Jazz Market by The Sea 2015 - Music, Fun Activities, and lots of Good Food

Epicurina Bali Food Blog was awarded the chance to cover Jazz Market by The Sea, this year's most-awaited jazz market in Bali. The event combines two activities into one: Jazz concert, and pop up market.

The combination was created to get the feel of Indonesian traditional market experience, where food and products are sold with attractions and entertainment happening side by side. Just that instead of the becek and smelly whatnots, you experience it in a comfy environment with hand picked selections of products and attractions to ensure all the guests have a good time.

Set in the beautiful Taman Bhagawan in Tanjung Benoa, the event was full of surprises right from the very start of the event, with participation of GoJek. Now instead of walking down the narrow sidewalk under the sun, the market visitors are transferred using free GoJek ride back and forth from the parking space to the venue. Forget valet parking, we have GoJek!

The Jazz Market also ensure that the younger crowds are treated well, by preparing a whole corner full with creative and fun children activities. Therefore while the adults would enjoy browsing through tons of good and quality things, yummy unique foods, rare market items and crafts like wooden watch, or watching the beautiful performances, our youngsters can get involved in various fun activities like petting zoo, creative painting, trampoline, fun contests, and free access to the swimming pool.

Throughout the event, visitors are entertained with live music and performance from talented musicians and artists, with nation's top talents peaked the day with closing concerts. Here's the snapshots from the first day of Jazz Market by The Sea 2015:





































Jazz Market Admission Fee


Daily tickets can be bought on location, it’s 100K IDR on Friday and Sunday, 200K for Saturday.
Food and drinks are available on the premise, with food costs around 25-35K, bringing together lots of interesting food choices, from around the Bali and Beyond.

Definitely something to look for when you're in Bali.

Sunday 16th August 2015 will be the last day of the Jazz Market 2015. For you who plan to visit the market, wear something airy and comfortable, including a pair of comfortable walking shoes, and sun block lotions. However should you’re planning to attend today’s event all day long, to watch the talented musician line up, we strongly recommend bringing your coats or something warm to cover yourself from the wind, as while the day is scorching hot, the evening is cold and windy, we mean really windy.

What's next? Follow Epicurina Bali Food Blog adventure covering #JazzMarket2015 on Instagram (Epicurina), and peek into Jazz Market by The Sea's official Instagram account (JazzMarket), because it will enable you to have a more faster update. (byms)

Celebrating Indonesia's Heritage at Jazz Market by the Sea 2015


The annual Jazz Market by The Sea is here! Hosted by Taman Bhagawan in Tanjung Benoa, Bali on 14 - 16 August 2015, it combines live music entertainment and loads of delicious bites from all over Indonesia. Carrying the theme "Celebrating Indonesia's Heritage" this year's festival brought together food from all-over the archipelago, and fun locals activities like Panjat Pinang.

As informed on their official website, the Jazz Market is inspired by traditional Balinese market; pasar seni, where you will experience the hustle and bustle, thus people can have insight into real culture.

Throughout the three days event, Jazz Market by The Sea will perform nation’s top performers like Raisa, Tohpati Bertiga, Kunto Aji, Dialog dini hari, Rio Sidik, and Bali’s guitar prodigy Balawan. There will also be other traditional and contemporary musical and dance performances. For a complete schedule please see below:



On the food section visitors can purchase various of food from different regions in Indonesia, there will also be Chef's sharing session, and you will also meet Food Warriors from Aku Cinta Masakan Indonesia (ACMI) under supervision of culinary expert William Wongso. Around 80 unique stalls from: food and beverage, fashion, art and crafts.

Tickets can be bought on site at Jazz Market by The Sea in Taman Bhagawan, Bali, starting from 100K - 350K IDR. For more information visit this website. For real-time update follow #JazzMarket2015  on Twitter and on Instagram. (byms)

Chef Wan & Chef Will Collaboration

Among the rare chance happened during the Ubud Food Festival was the prospect of meeting famous chefs from Bali, and from abroad as well. Take for example Chef Wan from Malaysia. Hosting several cooking shows on TV, Chef Wan's funny and talkative personality is always entertaining to watch, either when he's in the kitchen, outside on the street teaching random westerners to cook healthy Asian dishes, or staging a popularity contest between his Malaysian cooking vs UK cities' local favorite.



While I was aiming to meet him during his appearance in Ubud Food Festival, an opportunity came up earlier when Will Meyrick invited Epicurina - Bali Food Blog, to join him in welcoming Chef Wan to Mama San! It turned out that the two knows and grows close to each other during Chef Will's opening of his new restaurant in Kuala Lumpur, Malaysia. Surely this is an opportunity that I can't pass.

The event itself was a cooking collaboration between Chef Wan and Chef Will, where Chef Wan was cooking Malaysian dishes, and Chef Will cooking Peranakan cuisine.

The Dinner Time


I managed to grab Chef Wan aside for this photo shot, during the meet and greet session before the dinner. It turned out that what we seen on TV is not much different with the reality: Chef Wan has this vibrant personality, quick wit, and very very talkative. He quickly getting acquainted with the guests, telling jokes and laughing along with the guests as if they've been buddies for years.

Chef Wan has this amazing skill of starting up a conversation, and making people felt welcomed, all in an effortless manner. It's no wonder that the Malaysian Government appointed him as Food Ambassador to Tourism Malaysia.


Our journey into the Malaysian and Peranakan Cuisine was started with Soft shell crab with torch ginger flower, char kue peanuts, sesame seed and rujak salad. While the batter fried soft shell crab gives out a mellow sea flavor, combined with the spicy rujak salad they compliment each other, and it was a quite eye opening starter.


The soft shell crab was then followed up with this woody tangy creamy fragrant dish of Sambal jantung pisang (banana flower), with fresh prawn, torch ginger flower and kalamansi. Coming from a family that familiar with both jantung pisang and torch ginger, I was quite amused why we've never thought the two works well together.


Our next dish emanates this rustic Asian flavor, especially with the addition of tauco (fermented bean curd). The Nyonya style stir fried clams with chili padi, Thai basil, green shallots and Tauco was quickly becoming the guests' favorite.


Next came Nasi Ulam with kencur (lesser galangal), ginger flower, shredded betel leaf, Vietnamese mint, lime leaf and ikan asin (salted dried fish). While Indonesia has their own version of Nasi Ulam from Betawi ethnic, the one presented was resembling Malaysian style and it contains a lot of fragrant ingredients put into it, which in turn create an aromatic dish. The addition of Ikan Asin enhanced both the texture and the taste of the dish.


Peranakan crispy barramundi, with torch ginger flower, chili, shallots and lime leaf represents the Sweet and Sour fish, one of Chef Meyric's creation in Hujan Locale Ubud which we adored. Still using the same barramundi (kakap putih in Indonesian), the difference is that this one was more aromatic and spicier.


Baba's Nyonya fish head curry with okra, tomato, tamarind and fish curry powder was among the creamiest dish of the night, even though it was well balanced with the inclusion of tamarind (asam jawa in Indonesian), and tomato.


Next came Gulai Udang Nenas, fresh prawn cooked in turmeric, lemon grass, fresh pineapple with coconut milk. While the coconut milk adds creaminess to the dish, the sweet and sour pineapple (Nenas) help lighten and balanced the mouth-feel. It goes really well with the prawns.


Came as the last main was Fried Fragrant Cumi-Cumi, squids or calamari fried with Tom Yam paste, ginger torch, lemon grass and honey. It was nicely chewy, flavorful, and the addition of honey was just enough to add sweetness into the dish.


As the closure to our dining experience was Chef Wan's Jackfruit Custard, which resembles srikaya with extra punch of the jackfruit, and Chef Will's Coconut ice cream which nicely reinforced with peanuts and roasted coconut, made perfect with the addition of young coconut flesh you can scoop right off the bowl's wall, as it was presented in halved coconut. Balance was a bit of an issue as the halved coconut has curvy base, but taste wise it was the best coconut ice cream version we ever had.



While Chef Will stayed more in the kitchen, focusing on delivering the dinner, Chef Wan would occasionally showed up and entertain the guests with small chats, funny talks, maintaining the cheerful vibe all the way until the dinner was over. Such a tremendous energy.

As with other Chef Will's invitations during our 5+ years of food blogging in Bali, the dining experience of this "Chef Wan and Chef Will Collaboration" stays on the high note throughout the dinner. The flavors were robust, colorful, comforting, and Chef Wan's humorous personality vibrates well with Chef Will's cheerful personality himself. It's been one really enjoyable dining experience. Thank you Will Meyrick for having us! (byms)