Vol-45 let's eat! Magazine

7/27/2019 Vol-45 let's eat! Magazine

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APRIL 2013 EDITION 45 ISSN 20

Japanese Ser

GOldlOt

A Classic B

CelebratinGolden We

the Islands Freshest seaF


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ARRYING BALIS FRESHEST INGREDIENTS WITH ORIGINAL

ECIPES TO CREATE SELECTION OF PIZZAS,

ASTAS AND OTHER ITALIAN INSPIRED DISHES

KKO BALI RESORT AND SPA - LOWER LOBBY

PENS DAILY FROM 07.00 PM TO 11.00 PM

OR FURTHER INFORMATION AND RESERVATIONS

EASE CALL +62 361 773 377 OR EMAIL US AT [email protected]

fall in love with pizza

all over again...


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April

The Latest12-15

Local Cuisine16 Kayun

Heart of Bali

The Essentials20 Watermelon

Spa Food22 Balinese Boreh

Must Try28 Ginger Moon

Asian Innovation

The Newest32 Garoupa

New Age Chinese Dinin

Spotlight36 Golden Lotus

A Classic Beauty

The Main Aair40 KO

Japanese Serenity

Decadent Dessert46 Gaya Gelato

Italian Passion

Musings

46

24 Catch of The DayThe Islands Freshest Seafoo

Or CoverLocation: KO - Japanese Restaurant

Photo: Heri Obrink


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The Specialists50 Chef Sia Kee Hun,

Chef Miyake Takahiro

The Insider52 Kiyofumi Okamoto

Manager & Chef Take

Japanese Restaurant

Lets Cook

54 Balinese Curry

Soul Food56 Butter

Home-Style Baking

Lets Sip62 Drop

Street Smart Coffee

Regulars

66 Food Talk

67 Map & Directory

76 Pick Up Point

56

62

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E-mail Us Send your letters to [email protected] if 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 Lets eat! magazine,

your culinary guideline to the island of Bali.

Golden Week will be celebrated in Asia

in the rst week of May, and in honour of themany Japanese visitors who holiday in Bali

during this time, our theme for this issue is

fresh seafood.

The great Balinese shing tradition has

withstood the test of time and early each

morning thousands of shing boats head out

into the darkness, returning at dawn with sh,

lobster, crab and octopus that will turn up on

menus across the island. Read this months

Musings section (p 24) to learn more about the

islands freshest catch. Our cover story takes

place at KO (p 40) which provides authentic

Japanese cuisine in sumptuous surrounds.

Still on the Asian trail we dine on delicious

Chinese food at Golden Lotus (p 36) and

enjoy fabulous seafood at Garoupa Seafood &

Dine (p 32.) Our search for traditional Balines

food takes us to Mas, on the outskirts of Ubud

where we enjoy an enchanted lunch at Kayu(p 16) where food is beautifully prepared a

a ritualistic offering, while our excerpt, Let

eat! Culture considers the role of fresh fru

on the island - which has cultural, culinary an

religious signicance.

As always

Bon Apetit

Hendra Oktaviano

Editor-in-Chief


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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 Elizabeth BoneWriters

Menur Astuti

Eve Tedja

Kartika Dewi Suardana

Creative Director Zulvrisa Andiani

Graphic Designer Tri Angendari

Marcomm Director Ayu Sawitri Hapsari

Director of Photography Heri Obrink

Account Director Agus Setiawan ([email protected])

Account Executive

Margy Margaretha Leander ([email protected])

Nunung Parminingsih ([email protected])

Sheron Ruth Claudia [[email protected]]

Multimedia Tommy S Heriadi

HRD I. B. Kusuma Wijaya

Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika

Cultural Advisor Kadek Wahyudita Penggak

Photographer Contributor Gusi Made Gede

OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia

P+62 361 961 0066 F+62 361 762 241 [email protected] www.letseatmag.com I www.visi-media.com

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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Made from Balis grape variety, Alphonse Lavalle, and

cultivated thoroughly in controlled practices, Sababay

Winery is proud to introduce two premium wines from its

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

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

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

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

oak and nutmeg, which pairs well with Asian cuisine.

Heading all three kitchens at The Royal Beach Seminyak

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

is effortlessly managing Indonesian-style Husk Restaurant;

Mediterranean inspired The Capris, as well as the resorts

newly opened teppanyaki restaurant. Indonesian by origin

but nomadic by profession, Setiawan has been cooking

his way from Batam to England, specialising in Indonesian,

Chinese and Japanese cuisine.

Sababay WineryIwww.sababaywinery.com

The Royal Beach SeminyakIJl. Camplung TandukI P +62 361 730 730

thelatest

If the enticing line up of shops at Beachwalk, Balis

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

fresco tapas gastrobar on its second oor might change

your mind. Led by Spanish Chef Victor Omar Taborda,

Tapeo Gastro Bar offers an assortment of carefullyprepared tapas as well as authentic Spanish cuisine such

as paella. Panoramic sunset views over Kuta are best

enjoyed while sipping Sangria.

Tapeo Gastro Bar, 2nd Floor C, BeachwalkI Jl. Pantai KutaP +62 361 846 5645

Sangria set

a new Latitude


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Aside from the gorgeous suites at U Paasha Hotel

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

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

York style bar. Located right in the pulsating beat of

Seminyaks heart, the hotel is designed in an uncluttered

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

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

penthouses from May 1 - June 30, 2013.

All the way from Napa Valley, the Beringer collection

of classic wines are now available in Bali. Beringer

Vineyard, established in 1876 by Frederick and

Jacob Beringer, is now in its third century of crafting

Napa classic wines, such as Cabernet Sauvignon and

Chardonnay. Being the oldest continuously operating

winery in Napa Valley, Beringer wines set an exemplary

standard of quality, consistency and balance that will

make your drinking experience unforgettable.

Nusa Dua Beach Hotel & Spa is proud to announce its

bountiful choice of function rooms. The resort has seven

function rooms, one large outdoor amphitheatre and ve

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

resort management team to cater to all sizes and requestCatering specialists, as well as a range of audio-visual

equipment and an efcient business centre are also in

place to support conferences and events.

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

Treasury Wine EstatesIwww.tweglobal.com

Nusa Dua Beach Hotel & SpaIKawasan Pariwisata Nusa Dua LotP +62 361 771 210

LOCATION, LOCATIONLOCATiOn

Napas Classic

The Bountiul na Da Spa


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Conrad Bali is proud to announce David Laval as the Director

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

charge at Conrad Maldives before landing in Bali. His magic

can already be seen in the revamped Eight Degrees South

menu, now suffused with locally sourced produce and a special

Balinese touch. Lavals breadth of experience, learned throughwork and travel in esteemed establishments such as Relais &

Chateaux Le Lemuria of Seychelles, and the Mayfair London,

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

Recently opened Anantara, Bali Uluwatu, sure knows how t

make a splash. Newly appointed Executive Chef, Kai Kaud

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

Asian and Mediterranean inspired cuisine. A German nativ

Kauder has belted 18 years cooking experience in Asias b

establishments such as Anantara, HuaHin, winning fame fo

the resort named Thailands Best Restaurant by Tatler for th

years running. Kauder will present Anantaras signature Th

dishes infused with Indonesian inuence. Denitely

something to look forward to!

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

Anantara Bali UluwatuIJl. Pemutih Labuan Sait UluwatuP +62 361 895 7555

Te Golen toc

Uluwatus nw Cf

thelatest

The legendary Bali Hyatt Sanur is proud to introduce

a revamped menu in their Cupak Bistro. The bistro is

serving a range of Indonesias popular dishes from Bali and

Manado which are renowned for being rich in herbs and

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

also offered. If thats not enough to satisfy your appetite,

there are other delectable alternatives to try at the classic

Chinese restaurant, Telaga Naga, or perhaps the Seafood

BBQ by the pool at Omang- Omang Grill.

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

Get Geey inSanur


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For a mere 149K, you too can be part of the SunsetGatherings at Sheraton Bali Kuta Resort. There are two

options: the swanky Social Hour at the Lounge with a

collection of wines from Starwoods Wines of the World

that goes well with gourmet canaps and distinctive

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

with sangria and wood-red pizzas as your companions.

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

taking Kuta sunset.

Sheraton Bali Kuta ResortIJl. Pantai KutaIP +62 361 846 5555

The Sunao s


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localcuisine

Nasi Saraswati


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Heart o BKAYUN

Unless you are lucky enough to be

invited to a ceremonial meal in a

village, nding a traditional Balinese

dining experience can be surprisingly

difcult. A visit to the Kayun Restaurant

and Lounge in Mas gives a rare insight

into the relationship between food

and the divine. The setting is utterly

enchanting, thatched berugas and

a main dining pavilion set amidst a

natural garden. Many of the products

used at Kayun are homemade, from the

brem (rice wine) to coconut oil to soy

sauce, and you can watch women at

work in the traditional open air kitchen

fuelled by a log re.

Our welcome drink is a rather potent

Brem Mojito and we follow with

some traditional jamus, including a

Loloh Kayun Turmeric, a dark orange

concoction made with turmeric, ginger

and lemon, and a grassy green Loloh

Kayun Saraswatisweetened with

natural honey from Singaraja.

Translating into something akin to heart

touching lie, the ounding philosophy

o Kayun is that Anything created with

a heart will bring happiness, inner peace

and positive energy.


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Kayun Restaurant & LoungeI Jl. Raya Mas 47, Ubud IP +62 361 218 0708 50IOpen 9am - 10 pm

localcuisine

Food is beautifully presented, the Nasi Saraswaticomes

on a lotus leaf, topped with eight symbolic dishes woven

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

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

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

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

decoratively wrapped in a lotus leaf tied in a bundle. Its

a little like opening a birthday present to reveal rice that

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

carrot and tossed in coconut oil. The Vegetable Bamboo

comes packed into a bamboo stem, blending the earthy

goodness of cassava leaf with tofu and tempe and

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

soup beautifully served in a coconut. Other traditional

dishes include Crispy Duck, Soto Ayam and Bubur

Rempah herb porridge made with red rice, star anise,

sweet corn, cinnamon and chicken stock, and a Natural

Daluman Pudding that takes its green colour from the

daluman leaf.

Mas is famed across Indonesia for its wood carving.

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

Danghyang Nirata placed a wooden twig in the ground,which miraculously became a living tree lled with

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

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

Mas, meaning gold; and declared that the people who

settled here would create their life from wood. As well

as a restaurant, Kayun creates stunning works of art and

sculptures lovingly carved from single tree trunks, so

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

entrance to the restaurant. Alison

Loloh Kayun Saraswati Vegetable BambooYuyu Crab


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FLES

WATERMELON

SEEDS

RINDS

Watemelons come in many sapes an sizes; te newest sape is a squae watemelon. TeJapanese ceate tem to save space; te watemelons ae o exact imensions o Japanese

eigeatos, allowing a ull-gown watemelon to ft pecisely. All pats o watemelon ae eible.

The tastiest part of watermel

is dense with vitamins, minerand dietary bre. It is also dee

hydrating with a refreshing tas

Watermelon seeds

are high in protein

and dietary bre

and are a good

source of vitamin

B, as well as being

rich in minerals.

1-inch cube of watermelon rind contains 1.8

calories of carbohydrate, as well as vitamin

C and vitamin B6 , which makes it good for

your skin, immune system, and your nerve

system. It also tastes great when pickled!

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

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

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

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

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

dO YOu KnOW?

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

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

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

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

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

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

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

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

hom sp

Ingredients

2 teaspoons each of nely ground clove, ginger, sandalwood powder.1 teaspoon each of cinnamon, coriander, turmeric, powder.

2 teaspoons of rice powder or our.

1 teaspoon spiced oil or rose water.

3 carrots nely grated.

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

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

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

spg @ n d Bc ho sp

The spicy detox ritual starts with an invigorating sea salt and peppermint foot scrub, followed by a nurturing massagewith warm herbal compresses of fresh betel leaf, citrus oil, and fresh lemon grass. Next, a mask of fresh crushed ginge

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

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

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

Alison

spaood

BALINESE BOreh


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musings

CatchDay

The Islands Freshest Seafood

In the days before Bali became world famous as

holiday destination, the villages strung along its

coast were inhabited by shermen who sailed

their colourful jukung (wood shing boats) into

the open sea to harvest the oceans riches. While

much has changed on the island, and many have

turned to the more lucrative tourism industry for

income, the great shing tradition lives on, and

visitors to Bali can indulge in a huge variety of

fresh-of-the boat seafood.

Jimbaran, with its tranquil protected waters is

still a centre for shing, and in the early hours

of the morning the beach springs to life as

shermen launch their jukung and head out in

the darkness, returning at dawn to off load their

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

up on display in the sprawling sh market. The

Pasar Kedonganan, (sh market) is the rst point

of call for many chefs, restaurant owners and

locals looking for the freshest catch of the day.

Te geat Japanese taition o susi an sasimi is well onoue in

Bali, wit only te esest o aw fs an seaoo seve on te susi

plattes tat eligt ines in Japanese estauants acoss te islan.

Lets eat! exploes te geat Balinese seaoo taition tat bings te

catc o te ay iect to te ining table.

ofte


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The smell of sh assails you long

before entering the covered

market, where everything from

lobster, to snapper, prawns

calamari and sh such as red

snapper, ikan layur and kerapu

rarities in countries such as Japan

are offered in abundance. By

lunch time it will be appearing on

menus and in kitchens across the

island. You will nd it delicately

arranged on sashimi platters,

or wrapped into sushi rolls, or

sliced and diced and tossed in

theatrical Tepanyaki displays. Japanese cuisine

aside, many restaurants in Bali specialise in

fresh seafood, from the impressive nightlybuffets in the resorts of Nusa Dua, to local

restaurants preparing Indonesian-style

seafood, like pepes ikan (sh cooked in

banana leaves), or Balis famous sate lilit

grilled on lemongrass skewers.

The famous nightly barbecue in Jimbaran is

also a huge lure for seafood lovers. As the sun

starts its slow descent towards the horizon,

tables appear on the golden sands and

restaurants display their catch, which will be

grilled on the spot. If you arrive a little early

take a stroll along the seafront, where, aside

from the giant covered sh market you will see

vendors selling young coconuts and durian,

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and grilled corn on the cob. Make sure to check

out the colourful jukung lined up along the beach.

Like everything in Bali they are rich in symbolism

and built according to religious guidelines. For

wood, the indigenous camplung tee is favoured,

but can only be cut down on an auspicious day as

determined by the Balinese calendar. Traditionally

all members of the local shing community join

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

rituals and blessing ceremonies need to followed

before it is judged seaworthy. Fruit, owers and

rice are offered to the gods, and the bow is

adorned with an image of the Gajah Mina the

mythical elephant sh with giant bulging eyesbelieved to ward off evil, and whose night vision

will steer the boat through the roughest waters.

Alison

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musttry ger Moo

Asian Innovation

Gado-Gado


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It would be tempting to describe the

menu as Asian fusion, but the term

Asian innovation seems more apt.This

is about as original as it gets, claims

Executive Chef, Dean Keddell. With a

history of restaurant openings, Keddell

is highly imaginative, and his inuence

extends beyond the kitchen and into therestaurant design itself so that every-

thing ows seamlessly into a relaxed and

pleasurable dining experience. Potted

palms and a large central skylight are

reminiscent of a conservatory, while

chunky recycled wooden tables

and upholstered banquette

seating grant a warm and casual

vibe to the two oored building

Sunlight bounces off the shiny

red swivel chairs placed along a

central bar counter a fabulousdesign feature while the subtle

glow of red lighting behind the

bar crafts a sensual allure.

Traditional avours of Asia are

mixed up a little and given a

contemporary presentation in a

menu that has sharing in mind.

We do crazy things with Babi

Guling, (Balinese style suckling

pig,) says Keddell. It turns up

as spicy pork sausage on Pizza

lah thin crispy pizza, and as a

Mini Hotdog where it is wrapped

taco-like in delicious uffy steam

buns and topped with spicy lawa

and sambal.

Jaffa

Ginger Queen


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Ginger MoonI Jl. Oberoi/Laksmana No. 7 IP +62 361 734 533 100 IOpen 12pm - 11pm I Seminyak Map C-3

The Soft Shell Crab has a delicious crunchy coating

concealing tender esh and is served on a sublime salad

blending sweet and savoury avours of watermelon,

pomelo, beng kwon and cucumber with just a hint of chiliand lime. Golden Perkedelare oval shaped fritters packed

with juicy corn and topped with avocado, sweet chilli and

sour cream, while Pork and Prawn Dumplingssit on a bed

of creamy Balinese curry, sprinkled with shredded red

pepper and fresh leaves of coriander, mint and kemangi.

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

carrots wrapped spring roll-style in cabbage leaves with

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

sambals and sauces at Ginger Moon, the Gado Gado

sauce is made from scratch. This attention to detail and

commitment to quality is reected in every aspect of

the restaurant, from attentive smiley staff in smart olive

green aprons, to customised retro art work, easy listening

soundtrack, and cocktails designed to, Put a little bit o

Bali in each glass. Take the Ginger Queen for instance

which is the colour of a aming sunset, and blends frescitrus avours with the depth of bourbon. Or the Ginge

Moon Cosmos where tequila and grape juice play of

each other beautifully in a sunny yellow cocktail.

The Jaffa is a tting nale to our lunch, a rich and

invigorating dessert with Australian inuences. Dar

chocolate ganache is layered with hazelnut crumble and

orange jelly and served with mandarin and ginger sorbe

and orange segments.

Keddells secret? I just cook what I like to eat, whereas

lot of chefs cooks what they think people want. Luckilfor his patrons, he is a man of great taste. Alison

musttry

Pizza Lah Prawn Dumpli


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www.letseatmag32 lets eat!

thenewest

Garoupa

The restaurant Garoupa is

located on Jalan Raya Kuta, with

spacious parking making it an

idyllic place to settle in for lunch

or dinner. Garoupa, as the name

suggests is a seafood specialist,

offering an eclectic menu of

Chinese food with an elegant

presentation. Apart from sh,

the restaurant also offers crab,squid, prawn and lobster, as wel

as beef, pork, pigeon, chicken

and vegetables from a range of

soups, barbeque, and other wel

prepared Chinese specialities.

NEW AGE CHINESE DINING

Sour & Spicy Fried Grouper

Mix Juice


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Seafood Pumpkin Soup

Barbeque Duck


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The Garoupa Seafood & DineI Jl. Raya Kuta 21 ABC Br. Abian Base IP +62 361 764 925 190 IOpen 10.30am -10.30pm I Kuta Map

Each dish that comes out of the kitchen

under the supervision of Chef Sarpon is

delicious, Heart is the key ingredient for

the dishes here at Garoupa, everything else

will follow, he reveals. Take for example

the Seafood Strawberry Spring Rollwhich

is no ordinary spring roll, instead the lling

is made with garoupa, a mix of seafood,

and fresh strawberries. Next, a large carved

pumpkin bowl is placed in the middle of our

table, its the Seafood Pumpkin Soup, a hot

and appetising treat made with grouper,

crab, and pumpkin, which the waitress pours

into our small bowls.Garoupa is a fully air-conditioned indoor

restaurant with smoking and non-smoking

areas to cater to all Chinese food lovers with

a smart presentation and a touch of Hong

Kong lavish style. The minimalist interior

design coordinates nude, cream and earthy

soft colors, with mirror panels creating a

spacious ambience. The Sour and Spicy

Fried Grouper a la Thailand, is a crispy fried

grouper llet prepared with a Thai style

sauce. The Barbeque Duckis also not- to-

miss, with crispy skin outside and tender

duck meat inside, with tasty plum sauce and

hoisin sauce as accompaniments. Vegetable

dishes include crispy Two-Flavoured Kailan,

sauted kalian and fried kalian leaves, and

crunchy Salt and Chili Baby Beans.

Desserts are candy to the eye, with a

colourful presentation made of the freshest

fruits available such as Orange Juice and

Mix Juice. Three things you can expect fromGaroupa are fresh food, good taste and

consistent quality. Menur

Seafood Strawberry Spring Roll

Salt & Chilli Baby Beans

Two Flavoured Kailan

thenewest


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spotlight

Pan Fried PrawnSzechuan Style


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It is quite remarkable to nd out

that this place has been serving

delicious Chinese cuisine since 1990.

Sipping our dark oolong tea and

waiting for our order to be cooked,

our eyes drift toward the richly

decorated room. The beautifully

carved wooden panel is a majestic

sight to behold and transforms therestaurant into something straight

out of classic Shanghai, while thick

green carpeting mutes the noise. Far

from the typical Chinese restaurants

with their bright lights, large tables

with lazy susans and plastic table

cloths; Golden Lotus provides us

with an intimate and serene dining

experience.

Well, that will change if you come

here on Sunday for our popular

Sunday Dim sum all you can eat

special, explains F&B Manager,

I Nyoman Suasta. However, you

can also book one of our private

areas, he adds, pointing to the four

rooms, separated from the rest by

GoldenLotus

handsome tall wooden doors.

Our rst course arrives, one of the

most popular dishes on the menu,

Diced Beef Saigon with garlic,

spring onion and black pepper.We dont use MSG in our kitchen,

so everything is healthy and fresh,

says Nyoman. Immediately, we

can see why this dish is popular.

The beef is marinated perfectly

and so tender that it is gone in no

time. Next up is Pan Fried Prawns

Szechuan Style, a sweet and sour

creation that hits all the right note

after the previous taste of beef.

Between ghting over diced beefand juicy prawns, we are waging

a war with our chopsticks against

a bowl ofChicken Fried Rice. It

is lightly spiced and yet tasteful

enough to stand alone.

A Classic Beauty

Chilled Almond Bean Curdwith Fruit Cockta


38/80


Golden Lotus Chinese Restaurant @ Bali Dynasty Resort I Jl. Kartika, South Kuta IP +62 361 752 403 200Open Tuesday to Sunday 11.30am 2.30pm & dinner 6pm 10pm I Kuta Map D-3

An oolong sip pause later, desserts are lavishly

presented. The Golden Lotus Chilled Mango

Pudding is the perfect ending to the feast; not too

sweet, light and chilled to perfection. My partner

has opted for the Chilled Almond Bean Curd

with Fruit Cocktail, a fruity and sweet concoction

with a hint of almond aroma. We end the lunch

feast, feeling extremely decadent, leaning on our

slender and elegant Chinese chairs sighing with

pleasure. Eve

Beef Saigon

spotlight


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40 lets eat!

themainafair

With its zen gardens, kimono-clad

staf and dark, sumptuous allure,

Ko provides the ultimate Japaneseexperience in Bali.

KOjapanese serenity


41/80

lets

KO Special Tepanyaki


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D


Discreetly tucked behind hedged bamboo, Ko is housed

in a stunning structure that combines Balinese design with

Japanese aesthetics. Long covered walk ways are fringed by

ornamental gardens lled with cascading ponds, pebbled

path ways and bonsai trees. Two distinct areas cater to

different dining styles, but I would suggest combiningboth into a long enchanted evening. Start in the softly

lit sushi lounge, where the entrance is agged by water

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

options include dining tables, or comfortable arm chairs,

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

Chefs in smart black uniforms with tall red hats cut striking

gures, and busy themselves slicing, rolling and artfully

arranging our platters. California Rollsare lled with crab

and avocado and wrapped in crunchy orange tobiko, while

the Sushi Dinnercomes with an assortment of prawn,

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

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

am drawn to the Japanese Mule, an innovative concoction

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

bitters into what may be the perfect aperitif.

themainafair

KO Special Teppanyaki


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KO @ Intercontinental Bali Resort I Jl. Uluwatu 45, Jimbaran IP +62 361 701 888 50 Tepanyaki / 50 Sushi LoungeOpen 6.30pm-11pm I Jimbaran Map B-4


themainafair

For our next course, we follow the candlelit passageway

to an ornate door that slides back to reveal a pebbled

pathway leading to a Buddha statue. On either side,

generous black stone tepanyaki counters await. The

theatrics of tepanyaki always add a fun dimension to

the dining experience and things quickly heat up as

Chef Gede sends a dramatic ame across the grill.

Having cooked on the tepan for twenty years, Gede is

quite the maestro and treats us to a dazzling display of

juggling, slicing, dicing and ipping. We have chosen

the Ko Special, with multiple courses including salmon

sashimi, tepanyaki vegetables sprinkled with sesame,

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

condiments includes ginger sauce, and a spicy Japanese

mayonnaise. Everything is excellent, with highlights

being the barramundi tossed in a butter, soya, white

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

red and white wine. Desserts ofPeach Flambe with

green tea ice cream, and Banana Tepanyakidrizzled in

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

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

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

Chef GedeCalifornia Rolls Peach Flambe


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decadentdessert

Gaya GelatoITALIAN PassIOn

Step inside Gaya Gelato to nd an elegant and

immaculate space, fragrant with the delicious aroma

of tropical fruit, chocolate and freshly baked biscuits.100% natural ingredients are hand selected the

freshest fruit in season, premium roasted coffee,

pistachios imported from Syria then combined with

strict processes, time-tested recipes and of course

a good healthy dose of Italian passion to create

some of the islands nest gelato. Articial avours,

preservatives and colour are strictly prohibited,

allowing the taste of nature to shine through.

Gaya Gelato honours the originaltradition o Italian Gelato in Bali


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lets

Cocoa Dusted Meringues,Cereal Cocoa BiscuitsFragola, Lemongrass, Bacio

Passion Fruit, PistachioGinger Stracciatella


48/80


Fruit sorbetto is made with the pulp of fresh

fruit, sugar and water nothing else yet the

taste of the fragrant Fragola (strawberry) is so

smooth and creamy you would swear there

must be dairy lurking in there somewhere. The

same can be said of the exotic Lemongrass

and the rich Passion fruit. Of course when it

comes to the rich, velvety gelato, milk and

cream are well loved allies. Stracciatella is

always my rst choice when it comes to Italian

gelato, and the addition of ginger in the

Gaya Ginger Stracciatella is divinely inspired.

Freshly churned ordilatte gelato is infused

with ginger, then mixed with generous chunks

of dark chocolate to create the most

sublime avour. While the Bacio, (chocolate

hazelnut) easily equals anything you would

nd in Italy.

There is also an alluring array ofbiscotti

to choose from, including Cocoa Dusted

Meringues, crunchy biscotti packed with

almonds, and Cereal Chocolate Biscuits,

best enjoyed with a coffee or tea in the

courtyard overlooking the hanging garden.

Set in tropical Sayan, on the outskirts

of Ubud, Gaya Gelato is part of Italian-

founded, Gaya Fusion, a contemporary art

space which includes an open air restaurant

with lofty views over the rice elds, and a

non prot gallery with regular art exhibitions

and an emphasis on cultural programming.

Luxurious villas at the back combine the

best of Italian/Balinese aesthetics and were

originally built to accommodate visitingartists. Whether staying in a villa, dining

in the restaurant or dropping by for a

gelato, the Gaya Fusion experience is an

inspirational one. Alison

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

decadentdessert


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

surrounded by all sorts of herbs and spices. Ive never

been a good student, academic life just doesnt suit me

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

I found my passion for cooking by accident, says Hun,before disappearing into the kitchen. He returns with a

serving of tantalising Nonya Asam Curry Lamb Shank,

an example of Strait Chinese cuisine which is typically

rich in spices and strong in avour. I went to work in

Kingwood Hotel for two years and there I realised I need

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

Hun went on to study in Ming Dao University, Taiwan

and immediately joined Starwood Hotel in Kuching after

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

next destination, The Laguna Resort & Spa in December

2012. I want to introduce my specialty, Peranakan (StraitChinese cuisine) to Bali, my food will bring you pleasure

and happiness, he says.

We nd Chef Miyake Takahiro behind the sush

carefully slicing a chunk of Balinese tuna sh.

experimenting with Japanese food which is why I a

work outside Japan and constantly challenge m

with new techniques and cuisine, says Takahiro, carving a round ice dome for his special sashimi p

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

watching his father slicing a freshly caught sh. It w

surprise for the family when he decided to join a co

course and started his career as a cook helper at

Osaka in 1982. Ive been cooking with Nikko f

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

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

2012, he focuses on giving the best Japanese exper

to his guests through his superb knife skills and e

knowledge. Ive managed to create a slightly difftaste for sushi and teppanyaki to suit the weather in

he tells us.

Cf si K h Cf Miyk tkio

Arwana Restaurant

The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

Kawasan Pariwisata Nusa Dua

P +62 361 771 327

Benkay Japanese Rest

Nikko Bali Resort a

Jl. Raya Nusa Dua S

P +62 361 7

50 lets eat!

thespecialist

ChECk OUT

tei vieos, visit

www.mg.com/io

www.letseatmag


51/80

Q:What or favorte ce?CHEF HUN: I like spicy food like Thai, Nonya or

Szechuan food. Bring them on!

CHEF MIYAKE: I enjoy Italian food and European

desserts.

Q:What do o all coo at home?CHEF HUN: Noodles.Any kind of noodles, even a

revamped instant noodle!

CHEF MIYAKE: Japanese food such as sushi, sashimi,

tempura. My wifeis usually the one who makes home

style food.

Q:What d of mc do o le to hear wheo are coo?

CHEF HUN: I enjoy listening to classical music.

CHEF MIYAKE: Im into classic rock such as LedZeppelin.

Q:What or ext career oal?CHEF HUN: After Bali, maybe moving to New

Zealand. Id like to explore the country.

CHEF MIYAKE: I want to take another challenge,

maybe a new creation like a mix between Japanese

and another cuisine.

Q:What the bet th abot be a chef?CHEF HUN: I can create anything from scratch.

CHEF MIYAKE: That I have the ability to make

someone else fullled and happy.

Q: if coo or ma core, what do ole o the de?

CHEF HUN: Fishing, as it gives me time to think and

relax. The moment when I catch a sh is the bes

moment of my day.

CHEF MIYAKE: Its simple. Listening to music and

sleeping.

Q:What do o th abot Bal?CHEF HUN: It is a very relaxing and friendly place t

live.

CHEF MIYAKE: I love how Balinese are very friendl

towards strangers and quick to say Hi. Its very ho

and I sweated a lot when I rst arrived, but now Im

used to it.

Q:What dd o dream of whe o were a d?

CHEF HUN: To be an interior designer. Someday want to to design my own dream house.

CHEF MIYAKE: I wanted to be a Japanese histor

teacher.

Q:What or phlooph?CHEF HUN: Just enjoy everything and let it ow.

CHEF MIYAKE: Embrace challenges. The harder thing

are to get, the more satised you will be.

Q:Famo lat word?CHEF HUN: Delicious food makes happy people.

CHEF MIYAKE: I hope more restaurants in Bali wi

use locally grown products instead of importin

ingredients that can be cultivated here on the island.

let

Text by Eve

CheF

BATTLE!

www.letseatmag.com


52/80


Kiyofumi OkamotoManager & Chef; Take Japanese Restaurant

Osaka-born Che Okamoto has been serving up delicious Japanese ood

in Bali or nearly 20 years and opened his frst restaurant, Take in 1999.

Lets eat! catches up with him over a round o crispy gyoza and reshly

cut sashimi, while he shares well-learned tricks o the trade, and how

Jimbaran fsh-sellers ondly reer to him as Take.

Q: Decrbe or tpcal da at wor?

A: Im already shopping for seafood in Jimbaranby 7am, and then go to the restaurant to prepare

everything. I go back to the seafood market for asecond shopping spree in the afternoon and return to

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

that way I can be sure we use only the

freshest ingredients.

Q: How did you end up opening Take?

A: I had cooking experience in Osaka, where I wasborn. I was lucky enough to have good friends who

were willing to teach me to make sashimi and other

Japanese dishes. I came to Bali when I was young andfell in love with the nature here. 19 years later, Im still

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

and now we have two Take restaurants and 600 items

in our menu.

Q:What comes next?

A: I am happy with what I do now. I want to keepdeveloping the menu. Currently, we add ve or six

items to our menu every month the ideas just keep

coming to me, like my recent invention, Ebi CreamCroquette. Maybe one day we will break the

Guinness World Records.

Q:How do you see the development o the F & Bindustry in Bali?

A: I think it is very important to have a highstandard in cooking, especially in Japanese

restaurants. I nd not all Japanese restaurants in Bali

are really Japanese, the taste is different from what I

learned and know.

Q:What is your philosophy in cooking and

business?

A: I rmly believe in making a personal connectionwith my guests. I always greet my customers and

give recommendations if needed, according to their

tastes, especially if they are regular customers.

Text by Eve

theinsider


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54/80


The term curry reers to any dish where the main ingredients are cooked in a spiced gravy or

sauce. Chicken Curry is very common in South and East Asia and is cooked with onion, garlic,

and a variety o spices depending on where it is being made. This version o Indonesian

Chicken Curry is made with coconut milk which gives it a smooth and creamy consistency.

4 chicken thighs or breasts

(cut into pieces)

1 tablespoon chicken powder

2 tablespoons light soy sauce

2 tablespoons corn our

300g peeled shallots

100g peeled garlic

2 candlenuts1 inch turmeric

50g dried shrimps

1 tablespoon shrimp paste

4 tablespoons ground chili paste

1 tablespoon ground coriander

3 stalks lemongrass

400g cooked potatoes

200g tomatoes

2 sliced big onions

2 tablespoons sugar

Salt, to taste

1 cup coconut milk

letscook

Igi a (mix)

Igi B (b)

Igi C

Igi d

Igi e

http://blog.w

hereandwhatintheworld.com


55/80


Deep fry ingredients A in

heated oil until golden

brown. Remove to drain.

Heat up 5 tablespoons oil

in pot, stir-fry ingredients B

and C until fragrant. Add in

ingredients D and stir well.

Add fried chicken and

coconut milk and simmer

gently to seal avours. Serve

with white rice.

Mo


56/80


soulood

Bacon & Egg Pie


57/80


Marrocchino Chocolate Orange Bundt Cake

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

of home style touches. We wanted to create something with soul, say

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

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

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

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

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

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

good cappuccino!

ButterHOME-sTyLE BAkingThere can be ew things more upliting than a great cup o coee,a delicious slice o homemade pie, and some ood or thought.


58/80


Butter Cake & Coffee ShopI Jl. Pantai Berawa 44 IP +62 81 936 216 983 20IOpen 8am - 6pm ( closed Sunday )

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

and a decorative replace stacked with logs, while walls

are scattered with framed quotes although my favourite

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

But its the display cabinet lled with wonderful home-style freshly baked cakes and pies that really demands

attention. I have to admit, this isnt my rst trip to Butter.

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

Cinnamon Rollsmeared with a thick topping of cream

cheese frosting, or a Chocolate Chip Cookie which goes

remarkably well with a Latte. Today I venture into new

territory, with a thick slice of marbled Chocolate Orange

Bundt cake, and an excellent Cranberry and White

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

dairy/gluten intolerances mean you often miss out on the

good stuff, you are going to love Butter. The mousse-like Flourless Chocolate Cake is deliciously smooth and

soft, while the cellophane wrapped Gluten Free Blondies

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

looking for something savoury can try the Bacon and Eg

Pie topped with aky pastry, or the deep dish Mushroo

Quiche.

On the liquid side of things, the Marshmallow Milkshakis a tall glass of lascivious naughtiness that leaves m

grinning like a ve-year old. Returning to my slightly mo

mature self, I follow with a Marocchino a glass covere

with a thick coat of Nutella, and lled with an espress

shot and a dash of creamy foam. After drinking th

coffee I scoop up the warm gooey Nutella with a spoo

still grinning like a ve-year old! Gita also specialise

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

nishing touches on an impressive burlesque-sty

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

on Saturdays for the Polish Apple Pie, made from h

grandmothers secret recipe. Alison

soulood


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lets


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Fish, to taste good must swim three times

in water, in butter, and in wine

+ +

- Polish Provrb


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Belgian Hot Chocolate

letssip

Coffee smells like freshly grinded heaven, is written on a wooden board at Drop, a coffee spot located in the hip

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

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

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

artistic murals and Japanese comic strips.

DropStreet Smart Coee

Cherry Tomato, Feta, and Basil Bruschetta


63/80


Coee smells likereshly grinded heaven

Thai Coffee


64/80


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

Cafe Latte

Masha and Denis, the owners, opened Drop two years

ago, with many regular customers coming back for

macchiato shots or high speed wi- while enjoying

an all day breakfast. Look for special drinks made bythe experienced and friendly barista; like seasonal

Vietnamese Coffee, Chai Tea, Green Tea Latte, and

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

Chocolate with marshmallows, Drops version is served in

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

During sunset hours, there is certainly good reason

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

Chilean Rose Wine and a Cherry Tomato, Feta, and

Basil Bruschetta. There is also a selection of ne loose

tea, fresh fruit juice, and healthy smoothies like therich, smooth Papaya, Strawberry, Coconut Milk, Oat. A

selection of fresh croissants, home made quiche and

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

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

specic requests for your order, simply ask one of the

baristas for your customised item, including soya or non-fat milk to substitute full cream milk. All drinks are made

without sugar, which means liquid sugar on the side.

Drop also has a monthly garage sale, where everybody

can bring second hand items to sell.

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

Potato Head and Maria Magdalena, so the music is also

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

catching one of his sets somewhere around town, then

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

Juice and Chorizo, Tomato Chutney, and Cheese Toastare hearty, satisfying, and A cure for hangovers as

Masha tells us. Menur

letssip


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I dont eat pork Saya tidak makan babi

I want to order Saya mau pesan

Is the portion big? Apakah porsinya besar?

Is the portion small? Apakah porsinya kecil?

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

Can I see the menu please?

Boleh saya lihat menunya?

Can I cancel the order please?

Boleh saya batalkan pesanannya?

I want to make a reservation for dinner

Saya mau pesan tempat untuk makan malam

I want to sit at the corner

Saya mau duduk di pojok

Id like... Saya mau...

to ask tanya

to buy beli

more lebih banyak

less lebih sedikit

ve ounce lima ons

three sacks tiga karung

two crates dua kerat

a dozen satu lusin

seven portions tujuh porsi

eight pieces delapan buah

nine slices sembilan iris

that one yang itu

this one yang ini


This is... Ini...

tasteless hambar

perfect sempurna

hot panas

watery encer

delicious enak

oodtalk

kigci

foowo

foowo

noodle bakmi

white rice nasi putih

vermicelli bihun

soup supchopstick sumpit

bowl mangkok

steam kukus

fried goreng

fresh segar

baked panggang

sugar gula

dumpling pangsit

crab kepiting

tofu tahu

chicken stock kaldu ayam

clam kerang

mango mangga

eatInG Out=MAkAN dI LUA


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BALI


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KUTA

SEM

INYAK

Warisan

Restaurant


70/80


SANU

r

UBUd


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jIMBA

rAN

NUSAdUA


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72 lets eat! www.letseat

SAMBAL ShrIMpJl. Kayu Aya 6

SLIppErY SToNESeminyak, Batu Belig

ThE BrEEzES rESorT &SpA BALIJl. Camplung TandukNo. 66P +62 361 730 573

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

WArUNg jErAMIJl. Kunti IP +62 361 847 5970

WArUNg TAULANBanjar Semer KerobokanP +62 361 738 229

BETELNUT cAfJalan Batu BolongP +62 821 4680 7233

BUNgALoWJalan Pantai BerawaP +62 361 844 6567

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

cAf cANggUJalan Pantai BerawaP +62 361 219 2255

cAf MoKAJalan Raya AnyarP +62 361 844 8933

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

EMBUN LIfE cAfEJl. Kayu Putih/Subak Sari 7P +62 361 847 5614

dEUS Ex MAchINAJalan Batu MejanNo. 8, CangguPh +62 361 368 3395

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

gUSTo gELATo & cAffEJl. Umalas 2 KerobokanP +62 81338072041

MErIcA @ pAN pAcIfIcNIrWANA BALI rESorTJl. Raya Tanah Lot PO Box158, Tabanan 82171P +62 361 815 901www.panpacific.com/bali

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

STIcKY fINgErSEcho BeachP +62 361 809 0903

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

WATErcrESSJalan 21a Batu BeligP +62 361 780 8030

Canggu

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

LA cUcINA ITALIANA &ThE poNd@ DiscoveryKartika Plaza Hotel

Jl. Kartika Plaza,P +62 361 751 067www.discoverykartikaplaza.com

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

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

MAgNoLIA cAfE @ ASToNgrand kuta hotel &residenceJalan Raya LegianP +62 361 761 151www.bali-mamas.com

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

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

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

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

roSSo VIVoJalan Pantai KutaP +62 361 751 961

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

STAdIUM cAfComplex Kuta SidewalkJalan Kartika PlazaP +62 361 763 100www.rama-restaurants-bali.com

TAKE jApANESE

rESTAUrANTJl. Patih Jelantik, LegianP +62 361 759 745

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

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

AMAzINg BALI cAfEDouble Six BeachSeminyakP +62 361 783 7374

ANoMALI coffEEJalan Kayu Aya No. 7BOberoi

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

cAf zUchINIJalan Oberoi No. 49P +62 361 736 633

chEz gAdo gAdoJalan Camplung Tanduk(Dhyana Pura) 99P +62 361 736 966

coSMIc dINErJalan Sunset RoadSunset Star Blok C

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

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drop

Jl. Petitenget 88 XSeminyakP +62 81 236 786 659

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

fIrE, Woo BAr, STArfISh

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

fLApjAKS KIoSKJalan Laksamana Oberoiwww.rama-restaurants-bali.

com

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

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

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

hUU BAr & grILLJalan Petitenget,KerobokanP +62 361 736 576www.nutmegsrestaurant.com

KITchEN ThE cLUBJl. Lesmana SeminyakP +62 361 734 504

MAMA SANJalan Raya Kerobokan135, Banjar TamanP +62 361 730 436

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

MTIS

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

MYKoNoSJalan Kayu Aya 52,OberoiP +62 361 733 253

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

pETITENgETJalan Petitenget #40P +62 361 473 3054

rUMoUrSJalan Kayu Aya 100OberoiP +62 361 738 720

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

AL dENTEComplex Kuta SidewalkJalan Kartika PlazaP +62 361 488 838

BELLA roSA, TAMANAYUN & TENKAI @ pAdMArESorT BALIJalan Padma No. 1Legian. PO Box 1107 TBBP +62 361 752 111

BELLA roSA, TAMANAYUN & TENKAI @ pAdMArESorT BALIJalan Padma No. 1

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

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

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

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

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

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

gABAh @ rAMAYANArESorT & SpAJl. Bakung SariP +62 361 751 864www.rama-restaurants-bali.com

ThE gAroUpAJl. Raya Kuta ABC, Br.Abian BaseP +62 361 764 925 Ext. 15

www.rama-restaurants-bali.com

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

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

Kuta Seminyak

The Deck

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

Restaurants.


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

WArUNg KAYU ApIJl. Bypass Ngurah Rai

No. 65P +62 361 285 984

ALAYAJl. Hanoman, UbudP +62 361 972 200

ALchEMYJalan Penestanan, UbudP +62 361 971 981

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

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

BALI 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 246BrIdgES BALIJalan Raya CampuhanP +62 361 970 095

BASILIco & LAdA@ SANUr BEAch BALIJalan Danau TamblinganP +62 361 288 011

www.sanurbeach.aerowisata.com

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

chArMINgJl. Danau Tamblingan 97P +62 361 288 029

cINNAMoNJl. Danau Tamblingan 80P +62 361 288 457

MINAMI oN ThE BEAchSegara Village HotelP +62 81286134471

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

LoTUSJl. Danau Tamblingan 30P +62 361 289 398

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

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

pEppErS LATINo grILL& BAr @ SANUr BEAch

BALI hoTELJl. Danau Tamblingan 190P +62 361 288 011

pIzzA rIA @ BALI 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 CourseJalan Hangtuah No. 58

P +62 361 287 733

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

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

SanurgrEEN hoUSEJalan Monkey ForestP +62 361 978 189

IBAh rESTAUrANT@ Ibah Luxury VillasCampuhanP +62 361 974 466

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

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

LITTLE KJl. Hanoman Pengosekan(behind Siam Sally)P +62 361 971 236

MozAIcJalan Raya SangginganP +62 361 975 768www.mozaic-bali.com

MUrNIS WArUNgCampuhan BridgeP +62 361 975 233www.murnis.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

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

SWEpT AWAY@ SAMAYA UBUdBanjar Baung,

Desa SayanP +62 361 973 606

ThrEE MoNKEYS UBUdJalan Monkey ForestP +62 361 975 554

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

TSAVo LIoN @ BALISAfArI& MArINE pArKJl. By Pass Prof. Dr. IdaBagus Mantra Km. 19,8,GianyarP +62 361 975 656www.balisafarimarinepark.com

TUT MAKJalan Dewi SitaP +62 361 297 5754

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

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

WArUNg ENAKPengosekan RoadP +62 361 972 911

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

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

jEMpIrINg rESTAUrANT@ ASToN dENpASArhoTEL ANd coNVENTIoNcENTErJl. Gatot Subroto Barat283P +62 361 411 999

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

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

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

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

fINNS BEAch cLUB @SEMArA LUxUrY VILLArESorT UngasanP +62 361 848 2111

jIMBArAN BEAch cLUBMuaya BeachJalan Bukit Permai

Banjar PesalakanP +62 361 749 3922

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

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

KATS KITchENJalan Raya Uluwatu 11JimbaranP +62 361 704 279

Ko @ INTErcoNTINENTAL

BALI rESorTJalan Raya Uluwatu 45P +62 361 701 888

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

LE MrIdIEN BALI jIMBArAJl. Bukit Permai JimbaranP +62 361 846 6888

pEpENEroTEMpLE hILL STUdIoSJalan Wanagiri, JimbaranP +62 361 704 677

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

SINgLE fINUluwatu (below Blue PointP +62 878 620 398 66

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

TApIS @ KAYU MANISJimbaranP +62 361 705 777

ThE EdgE

Jl. Pulau Goa LempehBanjar Dinas Kangin PecatP +62 361 8470 700

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

cAf dES ArTISTESJalan Bisma 9XP +62 361 972 706

cASA LUNAJalan Raya UbudP +62 361 977 409www.casalunabali.com

cAScAdES@ ThE VIcEroY BALIJalan Lanyahan, Bj NagiP +62 361 972 111www.cascadesbali.com

cLEAr cAfJalan Hanoman No. 8P +62 361 889 4437

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

ELEphANT SAfArI pArKANd LodgEJalan Elephant Parktaro/TegalalangP +62 361 721 480

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

gAYA gELAToJl. Raya SayanP +62 361 979 252

gELATo SEcrETSJalan Monkey ForestP +62 361 977 899

gLoVE & SToVEJl. Raya SangginganP +62 361 362 8795

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

GianyarUbud

Denpasar

JimbaranUluwatu

Lamak

An artful dining experience in the heart of Ubud

Raspberry Chocolate Mousse

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


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Meads Beach Bar & Grill

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

Asparagus with Smoked Salmon

The freshest Seafood in Tanjung Benoa

AroMA MEAT procESSINgJalan By Pass Ngurah 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 dEWATA WINEJalan By Pass Ngurah Rai564 SanurP +62 361 284 130

BALI fINE WINEJalan Kayu AyaSeminyak SquareP +62 361 364 7376

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

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

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

drUM WhISKYJalan Raya PenyalinNo. 9 Ds. Samsam, Kec.Kerambitan, TabananP +62 81 3370 65688

[email protected] +62 361 724 392

goUrMANd dELI @ ST.rEgIS BALI rESorTKawasan PariwisataNusa Dua

P +62 361 847 8111

goUrMET gArAgEJalan BrantasKangin 2 Jimbaran 80364P +62 361 701 650

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

BrEWErS BEEr gArdENJalan Legian No. 157KutaP +62 361 754 915

cENTErSTAgE@hArd rocK hoTELJalan Pantai KutaP +62 361 761 869

dEEjAY cLUBJalan Kartika Plaza 8XP +62 361 758 880

dIVINE WoNdErLANdJalan Kayu Aya, OberoiP +62 361 730 759

EIKoNJalan Legian 178, KutaP +62 361 750 701

grAcIE KELLYS @ BALIdYNASTY rESorTJalan Kartika Plaza,Tuban, KutaP +62 361 752 403

hArd rocK cAfJalan Pantai KutaP +62 361 755 661

jAzz cAfE UBUdJalan Tebesaya, UbudP +62 361 976 594

KINg coLE BAr @ST rEgIS BALI rESorTKawasan PariwisataNusa Dua Lot S6P +62 361 847 8111

KU dE TAJalan Laksmana 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

ocEANS 27@ dIScoVErYShoppINg MALLJalan Kartika PlazaP +62 361 765 027www.oceans27.net

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

NoVoTEL BALIJalan PratamaP +62 361 772 239pAoN 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

BoNEKA @ ThE ST. rEgISBALI RESORTP +62 361 847 8111

www.stregis.comhoNEY ANd BrEAdpEpITo ExprESSJl. By PassPh +62 361 776 316

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

TanjungBenoa

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

ocTopUS @ AYodYArESorTJalan Pantai Mengiat

P +62 361 771 102www. ayodyaresort.com

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

rAjAS @ NUSA dUABEAch hoTEL & SpAP +62 361 771 210www.nusaduahotel.com

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

TETArINgBTdc ArEAP +62 361 770 777

ThE TErrAcE @ AMANUSANusa DuaP +62 361 772 333

ThE ShorE @ NIKKo BALIrESorT ANd SpAJalan Raya Nusa DuaSelatanP +62 361 773 377

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

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

hATTEN WINEThE cELLArdoor

Komplek Dewa RuciNo. 3.Jalan By Pass NgurahRai. KutaP. +62 361 767 422HattenWines.com

IcELANd VodKAPT Dewata KencanaDistribusiJalan Gatot SubrotoTimur No.7P +62 811 380 9299

KAYUApIJalan Kuwum 1X,KerobokanP +62 361 787 7476

KoU cUISINE

Jalan 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. Kuta

P +62 361 759 112

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

UNILEVEr foodSoLUTIoNSJakartawww.unileverfoodsolutions.co.id

ozIgo BAr UBUdJalan SanggingaP +62 81 974 728

rEd cArpET- chAMpAgNE BAJalan Kayu Aya 4Seminyak

P +62 361 737 88www.redcarpetb

rocK BAr@ AYANA rESorT Jalan Karang MasSejahtera, JimbaP +62 361 702 22

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 @ NUSBEAch 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

ThE TrEEJalan Pratama,Tanjung BenoaP +62 361 773 48

Nusa Dua

Miscellaneous Club & Bars


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Nua rai Intenatinal Ait International Arrival I Qatar Airways Lounge

Kuta I Seminyak I canu 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 Bella Italia Betelnut Caf Beras Merah Best Western Kuta Beach Best Western Kuta Villa Bianco Bian Yue Biku

Bistro Batu Kali Black Canyon Kutabex Bliss Wayan Hotel Blue Fin Brasserie Bubba Gump Butter Cake & Coffee Shop Cafe Canggu Cafe Degan

Cafe Marzano Cafe Moka Seminyak Cafe Moka Canggu Cak Kandar Canggu Club Chez Gado Gado Coco Gourmet Cocoon Coffee Corner Co

Stone Colony Boutique Hotel Cosmic Diner DSawah Danoya Private Luxury Residence Dapur Sedap Dapur Sunda De Bali Cafe & Resto Deliciou

Onion Desa Seni Deus Ex Machina Dijon Cafe Drop Drum Whisky Dulang Cafe Earth Cafe Eat Well Echo Beach House Embun Live Cafe Enha

Cafe Evo Fave Hotel Febrys Flapjaks Gabah Gion Ginger Moon Global Expat Glove & Stove Grand Istana Rama Grandmas Seminyak Gree

Garden Grocer and Grind H20 @ Bali Dynasti Resort Hard Rock Cafe Bali Hard Rock Hotel Harris Resort Kuta Harris Riverview Harris Sunset Road

Holiday Inn Resort Envy Huu Bar & Grill Ibis Hotel Kuta Ifiori Impala 60s Indowines Kapur Sirih Kayugaya Kebab Palace Kemayangan Khaim

Restaurant Khrisna Group Kopi Kultur Kori Resto Kudeta Kunyit Santika Kuta Station Hotel & Spa The Pond @ Discovery Kartika Plaza Hotel L

Lucciola Legian Beach Hotel Little Green Maca Villa and Spa Maccaroni Ma Joly Restaurant & Lounge Mama San Mannekepis Jazz-Blues Bistro

Mata Air cafe Menu Bar Mtis Minimart Oberoi Petitenget Minimart Double Six. Minimart Laksamana Oberoi Minimart Nakula Legian Minimart Padm

Minimart Pantai Kuta Minimart Raya Seminyak Minimart Seminyak (in front of Warung Made) Mykonos Nero Bali Nyaman Villas Oazia Spavodka Ba

and Kitchen O-ce-n Om Beach Lounge Restaurant Oma Thias Kitchen Padma Resort & Hotel Bali Pan Pacific Nirwana Pantry Magic Passargad

Persian Restaurant Patio @ Plataran Bali Resort & Spa Papas Cafe Papaya Fresh Gallery Pavilion Bali Pavone Pepito Tuban Piduh Potato Hea

Pullman Bali Legian Nirwana Pulp Art Juiceteria Queens of India Queens Tandoor Quest Hotel Ramada Bintang Bali Ramada Camakila Resort Ramayana Seaside Cottage Red Carpet Champagne Bar Risata Royal Beach Seminyak Rosso Vivo Rumours Ryoshi Seminyak Sarong Sea Circu

Secret Garden Sense Hotel SIP Seminyak Stadium Starbucks Bali Discovery Mall Starbucks Hardrock Starbucks MBG Sticky Fingers Sun Islan

Hotel Sushi Tei Swich The 1O1 Legian The Balcony The Banjar The Beach Lounge The Breezes Seminyak The Champlung The Coffee Shop Th

Elysian The French Kitchen The Garoupa The Haven Seminyak The Kayana The Legian Bali The Little Kitchen The Samaya The Santan Restauran

The Stones Salt The Oberoi Bali The Patra Jasa Bali Resort & Villas The Vira Bali Hotel The Grill Corner Tjs Tobello Tonys Villa Trattoria

Ultimo ViAiPi Villa Asli Villa Bali Asri Villa Kresna Villa Lumbung W Retreat and Spa Bali Wahana Money Changer Warisan Restaurant Warun

Bonita Bali Warung Canggu Warung Indotopia Warung Italia Warung Jerami Warung Mina Warung Taulan Waterbom Yutz Place Zen Garden

Zula Vegetarian Paradise Zucchini Zushiya

Nusa dua I jimbaan Amarterra Vila & Spa Arts Replica Aston Bali Resort & Spa Alila Villa Uluwatu Ayana Resort & Spa Ayodya Resort BalBali Cardamon Balique Banyan Tree Boshe Black Canyon Ngurah Rai BTDC Cafe Moka Coco Bistro & Gourmet Conrad Dimare @ Karma

Kabron Finns @ Semara Four Seasons Hotel Gandha Rasa Garuda Indonesia @ Bali Collection Gending Kedis Gourmet Garage Honey & Bread

Intercontinental Bali Resort KO Karma Lounge Kayumanis Nusa Dua Piasan Klapa Kupu Kupu Jimbaran Suites Laguna Garden Le Grande Lotu

Entreprises Meads Beach Bar & Grill Melia Resort Nusa Dua Melia Tanjung Benoa Minimart Pratama Tanjung Benoa Musashi Resto Nikko Bali Resor

& Spa The Shore Novotel Benoa Novotel Nusa Dua Nusa Dua Beach Hotel Paon @ Taman Bhagawan Pepito Jimbaran Ramada Resort Benoa ThTao Bali STP Bali Sakala St Regis Bali Starbucks Nusa Dua Bali (Sogo) Swiss - Bel Hotel Segara The Bay Bali The Courtyard The Laguna A Luxu

Collection Resort & Spa The Royal Santrian The Tree The Westin Resort Topeng @ Jimbaran Corner Ulam Mengiat Warung Keramik Watermark

White Box

denasa I Sanu 1688 Beach Bar @ Grand Bali Beach Arena Aroma Meat Shop Art Cafe Warung Au Bon Marche Ayucious Rest Bali Adventure Tou Bali Dewata Wine Bali Moon Liqueurs BNI Bonsai BRI Cafe Batujimbar Cape Discovery Charming Cinnamon Corporate of Swiss - Bel Hotel Int

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

Sanur Griya Santrian/The Village Fume Gourmet Hatten Wines Jempiring @ Aston Denpasar Kadin Bali Kokoya Kopi Bali House La Taverna Lotu

Restaurant Manik Organic Massimo Mercure Sanur Mezannine Restaurant & Bar Mini Mart Piccadilly SPB Denpasar Sababay Sanur Beach Hot

Basilico Scenia Sector Smorgas Sobek Starbucks Storm Beer Street Cafe Suarti Maestro Sudamala Three Monkeys Sanur Travelworks &

BCP Secretariat Warung Kayu Api Yuni Bali Furniture

Ubu I Alchemy Alila Ubud Amandari Bali Bird Park Bali Buddha Bali Safari & Marine Park Batan Waru Bebek Tepi Sawah Betelnut Ubud BridgeBali Bunute Caf de Artiste Cafe Lotus Cafe Moka Casa Luna Clear Cafe Coffee & ... Coffee Seniman Studio Como Shambala Down to Earth

Dijon Cafe Four Seasons Furama Exclusive Villa & Spa Gaya Gelato Gelato Secrets Glove & Stove Green House Ibah Luxury Villas Juice Ja Cafe

Kayun Restaurant & Lounge Kupu Kupu Barong Lamak Restaurant & Bar Little K Maya Ubud Mozaic Nomad Bar Petulu @ Kamandalu Pita Maha

Puri Ahimsa Fivelements Puri Wulandari Rondji Restaurant Round Bar Ryoshi Sawah Indah Starbucks Ubud The Dining Corner @ Kayumanis UbuVilla and Spa The Mansion The Samaya Ubud The Viceroy Three Monkeys Tut Mak Uma Ubud Warung Bernadette Warung Enak Warung Murnis

jakata I Acacia Hotel Akmani Alila Aryaduta Suite Hotel Semanggi Aston Cengkareng City Hotel Aston International Hotel Aston Marina AstoRasuna Residence Atlet Century Park Ciputra Hotel Dharmawangsa Hotel Four Seasons Hotel Grand Flora Hotel Grand Kemang-restyle Internation

Grand Mahakam Hotel Grand Sahid Jaya Grand Tropic Suites Hotel JW Marriot Hotel Harris Hotel Convention Kelapa Gading Hotel Aryaduta Lipp

Village Hotel Borobudur Hotel Indonesia Kempinski Hotel Mulia Senayan Ibis Network Indonesia InterContinental Jakarta Midplaza Kristal Mandari

Oriental Jakarta Menara Peninsula Mercure Convention Centre Ancol Millenium Sirih Novus Hotels & Resort Park Lane Prime Plaza Hotels & Reso

Ritz Carlton Shangri-La Hotel Sparks Hotel Starbucks Sultan Hotel Swiss-Bel Hotel International Unilever

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Method of PaymentPlease settle payment by transfer to the following account:PT Khrisna Inter Visi Media1. Acc. No. 145009.708.3931, Bank Mandiri Kuta or2. Acc. No. 00464.04852, BNI Legian.

Please fax this form and proof of transfer to +62 361 762 241 and reconrm your fax by calling +62 361 961 0066.

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Enjoy extraordinary culinary delights in the sophisticated courtyard

Romantic dining al fresco at its best

Balis nest dining experience for over 21 years

Vol-45 let's eat! Magazine

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Transcript of Vol-45 let's eat! Magazine