Indigo, Jln. Pantai Berawa, Canggu offers chic contemporary Japanese fusion, with a slight European influence. Whether you prefer a classic sushi selection or you’re in the mood to try something a bit more innovative, like their New Style Sashimi or the sublime Yakimono dishes cooked over the charcoal grill, you will find Indigo a place worth visiting. Sakizuki [an appetizer similar to the French amuse-bouche] can be a 4 piece Ceviche [snapper, prawn and salmon with lettuce], an Ebiten Salad [prawn tempura, wasabi mayonnaise and yuzu dressing] or a Soba Noodlushi inclides all the usual; tuna, salmon, squid, prawn and scallop plus a few less usual; sea urchin, otoro [a delicacy from inside the belly of the tuns], hamachi [Japanese amberjack otherwise known as yellow tail tuna] or amaebi [cold water sweet shrimp]. The Maki [pictured] comes with servings of eight pieces. The Spicy Tuna is with avocado, asparagus, jalapeno, and spicy mayonnaise, Negitoto is otoro, with pckled radish, spring onion, and hichimi, Specials include Lobster, King Crab and even Foie Gras rolls [4 pieces each].
10th Table, in central Lovina on Bali’s north coast, offers things a little different. Finding a restaurant with shucked oysters on their menu is rare anywhere in Bali, but in Lovina? Here at 10th Table they often feature, particularly on Sundays
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.] They offer a full range of dim sum, steamed and deep-fried, mostly Cantonese mostly classivc but sometimes modernized. 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
Fisherman’s Club is a beachfront restaurant at Andaz Bali, a part of the Sanur Hyatt complex. Day pases can be purchased by non residents and most of the cost is then available to offset the food and beverage bill. Seafood is the irder if the day with entrees of Horseradish sweet potato fries, Crisp tofu with ginger, garlic, chilli and green onion, School prawns with chilli and rosemar salt. Mains can be Mie Goreng Cakalang, friwed egg noodles with smoked cakalang fish, sambal rica rica and vegetables. A Fish Burger is a breaded fillet with red onions and tartar sauce. Ngturally, the classic Fish & Chips is also on the menu. For dinner a variety of fish can be cooked on the charcoal grill or steamed. Fillets of Barramundi, Snapper, and Tuna can be BBQ’d with spring onion. ginger and soy or steamed with ginger, garlic, vinegar and coriander. Whole lobsters can be ordered, they are cooked with spring onion, ginger and soy. Spiced Pompano are cooked in banana leaf with turmeric, coconut and lemongrass.
Massimo Jln. Danau Tamblingan, Sanur, has anounced their operating hours during the pandemic. They are now open for dining from 9.00 a.m. till 10 p.m., with last orders at 9.15.p.m. However last orders for take away or delivery is extended to 10.30 p.m.
Prego is the beachfront restaurant at The Westin, Nusa Dua. They operate a Sunday Brunch [11.30 a.m. till 3.30 p.m.].It is very family friendly. The extensive buffet brunch costs 485,000++ per person including unlimited signature iced teas, coffee, and soft drinks Kids under 6 are free.
Arya is a Balinese lawar warung on Jln. Raya Bona Blahbatuh. Very simple and plain but very clean it is a great place in which to try that Balinese staple. Lawar is one of the island’s most iconic dishes, lawar literally means “thinly sliced” or “finely chopped”, and consists of chopped meat and vegetables mixed together with fragrant spices and herbs. It is typically served at important Balinese events and ceremonies. Meat [chicken, duck or pork] is combined with snake beans, grated coconut to become the principal ingredients in lawar. Coarsely chopped and blended together with shallots, turmeric, shrimp paste, galangal, kenkur, ginger and salt and pepper, it is the meat in lawar that provides the distinguishing flavour. If you live in a village the early morning ‘chop chop’ sound of coconut being shredded is a common sound. Some varieties of lawar have raw pig’s blood mixed in to add colour and flavour, while other varieties are strictly vegetarian, the meat replaced with young jackfruit, green mango or some other vegetable. Because it is prepared with fresh ingredients, lawar spoils easily and is generally consumed within half a day of being made.
By Gerry Williams
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