Karma Kandara! We were thrilled when finally got the time to visit this beautiful resort in full team, after some schedule misalignments. Located about an hour away from the Airport, Karma Kandara is reached by heading south past the Garuda Wisnu Kencana (GWK) complex, then keep heading south off the main street following the sign board posted at the intersections. Keep in mind that you're heading to the Southernmost beach of Bali, so don't get distracted by the main traffic that most likely are heading towards Uluwatu or elsewhere in Southwest Bali.

Known as one of the most beautiful resorts in Bali, Karma Kandara Resort houses 70 private villas, which half of them are privately owned, and half are for rent. Our destination on this trip is Di Mare restaurant, one of three eateries existed within the Karma Kandara complex.

Reaching Di Mare Restaurant in Karma Kandara

There's a parking space within a short distance to Di Mare restaurant, so make sure to follow the sign board that says "Di Mare" instead of "Karma Kandara Resort" at the final intersection. From this parking space, Di Mare is reached through a corridor with limestone walls, that emits the rustic feeling.

Literally mean "The Ocean" in Italian, Di Mare is set on top of a steep cliff overlooking the infinity pool lies below, and the vast blue ocean that marked the southernmost part of Bali island. With its breath taking view, Di Mare restaurant is such an extraordinary venue to spend your afternoon at.

Di Mare's High Cliff Tea 

Di Mare some while ago launched a High Cliff Tea promotion, available from 3 pm to 5 pm where guests are treated to selections of sweet and savory snacks, along with a choice of tea or coffee.

The snacks are presented in three tiered tray, offering savoury treats of three different sandwiches, each filled with either cured salmon, tuna, or chicken. There are also some Sushi rolls, and Thai springrolls to pleases your palate.

On the sweet treats selection, there's muffin, cookies, delicious cheesecake with coconut crumbles, and what turned out to be the very succulent, creamy, dark chocolate brownies, best we've had in a long while.

While the food in general was good and fulfilling, we can't help but feeling they're quite minor compared with the amazing view that lies before us.

Since people says that a picture speaks a thousand words, then I'll let these beautiful pictures speak for themselves.

Temple Bar and Lounge

Sits right above Di Mare restaurant, is another Karma Kandara premise that provides the even better spots to witness the majestic sunset here in Karma Kandara.

Karma Beach Club

Steps away from Di Mare to the south, lies the entrance to the electric tram that take guests down through the almost vertical cliff of Karma Kandara, to where the Karma Beach Club are (previously called Nammos).

Our tram operator informed that there's a 200K IDR voucher purchase necessary for each person using the tram to Karma Beach Club down below, however the ride itself is free as the vouchers are used to pay for the meals and drinks guests ordered in Karma Beach Club.

Alternatively if you just want to enjoy the beach, there's a stairwell leading down from another part of Karma Kandara, however she warned that it has about 300 steps so make sure you have the necessary stamina.

It was already dark when we went down, so we didn't get to experience the crystal clear waters that Karma Beach Club visitors talk about, but it is for sure that we already had a blast of amusement during our short visit to Karma Kandara that afternoon.

Many thanks for Karma Kandara and Middleton Manning for introducing Karma's High Cliff Tea, the amazing Di Mare, Temple Lounge and Bar, and Karma Beach Club to Epicurina readers. (byms)

Note: All photos are taken using Samsung Galaxy Grand and underwent necessary editing. 

Karma Kandara Resort

Jalan Villa Kandara, Banjar Wijaya Kusuma, Ungasan, Bali, 80362 Indonesia
Phone : +62 (0) 361 848 2200 | Fax : +62 (0) 361 848 2244
Email : res@karmaresorts.com / info@karmaresorts.com
Web : www.karmakandara.com

What's next?

Steak are no stranger in Bali's food scene. However when you passed by Dewi Sri street after dark, you'll be certain to see queue of people waiting to get a table at Holycow, the fast riser steak house from Jakarta who recently opened their newest branch here in Bali, their 8th nation wide to be exact. 

Queue outside Holycow Camp Bali at Dewi Sri Street, Kuta, Bali

While we know there are many steak houses in Bali, offering steaks of different style and price range, but it seems like Holycow is quickly emerged as a favourite among those already settled and established steak houses in Bali. How could this happen?

Here's what Epicurina thinks:

1. Holycow put robust flavours right on the meat, instead of only in the sauce. While it might seem like a heresy for the steak purist, who believes in putting minimal treatment to the meat, having been grown up on spices heavy and flavoursome Indonesian cookings, my taste buds quickly succumbed, and found themselves at home with the flavours Holycow steaks offered, and I'm sure many others feel the same.

Sirloin Combo (149K for two steaks)

2. Holycow offers plenty of quality meat cuts to choose, at decent pricing. While it's not as extensive option as Arena in Sanur, who serves like 40 different type of US and Australian beef, among others. It's plenty enough for people with different liking and budget. Also while their Wagyu is not as lavish or buttery as Australian Grade 8+ Blackmore Wagyu, or as robust and juicy as Stockyard's Silver Sirloin, Holycow's Wagyu is clearly notches above average. Price wise, while they're not cheap but it's only about 20K IDR difference from having a plate of dry steak cooked over the meat counter in a local supermarket. 

Holycow Camp Bali menu

3. Holycow offers plenty sauce options, five to be exact: Homemade mushroom sauce, W sauce, Buddy's special sauce, Blackpepper, and Barbeque. While that number is not amazing, that's already tops over most of Bali steak houses who tends to become very conservative with BBQ and mushroom sauce as the most common option. Among the choices, Holycow even invented their own flavour, "W Sauce" which are made from very local ingredients thus creating a unique flavour rarely found elsewhere in Bali Steak houses.

Wagyu Bolar Blade (87K), one of the minor cut offered at Holycow Camp Bali

4. Holycow is famous. They attracts not only customers, but loyal followers, just like Jakarta's Abuba Steak phenomenon in the 90's. This is why most of the marketing are also done virally by satisfied customers, one to the next, the strongest form of marketing there is. And that's seems to be the reason why when Holycow first opened their doors in Bali, they already have eager customers lined up, warmed up by the good reputation already circling around, looking forward to try the Holycow experience.

Wagyu Rib Eye (135K)

5. Holycow don't sell pork, where most of the serious steak houses in Bali do. This quickly drawn the captive market of local muslim population in Denpasar area, who previously think twice or thrice before attending the usual steaks and pork ribs joint, thus have to resort to the usual Steak Kakilima or Waroeng Steak and Shake. Also different with seasonal tourists, they're here to stay. (byms)

Holycow Camp Bali

Jl. Dewi Sri

Gedung BTC no.7

Across Fontana Hotel

Kuta - Bali

Haute Tea Couture is the theme of a fashion show from Bali's designer Oka Diputra, shown at The Mulia Bali during its Afternoon Tea program.

The Mulia Afternoon Tea

Starting in early 2014, The Mulia offers two different kind of treats for its Afternoon tea: Classic or Indonesian. As you might have already guessed, the classic set offers international selection of snacks and desserts, ranging from the savoury bites like canapés, and the sweets like pies, pudding, and macaron.

The Indonesian selection on the other hand presents the refined version of Indonesian desserts and snacks, like lumpia, lemper, and the delicious Lapis Legit neatly decorated as a blue gift box.

With each set, there are no limitation to what drinks can you order, as The Mulia offers a range of tea and coffee to accompany your afternoon tea.

Thinking of having something energetic, initially I choose Ice Latte to go with my Afternoon Tea. However as the afternoon progress, and the heat of the Balinese sun was becoming more intense, I quickly switched my option to their Iced Tea, and happily sips through glasses of them as the waiter keep offering to refill my empty glass.

Beside of the delicious snack and desserts coming with your set, there are also selections of individual treats circulated around by the server.

Entry to The Cafe Dessert Station

As if those option are not plenty enough, along with any set of Afternoon Tea you order The Mulia offers as compliment, free entry to The Cafe's all you can eat dessert section! If you love desserts, then you better make sure there's plenty of room still available on your tummy, as this dessert station is quite a sweet-tooth heaven.

Standing as the main attraction of the dessert section is their Gelato corner which offers delicious selections of both gelato and sorbet, along with its colourful toppings ranging from jellies, chocolate rice, fruits, nuts, and berries. What's also good beside of the tons of matching possibilities, all of the gelato and sorbet are made in-house at The Cafe, thus its freshness and quality are well maintained.

There's also a dedicated cake and jellies display next door, not to mention various international and traditional snacks available for you to choose.

Haute Tea Couture Fashion Show

The fashion show itself started around 5 pm, where Oka Diputra showcasing his beautiful Haute Couture collection, mostly in black.

As with the fashion show itself, The Mulia's Assistant Communications Manager Kris Mikail Silitonga explained that it will become their regular part of their Afternoon Tea, as naturally the majority of guests for their Afternoon tea are women.

If you're planning to try out The Mulia's Afternoon Tea, I'd strongly suggest to dress down, as the seating area are facing directly to the West, hence you'll experience the afternoon Balinese sun in its full intensity.

Thank you The Mulia for introducing Epicurina readers to your sumptuous Afternoon Tea. (byms)

The Bar at The Mulia Bali

The Mulia, Mulia Resort & Villas - Nusa Dua, Bali

Jl. Raya Nusa Dua Selatan, Kawasan Sawangan,
Nusa Dua 80363, Bali, Indonesia
T: (62-361) 3017777

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Earlier in May 2014, the Swiss Belhotel Rainforest host a new dinner series, "A Night to Remember" featuring creation from one of Indonesian kitchen maestro, Chef Kelana. Epicurina was invited as one of the guests for the pilot run, and I surely wouldn't miss a chance to get a taste of Chef Kelana's masterful creation.

Swiss Belhotel Rainforest

Set in the midst of bustling Sunset Rd., The Oak Restaurant is located inside Swiss Belhotel Rainforest's premise, in their inner courtyard right behind the hotel's Lobby. The courtyard also serves as the main air shaft of the hotel, and it was designed like you're in the middle of a lush forest, a hidden surprise to guests visiting this premise, that looks just like ordinary hotel from the outside.

While the dinner was being prepared, our host for the dinner Teddy introduced us to the other guests, which mostly are familiar faces from Bali's leading mass media. The air was extremely humid and hot that night, which made the wait a bit taxing. After some refreshments and snacks, we were escorted to our seat thus "A Night to Remember" experience begun.

The Food

As the opening, there's Ginger flower marinated seared fresh Maluku Tuna, a light refreshing dish combining succulent raw tuna with the nutty bean sprout and alfalfa salad in light acidic dressing. The ginger flower provide a warm aftertaste in your throat.

Second came the oxtail broth with quail egg and dumpling. The broth was slow cooked overnight to extract all the flavours, resulting in a familiar classic oxtail soup taste. Just that it's served sans the meat, it becomes a subtle greeting to your tastebuds, instead of the usual high-octane slap. Chef Kelana was kindly reminded the guests to not ask for sambal, as the chilli will ruin the delicate taste exist in this soup.

As the main of "A Night to Remember" dinner was this combo of succulent duck, rice, and fern urab, accentuated with Sambal Balado. The fern urab was so fresh and crunchy, and the rice was among the nicest pulen white rice I've ever tasted. As with the duck, the dark meat fits well with the Sambal Balado.

The strawberry ice cream came as a sweet refreshment and palate cleanser before our main dish was served. Normally it's served in white wine but I asked for the one without.

What most of the guests found surprising however is the dessert: Young Coconut Creme Brulee, combining the chunky young coconut with fragrant coco pandan cream, which tasted like a perfect crossbreed of Creme Brulee with Klapetaart. It's accompanied by young coconut jelly, coffee ice cream, and a peanut ginger nougat that further adds more flavour layers.

As a surprise closing, Chef Kelana presented these wonderful chocolate which each has familiar Indonesian flavours.

The Maestro

Well known for his fondness of Indonesian cuisine, Chef Teuku Muhammad Kelana was also one of the founder of Indonesian Chef Association (ICA). In recent years he has hosted TV shows, cooked for ambassadors and recently published his own Indonesian cookbook.

At the published cost of IDR 350K including wine, this dinner is a steal. Click here for more information. Or if you happen to be near by and in mood of something sweet, don't miss their Young Coconut Creme Brulee which I believe is among the best desserts you could ever have in Bali. (byms)

I discovered Kukusan Steamed Buns from browsing around Instagram. In their account, they're showing what looks like a Shoarma bread, but made with what looks like a Mantou (Chinese steamed bun) and with more interesting looking fillings. Kukusan quickly catches my attention.

That's why the earliest day me and Hypnoticade had a free time, we headed down to Sunset Rd. where this new eatery is located. About across the Sunset Point where Burger King are, three to four shops after the intersection, we found Kukusan. Since the palce itself has rather narrow shop front, there's only enough space for two cars, and some motorbikes. There are more spaces when the stores next door closed, just like when we're there.

There were some people at the moment but most of the place were empty. It was quite steaming hot as well inside, and I can only imagine how hot it was in the kitchen. The staff behind the counter later informed us that it is just their third day opening trial, hence there's still a lot needs to be done, including the air conditioning.

Glancing at the menu displayed on the chalkboard, I consulted the staff on what options available, and what their recommendation are.

While Hypnoticade choose the Tempura of Oyster Mushroom, my eyes were fixed on Middle Eastern Spiced Lamb Buns for two reason: good Middle Eastern food is a rarity in Bali, and it's been a while since I had a good Middle Eastern meal.

Banana Cinnamon, Mango Passion, and Citrus Gang

For the refreshments we chooses Banana Cinnamon for the little kid, Mango Passion for Hypnoticade, and I was interested to try their Citrus Gang.

While the Banana Cinnamon and Mango Passion came in the cute Mason Jar, Citrus Gang surprisingly appeared in a retro Rantang, a tiffin tin.

With the Citrus Gang, it's love at first sip! It has the refreshing citrus flavour made with three different kind of fruit: orange, lemon, and lime. Not only the juices it incorporates the skins too, making it sort of marmalade drinks.

The Mango Passion was fresh and sweet, it uses an almost ripe mango combined with the fragrant Passion fruit which makes it an aromatic juice. The Banana Cinnamon has a creamy and rustic taste, which resulted in a quite exotic flavour.

Middle Eastern Spiced Lamb and Oyster Mushroom Tempura

Both of our orders came in a single wooden serving plate, accompanied with the eating utensils in a tin bucket, which most we didn't use, only the fork to pick the salad.

My Middle Eastern Spiced Lamb bun provided a good punch of Arabic flavour, just like eating a fluffy Shoarma with the succulent roasted lamb, it was good! The Tempura of Oyster Mushroom itself provided a good combination of crunchiness with the mushroom's earthiness, and the creamy mayonnaise. They're both served with tangy rare mango salad, which turned out to be a lovely combo!

Rare mango salad with bean sprouts, tomatoes, mint and cilantro, fresh!

Spicy Beef Rendang bun, and Red Curried Duck

For the second round we ordered Spicy Beef Rendang bun, and Red Curried Duck. The Rendang hit the spot, and the slight modification of adding peanuts and fried shallot is greatly welcomed.

The Red Curried Duck itself tasted almost mature, pungent and slightly cheese like, but I liked it for its strong flavour.

Aftermath

After sampling out those varieties, if I have to choose only one combo I'd go for their Spicy Beef Rendang and Citrus Gang.

As it was their try-out day, so there was no price list yet, and we're quite surprised to find out that our food was also cost zero, in return for comments. Which we happily gave. (byms)

Note: Photos are taken using Samsung Galaxy Grand. 

Kukusan Steamed Buns

Sunset Road No. 1, Seminyak, Bali 80361, Indonesia.
+(62) 8786 0411 555

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