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At The Table - Referensi Makan Malam di 38 ...

AT THE TABLE Telah Terbit Buku Referensi Makan Malam di 38 Negara. Apa saja yang disajikan untuk makan malam di berbagai negara di dunia?  Bagaimana cara memasak, menyajikan dan menikmatinya? At the Table. Food and Family around the World sebuah buku referensi yang memberikan wawas [ ... ]

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Alila Villas Uluwatu Epicurean Experience b...

Guest chefs in residence Bali asli, a “back to roots” epicurean experience by Chef Penelope Williams, 9 april 2016 The Warung at Alila Villas Uluwatu invites gourmands on a flavorful journey back to South Bali’s culinary roots hosted by guest chef in residence Penelope Williams, [ ... ]

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The Valrhona Guanaja 70% dark chocolate rev...

Guanaja 70% is turning 30, celebrating three decades of excellence and expertise for the benefit of Artisans and Pastry Chefs   The world's most bitter chocolate, Guanaja 70% first appeared on the scene in 1986.  Going back to the basics, a dark chocolate is made of: -        [ ... ]

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Alila Seminyak Sunday Graze

  #ALILASEMINYAK SUNDAY GRAZE Every Sunday from 12:00pm – 04:00pm Calling all Seminyak brunchies to join our brand new #AlilaSeminyak Sunday Graze. For those who enjoy a little munch, come and enjoy a free flow of appetisers, our Chef’s Display of all-you-can-eat pastries a [ ... ]

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Bali Culinary Professional Holds The Bigges...

More than  500 participants and 50 judges from 14 countries around the world, including Indonesia and a number of  Master Chefs will make the greatest culinary event in the island of Bali. The 9th Bali Salon Culinaire, held in Bali Nusa Dua Convention Centre, on 3th – 5t March 201 [ ... ]

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Experience The Silence at The Trans Resort ...

Celebrate the Nyepi experience at The Trans Resort Bali, admist oasis in the heart of Seminyak. IDR 4,200,000++ for 2 nights stay. (Inclusion: daily breakfast for 2, 1x buffet lunch, movie night activity, family fun fair, etc.)     THE TRANS RESORT BALI Kerobokan – Seminyak Ph [ ... ]

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HARRIS Hotel Seminyak Offers Exciting New F...

Seminyak, 16 February 2016 – Big announcement to all nationwide and international foodies! HARRIS Hotel Seminyak Bali is inviting all food lovers to savor on the exciting new selections of sumptuous F&B creations made of only the fresh ingredients from local growers. Beginning wit [ ... ]

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Say I Do to a Tresna Sunset Wedding at Inte...

Taking its name from the Balinese word for love, the ‘Tresna Sunset Wedding’ package at InterContinental Bali Resort is designed for weddings of up to 40 guests. This new custom package is coordinated by a highly professional team of wedding planners who will handle every detail of y [ ... ]

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Bale Udang Mang Engking Ubud Grand Opening

Ubud is well known for its serene beauty. Many wishes to visit this place, thanks to Julia Robert’s “Eat, Pray, Love” movie, to find a peaceful time out and reconnect with their inner self. In real life though, Ubud is not only famous for couples looking to rekindle their love, but also for foodies. No less than three international TV chefs praises Ubud for its lovely cuisine.

Joining the mouth-watering array of Ubud eateries, in early March 2014 Kuta’s renowned Bale Udang Mang Engking open up a new branch at Jalan Raya Goa Gajah. Equipped with vast parking space, ‘BUME’ – the restaurant’s casual name – is capable to handle large group of people. Aiming to become a must visit destination in Bali, BUME Ubud provides not only delicious prawn based dishes, which has proven to be guest favourite in BUME Kuta, but also a scenery that depict Ubud’s best: lush green rice field on one side, steep river slope on the other side, plus BUME’s signature scenic pond where the bamboo ‘bale’, or eating huts are erected.

Bale Udang Mang Engking Ubud’s menu serves similar dishes the Kuta Branch has, with popular items like Udang Bakar Madu and Sup Kelapa Udang among the list. Hailing from Yogyakarta, Mang Engking restaurants started out as shrimp farm, hence its specialties in prawn based dishes. 

Nowadays Mang Engking are well known for its signature Udang Bakar Madu: honey grilled king prawns, Gurame Cobek: Gourami fish in spicy savoury aromatic ginger scented aroma, Pesmol, and other Sundanese dishes. Outside of the Western Javanese native dishes though, BUME also serves national and local dishes like Sop Buntut, and Iga Penyet. Guests can also choose from the seven different kind of Sambals served in BUME, including Bali’s favourite Sambel Matah.  

Consistent with their main menu, Bale Udang Mang Engking serves variety of traditional snacks and drinks, with a modernized twist like the Tape Gulung Keju: fermented cassava filled spring rolls sprinkled with cheese and palm sugar dipping sauce. 

Es Kelapa Jeruk is a guaranteed thirst quencher, while for a more exotic combo try out their Es Sarang Singaraja, Es Kelapa Sirsak Jimbaran, or Es Kelapa Cincau Tanah Lot.

To ensure service perfection, Mang Engking’s Bali branches are managed under Avilla Hospitality, which also manages several hotels around Bali. This synergy has injects luxury and hotel-quality hospitality to the guests, which further makes Bale Udang Mang Engking a famous destination among local and Asian tourists.

Beside of the bamboo bale, garden deck, floating deck, and main hall, Bale Udang Mang Engking Ubud also facilitated with musholla, souvenir shop, and snack corner that sells Sundanese as well as Balinese treats for visitors to brought home. 

For reservation and enquiries, contact +62 361 978 754 or email to rsv.ubud@baleudang.com. 

 

Bale Udang Ubud

Jl. Raya Goa Gajah, Ubud 

Bali, Indonesia

www.baleudang.com

 

 
Published on: What's New Bali
 
 
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On The Menu: The Dark Arts (Tiger Tales Mandala)

Arek Suroboyo Jeffry Lukito bertemu Bayu Amus di kafe impian para penggemar cokelat After trading bean counting for cocoa beans, Surabaya native Jeffry Lukito opened a café that’s a chocoholic’s dream.

Jeffry Lukito meninggalkan studi akuntansi untuk membuka Kuapa Cocoa - Premium Chocolate Salon yang menawarkan menu cokelat unik.

Bagaimana asal mula Kuapa Cocoa berdiri?

Terinspirasi dari restoran cokelat Max Brenner di Singapura, saya kemudian tertarik mendalami cokelat dengan belajar otodidak selama tiga tahun dan magang di hotel dan pabrik cokelat di Surabaya. Saya juga bereksperimen dengan beragam cokelat. Dari sana terpikir untuk membuat kafe yang edukatif.

Edukatif seperti apa?

Banyak orang tidak tahu cokelat punya karakter rasa berbedabeda: silky, smoky, pahit, masam, bahkan pedas. Seperti kopi, karakter rasa dan aroma

cokelat sangat dipengaruhi oleh tanaman di sekitarnya. Saya juga melatih para “kuaparista” - barista cokelat - agar mampu menjelaskan tentang cokelat. Kita juga kerap membuat kelas pengenalan dan apresiasi cokelat.

Bagaimana cara membuat menu di Kuapa?

Eksperimen resep dari internet, buku, juga mengolah cokelat impor yang berasal dari satu daerah (single origin). Herannya, karakter rasa dan aroma unik cokelat impor itu hilang saat jadi hot chocolate. Saya menemukan proses pengolahan ideal setelah meminjam teknik olah kopi

untuk proses fermentasi dan pemanggangan biji cokelat. Cara ini sukses mendapatkan hasil konsisten antara rasa dan aroma cokelat di awal dan setelah diproses.

Menu favorit para tamu?

Hot Thick Chocolate dan Tipsy Chocolate yang dicampur liquor seperti vodka. Saya pribadi lebih suka hot chocolate, dengan single origin antara Carribean atau South African yang milky.

Ada menu khusus untuk Valentine?

Chocolate Fondue cocok untuk pasangan, terdiri dari irisan buah, kue sus kering, dan marshmallow yang dicelup ke larutan cokelat. Pilih cokelat

Ekuador untuk manis legit, South African untuk manis lembut.

G09, Spazio Mall, 33 Jln Lingkar Dalam, Surabaya


 

When he was just 22, Jeffry Lukito abandoned his accounting studies to become the head chef and director at Kuapa Cocoa – Premium Chocolate Salon. Lukito’s newly minted café offers a full menu of sweet creations.

What inspired you to open Kuapa Cocoa?

My love affair with chocolate began with a visit to a Max Brenner chocolate bar in Singapore. Then I learned about chocolate production on my own for three years by interning at different hotels and even at a chocolate factory in Surabaya.

How do you teach people to become Chocolate Connoisseurs?

If you ask most people what chocolate tastes like, they’ll muster up something like, “It tastes like chocolate”. What they don’t realise is that chocolate offers a full spectrum of fl avours: silky, smoky, bitter, acidic or even chilli-pepper hot. Just like coffee, it easily takes onthe tastes and aromas of other plants around the tree it’s picked from.

How did you develop your full chocolate menu?

I experiment by modifying existing recipes using imported single-origin chocolate. The first thing I ever learned was that the unique tastes and aromas weaken significantly when you heat them up. So, I copied the coffee technique by fermenting and roasting the cocoa beans to retain their original flavours.

Do you have a special Valentine Day menu?

Try the chocolate fondue with fruit slices, choux pastry and marshmallows. Choose Ecuadorian beans for thickly sweet chocolate or South African for sweet and silky.

G09, Spazio Mall, 33 Jln Lingkar Dalam, Surabaya

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About Epicurina

Epicurina is maintained by Bayu Amus, a gastronomic storyteller and Food Experience designer. He pens food articles for travel magazines, speaks on food events, and was part of Makansutra Indonesia 2013 team. Contact him through epicurina@gmail.com.

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