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IN THIS ISSUE
  • olive_cov

    AWESOME OLIVES

  • chara_cov

    SHORT VISIT TO A CARIBBEAN LOUNGE

  • 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

  • ribs

    GLOVE & STOVE THE RIBS SPECIALIST

  • The 101 Legian

    RHUBARB ROSCA @101

  • THE ORGANIC REVOLUTION

  • hm-jendela

    THE HAKKA @JENDELA HOUSE

  • hm1-wana

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

LET’S EAT CULTURE
culture

Our Priceless Heritage

RECIPE
homemate1

Victoria Sponge Cake

“Baking is not only about presenting a tasty cake but also learning about patience to nurture the batter to grow and become a sweet bite. It reminds me of my children,” admits Christasya Hutapea

 
THE SPECIALIST
specialist-pan pacific

Erlan Erlangga, Executive Pastry Chef

“I created a pastry display presentation for my final project in Hospitality School and the rest is history,” explains Chef Erlangga

specialist-monsieur

Rafi Papazian, Chef & Owner

Born in Lebanon but with most of his professional life spent in France, Chef Rafi Papazian is seriously in love with the art of pastry

 
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