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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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On The Menu: Lions that lunch (Tiger Tales Mandala)

Lions that lunch

Tidak puas dengan pengalaman makan yang itu-itu saja, Bayu Amus mencoba sensasi makan dikelilingi predator ganas di Gianyar

Bertempat di kompleks kebun binatang Bali Zoo yang asri di Sukawati, Gianyar, restoran Okavango menawarkan pemandangan unik dan mendebarkan yaitu bersantap bersama kawanan singa Afrika. Tepatnya, bersantap sambil melihat para singa dari jarak sangat dekat, hingga satu meter saja! Namun jangan khawatir, pengelola restoran Okavango menjamin keselamatan para pengunjungnya dengan mengadakan pembatas berupa plexiglass tebal antara area makan pengunjung dengan area di mana para singa berkeliaran.

Dinamai berdasarkan salah satu delta terluas di Botswana, restoran dua lantai yang menu andalannya adalah buffet prasmanan Indonesia dan berbagai menu Barat seperti sandwich, pizza dan barbecue ini menampilkan suasana alam safari dengan interior terbuat dari kayu daur-ulang bekas kapal phinisi. Tentunya daya tarik utama restoran ini adalah atraksinya menjelang pukul 11:30 siang, yaitu pemberian makan singa. Pada saat inilah pawang akan memancing singa jantan untuk menghampiri pintu besi di samping restoran untuk melahap umpan yang dipasang tinggi. Berdiri di kaki belakangnya, singa jantan bisa mencapai ketinggian dua setengah meter - lebih tinggi dari kusen pintu rumah ratarata. Mendampingi aksi ini, para singa betina biasanya mendekat dan berkeliaran di dekat kaca ruang makan, namun tidak berani mengganggu kegiatan makan pejantan. 

Tak jarang ada pengunjung yang penasaran malah mendekat ke kaca jendela beradu pandang dengan si raja hutan. Tapi suara dengusan keras menggelegar akhirnya membuat pengunjung nekat menjauh ketakutan. “Ini pengalaman seru karena bisa makan berdekatan dengan salah satu hewan paling menakutkan di dunia. Sayang sebagian kacanya agak buram, harusnya lebih sering dibersihkan.” komentar seorang pengunjung dari Jakarta.

Atraksi lain yang tak kalah menariknya adalah parade hewan kecil jinak seperti landak, musang, juga burung besar yang semuanya dilakukan di dalam restoran. Tak jarang pengunjung terkejut saat tiba-tiba ada burung kakatua dengan bentangan sayap satu meteran melintas terbang cepat dan hampir menyentuh kepala mereka. Sebagai bagian atraksi, pengunjung diundang untuk ikut berpartisipasi dengan berdiri di tengah restoran sambil merentangkan tangan. Sesuai isyarat pelatihnya, seekor burung kakatua putih pun terbang meluncur ke tangan pengunjung tersebut, atraksi yang sering diabadikan untuk foto kenang-kenangan.


Not content with a run-of-the-mill dining experience, Bayu Amus enjoys a meal just steps from hungry predators in Gianyar

Located within the leafy Bali Zoo complex in Sukawati, Gianyar, Okavango Restaurant offers a heart-stopping, one-of-a-kind experience: dining with a group of African lions. Well, to be more precise, dining while viewing lions up close – very close. Not to worry, though, the restaurant management makes sure its patrons aren’t on the menu. There are thick plexiglass walls separating diners from the enclosure where the lions roam.

Named after one of the largest deltas in Botswana, the two-storey restaurant – which is home to an Indonesian buffet and offers Western dishes like sandwiches, pizza and grilled meat – boasts a safari theme; its interior is all decked out in recycled wood from pinisi (traditional Indonesian twomasted boats). But the lions are the star attraction.

Just before their 11.30am feeding time, the lions’ handler uses bait placed above a metal door to attract the male. By standing on its hind legs, the male lion can rise to a height of two-and-a-half metres – taller than the door frame. At this point, the lionesses usually wander in closer and prowlaround by the glass walls, careful to avoid disrupting the male’s activities. It’s not unusual for curious diners to edge closer to the wall and come eye to eye with the kings of the jungle. But just one roar tends to send them scurrying back to their seats. “This is a cool experience because I got toeat close to one of the deadliest animals in the world,” says a customer from Jakarta.

Another attraction here is a parade of small, tame animals– ranging from a weasel to a hedgehog to various large birds – that takes place inside the restaurant. Diners are typically taken by surprise when a cockatoo with a 1m wingspan suddenly fl ies by, narrowly brushing past their heads. Selected visitors are invited to participate by standing in the centre of the restaurant. On the trainer’s command, a white cockatoo glides to the participant’s outstretched hand, thus making for a memorable photo. Doing the same thing with the lions is probably not advisable.

FIND IT:

Okavango Restaurant

at Bali Zoo, Jl. Raya

Singapadu, Sukawati,

Gianyar, Bali, tel: 0361-

294357, 0361-298608.

Open 9am-5pm

Baca artikelnya online di "Tiger Tales Mandala" edisi Oktober - Desember 2013 di sini: http://www.ink-live.com/emagazines/tiger-tales-indonesia/1480/october-2013/

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