BRCA October Newsletter
October 2025
OM SWASTIASTU, WARM HOSPITALITY GREETINGS FROM BRCA !
Selamat datang, friends! There’s an exciting buzz around the island this month, and we can really feel the energy. From Wonderful Indonesia Gourmet, celebrating Indonesia’s rich culinary culture, to Eco Tourism Bali’s World Tourism Day, reminding us why sustainability in hospitality truly matters — Bali is alive with inspiration and purpose. At BRCA, we’re proud to stand alongside so many passionate people and places working to make Bali’s food scene not only world-class, but also kind to the planet and its people.
OCTOBER HIGHLIGHTS
BRCA wrapped up another amazing luncheon at Art Cafe Bumbu Bali, where Chef Heinz Von Holzen treated everyone to a delicious Balinese feast. The speakers brought so much passion and insight, making it not just a great meal but a truly inspiring afternoon. It’s been a wonderful month for BRCA, and we hope it’s the same for you — may your days and businesses be filled with good vibes, happy faces, and plenty of laughter.
Enjoy this edition of the BRCA newsletter!
MONTHLY LUNCHEON UPDATE
15 OCTOBER 2025 – AT TH ART CAFE BUMBU BALI
A MEMORABLE AFTERNOON AT ART CAFE BUMBU BALI
This month’s luncheon was a special gathering at Art Cafe Bumbu Bali, where we were warmly welcomed by Chef Heinz Von Holzen and his son, Putu Fabian Von Holzen. Guests enjoyed authentic Balinese cuisine made with premium local ingredients, surrounded by a charming mix of Dutch colonial and Balinese ambiance.. Chef Heinz gave a short speech and showed guests his arak-making facility. The event brought together Bali’s F&B community,
including restaurant owners, chefs, staff, suppliers, hoteliers, villa operators, and media, and featured wonderful speakers who shared valuable insights. It was a wonderful afternoon filled with delicious food, meaningful connections, and inspiring conversations.
ABOUT THE VENUE
Art Cafe Bumbu Bali is dedicated to serving only authentic Balinese food, based on years of research into the cuisine. They emphasize highquality ingredients and traditional cooking methods, offering a refined yet genuine taste of Bali that can be hard to find elsewhere.
The setting is a blend of traditional Balinese home and charming Dutch colonial architecture, creating a warm and inviting atmosphere. The restaurant is designed in three levels, with an open-air warung and kitchen on the first floor, an air-conditioned dining area and art gallery, and private dining rooms and themed guest rooms on the upper floors.
info@artcagebumbubali.com
https://www.artcafebumbubali.com
CHEF & THE MENU
From the very beginning, we knew this luncheon at Art Cafe Bumbu Bali was going to be something special. Heinz Von Holzen has long been celebrated not only for putting Balinese cuisine on the global map through his iconic restaurant but also for preserving its rich food culture through his beloved cooking school. And we were not disappointed!
The meal was a true Balinese feast, starting with Jakut Ares Bebek (duck soup), followed by white rice and a mouthwatering spread of side dishes including Sate Ayam & Lilit Ikan, Ayam Sambel Matah, Be Sampi Base Bali, Lawar Ayam, Tum Ayam, and a trio of flavorful sambals such as Sambel Tomat, Sambel Matah, and Sambel Sere Tabia. To end on a sweet note, we were treated to a delightful selection of Balinese cakes, Black Rice Pudding, Sticky Rice Cake in Brown Sugar Sauce, and fresh seasonal fruits. Every bite was bursting with flavor, a perfect reflection of Bali’s vibrant culinary heritage.
THE SPEAKERS (EXPAT. ROASTERS)
ABOUT EXPAT. ROASTERS
Expat Roasters is a specialty coffee producer driven by a passion for crafting exceptional, unpretentious coffee from the ground up.
As proud residents of the island, Expat.
Roasters works closely and respectfully with Balinese farmers and producers to source the finest local beans, complementing their
globally inspired coffee collections.
Dedicated to nurturing Indonesia’s growing coffee and barista community, Expat. Roasters champions the art of brewing through education and training, empowering both coffee professionals and enthusiasts across the island.
https://expatroasters.com
brew@expatroasters.com
SHAE MACNAMARA (CEO AND FOUNDER EXPAT ROASTERS) – BREWING A BRAND: HOW EXPAT. ROASTERS BUILD A LEADING COFFEE BRAND IN INDONESIA
Shae shared an inspirational story about how Expat Roasters evolved from a small brew bar in 2016 into one of Indonesia’s leading specialty coffee brands. The journey included pivotal moments — surviving a volcanic eruption, navigating the pandemic, and rebuilding with clarity and intention. Throughout it all, the brand stayed true to its values of consistency, quality, and community, guided by the belief that “we don’t just sell coffee — we sell connections.”
Today, Expat Roasters operates flagship cafés across Bali, Jakarta, Surabaya, Makassar, and Bandung, serving nearly a thousand wholesale customers nationwide and abroad. Looking ahead, the company is expanding into Malaysia and stepping onto the global stage with its hallmark philosophy: quality-led, community-driven, and team-first — building for scale without losing soul.
THE SPEAKERS (TEMPEMAN)
ABOUT TEMPEMAN
Tempeman is a Bali-based brand inspired by the island’s nature and traditions, dedicated to creating delicious, fresh tempeh made from local
soybeans. Founded in 2016, Tempeman began as a small home business selling at Bali’s farmers’ markets. Over time, it evolved into a purpose-driven brand that empowers local women communities by developing value-added tempeh products such as tempeh chocolate, tempeh cookies, and tempeh energy balls.
BENNY HUANG – (FOUNDER TEMPEMAN) – SEXY LOCAL SUPERFOOD
The second speaker was Benny Santoso, also known by his popular name Benny Huang. Passionate about Tempe, he is the founder of Tempeman and Tempe Experience. Tempeman’s journey features several important milestones — being featured by CNN Indonesia, hosting international tempeh classes, and expanding into a new production facility.
Tempeman’s resilience during the COVID-19 pandemic spurred innovation, helping the brand enter modern retail markets, launch digital ads, and undergo a rebranding that strengthened its identity.
Under Benny’s leadership, Tempeman continues to champion Indonesia’s culinary heritage through creativity, collaboration, and sustainability. In 2024, the brand launched the Tempe Experience, a concept designed to introduce the art, taste, and cultural value of tempeh to a wider audience — bringing Indonesia’s humble staple closer to the world. Guests delighted in tasting Tempeman’s creative and delicious tempe-inspired snacks.
EVENTS & HAPPENINGS | UPCOMING EVENTS
INVITATION TO BRCA NOVEMBER LUNCHEON
You’re invited to the next BRCA Luncheon:
Date: 15th October 2025
Time: 12 PM Onward
Location: Shima Teppanyaki & Shabu Shabu, Jalan Petitenget No. 5E, Seminyak, Badung, Bali
Join us for a relaxed and flavorful afternoon at Shima Teppanyaki & Shabu
Shabu Seminyak, where you’ll experience an exciting Japanese teppanyaki
performance and an unforgettable dining experience that engages all your senses.
We’re also delighted to welcome two special guest speakers who will share
inspiring insights with our community.
It promises to be a wonderful afternoon of great food, engaging conversations, and meaningful connections. We look forward to seeing you there.
LATEST EVENTS AND ACTIVITIES IN BALI
WORLD TOURISM DAY
On October 8, 2025, Eco Tourism Bali proudly hosted the 3rd Series of World Tourism Day at The Meru Sanur- Bali, carrying the inspiring global theme “Tourism & Climate Action.” The event brought together over 300 participants — including government officials, hospitality leaders, associations, communities, and sustainability partners — all united by a shared goal: to make tourism part of the climate solution. Two major initiatives were launched during the celebration: the Sustainable Procurement Guideline for HORECA and the Eco Climate Badge 2.0 for hotels. Both are designed to accelerate the shift toward climate-friendly and socially responsible practices across Bali’s tourism ecosystem.
In her opening remarks, Suzy Hutomo, Co-Founder of Eco Tourism Bali, reflected on the organization’s four-year journey — from raising awareness to driving tangible climate action within the industry. For the first time, this year’s celebration also featured a Business Matching Session, connecting sustainabilityfocused suppliers with verified HORECA members to foster collaboration and responsible sourcing. The event concluded with lively panel discussions featuring leaders in sustainable hospitality, who shared insights and inspiration on how businesses can act for the planet.
WONDERFUL INDONESIA GOURMET
As part of the Tourism Upgrading Programme, the Ministry of Tourism continues to enhance the quality of travel experiences across Indonesia, with gastronomy as one of its key focus areas. In this spirit, the Ministry proudly welcomes the launch of Wonderful Indonesia Gourmet. Held from 25 September to 1 October 2025, Wonderful Indonesia Gourmet (WIG) successfully piloted in Jakarta and Bali, two of Indonesia’s most renowned dining
destinations and international gateways.
The launch of the Wonderful Indonesia Gourmet (WIG) program in Bali featured a series of engaging events that drew strong interest from food lovers and industry professionals. It began with the Wonderful Indonesia Gourmet Talkshow at The Meru Sanur, where local culinary experts and international media explored Indonesia’s rich and diverse cuisine. This was followed by the Artisan Food Market, showcasing over 20 culinary entrepreneurs from Bali, Jakarta, and other regions, offering artisanal food and beverages while providing small and medium businesses a platform to connect with global visitors.
TRANSFORMATION: MVB SUSTAINABILITY FORUM
A truly inspiring event marked the end of this month — the TRANSFORMATION: MVB Sustainability Forum, held at the Mengiat Ballroom, Merusaka Nusa Dua. The gathering brought together people from government, businesses, NGOs, and local communities, all sharing the same passion: to make Bali’s hospitality industry more sustainable and globally recognized.
On October 22, participants spent a full day exploring seven key areas of sustainable growth — from saving energy and water to managing waste and strengthening community engagement. Speakers from Eco Mantra, Eco Bali, Coral Triangle Center, The Apurva Kempinski Bali, and many others shared heartfelt stories and practical ideas on how Bali can grow responsibly — one step, one transformation at a time.
OUR SPONSORS
GRATEFUL FOR OUR AMAZING COMMUNITY PARTNERS!
At BRCA, we believe a strong community starts with amazing people, and we are so lucky to have partners like you by our side. Your support brings energy, trust, and inspiration to everything we do as we continue building Bali’s vibrant F&B industry together. Thank you for helping us grow a community that wants to do good for Bali, promote our island’s incredible food scene to the world, support sustainability, champion local produce and farmers, and create opportunities to connect and collaborate with purpose.
A heartfelt thank you to Hatten Wines, Restomart, Global Extreme, Now! Bali Magazine, Sukanda Djaya, Bir Bintang Indonesia, Gaia Digital Agency, Aqua, PT Multifortuna Sinardelta, and Bali Sustainable Seafood for being such amazing partners. Together, we make Bali’s culinary community stronger every day.
BRCA SUSTAINABILITY CORNER
EMBRACING BALI SUSTAINABLE SPIRIT – F&B SUSTAINABLE BRANDS
Bali’s homegrown brands aren’t just keeping up with global sustainability trends — they’re redefining them. Inspired by the island’s long tradition of living in harmony with nature, these businesses champion eco-friendly materials, ethical craftsmanship, and community-driven values. From mindful makers to responsible suppliers, each plays a vital role in helping Bali’s restaurants and cafés build a more sustainable future. Here are some standout local brands
leading the way.
AVANI & CO
Around 8 million tons of plastic waste end up in our oceans every year, taking between 50 and 1,000 years to break down and eventually turning into even more harmful microplastics. That’s where Avani steps in. Avani offers a one-stop solution for sustainable, eco-friendly packaging used by businesses around the world. Their products are certified biodegradable and compostable, made from renewable resources, and can even be customized to suit your brand. From cassavabased
bags like garbage bags, T-shirt bags, griphole bags, and polybags, to paper cups and straws, and bagasse plates and food boxes, Avani provides smart, stylish, and sustainable alternatives to plastic. They even offer PLA-based products for modern, eco-conscious packaging needs. With Avani, going green has never been easier—or more inspiring.
BRESIH
Bresih’s unique plant based formula will help keep clean Bali’s lovely homes, offices, restaurants, schools and hotels. These liquids will provide a beautiful aroma as they contain real
essential oils. Bresih offers Bali a more safe and natural way to clean. The company have
developed plant-based, biodegradable cleaning liquids effective at removing oils and dirt. All
plants used are locally sourced.
TISSO
TISOO is a tree-free tissue made from 100% sustainably sourced bamboo, helping to protect our forests while keeping things soft and sustainable. It’s hypoallergenic, gentle on sensitive skin, and safe for allergy-prone users. Stronger, more durable, and fully plastic-free, TISOO makes it easy for every restaurant to care for both people and the planet.
KEVALA KERAMICS
Kevala creates custom ceramics for the global hospitality and F&B industry, blending conscious luxury with true Balinese craftsmanship. For 17 years, the brand has drawn inspiration from the island’s rich artistic heritage, transforming creativity into timeless design. Each piece is envisioned, modeled, and handcrafted at Kevala’s workshop in Sanur, where skilled artisans bring beauty, function, and community together in every collection.
CHOP VALUE
ChopValue partners with restaurants, malls, and offices to collect used chopsticks and turn them into something new. The free collection program includes a short training session on the circular economy and sustainability. With local microfactories worldwide, ChopValue transforms recycled chopsticks into stylish, high-quality products such as restaurant tables, seating, wall panels, and accessories like boards, coasters, and wine holders.
BALI SAMA SAMA
Rooted in the Balinese philosophy of “sama sama,” meaning “you’re welcome,” Bali Sama Sama was born from the desire to create products that care for both people and the planet. Their handcrafted candles and glassware are made from recycled materials and natural ingredients, thoughtfully designed to reflect the island’s beauty and values.
By supporting local artisans and embracing sustainable practices, Bali Sama Sama turns simple, everyday items into purposeful pieces that connect homes with the spirit of Bali.
TERRA WATER
Terra Water Indonesia combines Western technology with Indonesia’s rich ceramic tradition to make clean water accessible and sustainable. Each Terra filter uses clay, activated carbon, and silver nanoparticles to remove bacteria and parasites, with no electricity or plastic bottles needed. Through Terra for Business, they help cafés, restaurants, hotels, and offices reduce plastic waste while providing safe drinking water. It’s practical sustainability in action, proving that small changes can make a big impact on both people and the planet.
BALI, HOSPITALITY & TOURISM
TOURISM OVERVIEW OF BALI PROVINCE
AUGUST 2025
In August 2025, Bali welcomed 682,866 foreign tourists, a 2.04% decrease compared to July 2025. Most arrivals came by air (682,839), with only 27 by sea. Australia remained the top source market with 145,756 visitors, followed by China, France, India, and the United Kingdom. Among the top ten countries, arrivals from the United States saw the steepest month-to-month decline at 20.63%. From January to August 2025, Bali recorded 4.66 million foreign arrivals, up 12.20% year-on-year, with Australia contributing the largest share (1.06 million visitors).
The Room Occupancy Rate (TPK) of star-rated hotels reached 69.54%, rising 1.78 points from July but 0.62 points lower year-on-year. The highest increase was seen in five-star hotels, up 2.23 points month-to-month. The average length of stay at star-rated hotels was 2.91 nights, up from 2.75 nights in July. Foreign guests stayed longer (3.03 nights) than domestic visitors (2.66 nights). For non-star hotels, the occupancy rate stood at 50.26%, up 1.26 points
from July but down 1.74 points year-on-year. The average stay was 2.53 nights, with foreign guests (2.73 nights) staying longer than Indonesian guests (1.94 nights). (Source: BPS Bali)
THE F&B LOOP
BALI & INDONESIA’S F&B SCENE!
NO MICHELIN STARS YET? SAY HELLO TO MICHELIN KEYS!
Indonesia may not yet have any Michelin-starred restaurants, as the Michelin Guide has not expanded to the country. However, 33 hotels in
Indonesia have recently been honored with Michelin Keys, a new recognition system celebrating excellence in hospitality — much like
Michelin Stars do for restaurants. Michelin Key distinctions:
- One Michelin Key: A very special stay — a gem with character and exceptional service.
- Two Michelin Keys: An exceptional stay — combining top-tier service, design, and location.
- Three Michelin Keys: An extraordinary stay — the highest level of comfort and hospitality.
While we await the arrival of Michelin Stars in Bali, we’re thrilled to
celebrate the island’s growing recognition in global hospitality.
Congratulations to our members — Viceroy Bali, Revivo Wellness
Resort, and Samsara Ubud — for earning the prestigious One Michelin
Key recognition!
CELEBRATING EXCELLENCE IN THE TATLER BEST AWARDS 2025
Big news from Bangkok! The Tatler Best Awards 2025 just took place on October 22 at Paragon Hall, Siam Paragon, celebrating the Tatler Best 100 Hotels, Restaurants, and Bars in Asia Pacific. The list is curated through Tatler’s trusted community — people who truly know and appreciate quality, creativity, and excellence.
We’re proud to share that five Indonesian restaurants made it to the Tatler Best 100 Restaurants, including two from right here in Bali:
Locavore NXT and Room For Dessert.
Tatler also released the Best 20 Restaurants in Indonesia, and we’re thrilled to see our BRCA members Apéritif and Bar Vera among the winners. Huge congratulations to all — you’re putting Bali and Indonesia’s culinary scene on the world map!
BALI & INDONESIA’S F&B SCENE!
BALI HEROES: THE MAKERS BEHIND BALI’S TABLE
There’s a beautiful shift happening in Bali’s food scene. More and more restaurants are turning to locally sourced ingredients, not just as a trend but as a commitment to support local farmers, small producers, and a more sustainable future. Chefs across the island are building direct relationships with growers, bringing the freshest seasonal produce straight to their kitchens.
One inspiring example is Chef Dean Keddell, the entrepreneur behind Ginger Moon Canteen, Jackson Lily’s, and TEMPLE by Ginger Moon. “As restaurants, our number one goal should be to support and encourage local producers, farmers, and manufacturers,” he says. “When we buy local, we’re not just strengthening our community, we’re also giving our guests better value and fresher, more flavorful food.” Chef Dean believes that Bali and Indonesia now produce an incredible range of quality ingredients, from coffee and vinegar to vibrant fresh produce.
You don’t need to serve Indonesian food to celebrate local products. They can easily find their place on any menu, adding authenticity and freshness that imported goods simply can’t match.
Behind this inspiring shift are the dedicated farmers and producers whose hard work keeps Bali’s food culture authentic, sustainable, and uniquely its own.
Ramadani Yudha Prasetya, an Indonesian horticulturist and co-founder of Island Organics Bali, is one such hero. Island Organics Bali started the Bali-based direct organic produce delivery service out of frustration with the limited access to diverse organic products. For over 20 years, Island Organics Bali has been cultivating vegetables and herbs without pesticides or harmful chemicals on its farm in Baturiti. Today, the farm grows more than 250 varieties of
herbs and vegetables, supplying hotels, resorts, restaurants, and homes across Bali with produce that is freshly harvested to order.
Hema Sitorus, founder of Bali Sustainable Seafood, established the business in 2017 after years of experience working for an international tuna export company. There, she witnessed how sustainable fishing practices were applied to meet foreign market standards — and was inspired to bring the same principles to the local market. Today, Bali Sustainable Seafood supplies hotels, restaurants, and cafés across Bali while championing ethical and sustainable fishing. The company ensures no child labor, avoids using young fish, and promotes line fishing instead of nets to protect marine ecosystems. In collaboration with NGOs, Bali Sustainable Seafood also helps educate local fishermen on sustainable fishing methods, supporting both the environment and the coastal communities that depend on it.
Tri Sutrisna, CEO of Wanaprasta Organics since 2017, grew up in a small village in Gianyar and continues to carry that close connection to nature into his work. Wanaprasta Organics is a local cooperative known for its pasture-raised dairy and livestock, where animals roam freely and feed naturally on fresh grass. The team focuses on animal welfare and sustainable farming, raising chickens in forested areas and heritage bangkal hitam pigs that live close to
nature. They also produce 100% Indonesian cheeses, made through their own locally developed dairy and fermentation methods — a true farm-to-table story rooted in Bali’s land and community.
Another inspiring story is Karusotju, founded by Alisjahbana Haliman, whose time in Napa Valley sparked the idea of creating a world-class Indonesian spirit rooted in local ingredients and craftsmanship. In Bali, he and his team began experimenting with Cilembu honey sweet potatoes from West Java, known for their natural sweetness and aroma. Using pure spring water from Mount Batukaru in Tabanan, Karusotju blends the traditions of Indonesian arak, the finesse of Japanese shochu, and French barrel-aging techniques. The result is a refined local spirit with two variants: Karu 18, light and smooth for relaxed moments, and Karu 38, bold and complex, best enjoyed on the rocks. More than just a drink, Karusotju celebrates Indonesia’s growing craftsmanship and the harmony between tradition, innovation, and nature.
SIGNING UP INVITATIONS FOR INDUSTRY COLLEAGUES
TOGETHER FOR A FOOD FORWARD BALI
Bali has all the right ingredients to become a world-class culinary destination: a rich food culture, creative chefs, passionate producers, and a community that truly cares about what they serve and where it comes from.
At the Bali Restaurant and Café Association (BRCA), we believe that when cafés, restaurants, and food businesses come together, we can achieve something meaningful. A strong community has the power to shape Bali’s food future, raise standards, support local producers, champion sustainability, and celebrate the unique flavors that make this island special. Becoming a member means joining a network that is warm, supportive, and full of opportunities. It is about connection, collaboration, and contributing to something bigger: a thriving F&B scene that does good for our beloved Bali.
Please share this newsletter with your industry peers and food-focused businesses. While BRCA membership is open to restaurants and cafés, sponsorship opportunities are also available for others who share the same vision of a food-forward Bali. For membership and sponsorship inquiries, contact Naomi at manager@balirca.id
CLOSING BRCA & YOU
According to the Tourism Minister, Bali was chosen as the pilot destination for the Wonderful Indonesia Gourmet program because the Island of the Gods embodies culinary heritage beyond taste. She highlighted that food in Bali offers an immersive experience — one that connects deeply with spirituality, community, and culture — making every gastronomic journey here truly authentic and meaningful.
At BRCA, we share the same belief. Bali’s culinary scene is unlike anywhere else — it has all the ingredients to become a world-class culinary destination. Our mission is to promote and elevate Bali as a global culinary hub, and we invite those who share this passion to join us. If you’d like to be part of this movement, please reach out to any of our team members. Let’s work together to bring Bali’s flavors to the world.
Founders
Dean Keddell – Ginger Moon Restaurants & Author of Our Bali Your Bali – Bali Kita Bali Kamu
Chris Salans – Mozaic
Anthony Syrowatka – Viceroy Hotel, Aperitif, Blossom + others & Gaia Digital Marketing Agency
Board
Kertawidyawati (Widya) – BRCA President
Weni Ariasty – Manager NOW! Bali & the BRCA treasurer
Ana Dewi – Mövenpick Resort & Spa Jimbaran Bali – HACCP
Maria Efflin – Administrator at the BRCA
Naomi Tribuana Festilani – Business and Community Manager BRCA
Jeroen Van Overbeek – Social Impakt, Bali Coop & BRCA Vice President
Min Siah – Wheatfields Bakery, Starter Lab – Advisor
Heru Dwi Soesilo – 2080 Burger & an events, branding & marketing guru
Cynthia Louise Tait – Jhoi Local Eats & championing wellness in the workplace for the BRCA
Rahmi Fajar Harini – Eco Tourism Bali & sustainability champion
Thank you for reading this newsletter. We look forward to seeing you at our luncheon in October! Suksma!
With culinary regards
Naomi Tribuana Festilani
Business & Community Manager BRCA
On Behalf of BRCA Founders & Board
Email: manager@balirca.id
Website: www.balirca.id
