HELLOBALI JULY - AUGUST 2020

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A NEW BEGINNING WANDERLUST EVOLVE: BALI TRAVEL LANDSCAPE

IDR 75,000 JULY & AUGUST 2020

F o l l o w t h e p a t h o f l e a s t r e s i s t a n c e o r d a r e t o p u r s u e s o m e t h i n g g r e a t e r ? F o l l o w t h e p a t h o f l e a s t r e s i s t a n c e o r d a r e t o p u r s u e e t h i n g g r e a t e r ?

M A K E T H E C A L L M A K E T H E C A L L

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P L E A S E E N J O Y R E S P O N S I B LY

A M O D E R N S T E A K H O U S E W I T H K O R E A N F L A I R

website: sijinbali.com | instagram: @sijinbali | facebook: sijinbali J l. Lebak Sari no. 18 Seminyak - Bali

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Let the Beauty of Nature RefreshYour Spirit in the CulturalVillage of Ubud, Bali.

Purchase a voucher now for your next holiday and be entitled to some great added-value bene�its. Starts from IDR 950,000 net per room per night

Stay inclusions: - Accomodation in Jannata’s luxurious Deluxe Suite - Daily breakfast for two persons - 15% discount for spa treatments at Champaka Spa - 10% discount on food and non-alcoholic beverages - Complimentary Wi-Fi throughout the hotel area - Special rate applicable for weekly and monthly stay Terms and conditions: - Reserve your voucher before 30 September 2020 - No minimum stay required - Stay period immediately until 30 June 2021 - Advanced payment required and non-refundable - Blackout dates and other restrictions may apply

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For booking, please email to reservation@jannataresort.com or visit www.jannataresort.com

Jl. Rsi Markandya II Banjar Bangkiang Sidem Desa Keliki Tegalalang Gianyar - 80571 @jannataresort +6281-339-757-009 reservation@jannataresort.com

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CONTENTS J U LY & AUGU ST 2 0 2 0

Chap t e r I E X P E R I E N C E

Chap t e r I I I N S P I R AT I O N

Chap t e r I I I E S S E N T I A L

Chap t e r I V O U T S I D E R

L a s t Chap t e r S P OT L I GH T

20 EDITOR’S PICK

34 COVER STORY Bali is one of the best wedding destinations in the world. But since COVID19 outbreaks, the industry has been falling apart. From one wedding cancellation to the next. But today, Bali is seeing light at the end of the tunnel. The island may soon be open again, weddings can start happening again, but how do the industry players handle weddings in the new normal? Would it be something that would be profitable both for the bride and groom as well as all the people involved. HelloBali is trying to find the answer so we won’t have to wait any longer for the next pretty wedding on the island.

62 SPECIAL FEATURE With 106 luxurious rooms,

68 NEIGHBORHOOD The Balinese devotion of the mountains is founded upon the flow of water from the mountain in the north (kaja) to the sea in the south (kelod). The Balinese also regard the mountains as the dwellings of gods, a manifestation of the most superior god of gods, and there lies Mount Agung. Strong, volcanic Mountain in the heart of Bali, its power shook the world once its wrath erupted. But how do we, who reside in Bali, can find peace living with the mighty? The answer is more spiritual than logic.

88 Pod's main factory is open

7 days a week with free entry for visitors, free chocolate tasting and the chance to make your own chocolate bar. But did you know that Pod began in 2010 with two simple questions; how does a cacao pod become chocolate and why isn’t it made where it’s grown? A chocolate factory with conservation ethos that is embodied in their products. Ethically sourced ingredients of the highest quality, sourced locally wherever possible and totally sustainable. Let’s get to know Pod Chocolate better so we can love them more.

Alaya Resort Ubud is a sanctuary of serenity

24 TASTE A very lovely and intimate setting. With tables dressed in beautiful white linens, and napkins, so large they could cover your lap twice, it felt decadent and kind of makes you feel spoiled. Executive Chef Nic Vanderbeeken from Aperitif collaborating with Chef Maxie Millian of Sang Saka & Merah Putih created an unforgettable fine dining experience called Eclectic Global Cuisine. Food and Wine pairing at best, and desert for your sweet tooth at the bar!

and sophistication in the culturally charged village of Ubud in the island of Bali. A number of Bali's most respected and talented designers have collaborated to create this elegant hotel with a distinct sense of belonging. We are digging deeper to the story of the man behind the castle, Jimmy Gunawan, and how he believes that human resources are the asset of the group.

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Digital Edition READ

Publisher & CEO Sarah Nathan sarah.nathan@hellobali.id Editor Billianto Bagus billy.bagus@hellobali.id

Cheryl Marella cheryl.marella@hellobali.id

Sales & Marketing marketing@hellobali.id

E-magz: https://hellobali.id/magazine

Final Artwork & Production Clif Pontororing clif.p@hellobali.id

Digital Coordinator Billy Kristyono billy.k@hellobali.id Contributors Chef Nic Vanderbeeken Jimmy Gunawan

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Maxie Millian Toby Garritt Suta Rahady

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Head Office The East Building 20 th Floor, Jl. Dr. Ide Anak Agung Gde Agung Kav E32 No. 1, Setiabudi, Jakarta Selatan 12950, Call: +62 21 5793 8468

A NEW BEGINNING WANDERLUST EVOLVE: BALI TRAVEL LANDSCAPE

Bali Office Jalan Wana Segara, Kavling 2 No. 12, Tuban–Bali 80361, Call: +62 361 763 831

IDR 75,000 JULY & AUGUST 2020

Cover Photographer : Suta Rahady

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PUBLISHER’S NOTE SARAH NATHAN

T hough hit hard, the travel industry will bounce back from the COVID-19 pandemic. Yet, the way we journey will be changed forever – and for the better. Delving into Bali staycations, off-grid and conscious travel, we look forward to the positive impact of changing habits. If the corona crisis and strict social distancing measures have taught us anything, it’s the travel influences everything we do. Since the world went into lockdown, our thirst for Bali adventures has heightened, and we’ve been seeking out ways in which we can quench our desires. We’re whipping up BVLGARI Bali’s famous finest cosmopolitan as we settle down to Friday Zoom drinks. Garlic-lace mussels give us a taste of past summer days spent in the South of Bali. The high-achievers among us are using extra downtime to learn how to cook, a new language, master of TikTok etc. Despite being one of the industries hardest hit by the pandemic, the travel sector has a history of resilience. Visitors trickled back in the wake of the SARS epidemic, the wake of 9/11, and the financial crisis of 2007/8; just couple of years ago in Bali itself, we experienced innumerable of catastrophe the unsettling explosion of Gunung Agung, and Bali bomb explosion, yet we always managed to recover back astoundingly. Just las year, more of us were travelling than ever. While COVID-19 is a different, much bigger, beast, we will overcome it too. Flights will resume, restaurants in Bali will all reopen soon and hotels will check us in. Yet, when we travel again, we will do so differently. How so? It’s likely that our journeys will be made more thoughtfully and with much more purpose. We’ve shown great care to contain the spread of the virus and, as our ability to travel returns, we’ll strive to adopt the same sedulous mindset in our travels. We’ll travel smarter, probably a bit less, but for longer. For the rest of the year, we’ll be looking at ways to enhance your reading experience with a complete website overhaul. But I’d really love to know what you’d like to see more or less of so that we can ensure we meet your needs. We care about what you think. As always, I hope you enjoy the issue and please do feel free to get in touch with me personally at publisher@hellobali.id. Thank you!

Photography : Yan Aluwi @yan_aluwi Location : Four Seasons Hotel Jakarta @fsjakarta MUA : Marcella Widita @marcellawiditamua Styled by : Deviana Maria @devianamaria

publisher@hellobali.id @saznathan

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S P E C I A L F E A T U R E

Concocted from five different indigenous Italian grape varieties, the story of Farnese Edizione Cinque Autoctoni creation is as fascinating, bold and engaging as it signature taste. Hellobali share a bit background story about the particular prime wine. Here goes... TIPPLER’S CHOICE: A TALE OF FARNESE EDIZIONE CINQUE AUTOCTONI LEGENDARY BLEND

Any avid student of Italian language will know straight away that the name directly refers to five Italian grape varieties, masterfully blended and crafted into one quality product of wine. The main two ingredients of Farnese Edizione Cinque Autoctoni are montepulciano and primitivo (otherwise known as zinfandel); blended with sangiovese, negroamaro and malvasia nera. The montepulciano and sangiovese are grown in the Abruzzi, which is Farnese’s home province, while the primitivo, negroamaro and malvasia nera comes from Puglia region, or widely known as the stylish ‘Heel of Italy’ for its peculiar shape and location. The origin of project Farnese Edizion Cinque Autoctoni can be traced back in 1996, a time where Farnese Vini were just writing the first pages of their history. It all started when four respected figures of European wine scene gather and discuss their thoughts one another; Valentino Sciotti, the current CEO of Farnese Group, Filippo Baccalaro, chief winemaker of Farnese Group and third generation of Piedmontese winemaker, the Bordeaux wine maestro Jean Marc Sabuoua and most-acclaimed wine journalist in the world Hugh Johnson. On that meeting, Mr. Hugh Johnson launch a challenge to the Farnese young wine talents to create a “great wine” product that represent the strong Southern Italy character, forged with the best varietals of that particular territory. That idea was accepted greatly by the Farnese lads, who would later pour all of their effort to study and identify the best grape varieties and find old vines in particularly suitable areas, thus, after four years of meticulous work and experimental harvest, the first Farnese Edizione was born and tasted in London by the challenge-giver Hugh Johnson himself—who was deeply impressed with the result, and the rest, is history… In term of flavor, Farnese Edizione Cinque Autoctoni is a fascinating wine for all the great reason; it is considered among the most powerful Italian reds found on the market, and comes with appropriately massive bottle. The deep- ruby color contains pleasant natural seedy aromas; from ripe blackberries, plum, coffee, to cocoa, with perfectly balanced full body, off-dry, fruit-driven dominant of ripe blackberry and plum with chocolate, velvety tannins, balanced acidity and super long finish with oak and spices.

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A culinary journey.

Discover our eight-course degustation menu in an elegant, 1920s inspired dining hall and cocktail bar. Set amid a lush jungle valley, just a stone’s throw from the centre of Ubud, we invite you to experience Bali’s newest and most unique fine dining destination.

aperitif.com |

aperitifbali

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#AreYouReadyToWander samsaraubud. com Time t o r e c onne c t wi t h na t u r e , wi t h you r l ove d one s , and mo s t impo r t an t l y wi t h you r s e l f .

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CONTRIBUTORS

Chef Nic VANDERBEEKEN HEAD CHEF Aperitif

Chef Nic Vanderbeeken, brings over 20 years of experience to lead the team at Apéritif restaurant and bar, an elegant fine dining space serving contemporary global cuisine in the lush valleys of Ubud. An advocate for cross-cultural collaborations, Nic’s one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy. Prior to Apéritif and his past 5 years at Viceroy Bali’s CasCades restaurant, Chef Nic worked in Vietnam consulting and developing the bistronomy concept he pioneered as Chef- Owner of Bistro Biggles in Belgium. These experiences truly connected him to the bounty of Asian produce and the unique flavours available in this part of the world. He has also spent time in the kitchens of Michelin- starred restaurants including Restaurant Berto in Waregem, Belgium; Restaurant ‘t Convent in Lo-Reninge, Belgium; and celebrity chef Wout Bru’s two Michelin-starred restaurants in France.

Toby GARRITT

Maxie MILLIAN

CEO & Co-Founder POD Chocolate

HEAD CHEF Sangsaka & Merah Putih

Toby was born in Adelaide, South Australia andmoved to Bali in 2001 where hemarried a Balinese princess and built a chocolate factory. Toby’s concern for the environment and the 2007 United Nations Climate Change Conference in Bali crystallised his chance to do something. Joining forces with Michael they spent the next five years in environmental initiatives to protect tropical rainforest, support communities and combat climate change. It was during this time they first discovered cacao which led to the creation of Pod when Toby’s chocolate trials became too delicious to ignore. Since then Toby has increased production capacity a hundredfold, grown Pod to a team of one hundred and supports farmers and communities across Bali. Pod is now poised for global expansion and has been credited by the Michelin Guide as one of “a small band of chocolate makers turning the $100 billion chocolate industry on its head”.

Originally from Jakarta, Maxie’s cooking career has taken him not only across the main hubs in Indonesia, but also through some of the most diverse & luxurious restaurants all over the world. From bustling Jakarta to fine dining in Dubai he is now commanding the kitchens of Sang Saka & Merah Putih in Bali. Maxie brings an exceptional level of talent to the most humble and diverse range of traditional dishes.

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CONTRIBUTORS

Suta RAHADY Photographer

Suta is a Bali-born professional photographer, raised by the warm values of the Balinese culture. Based in the heart of Bali, Suta is fond of capturing moments unfolding across our much-admired island paradise. From family portraits, weddings, engagement parties, honeymoons, yoga, to landscape, aerial shots, and anything your mind can conjure. Suta believes that a great photographer has no limitations.

Jimmy GUNAWAN The Chief Executive Officer of AIM

Jimmy is a champion of local culture and it’s apparent in all his properties. The Alaya Resort Ubud features landscapes and arts created by Made Wijaya, a local authority on tropical gardens, as well as signature pieces by Indonesian sculptor Pintor Sirait. He saw the opportunity for creating a collection of stylish and distinctive boutique properties, giving guests more than just the usual, forgettable experience. Playing to their strengths and past experience - Jimmy’s brilliant business mind for finance, development, sales and marketing, and Michelle’s incredible knowledge of design, and meticulous eye for detail- the pair had found an outstanding combination. They have since gone on to open, own and manage a collection of successful brands, including award-winning wellness facility DaLa Spa and Alaya Resort Ubud to name a few.

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FROM BVLGARI TO APERITIF, HELLOBALI COVERS SOME OF THE ISLAND MOST LUXURIOUS FINE DINE, DAY EXPERIENCE DESTINATION AND MORE. READ OUR EXTENSIVE REPORT ON THIS EDITION!

1 / APERITIF ..... Culinary influences from the old Spice Islands combined with distinctly

2 / ARTOTEL SANUR .....

With art as its most paramount identity, ARTOTEL Sanur not only shown the theme through their appearance – but a wholesome spirit that reminds us how quirkily wonderful they are.

modern European flavours. Your degustation journey of modern global cuisine will start right away, exploring the world through the eclectic degustation menu.

Vivamus vel justo in urna venenatis dignissim The arrival pavilion, BVLGARI Resort Bali

Chapter I EXPERIENCE

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Jalan-Jalan: A Journey to the East, Discovering Indonesia through Gastronomic Adventure

CONTRIBUTORS

Collaborating with Nusantara by Locavore, Ubud’s renowned restaurant that showcases the best of local eclectic cuisine, Komaneka at Keramas Beach presents the event titled Jalan-Jalan: A Journey to the East, which highlights a variety of creations from Indonesia’s signature culinary. Chef Ray Adriansyah and Chef Eelke Plasmeijer, one of 50 best chefs in Asia, collaborate for an exceptional seafood feast served family-style that combines an unparalleled dining experience with the best ingredients from Indonesia. Chef Ray and Chef Eelke seek to showcase the best Indonesian gastronomic delights, incorporating familiar avours found within dierent cultures, all ensconced in an upscale, contemporary setting. Jalan-Jalan: A Journey to the East presents at least a dozen of scrumptious Indonesian cuisine. For the opening, the snacks highlight

Peyek Ikan Teri, Batagor Ikan, Otak- otak, Sate Kerang and Sate Languan. Jalan-Jalan: A Journey to the East also presents Indonesian appetizers that oers a true gastronomic journey and cultural experience including Cumi Cabe Ijo, Nasu Galete, Gohu Ikan, and Jukut Kelor Mesanten. Our mains consist of avorsome seafood delights, such as Kepiting Asap, Tambus Gurita, Ikan Bakar Padang and Udang Kecombrang. Indonesian feast will not be complete without rice and sambal, so Nasi Daun Jeruk and a wide choice of sambals are brought to the guests. To top it o, guests can end the meal with the mouthwatering Es Teler. Set in the enviable and breathtaking beachfront restaurant, Timur Kitchen, Jalan-Jalan: A Journey to the East was held on Wednesday, July 22 nd , 2020, opened with a pre- dinner cocktail event.

Live cooking photo by @swankywacky

KOMANEKA Co-Founder with Indonesian celebrities, Nana Mirdad & AndrewWhite, andTimothy Ouyang, Singapore Airlines Bali Manager

Timur Kitchen, Komaneka at Keramas Beach

Jl. Prof. Dr. Ida Bagus Mantra, Keramas, Gianyar 80581, Bali - Indonesia | timurkitchen.com +62 821 4404 5369 sales@komaneka.com timur_kitchen

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EXPERIENCE EDITOR’S PICK

MINOO BEACH CLUB 1 Derrived from Persian words for ‘Heaven’, Minoo Beach Club aims to be a splendid seaside destination for travelers and their loved ones. Settled alongside Melasti Beach in the pristine Ungasan region, the venue is heavily inspired by vibrant Bohemian touch, adorned by eclectic wooden materials with some seating area directly build overlooking the blue Ocean vista. A 100 capacity restaurant will greet all the guests; joined by 38 sun loungers, a 15-capacity alfresco dining area. There’s also two impressive options in terms of cooling off – a direct beach access and a stylish swimming pool area.

2 WE ARE HOLI The latest culinary project from Chef Jethro Vincent and 8 Degrees Projects (known for some of Seminyak hippest dining destination such as Bikini, Boss Man, Sibling, Sisterfield and FIKA), We Are Holi serves authentic taste of ‘grandma’s’ curry recipes with flavors hailing from Singaporean, Malaysian and Indian cuisine that can be described as ‘Tamil’. Try one of their 6 distinctively unique curry; vegetarian, meat and seafood-based, along with tasty sides such as poppadoms, chutney and various condiments. Get ready for a celebration of vibrant flavor on your palate! IG: @weareholi

THE YOUNG VILLAS

Perfectly situated between Batu Bolong and Brawa, The Young Villas is the latest luxury accommodation in the quiet side of Canggu. The modern 3 King Bedroom venue boasts some wonderful amenities to ensure your magnificent getaway; from private pool, en- suite bathrooms, outdoor showers, 24-hours concierge and night security service. The Young Villas offers a totally private and unique Bali experience featuring unique sunken lounge and tiered master bedroom. The super-fast and stable Wi-Fi connection makes the villa a suitable getaway option for millennial or social media influencers who runs remote internet-based businesses.

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EDITOR’S PICK EXPERIENCE 21

SPRING SPA 4 Brought to life by Ina Bajaj, founder of award- winning, luxury spa destination East Day Spa, Spring Spa offers an innovative blend of east meets west, where modern technologies meet traditional techniques in a sleek, peaceful environment. The treatment center currently has three stunning locations in Bali and 1 in New Zealand, with plans to expand more in Nusa Lembongan and Uluwatu on late 2020- 2021. Created to relax and pamper from head to toe, Spring Spa offers an extensive menu; from massage, facials, toweekly manicure appointment. There is also a unique retail focus with the spa offering exclusive luxurious products to take home by world-leading brands such as Augustinus Bader, CODAGE, Votary, and Margaret Dabbs to name a few.

BVLGARI – INDULGENCE AWAITS EXPERIENCE 5 After a challenging couple of months for everyone around the world, Bvlgari Resort Bali is ready to welcome the guest once again to their luxurious comfort through Indulgence Awaits Experience. Designed to lavish the guest with upscale convenience, the luxurious experience will include a villa booking, daily breakfast for two, special amenities, 24-hour butler, aperitivo, curated guest activities and generous Credit that can be used to enjoy the resort five-star facilities.

MOZAIC “DINE AT HOME” BY CHRIS SALANS 6 After re-opening his fine culinary establishments, Mozaic Restaurant Gastronomique and Spice by Chris Salans in Ubud Bali following the COVID-19 pandemic, Chris Salans and his teams have introduced a magnificent ‘Dine at Home by Chris Salans’ programme, allowing food enthusiast to enjoy the international chef ’s fine dining treats right at their home. Featuring a total of 20 a la carte menu--all have been properly pre-cooked, chilled and hygienically packed, Dine at Home by Chris Salans only require you to warm up all the ingredients and plate the dishes together as you please. Its free delivery as well!

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EXPERIENCE TASTE

EXQUISITELY CRAFTED

Text: Cheryl Marella Photos courtesy of: Aperitif x Merah Putih x Sangsaka

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TASTE EXPERIENCE 23

Of course, the new normal - social distancing - hygiene settings applied. Body temperature checked, hand sanitizer available, and they would sanitize the whole table right before we were seated. Invited to experience the Eclectic Global Cuisine with a key team Chef Nic Vanderbeeken (Head Chef ) collaborating with Chef Maxie Millian - Head Chef of Sang Saka & Merah Putih. It was an eight-course menu you would love to indulge in! “Eclectic cuisine has a free mind and free will; it is not stuck in one style or flavour. If there’s new ingredients or technique, let’s do it, try it, taste it, serve it Edankeun.. Gaskeun. And for me, the most important things are to create a dish or menu no matter what the ingredients or technique are, I want the result to be high quality and can bring happiness into someone’s life by dining my dishes. It is like an orchestra or a poet on a plate”. Says Chef Maxie with a smile. CULINARY INFLUENCES FROM THE OLD SPICE ISLANDS COMBINED WITH DISTINCTLY MODERN EUROPEAN FLAVOURS. YOUR DEGUSTATION JOURNEY OF MODERN GLOBAL CUISINE WILL START RIGHT AWAY, EXPLORING THE WORLD THROUGH THE ECLECTIC DEGUSTATION MENU.

S et amid Ubud’s lush mountain valley setting, Apéritif offers an alternative and unique fine-dining experience in Bali. Housed in an elegant, spacious standalone building overlooking the verdant jungle landscape, the 1920s-inspired restaurant offers sophisticated seasonal degustation menus that are representative of the culinary team—led by Executive Chef NicVanderbeeken— and their respect for ingredients. The menu explores the world by way of the Indonesian archipelago; an eclectic journey of global gastronomy with the added influences of the old Spice Islands. It couples high-grade produce sourced globally, locally and from the Apéritif greenhouse with the finesse of Modern European culinary techniques. This luxurious tropical haven is also home to Apéritif Bar, where guests are encouraged to enjoy pre-dinner and fancy cocktails in an atmosphere that is reminiscent of the Roaring Twenties.

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EXPERIENCE TASTE

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Of course, the new normal - social distancing - hygiene settings applied. Body temperature checked, hand sanitizer available, and they would sanitize the whole table right before we were seated. Invited to experience the Eclectic Global Cuisine with a key team Chef Nic Vanderbeeken (Head Chef ) collaborating with Chef Maxie Millian - Head Chef of Sang Saka & Merah Putih. It was an 8-course menu you would love to indulge in!

Programme Conceptualized by award- winning bartender Ran Van Ongevalle, the aperitif and cocktail programme is inspired by the Roaring ‘20s. Each cocktail has been specially conceived with Bali’s tropical climate in mind while showcasing the best artisanal spirits and speciality liqueurs. The menu also presents a list of classic cocktails that are representative of the era. And it is not too late for you to enjoy the experience yourself !

He is not wrong; the Canadian Lobster and Opu Fish are our all-time favourite. Not to mention one of the best deserts is called Petit Gervais! The experience didn’t stop there. They have a wine pairing and bar programme right after the fine-dine was over. The comprehensive wine list keeps guests’ varying preferences at the forefront. Featuring global labels across an extensive range of varietals, blends, techniques and styles, there is something to satisfy every palate whilst perfectly pairing with and enhancing the restaurant’s cuisine. Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgundy) and Nebbiolo, making them great partners for equally earthy ingredients Bar

VICEROY BALI Jln. Lanyahan, Br. Nagi, Ubud, Bali 80571 Indonesia

T : +62 361 917 777 res@aperitif.com www.facebook.com/AperitifRestaurant

IG: @AperitifBali www.aperitif.com

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EXPERIENCE ESCAPE

L AV I S H LY I R R E S I S T I B L E : A F A N T A B U L O U S ‘ D A Y E X P E R I E N C E ’ A T B V L G A R I R E S O R T B A L I

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ESCAPE EXPERIENCE 27

After months of uncertainty and mandatory ‘stay at home’ protocol, going out for the weekend feels like a necessary bliss, and only few place that can cater you with a first-class unwind like Bvlgari Resort Bali’s enchanting ‘Day Experience’. I get the honor to try this wonderful program and share our memorable experience with you…

Text: Billianto Bagus Photos courtesy of: BVLGARI Resort Bali

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EXPERIENCE ESCAPE

N othing says ‘tropical bliss’ like a combination of sun, sand, sea and immaculate luxury; things that defines Bvlgari Resort Bali as one of the island’s finest five-star getaway destination. Just recently, they launched an enchanting ‘Day Experience’ program, which allows the non-staying guest to indulge in its exquisite luxury from early morning to after sundown—and I can assure you that it’s totally worth your while.

Left page: Panoramic View,

Main Pool Right page: Ill Barr

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e Sorbetti (three scoops of sweet and creamy homemade ice cream), and accompanied by the famous Bvlgari Sangria and Sunset Punch mocktail. Magnifico! Its past noon and I’m still full from the satisfying lunch, so I decided to get even closer to the shoreline. After taking another steps of stairs and a wooden gate, I was treated with inviting view of sunbeds, lining on the sand, right on the side of the incredibly scenic ‘private’ beach. I choose to rest on the farthest sunbed section, just past the wooden post, and get soaked in the immaculate tropical atmosphere, complete with whole-coconut to drink directly from the fruit. The sound of undulating wave and cool sea breeze almost drowse me off, but I am kept awake by the fast and stable Wi-Fi connection; recording my sumptuous ‘doing- nothing’ moment and making inspiring post for my social media fellow about my experience. At around 5 pm, I decided to call it a day— just kidding, Bvlgari has set up a Mixology Class at Il Bar, where I get a precious chance to learn about the making of one of the resort’s signature cocktail. It was brief yet effective, and I even gain extra knowledge about type of wines from my chat with the talented bartender. To spend time before dinner, I plunge into the resort’s lavish infinity pool to indulge myself in its refreshing water, occasionally gazing into the infinite horizon beyond the Ocean or sat underneath the picturesque bougenville tree.

I arrived on Bvlgari’s Resort Bali’s lavish lobby around 11am, and immediately chauffeured via a buggy to one of the resort’s dining venue, Il Bar. After having a refreshing glass of iced cappuccino and a portion of stylishly tasty light bites as I enjoyed the immaculate ambience that would defines the rest of my day, I was taken for another buggy-ride to the elevator area leading to Bvlgari’s beach club to have a pleasant lunch and chill moment by-the-sea. The elevator is surprisingly convenient. There’s a seat on one side and direct view of Ocean blue, visually pleasing us as I descend lower into the cliff ’s end, where I am greeted with fantastic vista of white-sandy beach and undulating wave of clear blue sea. After taking our steps down to gallant stone stairs (150 steps in total to be precise), I arrived on the Beach Club’s restaurant area, which consist of an open-air two- story compounds overlooking the—you guess it—immaculate sea. There are only three seating on this restaurant, so you wouldn’t have to worry about overcrowded space while enjoying your intimate dine. It’s totally seclusive! I ordered some of Bvlgari’s signature Italian-inspired dishes for our lunch treat; namely Fritte al Tartufo (delicious French Fries with Truffle Mayo and Parmesan) and Burrata Pomodori e Aceto Balsamic for a trusty starter, then Dentice (grilled red snapper) and Seppia (grilled cuttlefish) for a satisfying main course, wrapped by a delightful bowl of Gelati

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Left page: Private Beach - BVLGARI Resort Bali Right page: The Jacuzi - BVLGARI Resort Bali

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I entered the resort’s Sangkar Restaurant right at dawn. The sea breeze and immaculate scenery calls me once again as I opted to sit on the restaurant’s outdoor edge, facing directly to the sea. The friendly waiter attentively guided me to order the food via QR code (digital / online is a preferable method due to new hygiene standard), and prepare to enjoy my last feast of the day; consisting of Indonesian-bound Tempe Salad for appetizers and Filetto Di Manzo, Terrina di Patate e Pancetta, Funghi (Black Angus tenderloin steak, potato and bacon terrine, mushroom) for the main dish and another of Indonesia’s staple light bites, Pisang Goreng (banana fritter, pineapple compote, lemongrass sorbet) for the dessert. Then it’s really a time to finish the day, and I returned home around 9pm. Bvlgari Resort Bali has mademy weekend wonderfully unforgettable; a lavishly irresistible experience for those seeking for a heavenly retreat with their loved ones. Cheers for an extravagant weekend escape!

I choose to rest on the farthest sunbed section, just past the wooden post, and get soaked in the immaculate tropical atmosphere the private beach has to offer, complete with whole- coconut to drink directly from the fruit

BVLGARI RESORT BALI Jl. Goa Lempeh, Banjar Dinas Kangin, Uluwatu, Kabupaten Badung, Bali 80361 P: +62 361 847 1000 www.bulgarihotels.com/en_US/bali/

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Location ARTOTEL Sanur — Bali is probably lucky to get a hold of their address, since it’s at the more updated corner of Sanur. They share the artful scene of the neighbourhood with Sudamala’s Sudakara Art Space and Rumah Sanur’s countless gathering and communal events. Other than that, it probably only takes about five minutes to walk to either the beach or the local market, or take one of the hotel’s bicycle to explore the oldtowns of Sanur up north. Accommodation Just like their namesake, ARTOTEL stands out for being strikingly different compared to Sanur’s heritage tourism area. The modern architecture are observable even from afar with their towering wooden facade. Approaching closer, you will be greeted by a giant steel abstract sculpture in bright red, perched on the hotel’s tiny water fountain. You need to step to the lobby — cum — art space to understand what does this brand strive for. A large hall with displays of contemporary artworks done by local artists from around the country, both the struggling and the already renowned. And the appreciation for art continues throughout the

WITH ART AS ITS MOST PARAMOUNT IDENTITY, ARTOTEL SANUR NOT ONLY SHOWN THE THEME THROUGH THEIR APPEARANCE – BUT A WHOLESOME SPIRIT THAT REMINDS US HOW QUIRKILY WONDERFUL THEY ARE. Differently Beautiful

Text: Hellobali | Photos courtesy of: ARTOTEL Sanur Bali

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Yet, I digress too far — because their equally artistic rooms are also worth mentioning. With a king size bed, study desk, sofa and coffee table, as well as a bathroom that’s equipped with all the essentials [tub, shower and wash basin], surprisingly the room still has a large floor area. With all the excess space (not that I’m complaining about), it felt like staying in a suite, really. And of course with Sanur’s sombre surroundings, sleeping here is incredibly sound you wouldn’t realize that it’s already up and coming outside. Conclusion You’ll never thought that with such limited space, this hotel can house so many features - and with a consequential part of it dedicated as their very own gallery. The concept itself is already brilliant and thoughtful, but the appearance and how ARTOTEL executed their consistent identity is quite heart-warming. The whole property is a tribute to their appreciation to art — a combination that we never thought could work in this day and age. Not until now.

construction; that staircase is something to marvel both from an engineering and artistry point of view. The pedestrian eye-level ROCA Restaurant gave a new meaning to semi- outdoordining.Boastingmorecontemporary setting that streams away from the usual patio style dining area with the overused wicker chairs and folding umbrellas. Instead, ROCA has edgy furniture, abstract shaped and painted ceiling panels, a bar style long table facing the street and geometric cushioned seating. For more fun filled evenings, go straight to the top floor and have a drink at BART as you bask on that golden hour that appear unobstructable from the lounge’s beneficial altitude. From there, ARTOTEL’s spa and swimming pool is already on the same level — with the latter is entitled with an infinity view of the East coast and the South side’s skyline.

ARTOTEL SANUR BALI Jl. Kusuma Sari No.1, Sanur, Kec. Denpasar Sel., Kota Denpasar, Bali 80227 P : (0361) 4721000 artotelgroup.com/hotels/artotel/sanur-bali

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Cover Story What will Bali travel landscape looks like post-coronavirus? Despite being one of the industries hardest hit by the pandemic, the travel sector has a history of resilience. On this edition, we discussed this exciting issue with some of vBali’s hospitality pioneer; fromWedding EO, Government representative, Digital gurus to Hotelier. Check them out and be inspired!

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WANDERLUST EVOLVE: BALI TRAVEL LANDSCAPE IN A POST-CORONA VIRUS WORLD

Though receiving quite a blow, the travel industry will eventually bounce back from the COVID-19 pandemic. Yet, the way we journey will be changed forevermore for the better than for worse. Delving into Bali staycation, off-grid vacations and conscious travel, we excitedly look forward to the positive impact of this evolution of habits.

Text: Billianto Bagus, Cheryl Marella Photos courtesy of: Stock Photos

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IF If the Corona crisis and strict social-distancing measures have taught us anything, it’s the travel influences everything that we do. Since the world went into lockdown, our thirst for Bali adventure has heightened drastically, and we’ve been seeking out ways in which we can quench our utmost desire. We’re whipping up BVLGARI Bali’s famous finest cosmopolitan as we settle down to Friday Zoom drinks. Garlic-lace mussels give us a taste of past summer days spent in Southern Bali. The high- achievers among us are using extra downtime to learn a new language. Despite being one of the industries hardest hit by the pandemic, the travel sector has a history of resilience. Visitors trickled back in the wake of 9/11, the SARS epidemic and financial crisis of 2007/8; just last year, more of us were travelling than ever. While COVID-19 is a different—much bigger, beast, we will overcome it too. Flights will resume, restaurants will reopen very soon, and hotels will check us in. Yet when we travel again, we will do so differently. How so? It’s likely that our journeys will be made more thoughtfully and with much more purpose. We’ve shown great care to contain the spread of the virus and, as our ability to travel returns, we’ll strive to adopt the same sedulous mindset in our travels. We’ll travel smarter, probably a bit less, but for longer.

Left page: Aerial View Six Senses Uluwatu Bali

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Get Ready For Staycation!

by our responsible and caring value which means being consistent with our already high standards around hygiene, sanitization and cleaning” said Michael Gaehler, the General Manager of Six Senses Uluwatu. “We have listed some of the extra steps taken in addition to these rigorous routines to reflect the advice and guidance of the World Health Organization, Centers for Disease Control and Prevention (CDC) and local health authorities on a country-by-country basis to ensure what we are doing is correct, comprehensive and effective”.

and they know the health service and health structure, as well as other benefits of staying within your own countries such as reduced travel time and no language barrier. These domestic tourists will also play a pivotal role in helping the hospitality industry to bounce back faster, especially in the short term period. In Bali, majority of hotels and resorts has applied the new healthy protocols to ensure their guest safety, such as Six Senses Uluwatu, who are ready to embrace travellers once again on their fantastic Cliffside accommodation with new hygiene R & R. “At Six Senses, we continue to live

COVID-19 pandemic has made people think twice to travel abroad, but this doesn’t necessarily mean an abrupt end for the hospitality business, as the wanderlust will have another viable option in the form of staycation. With countries, and even States sealing borders, and compulsory post- travel quarantines, domestic tourism will be predicted to grow significantly nowadays. The whole concept of ‘social distancing’ will also make people seriously reconsidering staycation as their main holiday plan. Staycations are likely to make travellers, most importantly, the domestic tourist, feel more comfortable as they are familiar with the location, they can potentially avoid flying,

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Going Off-Grid Lately, people are more prone to what we called as ‘digital burnout’, as every kind of information is easily accessible without proper filters, and the uncertainty of COVID-19 pandemic news only makes it worst. The best remedy for this would be an off-grid vacation, where you have to focus on physical tasks such as building a campfire, putting up a tent or doing outdoor activity involving any kind of direct interaction with surrounding nature; such as temple, forest trekking, or zoo visit. One of the best places to have said experience in Bali, Mason Elephant Park and Lodge, responded in a positive tone about how the travel industry will work outpost COVID-19 pandemic. “When confidence in travel eventually begins to return, a post- coronavirus Bali will very much be in favour of tourists”, said Mr Shan Mason, the Director of Mason Elephant Park and Lodge. “As the competition will be fierce among enterprises that still stand and the industry will be rife with incredible packages and discounts, having to compete both domestically and internationally for quite some time”.

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Travel With Purpose One of the most effective aspects of travel post-pandemic is that people will make it more purposeful. There is speculation that governments will need to turn lockdown measures on and off in order to keep demands on healthcare systems at a manageable level. This means there will be windows of opportunity to travel that last only week or even days. Even with airlines desperate to get airborne again, seats will be limited, and we could see dramatic increases in pricing during those windows. There will also be less reckless traveller behaviours, especially in terms of sanitation and hygiene. Wet wipes and hand sanitizers will become two of the must-carry items for wanderlust everywhere, as society demands it. Along with hygiene travel packs, it’s a pretty easy prediction to make that a lot more people will travel with masks. In the same way that companies like Away have made luxury, fashionable travel baggage, we will most likely see “desirable” travel masks worn by social media influencers. The Spa and treatment centre which requires direct human touch takes longer to run normally than other hospitality- related establishments such as restaurant and hotel, but some of the top-grade brands such as Spring Spa has ensured that they are ready to pamper their guest with utmost comfort and elevated safety measure. “We are confident Bali will be a preferred destination to visit once borders are opened”, said Ina Bajaj (CEO and Founder) & Andy Grant (COO Asia) of Spring Spa. “Spas, Beauty and Hair salons help people feel good about themselves, and admittedly we are an industry of touch so already operate with a high standard of hygiene” Ina explains. “These protocols have been elevated further to factor in COVID-19. Eighteen years of experience has to lead us to put together our own ‘Pandemic Playbook’ - a COVID-19 response plan, which outlines rigorous spa safety measures to protect our customers and our people. We believe now is a time people will embrace Spa and touch therapies, to inspire a sense of calm and connection, while boosting immunity and alleviating anxiety” Andy added.

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Protecting our planet One of the best things we can do to protect the planet - especially post COVID - is to keep ourselves informed – the more we know, the better. It leaves us better equipped to have those conversations with our friends and family and the people we want to influence. Get clued up on the facts, stay up to date with recent news on the state of our natural world and work out what we can do. One of the ways to protect ourselves and our planet is to travel safely with less human contact as possible. As we interviewed Nina & Chris from Bali App, they said travelling in the New Normal will rely on technology to comply with safety protocols. The goal is to provide travellers with a safe and responsible travel experience which adheres to the 3Cs: Cashless, Contactless, Crowd Management. Whether it’s in aviation, accommodation or experience, the full 360 adoption of technology is inevitable. COVID-19 just helped to accelerate that. They have developed an Affiliate App with all the updated Experience inventory in Bali, which enables affiliates to sell with a digital system – while still getting their commission. Traveller

in the long run. "Less travellers of better quality would help strengthen Balinese traditions and culture and protect its beauty for future generations from depletion of water resources, preserving the nature of Bali over favouring the development of concrete structures, bringing back the levels of garbage in balance with nature, and on and on and on… Basically bringing back Bali to its original philosophy of Tri Hita Karana - of living in harmony with our spirituality, environment and community" Another sustainability story comes from Mason Elephant Park and Lodge. Over the last two years, the Mason Elephant Park and Lodge have also worked closely together with ACES (Asian Captive Elephants Standards) by fulfilling 100% of the initiative’s mandatory criteria and over 90% of the strict advanced criteria to further develop all aspects of the park for the elephants, staff, and guests alike to continue to uphold a sustainable future for the critically-endangered Sumatran elephant.

gets a QR Code as their e-ticket, and when they show up, the staff scans it using a mobile app. No physical contact but it also creates an inclusive digital ecosystem where they are not left behind - as opposed to having to compete with giant OTAs pre-COVID. An interesting perspective in Bali's advantage caused by COVID 19 pandemic is stated by internationally-acclaimed chef Chris Salans. "That means constant social distancing which in turn means less people travelling to Bali as we would possibly be facing a higher cost for travelling with rising prices of plane tickets" he said. "If this is correct then possibly we could be looking at a better-quality tourism coming to Bali and this could be an opportunity for Bali to gain back its positioning as a high- end island as it was several years back before the government opened Bali’s doors to high volume tourism and cheaper markets" Furthermore, the owner of Mozaic Restaurant explains why he thinks the significant decrease of visitor numbers can be a positive aspect for the island’s sustainability

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Smart spending When it comes to beef up your finances, it’s not all about having a solid savings plan. You also must know how to spend money wisely. If there was a silver lining to the COVID Economic mess, it is that it forced consumers to be more cautious with their spending. That being said, one of the biggest events we would invest in life would be Weddings. But in the new normal, many wedding organizers had shifted their services into smaller semi-virtual weddings. Where the main family can be at the wedding venue, the rest of the audience can watch the whole ceremony online. Virtual photography is now available to be added to the service. And overall pivoting the business for the sake of our own health is very important. As for the consumer, adapting that smaller, simpler weddings can also be as beautiful with less cost! “For the wedding industry itself in Bali is in a hold / postpone pattern there should be a flood of enquiry after things settle, even though the figures in spending will be less due to the downsizing to a more intimate number of pax in a wedding celebration, there should be more of a spike in demand due to more couples wanting to have a chance again to have their dream wedding as we may not know what tomorrow holds for us.” Said Founder & CEO Design Mill & Co, Emilie Tjongkono.

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