Bali Eats

Mamasan continues to operate on Jln. Raya Kerobokan, just with a reduction in opening times. Lunch is served [12.00 to 3.30] and dinner [6.00 to 8.30]. Specials include one of Will Meyrick’s signature dishes from sibling, Sarong, Crispy Pork Belly [pictured] with Szechuan chilli salt, tamarillo and tamarind sauce. Another Sarong favourite is the Tuna betel leaf with lemongrass, green tomato, sambal matah and bumbu pasih . So you can enjoy a few Sarong specials even though Sarong is still closed due to the pandemic. Also on offer at Mamasan are “Tongseng kambing” slow braised lamb wrapped in cabbage with tomato, lime leaf and chilli, served with sambal pedas, “Gai galai” half grilled chicken marinated in red curry paste slowly grilled over coconut husks and Dutch Indonesian salted grouper kroket with chilli garlic aioli, which is a signature dish from another sibling, Ubud’s Hujan Locale. Sundays is Dim Sum Sundays at Mamasan. Not to be missed are the Vegetable samosas, Prawn siew mai, Pork & prawn spring rolls, Crispy chicken dumpling, Steamed prawn “har gow”, Crystal jade dumpling, Thai style curry puffs, Khanohm gai chaai” spinach and garlic chive dumpling and the “Hoi Cho” crab meat roll dumpling. Taste sensations that you will never forget.

Cibo is Italian on Jln. Subak Utara, Canggu. Whether you want just an espresso with a sandwich [toasted foccaccia, porchetta ham, rucola and lemon mayonnaise], a snack [selection of dry salumi; salame felino, mortadella, porchetta, spicy salame, crostini and condiments, or a serious meal, it is all here for you. Pasta can be Paappardelle Ragu [slow cooked pork and beef ragu with celery and onion soffritto] or Pumpkin Tortelloni [aged parmigiano cheese fondue with Modena balsamic vinegar with crispy pancetta]. Mains are all meat and very special. Lamb Shank [large shank braised overnight in Sanglovese wine, roasted vegetables, rosemary oil. The Porchetta is crisp pork belly with roasted pear, red onion jam and graun mustard. The ever so tender Angus Beef Cheek has been slow cooked and is served with creamy potatoes with truffle butter and a rosemary gremolata. After many years of working in fine dining kitchens of some of the world’s leading hotels, chef Diego Martinelli has now opened his CIBO restaurant here in Bali.

The Standing Stones restaurant is found at the Royal Purnama Resort in Sukawati, Gianyar. However it is an adult resort [over 12 years of age]. A minimum spend of Rp. 150,000 p.p. gets you a day pass and that includes full use of the resort’s facilities, including the swimming pool. The menu is a mix of international and local dishes, though the obvious Indonesian management is publicized by the use of that awful ‘beef’ bacon and ham. Why they do this in Bali I do not understand, it is not Java. If they really have to avoid pork products then turkey ham, etc., is almost acceptable. International dishes include Steak Frites and Herb-crusted Lamb Chops. The Black Pepper Beef is an Asian stir-fry, Oxtail soup is pure Indonesian, Ayam Betutu the pride of Bali. A Confit Duck Leg is an attempt at fusion with potato, sweet corn, ‘beef’ bacon and a sweet and sour sauce!

L’Osteria, on the corner of Jln. Hanoman and Monkey Forest Road, has stayed open, with well spaced tables, to werve its regular Ubud customers. It also offers takeaway and home delivery. Their Pappardelle Bolognese that I often enjoy here is perhaps the best pasta dish I have ever enjoyed in Bali. Homemade pasta, soft and delicate, a perfect size portion for a pasta dish and well balanced with the beef ragu. Their Pizzas have a large crusty rim and are laden with toppings. There is a full range of the usual Italian mains but a little different is their Zuppa del Capitano, a fisherman’s stew served with roasted garlic crostini bread and their Burrata Italiana, a whole Burrata mozzarella with confit cherry tomatoes and rocket salad.

Mauri is Italian on Petitenget. Whilst the restaurant faces the open kitchen there is also a five seat counter for special tastings and a separate bar/lounge where aperiitives can be enjoyed. Chef Maurizio Bombini is well known in Bali having headed both Bulgari and the Ritz Carlton Mandapa. At Mauri he teams up with another Bali Italian chef from Puglia, in Italy’s south, Luigi of Pizza Fabbrica fame in Canggu. Appertisers include Tonna in Carpione [tuna, burrata, fennel, olive powder], Sepia [raw cuttlefish, zucchini, burrata, lenon zest] and Barbabietola [roasted beetroot carpaccio, straciatella cheese, balsamic dressing], Pasta can be Cavatelli [homemade, with cavatelli, seafood ragout, potato espuma], or Parmigiano Ravioli [24 months Parmigiano cheese ravioli, onion consom]. Mains are a choicde of beef or barramundi. Branzino [barramundi, checkpeas, seafood ragout, Crostata di Manzo Wagyu [Wagyu beef cube roll marbling 5/6, Balinese pepper, smoked eggplant, Primitivo wine jus, Filetto di Manzo [Black Angus Tenderloin, Balinese peppers, smoked eggplant, Primitivo wine jus]. For dessert a Crostata di Lamponi [Raspberry, Sabayon Prosecco espuma and pistachio ice cream]

B9b is beach front at Blue Beach [a.k.a. Double Six beach], Semnyak. The menu is typical of beach front restaurants in Bali and very popular for sunset viewing, snacks or meals. The menu consists of Mexican [pork or shrimp tacos, beef or chicken fajitas, burritos and quesadillas], Wood-fired Pizzas [meat, seafood or vegetarian], Burgers, Sandwiches, Asian [Honey prawns], local Indonesian and Balinese, with a few international dishes as well [Fish & Chips, Steaks]. B9b is also open early for breakfast with a varied menu.


By Gerry Williams

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