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January 22, at 2: Onions, garlic, rice, wheat, oats, eggs, peanuts, etc. The menu combines international fare with Asian spices, delicate and tasty. I also really enjoyed how long it was, much longer than you usually write. My wife also cooks by feel so there are no recipes to share.

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The A to Z Guide to Choosing the Best Slow Carb Options Eating Out

Some people recommend taking branched-chain amino acids BCAAs before a fasted workout. One study showed that intermittent fasting causes less muscle loss than regular calorie restriction Studies show that short-term fasts actually boost metabolism 14 , However, longer fasts of 3 or more days can suppress metabolism If you find it easy and feel good during the fast, then maybe try moving on to more advanced fasts like hour fasts 1—2 times per week Eat-Stop-Eat or only eating — calories 1—2 days per week 5: There is no need to follow a structured intermittent fasting plan to derive at least some of the benefits.

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Sign in to add this to a playlist. Sign in to remove this from recommended. You are now leaving Pornhub. Go Back You are now leaving Pornhub. Pussy lick orgasm 8. Kimmy Granger Likes it Rough However there seems to be no limit as to new places open without any clear business plan or qualified prior investigation …..

Surprisingly the major companies are just as guilty as the naive amateur. A fortune is spent every year in this way. In that trend has continued, Some so recklessly that they did not even see out the year, closing within just months. Many others, from fine dining [and a few previous high rollers] to simple restaurants, are running on empty and have a short future life to look forward to. No not even gourmet burgers, but that will no doubt follow soon.

The Chickpea, Feta and Carrot Fritters at The Grill were the simplest of all and as is often the case, incredibly good.

Ubud continued its attempt to balance fine dining restaurants with good value ones and simple comfort food as their tourist market evolves. Although this year the quality of the new places was very poor, too many without experience or misguided obviously thinking it would be easy!

Many have already opened and closed, with a few more are just hanging on. So many places are empty every night! Meat Me opened and closed and now the Sundanese Sundapisan has taken over and is at least offering something different and interesting such as their Nasi Timbel Komplit, hot steamed rice wrapped and compressed inside a banana leaf which infuses it with a special flavour, served with fried chicken, tofu, salty fish and a sour soup, the food of west Java.

Monkey Forest Road saw the renovating of Buddha Bar [now just a music place with no café style] and almost next door Vanilla Pod replacing earlier failures with a smart looking fit out but still seemingly short of customers despite an interesting menu [their Big Breakfast of 2 eggs, maple bacon [doused in maple syrup], Italian sausage, roasted mushrooms, hash browns and a salad [with breakfast?

Goutomo continues to host many small, mostly budget, warungs, cafes and restaurants. The star new boy this year was another from the Ryoshi chain, Warung Ramen Noodles, offering a range of wheat noodle soup dishes.

A small place just enough room for you to order, sit and eat. At Sanggingan Uma Cucina opened in a purpose built space, roadside, easily the quality newcomer of the area. Spaghettini [which I prefer to its big brother but very hard to find in Bali] is tossed with crab, zucchini, lemon, chilli, mint and pine nuts, Garganelli [tubes of egg based pasta] is with braised yellow fin tuna, dried chilli, capers, green olives, and rosemary.

However the dish that amazed most was a simple Salad of Roasted Vegetables, whilst that may not sound very exciting, in fact it is. The star of the mix was the slices of pumpkin [in the dim candlelight strangely resembling rashers of bacon with the cross burns of the griddle, in looks only definitely not in taste], it had been salt-cured then marinated before grilling, the taste unusual and so good. I am not a vegetarian but I could make a meal of this dish.

A daring newcomer in the same area was Room 4 Dessert. Will Goldfarb was the pastry chef at Ku de ta, but has now taken up the challenge to do what no one so far has ever before been game to try!

However with desserts such as Black Rice Pudding with rambutan, passion and chia seeds, Rum Soaked Brioche with milk jam, snakefruit ice and cashew nutella, and Armagnac refined camembert, langsat 'raisin' no-knead ciabatta, kemangi pesto and rosella he is certainly stretching the boundaries. To the west of Ubud in the forest of Penestenan was one of the finds of the year, Banana Leaf at the Nirvana Villas, serving southern Indian cuisine.

Further west at Sayan, Bali Wood [a part of The Mansion complex] opened a string of small day time cafes, transporting two that had earlier operated above the Bintang Supermarket at Tjampuhan. Saigon Saveurs offers Vietnamese dishes such as the popular Goi Cuon [fresh rice paper roll]. South of Ubud at Lod Tundah in a pleasant rice paddy setting is Teba Sari a local operation but with surprisingly good food [ravioli stuffed with duck confit served in bacon and mushroom sauce] although that old problem of drivers commissions being covered by inflated menu prices rears its head again.

Sanur saw more of the same with many restaurants under different names but with the same menu, and even the same food pictures at front, the sad price of popular tourism. Calimari is crumbed with quinoa, a chilli citrus dressing on the side, the Chicken Liver Pate is served with a date and fig chutney, the Prawns with garlic butter and pink pepper, Samosas are stuffed with red lentils, peas and potato and mango pickle….

La Bruschetta [from Legian] opened with a big range of pizzas that includes both traditional and International favourites. Amongst the mains an Ossobucco which makes it a real Italian restaurant. It is a trendy small café [interior and covered terrace all with recycled wooden tables and chairs]. Thai offeringe include a Papaya Salad, and Tom Yum Goong, Chicken in Green Curry and a strange version of Thai standard Kra Pow Gai, normally minced chicken stir-fried with basil and chilli, but here served with fried eggs and white rice on the side?

Bali Buda extended their chain to Sanur, making it the 4th outlet for this popular range of organic products, their original home was in Ubud, other places have followed on the Bukit and at Kerobokan. Their range of breads is always in demand and the most popular always sell out early! Whilst their accent is on healthy food the Big Monster Breakfast really is a monster! Major offerings are from their Raw Food range, a selection of healthy salads, sandwiches and light meals.

Sumo is three restaurants in one, or so it says? They offer Japanese [of course], Italian [Warung Spaghetti??

Spring Rolls [Harru Maki] do not sound very Japanese, and the dipping sauce of sweet chilli sounding remarkably Thai. The Diving Bell is a tempura dish of eel, avocado and mango with a sweet spicy sauce. Age Ravioli is with crab and cheese, deep fried!

Hayam Wuruk in east Denpasar at Renon is becoming a coffee street, although mostly local style thereof following on from the established and very International Bali Bakery, the latest count 10 coffee shops within 1 km. Sai Laqu is now the 10th such operation in the street although also offering local cuisine it is much more up-market than most. It is housed in an eco-friendly bamboo structure, next to a connected showroom, with generous parking area but still offers budget-price options.

With most dishes under Rp. To the south and Canggu still awaits the opening of Sea Sentosa with many promised new taste sensations. It serves a heady mix of American southern cuisine, centred on New Orleans, and live Jazz! Mrs Jones is certainly different!

Alsace a Table presents yet another traditional cuisine to Bali, that from Alsace, France. Escargot, black pudding and the bouef bourguinon are equally raved about by those who have been able to find Alsace a Table in its almost hidden location. At Umalas yet another new cuisine for Bali, Georgian, Tiflis. Special on Thursdays are those Georgian Dumplings, Khinkali. In between Canggu and the main strip of Petitenget is Jln.

Betu Belig, a street of a few successes and many failures. The Crab Bar took over the site of the failed Pavillion and is already doing steady business with their crustaceans Mud crabs, yabbies and prawns all fresh from the tank. Add to that an amazing range of dipping sauces, the Korean sauce combines a real Korean chilli paste with chilli oil, the very unusual Black Pepper Teriyaki finishes quite sweet but with a slight bite.

The Tomato Tartar is nothing like tartar though it does have a small amount of mayonnaise added to the tomato chunks, chilli, onion and white of egg to give it some body, once again so good.

Bangka Curry is from the island of that name, just off the coast of Sumatra, a delicate mild curry taste. Butter sauces can be garlic or Cajun. Star Apple provides interesting Thai and other select Asian dishes. Most interesting is the Thai Khai Luuk Khuey [literal Thai translation, son-in-law eggs] are intriguing; hard boiled eggs are peeled, pan fried in palm sugar till golden then halved and covered with a sweet, sour and spicy tamarind sauce…fantastic and like many great tastes, so simple!

The rather gruesome story goes that Thai mothers cook this dish for their soon-to-be son-in-laws as a warning about taking good care of their precious daughters, or else someone might find their own valuable bits removed, fried and sliced, served up in a hot, spicy sauce! Anyone who has ever come into contact with Thai family feuds could easily believe this story! Watercress Malam is the evening dinner version of the popular Watercress Café on Jln.

Watercress was one of the successes of with their innovative breakfasts and healthy organic lunches. Now they have gone fully licensed and offer a dinner service, still retaining some of their day time favourites but adding many more substantial dishes as well. Lamb Chops [lemon mustard marinade, couscous and minted yoghurt], Sticky Pork Belly [soy and sesame greens and wild rice], Citrus Chicken [coconut rice, BBQ Corn, crisp shallots and coriander pesto] all tempt the taste buds.

In Seminyak-Kerobokan was the usual frenzy of new openings, instant successes and imminent failures. Some presenting quality cuisines others just chasing the drinking dollar! The style is mainly South American [much more than just Churrasco] but includes offering from many other cuisines, in fact any that are produced by fire or smoke!

Small plates can include Pulled Pork Sliders with pickled red onion, aioli and tomato, Empanaditas with pork, goat cheese and green olive or vegetarian with green peas, feta and mint or a Taco with battered fish, chipotle mayo, slaw and mango or braised beef brisket with Pico de Gallo. Bambu was set up by the trio from La Lucciola, a place that has always been renowned for its location rather than its cuisine. Chef Nyoman Suasa offers a small but interesting menu.

Salads can be vegetarian [green papaya in broth, mushrooms and baby cauliflower in ginger] or seafood [blue river prawns with lemon basil] or Ayam Pelalah [shredded chicken tossed with lime and chilli]. Not impressed with how seafood in general is handled in Bali [I really agree with that, too often I am presented with perfect fish that has been overcooked till dry or worse still soggy from poor defrosting technique] they attempt to present it perfectly cooked, wonderful!.

Start with Sweet Potato Fritters, mashed sweet potato dusted with breadcrumbs and pan-fried served with a salsa and sour cream lime sauce. Coco Loco Shrimps [actually prawns] are coated with caramelized coconut and served with a sour orange sauce. They have since extended their menu to include dishes from across the waters in Mexico. The Burgers arrived with Wacko, and now everyone else I copying the act. Top of the range is the Wagyu Burger. Legian saw the opening of The Stones on Pantai Kuta.

This Marriott hotel features three very different restaurants. Live cooking stations attempt to provide entertainment and novelty. Directly behind The Stones is an excellent small Indian restaurant, Atithi, not just presenting food from the north but many street food dishes as well. Their specialty is from the Punjab, Dal Makhani. Unlike other dals this one is based on a combination of whole black lentils and kidney beans. This dish is greatly revered in India and due to its complexity often reserved to special celebration days.

Indian tourists to Bali are amazed at finding this dish at Itithi and return regularly to re-order. Kuta South [I still call it Tuban and Jln.

Kartika Plaza] saw the opening of many restaurants and small cafes in front of The Bali Garden Hotel. Corn Cakes are with toppings; guacamole, pico de gallo and pork belly. Tostaditas are topped with braised duck [bell peppers, feta and tamarind mayo], braised goat [pico de gallo, red chilli, mint and jalapeno sauce] or slow-braised pork cheek [cilantro, jalapeno and chipotle mayo].

Next door is Warung Damar, pure Indonesian. Otak-Otak is a fish cake wrapped in banana leaf before going on the BBQ, served with peanut sauce, Martabak [minced beef and vegetables combined in a crisp pastry] with sweet and sour sauce and Lemper is shredded chicken and coconut with sticky rice. An American style diner it leads the burger charge! All day snacks and light meals are their specialty, but specializing in burgers and shakes, waffles and pancakes. So, what to expect in ?

No doubt more of the same with so many new 5 star hotels about to open, each vying for that restaurant that stands out from the rest! In Sanur the majestic Maya Sanur will try to replicate their success in Ubud. The stand alone options are also exciting, many opened too late in to be reviewed as yet but will do so early in but with Bali tested chefs in place such as Hajun Locale, the latest Will Meyrick outlet from the Sarong Group, in Ubud and soon the Javanese Maluku on Petitenget.

Sasa returns with a new Italian restaurant in Legian and the Watercress operation expands with its new Canggu site. Up in the mountains behind Munduk is the Sanak Resort, its Kitchen Table restaurant high on our list for a review.

We also hear that Jamie Oliver is headed this way [his name anyway, apart from an opening appearance] due to open beach front at Pantai Kuta. Was opening chef at Bridges and helped it. Best Value — Elsewhere, young chef doing great things, healthy and tasty. This is my annual summary of all the new restaurants that have opened in Bali. Is there no ending to how much [often recklessly] is spent every year in this way.

In , unlike , a big percentage of the newbies were of high quality, innovative and fairly priced, in fact it has been a vintage year, so much so that another 10 places also deserved to finish on our? However the inevitable result is, and has been, the closing of many others.

Some lasted only months and a few almost reached one year but the failures have been many, including a couple of very good places such as Tulip. The buzz word for was? Last year it was organic [with most of them not], in previous years it was? The honorable tapa is a Spanish invention, a small dish eaten with fingers or using a toothpick or small fork, whilst sitting at a bar sipping your drink.

The only true Spanish tapas bar opened and closed within a year, a total failure, in Kuta Galleria many years ago. What all seem to call tapas these days are a selection of small plates [? The concept is to enjoy a wide variety of different tastes. Mama San championed it a few years ago and now many follow, some doing it better than others, some copying in name only! The surprises of began up on Bali? Spice Beach Club led the way.

Very Mediterranean [real and with? The Lovina Bali [on the site of the old Mas Lovina] was an Australian project and is an impressive array of villas, suites and rooms. Needless to say a high quality good value restaurant was a necessity and Heliconia fills that bill perfectly! The mostly Australian clientele is catered for perfectly with a large pizza oven, many seafood dishes including a giant platter.

Most popular is a dish called the Lovina Meat Tapas with three different grilled meats [beef, chicken and lamb]. Down the coast to Amed and the constant development continues.

Highlight was the final opening of The Griya, the coast? Its high quality restaurant Safka with Chef Pasi, from Finland via fine dining restaurants and embassy dining rooms, proving the perfect match.

Classic European cuisine is carefully married with local spices with pleasing effect. Typical is the sensational dish of green tea noodles liberally studded with scallops in an urak sauce. This is a perfect example of taking a base Italian dish and improving it with the flavours of Indonesia! Star newcomer in this group was the Hungarian restaurant, Gusto, with the Hungarian owner in the kitchen.

That famous paprika infused Goulash leads the way closely followed by an Hungarian special of small pork and bacon strips pan fried in garlic and black pepper titled Roast a la Brason, served with very crunchy deep-fried potato rounds.

Chicken Kiev and Wiener Schnitzels may be strange fare for Bali? Another newcomer, Harmony, is from the same management as OnlYou, and concentrates on local seafood and produce. Ubud continued its attempt to balance fine dining restaurants with good value ones as their tourist market evolves. Top of the fine dining range was Wijaya Kusuma at the very impressive new hotel in Begawan, Ayung Resort. With majestic views back up to the source of the sacred Ayung River, the food matches the location.

The menu combines international fare with Asian spices, delicate and tasty. Baby Chicken is served Chinese style dipped in soy and black vinegar, with straw mushrooms, tofu, mustard greens and XO. Pan Seared Foie Gras, sits on soft mushroom ravioli, with morel sauce and apple chutney whilst their Beef Carpaccio is flavoured with rendang spices.

Monkey Forest Road saw the usual number of openings and name changes. Lemonade [what a strange name? The star new boy this year was Dolce Arancia [sweet orange] a true Italian eatery with some incredible pasta dishes such as their Spaghetti in orange, studded with plump prawns, a surprising dish! At Tjampuhan, Rondji was an impressive outdoor site, under mature trees, with majestic views, in front of the Antonio Blanco Museum, Their menu a bit optimistic but now with a new chef trying the right the wrongs of a false start.

More large hotels began to appear on Ubud? Its restaurant, Petani, was a pleasant surprise and became the first of a chain of new mid range hotels whose management opted for quality ethnic offerings rather than the usual moderate tourist menu. Udang Kelapa is a soup of coconut and lemongrass topped with a row of juicy prawns.

Betutu Wonton has a wonderful base broth, filled with soft wontons stuffed with duck meat that has had the betutu treatment, quite sensational. The delicate Sapi Mangga is thinly sliced rare pepper tenderloin beef tossed with strips of young mango and a lime mayonnaise. Chef Made is a perfect example of the wave of great young local chefs currently appearing on the scene doing their thing after working and learning from international experts, the baton is being passed and handled well.

A couple places successful elsewhere in Bali have invaded the local scene. Marzano [Legian] increased the places offering Pizza in Pengosetan to five whilst Warung Bendega [Renon] brought its local offerings to a prime site opposite the Ubud Market. Anomali [Kerobokan], the Jakarta coffee house with wagyu burgers, tried to repeat their instant success in the south but struggled, however perseverance has paid off and it is now bubbling along on Jln.

Raya Ubud and Sitara, long established Indian restaurant in Denpasar took over the temporary Ryoshi site whilst the popular Ryoshi group opened their grand new Ubud restaurant, in very Japanese style with air-con sushi room, and indoor and outdoor garden settings with their well-tried menu. Bisma, for many years the sole domain of the ever popular Caf? But amongst the gloom were few rays of light with celebrated chef Wayan Budiana moving in to Sand [ex Bonsai], Mahi?

Mahi Fish in Curry Meuniere Sauce [pan? This one is by far the most professional yet but the jury is still out? They even offer a Chip Butty which will puzzle all but the northern English [white bread sandwich filled with a row of chips? For some unknown reason The Bypass as it skirts Sanur has been a graveyard for many restaurants [the same as Sunset Road] even great ones such as EIGHT could not survive, although last year?

This year it was the turn of Serenity a Spanish import from Singapore [why this location I will never understand? A large two storey operation that obviously expected the same numbers it gets in Vivo City in Singapore. A similar story exists for neighbouring Renon but the Cheap Eats category of dining requires full houses every day to survive, although some quite good ones have been quickly opened and closed [even Profito which tried to offer a modern warung version, and did it quite well].

However the choice here for the budget diner is enormous, though mostly offering various regional Indonesian cuisines. In between Renon and Sanur little Warung K. Danau Buyan, both restaurants now full every day for a lunch of Chinese seafood. Further along this street towards Renon is the Cheap Eats find of the year! Rinjani is a Lombok warung, and better than anything similar that may be found in Lombok. A stylish eatery offering the choice of air-conditioned dining or garden courtyard, with tasty [sometimes spicy!

Nearby is Echo Beach Caf? Innovative breakfasts [Baked Beans with a difference; kidney and white beans are combined in a ceramic dish with a dash of spices, topped with two eggs then oven baked. On serving they have sour cream and a sprinkle of parmesan added, crusty cinnamon toast on the side, together with a small side salad of rocket and lime, add a sliced chorizo sausage if you will? My type of breakfast! Further down Betu Belig and swing to the right towards Canggu and you find La Finca, outdoors but under cover, a Spanish restaurant with a Spanish chef, even Spanish style suckling pig on special some days, no wonder it is busy!

Star of was Luke Mangan? Seared Scallops are with leek, lemon, crisp pancetta and horseradish. Eatoss combines local food [Ubud? Across the road is the L Hotel, their Lola restaurant on the mezzanine presenting excellent Asian cuisines [Szechuan Orange Chicken, consists of amazingly tender pieces of chicken that have been tossed in the wok with long beans, baby corn slices, mushrooms and red chillies.

Big on flavour and big on heat! More Tapas, and some very good ones, Indian Tandoor specials and a Teppanyaki room. Teatro Gastroteque, close to Seminyak Square, appears to be the latest rave restaurant in Bali.

As they offer dishes such as Butter Poached Lobster with caramelized cauliflower, truffle pure, spiced brioche, avruga caviar sphere, champagne sabayon and vanilla butter, it is not difficult to see why?

Merah Putih amazed with their building design [trapping the rain water from the transparent roof that resembles a garden hot house! Tapas style with Indonesian flavours their Coral Trout is wow! Served in carpaccio style the paper thin trout slices are layered across the plate covered with similarly sized slices of pomelo and palm heart then drizzled with soy and ginger, it is one of those simple but great dishes that you tend to order on every visit.

Another is their Bak Pao, which arrives on a small glazed slab of tree branch. It is a folded piece of steam bun [often referred to as an Asian sandwich] stuffed with rendang beef shin meat and shallots a small serve of sambal bajak which you add before devouring, very good! Along the narrow Jln. Drupadi a few new ones try to make it without any passing foot traffic, always difficult. Kebun Zibiru has replaced the Austrian Caf? Vienna with Italian, pasta breads, pastries and jazz.

Further around is one of the most fun places for a lunch [organic if you want], little Kreol Kitchen [Slow-Cooked Pork in black beans and chilli, perhaps more traditional than what is found on the menus of Bali? Out on Sunset Road is a very adventurous operation, Solata.

Imported chef Ezzio Gritti from the famed Michelin starred L? Osteria di via Solata in Bergamo, Italy, in perhaps the most perfect fine dining setup in Bali. Set menus featuring very freshest ingredients, many specially produced for the restaurant. A sample of their attention to detail is one of their pre desserts, a slice of Burrata [an Italian hand-made cheese, the outer shell solid mozzarella and the inner a cream filling blended with mozzarella] served with a special marmalade jam.

Fontana Hotel on Jln. Dewi Sri, Legian, followed the new trend and opened their Portabella Italian restaurant with Chef Vittorio, a man with a passion for his pasta who also produces some excellent monthly specials such as his Lentil Soup from homeland Sicily a soup that was thick and rich with a liberal sprinkling of sliced sausage making it as hearty as any from Central Europe? Kuta, on Sunset Road, and another hotel is doing it differently.

Amongst them a White Rendang [no chilli] and his Indonesian Platter, spicy crocket potato, minced chicken lemongrass, mango salsa, tamarind sauce, cucumber pickles, fish rolls, vegetables with spiced fresh coconut, spicy prawns, quite an amazing blend of different tastes. Their Beef Carpaccio is uniquely different, the shaved prime beef having been marinated in hazelnut vinaigrette and served with arugula pesto, asparagus, lettuce and flaky Parmesan chips.

Jimbaran saw the arrival of Cucci offering tapas with a difference, BBQ Octopus with Asian gazpacho, fresh apple, caramelized cauliflower and coriander, or Marinated Pulled Pork with soft boiled egg, cinnamon raisin jam and charred spring onions. It is in a large building set in the gardens of the Kayumanis hotel, unusual with tables separated by hanging curtains. The outdoor courtyard suites al fresco diners, it is situated between the restaurant proper and the bar lounge.

The cold Seafood Platter includes oysters, king prawns and half a lobster, enough for two. A Lobster Pizza [wood-fired of course] is scented with tarragon and garlic. At Four Seasons on the bay, Sundara opened, top end stuff! The outdoor courtyard suits al fresco diners, it is situated between the restaurant proper and the bar lounge. A cold Seafood Platter includes oysters, king prawns and half a lobster, enough for two. Nusa Dua had nothing new worth talking about but that will all change on with a string of new super luxurious resorts opening along Bali?

In Jimbaran the opening of Ayana sister hotel Rimba saw acclaimed young Singaporean chef Jusman So move from Chef de Cuisine at Dava [where he achieved what many before had failed to do] to be Executive Chef in charge of all the restaurants at Rimba, a tasting to look forward to. Fine Dining Solata, an ambitious project to offer world class fine dining, small and select with cuisine to match from one of Italy?

Osteria di via Solata] in Bergamo, Italy. Best Restaurant Salt Tapas at Sentosa Villas, The magic of Luke Mangan with combinations that work easily wins the war between the many new tapas restaurants. Balinese Petani at Alaya Resort, Ubud. Unusual combinations, some from North Bali others are the creations of the chef, whilst maintaining that style. Offering innovative breakfasts and tasty lunches, as organic as you want.

North Bali Spice Beach Club, Mediterranean style beachfront at Lovina, menu features many popular Greek dishes in lounge style restaurant. East Bali Safka at The Griya? High class cuisine blending European standards with local spices. Cheap Eat Rinjani in Sanur, a Lombok warung, very cheap food with taste in a stylish setting [for a warung], a great place for those who like their food with a bit of a bite!

An unbelievable number of new restaurants were opened all across Bali. Many were instant successes, some will take time and many will never work, in fact a few have not even lasted the year out, and have already gone.

Do you remember Bali of the 90's? It is a cause for constant amazement at the ever increasing range of quality restaurants now by comparison with that era, in almost every area, covering so many different cuisines, and at all levels of the pricing yardstick. Without doubt Bali now offers the greatest range of ethnic cuisines in Asia, almost on a par with multi-cultural Sydney.

The north of Bali is fairly stagnant as it has been for many years although one major new beachfront restaurant is under construction in Kalibukbuk, Spice Beach Club. By the rumours circulating it sounds like a cross between a Johnny Rockets [table disc box selectors] and a small 'ku de ta'! The pick of the north this year was Darcy's the new beachfront restaurant at The Dolphin Beach luxury apartments on Jln. Seririt, on the western outskirts of Lovina, in Bali's north.

Simple basic food at budget prices. Appetiser, the ever popular Prawn and Avocado Cocktail. Pasta can be with meat, seafood or pure vegetarian.

Mains can be Beef Steak or Chicken many different ways; Japanese teriyaki, Indian tandoori, Chinese lemon honey, Italian Valdostana [mozzarella and tomato salsa] or an International Chicken and Mushrooms. Amed saw the usual crop of new small warungs, many connected to new hotels most the size of a Bali homestay. The Griya is finally about to open with its all day dining caf? The flow on effect has already been enormous with old places now being renovated, swimming pools installed in those that did not previously have them and new projects planned by other non-locals.

As long as Amed never loses its 'local' individuality then they should all sit well together. Candi Dasa followed the rush of new places in with a quiet year, Nau-Mai was star newbie, opened by Bendi who had set up and run Toke in the 90's, then Candi's most popular restaurant. Mains include Chicken Parmigiana, Spare Ribs, Steaks and Lamb Chops, all those things the visiting tourist is looking for as well as a few local specials including Chilli Prawns and other local seafood dishes.

Also new for Candi Dasa was the weirdly named Crazy Kangaroo, purely a tourist magnet. A large open space with many sections, and live music, it is Dutch owned and operated from the hotel across the road, Pondok Bambu. Ubud consolidated with a few closures and openings but with much new hotel activity, two are soon due to open in Pengosekan and one day The Westin at Lod Tundah, as well as a host of new small villa complexes.

Moka [now a keyhole operation at the Bintang supermarket complex] moved, floundered and moved again. The impressive Dijon arrived in Sanggingan but like all before it struggled to make its mark though offering high quality and good value, Kopi Bali House [packed every day in Sanur] tries to emulate that success at the quiet end of Monkey Forest.

Almost opposite, Sarpino's from Legian opened, attempting to invade the ever-growing Ubud pizza market. Another entrant was Mama Mia in Pengosekan and early in its life played to packed houses. Go Fast came and went fast, replaced by Eve's giving us some ethnic dishes from Manado.

The former back street of Jln. Sukma in Tebasaya, suddenly entered the restaurant scene with the arrival of Lezat [a mix of Dutch and local budget dishes], Warung Little India moving from Hanoman and Indotopia with its initial small Vietnamese offering beginning with some great entrees; Goi Cuon [fresh rice paper spring rolls] stuffed with prawns and minced chicken, Bahn Cuon a mix of chicken, mint and mushrooms rolled in a glutinuous rice crepe, are both excellent.

Also the Cha Gio, the traditional Vietnamese deep-fried spring rolls that you roll in lettuce and mint then dip in the sauce. In central Ubud [Jln. Goutomo] The Melting Wok was the overnight sensation, with daily queues for the small table space, their daily menu wok-produced dishes of that days fresh produce with a blend of France and Laos. Not far away a new large Indonesian restaurant is soon to open [where the 3 Brothers workshop used to be], no parking but plenty of walking traffic.

Up on the main road Jakarta style coffee shop Anomali [one of Kerobokan? Bali Deli has been threatening to open on Raya Ubud for a year now, maybe one day? The big moves were from Ryoshi who opened with very stylish Japanese design next to Bebek Bengil in Padang Tegal [fresh sushi and sashimi every day], and Queens of India opening their 3rd outlet [after Tuban and Tandjung Benoa] on Jln.

Suweta [next to Ibu Oka], their star dish for me being their Chicken Tikka Makhanwala, tender chicken chunks in the most fragrant luscious curry sauce you can imagine, and one that is days in the preparation. Up on the hill that is Penestenan, Caf?

Mendez [with its goat specials] and Bayu have been joined by a few new places; Alchemy is all health and goodness with its colonic diets and 'treatments' and Warung Sharaswaty offers Vegetarian Indian cuisine at very budget oprices. The bread and pastry shop Kue opened a 2nd outlet after its long time presence in Taman. More places are about to open. Il Pomodoro breaks the tradition and brings quality foreign cuisine to a non tourist part of Bali, for the first time.

It offers Italian food in a large pleasant air-conditioned restaurant north-west of Denpasar on Gatot Subroto Barat. Plenty of off-street parking and pleasant young waitstaff add to the experience of good food at not much more than warung prices.

The Renon area of Denpasar continues to be the budget eating area of Bali. Whilst it is predominantly local food for locals the gradual move upscale, with both local and international offerings, is making it an area to take seriously.

Now with about restaurants and warungs spread around the loop there were many additions of note. Not long after the place was going through another renovation? It has recently been demolished and a whole new complex built in its place, a very modern and stylish structure with ample off street parking.

At the front is a caf? Behind, in three garden warisans, is the restaurant proper. Oxtail can also be ordered as a plate of small crispy deep-fried chunks or Bakar, simply grilled. Sanur is, as always, a battle! The geographical shape of Sanur, a narrow band spread along the coast, creates many small local areas with no one centre of activity, so a place must be very special for people to travel. Yamayuri took over from what once was the Lotus Garden and tried to introduce Japanese fine dining, a series of small dishes of varied and sometimes very unusual ingredients.

The Three Monkeys made the trip from Ubud, housed in one of the most stylish restaurant designs of the area, their menu totally different to what is offered elsewhere in Sanur.

Lumpia Semarang [chicken and bamboo shoots], Salads are many [fried Halloumi cheese, asparagus and honeyed endive]. A refreshing Carpaccio of ginger-cured salmon. From the wood-fired oven comes Rack of Lamb, basted with Dijon, honey, orange juice and thyme. Chicken Thighs are in grain mustard and Pork Belly in a pomegranate glaze. The popular Kayumanis closed down, removed the home-stay at the rear and rebuilt a much larger restaurant to cater to their ever-growing customer base, with an air-con room at the rear.

Kayumanis has long been one of Sanur's quiet achievers. At the southern end Bali Deli finally arrived with a coffee shop downstairs and its restaurant, Le Spot, on the roof. Next door is Crema [replacing Spike's] a small Italian coffee shop and unusual light meals; Unscrambled Eggs with pancakes and Italian sausage, a Muffuletta sandwich with mortadella, salami, mozzarella and provolone in Italian bread.

Pasta can be pappardelle, penne, buccatinni or spaghetti. Out on The Bypass Koki returned, still Korean but now with a smart renovation. The menu includes old standards such as Bulgogi, marinated beef cooked at your table. Start with Korean dumplings fried or boiled, stuffed with minced beef or a Pajeon Kimchi Jeon, what the Koreans call a Korean pancake but is really a Korean omelette, stuffed with chilli kim chi.

Similar table cooking processes to the Bulgogi are used for the Samkypsal [sliced pork] and Kalbisalkui [thin oblong slices of rib eye beef]. Further along The ByPass is another Korean restaurant. Initially it was called Han Il [after a move from its long time base closer to Kuta also on The ByPass] but later changed its name to Arirang, a small front terrace with air-con room behind.

Best dish is their Jok Bal, an incredibly large serve of de-boned pork hocks, cooked in soy and spices, amazingly tender chunks of meat. Further still north along The ByPass is one of the finds of the year, the French caf? La Tartine offering tartines [open sandwiches] of which my favourite is Spicy Bread topped with shaved ham and ricotta, on the side a green salad with seed mustard dressing.

On the other side of the road is the latest Caf?

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