VOLUME 18 - JANUARY 2011
Healthy FoodDesa Seni Arts Village
OCEAN TERRACECelebrating Seafood
SpotlightNaughty Nuri’s Warung Batubelig
AD
??
12. NEW ENTRIES
16. LOCAL CUISINE
Warung Babi Guling Sanur; A Balinese Favorite
20. MARkET pLACE
kOU CUISINE; Naturally Sweet
24. FOOD STORY
Nachos
32cover storyOcean Terrace, The Laguna, A luxury Collection Resort &Spa, Nusa DuaCelebrating Seafood
38. NEW RESTAURANT
kemayangan; Seafood Surprise
42. GREAT DEAL
Warung Makan Campur Campur Ibu Widya; Nusantara Home Cooking
contents
28 spotlight
Naughty Nuri’s Warung BatubeligNaughty but Nice
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Cover: Seafood Platterphoto by Heri ObrinkLocation: Ocean Terrace
50. THE SpECIALIST
Chef Greg C Lawrence; For the Love of Food!
Chef I Nyoman Suastika; Oriental and Western philosphy
54. LET’S COOk
Rujak Gula
56. THIRST QUENCHERS
Coffee & ..... Lounging!
60Dessert
UltimoAn Italian Affair
64. WINE kNOWLEDGE
The Three Musicians
66. HOW TO SAY...
67. DIRECTORY
76. pICk Up pOINT
46 healthy fooD
Desa Seni Arts VillageNatural Wellbeing
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Hello and welcome to the January edition of Let’s Eat! Magazine. I hope you all enjoyed the
Christmas break and indulged in the finest food on the island.
The festive season may be behind us, but Bali’s fabulous array of restaurants, warungs, hotels
and resorts, means eating is always cause for celebration, and our team enjoyed yet another
month of tracking down the island’s best dining options.
Seafood lovers will like our cover story this month as we introduce the exquisite selection of
seafood on offer at Ocean Terrace, the signature restaurant at The Laguna A Luxury Collection
Resort & Spa, Nusa Dua. We also sample the spicy crab at Kemayangan in Kuta and head to
Sanur to eat Bali’s most famous dish Babi Guling (Roast suckling pig). At Naughty Nuri’s Warung
in Batubelig we find tasty Barbecue Ribs, potent Martinis and cheeky décor. It’s then on to Desa
Seni Arts Village for an innovative lunch featuring organic fruit and vegetables picked fresh from
their flourishing gardens.
Happy New Year and as always Bon appetit
Hendra OktavianoEditor In-Chief
E-mail Us:Send your letters to [email protected] if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply
wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and
clarity purposes.
editor’s note
8 www.letseatmag.com
Ocean Terrace
let's eat! ad ??
writers
A Member of
www.kg.co.id
Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees
assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced
without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted
for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material.
c 2010 Let’s Eat! ISSN 2085-5907
Is a travel writer and self confessed
food-lover, who has spent many years
traveling the globe, immersing herself in
foreign cultures and sampling local cuisine,
applying her motto ‘everything should be
tried at least once.’ She has also worked
in a number of roles within the food and
beverage industry, most recently in Fiji as
the manager of an exclusive resort famous
for its gourmet cuisine. Her heart has now
been captured by Bali where she is happily
indulging her favorite things; discovering
new restaurants; writing; and enjoying the
beach. \AB
Is a freelance creative worker with a long
standing history in the entertainment
industry, including stints in television, radio
and publishing. She also formed an all girls
punk band in the 90’s, owned a music
agency and directed an animal foundation.
Still, her biggest passion is writing. She
started as a Writer and Producer at Hard
Rock Radio Jakarta. Other roles include;
Chief Editor of The Beat Magazine Jakarta;
Indo editor of The Beat Magazine Bali and
regular contributions to IP Entertainment.
When asked to join Lets Eat team her
comment; “I should be careful not to get
fat!” \MK
Formerly worked full-time on the editorial
team of a local tourism magazine, but found
the life of a freelance writer suits her best
and allows her to follow her passions in life,
writing and travelling – while worshiping
the beauty of nature at the same time. \AM
Alison
Meita
Ari
Office
Khrisna Building II, 2 FloorJalan Raya Kuta 88RKuta, Bali 80361, Indonesia
nd Ph +62 361 961 0066Fax +62 361 762 [email protected]
Mahendra Ari GunawanHendra OktavianoAlison Elizabeth BoneMeita Kasim Ari MustikawatiInggita KasimKarena van MaanenKenyo CaktiHeri ObrinkTaufiq TQRendy RustamLidya JuliantyWayan BudiyasaYunata OctavianoTommy S HeriadiAgung SellyI Wayan WartanaI Nyoman SupartikaI Nyoman SusilaHenry A Bloem
Senior AdvisorManaging Director
Editor-in-ChiefTA Bid Business Development
Writers
Senior Graphic Designer TA Bid Graphic Designer
Graphic DesignerPhotographer
Account DirectorAccount Executive
Web Guys
Dirtribution & Circulation
Food and Beverage Advisor
•••••••••••••••••••••
10 www.letseatmag.com
new entries
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Conquering The Challenge
Banyan Tree Ungasan, Bali proudly achieved the
runner-up position in the MLA Black Box Culinary
Challenge 2010, held at Nikko Bali Resort and
Spa. Competing teams were given a black box
containing various items and then had 24 hours to
present a 3 course meal. Chef de Cuisine Mandif
Membrano Warokka, Chef de Partie Antonious
Agung Suryandita, Commis Deni Sugiarto and Demi
Chef de Partie I Putu Agus Subawayasa impressed
the judges with their talent and team work. Banyan Tree Ungasan, Jalan Melasti Banjar Kelod, Ungasan, Phone +62 361 300 7000 \AM
Bulgari, Sweeps Away the Award!
The Bulgari Hotel and Resort Bali
team took away gold at The Meat and
Livestock Australia (MLA) Black Box
Culinary Challenge 2010 during the gala
dinner held at the Nikko Bali Resort & Spa
in November. In addition to winning the
first prize, Bulgari also swept away two
additional awards during the prestigious
world class competition, supported by
Bali Culinary Professionals (BCP). Bulgari Hotels & Resorts Bali, Jalan Goa Lempeh, Uluwatu, Phone +62 361 848 1000 \AM
Shine with the AwardThe Westin Resort Nusa Dua, Bali has once again
been recognised for its high-end services and
facilities by winning two categories at the recent
Indonesia Travel and Tourism Award 2010-2011 in
Jakarta. Westin Bali was officially presented with
awards for Leading Family Resort and Best MICE
Venue in Indonesia. The Westin Resort Nusa Dua,
Bali, Kawasan Pariwisata, Nusa Dua, Phone +62
361 771 906 \AM
Tri Hita Karana
2009 gold medal winner, Mercure Resort Sanur recently
welcomed the assessment committee for the annual Tri
Hita Karana awards. The awards aim to actively promote
the Balinese principles of Tri Hita Karana, which includes
harmonious relations between humans and God, the
environment and fellow humans. The management of
Mercure Resort Sanur hosted the committee with a Balinese
style welcome cocktail. Mercure Resort Sanur, Jalan
Mertasari, Sanur, Phone +62 361 288 833 \AM
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8th Culinary Challenge AwardDiscovery Kartika Plaza Hotel is proud to announce that it
received the prestigious ‘8th Culinary Challenge Award’
during the Nusa Dua Fiesta. F&B Artist, Made Sumanita
brought his unique skill and special design ability to the
contest and successfully achieved Silver Medals for two
categories. Discovery Kartika Plaza Hotel Hotel &
Villas, Jalan Kartika Plaza, Kuta, Phone +62 361
751 067 \AM
new entries
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Halal Food at Aston Denpasar
Aston Denpasar Hotel & Convention
Center recently obtained a “Halal”
Certificate from Majelis Ulama
Indonesia for their food and beverage
products. They are the first four
star hotel in Denpasar to receive this
certification. Aston Denpasar Hotel & Convention Center, Jalan Gatot Subroto Barat 283, Denpasar, Phone +62 361 411 999 \AM
The Leading Airport Hotel in Bali!
The Patra Bali Resort & Villas has
been named Indonesia’s Leading
Airport Hotel by the Ministry of
Culture & Tourism, and Indonesia
Travel & Tourism Award (ITTA)
Foundation. The award was
announced at the Indonesia Travel
& Tourism Award Gala Dinner in
Jakarta. The Patra Bali Resort & Villas, Jalan Ir. H. Juanda, Kuta, Phone +62 361 751 161 \AM
Follow the Jaks!
Following it’s first and second outlet on Kuta
Sidewalk and Sanur, Flapjaks recently launched a
third outlet at Kuta Beach, the most iconic place
to visit in Bali. Flapjaks Kuta Beach offers their
most acclaimed pancakes, waffles, smoothies and
various flavours of gelato to enjoy while watching
the golden sunset falling over Kuta Beach! Flapjaks Kuta Beach, Jalan Pantai Kuta, Phone +62 765 673 \AM
Aston SOS!
To ensure guest safety and comfort, Aston at Grand Kuta Hotel and Residence
conducted a two day First Aid Training course, including CPR for all their staff.
Aston at Grand Kuta Hotel and Residence, Jalan Dewi Sri, Legian, Phone +62 361 300 0888 \AM
WIne and iPad?
Kayuputi Restaurant has been recognised, for the second year running, with the
prestigious Award of Excellence, by the world known Wine Spectator Magazine. In
winning this award and to continue to offer inspiring experiences to guests, Kayuputi is
proudly introducing its extensive range of wines on an iPad, all put together by Sommelier
Harald Wiesmann – the man who knows the perfect wine for your palate! The St. Regis Bali Resort, Kawasan Pariwisata Nusa Dua, Phone +62 361 847 8111 \AM
local cuisine
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I ndonesia is a Muslim country, so pork isn’t
enjoyed on other islands, as it is here in
Bali where the population is mostly Hindu.
The Balinese often keep pigs behind the
house, feeding them on food scraps for that
important time when they will be killed and
eaten, usually when still young, as suckling
pig is particularly tender. It will then be spit-
roasted to perfection.
You can see Babi Guling restaurants all over
the island and each area has its favorite -
Ubud has Babi Guling Ibu Oka; Denpasar
has Babi Guling Chandra; and Nusa Dua has
Babi Guling Dobil. But today we are visiting
Warung Babi Guling Sanur!
Propelled by Ibu Cok La and continued by
her oldest daughter Ibu Ni Wayan Peni;
A Balinese Favorite
Warung Babi Guling Sanur has enjoyed a
reputation as the best in Sanur since it first
opened in 1985. Today the place is packed
with a swarm of local Balinese, guests
from Jakarta, Asians tourists, and Dutch
expatriates, so we are lucky to get a table!
Ibu Cok La herself is there, looking busy
behind the counter, and we can’t wait to
taste the best Babi Guling in Sanur!
Finally it arrives – the festive Nasi Babi Guling. The plate is filled with pork goodies
– fillets of tender sucking pig, fried pork, pork
satay, fried pork organs, pork sausage, fried
ground nuts, and pork skin crackers. There is
also pork and young jackfruit soup, urapan,
vegetables in coconut shred, steamed white
rice and sambal matah. It disappears pretty
quickly, and Inggita our graphic designer
Babi guling or suckling pig, is Bali’s most famous dish. Ask a Balinese person what their favorite food is and there is a good chance they’ll say “Bali Guling.”
Warung Babi Guling Sanur
Ni Wayan Peni & Ibu Cok La
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says that the pork sausage is the best she
ever had. I personally enjoy the sweet and
spicy Pork Satay so much that I have to
order a full portion. The recipe for this red
satay was created by first daughter Ni
Wayan Peni. “I experimented a lot before
coming up with the perfect taste,” she says
while joining us at the table. “Today I just got
an order for 200 pieces from Jakarta,” she
adds proudly.
If pork is not your thing, try the Ayam Betutu,
Chicken with Balinese Spice Mixture. Smoky,
strongly spiced, tender chicken served with
urapan, vegetables in coconut shred, telur pindang, steamed egg, and fried ground
nuts, and sambal matah. We accompany our
meal with homemade pig skin crackers and
a fresh icy orange juice.
For the taste of authentic Babi Guling,
make sure you stop by this simple yet lively
warung. Mind you, make sure to come early
on New Year’s Eve – it gets so full that they
have to open their house in the back to
accommodate all the hungry people. \MK
WARUNG BABI GULING SANURJalan By Pass Ngurah Rai 256, Sanur Phone +62 361 287 308Opening Hours 11am – 09pm Seating 44Sanur Map B - 3
Pork SatayNasi Babi Guling
Ayam Betutu Orange JuiceHomemade Pig Skin Crackers
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market place
Kou means aroma in Japanese and this sweet little
shop tucked into Monkey Forest Road in Ubud
presents a range of exquisite homemade jams and
sea salt utilizing the natural bounty of Bali.
KOU Jams are made using the freshest of hand selected
island fruits which are then slow cooked to preserve the
natural sweetness. Pectin and citrus acid are the only
additives. The bright and modern shop features attractive
pale timber shelves hosting neat stacks of dainty jars
topped with linen, and jars of Kusamba sea salt. There
are cute knitted pouches for the jams, paper gift bags
and an assortment of boxed sets and baskets.
We head straight to the tasting table and slowly work
through the whole range. The chunky
Pineapple and Guava is a good combination,
with the guava taking the edge off the sweet
pineapple. The Passionfruit and Tangerine
is tangy and syrupy; Apple Cinnamon is
like apple pie in a jar, while the bestselling
Mango provides a pure taste of the tropics.
Grape & Buni has the most unusual flavor;
buni is a small fruit native to Bali, similar to
cranberry it has a slightly sour taste and is
often used in jam. It is good, but I have to
say the Milk Caramel is my favorite with the
taste and texture of thick gooey melted
toffee. I am tempted to buy some, but don’t
know if I could be trusted not to eat the
whole jar in one seating.
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The sea salt range comes from Kusamba, a
village in the east of Bali that is well known
for making sea salt with traditional methods
that preserve the natural goodness of
seawater minerals. The flavor is delicate
and smooth, more mellow and less salty
than regular table salt. The Herb Sea Salt is mixed with rosemary and basil and this
alone would make an excellent seasoning
for many dishes.
A rail in the corner is hung with long classic
aprons made from natural linen, and some
cute children’s aprons. Jenggala ceramic
table ware and Ate woven table mats and
trays can also be purchased. A small sample
from the KOU soap range is also on display;
homemade soap individually made using a
traditional process where it is aged for two
months. The essential oils and plants used in
this range are all grown in Bali. Minty Green,
Sweet Orange and Vanilla Heaven are just
some of the choices, look our for the Candy
Box set with small cubes of soap wrapped in
a candy like twist. A second KOU shop with
the full range of KOU soaps is located on Jl
Dewi Sita, Ubud.
During our visit to KOU CUISINE a number
of people wonder in, one couple carrying a
Lonely Planet Guide, which recommends the
shop. No one leaves empty handed! \AB
KOU CUISINEJalan Monkey Forest Road, UbudPh +62 361 972 319Open 9am - 8pmUbud Map B - 3
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food story
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achos.JPG
Go to almost any holiday destinations around the
world and you will find Nachos. What started
out in 1943, as an hors d’oeuvre in a restaurant
in the small town of Piedras Negras, Coahuila, Mexico,
close to the border of Texas, is now a worldwide
sensation. As legend has it, A maitre d’ called Nacho
(short for Iqnacio) was creating various snacks and hors
d’oeuvres for his guests one day, and decided to deep-
fry corn tortilla wedges which he then covered in melted
cheddar cheese and pickled jalapeño peppers.
As time went on, the tasty treat became known as Nachos
in honor of its creator. Nachos eventually caught on in all
of the Mexican restaurants in Texas becoming a classic
Tex Mex item, but up until 1976 Nachos were prepared
the original way chef Nacho had made them which was
costly and time consuming. Recently, the advent of
packaged tortilla chips and ready made cheese sauce,
together with more specialized serving equipment have
made Nachos a very popular and inexpensive fast-
25
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food snack item. A modified version of the dish, with
permanently soft cheese and pre-made tortilla chips
was marketed by a man named Frank Liberto beginning
in 1977, during sporting events at Arlington Stadium,
Texas. This version of nachos became known as “Ball
Park Nachos.” During a Monday Night Football game,
sportscaster Howard Cosell enjoyed the name “nachos”,
and made a point of mentioning the dish in his broadcasts
over the following weeks, further popularizing the snack
and introducing it to a whole new audience.
The recipe for the original nachos is very simple. Cut a
stack of corn tortillas into 4 wedges, fry them in about an
inch of vegetable oil till crisp, place on a baking sheet and top
liberally with cheddar cheese, and jalapeno pepper slices.
Nachos with an abundance of toppings are sometimes
called “loaded nachos” or “super nachos”, usually served
as an appetizer at bars or restaurants in the United States
and generally tend to be as sizable as a meal. The dish
is normally prepared in this manner: The tortilla chips are
arranged on a platter, meat and refried bean toppings
are then added, and the entire platter is smothered with
shredded cheese. The platter is then put into an oven or
microwave to allow the cheese to melt. Toppings include
ground beef, chicken, chili con carne, onions, salsa,
guacamole, sour cream, lettuce, tomatoes, pickles.
In Bali Nachos are just as popular as anywhere else and
can be found in many restaurants and bars. If reading this
article has given you a craving for this all time Mexican
classic, then Let’s Eat! is happy to share its favorite nacho
places.... Mojo’s Flying Burritos, Mama’s, Naughty Nuri’s
Warung, Jazz Bar and Grille and Hard Rock Café. Buen
Provecho! \MK
http://laurenstable.files.word
press.com/2010/05/im
g_56601.jpg;
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spotlight
Barbecue Pork Ribs
Nachos
For the past fifteen years Naughty
Nuri’s Warung Ubud has been luring
people with it’s legendary barbecue
pork ribs and wicked martinis. Finally Nuri’s
has made it to the beach, with the opening
of a second restaurant on Jalan Batubelig.
It’s easy to find just look for the sidewalk
barbecue and a lively crowd.
Eva is our vibrant hostess and tells us that
she and husband Bruno would regularly
make the drive up to Naughty Nuri’s in Ubud
and became good friends with the owners
Nuri and Brian. Eventually they asked if they
could open a branch down in Seminyak,
and the rest, as they say is history. While
much of the same menu is in place, Bruno,
a French chef has added some ‘Batubelig
twists.” However die-hard Nuri’s fans will be
pleased to know that the famous barbecue
pork ribs are just the same. As Eva says,
“We wouldn’t dare change such an infamous
recipe.” The Martinis too are faithful to Nuri’s
originals and every bit as lethal.
The laid back atmosphere, breezy terrace
and big chunky wooden tables are
reminiscent of Ubud, but the Batubelig
branch definitely has its own personality.
Eva, an interior designer has obviously had a
lot of fun creating a comfortable space that
is rich with quirky details and imbued with
irreverent naughtiness. Ornamental pigs turn
up on the tables, the bar and the walls, while
a flying pig dangles over the entrance. The
lamps she created out of aluminum buckets
and glass beads were torched – to give
them a barbecued look. Fulfilling a secret
fantasy to be a graffiti artist she then spray
painted her kids names across the base of
the bar. The graffiti theme continues in the
bathroom which has a blackboard for people
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to scribble the kind of naughty things that you
often find on the back of toilet doors. Another
blackboard next to the bar lists famous Martini
drinkers; James Bond, Ernest Hemmingway, Billy
Wilder, below which is NNW’s Hall of Infamy – if
you drink four Martinis and are still able to hold a
piece of chalk, you can add your own name.
Behind the bar is a sign ‘Drink Responsibly,
We Want You Back (hic).’ Rather apt in view
of the self proclaimed “Brutal Martinis,” a
glass of straight up, shaken not stirred pure
naughtiness with five shots of Absolut, or gin
served with an olive or a twist. Margaritas are
also popular, but I am quickly seduced by the
Naked Shrek a refreshing, dark green grassy
looking drink dense with fresh mint, Bacardi, gin
and lots of lemon. A generous plate of Nachos
accompanies our cocktails, crispy fried tortilla
chips and homemade refried beans, laden with
tangy salsa, cheese and big juicy jalapenos.
As our Ribs sizzle on the barbecue, we try
the French influenced Bebek Goreng. This
innovative and tasty dish features Duck confit
prepared and baked French style, then fried Bali
style, the result is crispy salty skin and flavorful
succulent flesh. The Ribs are huge, tender
and meaty, basted in Naughty Nuri’s much
loved, highly sought after and slightly sweet
secret sauce (staff have to sign a confidentiality
agreement.) Other grilled delights include The
200 day grain fed Black Angus Steak, Tuna Steak and Gourmet Sausages. Indonesian
dishes and burgers are also offered, and the
homemade sambal makes a spicy and delicious
addition to everything. We finish with a seriously
good Cheesecake that is light, fluffy and gelatin
free, drizzled with crunchy passion fruit pulp.
Cheeky tee shirts and other items are for sale
and gift certificates are available.
I read on the menu that this is a “Funky street
side haven especially for the naughty but nice
people in Bali.” You don’t need to be naughty to
enjoy Nuri’s but come hungry and don’t forget
to bring your sense of humor. \AB
NAUGHTY NURISJalan Batubelig 41, KerobokanPh +62 361 847 6722Open 11am – 10pm. Seat 80+Seminyak Map A - 1
Naked Shrek
Bebek Goreng
Cheesecake
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cover story
OCEAN TERRACECelebrating Seafood
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Candle light, beachside tables, the murmur of waves lapping
on the shore, a pianist playing classical music on a grand
piano….. Settings don’t get much more romantic than this.
Throw in a menu inspired by Bali’s freshest seafood catch, and you
have Ocean Terrace, the signature restaurant of The Laguna A
Luxury Collection Resort & Spa, Nusa Dua.
The water theme is all pervasive at The Laguna, with absolute beach
frontage, and seven swimming pools sprawling over 5000 square
meters. Seafood fits the theme well, although the menu also includes
Indonesian and Continental influenced meat, poultry and vegetarian
dishes. But it’s the ocean catch that has reeled us in and we are
soon indulging in all sorts of delicacies, starting with the a la carte
menu and finishing with the seafood barbecue buffet.
Beef Tenderloin
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But first, a sunset cocktail. I have to say that ‘The Cocktail Collection
by the Luxury Collection’ is truly a sight (not to mention taste)
to behold. Where to begin? A Snakefruit Amarezza, Grapefruit Sangria, Tamarillo Seductive….. or maybe The Anastasia with it’s
blend of vodka, pomegranate puree, rosemary infused agave and
champagne? My eventual choice of The Last Cocktail proves to be
excellent. A thoughtfully contrived gin based elixir blended with pear
and prosecco and infused with rosemary and cloves. It is aromatic,
wonderfully herby and refreshingly unique.
Moving on to starters, there are dainty little Tuna Oyster Rolls, fresh
thinly sliced tuna encasing an oyster and topped with a tangy ceviche
bursting with coriander, lemon and chili. The Sushi Set is served with
classic Japanese minimalism, but there is nothing minimalist in the
taste. The Sashimi on ice, and the chilled, caviar-topped sushi rolls
filled with pickled daikon are simply lovely. An impressive stack of
Clams follows, lightly sautéed with ribbons of bell peppers, butter,
cream and white wine. The Seafood Platter would satiate the most
ardent of seafood lovers, with the exquisite freshness and flavor of
whole lobster, Padi Padi (a type of snapper,) succulent king prawns,
clams and tender squid. In a brief divergence from seafood, there
is also a Beef Tenderloin served with a beef Jus, and shitake
mushroom ravioli doused in truffle foam.
Sushi Set Pistachio Gateau
The Last Cocktail
Clamps
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Tuna Oyster Roll
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Then it’s more seafood as we wander over
to the barbecue, which is available nightly
and includes sea bass, prawns, clams and
squid. There is also a wide choice of rice,
including the nutty and nutritious beras merah (red rice,) and a boat shaped buffet
with a striking display of prawn cocktails,
salads and mussels on ice. At Rp. 299,000++
it makes exceptionally good value.
The ‘Wines of the World’ list has a good
selection, and also provides a ‘Tasting’
set of three different red or white wines.
We finish our meal with a lovely dessert
of Pistachio Gateau, a very fine patisserie
cream encased in a thin and light sponge,
with sides of mango, and strawberries
stewed with star anise, brandy snap wafers
and mango ice cream. A Trio of wandering
minstrels serenades us through dessert.
Ocean Terrace is lucky to have two highly
talented chefs at the helm, award winning
Executive chef, I Made Putra (President
of Bali Culinary Professionals;) and Danish
born Executive sous chef Nikolaj Retpen, the
newest addition to the Laguna team. So the
quality of the food and the innovative menu
comes as no surprise. \AB
OCEAN TERRACEThe Laguna, A Luxury Collection Resort & SpaKawasan Pariwisata, Nusa DuaPh +62 361 771 327Open 11am -11pm, seat 140Nusa Dua Map D - 4
Seafood Platter
JALAN RAYA PANTAI, KUTA BALI RSVP +62 361 766100THIS PROMOTION IS VALID THRU DECEMBER 2010
Rp 135.000 NETT/PERSON
en jo y yo ur sel e c t ion of
m a i n c o u r s e & d e s s e r t
s a m p l er p l at e s f or on ly
p r e s e n t s
new restaurant
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Kemayangan translates loosely
as ‘great surprise’ and this new,
unassuming restaurant, specializing
in Peranakan style seafood, is just that!
Javanese owners, Bejo and Igan, are old
friends who have both traveled extensively
across Indonesia and share a love of good
food. They also shared a dream of creating
a restaurant that served up seafood with a
difference - and so Kemayangan was born.
Peranakan cuisine dates back to early
Chinese migrants who settled in Malaysia,
Singapore and Indonesia. This style of
cooking blends Chinese ingredients and
wok cooking techniques with Malaysian /
Indonesian spices. The results are aromatic,
bursting with flavor and rather spicy. Key
ingredients include coconut milk, galangal,
pandan leaves, lemongrass, kaffir lime
seafood surpriseleaves, pepper, chili and ginger. Spices are
ground into a thick paste which makes the
base for most dishes.
Bejo describes the menu as Peranakan
style, but infused with a twist. As he points
out, Cumi Celaga is a common enough
dish in Indonesia, but he wanted to make
his version different. The result is a very
crispy batter encasing tender squid, with
alternating bursts of chili, salt and pepper,
an excellent and invigorating dish. Crab is a
house specialty and is prepared in four very
different styles. The Red Crab is doused
with a generous tomato based sauce
thickened with egg, and manages to be
sweet, sour and fiery, all at the same time. I
really enjoy the Black Crab and its peppery
sauce – which has a rich creeping flavor –
at first it seems mild and slightly sweet but
Kemayangan
Black Crab
Fresh Fruit
Fresh Fruit
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jelly. A simple drinks list includes Bintang,
juices, soft drinks and iced tea.
The setting is bright, modern and spacious,
this is not the place for lingering candlelit
dinners and designer cocktails, but if you
want to experience authentic Indonesian
style seafood and genuine sambals then this
is a fine option. The concept is simple, as
Bejo says, “I want people to eat a lot of crab
then go home with a smile.” \AB
KEMAYANGANJalan Merta Nadi 86, KutaPh +62 361 743 5500Open 11am-10pmSeat 50 paxKuta Map A - 4
then the pepper kicks in creating a delightful,
rich, lingering warmth. I have never tasted
anything quite like this.
Fresh fish includes Ikan Panggang, Red
Snapper baked in a banana leaf. This
whole fish served with eight sambals which
basically fall into three categories that I
would describe as hot, hotter and ‘oh my
god my mouth is on fire hot.’The Gami from
Borneo, and the soybased Kecap from Java
are particularly good, but the Dabu Dabu,
from Manado is my favorite and reminds me
of a fresh Mexican salsa, with a mix of finely
chopped tomatoes, onions and chili with
overtones of fresh lime. The refreshing slices
of green mango, cucumber, and kemangi
leaves served on the side are excellent for
cooling the palate. As is the complimentary
dessert of chilled melon balls and cubes of
Red Crab Cumi Celaga
Tahu Goreng Ikan Panggang Iced Tea
great deal
42 www.letseatmag.com
You can hardly miss this place. You have
probably seen it as you drive along Sunset
road towards Seminyak – a colorful arrow
points to the warung and a provocative sign
calls out “Stop, makan yuk!” or Stop, Let’s eat!
Campur Campur is a family owned warung that
offers authentic Indonesian home cooking at a
very good price, making it a favorite for locals
and expats alike.
Specializing in food from Bali, Java and Jakarta,
Campur Campur, Seminyak is the second branch
of this warung. The first is in Kuta, further down
Sunset road. “My mother in-law, Ibu Widya
Suganda, created most of the recipes,” says
the smiley owner, Ketut Resmawan, whose own
love of food led to the creation of this restaurant.
“That’s why we call it Campur Campur Ibu Widya
– because she used to cook everything herself.
Now she only supervises.”
The warung has a breezy outdoor terrace,
under a traditional bale roof and also an indoor
area. You can choose from the ready food buffet
on display, or order from the a la carte menu. We
head straight to the display and Ketut helps us
choose what he calls the typical Nasi Campur Jawa, a delicious combination of white steam
rice with rendang sapi (beef), tumis terong teri, eggplant sauteed with dried anchovies, lumpia sayur, vegetable spring rolls, sambal goreng kentang potato fried with chili sauce, and sambal terasi chili shrimp paste.
We also choose a Nasi Uduk ala Campur Campur. Nasi uduk is a traditional Indonesian
style of cooking rice soaked in coconut milk,
rather than water, which creates a lovely flavor.
To this was added ayam goreng kriuk, crunchy
fried chicken, tumis buncis, sautéed chick peas,
tempe manis soybean cake, tumis kacang
Nasi Campur Jawa Sop Buntut
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panjang sautéed long beans, bihun, vermicelli, sate lilit ikan, fish satay and terasi.
We finish the two plates quickly and just manage
to squeeze in some items from the a la carte menu,
starting with Sop Buntut an Indonesian style oxtail
soup which is incredibly rich and delicious, served
with sambal and kecap manis, a mix of palm sugar
and soy sauce. At Campur Campur, the Gado-gado,
an Indonesian dish comprised of a vegetable salad
served with a peanut sauce dressing, is simply and
deliciously home styled with a mixture of blanched
shredded, chopped, and sliced green vegetables
such as cabbage, kang-kung, bean sprouts, young
boiled jack fruit, string beans, fried tofu and tempe,
boiled potatoes, egg and lontong, rice cakes.
Another must try is Bebek Goreng Cabe Hijau,
a tasty and tender fried duck thigh served with
steamed rice and savory green chili.
From the drink list we enjoy the Es Jeruk, sweet
orange juice and for desert we try the Rujak Campur Campur, the sweet and spicy fruit salad
which is a favorite of many customers. We finish
with Es Buah Campur, mixed fruit soaked in shaved
ice, syrup, condensed milk and sugar.
All food in Campur Campur is served without MSG,
which sets it apart from many other warungs. Give it
a try – I am sure you’ll like it! \MK
WARUNG MAKAN CAMPUR CAMPUR IBU WIDYAJalan Sunset Seminyak No.18 X Ph +62 361 847 5939Open 10am – 10pm / Seating 50 Seminyak Map C - 4
Nasi Uduk ala Campur Campur
Rujak Campur Campur
Gado Gado
Es Buah Campur
Bebek Goreng Cabe Hijau
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healthy food
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Desa Seni translates as art village and this
extraordinarily pretty boutique wellness resort
in Canggu has been set up in the style of
an Indonesian village. Antique wooden joglo houses
create atmospheric accommodation, and a range of
dining options. Co founder Tom describes a vision that
incorporated “Farming, yoga, unlimited potential for
creativity and integration with the local community.” And
slowly but surely, in a true labor of love, he and business
partner Howard created Desa Seni.
The resort is small, intimate and friendly and visitors are
welcome to drop by for an inspiring yoga class in the
soaring open air pavilion, be pampered at the Merapu
spa, and enjoy creatively healthy food in one of three
joglos, Rumah Uma (communal house) Rumah Makan
(eating house), Rumah Bendi (Artist Wayan Bendi,) or in
the privacy of a pool side bale.
We follow a winding, flower filled pathway that leads
us through the resort and into Rumah Uma, a quaint
teak house from East Java. Bamboo floors, antique
furnishings and views over the flourishing gardens add
to its charm. The organic vegetable gardens were one
of the first projects and local farmers were brought in
to oversee the planting, tending and harvesting. These
now produce 80% of the fruit and vegetables served up
in an array of healthy, unique and tasty dishes. Tom, a
seasoned and imaginative chef describes the menu as
“Having its own identity,” which is imbued with an “artistic
and creative flair that melds western, Mediterranean,
Asian and Indonesian cuisine.”
Elixirs include the Anti Anxiety Blood Cleanser, a dense
green blend of fruit, spinach, celery and coconut, and
pure extractions such as Carrot and Beetroot filled with
naturally sweet goodness. The Rehydrator, a refreshing
blend of watermelon and mint does its job admirably.
Thankfully the ‘health’ tag doesn’t preclude alcohol, so
a selection of wines and champagnes can be enjoyed
with a meal.
The wholesome Raw Garden Salad comes just the
way I like a salad, with clearly delineated colourful
piles of grated carrots, beets, broccoli and cauliflower
florets, cabbage, walnuts and juicy raisins, with a lemon
vinaigrette on the side. The vegetables have been
picked young and have that unmistakable, fresh from the
garden crunchiness. The Desa Seni Pizza is deservedly
popular and features a thin slightly chewy base stacked
with feta and more of those wonderful vegetables – this
time marinated in olive oil, shallots, garden herbs and sea
salt, and roasted to sweet perfection. This has to be
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Raw Garden Salad
Carrot and Beetroot
Desa Seni Pizza
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the most nutritious pizza on the island, and health factors
aside – it’s totally delicious. We also have a Pasta Primavera
with penne pasta and sautéed vegetables doused in white
wine, olive oil and a touch of capers. Organic free range
chicken, sourced from the north of Bali turns up in the Ayam Kelapa Sandwich, (Balinese Chicken Salad on flat bread,)
while Jimbaran fishermen provide the fish and seafood in
dishes such as Fresh Calamari with green papaya, mint and peanut dressing and Udang Maluku (grilled shrimp served
with a lentil and date salad.)
You certainly won’t find anything ordinary on the menu, but
that’s hardly a surprise because there is nothing ordinary
about Desa Seni. Drop in for a meal, a yoga class, a massage,
or stay for a few days and enjoy the innate sense of wellness
that comes from just being here. \AB
DESA SENI, A Village Resort Jalan Subak Sari #13, Pantai Berawa, Canggu Ph. +62 361 844 6392Open 6.15am – 10pm
Pasta Primavera
the specialist
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I Nyoman Suastikaoriental and Western philosophy
I Nyoman Suastika’s life has always
centered around food. Born and raised
in Bali, Suastika began cooking at a very
young age, when his mother started her
own small ready-to-eat restaurant. From
the age of nine he would spend all his
free time helping his mother preparing and
chopping the ingredients for her customers.
“My mother’s natural talent and my father’s
sense of art have been the biggest
inspiration throughout my career, I would
not be involved in the kitchen if it wasn’t for
them,” he says.
Realizing that being a chef was his calling,
he took his first job as a steward at the
Bali Dynasty Resort in 1990. A year later,
he became a cook’s helper, and learned to
work with countless spices and exotic grains.
Suastika’s never ending quest for perfection
made him quickly rise through the ranks of
his job at the Bali Dynasty Resort. He took on
the Executive Chef position in 2009. He also
expanded his horizons on several trips to
Perth, Australia in order to support the yearly
“Back to Bali Dynasty Party,” and the “Perth
Holiday & Travel Expo”.
Now as executive chef, Suastika’s menu
reflects his personal culinary philosophy –
creating Oriental flavor with Western style
dishes in a colorful presentation. His specialties
include Beef and Guinness Pie, Gracie’s Steak,
Mongolian Stir Fry and Charbroiled Fillet Steak
with Tamarind Sauce. \AM
I NYOMAN SUASTIKAExecutive Chef Bali Dynasty ResortJalan Kartika Plaza, TubanPh +62 361 752 403Kuta Map B - 4
Gracie’s Steak
Mongolian Stir Fry and Charbroiled Fillet Steak with Tamarind Sauce
the specialist
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G reg C. Lawrence grew up in
Singapore and inherited a
passion for cooking from his
mother and grandmother who cooked rich,
delicious tasty meals. Originally working
from memories of watching them prepare
various meals, Greg began his first stint in
the professional kitchen at the age of 14
when he took an apprenticeship at Denni's
American Restaurant. “I'm not sure if it was
legal or not to work at that age, but I just
loved to work in the kitchen,” Greg says.
For the love of food, he decided to further
his knowledge in the culinary arts by
travelling around the world, eventually
visiting 38 countries and working closely
with many talented chefs who provided
great inspiration - including Fabrice de
Barsy and Peter Ho. “I met Fabrice in 1988
at the Saxophone Bar & Restaurant and he
provided the opportunity to learn classic
French cooking at his restaurant where
I worked for 8 years.” Greg adds that his
speed and dexterity in the kitchen are
thanks to his training with Chef Peter Ho.
In 2007, Greg settled in Bali where he co-
designed and coordinated the Chinoiserie
Restaurant. Now, as Head Chef at Curry
Power, Greg applies Continental and French
cooking styles on the menu; Pork Vindaloo;
Chicken Kurma; and Fried Beef, amazing
dishes that give his diners plenty of reason
to come back. \AM
CHEF GREG C. LAWRENCEChef of Curry PowerJalan Drupadi II, 12SeminyakPh + 62 361 928 5358Seminyak Map C - 3
Chef Greg C. Lawrence for the love of food!
Fried Beef
Chicken Vindaloo
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let’s cook
The tropical paradise of Bali has an abundance of exotic fresh
fruits. This month Let’s Eat! shows you how to enjoy Balinese style
Rujak Gula (fruit salad.) Rujak is actually a traditional Indonesian
salad consisting of slices of assorted fruits such as pineapple, raw
mango, bengkoang (jicama), cucumber, jambu air (water apple) and
kedondong, served with sweet, sour or spicy hot sauce. While Rujak Gula is a Balinese fruit salad served with sweet sauce. Enjoyed as a
dessert, Rujak Gula can be found all over the island, including beach
side vendors. It is fresh, delicious and easy to make at home.
Ingredients:- Selection of thinly sliced fresh fruit- 1 tbs sugar- 1 tbs liquid coconut or palm sugar, mixed with water and boiled to thicken- ½ tbs terasi (shrimp paste)- 1 bird eye chili- Salt to taste
Method: Using mortar and pestle, grind the ingredients into a paste. Add the sliced fruits and mix well. Serve with kerupuk if available. Enjoy! \AM
http://eatingasia.typepad
.com/eating
asia/2009/04/rujak-two-w
ays.html; http://w
ww
.flickr.com/photos/ikhlasulam
al/2368425257/sizes/o/in/photostream/
Lovers of good coffee and ambient surroundings in which to
enjoy it will feel right at home at Coffee & ..., located on Monkey
Forest Road, Ubud. The entrance leads into a modern style
coffee shop with simple furniture, and shelves lined with pouches
of ground coffee, coffee beans and some rather lovely carved
wooden ducks. A glass display counter is filled with fresh fruit and
a selection of sweets including tiramisu, cheesecake and a rack of
fresh waffles. Glass jars hold chocolate cookies and a basket is filled
with cellophane wrapped lemon, and chocolate madalenes.
A steep narrow stairwell leads up to a cosy lounge area scattered
with Thai cushions, perfect for relaxing with a magazine, curling up
with a laptop (wifi is free) or catching up with friends. The attractive
long timber breakfast bar is open to the elements and overlooks
plant filled window boxes and down on to Monkey Forest Road.
I spot more cute wooden ducks, big stacks of magazines, and a
convenient bell on the wall, which summons a waitress so you don’t
have to go all the way downstairs.
Coffee & ... opened in August 2010 and we meet the charming ‘girl
team’ behind it - Sunny and Mio from Korea. I ask about the origins
of the café and Sunny laughs and says “I am coffee crazy, and
needed a place to have really good coffee. ”The girls created their
drink zone
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Waffels and Cream Mocha Frappuccino & Ice Cafe Mocha
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Chicken Cocktail Hawaiin & Garden Salad
Hot Caramel Latte Espresso Con Panna
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While we are eating a huge thunderstorm
hits Ubud, but it doesn’t matter because we
are cheerfully ensconced in this comfortable
café, and the long rainy afternoon with
Mio and Sunny is fuelled by great coffee,
great food and lots of laughter. Jokes and
laughter aside, the girls are really serious
about quality and standards and it shows in
every aspect of this lovely little café. \AB
COFFEE & ...Monkey Forest Road No 67, UbudPh +62 361 972950Open 8am – 10pm Ubud Map B - 3
own unique blend with a good strong mix
of beans from Java, Bali and Africa. I feel
compelled to ask about all the ducks, and
again Sunny laughs and tells me that the
Korean tourists love ducks (as well as good
coffee) and buy them as souvenirs.
Coffee comes in many guises, Oreo Frappe,
Cappuccino con Cacao, Espresso con Panna. It can also be ordered in a set,
accompanied by waffles, fruit salad or
various breakfast items. A waitress soon
appears with a tray laden with tantalizing
concoctions. The Ice Café Mocha is rich
and milky with just the right amount of
chocolate. The Mocha Frappuccino is a
tower of coffee, milk, chocolate syrup, ice
cream and swirls of whipped cream finished
with a waffle stick. On the warm side there
is a smooth Hot Caramel Latte with silky
hints of caramel. We also try a couple of
juices, an invigorating sweet and sour Green Mango and a fresh and fragrant Strawberry
Juice. The Korean tradition of tea drinking is
also honored admirably, with healthy blends
such as Dandelion, Pomegranate and
Buckwheat.
The menu features snacks, salads and
sandwiches including the Garden Salad, a big bowl of crispy mixed leaves, carrots,
feta and croutons with an exceptionally
good citrus infused dressing. The Spicy Tuna a la Greka and Chicken Cocktail Hawaiian sandwiches are wrapped in the
softest, freshest bread and filled with plenty
of salad. I also recommend the Camenbert honey pocket sandwich. The homemade
American style Waffles are wonderful and
served with a choice of ice cream, cream
and syrups, a perfect accompaniment to
coffee. But there is nothing quite like getting
your coffee fix with a dose of ice cream, and
the Affogato is just the thing. Strong sticky
bitter espresso drizzled over the sweetest
vanilla ice cream.
Affogato Green Mango & Strawberry Juice
dessert
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I always enjoy a meal at Ultimo Restaurant.
Not only do they have good pasta, pizza,
steak and a very good Osso Bucco, there
is also an impressive list of Italian desserts
that are not easily found elsewhere in Bali.
The restaurant setting includes a stylish
bar at the front, and an impressive open air
space at the back, between the two is an air
conditioned indoor room that is perfect for
groups. We take a seat in the pretty garden,
and like children eyeing presents under a
Christmas tree, we gleefully look through the
dessert menu.
ultimoAn Italian Affair
Fondente Al Cioccalato Con Gelato
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We start our Italian dessert affair with some
mocktails. First a Green Menta, mint leaves
muddled with pineapple and lemon juice,
coconut cream and sugar which creates
a strong minty taste countered with the
sourness of lemon, which is very fresh.
Mountain Love is next and it lives up to
it’s name. The mountain of yellow and red
shaved ice stacked in a martini glass is as
sweet as a mountain of candy, blended with
orange juice, lime cordial and grenadine.
Now it’s time for dessert. Budino Di Cioccolato is first – two pieces of warm
chocolate cake topped with vanilla ice cream
and strawberry sauce. The sweetness of the
chocolate and strawberry is balanced with
the pleasant warm and cold sensations in
every bite. The Torta Margherita Con Foglia Dolce is my favorite. A huge slab of pale
yellow cake that tastes just like grandma
made it, filled with layers of blueberry cream
custard, and glazed with chocolate and
blueberry sauce. Divine! A favorite with the
ladies is the classic Pannacotta ai Lamponi, a sweet Italian dessert made by simmering
together egg custard, cream, milk, butter,
sugar, and gelatin, and finished with a sour
raspberry sauce. And of course, what is an
Torta Margherita Con Foglio Dolce
Mountain Love
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Italian dessert affair without Tiramisu? One
of the most popular Italian cakes, this is
made with finger biscuits dipped in coffee,
layered with a whipped mixture of egg yolks
and mascarpone and flavored with liquor
and cocoa. The taste is soft and dreamy.
There is just one more dessert that we
simply must try, the best seller in fact…….
If heaven truly exists then God would fill
it’s tables with Fondente Al Cioccolato Con Gelato. A thin crusted chocolate cake,
filled with soft, warm chocolate sauce,
and topped with passion fruit and banana
flambé – banana toasted in rum, strawberry
sauce and vanilla ice cream. There are no
words to describe this dessert, you will just
have to try for yourself. \MK
ULTIMO ITALIAN RESTAURANT Jalan Laksmana No. 104 X & 100 Oberoi, SeminyakPh +62 361 738 720 Opening Hours 05pm – 12pmSeminyak Map B - 3
Tiramisu
Budino Di Cioccolato
Green Menta Pannacotta ai Lamponi
The Three Musicians‘An Insight on Champagne Through the Eyes of a Barman and Guests’
wine knowledge
64 www.letseatmag.com
“Ah, Mr. Consul, how nice to see you again. Did you enjoy dinner?” said Josef, the head bar man in his Tyrolean accent thick with Austrian charm.
“Oh gracious Madame does look healthy,
I am so glad to see you again too,” and
with the move of a man much younger than
Josef’s 65 years, he took the right hand of
Madame Consul and gave it an Austrian
kiss, not touching her skin but only breezing
the back of her hand. It was done in such an
elegant manner and with such devotion that
someone looking on must have thought they
were witnessing a scene from the days of
the Austrian emperor era back in 1895.
“We have had a fantastic time Josef, the
dinner was just perfect. By the way do
we have the same table here?” asks the
Consul, with a beaming false set of teeth,
while pronouncing the word ‘fantastic’ with
a French accent. “But of course Mr. Consul,”
replied Josef as he took the only two
available arm chairs and drew them from the
table for them to sit down, first Madame and
then Mr Consul. They were the last chairs
in the full bar that evening and Josef had
reserved them precisely for two Champagne
glasses. Once the Consul and his wife were
seated, Josef whispered to him, “Like
always Mr. Consul, Duval Leroy Femme du
Champagne?” and the Consul replied, “By
all means Josef, ” then added to his wife,
“Only with Champagne is it a holiday, right
Globy?” Globy was the pet name he gave to
his wife because she looked nice and round
like a globe. (to be continued).
Taken from the unpublished book with the same title by Harald Wiesmann
••••••••••••••••••••••••••••
how to say....
Good morning.
Good afternoon.
Good evening.
I am hungry.
I am thirsty.
I am full.
Ice cube
Eat.... I want to eat.
Black Crab…. I want to eat black crab in kemayangan.
Jam.... I want to buy grape buni jam in kou Cuisine.
Barbecue pork Ribs... I want to try Nuri’s barbecue pork ribs.
Tiramisu…. I am enjoying tiramisu in Ultimo.
Ice Coffee Mocha... I want to order ice coffee mocha, please.
plate and spoon... I need a new plate and spoon.
Wine…. Can I ask a glass of white wine, please.
Lamb Curry…. I like lamb curry at Yut’s place.
Strawberry Juice.. I like the strawberry juice in Coffee &....
pepper... I want some black pepper on my steak .
Strawberry panacotta… I order strawberry panacotta.
Appetizer.... I can make nachos for appetizer.
Low Fat… please bring me low fat milk.
Oxtail Soup... The oxtail soup in Warung Campur Campur was tasty.
Oyster…. The oyster in Ocean Terrace is very famous.
Suckling pig…. Let’s try suckling pig at Warung Babi Guling Sanur.
Spicy…. I love spicy food.
Salty…. It’s too salty.
Hot…. I like hot chocolate milk.
Cold…. I want a glass of cold water.
Selamat pagi.
Selamat siang.
Selamat malam.
Saya lapar.
Saya haus.
Saya kenyang.
Es batu.
Makan.... Saya mau makan.
Kepiting Hitam…. Saya mau makan kepiting hitam di Kemayangan.
Selai.... Saya mau beli selai grape buni di Kou Cuisine.
Iga Babi Panggang... Saya mau coba iga babi panggang Nuri’s
Tiramisu.... Saya menikmati tiramisu di Ultimo
Es Kopi Moka... Saya mau pesan es kopi moka.
Piring dan sendok…. Saya perlu piring dan sendok baru.
Anggur... Boleh saya minta segelas anggur putih.
Kare Domba.... Saya suka kare domba di Yut’s Place.
Jus Stroberi.... Saya suka jus stroberi di Coffee &.....
Merica…. Saya mau sedikit merica hitam di steak saya.
Panacotta Stroberi…. Saya pesan panacotta stroberi.
Makanan pembuka.... Saya bisa bikin nachos untuk makanan pembuka
Rendah Lemak…. Tolong bawakan saya susu rendah lemak.
Sop Buntut... Sop buntut di Warung Campur Campur sangat lezat.
Tiram... Tiram di Ocean Terracce sangat terkenal.
Babi Guling... Mari kita coba babi guling di Warung Babi Guling Sanur.
Pedas...Saya suka makanan pedas.
Asin…. Ini terlalu asin.
Panas…. Saya suka susu coklat panas.
Dingin…. Saya mau segelas air dingin.
Can I order.... please?
Saya mau pesan....
Gabah Restaurant
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Your Culinary Guide
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