BRCA December Newsletter
December 2025
SALAM HANGAT, WARM HOSPITALITY GREETINGS FROM BRCA !
DECEMBER
HIGHLIGHTS
Hello, teman!
As we reach the end of the year, Bali has been gifting us
those gentle rains that make everything feel a little fresher
and a little slower. The air is calm, the island feels soft, yet
there’s this lively festive spark everywhere you go. Our
hospitality friends are busy welcoming guests, setting up
beautiful festive dinners, and creating those special
moments that make this season feel so magical. To
everyone who celebrates, we wish you a warm Merry
Christmas and a Happy New Year!
This month’s luncheon felt a little different. We took a journey to
Karangasem, heading to Gelumpang Village near Amlapura. Some of
us travelled together by bus, staying busy with a fun “Spot In” quiz
prepared by Chef Penelope Williams, which made the trip feel short.
Arriving at Bali Asli, we were greeted by views of Mount Agung and the
calm beauty of nature. Sitting there, it truly felt like experiencing the
real Bali. A simple, meaningful way to slow down and enjoy the yearend together as a community.
See you all in 2026, with more great lunches awaiting us.
MONTHLY LUNCHEON UPDATE
12TH DECEMBER 2025 – AT BALI ASLI RESTAURANT
WHAT HAPPENED IN KARANGASEM LEFT US SPEECHLESS
Walking into Bali Asli in Karangasem surprised us all. It is more than just a
restaurant. Set against the stunning backdrop of Mount Agung, the space
feels deeply connected to nature and its surroundings. The food is fresh,
flavorful Balinese cuisine that truly satisfies every taste
ABOUT THE VENUE
The moment you arrive at Bali Asli, the setting already takes your breath away. Surrounded by rice fields and framed by the majestic Mount Agung, the restaurant creates an atmosphere that invites you to slow down and connect with the true rhythm of Bali. Whether you come for traditional dishes, a real Balinese adventure, or an immersive cooking class, every visit feels like stepping deeper into the heart of the island.
Bali Asli celebrates Balinese cuisine and culture with genuine respect. Their philosophy focuses on preserving Bali’s rich culinary traditions while supporting a more sustainable future. With ingredients brought directly from local farmers, fishermen, and producers, each dish carries a story of community, heritage, and gratitude. It is no surprise that Bali Asli is remembered as one of the island’s most unforgettable dining experiences.
CHEF & THE MENU
Bali Asli feels like a heartfelt love letter to Bali from its chef and founder,
Penelope Williams. Deeply rooted in the local community, the restaurant
celebrates Balinese culture through close relationships with nearby
farmers, fishermen, and producers, and by creating a space for shared
experiences.
We were warmly welcomed by Chef Penelope and her team and treated
to a beautiful Balinese feast. The meal began with a refreshing traditional
drink, followed by crunchy kerupuk and nuts served with a variety of
sambals. The spinach kerupuk quickly became a crowd favourite, and the
sambal matah was especially memorable. The highlight was the
traditional Balinese Megibung, served on large sharing trays featuring
Nasi Sele at the centre, surrounded by classic dishes such as urab,
pelecing, sate lembat, be siap betutu, brengkes oong, and tempe manis.
Desserts, free-flow wine, and beer rounded out the experience. With
engaging speaker session and hands-on activities, the day felt relaxed,
joyful, and genuinely communal, making you wish you could stay just a
little longer.
ABOUT AMANJANI
VANILLA
Ibu Jero decided to grow vanilla with her
family when The Pandemic made running her
guest house impossible. Together they
worked to clear the jungle from their “Vanilla
Garden to be” learning as they went, listening
to mother nature’s soft whispers of guidance.
They planted flowers and other fruits as
companions to their young vanilla vines,
offering shade and attracting insects and birds
who helped control pests. As their passion
and the vines matured, they also set up aqua
culture, as a natural way to fertilise they
plants.
Instagram: @amanjanivanilla
Email: AMANJANIVANILLI@GMAIL.COM
MONTHLY LUNCHEON UPDATE
THE SPEAKERS
JERO ALIT GANGGA (FOUNDER/ DIRECTOR OF SALES BALI-AMANJANI VANILLLA) – VANILA FARMING IN KARANGASEM
The first activity of the day was a speaker session with Ibu Jero Gangga, who shared her journey of building a vanilla farm in Karangasem, just a short distance from Bali Asli. The idea began at home, encouraged by her son, who saw the potential of vanilla as an essential ingredient in everyday foods such as ice cream, desserts, and more, despite the challenges of starting the business.
With her warm and down-to-earth presence, Ibu Jero made the session feel relaxed and engaging as she spoke about the realities of vanilla farming, from hand pollination to the patience required to grow and harvest vanilla, which can take nearly a year. She also shared how her vanilla has reached international markets, with Amanjani Vanilla now supplying Planifolia beans to France. What began during the pandemic continues to grow steadily, showing how local passion, persistence, and community support can create something truly special. There were also thoughtful questions from the audience, with many members showing genuine interest in the topic.
ABOUT MUSEUM
PUSTAKA LONTAR
Museum Pustaka Lontar, located in Desa Dukuh
Penaban, Bali, was established on 14 November
2017 with the aim of introducing and preserving
the art of lontar.
It is a local initiative led by the young generation
of Dukuh Village, driven by a shared awareness
of the importance of preserving the cultural
heritage they have inherited.
Museum Pustika Lontar is a place where people
of all ages and nationalities can come to learn
the ancient art of etching into dried palm leaves,
to read the written language of Aksara, and
immerse themselves in everything Bali. Age old
lontar are also preserved here and recorded
digitally.
MONTHLY LUNCHEON UPDATE
THE ACTIVITY
TEAM OF MUSEUM PUSTAKA LONTAR – DISCOVER THE HISTORY AND ART OF LONTAR MAKING
Following Ibu Jero’s inspiring sharing session on vanilla, the afternoon continued with a hands-on activity led by the team from Museum Pustaka Lontar. Rather than a formal workshop, it felt like a friendly knowledge-sharing session where we were introduced to one of Bali’s most treasured traditions. The session began with an introduction to Aksara Bali, the traditional Balinese script. The museum team then walked us through the tools used in lontar writing, from dried palm leaves to the wooden tools used to process and press the leaves until they are smooth and ready for writing. We were then invited to try the art of etching directly onto the palm leaves. Learning to write on lontar was not easy, especially for those of us who are not Balinese. The most challenging part was getting familiar with the Aksara itself. But the team from Museum Pustaka Lontar guided us patiently, making the experience both fun and rewarding. After trying it ourselves, we gained a whole new respect for the craft and the people who keep it going.
BRCA SUSTAINABILITY
CORNER
For F and B businesses, water plays a vital role, both in the kitchen and at the table. As sustainability becomes a standard in hospitality and plastic bottle bans take effect, the way restaurants choose and serve water matters more than ever.
PT PIPA, a water sustainability engineering company, designs and implements practical solutions that help reduce or even eliminate plastic use. From smarter drinking water systems to thoughtful implementation, their approach feels timely and relevant. It might just be the solution many of us are looking for right now.
Their Bluewater Stations are designed for every hospitality space, big or small. From compact kitchen systems delivering pure, great-tasting mineral water straight from the tap, to restaurant and café stations that replace bottled water with still or sparkling options, these solutions support both sustainability and efficiency. Restaurants can even create their own beverages while managing water quality easily through the Bluewater App.
At the heart of Bluewater Stations are Bluewater Technology and Bluewater Purifiers. Powered by Superior Osmosis and Liquid Rock, the system delivers clean, great-tasting water that supports both health and sustainability. Bluewater Purifiers can be chosen based on your daily water volume, number of guests, and the needs of each space, making it a flexible solution for different hospitality settings.
BRCA SUSTAINABILITY
CORNER
FROM WASTE TO PURPOSE: THE INDOSOLE STORY
Every year, billions of tires reach the end of their life and end up polluting land and waterways, while flip flops and sneakers made from synthetic materials continue to pile up as waste. These materials do not decompose and create serious environmental and health problems.
Indosole was born from a simple idea in Bali: what if this waste could be turned into something useful and beautiful? Inspired by nature and driven by thoughtful design, Indosole gives discarded tires a second life. Through their SETT Sole Engineered Tire Technology, old tires are transformed into comfortable footwear. Each pair is made with 40 percent recycled tire, blended with natural rubber and new materials, showing how waste can become a meaningful solution.
Founded in Bali in 2009 by Kyle Parsons, Indosole has spent more than 15 years turning waste into purpose. Today, the brand is widely recognised as Bali’s leading sustainable footwear label and was recently named Sustainable Brand of the Year 2025 at The PUNCH Awards.
Now for the exciting part. Indosole is stepping into the hospitality space, creating eco-friendly, custom-made products for hotels, resorts, and the F and B industry. From coasters, placemats, and koozies for cafes and restaurants to employee sandals, in-room slippers, gifts, and pool or spa footwear for hotels, everything is designed to match your brand’s look. The coasters, for example, have caught a lot of attention from F and B businesses. They can be kept simple and sophisticated with your logo added, or designed in a more fun and edgy style, depending on your restaurant’s character.
Well, every business choice tells a story. You can make yours one that cares for the planet.
THE F&B LOOP
BALI & INDONESIA’S F&B SCENE!
T+L TASTE MAKERS 2025/26
Travel + Leisure Southeast Asia, Hong Kong and Macau is the region’s leading travel media brand, trusted by travelers, food lovers, and hotel enthusiasts. Covering destinations across Asia-Pacific, it inspires readers with practical and aspirational stories that celebrate the joy of travel and leisure. Travel + Leisure has just unveiled its T+L Taste Makers 2025/26, a curated list celebrating the best restaurants across Asia, including Hong Kong, Macau, Japan, the Philippines, Vietnam, Malaysia, Singapore, Thailand, and Indonesia. Here are the restaurants and bars in Indonesia that made the list:
BEST RESTAURANTS
- Aged and Butchered
- Aperitif
- Apollo Wu
- August
- Bar Vera
- Begawan Biji
- Costa
- Dapur Bali Mula
- Dome
- Esa
- Fed by Made
- Home by Chef Wayan
- Hujan Locale
- John Hardy The Long Table
- Kaum
- Kubu at Mandapa
- La Lucciola
- La Porsea
- Locavore NXT
- Masonry.
- Nusantara by Locavore
- Room 4 Desert
- Rumari
- Santanera
- Syrco Base
TASTEMAKERS
2025/26
BEST BARS
Ambar Ubud, Bar Koda, Carrots, Kawi, Modern Haus, Night Rooster, Pantja, Pinstripe, Potato Head Beach Club, The Cocktail Club
THE F&B LOOP
BALI & INDONESIA’S F&B SCENE!
WHEN FRESH IS MORE THAN BUZZWORD
The farm-to-table movement is gaining momentum across Bali, with Ubud leading the way and turning meals into meaningful food journeys. More restaurants are working closely with local, sustainable farms and producers, celebrating fresh, seasonal ingredients while reducing food miles and supporting local communities. Some venues even grow their own organic gardens, bringing the story of the food even closer to the table. We invite you to explore these restaurants in Bali that cultivate their own organic gardens.
CASCADES UBUD
One of those restaurants in Ubud is Cascades Ubud, located at Viceroy Bali. Cascades is one of the few farm-to-table restaurants with its own organic greenhouse, shaping the dining experience from the ground up. The garden allows them to grow, care for, and harvest vegetables for the kitchen, ensuring there is no chemical residue, and it produces superior taste.
With a dedicated gardening team, the greenhouse now produces 75 varieties of edible herbs, spices, vegetables, fruits and flowers, all grown with care and delivered fresh to the kitchen. Sustainability is built into the process. The team produces organic compost using kitchen by-products such as eggshells, banana skins, coffee grounds, tea bags, and rice husks, supporting healthy and continuous growth.
“At Viceroy Bali, we believe great dining starts with great ingredients. By growing our own vegetables, fruits, herbs, and spices in our Greenhouse, we can make sure every dish at CasCades is fresh, full of flavour, and truly wholesome. From farm to table, our produce celebrates the natural richness of Bali” – Agung Dharma, CasCades Restaurant Manager
More than a garden, it’s part of the dining experience. Guests are welcome to stroll through the organic garden with the chef and see where each ingredient begins. The greenhouse is overseen by its own Head Chef.
BEGAWAN BIJI
Another story comes from Begawan Biji, set on a regenerative farm surrounded by rice fields in Ubud’s countryside, just 20 minutes from downtown. Indonesian heritage dishes are created from their own permaculture garden and cooked over fire. Local farmers grow Mansur Heritage Rice using chemicalfree, regenerative practices, while the permaculture garden, lotus ponds, poultry house, and orange groves provide ingredients harvested at their peak. Rooted in sustainability and community, it is a true farm-to-table experience
THE F&B LOOP
BALI & INDONESIA’S F&B SCENE!
WHEN FRESH IS MORE THAN BUZZWORD
LOCAVORE NXT
At Locavore NXT, the Rooftop Garden showcases Indonesia’s rich biodiversity. Built on 500 tonnes of fertile soil, it supports more than 250 species of edible plants, from fruits and leafy greens to herbs, roots, and flowers that shift with the seasons. A traditional Joglo at the back of the garden is where seedlings are grown before being planted across the space. Two species of bees, Apis Cerana and Trigona or kele kele, help pollinate the garden and contribute small amounts of honey.
Other spots in Ubud are doing this too. Mana Kitchen at Mana Earthly Paradise blends Japanese superfoods with Indonesian flavors, using heirloom vegetables grown in its own permaculture garden to keep the distance from farm to plate as short as possible. Over at Moksa Ubud, a permaculture garden sits right next to the dining space, growing more than 60 edible plant species that supply fresh, local ingredients for its plant-based menu. Together, these establishments are enriching Bali’s F&B scene by growing their own gardens, making them an integral part of the dining experience and shaping how food is grown, cooked, and enjoyed.
OUR SPONSORS
THANK YOU TO OUR PARTNERS!
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 wonderful partners throughout 2025. Your support helps keep Bali’s culinary community growing stronger every day. We look forward to continuing this journey together in 2026.
BALI, HOSPITALITY
& TOURISM
TOURISM OVERVIEW OF BALI PROVINCE – OCTOBER 2025
- Bali’s tourism numbers up to October 2025 continue to show a positive trend. From January to October, the island welcomed 5.89 million visitors, a 10.99 % increase compared to the same period last year. With a government target of 6.5 million visitors, Bali has already achieved over 90 percent of its goal. These numbers also show that Bali has fully recovered from the COVID pandemic, with visitor arrivals now even stronger than before. At the same time, challenges remain. Heavy rainfall and flooding in several areas remind us of the urgent need for long-term environmental solutions to protect Bali’s appeal and ensure sustainable tourism growth.
Bali Foreign Visitor Numbers 2024 & 2025. (Source: Disparda)
Bali Foreign Visitor Numbers 2008-2025 (Source:Disparda)
- From January to October 2025, Australian visitors continued to lead arrivals to Bali, with 1.36 million visitors making up 23 % of the total. They were followed by India, China, South Korea, and the United Kingdom, with France, the United States, Malaysia, Germany, and Japan completing the top ten. The strongest growth came from Russia, Turkey, South Korea, China, and Japan, while arrivals from Singapore and the Netherlands saw a slight decline.
- Visitor numbers dipped slightly in October 2025, which is expected as September and October are typically Bali’s low season after the July–August peak. In October, Bali recorded 594,853 foreign visitors, a 6.34 % decrease from 635,149 in September, with Australians still leading at 24.81 %. The room occupancy rate of star-rated hotels stood at 64.57 %, down from 68.17 % in September but slightly higher than 64.37 % in October 2024. Non-star hotels recorded an occupancy rate of 43.95 %, down from 46.51 % in September. (Source: Disparda and BPS).
Length of Stay 2025. (Source: Disparda)
Room Occupancy rate 2025. (Source: Disparda)
ABOUT BRCA
MOMENTS WE SHARED IN 2025, LOOKING FORWARD TO 2026
We had an amazing time in 2025, from epic lunches to the Meat Park food festival and food expo. We can’t wait to welcome 2026 and create even more great moments together.
SIGNING UP INVITATIONS FOR INDUSTRY COLLEAGUES
TOGETHER FOR A FOOD FORWARD BALI
As we step into 2026, there’s no better way to begin the year than with a supportive F&B community. Becoming a BRCA member connects your business to Bali’s leading F&B network, opening doors to visibility, insights, and meaningful connections.
And yes, 2026 gets even better.
Your BRCA membership includes a complimentary NOW! Bali advertorial in the Resto & Bars section, valued at Rp 5,000,000. The article stays permanently on the NOW! Bali website and is linked to both your restaurant and BRCA. Even more is coming. In 2026, BRCA will launch a tourism-focused dining guide website highlighting where to eat in Bali, along with a major BRCA F&B event. Details to follow.
Membership Highlights
Annual Fee: IDR 3,500,000
- Three complimentary monthly luncheons
- 40% discount for additional outlets under the same group
- Two complimentary luncheon passes for every successful
referral
Promotion & Visibility
- Listing on the official BRCA website
- Social media features on BRCA platforms
- Complimentary advertorial on NOW! Bali (Resto & Bars section)
- Opportunity to host a BRCA luncheon
- Access to festivals and curated events
Business Support & Learning
- Industry talks on sustainability, growth, marketing, and operations
- Food safety and hygiene education (including HACCP)
- Sustainability guidance and tourism insights
- Monthly newsletter with key F&B updates
Networking & Community
- Monthly luncheons at member venues
- Active WhatsApp community
- Supplier and partner introductions
- Exclusive invitations to events and festivals
Perks & Privileges
- Access to the BRCA Member Portal with trusted partners and suppliers
- Exclusive partner discounts, including 20% off the Eco
Climate Badge (Sustainability Certification by ETB) - Industry representation and advocacy
Representation & Industry Presence
- Signature events such as the Bali Sustainable Food Festival and industry awards
- “Where to Eat in Bali” platform showcasing member
restaurants
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
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
Weni Ariasty – Manager NOW! Bali & the BRCA treasurer
Ana Dewi – Mövenpick Resort & Spa Jimbaran Bali – HACCP
Peter Dundas – Advisor
Maria Efflin – Administrator at the BRCA
Naomi Tribuana Festilani – Business and Community Manager BRCA
Rahmi Fajar Harini – Eco Tourism Bali, sustainability champion, BRCA sustainability advisor
Kertawidyawati (Widya) – BRCA President
Heru Dwi Soesilo – 2080 Burger & an events, branding & marketing guru
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
Thank you for reading this newsletter. We look forward tocreating wonderful memories next year! Happy New
Year!
With culinary regards
Naomi Tribuana Festilani
Business & Community Manager BRCA
On Behalf of BRCA Founders & Board
Email: manager@balirca.id
Website: www.balirca.id
