Bali Eats

Golden Monkey, Jln. Dewa Sita, Ubud, now offers an ’all you can eat’ Dim Sum brunch all weekend [11.30 a.m. till 3.00 p.m.] for. 195,000++ [adults] and Rp.97,500++ [children under 12]. They offer a full range of dim sum, steamed and deep-fried, mostly classic Cantonese but sometimes modernized versions. They include Duck Spring Rolls.[pictured], Har Gow [steamed whole prawn dumplings], Xiao Long Bao [Shanghai pork broth dumpling], Siu Mai [prawn and pork dumpling with crab roe], BBQ Char Siew Bao Pork Buns, Crystal Dumplings [prawn and chives], Fenkow Dumplings [vegetarian broccoli, carrot, peanuts], Chicken Feet [with spicy bean sauce], Fried Wontons, Prawn Toast and Chicken Sticky Rice [wrapped in lotus leaf]. Other dishes are from the a la carte menu including their classic crispy skin BBQ Duck and chicken offerings [Roasted, Peking Duck]. Golden Monkey also offers an express home delivery service.

Sattvik by Nature is an Indian vegetarian restaurant in Lippo Mall, Kuta. It offers one of the most extensive vegetarian menus in Bali. Salads can be Pyaarz Ka Laccha [onion rings lemon juice, red chilli and salt], Kachhumbar,,Sweet Corn or a simple green salad. Soups include Lemon Coriandar, Sweet Corn, Hot & Sour or the very spicy Manchow. There is a variety of Chaats; Sev Papdi [crisp flat purries topped with boiled potato, chana, sweet yoghurt, chutney], Aloo Tikki [deep fried potato dumplings with chana, sev and chutney], Samosa [chickpea curry] and Dahi Bhalla [pillowy fried savoury doughnut lentil dumpling soaked in liquid]. Amongst the starters are the classic Samosa [spiced potato, peas and onions], Chole Bhatora [from the Punjab; spicy white chickpea, and bhatura], Mumbai Vada Pav [bread bun stuffed with a deep fried potato dumpling, with green chilli and chutney]. There are many vegetarian Kebabs [Lasuni Malai Broccoli, Paneer Jodhpuri, Paneer Tikka and Khumb Galouti from Lucknow]. Mains include the luscious Malai Kofta [cottage cheed balls ina rich gravy with cream], Aloo Dum from Kashmir [baby potatoes in a spicy curd based gravy]. There are many healthy Dahls; Tadkewali [yellow lentils], Makhani [black lentils, red kidney beans], Gujrati [pigeon pea lentils] and Panehgani [thick creamy lentil soup]. Add to this Basmati rice, Naans, Kulcha and Puratha. Also available are special Thali set meals.

Mozaic, As part of the KemBali 2020 Festival organized in Ubud by Janet de Neefe and Ketut Suardana, Mozaic hosts The Best of Bali 3.0 Dinner – the third event of its kind since the inception of the Ubud Food Festival. As in the past, The Best of Bali 3.0 Dinner, Tuesday November 10, will showcase the best produce of Bali prepared by five of Bali’s best chefs. They are Chefs Penelope Williams – Bali Asli Restaurant, Fernando Trump – formerly of Juimeirah Bali. Agung Gede Agung – St. Regis Hotel, Maxie Millian, formerly of Sangsaka and Merah Putih, and Host-Chef Chris Salans of Mozaic Restaurant. The menu is;
Amuse-Bouches des Chefs.
Scallop Sambal Plahlah by Chef Penelope Williams.
Fermented Balinese Sausage, marigold flowers by Chef Fernando Trump.
Spring Onion Croquette, Balado, Chlorophyll Dust by Chef Maxie Millian.
Kembang Goyang – Mackarel Pepes and Banana charcoal by Chef Chris Salans.
Sambal Matah Flavored Tuna Tartare served on “Laklak” Rice Cake by Chef Agung Gede. There is also an alternate vegetarian menu.

Shotgun Social is an unusual name. It is a new restaurant on Jln Pantai Sindhu, in Sanur. It is a German style beer garden with an extensive menu. Not surprisingly there are many fingerfoods, to share, such as Pork Scratching and Cracklings with Balinese Base Gede infused aioli, Wagyu Meatballs [Australian Beef & Payangan Pork stewediIn herbed tomato ragout truffled balsamic], Mac & Cheese bullet croquettes, Jalapeno Poppers [peppers stuffed with spicy cream cheese, crumbed and deep fried]. A tribute to the classic Scotch Egg , an Omega Egg, wrapped in spiced pork mince, crumbed and baked with a Guinness burnt onion mayonnaise. The pizzas are mostly American creations such as The Singlet [beef, sausage, chicken, pepperoni, roasted veggies, olives, & cheese]. Mains can be seafood [Barramundi – crispy skin with Guinness stout onion puree, pumpkin, beetroot, & A Pan-Asian gremolata, Burgers, Pork Ribs [baked & wood-grill fired with sweet soy glaze, Sambal Matah & organic Balinese long grain rice], Bangers & Mash [tomato & onion beef sausages woodfire-grilled with chunky mashed potato, Guiness onions, trio of beer mustard, home-made ketchup & Israeli zhug] and good old Fish & Chips [Pilsner battered whitefish, served with a caper, parsley, dill remoulade & French fries on the side].

R4D,Room for Dessert was an outrageous idea, 5 years ago. It opened in a small space [converted disco] in Kedewatan, serving just desserts. Now in 2022 in much enlarged premises, they continue to offer their classic desserts such as Ya Bro [cashew, mango, torch ginger flower, honey dew melon], Choux Lamont [yoghurt, tamarillo, kenanga, jasmine flower, mugwort], Daluman [grass jelly, santen, black apple, ginger flower, palm sugar], Pomelo Brulee. There iis a tasting menu which can also be paired. A daring experiment has succeeded.

Chaat Corner is found beach front at Bali Discovery Mall. Operated by Queens Tandoor, they offer Indian street food. Chaats are savoury snacks that originated in North India but are now available from street food stalls all across the sub continent.

Aperitif, the fine dining restaurant at Ubud’s The Viceroy takes you back to the fine dining days of old when great dinners were often finished off with a quality cognac and cigar. Now from Wednesdays to Sundays, you can enjoy Ubud’s Gentlemen’s Club at the amazing Aperitif Lounge Bar, with just that, fine old cognac, and other quality spirits, and a good Cuban cigar.