Aperitif @ The Viceroy is a nostalgic visit for any of us who were lucky enough to have experienced 20th century fine dining at any of the great restaurants of Europe. It is all here at its decadent best, chandeliers and all. The only thing missing is the cigars with the cognac after the meal [but the cigars can still be enjoyed out on the terrace]. The evening begins at the cocktail bar for pre dinner drinks whilst plucking snacks from the canapé tree before proceeding to the impressive dining room for the 8 course degustation dinner special by their talented Belgian Chef Nic Vanderbeeken. Highlight of the meal for me was the Venison Wellington with foie gras, kale and a mushroom rendang sauce. Cut at the table by the chef [pictured] and placed inside the ring of black truffle mash potato, honshimeji mushrooms and nasturtium leaves brings back memories of many Christmases in Europe during the game [gibier] season. Aperitif, the ultimate in fine dining!

Biku on Jln. Petitenget, holds its popular annual Prince and Princess Day, Friday January 11, 2019. Hosted and organized by Fairy Poppilina it features non-stop entertainment for the children who are all served Biku’s famous Kids High Tea [Rp. 75,000++ each] consisting of finger sandwiches, scones and cup cakes served with fruit juices. This special session is from 4.00 – 5.30 p.m.

La Mien is one of the many budget-priced eateries on Jln. Goutama, in Ubud [a pedestrian only walkway]. La Mien is one of the best. It is operated by the Ryoshi Group, enough said! Ramen noodles are the main attraction. They are available in a selection of build-yourself options [a small bowl of noodles, add your broth of choice and then your topping]. Normal size traditional portions are also available from the a la carte menu [topped with slices of pork confit] as well as many other standard dishes from the popular Ramen Boy outlet on Sunset Road [another great cheap eatery]. These include starters Sesame Chicken & Cold Noodle Salad, Siu Mai, Zangi and Katsu Curry. There is also a special Curry Udon [chicken or beef], those popular Gyoza [pork or vegetarian], Hiyashi Chuka, and Chicken or Beef Terriyaki. New product on the menu here is their VEGAN ‘Hot Dog’. The vast majority of tofu produced and sold in Asia is GMO [genetically modified], but not so from Ryoshi. They only use the more expensive organically grown soy beans [from Lombok] and then prepare their tofu using the age-old Japanese method of doing same. Experimenting with different overnight marinations they discovered one that leaves the tofu stick tasting like a Frankfurt, hence the VEGAN DOG. Vegan [plant based] is becoming the cuisine of choice for many health conscious diners.

Jollie Kitchen is a new Middle Eastern restaurant on Jln. Kartika Plaza in front of and a part of the Paradiso Hotel. Bathinjan bil Humus [mixed vegetables with curry sauce, topped with feta], many Kofta [minced meat]; bil Sanayah with potato curry, Labanieh with bread and garlic sauce, or Mixed Kebabs [both kofta and sheesh kebabs]. Mains include Shawarma [lamb or beef], Djaj Mahwi [BBQ chickcn leg with fatoush salad and potato or a fusion mish-mash of Spaghetti and chilli tuna, Rista bil Sammakh.

Sangsaka is new on Jln. Pangkung Sari, Kerobokan, with chef Kieran Morland presiding over the woks, and already becoming very popular. Start with Udang Woku [charcoal prawns with vermicelli and komangi] or Gurita Kalio [wood roasted octopus] then Ikan Kalap [Red Emperor, Clams, lemongrass, calamansi] Pipi Sapi Andaliman [glazed beef cheek, tomato, chilli] or Celeng Siobak [suckling pig, rose apple, star anis]. Or you can enjoy 9 dishes in 5 separate servings for Rp. 550,000 ++ p.p..

Mozaic restaurant and Owner/chef Chris Salans pays tribute to iconic French chef Paul Bocuse, who recently passed away, with a commemoration dinner, Friday January, 4, 2019 at his MOZAIC Ubud restaurant. Paul Bocuse cook books are found in many great restaurant kitchens around the world. Many of his recipes are featured in this 6 course dinner: Oeuf De Poule Au Caviar & Bisque De Homard, [Egg, Caviar with Blini and Lobster Bisque], Homard en Salade a la Francaise [Lobster Salad “a la Francaise”], Rouget en Ecailles de Pomme De Terre Croustillante [Red Mullet Dressed in Crusty Potato Scales], “Triu Normand” Granite Au Vin Rouge [Red Wine Sorbet], Canard A La ’Orange [Duck in Fresh Orange Sauce], Filet of Beef Rossini, Sauce Périgueux [Wagyu Beef and Foie Gras in Black Truffle Sauce], Moelleux Au Chocolat, Creme Glace Vanille [Chocolate Moelloeux, Fresh Vanilla Ice Cream]. The cost is Rp. 1,250,000++ p.p. [wine pairings also available]. Prior booking essential.

Ubud Taliwang is just an open wantilan [with parking] opposite the Pertamina station on Jln. Raya Pengosekan, Ubud. Taliwang is the national dish of Lombok; baby chickens or as they are called there Kampung [village] Chickens, are grilled or baked, sometimes with prior marination and sometimes just with accompanying sauce which is usually a nice fiery Sambal Ulek which is made from fresh hot red chilli (chopped, but seeds left in them), ground to a paste. Other ingredients can include garlic, salt, shallots and/or tamarind. Many pakets and combinations are available, all very budget priced.


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