22 The Guide

19 May - 02 June, 2010

For Sale; Wood statue “Guan Yin Riding Lion”

circle:

380 , hight: 215, US$ 15,000. Painting “Legong Dance” 60x80 by Wyn. Pastika ‘93, US$ 5,000. Painting “Keris Dance” 80x100 by Wyn. Pastika ‘94, US$ 5,000. Painting “ Ramayana” 80 x 100 by A. A. M. Sutjita ‘97, US$ 5,000. Contact 081 139 2629. Jl. Tukad Batanghari XI B no. 2, Denpasar. [049]

every tuesday

on 1st and 3rd

weeks of the month

Jalan Kunti 4 BB, Seminyak-Kuta

+62.361.732731 - balebali@dps.centrin.net.id

C/R/G-21 April 10

For Sale; Fiberfl ex surf- boards. Epoxy with carbon fi ber 6’2-2 3/8 & 6’3-2 3/8. Rp. 2 mill & Rp. 2.5 mill. Also 5’2 for grommet Rp. 1.5 mill. Contact 0812 3652 0332. Seminyak. [050]

Make no small plans for they have not the power to stir men’s blood.

For Sale; Nokia 1265 Rp. 300 ribu and N82 Rp. 1.6 jt Wi-Fi, bluetooth, 5 mega pixel camera. Call 0812 3954 4838 / 900 3551. [046]

Moving Sale; AC, LG 512 LPB, neo plasma, 2009, price Rp. 3.8 mill. Rattan furniture; day bed, single bed, couch (like new),large wooden table. Karina 0858 5731 6624. [047]

For Sale; Ex. warung, no longer needed. Tables, chairs, plates, bowls, spoons, containers, microwave, sink, coffee machine, canopy 3x6mtr, fridge, freezer, cabinet, etc. Must sell before May 25, 2010. Contact: 0812 3676 4200 / 0813 3815 5744. Kuta. [048]

Bali Advertiser

Gubug Makan Mang Engking Bali | info@mangengkingbali.com | www.mangengkingbali.com

Experience authentic Indonesian food in a natural traditional setting

Jl. Nakula No. 88, Sunset Road Denpasar 80361 - Bali | 0361 882 2000 | 0361 887 9035

C/R/I-24 Feb 10

Restaurant Review

The Real Thing!

Many restaurants in Bali offer Thai options, many more offer Javanese cuisine. In Thailand the best traditional Thai is found amongst the many thousands of street-food vendors, cooking the same way their forebears have done for generations. There are many similar discoveries amongst the local warungs of Indonesia. How great it is to now fi nd food with that same depth of taste from the same original recipes that has been processed via a modern hygienic kitchen. Add to that produced by a western trained local chef of considerable talent.

Such is Café Degan.

It is located on the site of the excellent but short-lived Joglo Restaurant on Raya Petitenget. A massive re-building has resulted in quite an impressive site for such a budget-priced restaurant. Owner/Chef Degan [ex Grand Hyatt Bali and many years with Banyan Tree in Thailand] and his wife preside in the total hands-on manner that is one of the most important factors in building a successful restaurant business in Bali.

The menu is predominately Javanese with about one third of the offerings being traditional Thai. The fi rst dish I tried at Café Degan is a Thai one that I have had many times before, Gai Hor Bai Toey, sometimes good and sadly far too often poorly executed whether served either in Thailand or in Thai restaurants around the world. At Café Degan it nears perfection. Basically a simple dish it is just chunks of marinated chicken breast wrapped in pandanus leaves and steamed, later cooled and deep fried just prior to serving. At best, as served here, the fi nished product is tender browned chicken infused with the taste of the pandan then dunked in a wonderful dip of chilli paste, tamarind and sesame oil that has been simmered till it becomes a black paste dotted with sesame seeds.

Yum Nua is strips of beef tossed with cucumber, celery, tomato and coriander in a chilli lime dressing. The beef, just seared, was a bit on the chewy side, quiet a contrast to a later Beef dish from the Javanese menu where it had been simmered in a Rawon broth, the thin squares tender and full of taste from the Rawon [the fl esh of the rawon nut, Keluak].

Any order in the proper Asian manner, of a variety of dishes, will immediately result in small plates being presented so you can share and enjoy all the contrasts in taste. The steamed rice is served by wooden spoon from a basket, Thai style.

Soms [slightly sour tasting salads of raw fruits and vegetables] are an important part of any Thai meal, at Café Degan they are fresh and palate cleansing as they are meant to be. The Yum Pla Foo is a typical Thai dish, full of contrasts, with its mix of shredded green apple and shallots tossed in a chilli lime dressing with perfectly executed crispy fish [cold pre-cooked fi sh dropped in hot oil that makes it virtually explode]. Som Tam Gai Yang is a green mango salad, a skewer of marinated grilled chicken added. Larb Gai is minced chicken, again fi nishing with a hot sour taste.

Thai soups are famous and their Tom Yum Goong, prawns in a hot and sour broth, is becoming an International standard, even appearing regularly on non-Thai menus around the world. But for me Tom Kha Gai is also a very special soup, tender chunks of chicken cooked in coconut milk with lemongrass, coriander and galangal.

Gaeng Kiaw Wan Gai is chicken in a coconut milk curry of green chilli, Thai basil and lime zest. You get a chilli after taste but it is not overpowering, just warming, leaving a tingle on the lips. It is a great example of a well-balanced Thai dish, all components producing an overall taste. Gaeng Kiaw Wan Pak is a similar mix but this one is pure vegetarian with zucchini, carrot and beans in the same green coconut curry. Fish can be steamed, with chilli, lime, coriander and garlic, or fried in the wok to a crisp fi nish.

The Javanese menu contains many dishes that are available everywhere, the difference here is in the attention to detail. The Lumpia Udang are thin crisp spring rolls stuffed with small prawns, Sambal Goreng Udang a bowl of prawns combined with potato and snow peas in a rich red coconut broth. Ikan Panggang Kemangi is fi sh that has been slowly simmered in ginger, chilli, tamarind, lemon grass and lime leaf.

Nasi Goreng [fried rice] comes in two forms; with coriander marinated lamb spiced up with chilli soy, or salted fi sh, whilst the Mie [noodles] are pure Javanese style, fried or simmered, with chicken pieces, egg and vegetables, topped with fried shallots.

Ayam Goreng, fried chicken, is seen everywhere but here the turmeric marinated pieces of chicken [on the bone] are served with perfect crisp skin wrapped around tender fl esh. A chilli sambal accompanies this dish but better to just pick a piece of chicken and eat with your hands, fi nger-licking good! Daging Sambal Hijau is a spicy beef mix, being cooked with green chilli, tomato and line leaf. Gulai Kambing is in its traditional turmeric coconut milk broth and the Rawon, mentioned before is served with two halves of perfect salted egg on the side.

As with all Asian cuisines there is never a shortage of quality vegetarian dishes, and not just the usual bland stir-fries but dishes full of taste. Sayur Asam is a mix of vegetables in a tamarind broth with small chunks of corn on the cob and teri [sprats] split open and cooked till crisp. Yum Tua is a Thai salad with green and long beans with shallots, peanuts and a coconut chilli dressing.

Desserts are a mix of Javanese and western, many of which are displayed in the small air-conditioned pastry shop inside the restaurant.

Café Degan is, as yet, unable to sell wines as unlike some other new restaurants they are waiting for all the licensing red tape to be completed fi rst. However they welcome your arrival with your own wine, something that will endear them to the Australian tourists who go BYO to all but the very elite restaurants.

Early days yet, but Café Degan is one of the fi nds of 2010! Copyright © 2010 Gerry Williams

Reviews that appear in Bali Advertiser are based on actual visits to the establishments listed, without the knowledge of the restaurants, and are not paid for by the individual restaurants.

Opinions expressed here are those of Gerry Williams and not necessarily those of Bali Advertiser. Gerry Williams attempts to write from a ‘typical’ diner’s perspective and, whilst quality of food is the most important criteria overall, value for money is the real measuring stick.

QUICK REVIEW

Restaurant : Cafe Degan Address

Telephone : 744.8622 Open

Parking Price

: Jl. Raya Petitenget 9 Kerobokan.

: 11.00 a.m. to 10.00 p.m. [closed Tuesdays].

: Small parking at front. : Rp. 280,000 for two [+ drinks]

Credit Cards : Visa, Mastercard. Food

: Javanese and Thai.

Wine : Not yet [in process] - BYO Welcome. Service

: Friendly/knowledgeable.

Atmosphere : Stylish yet relaxed. Overall

: Food with taste! Great Value!

E-mail: gerry@balieats.com

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