Best “Blooming” Breakfast at Yellow Flower Cafe, Ubud

Yellow Flower Cafe is tucked up away behind Penestanan Village in amongst what used to be used to be ricefields but sadly is now becoming more and more developed. Still it is only accessible by walking and with views across the Campuhan valley, so a beautiful spot for breakfast or lunch.

With delicious organic fruit, breakfast bowls and frappes, or heartier hot breakfasts with specials such as wheat free, rice flour pancakes and shakushka eggs – Yellow Flower is definitely the best spot for breakfast this side of the Campuhan Bridge. Excellent coffees as well.

Their business is definitely “blooming” due to their consistently fresh, organic produce and laid back Ubud vibe. They have just expanded with a tasteful new section with more tables and seating. The old section still has the best views over the valley though.

Here’s a link to their website which has a map https://yellow-flower-cafe.business.site. Easiest way to find it is to take the steps to the left of Bintang Supermarket to the top of the hill then turn right.

Go for Goreng at Bubu’s, Penestanan

Fried and roasted chicken has had a resurgence the world over. It is on menus from New York to Sydney to Bali in one form or another …southern fried chicken, chicken karaage, chicken popcorn etc…

Ayam Goreng or Fried Chicken is of course an absolute Indonesian staple and classic. Unlike Southern Fried Chicken, it is not cooked in batter but marinated and most often twice cooked in a rich mix of spices. The crispy fried floss mixture known as “kremes” served with it is traditionally made by adding extra grated galangal or coconut while frying.

The Ayam Goreng at Bubu’s Warung in Penestanan has a definite Balinese twist marinated in Balinese spices and with grated coconut to add crunch to the kremes…or “fried floss” that accompanies the chicken making it super tasty. Next time we go I am going to see if they will share the recipe with me!

We always also ask for Balinese Sambal Matah which they freshly make – a hot and tangy combo of eschallots, lemongrass, chilli and coconut oil that goes perfectly with the fried chicken. See my previous post https://freespiritfood.wordpress.com/2018/01/02/balinese-sambal-matah-fresh-raw-chilli-sambal/

Simple but delicious fare!

Bubu Warung, Jalan Penestanan Raya, Penestanan, Ubud

Taking it Slow at The Slow, Canggu

The Slow is one of a new breed of contemporary restaurants in Canggu that are setting the pace for modern dining in Bali. The venue itself has a light and airy feel with lots of greenery and hip art works creating a chilled but stylish vibe.

The menu is inspired by Chef Shannon Moran’s travels around the world and if the fish/soft shell crab tacos, fish of the day with Balinese sambas and Korean burnt broccoli are to go by…he has certainly nailed a whole of flavours very well.

The menu is designed for sharing and portions are generous. We stuck to “shit beers” as the menu humorously describes local Bintang beer on a scorching day, but the choice of wine and beers is good for those who want something a bit more refined.

We were there for a short lunch but the vibe and food would be very conducive to settling in for the afternoon of grazing or a big nosh up dinner.

The Slow also has an adjoining art gallery and very good looking accomodation if you want the full experience. It is about 15 minute walk from Canggu beach. Here’s a link to their website for more information https://theslow.id/eat-drink-at-the-slow/

A Bali favourite: Bayu’s Kitchen, Penestanan, Ubud

Bayu’s Kitchen is a favourite stop for us when we are visiting Bali. With a menu that has Indonesian, Thai and Western favourites, as well as a delicious special Sri Lankan curry combo.

Run by local Aussie expat Steve Castley, the atmosphere is laid back and prices are great value. Friendly staff deliver great service and guests are a mix of locals and guests staying in Private Ubud Villas around Penastanan, and tourists.

We stay at Villa Kembali which is right next door to Bayu’s Kitchen so it is one of our local haunts. Bayu’s Kitchen is opposite Y Resort on Jalan Penastanan Kelod (known as Jalan Katik on some maps).

If you are looking for a relaxed, simple but delicious meal when you are in Ubud, then Bayu’s is a great option.

On Sundays from 6.30pm-9pm Bayu’s Kitchen features live music with a great local band.

Thanks Steve and team for some lovely meals and memories in the last few weeks!

Intriguing Indo flavours at new Nusantara by Locavore, Ubud

Now this is an absolute must, honestly, for your next time you are in Ubud. With a menu featuring regional specialities from across the Indonesian archipelago, Nusantara’s menu will expose you to intriguing new and old Indonesian spices, herbs and flavours.

We visited in a group of four for dinner which gave us the opportunity to try a number of small dishes and larger plates, as well as dessert. Even then we were left struggling to choose between the enticing and exotic sounding menu items.

We started with a medley of cocktails between us including a Bir Pletok, Loloh, Kokomora and Bunga Desa. (See below for the fascinating ingredients in each). The cocktails are all impressively presented, just like Nusantara’s sister cocktail bar Night Rooster , and taste as good as they look.

We were delightfully surprised by a platter of complimentary nibbles. With beautiful crispy rice crackers, a delicious Fishcakes steamed in banana leaves, sambals and crispy fried potatoes. The nibbles got our tastebud prepared for the taste sensations that were to follow.

With our choice of menu items we felt we had travelled many different regions of Indonesia in just one meal. Whilst we have tried other restaurants like Hujan Locale which also feature cuisine of different Indonesian islands, the food at Nusantara is more adventurous and insightful. Designed for sharing, we were advised to order 3-4 small plates and 3 larger plates.

Some of the dishes we tried included the Sulawesi banana blossom salad, the North Sulawesi smoked shredded Cakalang fish with turmeric and curry leaves, slow cooked beef in a clay pot from East Java, Balinese heritage pork belly cooked in bamboo, whole (including the head!)chicken roasted on the bbq, and prawn sautéed in a salted egg sauce, as well as the sayur asam(vegetables in a tamarind broth). We also ordered the medley of sambals ranging from mild to super spicy. You can check out their full menu on their Facebook site Nusantara by Locavore.

http://www.restaurantnusantara.com

The overall experience is difficult to describe except to say that each of the dishes featured distinct tastes and textures that benefitted from savouring on their own and with the accompanying vegetables, salad and sambals. We of course could not resist trying the deserts and shared the Es Campur(seasonal fruits with crushed ice and syrup) and the Klappertaart(steamed young coconut cake with sultanas and coconut custard). A fitting sweet ending to a delicious meal.

The service was warm, friendly and very helpful. The waiters certainly know their stuff and guided us expertly to assist with the unfamiliar menu. The influence of the award winning Locavore on the service and food presentation is very evident but at much more reasonable prices and in a more casual but still very contemporary setting. Prices are not cheap by Bali standards but our entire meal came to AU$50 per person including drinks – so reasonable for such a high quality experience!

Book ahead, take some friends and take yourself on an Indonesian eating adventure at Nusantara as soon as you can!

Iconic Ikan (fish) at Warung Mak Beng, Sanur

TripAdvisor is full of recommendations for Warung Mak Beng which was established by “Mother”Beng back in 1941 and is run today by her grandson, continuing a long family tradition. Situated near the beach in Jalan Hang Tuah 45 in Sanur, this is the classic “one dish speciality” warung serving only its famous crispy fried ocean fish or Ikan Laut Goreng.

It has taken us a while to make the effort to get to this Warung, but I can assure you the trip is well worth the effort of travelling from wherever you are staying in Bali to try their renowned speciality.

The fish is crispy brown (almost burnt looking) on the outside but tender and moist on the inside and accompanied a the delicious fish head soup and spicy sambal on the side. My bowl of soup had little evidence of fish head, rather just big chunks of fish that had been stewed in the soup. The soup also had big chunks of cucumber which had absorbed the flavours of the soup and daun salam leaves (Indonesian bay leaves). The spice mix they use in this soup is divine and complements the flavours of the fried fish brilliantly. The day we visited the catch of the day was snapper served up straight from that morning’s haul from the fishing boats off the coast of Bali.

This is one of the most simple yet satisfying meals we have had in Bali on this trip, and I can understand why people flock here and why this Warung has been flourishing for so many generations.

At IR45,000 (AU$4.50) a serve, this Warung is a favourite with locals and Indonesian tourists but when we visited we were the only foreigners there. We came on a weekday for lunch and only had to wait a few minutes for a spot at a communal table. However, I believe the weekends can be very busy so you might have to wait a while for your table. It will be worth the wait especially if you like to eat like a true local!