KerobokanP +62 361 738 229
ZANZIBARJl. Arjuna - Pantai DoubleSix, SeminyakP +62 361 733 527
BETELNUT CAFJalan Batu BolongP +62 821 4680 7233
BUTTER CAKE & COFFEESHOPJl. Pantai Berawa 44
P +62 81 936 216 983
CAF CANGGUJalan Pantai BerawaP +62 361 219 2255CAF MOKAJalan Raya AnyarP +62 361 844 8933
CANTEEN CAFJl. Batubolong No. 34P +62 878 6228 1755
GREEN GINGERJl. Pantai Berawa 46 (500mnorth from Canggu Club)P +62 361 844 6640
GUSTO GELATO & CAFFEJl. Umalas 2 KerobokanP +62 81338072041
THE LITTLE GREEN CAFJl Bidadari No 1.P +62 361 275 2125
MERICA @ PAN PACIFICNIRWANA BALI RESORTJl. Raya Tanah Lot PO Box158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali
MONSIEUR SPOONJl. Pantai Batu BolongP +62 361 846 9112
OAZIA SPAVODKA BAR& KITCHENJalan Sahadewa Br AnyarP +62 361 800 8887
ROTI CANAI STREET KITCHEN58 Jl. Batu BolongP +62 821 474 75 550
STICKY FINGERSEcho BeachP +62 361 809 0903
THE COFFEE SHOP @WARUNG CANGGUJl. Pantai BerawaP +62 361 843 1988
VUE BEACH CLUB @ LV8Jl. Discovery no. 8P +62 361 894 8888
WATERCRESS
Jalan 21a Batu BeligP +62 361 780 8030
Canggu
HARD ROCK HOTEL BALIJalan Pantai KutaP +62 361 755 661www.hardrock.com
KETUMBARJl. Melasti Legian KelodP +62 361 754 452
KITCHENETTEJl. Pantai KutaP +62 361 846 4937
LA CUCINA ITALIANA &THE POND@ DiscoveryKartika Plaza HotelJl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com
MAGNOLIA CAFE @ ASTONgrand kuta hotel &residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com
MAJOLY RESTAURANT &LOUNGEJl. Wana Segara, TubanP +62 361 753 780www.ma-joly.com
NEROJalan Legian 384P +62 361 750 756www.nerobali.com
OAK @ SWISSBELLJl. Sunset Rd 101P +62 361 846 5680
PARADISUS @ EDENHOTEL KUTA BALIJl. Kartika Plaza 42P +62 361 300 2121www.myedenhotels.com
PAVONEJalan Padma Utara no. 4P +62 361 756 030
PORTABELLA BISTRO @FONTANA HOTELJl. Dewi Sri No. 68P +62 361 894 7100
ROOFTOP DINE & MUSICLOUNGE@ the 1O1 legianJl. Raya Legian No. 117P +62 361 300 1101
ROSSO VIVOJalan Pantai KutaP +62 361 751 961
SEAFOOD HOUSE
Complex Kuta SidewalkJalan Kartika PlazaP +62 361 763 900www.rama-restaurants-bali.com
SUSHI TEI RESTAURANTJl. Sunset Road 99P +62 361 780 774
TAKE JAPANESERESTAURANTJl. Patih Jelantik, LegianP +62 361 759 745
TAPEO GASTRO BAR2nd floor C, beachwalkJl. Pantai KutaP +62 362 846 5645
THE GAROUPAJl. Raya Kuta ABC, Br.Abian Base
P +62 361 764 925 Ext. 15www.thegaroupa.com
THE BEACH LOUNGE@ PRO SURF SCHOOLJalan Pantai KutaP +62 361 751 200
VELVET HIPNOTYZED @BEACHWALK ROOFTOP,3RD FLOORJl. Pantai Kuta BadungP +62 361 846 4988
VIAIPI RESTAURANT &LOUNGELegian Street 88P +62 361 752 355www.viaipibali.com
AMAZING BALI CAFEDouble Six BeachP +62 361 783 7374
BALE BALIJalan Kunti 488P +62 361 732 731
BIAN YUEBanjar Umalas Kauh II106/Tunon, KerobokanP +62 361 473 5405
BIKUJalan Petitenget 888P +62 361 857 0888www.bikubali.com
BISTRO BATU KALIJl. Laksamana 55P +62 361 806 0729
CAF DEGANJalan Petitenget 9P +62 361 744 8622
CAF MARZANOJalan Arjuna/Double SixP +62 361 874 4438
CAF MOKAJalan Raya SeminyakP +62 361 731 424
CHARLIE BAR, BISTRO,BAKERY
Petitenget 5P +62 82147417332
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 6Blue Ocean Beach No.7X
P +62 361 732 777
DROPJl. Petitenget 88 XP +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, STARFISHBLOO @ 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
GINGER MOONJl. Oberoi/Laksmana 7P +62 361 734 533
KITCHEN THE CLUBJl. Lesmana SeminyakP +62 361 734 504
MAMA SANJalan Raya Kerobokan
135, Banjar TamanP +62 361 730 436
MASE KITCHEN & WINEBARJl. Lebak Sari No. 7PetitengetP +62 361 739 090www.macavillas.com
MTISJl. Petitenget 6Kerobokan KelodP +62 361 737 888www.metisbali.com
MOTEL MEXICOLAJl. Kayu Jati 9,PetitengetP +62 361 736 688
MYKONOSJalan Kayu Aya 52,OberoiP +62 361 733 253
OBSESSIONJl. Dhyana Pura
PASSARGADJl. Camplung Tanduk 5P +62 361 738 857
AL DENTE, STADIUM CAFEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838
B COUPLE BAR & GRILLKUTA PARADISO HOTELJl. Kartika PlazaP +62 361 761 414
BELLA ROSA, TAMANAYUN & TENKAI @ PADMARESORT BALIJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111
BENE & FEAST @SHERATON BALI KUTARESORTJalan Pantai KutaP +62 361 846 5555
BLUEFINComplex Kuta SidewalkJalan Kartika PlazaP +62 361 764 100www.rama-restaurants-bali.com
BUBBA GUMP SHRIMP COJalan Kartika Plaza 8XP +62 361 754 028
CAFE ASIAJl. Raya Legian No. 463KutaP +62 361 755 921
CAFE ITALIA N WARUNGDESALippo Plaza SunsetJl. Raya Sunset RoadP +62 361 768 646www.caffeitaliawarungdesa.com
CASA DANGELOJl. Kartika Plaza No. 90xP +62 361 754 016
ENVY @ BARUNA BALIJalan Wana Segara 33,TubanP +62 361 755 577www.envy-bali.com
FLAPJAKSComplex Kuta SidewalkJalan Kartika PlazaP +62 361 765 100www.rama-restaurants-bali.com
GABAH @ RAMAYANARESORT & SPAJl. Bakung SariP +62 361 751 864www.rama-restaurants-bali.com
GOLDEN LOTUS, H2O &GRACIE KELLYS IRISH PUB@ BALI DYNASTY RESORTJl. Dewi Sartika, TubanP +62 361 752 403
Kuta
Seminyak
Restaurants.
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THREE MONKEYS SANURJalan Danau Tamblingan(opposite LaghawaHotel)P +62 361 286 002
WARUNG KAYU APIJl. Bypass Ngurah Rai
No. 95P +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 STARLINGRESTAURANT@ BALI BIRD PARKJl. Serma Cok NgurahGambir, Batubulan,P +62 361 299 352
BEBEK TEPI SAWAHJalan Raya Goa GajahBanjar Teges, PeliatanP +62 361 970 338
BETELNUT NOODLESSATAY BAR & MUSICLOUNGEUbud Main StreetP +62 361 971 246
BLU BAR U, DEWATANDELI, GALLERY COFFEE,
BASILICO & LADA,PEPPERS LATINO GRILL& BAR @ SANUR BEACHBALI
Jalan 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
GELATO SECRETSJl. Danau Tamblingan
www.gelatosecrets.com
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
PIZZA RIA, TELAGA NAGA@ BALI HYATTJl. Danau Tamblingan 89P +62 361 281 234
SANUR HARUM@ SANUR PARADISEHOTEL & 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
SERENITY SPANISH BAR &RESTAURANTJl. By Pass Ngr. Rai 27AP +62 361 284 381
THE VILLAGE @ GRIYASANTRIANJl. Danau Tamblingan 47P +62 361 285 025www.santrian.com
SanurGUWUNGJl. Raya PeliatanP +62 361 975 139
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
KEBUNJl. Hanoman UbudP +62 361 780 3801
KOMUNE RESORT &BEACH CLUBPantai KeramasP +62 361 301 8888
LITTLE KJl. Hanoman Pengosekan(behind Siam Sally)P +62 361 971 236
MOZAICJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com
PADI @ FURAMA XCLUSIVEVILLAS & SPABanjar Bindu, Mambal, 8Jalan MelatiP +62 361 898 8688
SKAJI-TARI-USBehind field - cornerMonkey Forest Road &Dewi Sita Street,P +62 81357181122
RONDJIS @ THE BLANCORENAISSANCE MUSEUMCampuan UbudP +62 361 975 502
SIAM SALLYJl. Hanoman,PengosekanP +62 361 980 777www.baligoodfood.com
SPACCANAPOLIJalan Raya PengosekanP +62 361 973 138
SWEPT AWAY@ SAMAYA UBUDBanjar Baung,
Desa SayanP +62 361 973 606
THREE MONKEYS UBUDJalan Monkey ForestP +62 361 975 554
THE DINING CORNER@ KAYUMANIS UBUDPRIVATE VILLA AND SPASayan Village UbudP +62 361 972 777
TSAVO LION @ BALISAFARI& MARINE PARKJl. By Pass Prof. Dr. IdaBagus Mantra Km. 19,8P +62 361 975 656www.balisafarimarinepark.com
TUT MAKJalan Dewi SitaP +62 361 297 5754
UMA BY COMOJl. Raya Sanggingan,KedewatanP +62 361 972 448
WAPA DI UMEJl. Sueta, Br BentuyungUbudP +62 361 973 178
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 HOTELAND CONVENTION CENTERJl. Gatot Subroto Barat 283P +62 361 411 999
ABC @ KLUB JIMBARANKori Nuansa No. 257,Taman GriyaP +62 361 806 7776
BELLA ROSA, KO &JIMBARAN GARDEN @INTERCONTINETALBALI RESORTJalan Uluwatu 45P +62 361 701 888
CHIRINGUITO EL KABRONJalan Pantai CemongkakPecatu (the sign onJalan Labuan Sait)P +62 361 780 3416
CHOCOLATE CAF,TOPENG RESTAURANT& BARJimbaran CornerJalan Raya UluwatuP +62 361 704 663
CUCAJalan Yoga PerkanthiP +62 361 708 066
DI MARE@ KARMA KANDARAJl. Villa Kandara Br. WijayaKesuma Ungasan
P +62 361 848 2200
FINNS BEACH CLUB @SEMARA LUXURY VILLARESORTUngasanP +62 361 848 2111
JIMBARN ROOFTOP |LOUNGE | DINING @ HARRISHOTEL BUKIT JIMBARANJl. Raya Uluwatu 2000XP +62 361 846 8777www.harris-bukitjimbaranbali.com
JIMBARAN BEACH CLUBMuaya BeachJalan Bukit PermaiBanjar PesalakanP +62 361 749 3922
JU-MA-NA, TAMARIND@ BANYAN TREE UNGASANJalan Melasti, Br. KelodUngasan, JimbaranP +62 361 300 7000
KISIK @ AYANAJalan Karang MasSejahtera, JimbaranP +62 361 702 222www.ayanaresort.com
LE MRIDIEN BALI JIMBARAJl. Bukit Permai JimbaranP +62 361 846 6888
MADEINITALYJl. Pantai Balangan, Br.CengilingP +62 361 847 0201
SONO TEPPANYAKI @ANANTARA ULUWATUJl. Pemutih, Labuan SaitP +62 361 895 7555
SINGLE FINUluwatu (below Blue PointP +62 878 620 398 66
SUNDARA, TAMANWANTILAN@ FOUR SEASON JIMBARANP +62 361 701 010www.fourseasons.com
TAPIS @ KAYU MANISJimbaran
P +62 361 705 777THE EDGEJl. Pulau Goa LempehBanjar Dinas Kangin PecatP +62 361 8470 700
WARUNG IN SALTJl. BalanganP +62 81 338 247 993
SUSHI ATTACK, THECANOPY, YANIESRESTAURANTJL RAYA KEDEWATAN8.480060 S115.246930 E
BRIDGES BALI
Jalan Raya CampuhanP +62 361 970 095
CAF DES ARTISTESJalan Bisma 9XP +62 361 972 706
CASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com
ELEPHANT SAFARI PARKAND LODGEJalan Elephant Parktaro/TegalalangP +62 361 721 480
ELEPHANT VIEWRESTAURANT @ BALI ZOOJl. Raya Singapadu,SukawatiP +62 361 294 357
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
GREEN HOUSEJalan Monkey ForestP +62 361 978 189
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
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AROMA MEAT PROCESSINGJalan By Pass Ngurah RaiNo. 555XPesanggrahan,
DenpasarP +62 361 729 494
ARTS REPLICA FOODKompleks Ruko TubanPlaza No. 2Jalan By Pass NgurahRai, TubanP +62 361 759 501
BALIEPICURELUXURY CATERINGJalan Raya KerobokanNo. 253, KerobokanP +62 361 737 121
BALI DELIJalan Kunti 117XP +62 361 738 686
BALI FINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376
BALI 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 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 Jimbaran 80364P +62 361 701 650
HARD ROCK BEACH CLUB(HRBC) DELI
@ HARD ROCK HOTELJalan Pantai, KutaP +62 361 761 869
HATTEN WINETHE CELLARDOORKomplek Dewa RuciNo. 3.Jalan By Pass NgurahRai. KutaP. +62 361 767 422HattenWines.com
ASTON POOL BAR@ ASTON KUTA HOTEL& RESIDENCEJalan Wana Segara, Kuta
P +62 857 754 999
BOSHE VVIP LOUNGEJalan By Pas Ngurah RaiNo. 89X, Tuban, Kuta+62 361 848 4600
CENTERSTAGE, HARDROCK CAFE@HARD ROCK HOTELJalan Pantai KutaP +62 361 761 869
COCOON BEACH CLUBJl. Double Six SeminyakP +62 361 731 266
DEEJAY CLUBJalan Kartika Plaza 8XP +62 361 758 880
EIKONJalan Legian 178, KutaP +62 361 750 701
GRACIE KELLYS @ BALIDYNASTY RESORTJalan Kartika Plaza,Tuban, KutaP +62 361 752 403
HUU BAR & GRILLJl. Hotel The OberoiP +62 361 736 443
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 9SeminyakP +62 361 736 969
M BAR GOJalan Legian, KutaP +62 361 756 280
THE BEACH CLUB@ KARMA KANDARAJalan Villa KandaraBanjar Wijaya KusumaUngasan
P +62 361 848 2222OCEANS 27@ DISCOVERYSHOPPING MALLJalan Kartika PlazaP +62 361 765 027www.oceans27.net
ROCK BAR@ AYANA RESORT & SPAJalan Karang MasSejahtera, JimbaranP +62 361 702 222
BALI LUNA @ ASTON BALIBEACH RESORT & SPAJalan Pratama 68 X
P +62 361 773 577www.AstonBali.com
BUMBU BALIJalan PratamaP +62 361 774 502
EIGHT DEGREES SOUTH ,RIN, SPICE @ CONRADJalan Pratama 168P +62 361 778 788www.conradhotels.com
MEADS BEACH BAR ANDGRILLJalan PratamaP +62 361 776 604
NOVOTEL BALIJalan Pratama
P +62 361 772 239
PAON BEACH CLUBJalan Pratama No 70P +62 361 776 555
SAKALAJalan Pratama 88P +62 361 774 499
THE WHACKO BEACH CLUBJl. Pratama No. 99XP +62 361 771 384
ARWANA @ THE LAGUNAKawasan PariwisataP +62 361 771 327
BEBEK BENGILBlock A - The Bay BaliP +62361 8948111www.bebekbengil.com
BENIHANA & GYUKAKUBlock B - The Bay BaliP +62361 8948178
BONEKA, DULANG @ THEST. REGIS BALIRESORTP +62 361 847 8111www.stregis.com
DEOPERA BEACH CLUBBlock B - The Bay BaliP +62361 8948168www.deoperabali.com
HONEY AND BREADPEPITO EXPRESSJl. By PassPh +62 361 776 316
HONG XINGBlock A - The Bay BaliP +62361 8948128www.hongxingbali.com
LAGOONA, OCTOPUS@ AYODYA RESORT BALI
TanjungBenoa
Jalan Pantai Mengiat PO.Box 46, 80363P +62 361 771 102www. ayodyaresort.com
MULIA RESORT & VILLAJl. Raya Nusa DuaSelatan
P +62 361 301 7777
PASAR SENGGOL@ Grand Hyatt BaliPO. BOX 53, Nusa DuaP +62 361 771 234www.bali.grand.hyatt.com
PIASAN & TETARINGRESTAURANTKayumanis Nusa DuaPrivate Villas & SpaBTDC AreaP +62 361 770 777www.kayumanis.com
PIRATES BAY BALIBlock D - The Bay BaliP +62 361 894 8138
www.thepiratesbaybali.com
PREGO, VERANDARESTAURANT@ THE WESTIN RESORTSP +62 361 771 906www.westin.com/bali
RAJAS @ NUSA DUABEACH HOTEL & SPAP +62 361 771 210www.nusaduahotel.com
SALSA VERDE @ GRANDHYATT BALIP +62 361 772 038www.bali.grand.hyatt.com
THE BAY BALILot C-0, BTDC areaP +62 361 894 8200www.thebaybali.com
THE SHORE @ NIKKO BALIRESORT AND SPAJalan Raya Nusa DuaSelatanP +62 361 773 377
CHINOOKJl. R.E. Martadinatano. 191P +62 22727 1468
PONDOK IKAN BAKARBANG THEMMYJl. Terusan Jakarta no.280 & Jalan Ciliwung(hawkers area)+6281 322 224 284
ROAD CAFE DE FAMEJl. Cilaki (hawkers area)& Jl. Asia-Afrika (in frontof Gedung Merdeka)
ICELAND VODKAPT Dewata KencanaDistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299
KAYUAPI
Jalan 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
POD CHOCOLATE FACTORY& CAFEBali Elephant Camp,PetangP +62 361 239 440
PT INDOWINESJl. Sunset Road No. 166P +62 361 847 7232
SABABAYJalan Raya PuputanNo. 64AP +62 361 261 104www.sababayselections.com
SCENIAJalan Suwung BatanKendal 52 Block VP +62 361 275 2007www.scenia.co.id
TWO ISLANDS WINESTHE CELLARDOORKomplek Dewa RuciNo. 3.Jalan By Pass NgurahRai, KutaP. +62 361 767 422
WAKALAND CRUISE
www.wakahotelsandresort.comP. +62 361 484 085
UNILEVER FOODSOLUTIONSJakartawww.unileverfoodsolutions.co.id
ROUND BARJalan PenestanaSayan, UbudP +62 361 976 73
SECTOR BAR &RESTAURANTS
@ BALI BEACH GOCOURSEJalan Hangtuah 5P +62 361 287 73
SKY GARDENJalan Legian 61, P +62 361 755 42
SOS @ THE ANANTJalan AbimanyuSeminyakP +62 361 737 77
TEQUILA BARGrand Istana RamJalan Pantai KutaP +62 361 752 20
THE LOBBY @ NUS
BEACH HOTEL & SKawasan PariwisNusa Dua Lot 4P +62 361 771 21
THE OCEAN BAR@ THE LEGIANJalan Kayu Aya, OP +62 361 730 62
VI AI PIJalan Legian 88KutaP +62 361 750 42
WOO BAR @ W RESPA BALIJalan PetitengetP +62 361 473 81
ZJS BAR & LOUNGMULIAJl. Raya Nusa DuaSelatanP +62 361 302 77www.themulia.co
Nusa Dua
Bandung
Miscellaneous Club & Bars
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8/13/2019 Vol-52 let's eat! Magazine
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8/13/2019 Vol-52 let's eat! Magazine
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Ngurah Rai International AirportInternational Arrival IQatar Airways Lounge
Kuta ISeminyak ICanggu 3V Kerobokan 100 SunSet ABC (Amazing Bali Cafe) Aglio Olio AlDente Ametis Villa Bali Ananta Legian Hotel AnantaResort Seminyak Bali Anomali Coffee Aston Kuta Grand Kuta Bale Bali Bale Udang Mang Engking Bali Bakery Bali Deli Bali Dynasty Bali Fine Win
Bali For You Bali Garden Beach Resort Bali Kuta Resort by Swiss - Bel Hotel Bali Mandira Beach Resort & Spa Bali Star BaliEpicure Beach Walk Eaand Eat Bebek Tepi Sawah Be
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