September 27, 2017


Biku Jln. Raya Petitenget, Kerobokan, made High Teas available to everyone. Most 5 star hotels do them but mainly for their house guests. Biku does them all day and in many forms, for all. Traditional, of course, is the original English version, cucumber sandwiches and all. Being in Bali they also added an Asian version and now have a breakfast one as well [pictured]. Croissants, Danish, Scones with jam and cream, Corn Cakes with avocado salsa, Herb Omelette with sausage and grilled tomato, Fruit Salad with yoghurt and the tea of your choice [or coffee]. Whilst this is only available in the mornings there is also an all day breakfast with many options such as their Soft Poached Eggs on chive and cheddar buttermilk scones, the Indian Lentil Crepes or the Middle-Eastern Shakshuka. Biku also offers a large a la carte menu with many popular dishes including those very Aussie meat pies. Don’t forget the traditional Strawberry Pavlova. The Tea Menu at  Biku is larger than a wine list at a fine dining restaurant, they offer so many rare and aged teas.

 

Extrablatt is back! Great news for all those who like a good German meat meal from time to time, as I do! For many years it was just a small restaurant opposite what used to be Hotel Rumah Manis on Jln. Nakula, Legian. It has now re-opened 100 metres further down Nakula at an indoor-outdoor site that was for a very short time a Babi Guling restaurant. All the old favourites are on the new menu. My regular lunch time dishes were always the Hackbraten [meatloaf] or Geschnetzeltes [beef strips with mushrooms in a cream sauce], both served with that thin crunchy sliced pan-fried potato, very German style. Sometimes for variety the Leberkase [Bavarian style meat loaf with fried egg on top] or Rinderroulade mit Rotkraut [beef rouladen with red cabbage]. Any early morning stop [open from 9.00 a.m.] the Farmer Breakfast [fried potato with bacon, sausage, sauerkraut and egg] is essential. Great meat dishes and at very reasonable prices, every dish less than Rp.100,000 [incl. tax and service], many much less!

 

UNO has opened on Jln. Raya Ubud. It finally completes the demise of Ary’s Warung, the old site now split into two halves, White Orchid and UNO. 15 years ago the original Ary’s [before moving next door and going up-market] was one of  the leading restaurants in Ubud. It then featured Chris Salans in the kitchen, his first stint in Ubud prior to opening Mozaic. Ary’s never seemed to recover from the Bali bombs after which they stopped hiring international chefs. UNO is the standard Italian with a large wood-fired pizza oven at the front and that endless array of pasta dishes.

 

Happy Chappy  has now opened an outlet at Jakarta’s Soekarno–Hatta International Airport, in the new high tech Terminal 3, between Gates 12 & 13. Available are a range of dim sum and noodle dishes, freshly prepared, daily, in the central kitchen on the premises.  A quick quality snack is the perfect way to fill in time during that wait for thealways delayed flight. This group is expanding rapidly but in a controlled manner by the management team, headed by David Kearns who was head honcho in the launch of the successful Sarong and Mamasan restaurants years ago. A small Happy Chappy on Raya Ubud [close to Spice] is expected to open late October, and at Bali airport some time soon, more to follow in 2018.

 

Sakanaya has to be the leading wet fish shop in Bali. It shares a space with Ramen Boy, at the western end of Sunset Road, Seminyak, it is operated by the Ryoshi chain of restaurants. Sakanaya offers many ways of eating fish, Japanese style. Fresh seafood is packed in iced display cabinets in the inside air-conditioned area. Outside Sakanaya shares the terrace with Ramen Boy. Prawns can be black [tiger] or white [normal]. Either can be cooked for you battered, in breadcrumbs or poached Cajun style. They usually have up to 9 different varieties of fish, depending on the day’s availability, and you can order your fish as Sashimi, grilled, fried, battered, bread-crumbed or also poached Cajun style. The Sashimi is served as a small or large platter, the freshest [you can watch it being sliced] and the cheapest in Bali.

 

Som Chai has now finally opened on the site, Jln, Kerobokan, that once was REPLUBLIK 1945.  Som Chai is all Thai with fine dining in the rear cavernous room [referred to as the Restaurant] and Will’s version of street food in the funky front section [referred to as the Lounge], which will hopefully become a party room late at night. Som Chai is a part of the Sarong Group featuring the kitchen talents of Will Meyrick.

 

Legong is a survivor from the 90’s. Back then most restaurants in Bali were locally operated and served versions of the various cuisines according to whichever countries the local regular tourists emanated. A Bali dance performance or a ‘pirated’ movie showing on a large screen, were almost mandatory. Legong, at the southern end of Jln. Danau Tamblingan, Sanur, presents an enormous menu, a little bit of everything. There are 8 different soups to choose from including a Balinese fish soup, The Chicken with honey mustard an entree with a modern touch. The few Indonesian Chinese dishes include the ever popular Koloke [sweet and sour chicken] and Kung Pao. Seafood can be Lobster or the simpler Timbbugan be Pasih [steamed fish served in a coconut shell]. Local favourite Chicken in sweet soy and from Europe a standard Wiener Schnitzel. The Rijstaffel served Dutch style with all the small dishes presented at once, not staggered.

 

Gerry Williams

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www.balieats.com