May 23, 2018

Massimo has become a Sanur institution. His Jln. Danau Tamblingan restaurant in Sanur is constantly full of diners, the gelato stand at front forever busy. However the ever-smiling Massimo has never been one to rest on his laurels. Whilst other chefs in Bali excel in creating their new dishes, Massimo continues to explore and re-engineer old traditional ones. Now his Italian cheese production has been extended to include that very special Buffalo Mozarella [using the milk from a special small herd in Java]. A special entree now on the menu is just slabs of that so delicate cheese on slices of fresh tomato topped with basil leaves and drizzled with extra virgin olive oil. Italian is such a simple cuisine, but so wonderful. The new main is just as good, an old one from Roma. Fettuccine tossed with oxtail [pictured] that has been slow cooked for four hours. The pasta ‘al dente’ of course, perfect! But, as they say in the TV commercials….that is not all! The man never stops creating new things in his different food kitchens; this time it is a Chilli Jam to go with the wonderful ltalian cheeses. You get a small portion when you purchase cheese to take away but now many people are coming back for more, and buying jars of that Chilli Jam for other combinations at home.


Milk & Madu has been one of the successes of the Canggu area these past few years. Now it has opened in Jln Suweta, Ubud. Surprisingly it has opened in very large premises, an enormous glass house, north of Jln.Raya Ubud the line above where no western restaurant has ever before been successful. Perhaps the reason this lack of previous success is zero parking availability or maybe a lower quality of walk by traffic. Milk & Madu is just a few meters from the old Terazo which recently closed its doors. Buttermilk Pancakes are the American dream for breakfast, a dish that is not commonly available in Ubud, although the many egg options are likely to prove to be more popular. Brioche Burgers are another popular offering at Milk & Madu.


Golden Monkey, Ubud’s Chinese restarurant on Jln.Dewi Sita, now offers Chilli Crabs every Wednesday night from 6.00 p.m. @ Rp. 225,000++. Other special offers include a 4 course dine-in lunch set menu that even includes one beer, for Rp.195,000++. The vegetarians of Ubud are not forgotten either, there is a special Happy Hour 2 for 1 offer on vegetarian dishes only, every afternoon between 3.00 and 6.00.


Warung Amphibia is classic Bali, of years gone by. Bamboo tables, plastic chairs and the fresh seafood all on display. You may pass it by if it was not for the fact that it is usually packed, maybe it is good? Yes it is, even as simple as it is, on the beachfront just off Jln Pantai Sindhu. Whilst the Jumbo Prawns are my thing it is obvious that it is for the Lobster that most of the regulars seem to some here, again and again. They also offer a variety of fish and crab. All are basted with a spicy sauce whilst being grilled over embers, the same sauce is served with the finished product. Nothing fancy, just plain fresh seafood, and all at reasonable prices. It works!


Big Fish is soon to open on Jln. Danau Poso, Sanur. What is so complicated about a Fish & Chip Shop? So far many have opened in Bali over the years and all have been a disaster. Perhaps Big Dave will get it right?


Ryoshi, in Ubud, has been closed for the month of May for renovations. Time flies, it is already 7 years since this classic outlet opened on Jln. Hanoman, after moving from its original location on Raya Ubud. Now it will have a new face, re-opening for June, and another busy high season.


Who’s Who is a restaurant with a Belgian touch, and it is a little bit hard to find. Tom, their Belgian owner/chef offers a mix of international and healthy dishes, a few of his favourites from all over the world as well as some ‘from home!’. Who’s Who overlooks rice paddies and is down a narrow lane beside the new Taco Casa close to Mamma Mia, off Jln. Raya Pengosekan, in Ubud. It is a welcoming place, totally non-threatening. It is the perfect spot for that anytime snack or a relaxed meal, away from the madding crowd. Start with a hearty soup; Pumpkin made with coconut milk and cream plus a touch of coriander, a traditional Green Pea, sour cream and crisp bacon or that great Thai soup Tom Kha Gai, one that sadly hides in the background behind its often murdered sibling, Tom Yum Goong. Tom Kha Gai is an ambrosial chicken soup made with coconut milk, lemon grass and coriander. Both the Black Tiger Prawn and the Smoked Marlin Salads make refreshing lunch time meals. Shoarma is an Arab dish that has become a standard part of the eating habits of both the Belgians and the Dutch, no doubt reflecting their immigration numbers from northern Africa. Here the meat shavings are chicken. Beef Stroganoff is of Russian origin but it gets a more Belgian treatment being made with black beer as are many great Flemish casseroles and stews. With reasonable prices [all mains less than Rp.100,000] you can afford to come here again, and again. They also stock Belgian beers.


Gerry Williams

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