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IN THIS ISSUE
  • cov2-staranise

    TRADITIONAL INDONESIAN FEAST AT STAR ANISE, THE KANA

  • cov2-strawberry

    A BREATH OF FRESH AIR AT STRAWBERRY HILLS BEDUGUL

  • hm1-alila

    HEAVENLY HAVEN: OMBAK, ALILA SOORI

  • hm1-reddrum

    SUGAR AND SPICE AT RED DRUM

  • hm1-barbacoa

    BARBECUE BLISS, BARBACOA

  • hm1-velvet

    A VELVET AFFAIR

  • hm-karma

    SEAFOOD PLATTER @KARMA BEACH BALI

  • hm-layougurt

    FROZEN YOGURT@ L.A YOGURT

  • letscook_45

    INDONESIAN CURRY

  • The 101 Legian

    RHUBARB ROSCA @101

  • THE ORGANIC REVOLUTION

  • ribs

    GLOVE & STOVE THE RIBS SPECIALIST

  • hm-jendela

    THE HAKKA @JENDELA HOUSE

  • hm1-wana

    LUNCH IN THE LION’S DEN, THE WANA, BALI ZOO

LET’S EAT CULTURE
culture

Vol-13 Let's eat! Culture

RECIPE
letscook-mercure1

Steamed Dory with Red Pepper and Orange Sauce

“Special food can only be made when you cook with your heart,” says Executive Chef Janu Wirama, of Mercure Bali Harvestland who has more than 15-years xperience in the kitchen. His unique creation of Steamed Dory with Red Pepper and Orange Sauce, served with a side of savoury stuffed potato and parmesan heese, certainly sounds pretty special to us.

 
THE SPECIALIST
specialist2-ketut

Ketut Gede Darmawan, Executive Chef Swiss-Belinn Seminyak

“I was a wood carver for few years but then I got bored and found out that working with food is much more exciting than working with wood,” says the shy chef

specialist1-iwan

Iwan Darmawan, Executive Chef of Novotel Bali Nusa Dua Hotel & Residence

“I’ve worked in the kitchen for more than 15 years, in five-stars hotels and luxurious cruise ships.

 
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